Chicken and Mushroom Julienne Baked in Bread Bowls

Original, impressive, and seriously delicious — a little celebration any day of the week! These chicken-and-mushroom julienne bread bowls will stick in your guests' memory: instead of the usual ramekins, the creamy filling is baked right inside small buns you can eat along with the dish. The bread soaks up all those savory juices, crisps up a little, and turns out wonderful.

Maria

Recipe author

Julienne in buns with mushrooms and chicken

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Composition / ingredients

Servings:

Buns (3-4 buns)

200

Hard cheese

Chicken breast

250

White mushrooms

150

Heavy cream (20% fat)

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 37 % 14 g

Fats 26 % 10 g

Carbohydrates 37 % 14 g

198 kcal

GI: 0 / 100 / 0

Cooking method

Step 1:

How do you make chicken and mushroom julienne in bread bowls? Start by prepping the filling ingredients. I used chicken breast, but you can use meat from other parts of the bird. Reach for cream with about 20% fat (light cream) — it works best for the sauce. In a pinch you can swap it for sour cream with 15-20% fat.
Step 2:

First, boil the chicken breast. How do you cook it? Bring a pot of water to a boil, lower in the meat, and add salt. Simmer the chicken over low heat at a gentle boil for 30 minutes. Then let the breast cool and cut it into small cubes.
Step 3:

Rinse the mushrooms, pat them dry, and cut them into small cubes as well.
Step 4:

Heat the vegetable oil in a skillet. Add the mushrooms and cook over medium heat, stirring, until all the liquid has cooked off.
Step 5:

Add the chicken and the cream to the skillet. Season with salt and pepper and stir. Cook everything together for 5-7 minutes.
Step 6:

For the bowls, grab 3-4 small buns — white, rye, or whole-grain, whatever you like best.
Step 7:

Grate the cheese on the large holes of a box grater. Any cheese works here — hard, semi-hard, or a soft melter like mozzarella. The key is that it tastes good, is real cheese (no milk-fat substitutes), and melts nicely.
Step 8:

Cut the tops off the buns and scoop out the soft insides, keeping the bottom and walls intact so they hold the filling.
Step 9:

Spoon the prepared filling into the hollowed-out buns.
Step 10:

Sprinkle a generous layer of grated cheese over the top of each bun.
Step 11:

Bake the buns in an oven preheated to 350°F (180°C) for 10-15 minutes, until the cheese is melted and bubbly.
Step 12:

Your chicken and mushroom julienne bread bowls are ready. Serve them right away, while they're hot. Enjoy!

Years ago I spotted an intriguing recipe in a cooking magazine — a gorgeous photo of goulash soup served in a bread bowl. It struck me as wildly original at the time. I never actually got around to making it, and by now I've probably lost that magazine for good. But I did get to try another dish served inside bread: julienne in buns. It's so good I can barely put it into words! I'm not usually a huge fan of julienne on its own, but the combination of chicken, mushrooms, and a crispy bun turned out to be incredible. I used small bran buns, about 50 g each, and the filling was enough for 4 of them. It's delicious both hot and cooled — though I liked it best hot. You can also stir a finely chopped onion into the filling; just fry it together with the mushrooms.
Instead of fresh mushrooms, you can use frozen or dried ones (you'll need 5-6 times less dried than fresh). Thaw frozen mushrooms however is easiest — for example, in the microwave on the right setting (check your appliance's manual) — and drain off the liquid. Or, if a little extra liquid won't hurt the recipe, use them without thawing. Dried mushrooms should be rinsed well, since they aren't washed before drying, then soaked in cold water for at least 2-3 hours.
For more tips and tricks, see the article: "Cream and sour cream in a cream sauce: how to keep them from curdling?"
Keep in mind that every oven runs a little differently, so your temperature and timing may vary from what's written here. For reliable results with any baked dish, get to know how your own oven behaves!