Julienne with wild mushrooms in pots

Name: Julienne with wild mushrooms in pots
Total time: 1 h
Yield: 2
Ingredients: 300 g Chicken fillet; 1 Bulb onions; 100 g Sour cream; 50 g Hard cheese; 100 ml Water; 1 dessert spoon Wheat flour; 2 tablespoon Vegetable oil; to taste Greenery; to taste Ground black pepper; to taste Salt

The most delicious, appetizing, for the holiday table! Julienne with mushrooms is one of the most popular recipes recently! It can be served at a holiday table, at a reception, or for dinner with the family. Julienne is baked in clay pots; wild mushrooms give it a special aroma.

168

14600

Emily Gonzalez

Recipe author

Calories

569kcal

Protein

44g

Fat

40g

Carbs

11g

*Nutrition per serving

Ingredients

Servings: 2

300g

1

100g

50g

100ml

1dessert spoon

2tablespoon

to taste

to taste

to taste

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to make julienne with wild mushrooms in pots? Prepare your ingredients. To make julienne especially tasty and aromatic, it is better to use clay pots. Pour cold water into them and soak it for several hours - then when baking, the pots will better reveal the taste of the food. Rinse the chicken fillet thoroughly under running cold water, then pat dry. Cut it into small pieces.
STEP 2
Wild mushrooms, I have saffron milk caps, wash well, remove debris and boil in salted water for about 30 minutes until tender. Drain the water in which the mushrooms were cooked. Rinse the mushrooms again with clean water. If the mushrooms are quite large, then it is better to cut their caps into pieces, leaving small mushrooms whole. Instead of wild mushrooms, champignons are also suitable, but with wild mushrooms the dish will be more aromatic and tastier.
STEP 3
Peel and finely chop the onion. Pour a couple of tablespoons of vegetable oil into a frying pan and heat it over medium heat. Place chopped onions in the pan. Fry it, stirring, until transparent.
STEP 4
Add chopped chicken fillet to the onion. Roast until the meat pieces turn white, about 20 minutes. Periodically turn the pieces of meat with a spatula.
STEP 5
Place boiled mushrooms in the pan. Fry the mushrooms and meat, stirring occasionally with a wooden spatula, for about 15 minutes. Add spices to the pan to taste: salt and ground black pepper.
STEP 6
Add sour cream or heavy cream to the pan and add water. Mix everything quickly and thoroughly until the sauce becomes uniform in consistency. Simmer the meat and mushrooms in the sauce over low heat for about 5 minutes. I like the sauce thicker, so I add flour. Pour the sifted flour into the sauce in small parts, while using a wooden spatula with your other hand, stir the contents of the pan so that the flour does not form lumps. When the sauce thickens, turn off the heat.
STEP 7
Grease the inside of the pots with vegetable oil and place the contents of the frying pan into them. Sprinkle grated hard cheese on top. Place the pots in the oven, turn it on 180 degrees. Bake the dish for about 15 minutes.
STEP 8
Serve the finished julienne to the table hot in pots. Bon appetit!