Julienne converse
|
|
In my opinion, julienne is one of the most delicious dishes of French cuisine. And the first thing that comes to mind when I think of "julienne" - Tender creamy flavor, mushrooms and chicken. I suggest to cook a variation of this beautiful and elegant dish, in which the mushrooms are not only a complement, but also the very basis.
Ingredients for julienne in reverse:
- Champignons - 16 pcs
- Chicken fillet - 100 g
- Onion (small) - 1 pc
- Butter (1 - for frying, 2 - for sauce) - 3 tablespoon
- Wheat flour / Flour - 1 tablespoon
- Cream - 100 ml
- Cream cheese - 100 g
- Rice (I have Aquatica Color Mix) - 50 g
- Salt (to taste)
How to cook julienne in reverse step by step with photos
|
1. Pour the rice at a ratio of 1:2.5, bring to the boil, turn down the heat and simmer under a lid until softened (about 30-35 minutes). |
|
2. Clean the mushrooms with a damp cloth. Separate the stalks and chop them finely. Finely chop the onion. Fry with a tablespoon of butter until the onion is soft. Wash and dry fillets and finely chop them. Add to the mushrooms and fry until soft. |
|
3. Prepare white sauce. Melt the butter, add a tablespoonful of flour, stir to break up the lumps and pour in the cream while stirring. Cook, stirring for about a minute until it thickens. |
|
4. Mix in rice, mushroom filling and sauce. Taste and season with salt. |
|
5. Fill the caps with the stuffing. You can use large mushrooms, but I think small ones are easier to fill, because you don't have to bite or cut them. Grease a baking tray with oil. Put stuffed caps and sprinkle the grated cheese on top. |
|
6. Bake in preheated to 180 degrees in the oven for about 15-20 minutes. |
Salt, Flour, Hard Cheese, Wheat Flour, Butter, Onions, Rice, Creamy, Mushroom, Chicken Fillet, appetizers, Appetizers with Mushrooms
