Mushroom Julienne in a Multicooker
Description
Cook mushroom julienne in a multicooker like this. Boil the chicken. Finely chop the mushrooms, onion, and boiled chicken. Make béchamel sauce. Sauté the mushrooms with the onion in the multicooker, add the chicken, and season with salt. Then pour over the sauce, sprinkle with grated cheese, and bake on the Baking setting for 10–15 minutes. Cut the finished dish into portions, garnish to taste, and serve. Serve with herbs and sauce.
Instructions
- 1
Step 1
Let's start by making béchamel sauce. Melt a piece of butter in the multicooker bowl.
- 2
Step 2
Add a spoonful of flour and cook, stirring constantly, until lightly browned.
- 3
Step 3
Add the milk, continuing to stir, and when the sauce has thickened slightly, add a pinch of ground nutmeg. Keep stirring until the sauce reaches your desired consistency.
- 4
Step 4
Then pour it into a separate dish and rinse the multicooker bowl with water.
- 5
Step 5
Finely chop the mushrooms.
- 6
Step 6
Chop the onion.
- 7
Step 7
Set the multicooker to the sauté mode and fry the mushrooms in vegetable oil for 5 minutes. Then add the onion and fry for another 3 minutes.
- 8
Step 8
Then add the boiled, finely chopped chicken fillet. Season lightly and, stirring, fry for another 3–5 minutes.
- 9
Step 9
Then level the contents of the slow cooker and pour béchamel sauce over them.
- 10
Step 10
Generously sprinkle with grated cheese and bake on the baking setting for 10–15 minutes. Cut the finished dish into portions, garnish to taste, and serve.