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19.09.2019

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

In modern cooking, this term denotes cold processing(cutting) vegetables intended for soups or sauces, which gives the most delicate consistency or speeds up the cooking 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 vegetables are cut in this way is also called julienne soup.

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

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

No one will deny that julienne- it is very tasty, besides, it is not difficult at all. Products for julienne are cut into strips and placed in portioned metal cocotte makers. It can also be cooked in small portioned pots, and even in a frying pan, then dividing it into portions. And so that the efforts were not in vain, and the culinary product turned out to be worthy, the meat components of the julienne should be soft and tender, such as chicken, shrimp, dry fish, tongue or ham.

In addition, mushrooms are often added to julienne, mainly porcini, champignons or chanterelles. No less tasty is julienne made only from mushrooms alone, without the inclusion of meat. But you can't do without onions, fried until transparent, since they are an essential component.

There are two types of julienne fillings:

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

More about béchamel sauce: bechamel(fr. béchamel) - base sauce based on roux and milk. It is used as a sauce for many dishes of European cuisine, as well as a base 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 ingredients for classic French sauces, including béchamel, veloute and espaniol. For the preparation of ru, butter is usually used, less often lard (lard) or vegetable oils.

Varieties of ru:

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

So, we figured out the base for the béchamel sauce, now about the preparation of the sauce:

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

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

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

Recipes for the correct preparation of julienne

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

To begin with, the composition:

2 onions
400-500 g of chicken meat (for example, 2 legs),
250g fresh mushrooms,
2 tablespoons flour
150g cheese
300g sour cream,
1 tablespoon of bread crumbs
salt, pepper to taste

Finely chop the onion and fry in butter until transparent. In no case should it be brought to a color change, otherwise the julienne will taste bitter. Place in a bowl. Cut the mushrooms into thin strips and fry in butter until tender. Boil or fry the chicken. Remove the skin, remove the bones. Cut the chicken 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. Stir well and bring to a boil.

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

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

Julienne with béchamel sauce.

Ingredients for béchamel julienne:

500 g chicken fillet
300 g champignons
200 g onions
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. Peel the mushrooms, chop finely. Cool fillet, chop finely. Fry the onions in vegetable oil. Add mushrooms. Fry until all the liquid has boiled away (about 10-15 minutes). Add fillet, salt, pepper, stir, remove from heat.

Prepare béchamel sauce according to the above recipe (or any other). Add mushrooms and fillets, stir, remove from heat.

Grate cheese on a coarse grater. Put this mass in cocotte makers (pots, pots, 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 lastly, if you don't have a cocotte maker or other small vessels - or 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 rolls (8 ~ 9cm diameter),
1 boiled chicken leg (or 1/2 breast),
possibly - mushrooms and other ingredients, optional
2 large onions,
1 tsp flour,
4 ~ 8 tablespoons of sour cream,

Cut the onion into thin half rings and simmer over min heat in a small amount of vegetable oil. The onion should become soft, translucent and shrink 3 ~ 4 times. Under no circumstances should the onions begin to change color, otherwise the julienne will taste bitter and acquire the smell of fried onions. Put a spoonful of flour in the finished onion, mix and remove from heat.

Pull the chicken meat into fibers.

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

Place in the oven or microwave until the cheese is melted.

Bon appetit with a properly prepared julienne!

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

Julienne is a wonderful French dish that is usually served on a festive table. But cooking julienne is not difficult at all, so it can be served on weekday evenings. True, thanks to the use of sour cream sauce, the dish is quite high in calories - you should not cook it too often.

Julienne with mushrooms - food preparation

Real mushroom julienne is prepared not only from fresh, but also from canned, frozen or dried mushrooms. Canned mushrooms need to be thrown in a colander, frozen ones - rinsed with running water, then squeezed, and dried ones should be soaked in hot water, wait for them to swell and squeeze.

Julienne made from fresh mushrooms is the most common - such mushrooms should be peeled and washed. It is important and correct to cut the mushrooms. For julienne, the mushrooms need to be cut into thin strips - this will not only provide a beautiful appearance to the dish, but also make its taste more harmonious.

If meat is added to mushroom julienne, then parts of the legs, thighs or chicken fillets should be selected. The meat must be peeled from the skin, and then cut into thin strips. It is better to cut onions in half rings or rings.

