Champignons are most often used in homemade julienne, simply because it is convenient. But in fact, forest mushrooms go perfectly into it, absolutely any to your taste. In addition, they can even be frozen. I'm telling you more.
Ingredients
- Chicken fillet - 300 g
- Forest mushrooms - 300 G
- Sour cream - 200 g
- Onion - 1 piece
- Cheese - 80 g
- Spices and seasonings - 1 tsp.
Step-by-step cooking recipe
Boil the mushrooms for 20 minutes in boiling water, rinse and chop.
Fry the onion until soft, add the mushrooms and fry for another 5-7 minutes.
Add the chopped chicken and fry for the same amount.
Pour in the cream, stir and season julienne to taste.
Put julienne in molds and sprinkle with grated cheese.
Put it in the oven for 20 minutes at 180 degrees.
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