Sometimes you really want to please your relatives with something so refined, rich and fragrant, unusual. Or maybe guests are planned, whom you really want to surprise? In any case, sooner or later everyone comes to mind to cook julienne, because this dish is just perfect - tender chicken with fragrant mushrooms, cream and all this baked under a cheese crust ...
But the most interesting thing is that preparing such a wonderful dish is not at all difficult, you just need to choose the right products and cook them quickly. A very big plus in this dish is the use of chicken fillet, because it cooks very quickly, and there’s nothing to say about mushrooms. So, hostesses and novice cooks, know that you should not be afraid of this dish at all, but quite the opposite - rush to cook it as often as possible, because mushrooms and spices can be changed, creating the most unexpected and sophisticated flavor combinations.
Julienne... The name immediately evokes thoughts of exquisite French dishes, with cream and white wine. But we will tell you a big secret! Julienne, which we are used to eating, actually has little in common with the French "julienne", so the dish can even safely be called the most Russian.
But in France, julienne is not even a dish, it is a certain method, a technology for cutting products. Usually it is a thin, not too long straw. And a variety of dishes are prepared from such straws, including salads and soups. And although in many places the chicken for julienne is cut into precisely this kind of cubes, this does not apply to cheese on top or cream. However, such a dish is still prepared in the capital of delights, it's just called differently. And it is called “cocotte” and it was from France that these little cute baking dishes, called cocottes, came from. Now it is not difficult to purchase such dishes, and in a variety of forms and decorations.
But it is not at all necessary to bake in them. Julienne has become so popular today that many restaurants in Russia even secretly compete in serving it. After all, there are actually a lot of options. You can bake julienne in elegant tartlets, you can wrap it in a pancake, stuff a bun with it, or even make edible potato cocottes. There are a lot of interesting options, you can even use your favorite heat-resistant mug. Or maybe a good old pot, a treasure of the ancient traditions of Russia?
Contrary to popular belief, it is not at all necessary to cook julienne exclusively from mushrooms or exclusively from chicken fillet. One of the main features of the dish is that almost any kind of mushroom goes with it, so you can use seasonal ones with pleasure. Honey mushrooms, chanterelles, porcini ... Some even add the currently popular shiitake tree mushrooms. You can add potatoes for satiety.
But instead of chicken, turkey is often used, because its meat has the best taste and diet. You can also use duck. Red meat, alas, is too heavy for julienne. After all, julienne is a delicate, creamy snack. Therefore, it is better to use poultry meat or, if you do not eat meat, you can use eggplant, it will go great with the dish and significantly reduce its calorie content!
Julienne with mushrooms and chicken in tartlets with cream
Perhaps the most beautiful and convenient way to serve julienne at a party is tartlets. You don’t need to wash a lot of dishes, because they will eat them along with the dish, you don’t even need cutlery - everything is laid out and conveniently eaten with your hands. Another indisputable plus is that tartlets do not fit a lot of stuffing, which means you can make a lot of them and everyone will be happy - both those who just want to try, and those who are ready to eat five or ten such delicacies.
Julienne tartlets are hot appetizers that are usually served for large companies, so it is better to choose more familiar products for them, so classic chicken and champignons will create the best result. Unfortunately, it is difficult to call such a dish economical, but the ratio of taste, appearance and satiety does not make you regret the money spent.
Ingredients:
Fresh champignons - 300 grams;
hard cheese, preferably cheddar or gouda - 80 grams;
cream 15% fat, more can be - 1 cup (can be replaced with sour cream);
salt, black pepper, dried Italian herbs;
fresh garlic - 1-2 cloves, depending on taste;
chicken fillet, you can use red (from drumsticks and thighs) for a brighter taste and delicate texture - 200-300 grams
medium-sized tartlets made of shortcrust or puff pastry (recipe in the appendix "cooking features") - 15 pieces.
How to cook?
Step 1 Using a soft kitchen brush, wash the mushrooms under running warm water to remove the top film and any remaining soil and dirt. Mushrooms tend to absorb toxins from the air and the ground, so cleaning them should be taken as seriously as possible. The fillet also needs to be washed and drained of excess water, peel the onion and garlic and cut off the side parts.
