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19.09.2019

Each dish can be made special, even if it does not contain any amazing and exotic ingredients. Julienne with mushrooms belongs to such dishes, it is prepared quite easily, you need few ingredients for cooking, and the dish is made very quickly.

In this article, we will tell you how to cook a surprisingly simple, but at the same time delicious dish called “Mushroom Julienne”.

Often there are situations when unexpected guests arrive. They need something to feed, and you don’t have time to cook for a long time. You can, of course, go to the nearest store. Buy a kilo of dumplings and cook them.

All guests will be full, but hardly satisfied. It would be unpleasant for me to come to a person and eat dumplings, which I take out of the refrigerator every day. But, on the other hand, I would not come to visit without warning .... But, now is not about that.

So, your task is to quickly and tasty feed the newly arrived guests, or cook a dish for your husband, who came home earlier. Therefore, you must quickly prepare something. This is where a surprisingly simple and tasty dish will help you - julienne with mushrooms.

julienne recipe

Mushrooms - 200 grams
Onion - 1 medium piece
Sour cream - 4 tablespoons
Cheese - 100 grams

Now about the choice of products. It is best to use mushrooms - champignons, as they are easily processed, and there is no risk of poisoning them. As a last resort, if you don’t have champignons, you can replace them with oyster mushrooms, or even better, edible mushrooms picked in the forest with your own hands. Be sure to choose a fresh mushroom, otherwise the dish may deteriorate.

Onions should be medium sized. If it is bitter, which cannot be ruled out, then put it in water for ten minutes in cold water. If the taste of bitterness still remains, then put it again, but only in new cold water. Onions should be medium sized. By the way, you can use red onion, it is rarely bitter at all, it is even called "sweet onion".

Choose sour cream according to your taste, the main thing, again, is that it be fresh.

But with the choice of cheese, you should also be careful. Pay attention not only to your own preferences, but also to the fact that it does not have a bitter taste. It should be firm, a little salty, but you can completely customize the cheese to your liking.

When all the products are selected, and you probably managed to notice that they need a little, you can start cooking the dish. Of course, we kept silent about banal things, such as salt, pepper, and other spices, but you use all this only according to your desire and preference.

Cooking julienne with mushrooms

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First of all, you need to wash and clean the mushrooms, if necessary, and cut them. You can cut in several ways - you can cut into slices by cutting the mushroom into several parts, or cut into small plates.
Peel the onion and cut it into small cubes. Next, put a frying pan on the stove, add a little sunflower oil to it, and heat it up. After the pan is hot, fry the onion for a few minutes until it turns golden.
Mix mushrooms and sour cream in a bowl, and add onions. All this should be pepper and salt to your liking.
The resulting mixture of sour cream, onions and mushrooms should be put in a baking dish. They are called cocottes, but if there are none, then you can use any form that can be put in the oven.
Grate the cheese, and sprinkle the dish on top.
Put the resulting dish in the oven, and turn it on, while setting the temperature at 160-170 degrees.
Julienne with mushrooms takes 30 minutes to cook, periodically check if your dish is ready.

Julienne dish with mushrooms is an invention of French culinary specialists, which is served in almost every restaurant in France. Mushroom julienne is a kind of visiting card of this people, and the skill with which the French cook it is simply an unimaginable masterpiece of cooking. By the way, mushroom julienne, the recipe of which has a huge number of options, can differ significantly in taste, not only because of the different ingredients, but also because of the cooking method.

To appreciate the taste of a dish, you can make it at home, adhering to the main key points in the recipe, and it will be far from worse than restaurant chefs do. Almost all mushrooms that you can get are suitable for manufacturing, and since there are a great many recipes, it is easier for a novice hostess to try to make classic delicacies. What is very valuable: you can prepare the main ingredients in advance and put them in the freezer: julienne from frozen mushrooms is not inferior in taste to fresh products

If the dish will be prepared only for family members, you can try julienne with mushrooms, a recipe in a pan, a little easier to do than in a portioned version for guests. In the case when guests are expected to surprise them and pamper them with delicious, it is best to make julienne with mushrooms, a recipe in the oven , which implies portioning of the dish for each of those present.