The sauce with which the julienne is seasoned is also important. Better to take or sour cream (sour cream + mayonnaise or sour cream thickened with an egg). You can also use bechamel - flour fried until slightly brown and mixed with butter and milk.

Julienne with mushrooms - preparing dishes

For the preparation of julienne, cocotte makers are used. In the same forms, julienne is served on the table. If there are no cocotte makers, then you can use small clay pots or muffin tins. When serving, the cocotte makers should be placed on plates covered with napkins. You can also use tartlets or small unleavened rolls, from which you first need to remove the pulp.

Julienne with mushrooms - the best recipes

Recipe 1: classic julienne with chicken and mushrooms

Description: This recipe is a classic of the genre as it includes both mushrooms and chicken fillets.

Ingredients:
500 grams of chicken fillet,
500 grams of mushrooms
200 grams of hard cheese
200 grams of onions
300 grams of sour cream,
butter, salt, pepper.

Cooking method:
1. Cut the onion into small pieces and fry in a skillet until transparent. It is not worth keeping it on gas for too long, since the onion should only set off the aroma and taste of the dish.
2. Place chicken and mushrooms in a skillet with onions. Season lightly with salt and pepper. And all together must be fried until tender. After waiting for the moisture to evaporate, turn off the fire.
3. Molds for julienne must be greased with butter. Then you need to put the fried foods in them, then pour over the prepared sauce or sour cream, and finally sprinkle with grated cheese. Then put the molds in the heated oven for a quarter of an hour.
4. It is easy to determine the readiness of the julienne - a crispy golden crust will indicate that the dish can be taken out.

Recipe 2: julienne with champignons

Description: This recipe simplifies the preparation of mushroom julienne - only mushrooms are used here. By the way, it is not necessary to take champignons for cooking, oyster mushrooms, porcini mushrooms, boletus mushrooms are also suitable. Decorate the prepared dish with parsley leaves.

Ingredients:
500 grams of champignons,
300 grams of hard cheese
a couple of onions,
200 grams of sour cream,
vegetable oil, pepper, salt.

Cooking method:
1. To begin with, set onion in small pieces and put it in a frying pan hot with oil. The onions should be fried until golden brown.
2. The champignons must be washed and cut into 4 pieces - they should be put in the pan with the onion.
3. Sour cream should be added to the already fried mushrooms. If a lot of juice is formed, then it is worth adding a pinch of flour, and then extinguish it all. Add pepper and salt to taste.
4. Stew the julienne for about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put the julienne in the tartlets. Another option: before adding the cheese, you can put the julienne in the cocotte makers, and then sprinkle with cheese and place in the oven for 5 minutes.

Recipe 3: mushroom julienne with spinach

Description: Greens can add spicy flavor to almost any dish. She especially revives julienne, which, thanks to sour cream, is very satisfying.

Ingredients:
400 grams of mushrooms,
200 grams of frozen spinach
300 grams of sour cream,
a tablespoon of vegetable oil
a clove of garlic
70 grams of cheese
salt, black pepper.

Cooking method:
1. It is necessary to prepare mushrooms for julienne - it can be champignons, even better if you take porcini mushrooms or chanterelles. The mushrooms should be washed and cut into slices.
2. Defrost the spinach, then pour out the liquid and chop the greens.
3. Heat the oil in a frying pan and fry the mushrooms with pre-chopped garlic clove. Then add sour cream and spinach there, season with pepper, salt, and then stew for 5-7 minutes.
4. The mushroom mixture should be put in small pots and sprinkled with grated cheese on top.
5. In an oven preheated to 200 degrees, you need to put pots of julienne and bake the dish for about 10 minutes. Serve on the table hot.

Aromatic and delicate mushroom julienne is easy to cook at home in a frying pan, add chicken and sour cream - very tasty!

Julien has become a part of our kitchen. Usually it is cooked in the oven, but not all stoves include an oven. For this, recipes for julienne in a frying pan were invented - fairly simple and quick dishes.

2 medium chicken fillets;
40 g flour;
2 onions;
240 ml cream 20%;
40 g butter;
160 g of cheese;
420 g of champignons;
60 ml of vegetable oil.

In another skillet, fry the finely chopped onion in the second part of the sunflower oil.

The mushrooms, peeled from litter, should be cut into plates and then added to the onion. Fry until mushrooms are completely cooked.

The finished and slightly cooled fillet should be cut into smaller pieces, ideally in cubes.

