We cook mushroom julienne at home. Julienne with mushrooms

In French cuisine, julienne is by no means the name of a dish with mushrooms, but a way of cutting products for further use. To speed up the cooking process and get the most delicate dish as a result, the French taught the whole world to cut food into thin strips.

But in our country, the concept of "julienne" is given a completely different meaning. This is what we call mushrooms, vegetables or meat baked in portioned dishes under cheese crust.

Julienne with mushrooms and cheese is used as a hot appetizer served before the main course. It is prepared not only in restaurants, you can easily make julienne at home.

The main ingredients are mushrooms, onion, white sauce and cheese hard varieties. Usually they use fresh champignons or oyster mushrooms, they are always in the supermarket. Although, white mushrooms, chanterelles or honey mushrooms are also perfect. For a variety of taste in mushroom julienne, you can add chicken meat, seafood, various spices.

Julienne with mushrooms and cheese in cocottes

This recipe involves the use of special heat-resistant portioned dishes - cocotte makers. They look like small frying pans or ladles with a long handle, in which the julienne is baked in the oven and served at the table.

Taste Info Mushroom snacks

Ingredients

champignon mushrooms - 150 g;
onions - 1 pc.;
butter - 35-40 g;
wheat white flour - 1 tbsp. l.;
ground nutmeg - 1 pinch;
hard cheese– 60

How to cook julienne with mushrooms and cheese

Rinse the mushrooms thoroughly, peel and dry with a paper towel, cut into thin slices along with the legs.

Peel the onion from the husk, wash, cut into small cubes.

Pour vegetable oil into a frying pan and heat well. Add chopped mushrooms, fry over low heat until juice appears.

Add chopped onion, mix well. Season with salt and pepper according to your taste. Cook until all ingredients are soft.

Now start preparing the sauce. Send a slice to the saucepan butter and, stirring, melt it.

Sprinkle wheat flour and mix immediately with a whisk so that there are no lumps.

Pour milk in a small stream room temperature, stir constantly and bring to a boil. The sauce should thicken slightly.

Remove from heat and add a pinch of nutmeg. It will add piquancy to the dish, but those who categorically do not perceive it can do without nutmeg. Season the sauce to taste with ground black pepper and salt, mix. All is ready.

Arrange the fried mushrooms with onions in molds (three servings are obtained from the indicated amount of ingredients). Rub the cheese on a fine grater and sprinkle the contents of the cocotte makers with it a little, mix.

Pour the prepared sauce into each mold so that it covers the mushrooms. Sprinkle with remaining grated cheese. Preheat the oven to 180 degrees, put the cocotte makers in it for 15-25 minutes, until a golden cheese crust appears.

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Julienne with mushrooms in the oven is ready, immediately send the appetizer to the table. Put a paper papillot on the handle of the cocotte maker and serve a small spoon to the julienne.

Julienne with mushrooms and cheese in tartlets

An even simpler version of this appetizer is julienne with mushrooms and cheese in tartlets. These crispy baskets can be prepared by yourself from puff, unleavened or shortcrust pastry, but it's easier to buy them in any supermarket. In general, a package of tartlets should always be kept at home in case of a fire.

Ingredients:

champignon mushrooms - 200 g;
onion - 1 pc.;
vegetable oil - 1 tbsp. l.;
cream (11% fat) - 250 ml;
wheat white flour - 1 tbsp. l.;
ground black pepper and salt - to your taste;
hard cheese - 150 g;
tartlets - 5-6 pcs.

Cooking

Wash mushrooms, dry and cut into thin slices.
Cut the peeled and washed onion into small cubes.
Heat vegetable oil in a frying pan, add onion cubes, fry lightly.
Now put the mushrooms to the onion, mix and fry until the liquid that has been released from the mushrooms has completely evaporated.
Pour cream into the pan (you can choose their fat content at your discretion), add flour, black ground pepper with salt, mix and sweat over a fire until the sauce begins to thicken.
Grate the cheese on a medium or fine grater.
Arrange mushrooms with onions and sauce in tartlets, sprinkle generously with cheese on top and send to an oven preheated to 200 degrees for 8-10 minutes.
Julienne with mushrooms and cream in tartlets is ready, serve it to guests immediately from the oven. Baskets can be placed on common dish on lettuce leaves or serve to each on a plate, decorating around with fresh vegetables and herbs. In general, the form of serving julienne in tartlets is great for mass celebrations, receptions, banquets.

Julienne with mushrooms and cheese in pots

If you first tried julienne in a restaurant, then the impression of the eaten snack can be described in a few words - very tasty, but small and expensive. To make it also tasty, but cheap and plentiful, we suggest cooking julienne with mushrooms and cheese in pots in your favorite kitchen.

Ingredients

champignon mushrooms - 500 g;
onion bulbs - 2 pcs.;
vegetable oil - 2-3 tbsp. l.;
sour cream (15-20% fat) - 200 ml;
ground black pepper and salt - to your taste;
hard cheese - 250 g.

Cooking

Wash the mushrooms, let them dry and cut into thin plates.
Remove the husk from the onions, wash and cut into half rings.
Heat vegetable oil in a frying pan, transfer the onion and fry until golden brown.
Add mushroom plates to the onion, mix and fry until the released liquid evaporates.
Put sour cream in a frying pan, salt, pepper, mix and sweat for 5-7 minutes. If the mass is too thin, add a couple of tablespoons of white wheat flour to thicken.
Grate the cheese on a fine grater.
Spread the resulting mushroom mass into small ceramic pots, level. Sprinkle with grated cheese on top, close the pots with lids and put in the oven, heated to a temperature of 180-190 degrees, for 15 minutes.
5 minutes before cooking, remove the lids from the pots to get a ruddy cheese crust.
Before serving delicious julienne lightly sprinkle with Provencal herbs in a pot.

