Chicken Baskets With Mushrooms
20 ounces boneless chicken
11 ounces fresh mushrooms
2 large onions
1 egg
2 cloves garlic
3 ounces bread crumbs
4 tablespoons sour cream
2 ounces butter
Salt
Rinse the chicken and process in a food processor (or twice in a meat
grinder). Finely grate half an onion and add to ground chicken. Season with
salt and mix to combine. Finely chop the remaining onions and the mushrooms
(separately). Fry onions in oil until golden. Add mushrooms and fry until
done. Finely chop the garlic, add to the mushrooms and onions and cook for a
couple more minutes. Add 2 tablespoons sour cream, season with salt and
pepper and cook for 2 more minutes. Liberally butter muffin cups and
sprinkle with bread crumbs. Form the chicken mixture (preferably with wet
hands) into 1-1/2-inch balls. Put one of the balls into the bottom of each
muffin cups. With wet hands, flatten it and spread in the bottom of the cup
and 3/4 inch up sides. Mound the mushroom mixture into the center of each
cup, leaving some room between the filling and rims of the basket. Sprinkle
1/2 tablespoon bread crumbs over each mushroom mound. Beat the egg with
remaining sour cream, season lightly with salt and drizzle each basket with
this mixture, starting from the top, taking care not to let the egg mixture
run over the meat rims. Bake for 10 minutes at 400 degrees. Remove from the
oven, top each basket with a teaspoon of butter and bake for 5 more minutes.
20 ounces boneless chicken
11 ounces fresh mushrooms
2 large onions
1 egg
2 cloves garlic
3 ounces bread crumbs
4 tablespoons sour cream
2 ounces butter
Salt
Rinse the chicken and process in a food processor (or twice in a meat
grinder). Finely grate half an onion and add to ground chicken. Season with
salt and mix to combine. Finely chop the remaining onions and the mushrooms
(separately). Fry onions in oil until golden. Add mushrooms and fry until
done. Finely chop the garlic, add to the mushrooms and onions and cook for a
couple more minutes. Add 2 tablespoons sour cream, season with salt and
pepper and cook for 2 more minutes. Liberally butter muffin cups and
sprinkle with bread crumbs. Form the chicken mixture (preferably with wet
hands) into 1-1/2-inch balls. Put one of the balls into the bottom of each
muffin cups. With wet hands, flatten it and spread in the bottom of the cup
and 3/4 inch up sides. Mound the mushroom mixture into the center of each
cup, leaving some room between the filling and rims of the basket. Sprinkle
1/2 tablespoon bread crumbs over each mushroom mound. Beat the egg with
remaining sour cream, season lightly with salt and drizzle each basket with
this mixture, starting from the top, taking care not to let the egg mixture
run over the meat rims. Bake for 10 minutes at 400 degrees. Remove from the
oven, top each basket with a teaspoon of butter and bake for 5 more minutes.