Add meat to mushrooms and onions, stir and season. Enough salt and pepper, a teaspoon each.

In a small container, mix the cream with the sifted flour. It is better to do this with a whisk, with its help you can quickly achieve a homogeneous mass.

Pour this creamy mixture into the pan with other products, add butter. Mix everything and cook for twelve minutes.

Recipe 2: julienne with mushrooms in a pan (step by step photos)

Mushroom julienne in a pan is a favorite delicacy of many people. This dish can be combined with mashed potatoes and fresh vegetables. And if you decide to pamper your household, but do not know what to cook, then pay attention to the recipe described below!

Mushrooms 500 g.
Chicken fillet 500 g.
Onions 2 pcs.
Sour cream 300 g.
Flour 3 tbsp. l.
Butter 50 g.
Salt to taste
Ground black pepper to taste
Hard cheese 100 g.

First, you should wash the mushrooms, cut them into small pieces and send them to fry in a skillet with heated vegetable oil.

Then put another skillet on the fire and heat the oil.

Wash the chicken breasts, cut into slices and send to fry in an empty skillet with hot oil.

Then peel and chop the onion. Fry the onions in a clean skillet as well.

Now put the fried onion with the meat pieces into a pan with mushrooms, mix, pour sour cream here, add a little flour, pepper and salt to your taste, stir again and after 15 minutes the delicious mushroom julienne in the pan will be ready!

Recipe 3: how to cook julienne with porcini mushrooms in a pan

porcini mushrooms 150 g;
low-fat sour cream or cream - three tablespoons;
1 onion;
Parmesan - 200 grams;
olive oil - 20 g.

Rinse the mushrooms thoroughly and chop.

Cut the onion into rings.

Heat oil in a frying pan with high sides. Put porcini mushrooms and onions in heated oil, fry until half cooked.

We fill all the components with sour cream and put them in pre-prepared cocotte makers. Three cheese and generously pour on the mushrooms on top.

We send it to a red-hot oven and keep it there for a quarter of an hour. A fragrant, golden brown crust guaranteed.

Recipe 4: julienne with mushrooms in a pan classic

Julienne with chicken and mushrooms in a pan is a dish that is perfectly adapted to our life. The classic julienne with chicken and mushrooms is baked in the oven under the grill so that a cheese crust appears on the surface of the julienne. But there are times when, for some reason, the oven does not work or it has not yet been installed, but you really want to eat julienne.

Chicken breast - 500-600 grams.
Champignon mushrooms - 400-450 grams.
Onions - 1-2 pieces.
Carrots - 1 piece.
Sour cream 30% - 350-400 grams.
Milk 3.5% - 400 ml.
Mozzarella cheese - 90-100 grams.
Sweet smoked paprika - to taste.
Olive oil - 4-6 tablespoons.
Salt, black pepper - to taste.

Pour 2-3 tablespoons of olive oil into a frying pan and place on the stove. Peel and finely chop the onion, transfer to the pan, fry until slightly golden brown, lightly salt and pepper the onion.

Peel the carrots, grate on a coarse grater and transfer to the pan with the onion, fry over low heat, until soft.

Rinse the mushrooms under running water, transfer to a towel and dry. Cut the mushrooms into small cubes or plates. Transfer to a pan with onions and carrots, fry over low heat for 6-7 minutes. Then just a little, a little salt, pepper, do not forget to stir. Transfer the prepared vegetables to a bowl and keep in a warm place.

Meanwhile, rinse the chicken breast, dry it and cut into small cubes. Pour a few more tablespoons of olive oil into the pan, transfer the meat to the pan.

Fry chicken over high heat until slightly golden brown, then salt, pepper, sprinkle with paprika, reduce heat, cover the pan and simmer for 5-7 minutes.

Then combine the chicken and vegetables, simmer all together for 5 minutes.

There was no cream in the store, so I took sour cream and milk. Put sour cream into a bowl, pour in milk, stir thoroughly, salt, pepper, pour into a frying pan. Cover the pan with a lid, bring to a boil and simmer over low heat for 10 minutes. Sour cream and milk can be replaced with cream.

Grate mozzarella cheese and sprinkle generously with all this beauty. Cover the pan with a lid and simmer over low heat for 5 minutes, the cheese should melt. Take any cheese.

Turn off the heat under the pan and leave the julienne with chicken and mushrooms for 10 minutes, so that all the flavors come together harmoniously.

