Mushrooms can be fried, cooked, salted, pickled, dried. But the most delicious dish of them is julienne in pots. Prepared in this way, they not only retain their characteristic taste and smell, thanks to the ceramic base, but also acquire other, no less appetizing “shades”. Use the following recipes to prepare a hearty and healthy meal.
Potted Julienne: Chanterelle Recipe
Food ingredients:
- fresh chanterelles - 0, 4 kg;
- oil - 50 gr.;
- cream (fatty) - 200 ml;
- cheese - 100 gr.;
- onion - 2 heads;
- spices: salt and pepper.
How to cook julienne in pots with chanterelles
There are no difficulties in this process. Finely chop prepared chanterelles, do the same with onions. Melt the butter in a thick-walled pan, first throw the onion there, then, when it becomes transparent, attach the mushrooms. Passer for about 10 minutes, stirring the ingredients with a spatula all the time. Finish by pouring cream and tossing spices. After 1 minute, remove the dish from the heat. At the same time grate the Dutch cheese . Arrange the julienne cake mix in pots, sprinkling a spoonful of cheese on top. Put in the oven for 10 minutes. Stew at 200 degrees.
Potato julienne: mushrooms with chicken
Food ingredients:
- mushrooms (champignons) - 150 gr.;
- boiled chicken fillet - 200 gr.;
- cheese (hard varieties) - 300 gr.;
- onions - 1 (small).
Sauce Ingredients:
- oil drain. - the spoon;
- cream (thick, greasy) - 100 ml;
- flour - a spoon;
- spices: pepper, salt, paprika.
Preparing this julienne in pots as follows. Crumble: onion, filet, mushrooms. Do not cut the champignons too finely so that the julienne does not turn into a homogeneous porridge. Cheese can be taken low-fat (45%), grate it on a medium grater. Thoroughly heat the frying pan with vegetable oil, send the onions to fry there, salt. When it becomes transparent golden, attach chicken and mushroom slices to it. Stir together for 8 minutes, then pepper, stir and remove the dish from the heat. Make the sauce like that. Pour the flour into a heated pan, stir it all the time, until it turns brown. Add butter, stir and then add cream. Accompany the whole process with stirring until turned off. If the sauce is thick, dilute with milk. Arrange the mushrooms with chicken evenly in pots, fill them with creamy sauce, pouring grated cheese on top. Bake in the oven at 220 degrees. Get it when the cheese is covered with a crust of the color of baked milk.
Potted julienne: kidney recipe
The required set of products:
- champignons - 300 gr.;
- kidneys - 300 gr.;
- cheese - 100 gr.;
- sour cream (or cream) - 3 spoons (tablespoons);
- bow - head;
- wheat flour (premium) - 2 tablespoons (tea).
- salt, pepper - to taste.
Clean the kidneys from the film, rinse, chop into small cubes. Fry in a heated pan with vegetable oil. Send chopped champignons to them, sprinkle flour and pour sour cream. Pepper and salt, stir and fry until the mass becomes thick. Then evenly distribute the future julienne into the pots, sprinkle with cheese and send them to the heated oven. Stew at 200 degrees. Pull out when the cheese turns golden.