How to cook julienne with chicken potato mushrooms. Delicate dinner: julienne with mushrooms and potatoes

We endlessly love julienne for its juiciness, tenderness, rich aroma. This is a dish with excellent taste and “expensive” appearance. And it's really easy to cook! In this article, we propose to supplement the classic recipes with one hearty ingredient - potatoes.

Option 1

Julienne with potatoes, chicken and mushrooms

You will need:

potatoes (seven pieces of medium size);
a small piece of boneless chicken meat;
two hundred and fifty grams of pickled champignons;
half a teaspoon of a spoon;
ground black pepper;
one tablespoon of butter;
five hundred milliliters of milk;
fresh dill;
two hundred grams of hard cheese;
thirty milliliters of refined oil for frying.

Let's start cooking:

Step 1. First, peel the potatoes and cut them into medium-sized strips. Fry a little (until a light golden crust).

Step 2 Mushrooms and chicken cut into small cubes. Put in a separate pan and simmer for about thirty minutes. You can pepper and salt to taste.

Step 3 Let's start making the sauce. We put one tablespoon of butter in the pan, wait until it melts, and add flour. Note that it is advisable to sift the flour so that lumps do not form. Mix and add milk. Blend the mixture until it is completely homogeneous. The sauce is ready: pour it into the mushrooms and chicken.

Step 4 After bubbling bubbles appear, remove the mass from the heat, add greens with dill and mix well.

Step 5 Grease a baking dish with butter and add potatoes to it. Top with mushroom sauce, sprinkle generously with grated cheese on a coarse grater.

Step 6 We preheat the oven, put the mold there and bake for about thirty minutes at a temperature of one hundred and eighty degrees. When the julienne with potatoes in the oven is ready, put it on portioned plates, sprinkle with fresh herbs and delight your loved ones with a new taste!

Option 2

Julienne in a pan with potatoes

You will need:

potatoes (five pieces of medium size);
one pack of cream (20%);
two hundred and fifty grams of hard cheese;
one jar of pickled champignons;
a little salt to taste;

Let's start cooking:

Step 1. Salt the water in a saucepan and put the washed potatoes there. Cook for about fifteen to twenty minutes. Then drain the water and let the potatoes cool. Remove the skin and cut into fairly large slices.

Step 2. If you wish, you can use fresh champignons, which are washed, dried and fried for about ten minutes (until all the liquid has evaporated). The jar option is perfect for quick cooking. Drain the excess liquid and chop the mushrooms if they are whole. In a frying pan with hot oil, fry for just a couple of minutes.

Step 3 As for hard cheese, it should be chopped on a medium grater.

Step 4 Put a layer of potatoes in a deep frying pan, salt and pepper to taste. Then lay out a layer of mushrooms and sprinkle generously with cheese. Pour the future julienne with a jar of cream and simmer for seven minutes over low heat, then put in a preheated oven and bake for about twenty minutes at a temperature of one hundred and eighty degrees. We decorate the dish with sprigs of parsley or any other fresh herbs. Julienne casserole with potatoes is ready!

Option 3

Julienne in potatoes

You will need:

potatoes (seven large pieces);
four bulbs;
two hundred grams of hard cheese;
fifty grams of flour;
one small pack of cream (medium fat);
fifty grams of butter;
a little dry paprika to taste;
a little salt to taste;
a little ground pepper to taste;
three cloves of garlic;
fresh dill.

Let's start cooking:

Step 1. Rinse potatoes thoroughly under running water and dry. Carefully cut into two halves. Now a very painstaking work: we need to cut the potato core in such a way that a boat is formed about eight millimeters thick. We leave the resulting boats in the water for fifteen minutes (during this time, all the starch will leave them). Some housewives simplify their task and cut out the core of already cooked potatoes.

Step 2 Now let's move on to the mushrooms. They need to be washed, peeled off the caps and cut into plates. Fry in a small amount of butter. Add the pre-chopped onion to the mushrooms and cook over low heat for at least ten minutes.

Step 3 We sift the flour. It is advisable not to skip this stage, because oxygenated flour will save you from unwanted lumps. Mix thoroughly and add cream.

Step 4 In order for the garlic to give the dish all its juice and aroma, it should be pressed through the garlic. Add some salt, pepper and paprika. Cook over low heat for about five more minutes.

Step 5 We take out the potato boats from the water and fill them with julienne. Lubricate the baking tray with oil and put in the oven preheated to one hundred and eighty degrees for at least fifteen minutes. After that, we take out the dish and generously sprinkle each potato with grated cheese on a medium grater. Put it back in the oven for fifteen minutes. Julienne stuffed potatoes are ready to serve! Can be topped with chopped green onions.

On a note! This dish will turn out even tastier if a couple of minutes before serving, put a small piece of butter on top of each potato.

