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, to refuse chicken meat altogether 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 onions 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 put in a 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 the chicken liver, remove the 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 in vegetable oil, put in coconut bowls 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 some hot water if needed. Season with salt to taste, increase the heat and sauté until all the moisture has evaporated. Transfer the finished meat to cocotte bowls, brush with sour cream or a pre-prepared bechamel-type creamy sauce (see the 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. Peel the shrimp, mix with boiled rice, sautéed mushrooms and onions, add spinach or cauliflower and spread the resulting mixture into 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. Roll out the finished puff pastry into a layer 1 cm thick and cut out circles from it with a diameter slightly larger than the size of the cocotte makers. 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 place 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:
Cut the milk into small pieces, onion into 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 for 5 more minutes.
Julienne can be a great appetizer on the festive 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 hot 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. Put the filled "kokotnitsy" in a hot oven for 15 minutes, then sprinkle with grated cheese and put it 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 round buns instead of potatoes, 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 tbsp 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 mushrooms, 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 the onion 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 over cheese and bake for 20-30 minutes until obtaining a golden crust.
Julien is, of course, very tasty, but do not forget that this is a rather high-calorie dish. Therefore, serve julienne with lots of 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 times, the menu of restaurants or cafes, and even more so, canteens, rarely included foreign words, except for 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 a method of cutting summer vegetables into very thin straws. 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 cocottes, in their absence - in small clay pots or glass vases.
The ease of preparation, the availability of products, the spectacular appearance of the finished dish ensure the popularity of julienne as an element of the festive 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 a gourmet dish will turn out 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 papillots 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. Mushrooms cut into large pieces and stew in a heated pan 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 mushroom broth to it 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 with garlic from the inside, put mushrooms in sour cream sauce into them, carefully sprinkle with grated cheese on top.
- Pour a little warm water into a baking sheet or form with high sides (their height should be slightly less than the height of the cocotte maker), put the cocotte makers with julienne into 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 onion in vegetable oil in a heated pan for 4 minutes.
- Add washed, dried and sliced \u200b\u200bmushrooms 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 mushroom sauce on top, 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?
Today we will cook julienne with chicken and mushrooms. First, let's figure out what is julienne(or julienne), because there is some confusion here. The fact is that julienne in France and in Russia - these are completely different dishes. The name comes from the French word julienne, which translates as "July", because. in France, in the summer, they prepared soups from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables has been called julienne, as well as soups and salads made from thinly sliced vegetables.
In Russian cuisine julienne- This is a hot appetizer, which, as a rule, is prepared with mushrooms (porcini, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to the "Russian" julienne, but it is called "cocot", which is probably why the heat-resistant bowl or portioned pan in which the "Russian julienne" is baked is called the cocottnitsa.
If you do not have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish, of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.
And now that we've sorted out the etymology a bit julienne and dishes, let's finally cook it. It's not difficult at all.
Ingredients
- chicken fillet 300 g
- champignons 300 g
- onion 1 PC. (100 -150 g)
- cheese 100 g
- cream 20% 200 ml
- butter 20 g
- flour 1 st. a spoon
- nutmeg 1/2 teaspoon
- vegetable oil for frying
- salt
- black pepper
Cooking
First, let's prepare all the ingredients. 
My chicken fillet and cut into flat slices. 
Peel the onion and cut into small cubes. 
Wash the mushrooms thoroughly and cut into strips. 
Pour a little vegetable oil into the pan, heat it well over high heat. Put the chicken fillet in hot oil, salt and fry for a few minutes on each side, until golden brown. 
Put the onion in the heated vegetable oil, salt and fry until golden brown. 
We heat the vegetable oil again, fry the mushrooms in small parts in it. We put the mushrooms in a thin layer in well-heated oil, you should not put all the mushrooms in the pan at once, because then the mushrooms will release moisture and will be stewed in it, and we need them to be fried. 
Mushrooms are fried until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes. 
We spread the mushrooms from the pan and fry the next part of the mushrooms. I sauteed all the mushrooms in three batches. 
At this point, the fried chicken has already cooled down, cut it into strips. 
Now let's prepare the sauce. To do this, put the pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When flour turns light brown, add butter and stir until smooth. 
Pour the cream into the pan, mix immediately so that there are no lumps left. Salt the sauce, add nutmeg. 
Continue heating, stirring constantly, until the sauce thickens. 
Without removing the pan from the stove, put the fried mushrooms, chicken and onions into the thickened sauce. 
Mix everything well, add ground black pepper, if necessary, salt. Simmer for a couple more minutes. We take it off the stove. 
Three cheese on a large grater. 
We lay out our future julienne in cocottes, sprinkle with grated cheese on top. We put in an oven preheated to 180 ° C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake. 
Ready! Serve the finished julienne to the table immediately, while it is hot. Enjoy your meal! 
When the year is particularly mushroomy, and nature pleases us with a variety of mushrooms, we want to please our loved ones with a variety of mushroom dishes.
Recently, I discovered a new dish “mushroom julienne”, the recipe for mushroom julienne is quite simple, anyone, even a novice hostess, can easily cope with it.
Mushroom julienne. Ingredients
Mushroom julienne can be prepared from champignons or honey mushrooms. At what champignons need to be taken twice as much as mushrooms. This is due to the fact that champignons are strongly fried due to the high liquid content.