Champignon julienne classic recipe - a popular option

Champignon julienne, the classic recipe of which involves a set of ingredients of a standard sample for this dish. By the way, julienne in cooking has another technology - this is the technique of cutting foods and vegetables into strips. When preparing mushroom julienne from champignons, this slicing technique is the most effective, as well as for all other types of mushrooms. Julienne with mushrooms, the classic recipe of which is the most popular, is prepared from the following ingredients:

I-2"> Oyster mushroom julienne recipe - delicate taste

Many admirers of French cuisine have slightly modified the taste of the dish due to the use of oyster mushrooms as the main ingredient in it instead of ordinary champignons. Oyster mushroom julienne, the recipe of which is practically no different from the classic version, however, the taste is slightly different - it is more delicate. To make julienne with oyster mushrooms you will need:

You can cook julienne from forest mushrooms grown on your own, or bought in supermarkets, in principle, any variety will do. You can even make julienne from dried or frozen mushrooms, however, they will have to be prepared separately, but that's another question. Sometimes, in order to improve the taste of this dish, they prepare a special sauce for julienne with mushrooms, but even without it, the dish is very beautiful and unforgettably tasty.

Oyster mushrooms are washed and separated so that the caps are separated from the legs. Initially, you need to start frying finely chopped onions, and only after the signs of frying appear, oyster mushrooms are added. You need to fry for 5 to 8 minutes, making sure not to spoil the tenderness of the product. At this stage, they prepare julienne with mushrooms in a pan: add sour cream and continue to simmer until the mass begins to thicken. At this point, it is necessary to add flour and, stirring, stew for three minutes. The mixture is poured into molds, by the way, you can use ordinary ceramic pots - it turns out tasty and environmentally friendly, sprinkle with grated cheese and bake julienne with mushrooms in the oven. Actually, this is the usual recipe for julienne with mushrooms and cheese, but not with champignons familiar to the French, but oyster mushrooms.

Porcini julienne - incomparable taste

White mushroom is one of the best products in terms of quality and taste, and its use as an ingredient already half ensures the incomparable taste of dishes. Champignon julienne in a pan is inferior in taste to porcini mushroom, or rather, they are not so rich in taste and this is the main difference in the recipe. Porcini julienne, the recipe of which is used by domestic chefs in restaurants, is actually not much different from a classic dish. Foreign firms less and less use wild nature gifts, in order to avoid unforeseen situations, preferring artificially grown mushrooms (champignons and others), and although they are completely safe, the dish does not have such a bright taste as porcini mushroom julienne. Many housewives make stocks for the winter, so that even during this period there is an opportunity to cook julienne from frozen white mushrooms, which are absolutely not inferior in taste to fresh ingredients. To make julienne with mushrooms, the recipe can be taken from the classic version:

Basically, gourmets say that champignon julienne is still inferior in taste to a dish where porcini mushroom is used as the main ingredient. It would seem that the recipe and technique are practically the same, except that the composition of the ingredients sometimes changes, but the taste of mushrooms is different.

Mushrooms are washed, cleaned and partially boiled until tender. Then they are cut as thin as possible and, having added a little vegetable oil, they are lightly sautéed, but not fried, and then they get rid of excess fat and moisture using a colander or a metal strainer.

To make julienne sauce, you need to melt the butter in a pan, quickly add all the flour into it and beat until the lumps disappear. At the same time, spices, salt, cream are added and beat until the bechamel begins to thicken.

Dividing the mushrooms equally into portions and filling them with sauce, sprinkle with grated hard cheese on top. Next, they cook julienne with mushrooms on a baking sheet in the oven, preheated well, in time it will take no more than 20 minutes and the delicious dish is ready.

Chanterelle julienne - just melts in your mouth

Chanterelle julienne is best made from fresh mushrooms, then this dish simply melts in your mouth. It is easy to prepare, it will take little time, but it will certainly succeed to surprise the guests (if a celebration is planned). Julienne with mushrooms, the recipe of which includes fresh chanterelles, is as follows:

Onions are peeled and cut into small pieces, then lightly fried (2 - 3 minutes). Chanterelles are washed, decanted and cut into plates as small as possible, added to a pan with onions and continue to fry over medium heat for 12 - 15 minutes. Sour cream is added in turn and flour at intervals of three minutes, constantly stirring the mass. The resulting mass is divided into forms, sprinkled with grated cheese on top and put in the oven for 15-17 minutes. The result of the work will be julienne with mushrooms and cheese cooked at home.

