Julienne with forest mushrooms

Category: Meat dishes
Julienne with wild mushrooms

Ingredients

for 6 cocotte makers with a volume of 160 ml:
Chicken breast 3 pcs
Dried porcini mushrooms handful
Bulb onions 2-3 medium
Cream 22% 500 ml
Hard cheese 200 g
Butter 100 g
Flour 1 tbsp. l
Nutmeg taste
White pepper taste
Salt taste
Curry taste

Cooking method

  • Soak the mushrooms for 2-3 hours (I soaked overnight), then boil in salt water, finely chop.
  • Boil chicken breasts in a little water, salt to taste. Cool in broth, chop finely.
  • Finely chop the onion and sauté in butter, add the mushrooms, continuing to sauté until the excess moisture evaporates. Add chicken and remove from heat. Add the grated cheese, leaving to sprinkle, mix.
  • In a dry frying pan, fry the flour until light brown, add butter, pour in the cream. Grind so that there are no lumps, season with salt, nutmeg, curry and pepper.
  • Stir all the ingredients, arrange in the cocotte makers, sprinkle with grated cheese on top.
  • Bake in the oven at a temperature of 180-190 degrees for 20 minutes, approximately so much is required for the cheese to melt on top and the julienne is covered with a beautiful ruddy crust.
  • Bon Appetit!

Note


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