Description
Appetizer of mushrooms will always find a worthy place on the holiday table. Quite by accident I came across this recipe in the magazine "School of Gastronome" and only by the fact that he met the conditions of the contest, I decided to cook it. The result exceeded my expectations. Gentle filling of wheat with a pleasant piquant flavor of dill, mustard came to my liking. I recommend You to try to cook this appetizer of stuffed mushrooms. Maybe another recipe is not very complicated dishes from this beautiful cereal has been added to Your kopilochku.
Ingredients
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Black pepper
-
Salt
-
Pepper
-
Dill
0,5 пуч.
-
Vegetable oil
30 г
-
Onion
1 шт
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Mustard
1 ч. л.
-
Cheese
150 г
-
Sour cream
200 г
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Dry white wine
50 мл
-
Chicken breast
200 г
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Mushrooms
600 г
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Millet
4 ст. л.
Cooking
To separate the fillet from the bones, boil the meat.
Wheat rinse, spread on a sieve to drain the water.
Fry grits in a dry heated frying pan for 4 minutes.
Then put them in a saucepan, cover with boiling salted water and cook for 10 minutes. Drain the water.
Wash mushrooms, Pat dry. To separate the legs and finely to cut, caps to be postponed.
Clean the onion, finely chop and lightly fry in butter, add the chopped stem of mushrooms and a little fry until cooked mushrooms.
Of cream cheese cut out circles for the number of hats of button mushrooms.
Boiled chicken meat cut into small cubes. Scraps from cheese grate, mix with barley, chicken meat, chopped dill, sauteed onions and mushrooms. Add pepper, salt. Mix thoroughly.
Mouth-watering stuffing for the mushrooms is ready. Couscous softens the taste of the toppings makes it easier.
Put mushroom caps in a greased form. Fill them with stuffing.
Cover it with the circles of cheese.
To make the sauce. Mix the sour cream with mustard and wine. Season with salt and pepper.
Preheat the oven to 180 degrees. Pour the mushrooms, the sauce and bake in the oven for 20 minutes.
At this time, from the remnants of the filling, I rolled up balls. They are gentle on the palate, well molded, look beautiful and will also serve as a good appetizer for the holiday table. If You, as I have a filling and You decide to apply it in the form of snacks on the table, I propose to apply it together with cream-mustard sauce. Balls of fillings do not have the spicy taste how soaked stuffed mushroom caps, after the process of roasting. So once the hats are ready and we will put them on the dish to feed the remains of the sauce I suggest to collect in the bowl, whisking until smooth in a blender and serve with balls of stuffing. Balls can be for a few minutes to put it in the oven, then cheese that is eaten melted, will searing the balls and hold together a lot stronger.
Hats ready to get out of the oven. The sauce to collect in a separate bowl.
Stuffed mushrooms spread on a dish. Decorate with greens. The main appetizer of stuffed mushrooms prepared and served to the table.
And this mushroom in the section. Sure tender spicy filling with creamy mustard flavor is to your liking.
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