Julienne with mushrooms and sour cream - juicy and tasty

Julienne with mushrooms and sour cream, the recipe of which is slightly different from the classic dish, where cream is used in the list of ingredients, has a different taste and an experienced gourmet will immediately understand this. Julienne with mushrooms and sour cream turns out a little juicier and has a peculiar sourness in it - this is the main difference. To surprise your family and guests, and make it at home, you will need the following set of ingredients:

a pound of any fresh mushrooms;
a glass of sour cream, almost topped up;
one large onion;
vegetable oil for frying;
hard cheese - 150 gr.;
spices (necessarily black pepper) and salt.

Mushrooms are washed, dried, cut. Onions are peeled, washed and chopped. Cheese is rubbed on a medium grater. Initially, mushrooms are fried (10 -12 minutes), then onions are added and they continue to fry for up to three minutes. In another frying pan, flour is fried (a golden color is achieved), sour cream and spices are poured in and, mixing, are fried until a thick mass. At the end of frying (two minutes), the mushrooms and sauce are mixed and then poured into molds and covered with hard cheese on top in an even layer, baked in a preheated oven for 25 minutes.

Lean julienne with mushrooms - a low-calorie option

Lean julienne, the recipe of which excludes the presence of meat products in the dish, is especially appreciated by gourmets who consider themselves vegetarians or those who are forbidden for various reasons. Lean julienne with mushrooms is inferior in calories (low-fat varieties of sour cream are used) from classic dishes, but not in taste. If everything is done correctly, the most excellent thing will turn out. Lean julienne will require the following ingredients:

half a kilogram of any fresh, frozen or dried mushrooms.
half a glass of low-fat sour cream (up to 15%);
bulb;
up to 100 gr. hard cheese;
vegetable oil;
spices and salt.

Onions are peeled, washed and finely chopped, just like they do with mushrooms and, having removed excess moisture, they begin to fry. In time, it will take up to 15 minutes, the mixture must be stirred, bringing to a golden brown, only then you can add sour cream and spices and fry again for 3-5 minutes. Not allowing the composition to cool, it is divided into portions into molds, sprinkled with grated cheese, previously grated on a medium grater, and placed in a heated oven, where it will take 20 minutes to bake until fully cooked.

Julienne recipe with mushrooms and cheese - the oldest appetizer

The recipe for julienne with mushrooms and cheese is one of the oldest snacks, invented God knows when, and is especially appreciated for being very easy to prepare, but in itself high-calorie and nutritious. The appetizer is prepared as follows:

Onions are peeled, finely chopped and fried until transparent (2-3 minutes). Mushrooms are washed, thinly cut and also fried, but already thoroughly: until the moisture leaves and the product decreases in size. In a separate frying pan, fry the flour in butter, bringing it to golden brown, pour in the beaten egg with sour cream, gently stirring all the time until thick. Both mixtures are mixed together and poured into molds and covered with grated hard cheese, baked in the oven for 25 minutes.

Julienne with mushrooms, with cream - a classic version

Julienne with mushrooms and cream, the recipe of which is a classic for this kind of snack, is a very tasty and nutritious dish, which is also easy to prepare. Most of the julienne with mushrooms and cream is prepared in a pan and only in the final is finished by baking in the oven. To make your own julienne with mushrooms and cream, you will need:

Julienne with mushrooms and cream, the recipe of which is provided - the Russian version of the dish. Julienne with mushrooms and cream in the classic variation includes soft cheeses, for the French this is nonsense, but our chefs were able to convince the world, which is what happened in the end result.

Washed and chopped mushrooms are fried in butter until a pink crust appears and poured with a part of the cream (half a glass), spices are added and stewed, covering the pan with a lid for up to 5 minutes. Mixing thoroughly, add flour, and when the mixture begins to thicken, remove from the stove. Next, the whole mixture must be divided in portions, add the remaining cream equally and bake in the oven for 15 minutes, then remove the molds, cover with grated cheese and return again for baking for 10 minutes.

Which can also be used as a light dinner. There are many recipes for julienne and, of course, julienne with champignon mushrooms is considered a classic. It is prepared simply and quickly, despite the seemingly beautiful and mysterious name - julienne.

For julienne, it is best to purchase fresh ones, they will fit any size, they still need to be cut. If there are no fresh mushrooms, then frozen or canned in their own juice will do.

