Treat yourself, your loved ones and relatives with delicious and satisfying julienne in pita bread. Such an original appetizer is perfect for breakfast. She will give strength and vigor for the whole day, from morning to lunch.
Recipe content:
- Features of cooking julienne in pita bread
- Ingredients
- Step by step cooking
- Video recipe
Dishes that are prepared from thin lavash have long been included in the diet of the daily and holiday menu, which is not surprising. After all, recipes with pita bread are always simple and quick, besides, you can wrap absolutely any products in it.
If previously lavash was perceived only as an attribute of a picnic and was an addition to barbecue, now many recipes have already been invented with it. As a rule, these are mainly rolls with different fillings - sausage, cheese, lightly salted or smoked salmon, etc. Lavash with mushrooms, to which today's recipe is dedicated, is also no less simple, original and tasty.
Features of cooking julienne in pita bread
To make julienne with mushrooms tastier, you can add vegetables to it, for example: tomato or pepper. Greens (dill, parsley) will not spoil the taste of the dish, so you can safely add it to the appetizer. Usually mushroom julienne is not seasoned with any spices. But if you choose the right seasonings, then you can perfectly complement the dish with them. Rosemary, celery, Italian herbs, sage, basil - these herbs will not only not spoil the appetizer, but will also perfectly enhance the taste of julienne.
One of the important nuances of making julienne is the correct cutting of the ingredients. All products are cut into thin strips, or vegetables - into rings, and mushrooms - into cubes. An important secret of the tenderness of Julienne is a creamy or sour cream sauce, which is poured into ingredients in a frying pan or already in pita bread. Also, any julienne is sprinkled with cheese, which is better to use those varieties that melt well. To make the cheese easier to grate, you can first freeze it slightly.
- Caloric content per 100 g - 300 kcal.
- Servings - 2
- Cooking time - 1 hour
Ingredients:
- Lavash - 4 pcs. round shape
- Champignons - 1 kg
- Onions - 1 pc.
- Cheese - 200 g
- Sour cream - 3-4 tablespoons
- Refined vegetable oil - for frying
- Salt to taste
- Ground black pepper - to taste
Cooking julienne in pita bread
1. Wash the champignons, dry and chop into strips. If you wish, you can pre-clean their caps. However, this is not necessary at all, it will be enough to wash them well.
2. Heat a frying pan with vegetable oil and send the mushrooms to fry. They will give off a lot of fluids during frying. It can be collected in a glass, and then poured back when you stew the mushrooms.
3. Peel onions, wash, cut into cubes and send to fry with mushrooms. Season the mushrooms with salt and black pepper and fry until almost cooked.
4. Grate the cheese or cut into small cubes.
5. After send the cheese to the mushrooms, also pour in the sour cream, and the mushroom juice, which was collected during frying the mushrooms. Mix all the products, cover the pan with a lid and leave on the stove until the cheese is completely melted.
6. Spread the lavash on the table and put the mushroom filling on one edge.
7. Wrap the lavash in an envelope, wrap with cling film and leave to soak for 1 hour. If the appetizer is served immediately, then the pita will be dry, from which it can unfold and not keep the given shape. Before serving, remove the film from the pita bread, cut it into pieces and serve the table. If desired, you can heat the julienne a little in the microwave.
See also a video recipe on how to make a mushroom roll from pita bread.
[media =
