Chicken hearts with mushrooms in multivarka - how to cook chicken hearts with mushrooms, a step by step recipe photos

Nutritionists recommend at least once a week included in the menu dishes of offal, and chicken hearts - one of the available options and very winning. They have a lot of protein, vitamins, trace elements, they quickly prepared and perfectly combined with various spices and additives. Therefore, today, we will prepare a delicious chicken hearts with mushrooms in multivarka under the walnut-cheese sauce. Detailed preparation accompany steps taken photos to the recipe.

We are at the first stage will need onions, carrots and something of white roots, for example, root celery.

I Heart cut the aorta (or whatever it is these vessels are called?), Cut each in half lengthwise, obsushivayut napkin and spread in hot oil (a little bit, just one tablespoon) in multivarku the hot mode. Similarly, you can cook this dish in a cauldron or pan tolstodonnoy but multi it somehow neater work.

While hearts are fried (better to close the lid - the process will go faster), will cut fine julienne carrots and celery. Onion - small cubes.

We mushrooms, first unscrew the legs, cut them into slices. Hat is first cut in half, and then shinkuem plastics.

After 10 minutes, when hearts are already "grabbed", lay in a bowl Multivarki shredded vegetables, stir, close the lid and continue to cook another 10 minutes.

Vegetables survived until half (bow - transparent, carrots and celery - aldente), came the mushrooms.

Mushrooms spread on the vegetables, cover with a lid and give them warm up, let the juice. If we raw send them directly into fat, they immediately release the juice and will stick to the bottom. But if you give them a little "grab" a couple, then you can be relaxed all the stir and continue to roast.

Total hearts, roots and mushrooms, we roasted for half an hour. Now, it is necessary to rearrange them on the Quenching mode (or on medium heat) minutes to 10. But we will deal preparation to the sauce.

Sauce we make sour cream and melted cheese for spreading (such as "President," "Viola", "Amber" or "Ochakovo"). It will serve as a cheese emulsifier, give the sauce the required thickness and silkiness. Walnuts and hops-suneli give, in general, it is "raseyskoy" set of products easy Caucasian hue.

about half a cup of walnuts istolchem ​​in a mortar or chop with a knife. Do not try smaller - nuts must be felt.

The crushed nuts Pour approximately a teaspoon hops-suneli. Seasonings can take more or less - of their own taste. Perfectly valid a choice of spicy herbs, such as olive, or a mixture of different basil, thyme or rosemary - all according to your taste! The main thing is we have not put any basic products, or in any sousnuyu harvesting grains of salt - this is important!

to spread the mortar 2-3 tablespoons of the cheese, stir.

Meanwhile, hearts and mushrooms are almost ready, it's time to enter the sauce ingredients.

We spread out a mortar nuts and cheese, add the sour cream. Even if the cream will be very low-fat, even if we do buhnem whole jar sauce will still be uniform, without delamination, and thick enough - it works cheese emulsifier.

All the mix and only now trying to salt - it is possible that the salinity of cheese would be enough. If not, add some salt and add a little freshly ground pepper blend. Cover with lid and give the cook for 5-7 minutes.

Chicken hearts with mushrooms, a nut-cheese sauce ready. The final touch - a little fresh cream or dill.

The dish turned out very hearty, so pick up an easy side dish: crumbly buckwheat, radish salad with yoghurt, fresh green onions.