Other forms of serving julienne

in buns

Just like in tartlets, they often make julienne in small buns. To do this, use a sharp knife to cut off the base of the buns and remove the crumb. Then fill the resulting molds with mushroom filling with sauce, sprinkle with cheese on top and put in the oven for 7-10 minutes.

In potato baskets

You can cook julienne in potato baskets.
To do this, take tubers clean without flaws, rinse them thoroughly, do not peel the peel. Cut 1/3 of the potato, remove the rest with a sharp knife middle, leaving a thickness of 5-7 mm on the walls. If you do not use them immediately, then put them in water so that they do not darken.
When the mushrooms with onions and sauce are ready, put a piece of butter inside the potato, then the mushrooms, place them in a baking dish or on a baking sheet so that they are stable and put in the oven for 15 minutes.
Then take it out, sprinkle with grated cheese and bake for another 15-20 minutes until cooked.
To serve, drizzle each julienne in a potato basket with melted butter.

in mushroom hats

Similarly, you can cook julienne in mushroom caps. Naturally, this will require large champignons. In this case, you will have to work a little longer, it’s not like taking tartlets out of the package and filling it. Mushroom caps must be properly prepared.
Rinse the mushrooms, peel the caps from the top layer of the skin. Cut off the legs and use your fingers to press down on the inside of the hats, giving them a deeper shape.
Finely chop the mushroom legs, fry together with onions, pour over the sauce and sweat until thickened.
Fill the mushroom caps with the resulting mass, put a little on top grated cheese and send to the oven, heated to 180 degrees, for 15 minutes.

Option "on hastily»

When there are no cocottes, no tartlets, no pots, but fiddling with buns, potatoes and mushroom caps I don’t feel like it at all, there is also a variant of julienne for such a case.
Sauté chopped mushrooms and onions in butter in a frying pan.
Separately, beat 2-3 eggs, mix with a glass of sour cream, salt, pepper and pour the contents of the pan or ceramic mold with the resulting mixture.
Sprinkle grated cheese on top and place in preheated oven for 10 minutes. It is important that the handle of the pan is not plastic or wooden.
Taking it out of the oven, sprinkle julienne "in haste" with fresh chopped herbs.

Cooking Tips

Ready-made julienne, when serving, can be crushed with fresh finely chopped dill, parsley or rosemary.
For the preparation of julienne, you can use not only fresh mushrooms but also frozen, canned, dried.
If the julienne is served in a cocotte maker, it is placed on a flat plate. When serving in pots, wooden coasters are used.
So that the julienne in the cocotte makers does not burn, they are placed on a baking sheet with water (a level of 0.5 cm will be enough)
Before filling the cocotte makers with julienne, it is recommended to lubricate them inside with butter.

It is important to remember that julienne is a tender dish. If you are going to diversify mushroom stuffing, it should be soft foods - chicken white meat, fish, ham, eggplant, zucchini, tomatoes.

For lovers mushroom dishes cook mushroom julienne with champignons at home - affordable and delicious!

Mushroom julienne - very popular and delicious hot snack. To prepare this dish, you need special dishes - cocotte makers - small ladles made of metal or clay with a handle, in which hot julienne is served directly from the oven. If you do not have such ladles, you should not refuse to cook julienne, because cocotte makers can be replaced with tea cups made of ceramics or refractory glass, ready-made tartlets made of sand or puff pastry. Well, who will refuse the most delicate fried mushrooms in sour cream sauce with melted cheese! That's right, no one! So be sure to cook this appetizer.

champignons 500 gr
onion 2 pcs (large)
butter 50 gr
vegetable oil 1 tbsp.
sour cream 500 gr
ground black pepper
allspice ground pepper
grated cheese (hard or semi-hard) 6 tbsp.
butter for greasing cocottes

Cut mushrooms and onion into strips.

IN hot pan pour some vegetable oil and melt in it butter- this technique is used so that the butter does not burn in the pan.

Saute the onion in oil until translucent for 15 minutes.

Add to the onion mushrooms and fry, stirring, for 15-20 minutes. Mushrooms can start up water, when the water evaporates, salt and pepper the mushrooms. Roast for another 5-10 minutes.

Add sour cream, mix and cook mushrooms for 10-15 minutes.

Taste and, if the sour cream is sour, add a little sugar (1 tsp), salt if necessary, but do not forget that cheese will be added to the dish. This is what the mushroom mass looks like for julienne.

Kokotnitsa (fr. cocotte- chicken) - small metal or ceramic ladles for serving julienne - grease with butter.

Fill with creamy mushroom mixture.

Sprinkle with grated cheese. Approximately a tablespoon of cheese per kokotnitsa.

Put the cocotte makers on a baking sheet and bake in a preheated oven t 200 ° C for 20-30 minutes - the cheese should melt .

This is what the finished champignon julienne looks like.

Very delicious, fragrant dish, which can be eaten with a spoon or thin garlic croutons from a French loaf - a convenient portioned snack.

Bon appetit!

Recipe 2: classic champignon julienne

A wonderful classic hot appetizer is champignon julienne. The combination of mushrooms and cheese baked in sauce makes mushroom julienne tender and savory. How to cook champignon julienne?

Mushrooms - 0.5 kg
Sour cream - 100 g
Milk - 250-350 g
Onion - 150 g
Cheese - 20-30 g
Butter - 1-1.5 tbsp. spoons
Flour - 1 tbsp. spoon
Salt - 0.5 tsp
Ground black pepper - 0.25 tsp

Sort the mushrooms, wash.

Boil until half cooked. To do this, pour water, bring to a boil and cook for 10 minutes.

Chop straw. You can sauté the mushrooms if you like.

Grate cheese.

Sauce preparation. Melt butter in a frying pan (half of the total).

Gradually stir in the flour until homogeneous mass.

Stirring constantly, gradually pour in milk (half of the total amount), add sour cream, heat, not bringing to a boil. Dilute with remaining milk.

Season the mushrooms with sour cream sauce and heat at a low boil for 4-5 minutes.