Step 2. While cooking and cutting food, a piece of cheese can be briefly put in the freezer or on the bottom shelf of the refrigerator - then it will become much harder and easier to grate.
Meanwhile, on a cutting board, use a wide, sharp knife to crush the garlic and finely chop it. Then, cut the onion into as thin half rings as possible.
Step 3. Put a large, deep frying pan over high heat and sprinkle it with a couple of tablespoons of vegetable oil. While the dishes are heating, you can start cutting the mushrooms. They need to be cut into thin slices each mushroom and then chopped into strips.
Take a separate board for meat and, in the same way, cut the fillet into not too long and thin sticks. The fillet should always be slightly smaller in volume than the mushrooms, because otherwise the dish may turn out dry and not at all as tasty as you would like it to be.
Step 4. In a hot frying pan, fry the onion and garlic, stirring every few seconds, reduce the heat a little. Onions, when well fried, have a very pleasant, pronounced taste that perfectly complements any dish, especially creamy. Fry the onion for about 10-15 minutes so that it turns golden, slightly fried and smells good.
Step 5. Raise the fire to high again and put the chicken fillet to the onion. Stirring, fry until golden brown, adding a little oil if necessary.
Add mushroom strips to the finished fillet, salt and pepper the dish, add Italian herbs and fry for another 5 minutes.
Step 6. Fill the chicken roast with a glass of cream or sour cream. As soon as the sour cream is heated, the dish will begin to boil. Then, using a spatula, thoroughly mix the contents of the pan, try to touch each zone of the dish so that nothing burns anywhere and everything is evenly stewed in cream. Reduce heat, cover and simmer for 10 minutes.
Step 7. At this time, it will just be possible to grate cheese on a coarse grater and heat the oven to 180 degrees. If necessary, bake tartlets.
Distribute the finished mixture among the tartlets and sprinkle all of them generously with cheese on top, if desired, you can pour finely chopped greens.
Bake the tartlets for 15-20 minutes until the cheese is golden and crispy.
Serve and bon appetit!
Recipe for shortbread and puff pastry tartlets
Do-it-yourself puff pastry tartlets
To prepare puff pastry tartlets, it is enough to purchase yeast puff pastry at any supermarket, roll it thinly and cut out mugs. These mugs need to be placed in cupcake molds or you can make your own shape suitable for you and immediately send them to the oven. These tartlets will bake for about 15 minutes. After that, you can lay out the filling in them and serve. It's that simple!
Do-it-yourself shortcrust pastry tartlets
Shortcrust pastry in circulation, unfortunately, is a little more difficult. Finding good shortbread dough in the store is quite difficult, so we will make it ourselves.
We will need:
200 grams of butter
3 cups wheat flour
1 cup low fat sour cream.
Preparing such tartlets is very simple, and the result is well, just breathtaking! To cook them, you need to send the oil to the freezer for half an hour so that it freezes as much as possible. Then, in the bowl of the combine, you need to grind this oil together with flour with knives into crumbs. If you don’t have a combine or blender, you can finely chop everything with a kitchen knife right on the work surface, the main thing is that small crumbs form.
Then, you need to pour the crumble with sour cream and knead the dough with your hands or with the same combine. The main thing is not to spend too much time on it so that the dough does not mix and lose its properties.
Roll the finished dough into a ball, wrap in a plastic bag, cling film or kitchen towel and refrigerate at least for tea.
After that, you can safely roll out the dough and distribute a thin, even layer of dough over the molds to get beautiful tartlets. Pierce the bottom several times with a fork so that the dough does not bubble and bake at a temperature of 200 degrees for 15 minutes. The tarts are ready!
Julienne with mushrooms and chicken - a delicious recipe with a photo in the oven
And this recipe, perhaps, refers just to the classic method of cooking. We will bake julienne in elegant cocotte makers, both in appearance and in name, and serve them personally to each guest or family member. In fact, even cake molds or, for example, small heat-resistant cups, bowls, bowls can be used for this.
And in this recipe, we decided to give free rein to the imagination a little and cook an unusual julienne - with mushrooms. Why not? Now is the season for fresh, tasty mushrooms, and their miniature size, elastic texture and even a little cute appearance allows you to save time cutting them, while getting a dish with great taste and pleasant appearance.