Option 4

Julienne with potatoes and meat

You will need:

a small piece of beef tenderloin;
fresh champignons (seven pieces of medium size);
potatoes (eight pieces of medium size);
bulbs (three pieces);
one glass of sour cream;
olive oil (half a glass);
flour (thirty grams);
a little salt to taste;
a little ground pepper to taste.

Let's start cooking:

Step 1. We wash the meat under cold running water, after which we clean it from films and veins. Cut into small cubes and put in a baking dish, pre-greased with oil.

Step 2 The potatoes, as in previous recipes, need to be washed and peeled, and then grated on a fairly large grater. We spread the potatoes to the meat.

Step 3 As for the onion, it must be cut into strips and fried with oil until it softens. Mushrooms cut into thin plates and add to the onion. Fry for about four to five minutes, pepper and salt to taste, then spread a neat layer on the potatoes.

Step 4 We take a separate dry frying pan and fry the flour on it until it becomes light brown. Add sour cream and mix well. Simmer for a few minutes over low heat.

Step 5 The finished sauce is left to be poured onto the products in the form. At the end, sprinkle generously with grated cheese on a medium grater and put in a preheated oven. Set the temperature to low and cook for about sixty minutes.

Step 6 Serving julienne with beef and potatoes is simple: carefully cut it into even-sized pieces and arrange on serving plates. Decorate with parsley or any other fresh herbs.

3 simple secrets of a successful julienne

Julienne is tastier if it has a lot of sauce. If suddenly you see that the amount of prepared sauce is too small, then mix a few tablespoons of water with sour cream.
If you dry the mushrooms during frying, then the dish is unlikely to turn out tasty.
If the classic version can be served cold, then this does not apply to julienne with potatoes. After repeated heating, potatoes simply lose their taste.

Do you know anything useful about how to cook homemade julienne with potatoes? If yes, then share with our users in the comments below the article.

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recipe with photo in the oven

06/07/2016 // admin

Peel the onion from the husk and chop.

Wash the mushrooms, cut in half. If the mushrooms are large, you can cut them into quarters.

Rinse potatoes, peel, rinse again and grate on a coarse grater. Potatoes add more juiciness and flavor to the dish.

Take a frying pan with high sides, pour vegetable oil, and simmer the chicken fillet pieces. When all the moisture has evaporated, add onions and mushrooms to the pan. The ingredients should be fried until golden brown.

When the products acquire a golden hue, grated potatoes are added to the pan. All together should be simmered for a few more minutes.

Next, you should add sour cream, your favorite spices, and stew the ingredients a little more.

Further, the resulting mass should be distributed among special pots for julienne.

On top of each pot should be poured a little grated cheese on a coarse grater.

The oven should be heated to 200 degrees and send the pots of julienne for 25 minutes to bake.

Julien on the opposite side

Housewives do not always have julienne pots in their arsenal of kitchen utensils. But this is no reason to refuse to prepare such a delicious dish! We offer Julienne with chicken and mushrooms and potatoes: a recipe with a photo in the oven on a baking sheet. A recipe for how to quickly cook a pie with meat and potatoes from yeast dough.

Required Ingredients:

400 grams of any mushrooms;
Three onion heads;
250 ml of heavy cream;
100 ml of milk;
10 potatoes;
250 grams of hard cheese;
Two tablespoons of flour;
Salt and pepper;
250 grams of chicken fillet.

Cooking method:

Chop the onion and fry in vegetable oil until translucent.
Rinse the mushrooms, cut into quarters, add to the onion in the pan and fry for several minutes.
Cut the chicken fillet into cubes, send to fry for onions and mushrooms for 10-15 minutes.
Add cream and milk to the products in the pan, add flour. Bring everything to a boil and then reduce the heat and simmer everything together for 10 minutes.
Potatoes should be peeled, washed and cut into cubes. In a separate pan, fry the potatoes until golden brown, you can add another onion head. Salt and pepper the potatoes.
Next, grease a baking sheet or baking dish with vegetable oil. At the very bottom, the first layer. Distribute potatoes. Then, with a second layer, spread the mixture of mushrooms, onions and chicken.
Grate the cheese on a coarse grater. Sprinkle the top layer of julienne with grated cheese.
Heat the oven to 180 degrees, send a baking sheet or baking dish with products to bake for 20-25 minutes. Cooking delicious lobio from canned red beans, a classic recipe.

Julienne with chicken and mushrooms and potatoes (recipe with photo in the oven) is very easy to cook. This dish is a great way to diversify the festive table, or just arrange a delicious surprise for the family for dinner. To add more sophistication and freshness to the dish, ready-made julienne with chicken and mushrooms and potatoes can be sprinkled with chopped herbs.

Bon appetit!

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Julienne with potatoes: 8 delicious recipes |

It is very tasty and original to serve julienne in potato cocotte makers, in potatoes, or just add potatoes to the dish. Choose!