Peel and cut the onion.

Separately, melt the remaining butter. Put the onion, fry it, stirring, until transparent (3-5 minutes over medium heat).

Mix mushrooms with onions.

Turn on the oven. Grease metal portioned saucepans (kokotnitsa) with butter and fill with the prepared mass.

Sprinkle with grated cheese, drizzle with melted butter and bake in the oven (20 minutes at 180 degrees).

Mushroom julienne is served in cocottes.

Recipe 3, step by step: champignon mushroom julienne

champignons - 450 g;
onion - 3 pcs.;
chicken breast - 500-600 g;
hard cheese - 200-250 g;
raw egg - 1 pc.;
cream or sour cream (10-15%) - 250 g;
salt, pepper, vegetable oil to taste.

Pour the chicken cold water, let it boil, reduce the heat and simmer over low heat for 20-25 minutes. Then cool and cut into large pieces.

In parallel, prepare vegetables and mushrooms. chop onion,

Wash mushrooms and cut into thin slices.

In a skillet over medium heat, sauté the onion in oil until translucent.

then add the mushrooms, pepper and simmer until the excess liquid has evaporated (about 10 minutes).

Finely three cheese.

We're preparing the sauce. Whisk the egg in a deep bowl

add sour cream, if the sour cream is thick, you can dilute it with cream or milk, salt, pepper and stir well.

Put the prepared meat in the mold for julienne,

the next layer of mushrooms with onions,

pour sauce all over

sprinkle with grated cheese and send to the oven preheated to 200˚С.

After half an hour, a hearty and fragrant julienne with champignons is ready. Serve on the table, garnished with herbs.

Recipe 4: how to cook champignon julienne

mushroom julienne from fresh champignons. Julienne is a tasty and easy-to-prepare dish that is served in portioned forms or cocotte makers.

Fresh champignons - 300 g
Sour cream - 100 g
Egg - 1 pc.
Butter - 40 g
Wheat flour - 1 teaspoon
Lemon juice - 1 teaspoon
Salt - to taste

Wipe the mushrooms with a damp cloth, remove the skin.

Cut mushrooms into thin strips.

Fry them over high heat in 30 g of oil until soft for 3-4 minutes.

In another pan, fry the flour in the remaining oil until light brown.

Combine mushrooms with flour, stirring, warm for about a minute.

Place the mixture in cocotte makers or any portioned forms intended for baking.

Pour the egg beaten with salt lemon juice, mix with sour cream.

Pour the mushrooms with the resulting sauce.

Place them in an oven preheated to 200 degrees.

Bake until golden brown for 15-20 minutes. Bon appetit.

Recipe 5: Chicken Julienne with Mushrooms (Step by Step)

Chicken fillet 340 g
Mushrooms, preferably brown, small 340 g
Onion 1 large onion
Bacon finely diced, low fat 90 g
Soft mashed cheese 50-100 g, or an amount sufficient to cover the cocotte maker
Cream not very fat 300 ml
Wheat flour 1 tbsp. l. with a small hill
Vegetable oil Amount sufficient for frying onions
Salt, pepper to taste

Boil the chicken fillet in slightly salted water for 20 minutes after boiling the water.

Cool the fillet, finely cut into cubes (about 1 cm).

Fry the bacon.

Turn on the oven to 180 degrees. Chop the onion very finely.

Chop the mushrooms very finely.

Fry the onion in a pan until golden brown.

Add mushrooms and fry until all the liquid has boiled away.

Add chopped fillet, fried bacon, salt, pepper, mix and turn off the heat.

In a dry (different) frying pan, lightly fry the flour together with salt (if necessary, add salt). Add cream, stir well with a whisk, and bring to a boil. Add the contents of the first pan, stir and remove from heat. Filler for julienne is ready!

Put the filler in cocotte makers (mine are about 170 ml in volume). If there are no cocottes, then you can use ceramic pots, but they are twice as large in size, so after such a pot you won’t want to eat anymore.

Bake in the oven at 180 degrees for 20 minutes.

Take out the cocotte makers, sprinkle with cheese, flatten it a little and bake in the oven until the cheese is melted and darkens a little. Julien is ready. Serve on plates in cocottes, warning guests about possible burns. Practice shows that by the time it is served on the table, the handles of cocotte makers (if they are long enough, as in the photo) are already cooling down. Bon appetit!

Recipe 6: fresh champignon julienne with sour cream

Mushroom julienne - popular snack dish french cuisine. Apart from fresh mushrooms, it also includes sour cream / cream, cheese and spices, making the julienne very tender, aromatic and nutritious. And if you add more pieces to it boiled chicken, get a full dinner for the whole family, although without this mushroom julienne with champignons comes out quite satisfying.

The classic French julienne (or julienne) is served in a cocotte maker, which is now increasingly being replaced by a more affordable tartlet. However, at home, you can use a special metal mold frying pan type. By the way, julienne is sometimes served in it in French restaurants.

Just about how to cook champignon julienne in a pan, ours will tell you step by step recipe with photo. There is nothing complicated in this, so you can easily cope with cooking, which we offer to start right now.

champignons - 400 gr
sour cream - 200 gr
hard cheese - 200 gr
onion - 200 gr
parmesan cheese - 50 gr
dried thyme - pinch
oregano - a pinch
ground black pepper - a pinch
vegetable oil - a little for frying

Thin half rings cut into 200 g onions.

We cut 400 g of champignons into thin plates.

In a frying pan, heat a little vegetable oil for frying and fry the onion in it first until golden.

And then add champignons to it, evaporate the liquid released from them and also fry the mushrooms until golden. After that, remove the pan from the stove.

Pour 200 g of sour cream into the onion-mushroom mixture (instead of sour cream, you can take heavy cream or white bechamel sauce), add a pinch of spices (thyme, oregano, salt, ground black pepper) and mix.

