The French dish has long been popular far beyond its homeland. There are many interesting variations and cooking methods. I really like julienne with oyster mushrooms. Mushrooms should be thoroughly stewed beforehand, otherwise they will turn out to be tough.
Ingredients
- Chicken fillet (boiled) – 400 g
- Oyster mushrooms - 250 g
- Onion - 2 pieces
- Vegetable oil - 3 tbsp.l .
- Milk - 150 ml
- Cream - 3 tbsp.l.
- Cheese - 150 g
- Nutmeg - at the tip of the knife
- Ground black pepper - 0,5 tsp.
- Salt - 5 g
- Water - glass
Step-by-step cooking recipe
Cut the boiled fillet, oyster mushrooms and peeled onions. Grate the cheese.
Fry the onion in oil until golden brown.
Add oyster mushrooms and cook until all the moisture evaporates.
Pour in water and simmer on low heat for 10 minutes.
Add fillets, milk, cream, salt and spices. Simmer all together for 5 minutes.
Arrange in prepared pots and sprinkle with grated cheese.
Bake for 15 minutes in an oven preheated to 180 degrees.
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