Ingredients:
Chicken fillet, you can use red - 300 grams;
onion - 1 large onion or 2 medium;
a couple of cloves of fresh garlic;
wheat flour - 1 tablespoon with a slide;
mushrooms, soaked or frozen - 300 grams;
sour cream 20% - 1 cup;
a tablespoon of butter;
vegetable oil for frying;
salt, pepper, other seasonings and spices;
hard cheese, preferably cheddar or gouda - 100 grams.
How to cook?
Step 1. Thoroughly wash all vegetables, mushrooms and poultry meat. Peel the skins from onions and garlic, and if they are freshly picked, soak the mushrooms in water at room temperature for several hours.
Step 2. Cut the onion into thin half rings, crush and chop the garlic. Heat vegetable oil in a large, deep skillet. When the pan is hot, put the onion and garlic on it and, stirring constantly, fry them until golden brown, delicate, almost creamy onion texture and soft, pleasant aroma with a hint of caramel. It will take about 10-15 minutes to roast.
Step 3. While the onion is fried, cut the chicken fillet into thin bars. Lightly season the fillets with salt, herbs and black pepper and leave to marinate. During this time, the onions and garlic will be fried.
A free period of time can be spent on grating the cheese and preparing the sauce. To do this, take another frying pan and fry the flour on a dry surface over medium heat until golden brown. As soon as the flour is fried, throw in a small piece of butter and, stirring vigorously, rub the ingredients into a paste. Now, slowly add the sour cream to the pan and keep stirring vigorously so that no lumps form. Lightly salt the sauce and add spices to it to taste. Remove from fire.
Step 4. When the onion is cooked, add the chicken fillet to it and fry until golden brown so that the juice does not come out of the meat. Then, lay out the mushrooms and stir-fry again, add a little salt and spices.
Step 5. Pour the sauce over the prepared chicken with mushrooms and, stirring thoroughly, cook for several minutes so that the sauce thickens and all the ingredients mix in flavors. Cover with a lid and simmer for 5 minutes on low heat.
Step 6. Arrange the stewed mushrooms with chicken in vases, cocotte makers or bowls and sprinkle them generously with grated cheese. From above, if desired, you can pour greens, put a circle of tomatoes, a thin slice of mushroom or any other appropriate decoration.
Put the bowls in an oven preheated to 180 degrees and bake for about 15 minutes, the main thing is that the cheese is well browned and forms a kind of fragrant “lid”.
Serve hot with a fork or a teaspoon so everyone can enjoy the dish while savoring it slowly. Enjoy your meal!
Julienne with mushrooms and chicken without onions in a pan
There is not always time to cook julienne in an exquisite restaurant style, and not everyone has cocottes, to say the least. And yet I want to cook this unusual dish and, willy-nilly, I have to look for faster recipes, I just wish they were not inferior in quality to the rest ...
It should be said right away that we will not be able to cook a crispy and ruddy cheese crust, under which a juicy and tender dish languishes without an oven. However, this will not spoil the taste at all, and besides, not everyone loves baked cheese, because it is soft and stretchy no worse, and sometimes even much tastier. So, dear cooks, do not hesitate to pick up a frying pan and start cooking a simple homemade masterpiece that your family will definitely appreciate. And who said that everything must be prepared according to some rules?
Ingredients:
Champignons (or any other mushrooms) fresh - 300 grams or frozen - 400 grams;
wheat flour - 1-2 tablespoons without a slide;
chicken fillet, preferably red - 300 grams;
fat sour cream 20-30% - a glass (300-350 grams);
fresh garlic - 2 small cloves;
hard cheese, you can use any - 75-100 grams;
salt, pepper, any spices and seasonings to your taste;
vegetable oil for frying;
a small piece of butter.
How to cook?
Step 1. First, prepare all the ingredients. You need to wash the meat, defrost or just wash the mushrooms thoroughly, peel the onions and garlic, put the cheese in the freezer so that it is easier to grate it later.
Step 2. Crush the garlic with the flat side of a knife and finely chop it. Cut the onion into thin half rings or small cubes. Cut the mushrooms into thin strips, if desired, you can leave larger pieces - this will come out juicier. Cut the chicken into bars and rub with salt and spices, let it soak a little with the flavors of spices.