Serve julienne with chicken and mushrooms cooked hot in a pan, with a slice of fresh bread. The dish turned out to be hearty and tasty. Cook with love!

Recipe 5: homemade julienne with mushrooms in a pan (step by step)

Julienne can be prepared in many different ways. The classic method involves preparing individual ingredients, preparing the rather well-known Bechamel sauce and baking a mixture of the original ingredients with a sauce, generously sprinkled with grated hard cheese, most often Parmesan, in cocotte makers in an oven. The dish always comes out with a very rich taste and an amazing aroma of mushrooms, and in combination with a baked cheese crust, it is just something magical.

Perhaps I will not be mistaken if I say that there are no indifferent people to this dish. However, it is not always possible to make a full-fledged original julienne and in this situation you can use a simpler julienne recipe in a pan, which I will offer you. The taste of the dish does not get any worse, take my word for it! So, we will cook mushroom julienne with chicken in a pan.

champignons - 400 g;
chicken breast (fillet) - 1 pc .;
kefir (any fat content, I have 3.2%) - 1 glass (200 ml);
onion - 1 pc .;
wheat flour - 2 tablespoons;
ground black pepper - to taste;
grated nutmeg - to taste;
salt to taste;
refined sunflower oil - for frying;
butter (optional) - 1 tablespoon;
hard cheese (we have "Kostromskaya") - 100 g.

First of all, to prepare julienne with mushrooms in a pan, you need to rinse and peel the mushrooms and dry them a little.

Cut the chicken fillet into small pieces.

Cut the dried mushrooms into slices.

Fry the chicken fillet in sunflower oil until half cooked.

Chop the onions.

And add it to the fried chicken.

Add chopped mushrooms to the onion-chicken mixture. Fry the mixture until mushrooms are cooked.

Our simple julienne (classic recipe) with chicken and mushrooms in a pan, of course, also includes the preparation of the sauce. To do this, in a bowl you need to mix kefir, black ground pepper, nutmeg and flour. Mix everything thoroughly.

When the liquid from the mushrooms has almost evaporated, it is necessary to salt the contents of the pan and pour the resulting sauce. If desired, you can mix or leave it as it is. Simmer over low heat for 5-10 minutes.

Our julienne in a pan, the recipe with a photo with kefir sauce of which is presented above, is almost ready. We just have to create that very cheese crust, which gives a unique flavor to the classic julienne. So, you need to grate the cheese on a coarse grater.

And add it, gently and evenly distributing it over the chicken-mushroom mixture. If desired, at this stage, you can add pieces of butter to the skillet to add a creamy flavor to the sauce.

Cover the skillet with a lid and let the cheese melt. Of course, you won't get a baked, hard cheese crust with this cooking method. To do this, you would at least need to put a pan with julienne for a while under the grill or in the oven, but since we are preparing julienne with chicken and mushrooms in a pan - a recipe with a photo without an oven, we will enjoy the viscous aromatic cheese mass without crust. If you let the julienne cool, then the crust, of course, forms by itself.

So, julienne with chicken and mushrooms with kefir sauce is ready! Bon Appetit!

Recipe 6, step by step: how to make mushroom julienne in a pan

Mushroom julienne with sour cream in a pan turns out to be very appetizing, and such a recipe colors any home menu. After all, julienne has an amazing taste, aroma that is inherent in French cuisine. And if it is cooked in portioned bowls, then it can be the main hot appetizer for the festive table.

An excellent combination of the taste of tender chicken meat, aromatic champignons, baked in an amazingly tasty sauce with a cheese crust, makes this dish simply magical and very delicious.

For julienne, you can take any part of chicken meat, but fillet will be more delicate in taste. It is better to take mushrooms of small size, with whole elastic caps, then they will be more fragrant.

You can add a little spice to the sauce, but it is important only to set off the natural flavors of the ingredients, and not to interrupt them.

chicken meat (fillet) - 400 g;
mushrooms (champignons) - 500 g;
butter - 3 tablespoons;
crushed hard cheese - 3 tablespoons;
wheat flour - 1 tablespoon;
sour cream (any fat content) - 250 g;
whole milk - 250 ml;
fine salt;
seasonings to taste.

First, prepare the sauce, for this we dry a little flour in a frying pan, and then add oil to it and prepare the base - "Roux" sauce. It is important to knead the mass well so that it does not burn.

