Quick Mushroom Julienne: Skip Cocottes, Use a Large Pan

We understand how valuable time spent on cooking is, so this time we«re sharing a recipe for quick julienne. Its trick is that the ingredients are not placed in small cocottes but cooked in a regular frying pan.

What You»ll Need

Right away, prepare mushrooms — you can use those collected in the Perm forests in summer and frozen, or champignons, — half an onion, chicken breast, salt. Usually, potatoes aren«t added to julienne — you can skip them too, but we»ll add a couple for satiety.

We offer two options for the sauce; you can vary them if you cook again later. For the first one, you«ll need one or two cups of sour cream, a couple of tablespoons of flour, a pinch of salt, a piece of butter (about the volume of 2-3 tablespoons), and cheese.

For the second — a couple of cups of cream, a pinch of ground nutmeg and salt, and the rest, as in the first — a couple of tablespoons of flour, a pinch of salt, a piece of butter (also about the volume of 2-3 tablespoons), and cheese.

Preparation

Sauté thinly sliced mushrooms with onion in vegetable oil. Add pieces of chicken (if you don»t have breast, but have drumsticks, you can remove the meat from a couple). Also add thinly sliced potatoes. Fry until cooked.

Prepare the sauce separately. You can make it sour cream-based or classic — with cream.

You can also make a cream-based sauce option — béchamel sauce. In a separate pan, sauté a couple of tablespoons of flour in butter. After it browns, gradually pour in, while stirring, two cups of cream. Add a pinch of salt, a couple of pinches of ground nutmeg. Stir for about two minutes — the mixture should thicken. If the sauce doesn«t thicken, you can add another tablespoon of flour and stir again.

Pour the mixture into the skillet and sprinkle cheese on top. Keep covered for about two minutes.

The second cream-based option can be made in a handleless skillet or on a small deep baking sheet and baked in the oven at 180-190°C (350-375°F). Those who love a golden crust can turn on the grill for two to three minutes.

Previously, we told how to prepare another dish for lunch — Georgian lobio. We also shared baking recipes — carrot honey cake and Zebra cake, popular in Soviet times.