On a coarse grater, grate 200 g of hard cheese.

We shift the mushroom mixture into special metal molds for julienne.

Top with grated cheese.

We send the molds to an oven heated to 180 degrees and bake for 15 minutes. During this time, the cheese will have time to melt. After that, if you want, you can lightly sprinkle it on top with grated Parmesan and keep it in the oven for a couple more minutes, but you can not do this, but get the mushroom julienne right away.

Champignon julienne should be eaten before it has cooled, because it is not so tasty when cold.

Recipe 7: Mushroom julienne with cream

For the next holiday, I decided to cook mushroom julienne in small cocottes. I bought champignons in the store, not ordinary, but royal. Their shape is the same as that of ordinary ones, but the color of the hat is different - dark brown.

onion - 2 pieces;
champignons - 300 grams;
cream 20% - 200 ml;
sour cream - 100 mg;
flour - 2 tablespoons;
salt - to taste;
ground black pepper - to taste

Peel the onion, chop finely and put in a saucepan. We fry a little.

Then we cut royal champignons into medium pieces and put them in a saucepan with onions.

Fry the onion and mushrooms, salt them and sprinkle with a little black pepper. Then pour 200 ml of cream into a saucepan and put 100 mg of sour cream and continue to simmer.

Add 2 tablespoons of flour, mix until smooth and simmer.

We spread the resulting mixture into cocotte tins.

Grate the cheese on a coarse grater and sprinkle on top. We put the cocotte makers in the oven for 15 minutes at a temperature of 150 degrees.

We get it and that's what Julien turns out. It turned out very tasty! You don't even need a chicken. Thick and soft texture!

Recipe 8: mushroom julienne with cheese and cream (with photo)

Who does not truly love french dish- julienne. One of the varieties of this dish, of which there are quite a lot, is champignon julienne. Although for the preparation of julienne, you can use not only mushrooms, but also meat, fish, and vegetables. This option is suitable for those who do not eat meat and prefer mushroom snacks.

Mushrooms 300-400 g
Onion 0.5 pcs.
Hard cheese 200 g
Sour cream 150 g
Cream 100 g
Salt to taste
Ground black pepper to taste
Dill to taste

Wash mushrooms well and cut into small pieces.

Hard cheese rubbed on a fine grater.

Now the mushrooms need to be fried. We heat the pan, pour vegetable oil, pour the chopped mushrooms, salt and sprinkle with black pepper, mix. Fry the mushrooms until the excess liquid has evaporated and they begin to turn golden. Separately, fry the chopped onion and add it to the mushrooms.

The classic cooking option involves preparing Bechamel sauce, but our family does not really like flour sauces, so I just add sour cream and cream.

Mix everything well, simmer for a few minutes, add chopped dill, mix and turn off.

For lack of cocotte makers, I use cupcake molds, it also looks good. Put mushrooms with sauce in molds.

Sprinkle generously with grated cheese on top.

Preheat the oven (180-190 degrees) and send our molds with julienne to bake. Time approximately 20 minutes.

Mushroom julienne will be ready when the cheese crust turns golden.

We decorate the julienne on top with greens and drops of ketchup and serve still hot.

Recipe 9: Mushroom julienne with garlic

Exquisite julienne from fragrant champignons will complement any everyday or even festive meal. Feel free to experiment with additional ingredients dishes to create great new snacks.

fresh champignons - 150 g;
onions - half an onion;
50 ml cream;
30 g of hard cheese;
25 g butter;
1 tsp flour;
2 cloves of garlic;
nutmeg;
salt, ground pepper - to taste.

Let's start cooking mushroom julienne by collecting all necessary products and spices. Cream can be taken with any fat content or even replaced with milk.

We wash fresh champignons under running water and, if desired, remove the skin. Then cut the mushrooms into strips.

Remove the skins from the onion, wash thoroughly and chop. You can use both red and white onions if you like.

Next, a small piece (10 g) of butter is melted over medium heat. Butter starts to burn very quickly, so you can add a little (literally half a teaspoon) of odorless vegetable oil.

Then put the chopped onion into the pan.

When the onion softens a little, spread the mushrooms.

Fry mushrooms with onions - the main ingredients of mushroom julienne over medium heat until golden brown. At the very end of cooking, add chopped (cut with a knife or squeezed through a press) garlic, salt and a little pepper.

Now we lay out the champignons in cocotte makers or small heat-resistant molds.

Then we start preparing the bechamel sauce. To do this, melt the rest of the butter in a frying pan.

Add the flour to the melted butter and mix quickly so that no lumps form.

Pour mushrooms with onions into the resulting sauce.

Sprinkle with grated cheese on top and put in an oven preheated to 180 degrees for 7-10 minutes until the cheese is melted.

Decorate the ready-made champignon julienne with cream with greens and serve directly in cocotte makers. Bon appetit!

Julien is an exquisite and at the same time simple dish. You can cook julienne literally from everything: from fresh or dried mushrooms, fish, seafood, poultry, vegetables and even fruits. The main thing is that julienne products have a delicate taste and delicate texture. About where the word "julienne" came from is described in detail in one of the articles on our website " Julienne, or the greatest culinary delusion". And for me, before proceeding with the recipes, I would like to note that the word “julien” is written with “u” according to the rules of the Russian language - you must admit, it even looks prettier.

But back to our recipes. The very first thing that comes to mind at the mention of this dish is chicken and mushrooms baked with cheese. This is a classic, timeless and always relevant. Let's start with her.

Ingredients:
1 tbsp flour,
20 g butter,
200 ml 20% cream,
¼ tsp nutmeg,
200 g chicken fillet,
50 g champignons,
1 tbsp olive oil,
1 onion
50 g hard cheese
salt, pepper - to taste.