Now we rinse the chicken meat and cut it into pieces. We wash the mushrooms, if necessary, then peel the skin from the caps, and then cut them into slices. First fry the chicken meat for 3-5 minutes. Then add mushrooms to it and continue cooking until the meat is tender.

After that, pour in the sauce here.

And sprinkle the surface with cheese.

We continue to cook the dish in the oven for about half an hour at medium temperature so that the cheese melts well.

Bon Appetit!

Recipe 7: mushroom julienne in a pan with sour cream

Joulene is a traditional French dish that is prepared in portioned baking dishes - cocotte dishes. For its preparation, you can use almost any mushrooms, as long as they are fresh. Ready-made, julienne turns out to be a very tender, but at the same time hearty and colorful dish. You can serve it to the table either as a stand-alone dish or as an appetizer to main courses.

fresh mushrooms (champignons or porcini) - 200 g
bulgarian onion - 3 pieces
chicken breast - 1 pc
sour cream - 250 ml
wheat flour (BC) - 50 g
mustard - 1 tsp
table salt, ground black pepper - pinch at a time
hard cheese - 50 g

Pour flour into a dry, preheated frying pan and with constant stirring, fry until a creamy shade appears.

In a small bowl, mash mustard with sour cream, then add a pinch of salt and toasted flour. Stir everything until smooth - this will be the dressing sauce for the future julienne.

Cut the mushrooms (not too finely) into slices and, together with the onion, chopped into half rings, fry until half cooked.

Boil the chicken breast in lightly salted water (about 15 minutes) and then cut into small pieces.

Grate the cheese on an ordinary grater.

Prepare small portioned baking dishes and start laying out the base for the future dish: the first layer is mushrooms fried with onions.

Then fill the ingredients with the sauce you prepared earlier.

Sprinkle the top of the future dish with cheese, sprinkle with a pinch of pepper and send it to the oven preheated to 200 degrees.

Recipe 8: pan-cooked mushroom julienne

For those who have tried mushroom julienne, the recipe with a photo will help you figure out the step-by-step steps for creating an original second course in the kitchen. Buy wild mushrooms or farm mushrooms that will become a staple for the job. The technology consists of two stages: separate roasting of onions and mushrooms, and then baking in the oven under a cheese cap.

You can study the recipe in detail and learn how to cook mushroom julienne using the author's photo.

50 g of mushrooms (oyster mushrooms, champignons, chanterelles are suitable);
2 onions;
150 g sour cream;
2 cloves of garlic;
frying oil;
a couple of sprigs of fresh dill;
salt pepper;
hard cheese (optional).

Champignons can be peeled from a thin film on the caps. Wash the mushrooms and cut into thin slices. Julienne can be cooked and boiled frozen mushrooms or fresh. Champignons or wild mushrooms are ideal.

Prepare the onion slices. Don't worry that such a portion of mushrooms will take 2 onions - the more onions, the tastier the mushroom julienne will turn out.

Chop the garlic finely with a knife. You can skip this ingredient.

Chop the dill finely.

Preheat a skillet and sauté the onions in a small amount of oil.

Fry the mushrooms in a second skillet. First, pour in the oil and heat. Simmer the mushroom slices in their own juice on a slow heat setting in a skillet.

If the mushrooms give little of their own "juice" or the moisture evaporates quickly, be sure to add some water.

Pour the sautéed onions into the mushrooms and sauté everything together for a couple of minutes. To determine readiness, you can spy on the recipe for mushroom julienne with a photo.

Add sour cream to the mushrooms, stir and simmer for up to 5 minutes.

Add garlic and herbs in the last step. It is important to do this at the very end, so that both ingredients successfully reveal their fresh taste and aroma.

Mushroom julienne in a frying pan can be transferred to plates and served as it is.

You can complicate the recipe and make the serving of the dish more original. To do this, distribute the mushroom julienne in ceramic portion pots, sprinkle with grated cheese shavings on top and place in the oven preheated to 180 degrees for 7-10 minutes. Now you know how to cook mushroom julienne at home from any mushrooms.

Julienne is a dish that, thanks to its delicate, pleasant taste, won the hearts of many. In fact, julienne in France was called a method of only 2 mm thin slices, about 6 cm long. There were no dishes with this name in those days, but it was similar and it was called "cocotte", hence the name of the dishes in which it is cooked - cocotte ...

There are many options with a wide variety of ingredients, but mushroom julienne can be considered a kind of classic. This hot appetizer is quite simple to prepare, but it has an unsurpassed taste and aroma at the end. So here are some tips as a julienne.