Recipe 1: julienne cooked in potatoes

Julienne in potatoes is a very tasty, satisfying and festive dish. When the season of young vegetables begins, such a julienne is best cooked with new potatoes. For the dish, you need to choose large potatoes. If you have the opportunity to get mushrooms that are more fragrant and brighter in taste than champignons, be sure to use them. It is better to serve such julienne in potatoes hot, but the cooled dish is also delicious. As a side dish, you can serve a mix of fresh vegetables, fragrant seasonal herbs, pickles. Also, if desired, you can additionally serve sauce - tomato or cream - a matter of taste.

Potatoes 4 pcs
Champignons 200 g
Sour cream 5 tbsp
Wheat flour of the highest grade 1 tsp
Salt to taste
Ground black pepper to taste
Vegetable oil 20 ml
Onion 1 pc
Hard cheese 70 g

First of all, you need to wash the tubers of young potatoes well, preferably with a hard sponge or brush. Transfer the potatoes to a saucepan and fill it with water, send to the stove. Boil potatoes for five minutes. Cool down the potatoes after.

In the meantime, while the potatoes are cooling, take a frying pan, pour oil into it and let it warm up. Peel a medium-sized onion from the husk, rinse and chop into cubes. Wash the mushrooms, peel the caps, chop the mushrooms into small pieces. Transfer both cuts to the pan and fry until cooked and ruddy. Sprinkle some salt and pepper along the way.

When the potatoes have cooled, take a sharp knife and cut each potato lengthwise into two equal halves. You will also need a teaspoon with a sharp end, using a spoon, scrape out the middle of each half of the potato, so that the result is "boats" for filling.

When the mushrooms and onions become a pleasant ruddy color, add a teaspoon of wheat flour to them, mix well and brown for half a minute.

Then add a portion of sour cream, preferably not very thick. Leave the pan on the stove, stir the ingredients for a couple more minutes.

Now you should turn on and warm up the oven, set the temperature for baking 180 degrees. Generously fill potato blanks with prepared julienne from the pan, additionally salt if desired.

Grate hard cheese with shavings, sprinkle each workpiece. Transfer the potatoes to a heatproof bowl and place in the oven for about 20 minutes.

Then serve the finished dish to the table, optionally with sauce or vegetables.

Enjoy your meal!

Recipe 2: Julienne with Mushrooms and Potatoes (Step by Step Photos)

If guests are expected, and you don’t know how to surprise them, then julienne with chicken, mushrooms and potatoes in the oven, the recipe with a photo of which will be described below, will be an excellent option. You can bake julienne in small kokoshnits, larger pots, or in one large form. This dish always turns out to be very satisfying, fragrant and high-calorie, since it necessarily contains sour cream (cream, Bechamel sauce), hard cheese, and in this case also potatoes with chicken. There is no need to overload the dish with spices, a couple of pinches of nutmeg will be enough.

700 g potatoes
500 g chicken
150 g hard cheese,
50 g butter,
2 tbsp. l. wheat flour
2 pinches ground nutmeg
350 ml milk
2 tsp salt,
2 tbsp. l. vegetable oil,
1 large onion
200 g of champignons.

First of all, peel and wash the potatoes, cut into cubes. Heat the frying oil in a frying pan and transfer the potatoes there, salt and fry for 10-15 minutes until half cooked.

Put a piece of butter in a saucepan and melt it. Then pour the flour into the melted butter and continue to stir with a spoon or immediately with a whisk.

After a couple of minutes, start adding milk little by little, stirring with a whisk. Salt and sprinkle with ground nutmeg. When the sauce thickens, turn off the gas. If there are a lot of lumps in the sauce, you can strain it.

Peel the onion and chop finely.

Remove browned potatoes from the pan.

Transfer the chopped onion to the pan and pass it for 3 minutes over low heat, until a caramel shade appears.

Mushrooms need to be cleaned and boiled in salted water for 5 minutes, and then the water is drained and especially large mushrooms are cut into 2-3 parts. Put in layers in a form with high sides: potatoes, onions, mushrooms.

Brush the mushrooms on top with the bechamel sauce.

Wash the chicken meat, remove all excess and cut it into small pieces. You can take a breast or more fatty meat cut from the legs and thighs of the carcass.

Fry it over high heat for 5 minutes, stirring, then transfer to a pan.

Grate hard cheese on a coarse grater.

Sprinkle the future julienne on top with grated cheese, garnish with vegetables and herbs as desired. Put the mold in an oven preheated to 180 degrees for 15-20 minutes.

Allow the dish to cool slightly before serving. Serve fresh vegetables with julienne. Bon appetit!

Recipe 3, step by step: julienne with chicken and potatoes

boneless chicken meat - 300 g,
fresh mushrooms (champignons, oyster mushrooms) - 400 g,
turnip - 1 pc.,
hard cheese - 200 g,
potato tubers - 4 pcs.,
cream - 4 tablespoons,
wheat flour - 1 tbsp,
vegetable oil - 2-3 tablespoons,
salt, spices.

