You will need
  • - 250 g chicken fillet;
  • - 1 onion;
  • - 200 g fresh porcini mushrooms;
  • - 200 g of cream;
  • - 0.5 Cup of dry white wine;
  • - 100 g of cheese;
  • Sol;
  • - pepper;
  • - parsley;
  • - olive oil for frying;
  • - packaging of puff pastry.
For the preparation of Julien, you can use any mushrooms, both fresh and dried or frozen. Try to make a snack with forest mushrooms - these mushrooms are density and a pleasant delicate taste. Fresh white mushrooms cut into slices, dry soak for 2-3 hours, then boil and drain in a colander.
Onion cut into thin half-rings. Heat in a pan olive oil and fry the onions until Golden brown. Put in a pan the sliced mushrooms and slightly saute them along with onions.
Chicken fillet wash, dry, and free from films. Cut the chicken into strips and fry with onions and mushrooms about 5 minutes. Pour into the pan the white wine and simmer the mixture until the liquid volume is reduced by 2/2. Add the cream, finely chopped parsley and sauté all for 3-4 minutes. Add a little salt and pepper. Grate cheese.
Table ready roll pastry into the reservoir and cut it into squares. Line a rimmed squares test pre-oiled refractory molds. Prick them with a fork, sprinkle with water and place in the oven, preheated to 250 C. Bake the pastry until cooked, then remove from the molds and refrigerate.
Place julienne of chicken with mushrooms in baskets of flaky pastry. On top sprinkle them with grated cheese. Place the dish in a preheated 200 C oven and bake for 3-4 minutes. Decorate baskets with Julien with parsley sprigs and serve hot.