First, all ingredients must be properly chopped. This is one of the main ingredients on the way to a delicious dish. Mushrooms are cut into thin strips or small cubes, vegetables, depending on the type, are cut into rings or thin strips. It is better to pre-cook meat products, cut in the same way as other components - very thinly.

Secondly, the following types of mushrooms are suitable for cooking: champignons, white, chanterelles.

Thirdly, julienne will have an unpleasant bitter aftertaste if the onions are well fried, so they should be removed from heat as soon as they become transparent.

Fourth, when adding mushroom meat components to julienne, make sure that they have a soft and delicate structure. An excellent option would be chicken, not dry varieties of fish, ham, shrimp.

Fifth, do not neglect such a component as cheese. There should be a lot of it. The most suitable cheese varieties for julienne are Gruyere, Emmental, Gouda. They all melt perfectly. If you want a crispy crust, stir the grated cheese with finely ground breadcrumbs.

The main secret of delicious and tender julienne is the sauce. The best option is the classic bechamel sauce. It can be added to the skillet after the ingredients are fried, or it can be poured directly into the cocotte makers.

Having familiarized yourself with the theoretical part, it's time to start practice and cook mushroom julienne. First, let's prepare the sauce.

Bechamel sauce

Ingredients: butter (100 gr.), Salt, wheat flour (3 tablespoons), milk (800 gr.).

Cooking. Melt the butter in a saucepan. Fry the flour separately until golden brown. Mix butter with flour and pour milk into a container, salt. Whisk thoroughly and bring the mixture to a boil. Remove from heat before the sauce has time to boil. If desired, add your favorite spices, cheese or white wine.

After the sauce is ready, you can proceed to the direct preparation of mushroom julienne.

Mushroom julienne

Ingredients: half a kilo of champignons, two onions, vegetable oil, one chicken breast, hard cheese (300 gr.), Parsley or any other greens, pepper, salt.

Cooking. We wash and cut the champignons into strips, chicken into thin strips. Chop the onion. Pour a little vegetable oil into it, add onion and fry until the onion becomes transparent, add mushrooms and chicken to it, fry for another 5 minutes (stirring occasionally).

We spread the mass into cocotte makers, filling them by 2/3, fill with béchamel sauce, generously crush with grated cheese on top. We send the cocotte makers to the oven and bake for 10 minutes at a high (220 degrees) temperature. Sprinkle the finished mushroom julienne with herbs. Serve hot.

You can cook julienne not only in the oven, but also in the airfryer or microwave. To cook julienne in the microwave, set 600 and the timer for 11 minutes. After this time, turn on the "grill" mode and cook until a delicious golden crust appears. For cooking in the airfryer, place the pots on the lower wire rack and cook for about 20 minutes.

This dish is one of the most popular on the festive table. In addition, it fits perfectly into the everyday menu, since it has a minimal set of products and is easy to prepare. Let's look at 6 options for making julienne and start with the classic champignon julienne recipe.

This dish has many variations, but the classic recipe is as follows.

half a kilogram of champignons;
1 medium onion;
a glass of cream;
1 tbsp. a spoonful of flour;
2-3 st. tablespoons of vegetable oil;
200 gr. hard cheese.

Preparation

Wash the mushrooms, dry and cut into small pieces.
Cut the onion into small cubes.
Preheat a frying pan, add oil and send onions there.
Next, put the mushrooms there.
At the end, add salt and flour. We fry for a couple more minutes.
Slowly add cream to all the ingredients and let them boil for a couple of minutes.
We put all the ingredients in molds and sprinkle with grated cheese on top.
We put in a preheated oven for 15 minutes

Classic julienne recipe with mushrooms and chicken

For this dish, the presence of mushrooms is a prerequisite. It can be chanterelles or mushrooms, but the standard version provides for the use of mushrooms.

600-700 gr. mushrooms;
400 gr. chicken fillet;
50 gr. butter;
1 medium onion;
1 tbsp. a spoonful of flour;
a glass of cream;
100 g cheese.

Preparation

Rinse the mushrooms, dry and chop into long strips.
Cut the chicken into small cubes.
Put butter in a preheated pan, followed by mushrooms and meat.
Fry until tender, adding salt and pepper at the end.
Peel the onion and cut into small cubes.
In a clean frying pan, fry the onion in butter, sprinkle with flour.
Slowly pour the cream into the onion.
Bring the sauce to a boil, then cool and strain.
Put all the ingredients in the molds, pour the sauce and sprinkle with grated cheese on top.
We bake in the oven for fifteen minutes.