First of all, we wash the meat and clean it from the films. Next, cut it first into slices, and then cut into medium-sized cubes.

We cut off the bottom of the onion, remove dry scales from it and wash it in cold water. Then cut it in half, and then cut into small pieces. We wash the mushrooms from dirt, dry and cut into slices.

We put the meat in a frying pan heated with oil and fry first over high heat, and then fry over low heat so that a crust forms on the meat, but inside it is not overdried.

At the next stage, rub the peeled potatoes on a coarse grater (you can use a combine) and add to the pan to the meat and mushrooms.

Fry for a couple more minutes.

Then pour in the cream, add flour and spices and simmer for a few more minutes.

Now we lay out our dish in forms and sprinkle grated cheese on top.

Bake julienne in the oven for 15-20 minutes at a temperature of 200 degrees.

As soon as it cools down, you can serve directly to the table in the forms.

Bon appetit!

Recipe 4: potatoes with julienne in the oven (step by step)

Wheat flour / Flour - 1 tbsp. l.
Hard cheese
Cream (I had 10%) - 200 ml
Onion (medium size) - 2 pcs
Chicken breast (boiled) - 200 g
Mushrooms (approximately) - 300 g
Potatoes (large, I had) - 10 pcs
Spices (salt, pepper)
Butter (for frying)

First of all, we prepare the potatoes. Wash it well, you can use a brush, because we will eat it with a skin.

Cut in half and carefully remove (or scrape out) the center with a spoon.

We make a potato cocotte for our julienne.

Put the prepared potatoes in a saucepan with water (so as not to darken). Although there is an option to boil it in salted water a little (then the cooking time is reduced in the oven). But this is optional.

Ingredients for the filling, i.e. mushrooms, onions, cut the breast finely. But I took the same amount of chicken ham instead of chicken breast.

We heat the pan with butter and start frying in it: first the onion (5 minutes), then add the mushrooms, fry together with the onion.

Then add the breast (or, like mine, ham) and fry everything together for another 5 minutes.

After adding a spoonful of flour, mix it well and cream.

Simmer everything together for a couple of minutes.

On a baking sheet greased with butter, put the "kokotnitsy" from potatoes, each "kokotnitsa" a little salt (this is provided that the potatoes have not been boiled beforehand), pepper and put our stuffing into the "kokotnitsa" with a spoon.

We put in an oven preheated to 180-200 * C and bake until the potatoes are ready. In each oven, this time is different (if the potatoes were pre-boiled, then the time naturally decreases).

After we take out our potatoes, sprinkle grated cheese on top and send it back to the oven so that the cheese melts.
For example, I didn’t put it in the oven anymore, but put it on a dish from the microwave and sent the cheese to melt in the microwave.

Everything, the julienne is ready. Serve it with greens and vegetables (vegetables, of course, in season).

Recipe 5: julienne in pots with potatoes

We all love this dish, but not everyone knows how to cook it correctly. This recipe will help you eliminate ignorance and please your family with another culinary masterpiece.

piece of meat
300 grams of mushrooms
Potatoes, at the rate of 1.5 potatoes per pot
2 onions
1 carrot
2 garlic cloves
Pepper
Spices to taste

To begin with, we cut the meat into thin slices, it is advisable to cut it across the fibers. If you are cooking with pork, then put a couple of pieces of fat in the pan so that it renders and you can use it to fry the rest of the meat without using sunflower oil. And if you are cooking from lean meat, then put the pieces in a preheated pan with hot oil. And fry the meat until half cooked, so that the meat is only covered with a golden crust, but not cooked, do not forget to salt, pepper and sprinkle it with spices.

Divide the cooked meat in half into pots.

Then, in the same pan, chop the oil or fat and put the mushrooms. If you use dry ones, then it is better to soak them and steam them with boiling water, and if frozen, then wash and defrost, fresh ones can be washed, cut and put in a pan.

When the mushrooms are well fried, the juice boils away from them, they will be almost ready, we add finely chopped carrots to them.

When the mushrooms are fried with carrots, add finely chopped onion, pepper and fry until the onion is half cooked.

When the onion is half cooked, we add finely chopped garlic and remove the pan from the stove. We spread the mushrooms with vegetables on the meat, but not completely the entire contents of the pan.

We spread thinly sliced potatoes on meat and mushrooms with vegetables.

And then again the remains of mushrooms with vegetables. Don't forget to salt the potatoes.

We put slices of cheese on all the ingredients gathered together, close the lid and put in a preheated oven.

After 30 minutes, our julienne is ready, but do not forget that we only cook for 15 minutes on high heat, the remaining 15 on medium and even slow. Serve on the table in pots.

Recipe 6: Julienne with Potatoes, Chicken and Mushrooms

Very tasty potatoes in a creamy sauce with mushrooms. It's easy to prepare. Products are available and always in the house.

