Julienne in a bun with chicken and mushrooms
Traditionally, julienne is prepared and served in small ceramic or metal molds - cocotte makers. But today we will deviate somewhat from these rules and prepare julienne in a bun with chicken and mushrooms. How? Yes, very simple. The main thing is to correctly calculate the thickness of the julienne so that it does not come off with water during the baking process - then the bottom of the bun will remain intact. It turns out just as tasty, but at the same time quite unusual. After all, the “dishes” can be eaten with food. In addition, this version of julienne can be easily taken with you on a picnic or on a trip. Try it, your family will definitely like julienne in a bun, but children who like to eat on the go will especially like it.
- 6 medium-sized bread rolls;
- 250 g champignons;
- 250 g chicken fillet;
- 250 ml drinking cream;
- 2 onions;
- 1 tbsp. l. (without top) flour;
- 120 g cheese;
- a couple of cloves of garlic;
- young dill;
- ground pepper, salt.
Julienne in buns - step-by-step recipes for cooking at home with photos
Baked meat, mushrooms, seafood and vegetables in the oven along with sour cream, cream or mayonnaise - this dish is called julienne, it can often be found on the holiday table. Its advantages are speed of preparation, satiety, availability of ingredients and delicate, refined taste. Both special molds and containers for cupcakes, and edible baskets made of waffle or shortbread dough are used as baking containers. Julienne in buns is another option for effectively serving the dish.
How to cook julienne in a bun
1. Cook the chicken fillet in salted water until fully cooked. Let the meat cool and disassemble the piece fiber by fiber. We tear with our hands, do not cut. We get something like a thin straw.
2. Finely chop the peeled onions, cut the champignons into thin, medium-sized slices.
3. Pour a little refined oil into a heated frying pan and fry the champignons and onions until golden brown.
4. Then add the prepared chicken fillet and flour.
5. And quickly mix it all. The flour should disperse evenly throughout the mass.
6. Then pour in the drinking cream, add chopped dill, crushed garlic and ground pepper and salt. Stir and simmer over low heat until the creamy sauce thickens.
7. While the chicken and mushrooms are simmering in cream, prepare the buns. Using a knife, remove the tops and carefully pluck out the entire crumb, leaving only the bottom and walls of the buns.
8. Then fill to the very top with warm meat and mushroom mixture.
9. Sprinkle thickly with grated cheese and bake the filled buns. Prepare julienne in buns at 180 degrees for about 8-10 minutes.
10. Take it out when the cheese caps are nicely browned. Let cool slightly and serve immediately. No additions are required for this dish. Julienne in a bun turns out to be completely self-sufficient and very satisfying.
easycookschool.com
Cooking Instructions
Julienne in buns is a universal snack for any occasion. Simple, easy to prepare, effective and very tasty. Nutritious and neutral-tasting buns in this recipe replace both bread and baking dishes. This unusual method of serving has a double benefit - during the cooking process, the buns are saturated with the aroma and taste of the filling, and you have to wash much less dishes. Filled with delicate creamy julienne, wrapped in a viscous, golden cap of melted cheese, the buns not only look appetizing, but also taste simply delicious! The appetizer turns out beautiful, satisfying and very tasty. Try it!
Prepare the ingredients according to the list.
Cover chicken fillet with cold water. Add a cross-cut onion, a bay leaf, a few allspice peas, a little salt and, if desired, 1-2 cloves.
Over medium heat, bring the water to a boil and cook the fillet for 10-12 minutes from the moment the water boils. Remove the fillets from the broth, cool slightly, and then cut into small pieces.
Cut the champignons and onions into thin slices.
Heat a little vegetable oil over medium heat. Add 1 tablespoon butter and chopped onion.
Reduce heat and, stirring, saute the onion for 8-10 minutes until it becomes soft and almost transparent.
Increase the heat to medium, add the chopped mushrooms and, stirring, fry for another 5-7 minutes, until the liquid that the mushrooms give has almost completely evaporated and the mushrooms are soft.
Add chopped chicken fillet and spices to taste. I add suneli hops, a little nutmeg and a mixture of Provençal herbs. Mix everything thoroughly and fry the mixture over low heat for another 1-2 minutes.
Add 3 generous pinches of wheat flour and fry for another 1-2 minutes.
While stirring the mixture, pour in the cream. Add a few pinches of salt and ground black pepper.
Bring the mixture to a boil and simmer over low heat for 1-2 minutes until thickened. Turn off the heat, taste and add more salt or spices to taste if necessary.
Prepare the buns. Cut off the top and remove the crumb. Save some crumb at the bottom of the bun and along the sides to help the bun maintain its integrity. As much as possible, compact the crumb firmly with your hands, a spoon or other available means.
Fill the buns with the prepared filling.
Sprinkle with grated cheese. Place the julienne with chicken and mushrooms in buns in an oven preheated to 200 degrees and bake for 7-8 minutes until the cheese is browned.