Cooking:
To prepare the creamy sauce, sift the flour and heat it in a dry frying pan for 1 minute, stirring constantly. Add butter to flour and fry, stirring, flour with butter for another 1 minute. Remove from fire. Heat the cream separately, do not bring to a boil. Add flour, stir and boil. Add nutmeg. The sauce is ready. Prepare the mushrooms - peel, rinse, cut thinly. Chicken meat also cut into thin slices. Sauté finely chopped onions in olive oil until transparent, add chicken and mushrooms to it, salt, pepper, mix and fry until all the moisture from the mushrooms has evaporated, and the chicken meat is almost ready. Meanwhile, preheat the oven to 200°C. Arrange the mixture of meat and mushrooms in lightly oiled cocotte bowls, pour in the sauce so that the sauce barely covers the chicken, and sprinkle generously with grated cheese. Put in the oven for 10 minutes. If you add one apple to this recipe, then the julienne will turn out spicy. Chicken meat can be replaced with boiled tongue - it will be simply divine!

When classic recipes get bored, you can turn on your imagination and replace one or two components with something new. For example, avoid altogether chicken meat and cook tender julienne with healthy broccoli or chicken liver.

Ingredients:
500 g champignons,
4 carrots
7 bulbs
300 g broccoli,
5 tomatoes,
1 stack sour cream
2 eggs,
150 g cheese
7 tbsp butter,
salt, herbs - to taste.

Cooking:
Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Saute mushroom slices in butter. Sauté the onion in butter until translucent. Mix the vegetables, put in a greased form, put the mushrooms on top and pour over the sour cream mixed with eggs. Sprinkle with cheese and place in hot oven for 40 minutes.

Ingredients:
200 g chicken liver,
200 g champignons,
150 ml sour cream
100 g cheese
greens, salt, vegetable oil for frying.

Cooking:
Rinse chicken liver, remove veins and ducts. Fry in a pan with vegetable oil until tender. Cut into pieces. Put in cocottes, salt, put a little sour cream on top. Mushrooms, cut into thin slices, fry on vegetable oil, put in cocottes and also brush with sour cream. Sprinkle with herbs, grated cheese and put in a hot oven for 10-15 minutes so that the cheese melts and turns into a crust.

Ingredients:
300 g lean pork
1 large onion
100 g cheese
3-5 tbsp sour cream
salt.

Cooking:
Freeze (or thaw) a piece of pork until it can be cut with little effort. Cut the meat into very thin strips 4-5 cm long, the thinner the better. Heat the oil in a frying pan and sauté the onion, cut into half rings, until transparent, put the meat strips, cover with a lid. Lower the fire and simmer until done. You can add a little if needed hot water. Season with salt to taste, increase the heat and sauté until all the moisture has evaporated. Transfer the finished meat to cocotte makers, brush with sour cream or pre-cooked cream sauce bechamel type (see recipe "Classic Julien with chicken and mushrooms"). Sprinkle grated cheese on top of sour cream or sauce and put cocotte makers in a hot oven for 10-15 minutes.

Julien from fish or seafood always turns out to be very tender, fragrant and incomparably tasty. Even notorious meat-eaters will not resist him!

Ingredients:
250-300 g fillet of red fish (trout),
1 large onion
1 tbsp flour,
150 ml 10-120% cream,
100-150 g of hard cheese,
dill, salt, black pepper, oil for frying.

Cooking:
Dry the fillet and cut into small cubes. Onion cut into cubes or quarter rings. Spasser the onion in ghee or vegetable oil until transparent, add pieces of trout to the pan, mix and fry for 1-2 minutes. Then sprinkle flour on the fish with onions, mix, heat a little and pour in the cream. Stirring constantly, boil the sauce. If needed, add more cream. The sauce should not be too thick. Add salt and pepper to taste, mix well and arrange in coconut bowls. Sprinkle grated cheese on top and bake in a hot oven for 7-10 minutes.

Ingredients:
200 g shrimp
100 g boiled rice
100-150 g spinach or cauliflower,
100 g champignons,
1-2 bulbs.
For sauce:
1 tbsp flour,
1 yolk,
shrimp broth, milk.

Cooking:
Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Clean shrimp, mix with boiled rice, sautéed mushrooms and onions, add spinach or cauliflower and spread the resulting mixture over cocotte makers. Prepare the sauce: sauté flour in butter, add a little warm broth and milk, boil over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Drizzle the shrimp with the resulting sauce, sprinkle with cheese and bake in a hot oven. The cheese crust should turn golden.

Ingredients:
1 kg sterlet,
250 g puff pastry,
4 bulbs
1 l 10-20% cream,
1 egg
2 tbsp vegetable oil,
salt, black ground pepper - to taste.

Cooking:
Spasser thinly sliced onion in vegetable oil until golden brown, pour cream into the onion and bring to a boil. Reduce heat and simmer for 20 minutes, stirring constantly. Add salt, ground black pepper to taste, cool slightly. Cut the fish into thin slices, arrange in cocotte bowls, pour over the sauce and mix. Finished puff pastry roll out into a layer 1 cm thick and cut out circles from it with a diameter slightly larger than the size of the cocottes. Lubricate the edges of the circles with an egg, cover the cocotte makers and press the dough to the edges of the dish. Brush the top of the dough with egg and put in a hot oven for 20-30 minutes. The "lids" of the dough should turn golden.

Ingredients:
700 g squid,
2 bulbs
150-200 g mushrooms,
2 stack sour cream
200 g cheese
salt, pepper - to taste.

Cooking:
Rinse the peeled squid and cut into thin strips. Fry in vegetable oil until tender, but do not overcook. Finely chopped onion spasser with mushrooms, combine squid and mushrooms, pour sour cream, salt, pepper and bring to a boil. Transfer to coconut bowls, sprinkle with grated cheese and bake in a hot oven until golden brown.

Ingredients:
200 g small peeled shrimp,
1 large onion
1/3 stack. milk,
100 g white wine
2 tbsp flour,
3 tbsp butter,
50 g hard cheese
nutmeg, curry, salt - to taste.

