Julienne with meat and mushrooms

Julienne is a hot appetizer that contains 50% of a wide variety of mushrooms. Most often, mushrooms are supplemented with meat and hard cheese. I suggest using turkey fillet as a meat component for julienne.

Ingredients

• Turkey breast - 200 g
• Mushrooms (champignons) - 300 g
• Onion - 3 pcs.
• Sour cream 20-25% - 100 g
• Cheese - 200 g
• Butter - 100 g
• Coriander (grains)
• Bay leaf
• peppercorns
• ground pepper
• Salt

Directions

1. Let's start cooking by boiling the turkey breast in a very tasty unusual broth. We add spices to the meat: coriander, crushed bay leaf, peppercorns and salt. There we also send butter, one mushroom, several circles of carrots and half an onion, cut into 2 parts.
2. Fill with water and put on fire. Cook until the meat is ready.
3. Mushrooms of medium size cut into 3 parts.
4. Onion cut into small cubes.
5. Pour a drop of oil into the pan and fry the mushrooms. When a lot of liquid stands out, drain it. Transfer the mushrooms to a separate bowl.
6. We spread the onion in sunflower oil. When the oil starts to sizzle, add some ground pepper. Fry until golden brown.
7. Spread the mushrooms on top of the onion, salt, cook for 2-3 minutes and only then mix. Cover with a lid and simmer until the mushrooms are half cooked.
8. We cut the meat (boiled turkey) into cubes and send it to the mushrooms with onions.
9. Put a piece of butter in the center of the pan. Cover with a lid and wait for the butter to melt. Mix and fry all the ingredients.
10. Add sour cream and a little grated cheese. We mix. and simmer on low heat for 2 minutes.
11. In small portion molds that can be put in the oven, lay out the mushrooms with meat.
12. Put a small piece of butter on top and sprinkle with cheese. Place the julienne in the oven and bake until the cheese is melted and browned.
13. After the julienne has cooled, you can cover the dish with a lid and serve.