Русский
Український
Deutsch
Español
Français
Italiano
Português
Қазақ
Türkçe
한국인
日本
简体中文
中國人
عرب
Potted wild mushroom julien
2 servings1 hour
Mushrooms - 300 gr, Chicken fillet - 300 gr, Onions - 1 pc., Sour cream - 100 gr, Hard cheese - 50 gr, Water - 100 ml, Wheat flour - 1 dessert, Vegetable oil - 2 tbsp, Greens - to taste, Ground black pepper - to taste, Salt - to taste
How to make a bug with forest mushrooms in pots? Prepare the ingredients. To make the julien especially tasty and fragrant, it is better to use clay pots. Pour cold water into them and withstand with it for several hours - then when baking, pots will better reveal the taste of the products. Rinse the chicken fillet thoroughly under running cold water, then dry. Cut it into small pieces. 
Wild mushrooms, I have ginger, wash well, clean from garbage and boil in salted water for about 30 minutes, until tender. Drain the water in which the mushrooms were cooked. Rinse the mushrooms again with clean water. If the mushrooms are quite large, then it is better to cut their hats into pieces, leave the small mushrooms intact. Instead of forest mushrooms, champignons are also suitable, but with forest dishes it will be more aromatic and tasty. 
Peel and finely chop the bulb onions. Pour a couple of tablespoons of vegetable oil into the pan, heat it over a medium heat. Place the chopped bulb onions in the pan. Fry it, stirring, until transparent. 
Add the cut chicken fillet to the onion. Fry it until the pieces of meat are white, about 20 minutes. Turn the pieces of meat over periodically with a spatula. 
Put the boiled mushrooms in the pan. Fry the mushrooms with the meat, stirring periodically with a wooden spatula, for about 15 minutes. Add spices to taste to the pan: salt and ground black pepper. 
Add sour cream or oily cream to the pan, pour in the water. Mix everything quickly and thoroughly to make the sauce smooth in consistency. Simmer the meat with the mushrooms in the sauce over low heat for about 5 minutes. I like the sauce thicker, so I add flour. Pour the sifted flour into the sauce in small parts, at the same time with the second hand with a wooden spatula, stir the contents of the pan so that the flour does not collect into lumps. When the sauce thickens, turn off the heat. 
Grease the pots from the inside with vegetable oil and put the contents of the pan in them. Top with hard cheese grated over a medium grater. Send the pots to the oven, turn it on 180 degrees. Bake the dish for about 15 minutes. 
Serve the finished jelly to the table hot in pots. Enjoy your meal!