Cooking:
Finely chop the onion and fry it in 1 tbsp. butter with curry until golden brown. Add shrimp, stir, heat through. In another pan, fry the flour in butter until brown, gradually pour in the milk, then the wine, add the nutmeg, salt to taste, mix, boil and combine with the shrimp. Divide among cocotte makers, sprinkle with grated cheese and put in a hot oven for 3-5 minutes, until the cheese is melted and browned.

Julien from fish milk

Ingredients:
500 g fish milk,
2 onion heads
100 g cheese
200 ml 10% cream,
salt, ground black pepper, vegetable oil, herbs - to taste.

Cooking:
Milk cut small pieces, onion - thin half rings, grate the cheese. In a frying pan, heat the vegetable oil, fry the onion until golden brown, add milk, mix and fry for 5 minutes, stirring constantly. Salt, pepper to taste. Put milk with onions in cocottes, pour cream and sprinkle with cheese. Put in the oven for 5 minutes and, as soon as the cheese is melted, sprinkle everything with herbs and cover with foil. Bake another 5 minutes.

Julienne can be a great appetizer for holiday table. Simply fill pastry, potato, tomato or cheese baskets with any julienne and bake.

Ingredients:
200 g crab meat,
1 garlic clove
2 tbsp vegetable oil,
50 ml white wine
200 ml 20% cream,
1 tsp lemon juice
1 egg
1 package of ready-made puff pastry,
salt, white ground pepper - to taste.

Cooking:
Finely chop the garlic, put in heated vegetable oil and fry for 1 minute. Add the crabmeat, pour in the wine and cook over medium heat, stirring constantly, about 4-5 minutes. Heat the cream, but do not boil! Combine with crabs, stir and boil for another 6 minutes. Remove from heat, add lemon juice, salt and pepper. Prepare flounces from puff pastry: roll the dough into a layer 2-3 mm thick, cut 8 circles out of it. From 4 circles, cut out rings with a recess of a smaller diameter and grease them with an egg. Put the rings on the circles with the greased side down and again brush everything on top with the egg, being careful not to get on the edges of the dough, otherwise the flounces will not rise. Bake the flounces in the oven for 15 minutes. Fill the finished flounces with crabs, sprinkle with cheese and bake for 4 minutes.

Ingredients:
3-4 large identical potatoes,
400 g champignons,
100 g butter,
1 onion
250 ml cream,
100 g cheese
½ tbsp flour,
salt, pepper - to taste.

Cooking:
Rinse the tubers well with a brush and, without peeling, cut in half. Then carefully scrape out the middle with a spoon so that the sides and bottom are at least 5-7 mm thick. Use the removed pulp in other dishes. Fry finely chopped mushrooms in a pan with oil, add finely chopped onion, mix and simmer for 5-7 minutes. Pour flour, mix, fry for another 1-2 minutes, pour in cream or sour cream. Stirring, simmer for 3-4 minutes, salt, pepper and turn off the heat. On a baking sheet, greased with oil, lay out the "kokotnitsa" from potatoes, add salt, pepper and put mushrooms in them. Filled "kokotnitsa" put in hot oven for 15 minutes, then sprinkle with grated cheese and put back in the oven. The cheese should form a golden brown. Serve the julienne with the cocotte makers turned upside down to make it easier to peel the potatoes. In a similar way, you can cook julienne in a bun: just take small ones instead of potatoes round buns, cut off the lid, take out the pulp and proceed in the same way as with potatoes.

Ingredients:
400 g fresh champignons,
300 g sweet pepper,
1 onion
1 tsp lemon juice
2-3 tbsp butter,
2-4 tablespoons grated hard cheese
salt, herbs.
For sauce:
2 tbsp flour,
2 tbsp butter,
2 tbsp milk,
150-200 g sour cream,
salt - to taste.

Cooking:
First, prepare the sauce: dry the flour in a preheated pan, then add the butter and fry, stirring constantly, until golden brown. Pour in hot milk and bring to a boil, stirring. Add sour cream, stir, bring to a boil and remove from heat. Salt. Peel the champignons, rinse, put in a saucepan, pour hot water, add lemon juice and cook for 15-20 minutes. Drain on a sieve, then cut into strips. Cut sweet pepper into thin strips, onion into thin rings. Spasser onions in butter, combine with mushrooms and fry for 5-10 minutes, add Bell pepper and salt, mix and simmer for another 5 minutes. Spread the mixture of mushrooms and pepper over cocotte bowls, pour sauce, sprinkle with cheese and bake for 20-30 minutes until golden brown.

Julien is, of course, very tasty, but do not forget that it is quite high-calorie dish. So serve julienne with big amount greens or salads.

Larisa Shuftaykina

Let's talk today about how to cook julienne with mushrooms according to the classic recipe, as well as with squid, shrimps and mussels. IN Soviet time in the menu of restaurants or cafes and, especially, canteens, foreign words were rarely found, except for the Olivier salad. The exception to the rule was julienne, for which the buffet of the Palace of Congresses and several Moscow cafes were famous.

In, and even in pre-revolutionary Russia, this word (from the French julienne - July) denoted the method of cutting summer vegetables very thin straw. Subsequently, salads and soups with these vegetables began to be called so. However, domestic julienne does not correspond to international terminology. With us, this is a hot appetizer or a second course of fish, vegetables, mushrooms with cheese. Julienne is cooked and served in portioned metal or ceramic cocotte makers, in their absence - in small clay pots or glass vases.

Ease of preparation, availability of products, spectacular appearance ready meal ensure the popularity of julienne as an element holiday menu. Most recipes contain the same products. By the way, they have long been cut not into thin strips, but into small slices:

The most rich and fragrant julienne is obtained from, but champignons can also be used, it's easier and cheaper. Chanterelles are good in the picking season.
Onions add brightness to the taste of julienne, but gourmet dish it will work without it.
Sour cream should have a fat content of 30% or more, otherwise it may delaminate during baking. When using low-fat sour cream (15-20%) in julienne, it must be heated with flour.
Only hard cheese is added to julienne. A beautiful ruddy crust with bubbles can give Emmentaler, Conte or Gruyère. In the Soviet past, julienne was sprinkled with Soviet or Swiss cheese.

