Julienne with chicken and wild mushrooms

1. Stage

Chop one medium onion or two small onions.

2. Stage

Grate carrots finely. Melt a spoonful of butter, pour in vegetable oil.

3. Stage

Fry in a mixture of oils carrots and onions.

4. Stage

Add the mushrooms. I had them already roasted.

5. Stage

Chop the boiled breast finely.

6. Stage

And combine together with the mushrooms and roast, keep on the heat for a while and turn it off.

7. Stage

Let's move on to the béchamel sauce. In a separate pan, heat the flour and add the butter. Stir. (3 tablespoons of flour is 70 grams.)

8. Stage

Pour in the milk, continuing to stir. Then chicken broth or milk alone. Pour in the nutmeg, salt and pepper. Try to break up any lumps in the sauce. Simmer on the heat for about 10 minutes.

9. Stage

In the thickened sauce put the roast, stir.

10. Stage

Place in cocotte pans. I had enough for 5 molds. You don't want to put it all the way to the edges.

11. Stage

Spoon a spoonful of grated cheese on top.

12. Stage

Bake for 20 minutes at 180* until the cheese crust is crispy.

13. Stage

Eat with a small spoon. We serve the guests on a saucer or a cloth napkin. It is also customary to decorate the handle of the mold with a paper napkin so as not to burn yourself.

14. Stage

I suggest that everyone enjoy a delicate spicy julienne))))