Description
In my opinion, Julien is one of the most delicious French cuisine. And the first thing that comes to mind when the word "Julien" - delicate creamy taste, mushrooms and chicken. I propose to make a variation of this beautiful and delicious dish in which the mushrooms will be not only addition, but also the most that neither is based.
Ingredients
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Mushrooms
16 шт
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Chicken fillet
100 г
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Onion
1 шт
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Butter
3 ст. л.
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Flour
1 ст. л.
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Cream
100 мл
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Cheese
100 г
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Figure
50 г
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Salt
Cooking
1. Rice add water in the ratio 1:2,5, bring to boil, reduce the heat and cook under cover until tender (about 30-35 minutes).
2. Mushrooms clean of dirt with a damp cloth. To separate the legs and finely cut. Cut onion finely. Fry in a tablespoon of butter until the onion has softened. Fillet wash, dry and finely chop. Add the mushrooms and fry until tender.
3. To prepare white sauce. Melt the butter, add a spoonful of flour, stir to avoid lumps, and stir, pour a trickle of warm cream. Cook, stirring, for about a minute until thick.
4. Mix rice, mushroom stuffing and gravy. To rectify of salt.
5. Stuff the hat with stuffing. You can take large mushrooms, but, in my opinion, a little more comfortable, they don't need no biting, no cutting. Grease the baking sheet with oil. Put stuffed hats, sprinkle the top with grated cheese.
6. Bake in a preheated 180 degree oven for about 15-20 minutes.
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