For most, julienne is a hot snack from mushrooms, sometimes with the addition of various meat products or seafood. More classic is the julienne with chicken breast and cheese. Traditionally, this dish is served in coconut bottles, such metal molds with a handle. But it is also considered classic to serve in edible forms of puff pastry, short pastry or buns.
How to make a julienne of champignons with cheese and puffed pots
Ingredients:
- leek - 220 g;
- champignons - 530 g;
- flaky pastry - 400 g;
- white wine - 50 ml;
- butter - 75 g;
- cheese hard - 110 g;
- carrots - 1 piece;
- breadcrumbs - 35 g;
- cream fat - 100 ml;
- salt, spices.
Preparation
Cut the onions and carrots into shallow straws and put them on the butter (35 g), this will take about 15 minutes. During this time, onions and carrots will exchange tastes and become tender and creamy.
Mushrooms cut in half, and then thin plates. We will fry them in a separate frying pan, otherwise time for cooking will need much more. In the frying pan put the remaining creamy little and fry, but not until the crunch, but lightly. Then pour the wine and give it 5 minutes to evaporate. Now mix the ready-made vegetables with mushrooms and pour the cream, add salt to the spices and a little stew to make the cream thicken.
Cheese is rubbed and mixed with breadcrumbs. This trick will provide a very beautiful crust, tk. biscuits absorb the fat from the melted cheese.
The dough is rolled and cut into squares. Their size should match the size of your molds. These can be cupcake containers or something like that. We lining them with a dough, and lay out the julien on top. We sprinkle the cheese well and send it to bake.
A classic recipe for mushroom julien from champignons with chicken
The pledge of a delicious julien with chicken and mushrooms is a lot of onions and the correct processing of all the ingredients.
Ingredients:
- onion - 310 g;
- fillet of chicken - 225 g;
- Sunflower refined oil - 25 ml;
- champignons - 225 g;
- milk fat - 900 ml;
- butter - 70 g;
- wine white dry - 75 ml;
- flour - 45 g;
- hard cheese - 90 g;
- salt;
- sweet pepper, cloves, ground pepper, nutmeg .
Preparation
The first thing we need to do is cook the chicken fillet. In order to make it juicy, it is better to put it in already boiling water. Add a whole large cleaned onion, making cuts on the butt end to make the juice come out better. Posolim, and after 10 minutes of cooking, add the sweet pepper and cloves to 1 piece. In total, meat should be cooked for no more than 15 minutes.
Onions we will cut into strips. In the frying pan pour the vegetable oil, and then add the creamy (25 g), and the taste will be creamy and will not burn.
Onions will be salted, then water will be allocated faster and it will languish, which is what we need. Cook it on a small fire for 15 minutes under a closed lid, then pour in the wine, remove the lid and let it out for another 5 minutes.
Champignons are mine, cut into strips and put into a cold dry frying pan. Some add mushrooms directly to the onions, but in this case they will darken. We do not need to fry mushrooms, but evaporate excess moisture from them, so we do not add oil.
Now prepare the sauce, for this, 45 grams of butter is melted in a saucepan, pour the flour through the sieve and mix, gradually introduce cold milk and each time
Finished fillet cut into strips along the fibers, cheese natrem.
Now mix onion, meat and mushrooms, fill them with sauce and lay them on the molds. Such special molds are called coconut bottles, but ceramic pots and small pots are also suitable. We fall asleep on top of the julienne with cheese and put it in the oven under the grill for 10-15 minutes at medium temperature. The cheese melts and seals the top, so it will not allow moisture to evaporate and the snack will turn out juicy.