Traditional recipe served in tartlets

This recipe is great for decorating a festive table.

400 gr. chicken meat;
250 g mushrooms;
150 g hard cheese;
a couple of tablespoons of vegetable oil;
a glass of sour cream;
2 tbsp. tablespoons of flour;
a glass of milk;
50 gr. butter;
ready-made tartlets.

Preparation

Boil the fillet in salted water and cool.
We wash the mushrooms, dry them and cut them into small pieces.
Pour vegetable oil into a preheated pan and send the mushrooms there.
Fry until tender, remove from heat and add boiled meat, cut into small breaks.
Melt the butter and add flour there, stirring constantly.
Pour milk into the mass brought to a boil and do not stop stirring.
After boiling, remove from the stove and cool slightly.
Add sour cream to the warm sauce.
Put mushrooms and meat in tartlets.
Fill with the resulting sauce.
Sprinkle generously with grated cheese.
We send it to the oven for ten to fifteen minutes.

Julienne with broccoli

This recipe is lower in calories and is perfect for those who follow their figure.

300 gr. chicken fillet;
200 gr. champignons or any other mushrooms;
200 gr. inflorescences of broccoli;
a couple of tablespoons of sour cream;
a couple of tablespoons of vegetable oil;
150 g cheese.

Preparation

Chop the chicken fillet into small pieces.
We wash the champignons, dry them and chop them into thin layers.
Wash broccoli, dry and divide into small inflorescences.
Pour the oil into a preheated pan and send all the prepared ingredients there.
Fry until tender, salt and add sour cream.
Simmer over low heat for 5 minutes.
We send the resulting mixture into molds and sprinkle generously with grated cheese.
We put in a preheated oven and cook for 10-15 minutes at a temperature of 190 degrees.

The classic recipe for cooking in a multicooker

Cooking in a multicooker takes the hostess a minimum of time, and the dish turns out to be unusually tasty and juicy.

350 gr. chicken fillet;
250 g champignons;
2 tbsp. spoons of sour cream;
2 medium onions;
150 g cheese;
50 gr. butter;
a couple of tablespoons of vegetable oil;
a couple of tablespoons of flour.

Preparation

The meat is boiled in salted water and cooled.
Peel and chop the onion as small as possible.
Wash the mushrooms, dry them and cut them into small pieces.
In the multicooker, select the "Fry" program, if there is no such program, then the "Baking" program will do, pour the butter there and spread the mushrooms, fry for a couple of minutes, add butter and fry for another 5 minutes.
Put the mushrooms from the bowl in a separate bowl.
We select the "Stew" function, pour out the vegetable oil and send the onion into the bowl.
Next we send meat and mushrooms.
Add flour there and mix everything thoroughly.
Add sour cream to all the ingredients and simmer for a couple of minutes.
Turn on the Baking program, sprinkle with grated cheese and cook for another 10 minutes.

Mushroom julienne in pots

Serving in pots adds solemnity to the dish and perfectly decorates both a festive and an everyday table.

350 gr. chicken fillet;
350 gr. champignons;
2 medium onions;
2 glasses of sour cream;
150 g cheese;
a couple of tablespoons of flour;
a couple of tablespoons of vegetable oil.

Preparation

Clean the onions and finely chop into strips or cubes.
Cut the meat into small pieces.
We heat the frying pan, pour out the oil and send the chicken and onions there. Fry over low heat.
My mushrooms, dry and cut into small pieces. We send to the pan.
Fry over low heat for 5-7 minutes.
We put another frying pan on the fire, pour flour there and over low heat, ignite it until yellow.
We introduce sour cream there and mix thoroughly. Leave for 4-5 minutes over low heat, do not forget to add salt.
Add the sauce to the rest of the ingredients and mix.
Put the resulting mixture in pots, sprinkle with cheese on top.
We send to the oven for ten minutes.

Conclusion

The most popular are the mushroom and chicken julienne recipe, as well as the classic mushroom julienne. Its main distinguishing feature is simplicity of preparation, speed of execution and a minimal set of products. With all this, an incredibly tasty dish is obtained that will decorate any festive table and will please even the most discerning guests.