To prepare this wonderful appetizer, a classic mushroom julienne in the oven, a special one is used - a cocotte maker. It is made, as a rule, from high-temperature ceramics or food aluminum. Personally, I prefer ceramic ones, as they are less likely to burn the finished dish.

Cooking

Fresh must be washed off the ground. It is to wash without completely lowering the mushrooms for a long time in a bowl of water or under running water. Mushrooms are like a sponge. They already have enough of their own liquid, so they also very quickly take in additional water. We do not need this, since watery mushrooms are very difficult to fry.

Cut into thin slices or small cubes. Peel the onion from the husk, rinse with cool water and cut into medium-sized cubes. Grate hard cheese on a coarse grater.

Put a piece of butter in a slightly heated frying pan and let it melt. We spread the sliced \u200b\u200bin it and fry for three to four minutes. Then add the chopped onion to the mushrooms, salt, pepper and simmer, stirring occasionally for seven to eight minutes, trying to evaporate the excess liquid. At the end of frying, add flour, mix thoroughly and remove from heat.

We spread the fried ones in cocotte makers, filling them by about half or two-thirds of the volume. Pour one, maximum two tablespoons of cream into cocotte makers. Unfortunately, I poured too much and the julienne had to be kept longer than it should be in the oven. Sprinkle the julienne with grated cheese on top, put the cocottes on a baking sheet and put them in a preheated oven for fifteen to twenty minutes, until the cheese melts and fries to a beautiful crust.

So, the classic mushroom julienne in the oven is ready. , putting the cocotte maker on a plate and covering its handle with a napkin so as not to burn yourself. Bon appetit!

Ingredients

300-400 gr - fresh champignons;
2-3 pcs - medium-sized onion turnip;
100 gr - cream;
1-2 tbsp - flour;
200-300 gr - hard cheese.

It's very hard to go wrong. Especially if you know general information about what julienne is and how to cook it properly 🙂 So, Julienne (fr. julienne - probably from the French name of the summer month of July) is a special way of cutting young vegetables into thin strips that came from French cuisine, usually in summer season for soups and salads.

In modern cooking, this term refers to cold working(cutting) of vegetables intended for soups or sauces, which gives the most tender texture or speeds up the preparation of a dish of young vegetables or shoots. In practice, this means that julienne most often means cutting into strips (for root crops) and thin rings for onions and tomatoes. Salads made from such thinly sliced vegetables are therefore called julienne, and the soup in which the vegetables cut in this way are also called julienne soup.

In modern Russian cuisine, julienne is usually called a dish of mushrooms baked in cream (or bechamel) under a cheese crust (usually in a kokotnitsa), julienne is also made from chicken meat and seafood.

Thus, when you prepare a salad / soup and cut vegetables into thin strips, you can say that the julienne is in your pocket. Although, of course, there are more questions julienne in "Russian" meaning- actually like a dish of mushrooms. We will talk about it in more detail.

Nobody will deny that julienne It's very tasty, and besides, it's not difficult at all. Products for julienne are cut into strips and placed in portioned metal cocottes. It can also be cooked in small serving pots, and even in a pan, then divided into portions. And so that the efforts are not in vain, and the culinary product turns out to be worthy, the meat components of the julienne should be soft and tender, such as, for example, chicken, shrimp, non-dry fish, tongue or ham.

In addition, mushrooms are often added to julienne, mostly porcini, champignons or chanterelles. No less tasty is a julienne made from only mushrooms, without the inclusion of meat. But onion, fried until transparent, is indispensable, since it is an indispensable component.

Fillings for juliennes are of two types:

sour cream - sour cream, if desired, thickened with flour or an egg; you can also do this filling in half with mayonnaise;
bechamel sauce - toasted flour mixed with milk and butter.

More about bechamel sauce: bechamel(French béchamel) is a base sauce based on roux and milk. It is used as a sauce for many dishes of European cuisine, as well as the basis for various sauces. The next strange word is ru.

RU(fr. roux) - a thermally processed mixture of flour and fat, usually melted butter. Commonly used as a thickener in sauces. It is one of the main components for classic French cuisine sauces, including béchamel, velouté and espagnole. Roux is usually made with butter, less often with lard or vegetable oils.

Varieties of ru:

white roux (fr. roux blanc) - the main ingredients are butter and wheat flour, which is fried in oil dissolved in a pan or in an oven without changing color.
golden roux (fr. roux blond) - prepared like white roux, but fried longer - until golden brown.
red roux (fr. roux brun) - cooked like a white roux, but fried longer - to a brownish color, meat juice from frying is also sometimes added to it.

