- 500g chopped mushrooms
- 500g chicken meat – breast or thigh is fine
- 4 finely chopped shallots
- 45g butter
- 500ml milk
- 60g plain flour
- 200g Black Bomber Cheddar
- 1tsp nutmeg
- Salt and pepper
How to make it
This Cocotte Julienne is a traditional Russian dish which is very rich and creamy. Traditionally, this dish is served as an appetiser so you can make smaller portions in ramekins and serve it as a starter. If you love mushrooms and strong cheddar, this dish is perfect for you.
- Melt the butter in a deep pan and add the finely chop shallots
- Add the finely sliced chicken
- Cut the mushrooms in pieces and add to the pan. Cook until the juices have cooked away completely. Season to taste
- Make a béchamel sauce – start with 50g of butter and spoon in the flour, mixing well. Once you have the roux start adding milk, whisking as you do to make it smooth
- Add the nutmeg
- Set your grill to medium
- Add the béchamel to the mushrooms and onions and mix
- Place in the baking dish (or ramekins, if preferred)
- Sprinkle over the Black Bomber Cheddar
- Place the baking dish under the grill for 10-15 minutes
- If serving Cocotte Julienne for a main course, it works well with steamed kale and sough dough bread
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