Mushroom julienne is a recipe for a fine French dish. Most often it is prepared for the festive table. However, the recipe does not present any difficulties, so you can pamper your family with them on weekdays. However, due to the use of sour cream sauce, the dish has serious calorie content, so it is better to serve it for lunch rather than dinner.
For real julienne, not only fresh, but also canned, frozen or dried mushrooms are used. Canned must be separated from the marinade, the rinsed ones are rinsed with running water and squeezed out, and the dried ones are soaked in hot and wait until they swell.
Mushroom julienne, the recipe of which involves the use of a fresh product, is the most common. It is best to get rid of the skin. Mushrooms, in addition, need to be washed and properly cut. For julienne it is best to make it straw. Thus, the dish will be provided with a good appearance, and the taste will become more harmonious.
If you plan to add meat to the julienne, you should stop on the legs, thighs or sirloin of the chicken. Be sure to remove the skin, for shredding, the straws option is also suitable. Onions are cut into rings or half rings.
It is also worth paying attention to the sauce with which the dish is seasoned. Mushroom julienne - a recipe that involves the use of sour cream. You can mix mayonnaise with sour cream or thicken it with an egg. Bechamel will do. For it, it is necessary to fry the flour to a slightly brown color and mix it with milk and a piece of butter.
Traditionally, this dish is cooked in cocotte makers. Serving is also organized in them. If there are no coconuts in the house, then clay pots of small sizes are perfect. Mushroom julienne, the recipe of which is so easy to find in any sources, can even be baked in a cupcake form. When serving, put them on a plate covered with a napkin.
Mushroom julienne with chicken, the recipe of which is considered classic, is not very difficult to cook. Most adhere to this particular option, since there is nothing superfluous in it. Mushrooms and chicken are a great combination that many enjoy.
For 0.5 kilograms of chicken, you need 0.5 kilograms of mushrooms, 200 grams of hard cheese, 200 grams of onions, 300 grams of sour cream, salt, pepper, butter.
The onion is cut into small pieces and fried in a pan until it becomes transparent. Too long to keep onions on the stove is not worth it, since its task is only to shade the aroma and taste of the dish. Chicken fillet chopped into slices and mushrooms are added to it in a pan. Everything is slightly peppered and salted, and then brought to readiness. Once all the moisture has evaporated, turn off the stove.
Kokotnitsa are greased with butter, and then prepared foods are laid out in them. After that, pour the mass with sour cream or sauce, if you want to give the dish an additional flavor. Finally, everything is abundantly sprinkled with grated cheese. In a heated oven, the molds last 15 minutes. Willingness is determined by crust. As soon as it becomes crispy with a golden color, it means that mushroom julienne with chicken can be served.