Description
Julien, in fact, just a way of cutting, but in our country, Julien is something special: the dish is definitely cooked mushrooms, baked in cream or Bechamel sauce under a cheese crust. It is usually served in a small cocotte for a snack, and, in addition to mushrooms in julienne, add meat, chicken or seafood. You can cook the julienne in a slow cooker, and at once six bowls, and serving pieces, not individual cocotte — this is a special feature of preparation of zhuleny in a slow cooker, does not affect the taste. However, one drawback is still there: cheese crust is not as brown as in the oven.
Ingredients
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Butter
20 g
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Flour
1 Tbsp
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Milk
200 g
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Nutmeg
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Mushrooms
500 g
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Onion
200 g
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Chicken fillet
200 g
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Dutch cheese
200 g
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Vegetable oil
3 Tbsp
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Salt
Cooking
First of all, you need to prepare the Bechamel sauce. To do this, melt a knob of butter in a bowl multivarku mode "roasting".
Add a tablespoon of flour and gently stir with silicone or wooden spatula, so that the flour is not burnt, but just purchased a cream or brownish tint.
Without turning off the slow cooker, gently stir in the milk and stir slowly in a circle. Very soon the milk with the flour and butter starts to thicken, add a very little ground nutmeg, just the tip of a knife, do not cease to stir and control the desired thickness, I prefer a thick sauce the consistency of cream.
Ready-made Bechamel sauce put into a suitable container and rinse the bowl multivarki. If while stirring with a spatula in the sauce is still a little lumpy, you can strain it through a sieve or beat with a blender.
Mushrooms, rinse under running water. As Julien is, first and foremost, a way of slicing vegetables, no need to depart from the rules, chop the mushrooms as small as possible.
Cut into very small cubes onions.
Pour 3-4 tbsp of vegetable oil in the bowl multivarki and set the mode "roasting". A few minutes later, when the oil gets heated, dip the sliced mushrooms and fry under the lid for 3-5 minutes. When moisture from mushrooms has almost evaporated, add chopped onion, stir and fry onion until transparent, about 3 minutes.
Peel the boiled chicken from skin and bones and slice across the grain in very small plates, and then cubes. Add chicken to the bowl multivarki to the mushrooms and onions and cook, stirring, for a few minutes. Then turn off the slow cooker and add salt according to your taste, but remember that the cheese will be quite salty crust. In my case, roasting all components julienne, including the heating of vegetable oil, was 30 minutes.
Spread a layer of mushrooms onions and chicken and cover the top with Bechamel sauce.
Sprinkle top with grated cheese, and set the mode "pastries" for about 12-15 minutes, depending on thickness of sauce and your slow cooker. When the slow cooker will emit a signal about the end of work, you will find a fragrant creamy mushroom dish under mild cheese crust. Cut it into slices and serve hot for a snack.
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