Step 3. Now, you need to prepare the sauce. In a dry frying pan, fry the flour until golden brown, then add butter and a small part of chopped garlic to it, fry it all to a paste, and then slowly pour in the sour cream, constantly stirring the contents of the pan so that no lumps form. If you want a thicker julienne, like a soufflé, then it is better to add 2 tablespoons of flour. If you want a thinner dish, which, for example, could be deliciously poured over a side dish, use only a spoonful of flour and add a few tablespoons of milk to the flour before pouring in the sour cream.
Cook the sauce, stirring, until thickened, then remove from heat.
Step 4. Heat another frying pan over high heat, fill it with vegetable oil. When it is hot, put the garlic in it and fry it lightly. Then put the chopped chicken fillet and mushrooms and fry the mixture while stirring over high heat so that the ingredients do not give juice and are well fried.
Step 5. Now pour the sauce over the chicken and mushrooms, add all the necessary spices and salt and mix the dish for the last time. Put grated cheese on top, cover the pan with a lid and simmer over very low heat for 10-15 minutes. If you still want to get a golden crust, just put it in the oven for the same 15-20 minutes, preheating it to 200 degrees.
Enjoy your meal!
Features of cooking julienne
Always put the fillet a little less than the mushrooms. Why is that?
It is not clear for what reason there is an opinion that the more meat in a dish, and even more so such as julienne, more, the more delicious this dish is. Unfortunately, I will have to dispel this myth, because in our case it is a complete lie!
Julien is a very delicate dish that should be eaten almost like a dessert. Meat, even poultry, has a lot of fibers, which, alas, make it tough and it often takes much longer to chew dishes from it than other ingredients. In julienne, this will play a cruel joke with us, because the mushrooms and the sauce themselves are very delicate in texture, almost viscous. The meat will stand out too much and completely spoil the whole idea of sophistication - creamy tenderness.
What is the best cheese to use?
In Russia, the culture of cheese began to develop quite recently, moreover, due to the sanctions, the assortment of this product on store shelves has very much decreased. Therefore, recipes rarely use any cheese other than Russian - after all, you can find it in any supermarket and it doesn’t “bite” at all for the price.
You can also use such cheese in julienne, the dish itself is very tasty and the cheese crust will complement it by itself. However, still pay attention to the fact that some cheeses can still be found in any supermarket and their taste is much higher.
For example, cheddar cheese. One way or another, you can find it in almost any supermarket and this cheese does not exceed the norm at all for its price. But it melts very well, forming the very, beloved crust that stretches with the thinnest threads when you eat this dish. In addition, cheddar has a very pronounced "cheesy" taste, which greatly enhances the palatability of the dish, and that's always nice, isn't it?
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Have you tried julienne yet? It's fast, easy and delicious. We recommend doing it, even if you don’t know what a cocotte maker is, in which, according to the rules, this dish is prepared.
Kokotnitsa - small portioned bowls with a handle that look like a smaller copy of a ladle. Now in stores there are any: both metal and ceramic. It all depends on your taste. Julienne is prepared in the same way in both dishes. Many who do not have cocotte makers use improvised means for making julienne. It can be pots or just a baking dish.
The most common products for julienne are, of course, chicken and mushrooms. You can take any chicken, a chicken is a chicken in Africa. But the mushrooms in our recipe are mushrooms, or mushrooms, as they were called before. Mushrooms - late autumn mushrooms. If you were lucky to visit the forest on the last fine days, and you stumbled upon a handsome stump studded with a brood of modest mushrooms, then consider yourself lucky. True, one must be careful, false mushrooms grow in the same way. And what distinguishes them: 1) the color of the cap, in false ones the color of the cap is bright, in real mushrooms - a slightly pronounced ocher color; 2) in real mushrooms, the hat from below has rare plates, while false ones do not have scales on the hat; 3) real mushrooms have a cuff ring on the leg, while false ones do not; 4) real ones have white flesh, false ones have yellow and bitter flesh. Mushroom mushrooms, despite their unpresentable appearance, are delicious mushrooms. Let's make sure of this by preparing mushroom julienne with chicken.