Potato - 6 pcs
Mushrooms (fresh) - 250 g
Chicken breast - ½ piece
Bulb onion (Large) - 1 pc.
Green onion - 1 bunch.
Milk - 200 ml
Processed cheese (soft type "Viola", "Amber Light", etc.) - 100 g
Spices (to taste)

Salt, pepper the chicken breast, bake until tender. Cool, cut into cubes.

Onion cut into half rings, fry until transparent in vegetable oil.

Add chopped mushrooms to the onion, fry for another 5-7 minutes.

Peel the potatoes, cut into cubes, fry until tender in vegetable oil. At the end, salt, add spices.

We combine everything together - potatoes, chicken breast, onions + mushrooms. Mix gently.

Add milk, melted cheese. Heat everything for 5-10 minutes so that the cheese melts and each piece is in a milk-cream sauce. At the end, add chopped green onions.

Serve hot. Well, oh so delicious!

Recipe 7: Delicious Potato Julienne (with photo)

Appetizing, hearty julienne with potatoes is a French national dish. This dish can be sour cream or flour, but today we will cook sour cream - a flour delicacy!

Potatoes 3–4 pcs.
Butter 100 g.
Mushrooms 400 g.
Onion 1 pc.
Wheat flour 1 tbsp. l.
Cream or sour cream (25-30% fat) 250 g.
Hard cheese 150–200 g.
Salt ½ tsp.
Ground black pepper ½ tsp

Immediately take care of the mushrooms, wash, peel, soak in water for half an hour, salt the liquid.

Peel the husk from the onion, chop the onion as finely as possible.

Drain the water from the mushrooms, dry them.

Heat the pan with butter, send the mushrooms to fry for 20 minutes.

Then add the onion to the mushrooms, mix, fry the food together for 7 minutes.

In order for the mass to become thick, add the sifted flour.

As soon as the flour begins to dissolve, pour in the cream here, simmer for another 10 minutes. Then salt the mixture, pepper, mix, remove from heat.

Rinse the potatoes thoroughly, peel, cut in half lengthwise. Take a tablespoon, remove the middle of the potato halves, you should get baskets. Take out a baking sheet, grease with oil, put the potato containers on it. Salt them, pepper them, put butter in each potato.

Preheat the oven to 200 degrees, fill the baskets with the prepared mushroom mass with sauce, send the products to bake for 15 minutes.

Rub the cheese, after the specified time, sprinkle it with a treat, send it back to the oven for 15 minutes.

That's all, soon julienne with potatoes will be ready!

Recipe 8: mushroom julienne with potatoes in the oven

Julienne with mushrooms is a classic French dish. Everyone can cook it according to this recipe. This dish does not require any large financial investments or long cooking time.

Julien in France is a method of slicing vegetables for further use in dishes. More precisely, chopping vegetables to the state of finely chopped straws, because in this form the vegetables are more delicate in taste. But in Russia and Ukraine, julienne is called fried mushrooms with cheese, served in portions (usually in tartlets or cocottes).

There are a huge number of ways to cook julienne. Often, various kinds of ingredients are added to this dish. It can be vegetables (for example, potatoes, as in our recipe), and meat, and even seafood.

You can cook this appetizer at home according to the classic recipe quite quickly, which will become a “trump card in the sleeve” for novice hostesses if you need to surprise guests with a tasty and at the same time simple dish. You can learn more about cooking julienne with mushrooms, potatoes and cheese from the step-by-step recipe with a photo.

potatoes - 3 pcs
marinated porcini mushrooms - 300 gr
hard cheese - 100 gr
chicken egg - 1 pc.
potato starch - 1 tbsp.
flour - 1 tbsp
sour cream - 3 tbsp
butter - 1.5 tbsp.
onion - 1 pc.
salt - to taste
white pepper - to taste
dill - 4 sprigs

First, peel the potatoes and finely three with a fine grater. After rubbing the potatoes, squeeze them well so that there is no liquid left. Add pre-grated hard cheese and starch to the potatoes. We mix all the ingredients well.

Break the egg, add the yolk to the rest of the ingredients and mix everything together again.

Now the mass for cocotte makers is prepared.

Lightly grease the form with oil and distribute the resulting mass evenly along the bottom and edges. After that, we put the cocotte makers in the oven preheated to 190 degrees for 20 minutes.

Meanwhile, peel the onion and cut it into small cubes.

Then put the onion in a frying pan with hot oil.

When it becomes translucent, add finely chopped mushrooms to the onion and leave to fry for another 20 minutes.

Mix flour with sour cream.

We put "sour cream" flour to the onions with mushrooms. Mix thoroughly and leave for a while. As soon as the sour cream becomes thick, remove the pan from the stove.

The resulting cocottes, after they have cooled, are removed from the molds.