So, we figured out the basis for the bechamel sauce, now about the preparation of the sauce:

Pour milk into a saucepan, add onion, herbs, nutmeg, season with salt and pepper to taste
Bring to a boil slowly, remove from heat immediately, cover
Let it brew for 30 minutes to 1 hour, then pass through a sieve
Melt butter in a saucepan, add flour and cook, stirring, 1 minute
Remove from heat and gradually add milk, stirring
Return to heat, bring to a boil and cook for 2 minutes, stirring constantly.
To taste, you can add onions, pieces of meat or cheese, eggs, spices and herbs, thereby obtaining a whole family of Bechamel-based sauces.

You can add boiled rice and vegetables (cauliflower, spinach, Brussels sprouts) to julienne with shrimp. Top julienne with finely grated cheese or a mixture of cheese and breadcrumbs. By the way, there was another strange word - cocotte. Cocotte maker (from French cocotte - chicken) - a small metal ladle for serving julienne.

So, we figured out the general rules for the proper preparation of julienne, we can talk about specific recipes.

Recipes for the proper preparation of julienne

Let's start with julienne on sour cream (creamy) dressing.

To start the composition:

2 bulbs
400-500 g of chicken meat (for example, 2 chicken thighs),
250g fresh mushrooms,
2 tbsp flour,
150g cheese
300g sour cream
1 tbsp breadcrumbs,
salt, pepper to taste

Finely chop the onion and fry in butter until translucent. In no case should it be brought to a change in color, otherwise the julienne will be bitter. Put in a bowl. Mushrooms cut into thin strips and fry until tender in butter. Boil or fry the chicken. Remove the skin, take out the bones. Chicken meat cut into strips.

Prepare sour cream (creamy) dressing. Fry the flour until brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Mix well and bring to a boil.

Stir in chicken, mushrooms and onions. Arrange the resulting mixture in cocotte makers or small heat-resistant bowls. Pour in sour cream dressing.

Mix finely grated cheese with breadcrumbs and pour in a slide into cocotte makers. Place in preheated oven until browned. Serve julienne hot.

Julienne with bechamel sauce.

Ingredients for julienne with bechamel sauce:

500 g chicken fillet
300 g champignons
200 g onion
200 g cheese (hard)
300-350 g cream (15-25%) or sour cream
2 tablespoons flour
pepper
vegetable oil

Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Finely chop the onion. Clean the mushrooms, finely chop. Cool the fillet, finely chop. Fry the onion in vegetable oil. Add mushrooms. Cook until all the liquid has boiled away (about 10-15 minutes). Add fillet, salt, pepper, mix, remove from heat.

Prepare bechamel sauce according to the above recipe (or any other). Add mushrooms and fillet, mix, remove from heat.

Cheese grate on a coarse grater. Put this mass in cocottes (pots, saucepans, pans, baking sheets, etc.). Sprinkle with cheese (do not cover). Put in the oven, bake at 180 degrees until golden brown (about 30 minutes).

And finally, if you don’t have a cocotte maker or other small dishes - or you just want to experiment, we offer a recipe for julienne in a bun.

The correct recipe for julienne in a bun.

For julienne in a bun you will need:
4 buns (diameter 8~9cm),
1 boiled chicken leg (or 1/2 breast)
possibly - mushrooms and other components, optional
2 large onions
1 tsp flour
4~8 tbsp sour cream

Cut the onion into thin half rings and simmer over low heat in a small amount of vegetable oil. The onion should become soft, translucent and reduced in volume by 3~4 times. In no case should the onion begin to change color, otherwise the julienne will be bitter and acquire the smell of fried onions. Put a spoonful of flour into the prepared onion, mix and remove from heat.

Shred chicken meat into fibers.

Cut off the top of the bun and scoop out the crumb, leaving a 1cm thick wall. Put onions, chicken, spices to taste in a bun, pour sour cream, stir slightly (most conveniently with a small knife). Sprinkle grated cheese on top.

Place in oven or microwave until cheese is melted.

Bon appetit with properly cooked julienne!

Based on http://www.good-cook.ru/vtoroe/vtoroe_135.shtml and http://www.say7.info/cook/recipe/500-ZHjulen-kuricey-i.html