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Mushroom julienne with sour cream

0
1203
Kitchen French
Calorie content 152.9 kcal
Portions 4 port.
Cooking time 90 minutes
Proteins * 10.9 g
Fats * 7.9 gr.
Carbohydrates* 18.3 g
* per 100 gr. product
Mushroom julienne with sour cream
Content

Mushroom julienne with sour cream is a fragrant and juicy hot dish that is very popular in the territory of the former Soviet Union and was served only for solemn feasts. A hot dish is cooked in the oven and turns out to be juicy with a golden brown crust.

Ingredients

Cooking process

step 1 out of 7
Peel the onions and cut into thin half rings.
step 2 out of 7
Open a jar of canned mushrooms, drain the liquid using a fine sieve. Cut into small pieces. Pour a small amount of vegetable oil into a well-heated frying pan, add the chopped mushrooms and onions and fry for about 15 minutes.
step 3 out of 7
Meanwhile, rinse the chicken meat under running water. Place in a pot of water, put on fire, bring to a boil. Skim off the resulting foam, season with salt, reduce heat and simmer for another 20 minutes. Cool chicken meat, if necessary, separate from bones and skin, and cut into medium pieces.
step 4 out of 7
Put the required amount of wheat flour in a well-heated frying pan and fry for a few minutes, stirring constantly. Add sour cream, salt and pepper. While stirring constantly, bring to a thick consistency.
step 5 out of 7
Put chicken meat in a pan with mushrooms and onions, mix thoroughly, salt and pepper. Cook for about 10 minutes. Add sour cream sauce and stir well.
step 6 out of 7
Fill the prepared cocotte with julienne.
step 7 out of 7
Grate the hard cheese on a coarse grater, sprinkle the julienne on top with the grated cheese. Place the cocottes in a preheated oven and bake at 180 degrees for about 20 minutes. The cheese will melt and brown. Serve hot julienne.

Bon Appetit!

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