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Julienne with wild mushrooms in pots

Wild Mushroom Julienne Baked in Pots

The most delicious, appetizing dish for a special table! Julienne — a creamy baked mushroom gratin — is one of the most popular dishes around lately. Serve it at a holiday spread, when guests come over, or for a family dinner. Baked in clay pots, with wild mushrooms giving it a wonderful aroma.

Snezhana

Recipe author

Composition / ingredients

Servings:

Mushrooms (wild)

300

Chicken fillet

300

Onion

Sour cream

100

Hard cheese

Water

100

Flour

Vegetable oil

Fresh herbs

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 47 % 9 g

Fats 37 % 7 g

Carbohydrates 16 % 3 g

114 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make wild mushroom julienne in pots? Gather your ingredients. For an especially tasty, fragrant julienne, clay pots are the way to go. Fill them with cold water and let them soak for a few hours — that way they bring out the flavors better during baking. Rinse the chicken thoroughly under cold running water, then pat it dry and cut it into small pieces.
Step 2:

Wash the wild mushrooms well (I'm using saffron milk caps), pick out any debris, and boil them in salted water for about 30 minutes, until done. Drain off the cooking water and rinse the mushrooms again with clean water. If the mushrooms are on the large side, cut the caps into pieces; leave the small ones whole. You can use white mushrooms instead of wild ones, but wild mushrooms make the dish more fragrant and flavorful.
Step 3:

Peel and finely chop the onion. Pour a couple of tablespoons of vegetable oil into a skillet and heat over medium. Add the chopped onion and cook, stirring, until translucent.
Step 4:

Add the chopped chicken to the onion. Cook until the pieces turn white, about 20 minutes, turning them now and then with a spatula.
Step 5:

Add the boiled mushrooms to the pan. Cook the mushrooms and chicken together, stirring occasionally with a wooden spatula, for about 15 minutes. Season to taste with salt and ground black pepper.
Step 6:

Add the sour cream (or heavy cream) and pour in the water. Stir quickly and thoroughly so the sauce is smooth. Simmer the chicken and mushrooms in the sauce over low heat for about 5 minutes. I like a thicker sauce, so I add flour: sprinkle sifted flour in a little at a time, stirring the pan constantly with a wooden spatula so it doesn't clump. Once the sauce thickens, turn off the heat.
Step 7:

Brush the inside of the pots with vegetable oil and spoon in the contents of the skillet. Top with hard cheese grated on a medium grater. Put the pots in the oven and set it to 350°F (180°C). Bake for about 15 minutes.
Step 8:

Serve the finished julienne hot, right in the pots. Enjoy!

My family loves a thick sauce, so I add flour to this dish — anywhere from 1 dessert spoon to 2 tablespoons. The amount varies each time; go by how thick the sauce is. If you add flour too, do it carefully and watch the result — judge by the thickness of the sauce, not the amount of flour.
Choose a good-quality cheese for julienne, with no milk-fat substitutes.
Instead of fresh mushrooms, you can use frozen or dried (you'll need 5–6 times less dried than fresh). Frozen mushrooms can be thawed however is easiest (for example, in the microwave on the right setting — check your appliance's manual) and drained. Or, if the amount of liquid isn't critical, use them without thawing. Dried mushrooms should be washed well, since they aren't washed before drying, then soaked in cold water for at least 2–3 hours.
To keep the sour cream from curdling or separating as it cooks, first stir it together with a spoonful of flour in a separate bowl, then add it to the pan. You can swap the sour cream for cream of any fat content, but keep in mind the fat percentage affects how rich the dish is.
Remember that every oven is different, so the temperature and time may vary from what's given here. For any baked dish to turn out well, it helps to know your own oven's quirks!