The combination of fried frog legs with mushroom sauce is popular with gourmets in France. Connoisseurs of the gourmet menu recommend serving the dish with white wine.
It is necessary
- - frog legs (300 gr);
- - porcini mushrooms (150 gr);
- - onions (1 medium onion);
- - garlic (40 gr);
- - chicken fillet (150 gr);
- - vegetable oil (30 gr);
- - butter (100 gr);
- - cream (150 gr).
Instructions
Step 1
Cook chicken broth. For 150 grams of fillet, we need 2 glasses of salted water.
Step 2
Cooking mushrooms: wash, peel, thinly chop, pepper and salt.
Step 3
Preheat a deep frying pan. Fry mushrooms in vegetable oil.
Step 4
Add broth and finely chopped chicken and simmer over low heat until half of the water boils away. Do not forget to often stir the mushrooms with meat.
Step 5
Pour the contents of the pan with the prepared heavy cream. We continue to simmer for a while, until the mass becomes thick.
Step 6
In a separate frying pan, fry the frog legs in butter. Add chopped onions and garlic and simmer for half an hour.
Step 7
We spread the frog legs on plates, pouring mushroom sauce on top.