In addition to the main products, fillets, mussels, squids and shrimps are put in julienne with mushrooms. It can be flavored with white wine, add spinach or leek, and replace sour cream with heavy cream.

Julienne is served hot in cocotte makers (immediately from the oven). Cocotte makers are placed on a small plate covered with a paper napkin. The napkin should be slightly smaller than the plate. A special entourage to this dish is given by papillottes made of napkins, which are put on the handle of the cocotte maker, and the table is served with coffee spoons, which are very convenient and elegant to pick out small pieces of cheese crust.

Classic mushroom julienne recipe

INGREDIENTS for 6 servings:

500 g fresh porcini mushrooms;
1 large onion;
300 g of cheese (preferably hard);
1 clove of garlic;
1 st. l. flour;
4 tbsp. l. vegetable deodorized oil;
200 g sour cream;
salt pepper.

Cooking:

Wash the mushroom caps thoroughly, clean and wash the legs. cut mushrooms large pieces and in a preheated pan simmer for 10 minutes in 2 tbsp. l. oils. Carefully pour the resulting broth into a bowl, leaving the mushrooms in the pan.
To the mushrooms, add finely chopped onion and 2 tbsp. l. butter, simmer over medium heat for 15 minutes.
During this time, beat the sour cream with flour, salt and pepper so that there are no lumps, add to it mushroom broth and mix everything. Pour this mixture into a pan with mushrooms and simmer everything together for 10 minutes, stirring occasionally.
Grate cocotte or julienne pots from the inside with garlic, put mushrooms in sour cream sauce into them, carefully sprinkle with grated cheese on top.
In a baking sheet or form with high sides (their height should be slightly less than the height of the cocotte maker), pour a little warm water, put cocottes with julienne in it and place everything together in an oven preheated to 200 ° C for 15 minutes. When a golden crust appears on the cheese, the dish is ready.

NOTE! If desired, before stewing, mushrooms can be boiled for several minutes at an intense boil.

Video recipe

Julienne with mushrooms and squid

INGREDIENTS for 6 servings:

300 g of champignons;
300 g squid;
2 tbsp. l. sour cream;
300 g of cheese;
200 ml cream with a fat content of more than 20%;
2 small or 1 large onion;
2 tbsp. l. flour;
3 art. l. vegetable deodorized oil;
1 st. l. chopped dill;
salt pepper.

Cooking:

We start preparing julienne with squid carcasses, which should be put in boiling water for 1 minute, pour over with cold water and remove the outer film and plates.
Then put the squids in boiling salted water and cook for 3 minutes. After cooling, the squid should be cut into thin strips or rings, put in a bowl.
Finely chop the onion and fry in a heated frying pan in oil for 5 minutes. Add washed and chopped mushrooms to it. Fry, stirring for 6 minutes.
Grate cheese and divide in half. Put the onion with mushrooms and half of the cheese in a bowl with squid, mix everything carefully and thoroughly.
Mix cream with sour cream, dill, salt and pepper. Fry a little in a dry frying pan, pour in the rest of the products for the sauce and, stirring, bring to a boil. There should be no lumps in the sauce. Pour the prepared sauce into the mushroom mass, mix everything, spread the mixture into cocotte bowls and sprinkle with cheese on top.
Place molds with julienne on a baking sheet with high sides, in which warm water is poured to the bottom.
Put everything in an oven preheated to 180 ° C and bake for 20 minutes until golden brown.

Video recipe

Julienne with mushrooms, shrimps and mussels

INGREDIENTS for 6 servings:

200 g of champignons;
200 g canned mussels in s / s;
200 g canned shrimps;
2 tbsp. l. vegetable deodorized oil;
2 tbsp. l. butter;
300 ml cream (fat content 9%);
2 tbsp. l. flour;
1 large onion;
100 g Swiss cheese;
Salt.

Cooking:

Let's start preparing julienne by frying finely chopped onions in vegetable oil in a heated pan for 4 minutes.
Add washed, dried and sliced mushrooms to it, fry for another 6 minutes.
and remove the mussels from the sauce and dry a little on a paper towel.
Prepare the sauce for the julienne, for which fry the flour in a dry frying pan for 1 minute, add the butter and fry for another 2 minutes, then pour in the cream, salt, mix, bring to a boil and quickly remove from heat.
Add mushrooms and onions to this pan to the sauce and mix.
Arrange shrimp and mussels in cocotte bowls, pour over mushroom sauce without mixing it with seafood.
Sprinkle everything with grated cheese and bake julienne in an oven preheated to 190-200 ° C for 5-7 minutes.

Similarly, you can make julienne with boiled mussels. To do this, put mussels, mushroom sauce with sour cream, mayonnaise and grated cheese in layers in a cocotte maker. It is baked in the oven for 10 minutes at 180°C.

Video recipe

Which julienne recipe do you choose?

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

Julien has firmly entered our kitchen. It is usually cooked in the oven, but not all stoves include an oven. For this, recipes for julienne in a pan were invented - fairly simple and quick dishes.

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

In another pan, you need to fry finely chopped onion in the second part of sunflower oil.

Peeled mushrooms should be cut into plates, then add to the onion. Saute until mushrooms are fully cooked.

Ready and slightly cooled fillets should be cut into smaller pieces, ideally into cubes.

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

In a small bowl, mix cream with 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 don’t know what to cook, then pay attention to the recipe below!

Mushrooms 500 g
Chicken fillet 500 g
Onion 2 pcs.
Sour cream 300 g
Flour 3 tbsp. l.
Butter 50 g.
Salt to taste
Black ground 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 frying pan with heated vegetable oil.