We put the mass from the pan into the cocotte makers, decorate with greens - and you can serve homemade julienne with mushrooms on the table.

www.eat-me.ru

Once you taste the julienne with potatoes, chicken and mushrooms that is eaten in every French home, you will return to the recipe again and again. This is the classic of French cooking that we are all used to, although there are more and more variations of this treat every day.

It is in our country that julienne (julienne) became a dish, and initially it was a certain way of slicing, which got its name from a famous French culinary specialist.

In the 19th century, François Massialo first proposed cutting vegetables into thin strips. He believed that in this form they are cooked faster. Used this cut for soups, salads and even sauces.

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Julienne with potatoes, mushrooms and chicken in the oven

Ingredients

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Cooking mushroom julienne with chicken and potatoes in the oven

As we have already mentioned, in France this dish is not called “julienne”, but “cocote”, and it is prepared in cocottes - small ceramic glasses. We use ceramic pots for cooking more.

After choosing the fillet, rinse it in cold water, dry it with a paper towel so that excess moisture is gone.
Cut it into cube-shaped pieces.
We clean the husk from the onion head, cut it under cold water, rinse it. All this so that our eyes do not cry when cutting.
Grind the onion moistened with cool water with a knife.
Mushrooms cut into pieces of medium size.
My potatoes, peel, rub on a coarse grater.
Heat up some oil in a frying pan.
Put the chicken in a pan and fry until the chicken juice has completely evaporated.
Add onions, mushrooms and fry until golden brown.
Squeeze the potatoes and put them into the total mass, stir, simmer for another 15 minutes.
Add sour cream. If the sour cream turned out to be liquid, then you can add flour. The amount of flour varies, depending on the consistency of the sour cream.
Don't forget the salt and pepper. Some seasoning wouldn't hurt either. Well "fit" into the julienne with potatoes, chicken and hop-suneli mushrooms. Stir again and simmer on low heat for a couple of minutes.
We remove the julienne from the stove and lay it out in pots. If there are cocottes, then you can use them.

14. Pass the cheese through a coarse grater. Sprinkle generously over the top of the dish.

15. We heat the oven to 200 degrees. We send our pots into it for 15 minutes.

If the dish is served directly in the pots, then it will be much more appetizing. Put the pot on a beautiful plate, put a sprig of dill and a slice of white bread on it.

By the way, to make ordinary bread look elegant on the festive table, first cut it into pieces, and then cut the piece diagonally - you will get original triangles.

As a matter of fact, the cooking technology is identical to the previous recipe, as well as the composition. But the food has undergone some changes.

Ingredients

Chicken breast - 300 g;
Mushrooms - 300 g;
Onion - 1 pc.;
Potato - 1 pc.;
Mustard - ½ tbsp;
Cream 15-20% - 200 ml;
Hard cheese - 100 g;
Salt - to taste;
Vegetable oil - to taste;
Flour - 1 tbsp.

Cooking julienne (classic) in a slow cooker

Cut the meat into small portions. If there are films and tendons, then we remove them. A clean, tender fillet should remain.
We set the slow cooker on the “Baking” mode with a timer of 50 minutes.
Pour in the oil and fry the chicken for a quarter of an hour.
At this time, chop the finely peeled onion. You can use a meat grinder with a large nozzle or a grater.

It is not worth turning the onion into porridge, otherwise, instead of a delicate aroma, we will get a not very pleasant bitterness.

Wash mushrooms and cut. If you use fresh mushrooms, then it is better to boil them for 5-10 minutes beforehand.
Add onions and mushrooms to the chicken, stir.
Three peeled potatoes on a coarse grater, squeeze out excess juice and put in a multicooker bowl. Mix, simmer. If there is liquid, then you need to simmer without a lid until all the juice has evaporated.
Add mustard, salt, flour, mix. To prevent the flour from turning into lumps, you can add it using a strainer.
Lightly heat the cream and pour into a bowl with a dish. Stir, install the lid and cook until the end of the time.

After the signal, sprinkle julienne (julienne) with grated cheese on a coarse grater. Close the lid and let the dish rest for a few more minutes. During this time, the cheese should melt, and the hearty treat should be saturated with it.

What is interesting about this recipe is that julienne with potatoes, mushrooms and chicken can be served not only with wine, but also with cold beer. Still, not every recipe can boast of this.

Bon appetit!

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recipes for julienne with potatoes, mushrooms and other ingredients

Julienne with potatoes and mushrooms is much more satisfying than the classic version of this dish, where potatoes are not used. Such a dish can be easily reclassified from snacks to the category of full-fledged dishes, since after tasting it, hardly anyone will ask for a hot one. Well, if chicken is included in the julienne with fellem and mushrooms, then such a culinary masterpiece can easily be served on the festive table.