To cook mushroom julienne with chicken, we need:
chicken meat - 500 g mushrooms - 300 g onions - 1 pc. hard cheese - 100 g wheat flour -50 g butter -50 g sour cream - 250 g salt, pepper
How to cook julienne with chicken and mushrooms:
1. Cut the chicken meat into thin slices and fry in vegetable oil until tender. 2. We chop the mushrooms not finely so that the mushroom is felt. Fry with onions in butter. We simmer a little. 3. Prepare the sauce. We fry the flour, first add a piece of melted butter to it, then we drive sour cream into it, stirring so that lumps do not form. 4. Put the chicken and mushrooms in the prepared dishes, salt, pepper, add seasonings if desired and pour the sauce on top. 5. Grate the cheese and sprinkle our dish. 6. We put for baking in a preheated oven. It takes 10-15 minutes for the cheese to get a golden crust. This time is enough to prepare your hot appetizer - julienne. 7. Serve immediately.
Meat and mushrooms in sour cream are nutritious, high-calorie and surprisingly tasty. Enjoy your meal!
Have you tried julienne yet? It's fast, easy and delicious.
7 simple recipes with mushrooms
Kokotnitsa - small portioned bowls with a handle that look like a smaller copy of a ladle. Now in stores there are any: both metal and ceramic. It all depends on your taste. Julienne is prepared in the same way in both dishes. Many who do not have cocotte makers use improvised means for making julienne. It can be pots or just a baking dish.
The most common products for julienne are, of course, chicken and mushrooms. You can take any chicken, a chicken is a chicken in Africa. But the mushrooms in our recipe are mushrooms, or mushrooms, as they were called before. Mushrooms - late autumn mushrooms. If you were lucky to visit the forest on the last fine days, and you stumbled upon a handsome stump studded with a brood of modest mushrooms, then consider yourself lucky. True, one must be careful, false mushrooms grow in the same way. And what distinguishes them: 1) the color of the cap, in false ones the color of the cap is bright, in real mushrooms - a slightly pronounced ocher color; 2) in real mushrooms, the hat from below has rare plates, while false ones do not have scales on the hat; 3) real mushrooms have a cuff ring on the leg, while false ones do not; 4) real ones have white flesh, false ones have yellow and bitter flesh. Mushroom mushrooms, despite their unpresentable appearance, are delicious mushrooms. Let's make sure of this by preparing mushroom julienne with chicken.
To cook mushroom julienne with chicken, we need:
chicken meat - 500 g mushrooms - 300 g onions - 1 pc. hard cheese - 100 g wheat flour -50 g butter -50 g sour cream - 250 g salt, pepper
How to cook julienne with chicken and mushrooms:
1. Cut the chicken meat into thin slices and fry in vegetable oil until tender. 2. We chop the mushrooms not finely so that the mushroom is felt. Fry with onions in butter. We simmer a little. 3. Prepare the sauce. We fry the flour, first add a piece of melted butter to it, then we drive sour cream into it, stirring so that lumps do not form. 4. Put the chicken and mushrooms in the prepared dishes, salt, pepper, add seasonings if desired and pour the sauce on top. 5. Grate the cheese and sprinkle our dish. 6. We put for baking in a preheated oven. It takes 10-15 minutes for the cheese to get a golden crust. This time is enough to prepare your hot appetizer - julienne. 7. Serve immediately.
Meat and mushrooms in sour cream are nutritious, high-calorie and surprisingly tasty. Enjoy your meal!
More recipes
Julienne in a baguette
- Cream (40% or 60%) - 70 ml
- Bulb onion (medium) - 3 pcs
- Vegetable oil - 3 tbsp. l.
- Flour - 2 tbsp.