Then put another frying pan on the fire and heat the oil.

Wash the chicken breasts, cut into pieces and send to fry in an empty frying pan with hot oil.

Then peel the onion and chop. Fry the onion also in a clean skillet.

Now put the fried onion with meat pieces into the pan with mushrooms, mix, pour sour cream here, add a little flour, pepper and salt to your liking, 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

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

Wash the mushrooms thoroughly and chop.

We cut the onion into rings.

In a frying pan with high sides, heat the oil. We put porcini mushrooms and onions in the heated oil, fry until half cooked.

We fill all the components with sour cream and lay them out in pre-prepared cocotte bowls. Three cheese and generously pour over the mushrooms on top.

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

Recipe 4: julienne with mushrooms in a classic pan

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, ground 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 a pan, fry until slightly golden brown, lightly salt and pepper the onion.

Peel carrots, grate coarse grater and transfer to a frying pan with onions, fry over low heat until soft.

Rinse mushrooms under running water, transfer to a towel, dry. Cut 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 mix. Transfer cooked vegetables to a bowl and keep warm.

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

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

Then combine chicken meat and vegetables, simmer everything together for 5 minutes.

There was no cream in the store, so I took sour cream and milk. Transfer sour cream to a bowl, pour in milk, mix thoroughly, salt, pepper, pour into a 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 on a coarse grater and generously sprinkle all this beauty. Cover the pan with a lid and simmer on the smallest fire 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 combine harmoniously.

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

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

julienne can be cooked different ways. Classic way involves the preparation of individual ingredients, the preparation of quite, again, the well-known Bechamel sauce and the baking of a mixture of initial ingredients with sauce, generously sprinkled with grated hard cheese, most often Parmesan, in cocotte makers in an oven. The dish always turns out with a very rich taste and amazing aroma of mushrooms and, in combination with a baked cheese crust, is simply something magical.

Perhaps I will not be mistaken if I say that there are no indifferent to this dish. However, it is not always possible to make a complete original julienne and in this situation, you can use a simpler recipe for julienne 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 cup (200 ml);
onion - 1 pc.;
wheat flour - 2 tbsp;
ground black pepper - to taste;
grated nutmeg - to taste;
salt - to taste;
refined sunflower oil - for frying;
butter (optional) - 1 tbsp;
hard cheese (we have "Kostroma") - 100 g.

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

Cut the chicken fillet into small pieces.

Cut dried mushrooms into slices.

Fry the chicken fillet in sunflower oil until half cooked.

Chop the onion.

And add it to the fried chicken.

Pour the chopped mushrooms into the onion-chicken mixture. Saute mixture until mushrooms are tender.

Our simple julienne (classic recipe) with chicken and mushrooms in a pan implies, of course, also the preparation of the sauce. To do this, in a bowl you need to mix kefir, ground black 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. You can mix it up or leave it as is if you like. Simmer over low heat for 5-10 minutes.

Our julienne in a pan, recipe with photo kefir sauce which is presented above, is almost ready. All that remains for us is to create that very cheese crust that gives a unique touch of taste to the classic julienne. So, you need to grate the cheese on a coarse grater.

And pour it in, carefully and evenly distributing it over the chicken-mushroom mixture. Optionally, at this stage, you can add pieces of butter to the pan to give a creamy touch to the taste of the sauce.

Cover the pan with a lid and let the cheese melt. Of course, with this method of cooking, you will not get a baked hard cheese crust. To do this, you would need, at a minimum, to put the pan with julienne for a while under the grill or in the oven, but since we are cooking julienne with chicken and mushrooms in a pan - a recipe with a photo without an oven, we will enjoy the viscous fragrant cheese mass without crust. If you let the julienne cool, then the crust, of course, will form 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 will color any home menu. After all, julienne has an amazing taste, the aroma that is inherent in French cuisine. And if you cook it 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, fragrant champignons, baked in an amazing delicious sauce under the cheese crust, makes this dish simply magical and very refined.

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

You can add some spices to the sauce, but it is important only to emphasize the natural flavors of the ingredients, and not to interrupt them.

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

First we prepare the sauce, for this we dry the flour a little in a 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 wash 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 soft.

After that, pour in the sauce here.

And sprinkle with cheese.

We continue cooking 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

J ulyen is a traditional dish French cuisine, which is prepared in portioned baking dishes - cocotte makers. Mushrooms, for its preparation, you can use almost any, as long as they are fresh. In finished form, julienne turns out to be a very tender, but at the same time hearty and colorful dish. You can serve it to the table as self-dish or as an appetizer to main courses.

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

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

In a small bowl, rub mustard with sour cream, then add a pinch of salt and fried 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 in half rings, fry until half cooked.

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

Grate cheese on an ordinary grater.

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

Then pour the ingredients with the sauce prepared earlier.

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

Recipe 8: Mushroom Julienne Cooked in a Pan

For those who have tried mushroom julienne, a recipe with a photo will help you figure it out. step by step to create an original second course in the kitchen. Buy forest or farm mushrooms that will become a staple for the job. The technology consists in two stages: separate frying 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 from the author's photo.

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

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

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

Finely chop the garlic with a knife. This ingredient can be skipped.

Finely chop the dill.

Heat up a frying pan and sauté the onion in a small amount of oil.

Fry the mushrooms in the second pan. First pour in the oil and heat it up. Stew sliced mushrooms in your own juice in a slow heating mode in a frying pan.

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

Pour the fried onions into the mushrooms and fry everything together for a couple more minutes. To determine the readiness, you can peep into the mushroom julienne recipe with a photo.

Put sour cream to the mushrooms, mix and simmer for another 5 minutes.

At the last stage, add garlic and herbs. 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 pan can be transferred to plates and served as such.

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 chips on top and place in an oven preheated to 180 degrees for 7-10 minutes. Now you know how to cook mushroom julienne at home from any mushrooms.