Stuffed Buns with Mushroom-Chicken Cream

1. 1 Burger bunspack 4 pcs ≈ $2.00 1.5 pcs
2. 2 Button mushrooms≈ $7.50 per kg 65 g
3. 3 Chicken breast filletpack 800 g ≈ $7.23 70 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Wheat flour 15 g
6. 6 Sour cream 15%pack 300 g ≈ $1.60 50 g
7. 7 Hard cheesepack 200 g ≈ $2.70 17 g
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g
10. 10 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 400°F (200°C). Trim tops off buns and scoop out the soft center to make little cups.

2. Cut chicken³ breast into small cubes, sear in oil for 6–7 minutes until white with no pink.

3. Add sliced onion⁴ and mushrooms, cook for 7 minutes until all moisture evaporates.

4. Season with salt, pepper, sprinkle with flour, and stir-fry for 1 minute.

5. Pour in sour⁶ cream and 50 ml water, simmer for 3–4 minutes until thickened.

6. Spoon filling into the buns, top with grated cheese.

7. Bake at 400°F (200°C) for 10 minutes until the cheese is golden.