Recipe: Julienne with mushrooms - In the oven
Cooking "Julienne in a baguette"
Cooking julienne in any way you like. For example: Wash mushrooms, dry, finely chop, fry in vegetable oil until the liquid evaporates. Carefully remove the mushrooms with a slotted spoon from the oil into another bowl. In the oil remaining in the pan, fry over low heat very finely chopped onion until completely transparent. The onion should then dissolve in the sauce, i.e. do not burn and become very soft. Return the mushrooms to the pan, add the finely chopped chicken (or sausages, or ham, or fried bacon - whatever will be in the refrigerator), heat everything together, sprinkle with flour, heat, stirring constantly. Add cream, 1 glass of warm water, salt, spices, mix, simmer all min. 10, stirring occasionally. You should have a lot of thick sauce. Cut the baguette into even pieces, remove the crumb, cutting along the walls with a sharp knife. If the bottom turned out to be full of holes, “repair” with a circle of crumb. Arrange the baguette cups in a lightly oiled mold, lay out the julienne, sprinkle with cheese. Bake in a hot oven (180*C) for 10-15 minutes, at the end switch to the grill to brown the cheese. Cups are obtained for 2-3 "bites" - you can eat like pies, without appliances. It is very good for a buffet table - make it in advance, take it out of the refrigerator at the right time and heat it up in the microwave. Convenient as a lunch to work - hearty and tasty. Yes!!! I dry the crumb, while warm, I crush it with my hands - I get excellent breadcrumbs. The photos show half of the declared products.
Other recipes
Salad "U-Country"
Cranberries fresh or frozen - 100 g; Olive oil - 2 tbsp. l.; Cherry - 250 g; Balsamic vinegar - 2 tbsp. l.; Boiled chicken fillet - 200 g; Crackers - 200 g; Rucola - 100 g; Salt (to taste);
Raisin vodka
Candied fruits (I have orange and lemon) - 100 g; Carnation (buds) - 6 pcs; Brown sugar - 250 g; Allspice (ground; pinch); Orange (grated zest + juice) - 1 pc; Nutmeg (ground) - 1/2 tsp; Cinnamon (sticks) - 2 pcs; Raisins (light - 25;
Salad "Panagyurski"
Sugar; Salt; Smoked breast - 100 g; Carrots - 1 pc; Sweet bell pepper - 1 pc; Cabbage - 200 g; Sour cream - 100 g; Onion - 1 pc;
Lavash and cottage cheese casserole
Sour cream - 0.5 cups; Cheese is hard; Eggs - 4 pcs; Lavash thin; Greens (any); Cottage cheese; Salt pepper; Butter; Kefir - 0.5 stack;
Lenten salad "Forest glade"
Lemon juice (for dressing) - 0.5 tbsp. l.; Green onion (large bunch.) - 1 pc; Carrots (boiled, I didn’t use it because I really don’t like boiled carrots.) - 1 pc; Bulgarian pepper - 1 pc; Mushrooms (pickled, I took a jar of mushrooms.) - 330 g; Cranberry (or bru;
Julienne has become a traditional dish on our tables. The delicate taste of this dish conquered more than one stomach. We suggest you try julienne with mushrooms. So let's take the following ingredients:
- chicken - 300 gr
- frozen mushrooms - 200 gr
- onion - 1 pc.
- flour - 2 tablespoons
- cream - 300 ml
- hard cheese - 100 gr
- vegetable oil - for frying
- salt - to taste
Let's start with the chicken. It is preferable to use the breast, which must be boiled in salted water. When the water boils, boil the breast for about half an hour.
boil chicken breast
When the chicken has cooled, let's cut it. As a result, you should get small portioned chicken pieces.
chicken cut into small pieces
The next “operation” is chopping onions.
chop the onion
Frozen mushrooms, which are the main component of julienne, simply defrost and leave them whole.
frozen mushrooms need to be thawed first
Start frying the chopped onion in oil. After five minutes, add mushrooms to the onion. Continue frying for eight minutes.
fry onions with mushrooms
Now add the chicken pieces and simmer all the ingredients for another seven minutes.
add chicken and fry
In a dry frying pan, lightly fry two tablespoons of flour.
Sprinkle 2 tablespoons of flour into the pan
Add the cream to the flour, bring the mixture to a boil.
add cream
Now add the fried onions, mushrooms and chicken pieces to the mixture. Mix and simmer a little.
combine fried mushrooms with meat and cream
Transfer the mixture to julienne molds.
put in julienne mold
Grate hard cheese (grater with large cells). Sprinkle the mixture with cheese and put the molds in the oven for half an hour.
three cheese on top
Julienne with mushrooms and chicken is ready. Enjoy your meal!
crook with mushrooms ready
Julienne with mushrooms recipe with ham
Video recipe. Ingredients (amount to taste):
- onion
- garlic
- olive oil
- champignons
- carbonate
- sour cream
- cheese (Parmesan)
- greens (parsley, dill)
Julienne is a gourmet appetizer that came to us from France. Today it is impossible to imagine any banquet menu without this dish. In addition, housewives are increasingly preparing julienne for family holidays and romantic dinners. Traditionally, this appetizer is prepared with mushrooms and cheese. So, if we talk about fruiting bodies, here many culinary specialists prefer to use forest mushrooms to prepare a delicious French appetizer.
