An excellent snack julienne becomes a frequent visitor on our festive tables, but it is served, as a rule, in coco-dishes or ceramic forms, like a hot dish. We suggest that you turn mushrooms in a creamy sauce into a snack, which is conveniently laid out on the tartlets and served on a buffet table.
Julienne with chicken and mushrooms in tartlets - recipe
Let's start with the classic combination for julien - mushrooms in the company of chicken. As a mushroom base, it is customary to take champignons, but if you have forest mushrooms at your disposal, then the snack will come out even more aromatic.
Ingredients:
- chicken fillet - 440 g;
- champignons - 310 g;
- onion - 115 g;
- butter - 25 g;
- olive oil - 25 ml;
- fatty cream - 415 ml;
- flour - 5 g;
- grated cheese - 85 g;
- tartlets from short pastry .
Preparation
Before you prepare a julien in tartlets, the mushrooms themselves should be cleaned, and if using forest species, then pre-cook. Prepared mushrooms cut and save on a mixture of oils until they do not come out of excess moisture. At this stage, to the mushrooms should be added the finest chopped onions and wait until the moment when it changes its color to golden. Cut the fillet into small slices and also let them grasp together with the roast, but do not fry completely. Transfer the chicken and mushrooms to a dish, and in their place, pour the flour and pour the cream. When the creamy sauce starts to boil, connect it with chicken and mushrooms, spread all over the tartlets and cover with a layer of cheese. Place the tartlets under the grill and leave until the cheese crust is browned. Julienne with chicken in tartlets should always be served hot, until the cheese crust has had time to grab.
Julienne with mushrooms and chicken in puff pastry tartlets
If you want to cook a vegetarian version of the dish, then remove the bird from the recipe and leave only mushrooms. Again, simple mushrooms will also fit, but the mushroom assortment will be much more interesting to taste.
Ingredients:
- layered tartlets;
- champignons - 360 g;
- chicken fillet - 410 g;
- onion - 115 g;
- cloves of garlic - 3 pcs .;
- twigs of thyme - 2 pcs .;
- grated cheese - 75 g;
- flour - 15 g;
- butter - 15 g;
- cream - 410 ml.
Preparation
Put two frying pans on the fire at once: one use for the cutting of mushrooms cut into plates with chopped onions, and on the second cook the sauce. To the mushrooms, add the fillet cut into small slices and let them grasp together with the roast, but do not fry completely. Next, add the leaves of thyme, season with sea salt and remove from the fire as soon as excessive moisture evaporates. Separately fry the flour to cream color and fill it with cream. When the sauce becomes thick and starts to boil, pour 2/3 of cheese, allow it to disperse and combine everything with mushrooms. Spread the julien on tartlets, sprinkle with the remains of cheese and browned under the grill.