How to cook julienne with mushrooms and potatoes in the oven

Julienne with potatoes and mushrooms

Champignons - 500 g,
potatoes - 300 g,
1 onion
sour cream - 400 g,
2 tbsp. spoons of flour
cheese - 100 g,
salt, pepper - to taste.

Cut all the potatoes into cubes and put in a frying pan with a little vegetable oil. Fry the potatoes over medium heat for 5 minutes, then add the finely chopped onion and continue frying for another 10 minutes.

After that, add chopped mushrooms to the vegetables, mix everything, salt, cover and simmer for another 10 minutes.

Put sour cream and flour in a bowl, mix well, gradually adding warm water (approximately 1 cup). Then lay out the contents of the pan and, gently stirring, fill the cocottes.

Sprinkle the top with grated cheese and place in the preheated oven. As soon as the cheese is lightly browned, the julienne with mushrooms and potatoes, cooked in the oven, is ready.

The best julienne recipe with mushrooms and potatoes

Ingredients:

kilogram of mushrooms
half a kilo of potatoes
half a cup of sour cream
a glass of milk,
250-300 gr. onion,
cheese 50 gr.,
drain. oil 2 tbsp. l.,
so much pain
pepper and salt.

Cooking method:

Rinse the mushrooms, chop into strips and boil until half cooked. Then throw them in a colander, let them dry a little. Then sauté with chopped onions. Peel potatoes, cut into small squares.
Prepare the sour cream sauce: melt the butter and gradually stir in the flour until a homogeneous consistency is obtained, then, stirring constantly, slowly pour in the milk and sour cream. Heat the sauce slightly, do not bring to a boil.
Pour the mushrooms with the resulting sauce and heat the dish at a low boil for about five minutes.
Portion molds (kokotnitsy) generously grease with oil (can be creamy). Put the potatoes, then pour the cooked mass. Sprinkle with grated hard cheese on top, pour with butter and bake in the oven until the cheese is melted. The julienne with mushrooms and potatoes prepared according to this recipe is ready. Bon appetit!

Julienne with mushrooms and potatoes in the oven

Ingredients:

Potato - 10 pcs.
Mushrooms - 500 g
Hard cheese - 200 g
Processed cheese - 1 pack
Onion - 3 heads
Garlic - 3 cloves
Eggs - 2 pcs.
Flour, salt, spices, butter and vegetable oil.

Step by step preparation:

Saute the mushrooms. Boil potatoes, peel and cut into cubes.
To prepare julienne with potatoes and mushrooms, fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
put a second frying pan on the stove and, without adding oil, fry the flour for several minutes. The main thing is that the flour becomes golden.
Then add a tablespoon of butter to the flour and, stirring quickly, fry until the butter is absorbed. While continuing to stir, pour a little boiling water into the pan and bring the contents of the pan to a boil. The result is a thick mass.
After boiling the sauce, add the melted cheese to it and mix everything. It remains to add salt along with spices. After boiling, turn off the fire. After the sauce has cooled, add the eggs to it and mix everything.
Place potatoes in the bottom of a baking dish. Top with a layer of fried mushrooms and chopped garlic, and then fill the contents of the mold with sauce. Sprinkle the dish with grated cheese, send the form to the oven.
At a temperature of 180 degrees, bake the dish for half an hour. After the formation of a fragrant crust, remove the julienne with mushrooms and potatoes from the oven, put on a dish and serve.

Julienne with mushrooms and potatoes

Ingredients:

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

Cooking method:

To begin with, cut the onion into small pieces and put it in a frying pan heated with oil. Onions should be fried until golden brown.
Mushrooms must be washed and cut into 4 parts - they should be put in a pan with onions.
To already fried mushrooms, add cubes of potatoes, sour cream. If a lot of juice is formed, then it is worth adding a pinch of flour, and then put it all out. Add pepper and salt to taste.
You need to stew the julienne for 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put the julienne into tartlets. Another option: before adding the cheese, you can put the julienne in cocottes, and then sprinkle with cheese and place in the oven for 5 minutes.

Julienne recipes with chicken meat, potatoes and mushrooms

Julienne with potatoes, chicken and mushrooms

Cooking julienne with potatoes and mushrooms is easy. For this we need:

Chicken (boiled meat) - 300 g,
oyster mushroom (fried) - 200 g,
potatoes - 500 g,
mushroom broth or milk - 200 ml,
2 tbsp. butter spoons,
1 st. flour spoon,
sour cream - 200 g,
1 st. a spoonful of cheese (grated)
salt - to taste.

Sauce preparation. Fry flour, add butter, pour in broth or milk, bring to a boil, mix with sour cream.

Cut the meat into strips, mix with mushrooms, cut the potatoes into strips, pour over the sauce, put in a bowl, sprinkle with grated cheese. Bake julienne with potatoes, chicken and mushrooms in the oven for 10-15 minutes.