But is it possible to cook julienne from mushrooms? Of course, and I must say that in the list of "candidates" for the role of the main ingredient, mushrooms go along with porcini mushrooms and champignons. These fruiting bodies are not only tasty and fragrant, but also healthy. So, julienne with mushrooms can rightfully take a leadership position in the culinary menu of many Russian families.
Often, julienne is prepared from fresh mushrooms, so you need to pay attention to their cleaning and heat treatment. First you need to remove with a knife all heavy dirt, if any. Then take a deep container, pour water, salt (1.5 tablespoons of salt per 1 liter of water) and put honey mushrooms. Leave them to soak for about 1 hour. Thanks to the saline solution, the mushrooms will be well cleaned of the remaining dirt, as well as of worms that simply float to the surface. Then mushrooms must be put in a colander and rinsed with cool water. The next step in proper preparation for the future dish will be boiling. Mushrooms need to be boiled in water for about 15 minutes, and then drain the liquid. Now that the processing rules have been completed, you can proceed to the recipes for julienne made from mushrooms.
Classic mushroom julienne recipe with cream
Most often, the classic mushroom julienne is cooked with cream or sour cream. However, some housewives replace the last 2 ingredients with milk, kefir and even natural yogurt.
- Fresh mushrooms - 300 g;
- Onion - 1 large piece;
- Cream (fatty) - 120 ml;
- Cheese (hard varieties) - 180 g;
- Flour - 2 tsp;
- Butter - 50 g;
- Salt and a mixture of ground peppers.
Cooking a classic julienne from mushrooms is not difficult - a recipe with a photo will help you make sure of this.
Fresh mushrooms are processed in the manner mentioned above, cut and put in a pan with butter. Salt, pepper to taste and fry for about 5 minutes.
Cut the onion into small cubes and send to the mushrooms to fry.
After 3-5 minutes, add flour, mix and pour in the cream.
Stir again, bring to a boil and turn off the stove.
We distribute the contents of the pan among the cocottes, sprinkle with grated cheese on top and send to the oven, heated to 180 ° C.
We bake julienne until a characteristic golden crust is formed.
Mushroom julienne recipe with chicken meat
The chicken mushroom julienne recipe also belongs to the “classic” category. However, the addition of poultry meat makes the dish more rich and aromatic.
- Boiled mushrooms - 500 g;
- Chicken fillet - 350 g;
- Cream or sour cream - 270 g;
- Onions - 2 heads;
- Butter - 60-70 g;
- Flour - 2 tbsp. l.;
- Hard cheese - 200 g;
- Salt, pepper - to taste.
Cut the mushrooms into cubes, and boil the fillet until tender in water, adding bay leaf, salt to taste and black pepper grains.
Chop the onion and fry it in butter until half cooked, add the mushrooms and continue to fry over medium heat for 5-7 minutes.
Cut the meat into pieces and send to the pan to the mushrooms, fry until tender.
Dilute the flour in the cream, salt and pepper to taste and add to the pan. If you take sour cream, then add a few more tbsp. l. broth in which the chicken was cooked.
Stir everything, bring to a boil and turn off the stove.
Transfer the mass to cocotte makers, grate cheese on top and send to cook in the oven. Bake julienne until golden brown at 170-180°C.
Homemade mushroom julienne in a frying pan
As you can see, for julienne, the presence of cocotte makers is important - small portioned pans. However, many housewives have learned to adapt to the circumstances and cook this dish without the use of special tools. The ingenuity of our women is a vivid proof of the well-known expression "need for inventions is cunning." We offer a homemade version of honey mushroom julienne, cooked in a pan.
- Boiled mushrooms - 400 g;
- Chicken legs - 2 pcs.;
- Onion - 1 large head;
- Sour cream - 270 g;
- Broth - 70-100 ml;
- Butter - 5 tbsp. l.;
- Flour - 2 tbsp. l.;
- Hard cheese - 180 g;
- Spices (to taste) - salt, pepper.
