Chicken with mushrooms and bamboo with aromatic tomato sauce

Ingredients
400 g chicken breasts
150 g fresh mushrooms
80 g of bamboo jar
250 ml tomato sauce
1 tbsp mustard Coarse (corn)
2 cloves garlic
2 pinches basil
pepper, cumin, vegeta
Chicken with mushrooms and bamboo with aromatic tomato sauce
Photo added on
Photo author
petqanabel
Method
Bamboo is boiled for about 10 minutes, during which time the meat and saute the mushrooms, put tomato sauce, mustard, garlic, chopped and spices. And then put the bamboo and let it simmer for about 5 minutes, then put in a baking dish and bake to thicken the sauce, or you can simmer to thicken without it bake in the oven.
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Difficulty
Easy
Tested
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Author
petqanabel
02 May 2014

Comments

what Djinovsko mustard?

any mustard also says it is like a grain of horseradish if I am not mistaken, but the mustard which is standard and there is one that is as grains somewhere telling her coarse mustard, will shoot the pot and get it

Do not Dijon mustard?

Ina, Dijon and I know it, even had the good fortune to be in Dijon months ago and buy directly from there :) But I have not heard Djinovsko will wait picture.

emp dzhonoska says means the shops here by saying Djinovsko all know it

Petya, mustard is made from mustard seeds. If finely milled powder, mustard is smooth, and if left milled to a bulk - is then grained mustard. Beans in mustard have mustard, horseradish no finger in all the work. Tsnimkata which you put to other recipe simply shows very coarse mustard commonly called Rotisyor (Rotisseur) and because the withstand higher temperatures without burn, is used to Marinade meats for example, which are then baked. Rotisyor does not mean that is Dijon (not saying nor dzhonovska nor Djinovsko, and the name comes from the French grain Dijon, Dijon).

There are interesting articles about the mustard. Here are two of the many http://www.menumag.bg/za-hranata/produkti/gorchicata, http://m.gotvach.bg/n7-29382-Горчица. At home in recent times have at least 4-5 kinds of mustard (Dijon, Bavarian, coarse, spicy), everyone likes a different kind. The stores sell many different types and often buy new to try them out. Last took Düsseldorf. Is under any names (depending on the country, region, city, spices, etc.) But I had not heard of dzhonoska or Djinovsko. I guess they had in mind common Dijon but a salesman did not hear her well and was renamed :).