So, to prepare mushroom julienne, you need to take:
- 300 grams of mushrooms or 600 grams of mushrooms, fresh or frozen
- 1 onion
- 1 tablespoon wheat flour
- 3 tablespoons vegetable oil
- 1/2 cup cream
- 1/2 cup sour cream
- 200 grams of hard cheese
- salt to taste
Mushroom julienne recipe
First, remove the excess liquid from the mushrooms. Cut large mushrooms into pieces, put them in a pan and, stirring, wait until all the liquid has evaporated.
Now you can add vegetable oil and finely chopped onion to the pan to the mushrooms, mix and salt to taste. Saute mushrooms and onions for five minutes.
The onion should be golden brown and the mushrooms should be lightly fried. Now add flour to the pan, sprinkle flour on the mushrooms and onions and mix the contents of the pan thoroughly, leaving it on the fire for another minute.
Now put the mushrooms in a baking dish, it is better if the form is shallow and large in diameter.
Pour the mushrooms with cream, grease with sour cream, and sprinkle with cheese, chopped on a coarse grater.
The final step in the preparation of mushroom julienne will be baking the mushrooms in the oven. The oven must be preheated to 220 degrees. Roast the mushrooms for 15 minutes until golden brown.
Mushroom julienne is ready to eat. It is served hot to the table. Mushroom julienne goes very well with potatoes or rice.
Other mushroom julienne recipes
To diversify a simple mushroom julienne recipe, you can add tomatoes or tomato paste to your dishes. To prepare mushroom julienne with tomatoes, add the tomatoes while the onions and mushrooms are overcooking, and you can add the tomato paste before you sprinkle the mushrooms with cheese.
You can change a boring recipe, cook mushroom julienne with cauliflower or broccoli. Add these ingredients to the mushrooms while overcooking with onions in a pan. And before you put the mushrooms in a baking dish, add a raw egg with vegetables and mix everything well, and only then spread it in a baking dish.
Mushroom julienne with chicken and ham
This dish differs from the above mushroom julienne recipe only in that boiled chicken and ham are added to it. You can take chicken breast or fillet from chicken legs. The meat is boiled for half an hour, then cut into small pieces. To prevent the dish from becoming too dry, add ham, also cut into small pieces. Add these ingredients to the dish at the time of transferring the fried mushrooms to the baking dish.
Whichever recipe you choose, you will definitely enjoy the mushroom julienne dish, both taste and aesthetic.
Each dish can be made special, even if it does not contain any amazing and exotic ingredients. Julienne with mushrooms belongs to such dishes, it is prepared quite easily, you need few ingredients for cooking, and the dish is made very quickly.
In this article, we will tell you how to cook a surprisingly simple, but at the same time delicious dish called “Mushroom Julienne”.
Often there are situations when unexpected guests arrive. They need something to feed, and you don’t have time to cook for a long time. You can, of course, go to the nearest store. Buy a kilo of dumplings and cook them.
All guests will be full, but hardly satisfied. It would be unpleasant for me to come to a person and eat dumplings, which I take out of the refrigerator every day. But, on the other hand, I would not come to visit without warning .... But, now is not about that.
So, your task is to quickly and tasty feed the newly arrived guests, or cook a dish for your husband, who came home earlier. Therefore, you must quickly prepare something. This is where a surprisingly simple and tasty dish will help you - julienne with mushrooms.
julienne recipe
- Mushrooms - 200 grams
- Onion - 1 medium piece
- Sour cream - 4 tablespoons
- Cheese - 100 grams
Now about the choice of products. It is best to use mushrooms - champignons, as they are easily processed, and there is no risk of poisoning them. As a last resort, if you don’t have champignons, you can replace them with oyster mushrooms, or even better, edible mushrooms picked in the forest with your own hands. Be sure to choose a fresh mushroom, otherwise the dish may deteriorate.
Onions should be medium sized. If it is bitter, which cannot be ruled out, then put it in water for ten minutes in cold water. If the taste of bitterness still remains, then put it again, but only in new cold water. Onions should be medium sized. By the way, you can use red onion, it is rarely bitter at all, it is even called "sweet onion".
Choose sour cream according to your taste, the main thing, again, is that it is fresh.
But with the choice of cheese, you should also be careful. Pay attention not only to your own preferences, but also to the fact that it does not have a bitter taste. It should be firm, a little salty, but you can completely customize the cheese to your liking.
When all the products are selected, and you probably noticed that they need a little, you can start cooking the dish. Of course, we kept silent about banal things, such as salt, pepper, and other spices, but you use all this only according to your desire and preference.
Cooking julienne with mushrooms
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- First of all, you need to wash and clean the mushrooms, if necessary, and cut them. You can cut in several ways - you can cut into slices by cutting the mushroom into several parts, or cut into small plates.
- Peel the onion and cut it into small cubes. Next, put a frying pan on the stove, add a little sunflower oil to it, and heat it up. After the pan is hot, fry the onion for a few minutes until it turns golden.
- Mix mushrooms and sour cream in a bowl, and add onions. All this should be pepper and salt to your liking.
- The resulting mixture of sour cream, onions and mushrooms should be put in a baking dish. They are called cocottes, but if there are none, then you can use any form that can be put in the oven.
- Grate the cheese, and sprinkle the dish on top.
- Put the resulting dish in the oven, and turn it on, while setting the temperature at 160-170 degrees.
- Julienne with mushrooms takes 30 minutes to cook, periodically check if your dish is ready.