Boil the legs until cooked and leave 100 ml of broth.
Separate the meat from the bone and cut into cubes.
Finely chop the onion with mushrooms and fry in a pan, adding 2 tbsp. l. butter.
Add meat and continue to fry for 5-7 minutes.
During this time, fry the flour in a separate pan until golden brown, and then add the rest of the butter, sour cream and broth.
Season with spices, stir and bring to a boil. Pour the sauce to the main mass, grate cheese on top, close the lid and simmer over low heat for 10-15 minutes.
Julienne from boiled or frozen mushrooms in a slow cooker
To prepare julienne from mushrooms, also use a slow cooker, in which all the useful and nutritious properties of the dish will be preserved.
- Honey mushrooms (boiled or frozen) - 350 g;
- Chicken breast - 400 g;
- Onions - 2 medium heads;
- Hard cheese - 180-200 g;
- Butter - 60 g;
- Cream - 200 ml;
- Flour - 3 tsp (with a slide);
- Spices - salt, ground black pepper.
Fruit bodies and chicken meat cut into pieces. I must say that julienne can be prepared from frozen mushrooms, pickled and even salted. To do this, they must be thawed or soaked in water for 1.5 hours, if the mushrooms are pickled or salted, and then proceed to the recipe.
We clean the onion and also chop it into small cubes.
Set the “Baking” function on the multicooker, add oil to the bowl and put the onion.
Fry it until transparent, add ½ flour and mix.
Send mushrooms to the bowl of the appliance, salt a little and pepper, fry for 15 minutes.
Add meat, close the slow cooker and cook the mass for 20 minutes.
During this time, in the cream, mix the rest of the flour and ½ of the grated cheese.
Open the lid and pour in the resulting sauce, sprinkle with the remaining cheese and close the lid.
We cook the dish until a light golden crust is obtained.
How to cook julienne from mushrooms, chicken and eggs
You can dilute the classic version of mushroom julienne with chicken with other products that you have in the refrigerator. So, for example, some housewives prefer to combine traditional ingredients with boiled chicken eggs.
- Honey mushrooms (can be frozen) - 400 g;
- Chicken (fillet) - 400 g;
- Broth - 100 ml;
- Boiled chicken eggs - 2 pcs.;
- Mayonnaise - 100 g;
- Garlic - 1 clove;
- Flour - 2 tbsp. l.;
- Butter - 5 tbsp. l.;
- Hard cheese - 150 g;
- Salt pepper.
How to cook julienne from mushrooms, chicken and eggs?
Boil mushrooms in salted water, strain through a colander and cut into cubes.
Boil the meat, leaving 100 ml of broth, and cut into small pieces.
In a dry frying pan, fry the flour until golden brown, then add the butter and cream, stir well. Without bringing to a boil, pour the sauce into a separate container.
Put the mushrooms in a pan and fry until the liquid evaporates, add the meat, chopped garlic and continue to fry until the last component begins to acquire a golden crust.
Salt, pepper, mix and pour the resulting sauce.
Stir and distribute the julienne in portioned pans.
Grate a layer of boiled eggs and hard cheese on top.
Put in the oven to bake until golden brown at 180°C.
How to make mushroom julienne from mushrooms with crab sticks
You can deviate from the classic recipe and cook mushroom julienne from mushrooms with crab sticks. This will give the dish a special piquancy and delicate aroma.
- Honey mushrooms (pickled) - 250 g;
- Crab sticks - 250 g;
- Butter - 3 tbsp. l.;
- Onion - 1 head;
- Sour cream - 5-7 tbsp. l.;
- Hard cheese - 70 g;
- Fresh greens - optional.
- Salt, favorite spices.
How can you make honey mushroom julienne based on this list of products?
Soak mushrooms in water and cut into cubes.
Also finely chop the crab sticks and onion.
Fry all 3 ingredients in a pan with 1 tbsp. l. butter, salt and season with spices to taste.
Grease the cocotte makers with the remaining oil and lay out the fried mixture.
Spread sour cream on top, sprinkle with grated cheese and send to the oven for 10 minutes, setting the temperature to 190 ° C. When serving, sprinkle with finely chopped parsley and dill.
