Julienne is a very simple snack that is always a success. Try to complicate the classic recipe by making a chicken and porcini mushroom julienne baked in puff pastry. This option is perfect for a buffet table - however, it will be very appropriate on a Sunday family table.
It is necessary
- - 250 g chicken fillet;
- - 1 onion;
- - 200 g of fresh porcini mushrooms;
- - 200 g cream;
- - 0.5 glasses of dry white wine;
- - 100 g of cheese;
- - salt;
- - pepper;
- - parsley greens;
- - olive oil for frying;
- - packaging of puff pastry.
Instructions
Step 1
For the preparation of julienne, you can use any mushrooms, both fresh and dried or frozen. Try making an appetizer with boletus - these mushrooms are dense and have a pleasant delicate taste. Cut fresh porcini mushrooms into slices, soak dry ones for 2-3 hours, and then boil and discard in a colander.
Step 2
Cut the onions into thin half rings. Heat the olive oil in a skillet and fry the onions in it until golden brown. Place the mushroom slices in a skillet and simmer them a little along with the onions.
Step 3
Rinse the chicken fillet, dry and free from films. Cut the chicken into strips and fry with the onions and mushrooms for about 5 minutes. Pour white wine into the skillet and simmer until the liquid has been reduced by 2/2. Add cream, finely chopped parsley and simmer still 3-4 minutes. Add some salt and pepper. Grate the cheese.
Step 4
Roll out the finished table dough into a layer and cut it into squares. Line the dough squares on the pre-oiled fireproof tins. Pour them with a fork, sprinkle with water and place in an oven heated to 250 C. Bake the baskets until tender, then remove from the molds and refrigerate.
Step 5
Place the chicken and mushroom julienne in the puff pastry baskets. Sprinkle them with grated cheese on top. Place the dish in an oven preheated to 200 ° C and bake for 3-4 minutes. Decorate the julienne baskets with parsley sprigs and serve hot.
