Julienne in buns

Category: Vegetable dishes
Julienne in buns

Ingredients

Fresh mushrooms 200 g
Cream 3/4 cup
Bulb onions 1/2 pcs.
Garlic 1 clove
Salt pepper taste
Hard cheese, grated 2 tbsp. l.
Portioned buns 2 pcs.
oil sl. 2 tbsp. l.

Cooking method

  • Mushrooms (I always have a stock of frozen forest mushrooms from the last harvest) fry in butter with onions and garlic. At the end of frying, pour in the cream, salt and pepper, simmer until thickened. Cut off the tops of the buns, remove the core and, greasing the inside with melted butter, put in an oven preheated to 180 degrees for 10 minutes. Put the filling in the dried buns, pour grated cheese on top and send the buns back to the oven for 5 minutes before baking the cheese.

The dish is designed for

1-2 servings

Time for preparing:

20 minutes

Cooking program:

oven

NatusyaD
Cool recipe! I love everything simple and tasty. Especially with mushrooms I took it to the bookmarks. Thank you!
*** yana ***
Yummy!
Dana
I make julienne with the addition of semolina. It binds excess liquid and does not take a long time to evaporate. I don't really like long stews. But to put in a bun ... it's nothing! I didn't guess. Well done dopletochka!
dopleta
Quote: Dana

But to put in a bun ... it's nothing! I didn't guess.

And you can also one common cook a loaf-chest! And, by the way, you don't need to stew for a long time, the cream sets very quickly, and the julienne turns out to be more juicy and less high in calories than with semolina.
Dana
I will definitely try!
Vladzia
Larissa, tell me, please, if you cook julienne yourself in the refrigerator, and bake the next day (before serving)? Will it work? I just never cooked julienne, but here it caught fire, but in time it only works like that ...
dopleta
Quote: Vladzia

Larissa, tell me, please, if you cook julienne yourself in the refrigerator, and bake the next day (before serving)? Will it work? I just never cooked julienne, but here it caught fire, but in time it only works like that ...
It will work, it will work! In the withers, of course, it will thicken, but do not be alarmed, when heated it will again become more liquid!
Vladzia
Thank you, Larisa! I went to cook the first batch ...
Vladzia
Larissa, in the first lines of my letter I want to say thank you very much for this simple but very useful recipe. This is a festive dinner in 10 minutes. Filling in the refrigerator, rolls in the freezer .... Guests are on the doorstep ... and, voila, we quickly put everything together, and this is not just dinner, but dinner with guests ... and you (in the sense of me) are a kazyayka. Thanks again.
Since there were few guests, I decided to do everything in AF, well, like to try. She baked four rolls, picked out the entrails, dried them at AF, and waited for the guests, as they arrived, immediately the filling (the filling had been prepared the day before and was waiting in the wings) in the rolls, cheese on top, and again in AF. The cheese turned brown, and took it out on the table. Girlfriends once again envied AF. And I'm so glad. Fast, unusual and glamorous
dopleta
Quote: Vladzia

... And I'm so glad. Fast, unusual and glamorous
And I am glad that you are glad, Vladzia! Thanks for the report, I am extremely pleased!
Olga1984
So I got to the recipe)) I cooked 5 things, only I added chicken fillet)) the delicious food turned out here is a photo) although my husband ate 4 I only had 1 left but very tasty. Thanks for the recipe {\ rtf1 \ ansi \ ansicpg1252
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dopleta
And thank you, Olya, for your attention to the recipe and its wonderful embodiment!
celfh
Larissa, stuffed with what was And there were the least mushrooms: three butter cans and three penny-sized saffron milk caps, the rest is fried bacon, mozzarella, hard cheese, tomatoes, so it is difficult to call julienne, rather a pizza in a bun. But still very tasty Thank you for a very tasty and quick dinner

Julienne in buns

dopleta
Tanya, I don't even understand why you thank me! You have a completely independent recipe - rather, it really is, pizza!
celfh
Quote: dopleta
I do not even understand why you thank me
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