Liver julienne with mushrooms. Chicken liver julienne with mushrooms Cooking chicken liver julienne with mushrooms

And mayonnaise!

Well, here is the promised fried mayonnaise! More precisely, baked .., which, in other matters, does not really color it either. But the dish, by its nature, is something between fine cooking and banal b / f - and therefore you can safely use mayonnaise. Although especially suffering ones exclude him from the competition!

Forget all the rules of the classic "julienne" (well, almost all) - the task was to utilize the chicken liver. It turned out, meanwhile, not very bad and you can safely repeat it.
Let's take:

chicken liver- chilled. About 400-500 gr. You will defrost - do it naturally!
white mushrooms- well, I have frozen porcini mushrooms. If this is more difficult for you, take oyster mushrooms at least.
Cheese- yes any. Not too "saturated", because there will be mayonnaise ...
Bulb onions- a pair of heads You can leek, it will be more glamorous.
Sour cream And mayonnaise in equal parts.
From spices: black freshly ground and a little bit nutmeg.

First, finely chop the onion and fry until transparent in the mixture. creamy And olive oil:

Add the liver chopped into small squares and bring to half-cooked. Add chopped mushrooms

The cocottes ran away from me somewhere - but the idea of ​​dishes came very quickly - the good old "IKYO" (Individual Ceramic Containers) - which will make up a large portion!
Lightly salt, pepper, nutmeg the contents of the pan and put it in IKÖ. Top with cheese:

Mix sour cream with mayonnaise and black pepper. Our amount should be about 10-12 tablespoons of the mixture. Lay on top and sprinkle with cheese…

We send it to the oven preheated to 180-200 (depending on the rage of the oven) degrees for 15 minutes. After the lapse, we get an excellent semi-hot dish - a semi-snack:

And that's what I thought when I ate it. You can, of course, notice mayonnaise on heavy cream and take, for example, parmesan - and it will turn out great too! But like this, a scandal, to quickly, basyachi and quite tasty? .. Huh? .. An option? ..
Again - I eat every 3-4 months at McDonald's - and it tastes good to me! (especially with a hangover - so finally ...) So why not cook such a “julienne” for yourself once every six months. In the end, "julienne" is generally a way of slicing food! So there’s nothing to blame on the mirror ... yeah
ABOUT! And how does it go under cognac ………..

Wash the liver, remove the veins and cut into medium pieces. This time I cooked julienne from 200 grams of chicken hearts and 200 grams of chicken liver. Cut each heart into 4 pieces. Add hearts to the onion and fry them for 5 minutes, stirring occasionally (if you cook without hearts, just skip this step).

Wash the champignons and cut into medium pieces (you can into plates), put in a pan with hearts and onions and fry for 5-7 minutes over medium heat, not forgetting to stir occasionally.

Add salt, spices and garlic passed through a press to the pan, mix.

In a pan with hearts, onions and mushrooms, add chicken liver, cut into pieces.

Fry the liver over medium heat for 2 minutes, stirring the mass.

Pour in the cream and reduce the heat to low.

Steam the dish for 3 minutes, and then remove from heat.

Divide the contents of the pan among the cocotte bowls.

Bake julienne with chicken liver and mushrooms in a preheated oven at 180 degrees for about 7-10 minutes. The dish will be covered with a beautiful golden crust. Very tender and tasty julienne served hot.

Bon appetit!

For any holiday, mushroom julienne will be an excellent treat, a wonderful light and satisfying hot snack. If the mushroom season is long over, and you haven’t taken care of it, you can make no less delicious julienne with champignons and liver, baked with cheese in the oven.

Ingredients

• hard cheese - 160g
• champignons - 320g
• pork liver - 260g
• greens -1 bunch
• mayonnaise - 140g

How to cook mushroom julienne in the oven

When making julienne with liver, you need to consider that it will take a lot of time to prepare it. Pork liver is often bitter, so before cooking it must be poured with cold water (or milk) and left for 3 hours. It is advisable to change the water every hour. After that, boil the liver over low heat, lowering it into already boiling water. Boil the pork liver for 40-50 minutes. It is better not to salt the water immediately, but closer to the end of cooking, so the liver will turn out more juicy and not so hard.

