Julienne with wild mushrooms in pots

The tastiest, mouth-watering, for a festive table! Julienne with mushrooms is one of the most popular recipes in recent times! It can be served at a festive table, reception of guests or for dinner with the family. Julienne is baked in clay pots, forest mushrooms give it a special flavor.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Mushrooms (forest)

300

Chicken fillet

300

Onion

Sour cream

100

Hard cheese

Water

100

Flour

Vegetable oil

Greenery

to taste

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 47 % 9 g

Fats 37 % 7 g

Carbohydrates 16 % 3 g

114 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make julienne with wild mushrooms in pots? Prepare the ingredients. To make Julienne especially tasty and fragrant, it is better to use clay pots. Pour cold water into them and stand with it for several hours — then, when baking, the pots will better reveal the taste of the products. Rinse the chicken fillet thoroughly under running cold water, then dry it. Cut it into small pieces.
Step 2:
Forest mushrooms, I have redheads, wash well, clean from garbage and boil in salted water for about 30 minutes, until ready. Drain the water in which the mushrooms were cooked. Rinse the mushrooms again with clean water. If the mushrooms are quite large, then it is better to cut their caps into pieces, leave the small mushrooms intact. Instead of wild mushrooms, champignons are also suitable, but with forest mushrooms the dish will be more fragrant and tastier.
Step 3:
Peel and finely chop the onion. Pour a couple of tablespoons of vegetable oil into a frying pan, heat it over medium heat. Put the chopped onion in a frying pan. Fry it, stirring, until transparent.
Step 4:
Add chopped chicken fillet to the onion. Fry it until the pieces of meat turn white, about 20 minutes. Periodically turn the pieces of meat with a spatula.
Step 5:
Put the boiled mushrooms in the pan. Fry the mushrooms with meat, stirring occasionally with a wooden spatula, for about 15 minutes. Add spices to taste to the pan: salt and ground black pepper.
Step 6:
Add sour cream or heavy cream to the pan, pour in water. Mix everything quickly and thoroughly so that the sauce becomes homogeneous in consistency. Simmer the meat with mushrooms in the sauce over low heat for about 5 minutes. I like the sauce thicker, so I add flour. Pour the sifted flour into the sauce in small parts, at the same time mix the contents of the pan with a wooden spatula with the second hand so that the flour does not gather into lumps. When the sauce thickens, turn off the heat.
Step 7:
Grease the pots from the inside with vegetable oil and put the contents of the frying pan in them. Sprinkle hard cheese grated on a medium grater on top. Send the pots to the oven, turn it on 180 degrees. Bake the dish for about 15 minutes.
Step 8:
Serve the finished julienne to the table hot in pots. Enjoy your meal!

My family loves thick sauce, so I add flour to this dish. From 1 dessert spoon to 2 tablespoons. The volume is always different, you need to focus on the density of the sauce. If you also add flour, then do it carefully, depending on the result. That is, be guided not by the amount of flour, but by the thickness of the gravy.

Choose good quality cheese for Julienne, without milk fat substitutes.

Instead of fresh, you can take frozen or dried mushrooms (dried ones will need 5-6 times less than fresh ones). Frozen mushrooms can be defrosted in any convenient way (for example, in the microwave in the appropriate mode - see the instructions for your technique) and drain the liquid. Or, if the amount of liquid in the recipe is not critical, use without defrosting. Dried mushrooms should be washed well, since they are not washed before drying, and then soaked in cold water for at least 2-3 hours.

So that during the stewing process the sour cream does not curdle and does not delaminate, pre-mix it with a spoonful of flour in a separate bowl, and then add to the pan. You can replace sour cream with cream of any fat content. But remember, the calorie content of the dish depends on the percentage of fat content of the sour cream or cream you use.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !