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+ servings

Chicken and Portobello Mushrooms Julienne

Course Appetizer, Main Dish
Cuisine Eastern European, European
Keyword casserole, cheese, chicken, lycooking, lyukum cooking lab, mushroom, recipe, sauce
Servings 13 6oz portions
Calories 359kcal

Ingredients

main ingredients

  • 1 chicken roasted or rotisserie (~2.5 lb, 13 x 3oz, 1 portion is 160-170k)
  • 6 Portobello mushrooms
  • 3 Bell sweet peppers
  • 2 onion

for mornay

  • 3 tbsp butter
  • 3 tbsp wheat flour all-purpose
  • 3 1/4 cups milk
  • 2 bay leaf
  • 2 cloves
  • 1/2 onion charred
  • 1/4 tsp nutmeg freshly ground
  • 1/2 tsp black pepper corns freshly ground
  • 1 1/2 tsp kosher salt adjust to taste
  • 3 oz Parmesan cheese grated

for toppings

  • 12 tsp ramps compound butter
  • 24 oz Parmesan cheese grated

Instructions

for main ingredients

  • Prep mushrooms. Gently twist off or cut off the stem of each mushroom. Hold mushroom cap in one hand, use a spoon to scrape out the gills and discard.
  • Slice mushroom caps.
  • Remove stems, seeds and veins of Bell peppers and slice them.
  • Slice onions.
  • Place a frying pan on high heat, add 1 tbsp oil, and stir fry mushrooms. Season them while cooking. Place them in a large bowl.
  • Repeat with peppers. Add cooked peppers to mushrooms.
  • Repeat with onions. Add them to the bowl.
  • Prepare the whole cooked chicken. Remove skin, fat, cartilage, and bones. Shred its meat to ling strips of the same size as cooked vegetables and add them to the bowl.
  • Mix chicken and vegetables to equally distribute all ingredients. Cover and refrigerate.

for mornay

  • Make bechamel. Prepare all ingredients.
  • Char onion.
  • Place a sauce pan on medium heat and melt butter.
  • Add flour, mix, and cook stirring for a few minutes until it smells like cookies.
  • Take the sauce pan off heat and whisk in 1 cup of milk. Return to the heat, cook until milk is thicken.
  • Add the rest of the milk, charred onion, clove, bay leaf, black pepper, nutmeg, salt, and bring it to simmer. Cook for about 30 minutes, stirring. Strain hot beshamel, mix with grated cheese until melted, and adjust seasoning to your taste. Keep refrigerated in closed container until ready to use.

for serving

  • Preheat oven 400F. Prepare 12+1 (control portion) 6oz ramekins. Mix chicken and vegetables with mornay sauce and portion equally divided between the ramekins. Top with 1 tsp of ramps butter.
  • Top each ramekin with 2 oz of grated parmesan.
  • For room temperature ramekins, cook in the oven for 3 minutes + 2 minutes under the broil. For refrigerated ramekins, add 3 minutes of cooking or use kitchen thermometer to check the temperature.

Nutrition

Calories: 359kcal | Carbohydrates: 13g | Protein: 27g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 60mg | Sodium: 927mg | Potassium: 405mg | Fiber: 2g | Sugar: 6g