Boiled pork liver cut into small cubes.

After thoroughly washing the mushrooms, chop them into square pieces (about the same size as the pieces of the liver).

After that, fry the mushrooms in a frying pan, warming it up properly and pouring vegetable oil. Fry mushrooms until golden, salt and pepper.

We rub on a coarse grater cheese of any hard variety. We take half of the grated cheese and mix it with liver and mushrooms into a homogeneous mass, adding mayonnaise (you can replace it with sour cream or cream seasoned with spices to taste). Then we fall asleep finely chopped greens and mix everything again.

We lay out the finished mixture in separate molds, in which we will bake the julienne in the oven.

Sprinkle the julienne generously with the rest of the cheese. Decorate with thinly sliced ​​mushrooms.

Such liver julienne can be both an appetizer and a main course. The most delicious side dish for this dish is boiled buckwheat, but you can get by with a salad of fresh vegetables.

It is believed that the liver is very useful and should be present in our diet. Most often I cook and buy chicken liver. It cooks quickly and the result is tender and juicy.

Usually it is fried or stewed, less often they make stuffing for pies from it, add it to salads or cook pancakes. On the Internet, my attention was attracted by the liver julienne recipe. Why not? Everyone was satisfied with the experiment - it turned out delicious.

Cooking liver julienne with mushrooms

Finely chop the onion. Remember that there is never a lot of onion for the liver, so choose the amount to your liking.

Heat a frying pan with olive oil and butter and put the chopped onion on it. Fry over medium heat until golden brown.

At this time, we cut the mushrooms. For julienne, it is desirable to cut everything in approximately the same shape.

When all the onions are lightly browned, add the mushrooms to the pan. Fry everything together, stirring occasionally.

The liver must be washed, remove unnecessary films and vessels, then dry a little with paper towels and cut

When the mushrooms become soft, add the liver to the pan. Salt, pepper, sprinkle with Provence herbs.

Fry everything together over high heat until the liver is slightly browned.

Divide into portion molds. Add 2 tablespoons of heavy cream to each.

Sprinkle grated cheese on top and bake in the oven for 10-15 minutes.

Even from the simplest and most inexpensive products, you can cook a delicious dish and make dinner festive. For example, cook julienne. In general, julienne (translated from French as summer) is not a dish, but a form of cutting vegetables for soup into thin strips. But who remembers this, but probably everyone knows something tasty in cocotte makers with a hat of baked cheese.

It took me four servings: a pound of chicken liver, 250 grams of sour cream, a large handful of frozen champignons, one onion, half a carrot, a piece of cheese and a little butter.

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While onions and carrots were fried in a pan in a mixture of butter and vegetable oil, I, as a sculptor, cut off everything unnecessary from the liver and cut it into slices, put the browned vegetables into a bowl, trying to squeeze out the oil as much as possible, and put the liver into the freed pan, she lay down like a lady and I turned it from side to side to make it soft and juicy. I always add a pinch of sugar to improve the taste.

We will make the sauce from sour cream and so that it does not curl into grains, add a little flour to it. To do this, combine a teaspoon of flour with a teaspoon of butter, grind well to a homogeneous consistency and put in the refrigerator to harden.

The liver is fried and so that it does not get bored, add boiled and chopped mushrooms, carrots and onions to it, and while it is warming up, we will make the sauce.

Everything is simple - we heat the sour cream strongly, add our butter-flour ball and stir intensively until it is completely dissolved, then bring everything to a boil and voila! As the French say.

We add the sauce to the warm (literally and figuratively) company and mix.

In general, one could stop there, but what about aesthetic perception? Let's make beauty! Let's put the mixture into molds, if they are not there, do not grieve, our best friend makes it in a baking dish, and then puts it on plates and everyone is full and happy. So, spread someone where, sprinkle with cheese. Everything is ready anyway, so we put it in the oven or microwave so that our cheese melts and browns.

But since this is some kind of meat dish, I decided to make a light side dish from zucchini. I just saved the squash from dying in the store. This vegetable is good for its neutrality and lack of calories. You could just cut it into cubes, but we make beauty, so I cut out the mushrooms with a cookie cutter.