Description
Rich was the last 2010 mushrooms. Open the freezer and from there I look out on frozen and packaged in special sachets mushrooms. And each serving seems to be trying to please! Each wants to get out of the cold camera, warm up in the pan, lie on the white plate in the frame of the sauce and the greens... Oh, if these mushrooms are also highly wanted to show themselves in the woods, the freezer would probably not enough! Will give me them the opportunity to realize his dream. And to them it was warmer and had a better sauce, greens and white dish, the noodles will cook from the outside in!
Ingredients
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Mushrooms
600 g
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Onion
1 piece
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Chicken fillet
200 g
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Chicken egg
2 piece
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Bread crumbs
3 Tbsp
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Green onions
1 coup
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Cheese
100 g
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Sour cream
1 Tbsp
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Spices
-
Vegetable oil
Cooking
Boiled mushrooms sauté for a few minutes (5-7) with sliced onions onion until evaporation of excess fluid,
mince or grind using a blender.
For chopped mushrooms add the breadcrumbs and eggs. If the mushrooms are not salted, add salt to taste.
Mix thoroughly and leave to rest for a few minutes while you prepare the stuffing.
For the filling, finely chop chicken and green onions. Grate cheese on a small grater half his right to set aside for topping.
Add sour cream, salt and pepper to taste. Mix well.
On a heated with oil the pan with a spoon to spread half of the mushroom stuffing in the form of pellets, in the middle of each put the filling
and cover with the remaining mushroom mixture.
After the pancakes were fried on one side, flip to other side, sprinkle with remaining grated cheese
and bring to readiness in a preheated 180-200 degree oven for 15-20 minutes.
Especially delicious with a sauce of sour cream, chopped green onions and dill.
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