Julienne in buns is ready. Bon appetit!
www.iamcook.ru
Prepare according to recipe for 3 servings
We will need the following set of ingredients:
- mushrooms, I usually take champignons - 200 grams
- sour cream of any fat content - 100 grams
- onions - 2 onions
- 1 tablespoon vegetable oil
- 1 tablespoon wheat flour
- water - 50 ml
- no julienne is complete without hard cheese - 100 grams
- salt to taste
Step-by-step recipe for a classic julienne:
1. Cooking begins with peeling and cutting the onion. At this time, heat a frying pan with vegetable oil and fry the onion over medium heat, stirring occasionally.
2. Carefully wash the mushrooms, in our case champignons, cut them into quarters and fry them with the onions.
3. Fry onions and mushrooms for 10 minutes, add salt to taste.
4. Fry mushrooms and onions for another 10 minutes until fully cooked over low heat.
5. We will bake in pots, so grease them with vegetable oil. Distribute the fried onions and mushrooms into pots.
7. Now we need to prepare the sauce with which we will season the julienne. Pour wheat flour into a dry frying pan (without oil) and let it fry a little.
8. As soon as the flour changes its color a little, add sour cream and mix well. Add water, mix thoroughly again and bring the sauce to a boil. It should turn out homogeneous and without lumps. Add the resulting sauce to the fried mushrooms and onions.
9. Grate the cheese on a coarse grater and also add it to the top of our pots.
10. Preheat the oven to 180 degrees and place the julienne there for 15 minutes. The cheese should melt and brown well.
The resulting dish is easy to prepare and is an excellent option for a main course at a festive event.
Julienne with mushrooms and chicken in buns
Traditionally, julienne is prepared in special dishes - cocotte makers, chill molds or portioned frying pans. However, if you don’t have such cooking utensils at home, then simple buns can perfectly replace them in the recipe, making our hot dish even more interesting and appetizing. Chicken, mushrooms and julienne buns may also not be in your home bins at the moment, but believe me, for this it’s worth tearing off one place that is used almost constantly and going to the store for shopping.
Julienne is a tasty, satisfying and incredibly refined appetizer that can also be served as a main course. The spicy combination of chicken and mushrooms in the recipe for julienne in buns will pleasantly surprise both your home and, at a special moment, your guests. And when lunch, which included a casserole of pasta with minced meat, comes to an end, everyone can smoothly move on to eating cottage cheese pie with fruit - a very cool pastry.
Julienne in buns - step-by-step recipes for cooking at home with photos
Baked meat, mushrooms, seafood and vegetables in the oven along with sour cream, cream or mayonnaise - this dish is called julienne, it can often be found on the holiday table. Its advantages are speed of preparation, satiety, availability of ingredients and delicate, refined taste. Both special molds and containers for cupcakes, and edible baskets made of waffle or shortbread dough are used as baking containers. Julienne in buns is another option for effectively serving the dish.
How to prepare julienne of chicken fillet and mushrooms in buns according to the recipe
Cut the chicken fillet into small pieces.
We also finely chop the mushrooms.
Chop the onion into small cubes.
Heat the oil in a frying pan, then add mushrooms, chicken and onions into it. Sprinkle with salt, pepper and spices. Fry over medium heat, stirring for 20 minutes, maximum 25.
When everything is well-fried, add a few tablespoons of sour cream or heavy cream to the pan, mix thoroughly, cover with a lid and leave to simmer, reducing the heat to low, for 5 minutes.
Cut off the tops of the buns and remove the crumb. We do this procedure carefully so as not to make holes in the buns.
The time has come for the cheese, which we will grate on a coarse grater.
Fill the buns with chicken and mushrooms, sprinkling cheese on top. Place in the oven at 150-160 degrees. When the cheese is completely melted, you can remove the contents from the oven.
Sprinkle the finished appetizer with herbs - the julienne is ready.
Juicy chicken and mushroom filling in julienne, crispy bun, fresh herbs and a huge appetite that immediately comes to everyone who sees this dish! Bon appetit!
gotovim-doma-retsepty.ru
INGREDIENTS
- Buns 2 pieces
- Champignons 200 grams
- Chicken breast 1 piece
- Onion 1 piece
- Sour cream 2 tbsp. spoons
- Hard cheese 70 grams
- Salt, pepper To taste
Prepare all the necessary ingredients. Clean and rinse the champignons. Peel the onion. Boil the chicken breast in salted water until tender.
Cut the champignons into small cubes.
Finely chop the onion.
Place the mushrooms and onions in a frying pan, add a little vegetable oil. Fry. The liquid released from the mushrooms will not evaporate.
Meanwhile, finely chop the boiled chicken breast. I advise you to cut it finely enough so that the julienne mass is sufficiently homogeneous.
Place the chicken in the pan with the mushrooms, and also add a couple of tablespoons of sour cream. And, of course, now is the time to add salt and pepper to taste. Fry the mixture for 5-7 minutes.
Trim the tops of the buns and remove the crumb.
Fill the buns with the prepared filling.
Sprinkle generously with grated cheese on top. During baking, the cheese will melt, forming a beautiful golden cap.
Bake the julienne in buns for 10 minutes at 180 degrees. All is ready! Look how delicious it turned out! Eat with pleasure!
povar.ru
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