A simple recipe for julienne with potatoes, chicken and mushrooms

Ingredients:

6 potatoes
500 g chicken fillet
1 medium onion
200 g white mushrooms
1 st. l. flour
100 ml cream
50 g hard cheese
nutmeg
herbs (greens) to taste
salt pepper
vegetable oil (olive)

Cooking:

Cut potatoes lengthwise, remove cores.
Cut the chicken fillet, mushrooms and onions into very small cubes, fry in vegetable oil over high heat for 7 minutes.
Add the flour to the chicken fillet, lightly fry, and then pour in the cream, add salt, pepper and nutmeg. Heat well, but do not bring to a boil.
Spread the resulting mass into the middle of the potatoes, sprinkle with grated cheese and your favorite herbs.
Bake in the oven at 200°C for 15 minutes. You can bake julienne with mushrooms, chicken and potatoes in the microwave until tender.

How else to cook julienne with chicken, mushrooms and potatoes

Ingredients:

500 grams of chicken fillet,
300 grams of potatoes,
500 grams of mushrooms
200 grams of hard cheese,
200 grams of onion,
300 grams of sour cream,
butter, salt, pepper.

Cooking method:

Onion must be cut into small pieces and fry in a pan until transparent. Keeping it on the gas for too long is not worth it, since the onion should only set off the aroma and taste of the dish.
Place chicken and mushrooms in a skillet with onions. Lightly salt and pepper. And all together you need to fry until cooked. After waiting for the evaporation of moisture, it is worth turning off the fire.
Forms for julienne should be greased with butter. Then you need to put chopped potatoes in them, then fried foods, then pour over with pre-prepared sauce or sour cream, and finally sprinkle with grated cheese. Then put the molds in a heated oven for a quarter of an hour.
It is easy to determine the readiness of julienne with potatoes, chicken and mushrooms, baked according to this recipe - a crispy golden crust will indicate that the dish can be taken out.

Julienne recipe in a slow cooker with potatoes and mushrooms

What you need:

400 g potatoes
500 g chicken fillet,
500 g mushrooms
1 onion
100 g grated cheese
1 cup sour cream or cream
1 st. l. flour,
1 st. l. breadcrumbs,
50 g butter,
vegetable oil,
ground black pepper, salt

How to cook:

Boil the chicken fillet in salted water until tender (about 30-40 minutes), cool and cut into small pieces. Cut the potatoes into medium circles, wash the mushrooms, peel, cut into thin slices. Melt the butter in a multicooker bowl, put the mushrooms. Cook in the "Baking" mode for 30 minutes. Fry with the lid closed, stirring occasionally. Cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, salt and pepper. For sour cream sauce, fry the flour in butter for 2-3 minutes, stirring constantly. Add sour cream and mix thoroughly so that there are no lumps. As soon as the sour cream thickens, pour in a little hot water (the sauce should resemble liquid sour cream in consistency), bring to a boil. Lubricate the cocotte makers with vegetable oil, put potatoes, chicken meat on the bottom, then fried mushrooms with onions. Pour in sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in a slow cooker and cook in the “Baking” mode for 30 minutes. At the end of cooking
dig the lid of the multicooker and let the julienne with potatoes and mushrooms cool down a little so that the sauce and melted cheese have time to grab a little.

How to cook julienne in potatoes with mushrooms and cheese

Ingredients:

Potatoes (large) - 5 pcs
Champignons - 400 gr
Grated cheese - 200 gr
Bulb - 1 pc.
Butter - 100 gr
Flour - 1/2 tbsp.
Cream - 250 ml
Salt, pepper - to taste

Recipe for julienne in potatoes:

First, wash the potatoes well, but do not peel them yet. Cut each potato lengthwise into two equal parts. Then carefully, using a dessert spoon, scrape out the flesh of the potato. We need a kind of potato boat with a side thickness of no more than 5-7 mm. We put the resulting potato boats in cold water so that the potatoes do not turn black and give off excess starch.

In the meantime, let's get on with the rest of the ingredients. Melt the butter in a frying pan, put our mushrooms in it. Stew the mushrooms over moderate heat for about 5-7 minutes, after which we add finely chopped onion to them. Simmer mushrooms with onions for another 5-7 minutes over medium heat, then add flour to the pan. Stir quickly to thicken the mass.

After mixing the flour well, add cream or sour cream to the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. We take it off the fire. We put our potato boats in a heat-resistant and lightly oiled dish, put a small piece of butter in each boat, as well as a little salt and pepper.

We fill the boats with mushroom filling. We put our potato boats in the oven, preheated to 180-200 degrees. We bake julienne in potatoes for 15 minutes, after which we sprinkle each boat with grated cheese to form a kind of cheese cap. Put back in the oven and bake for another 15 minutes until done. As soon as the potatoes are covered with a golden crust on all sides, then the dish is ready. Before serving julienne in potatoes with mushrooms and cheese, you can pour a little melted butter into each serving.

Recipes for julienne with mushrooms and potatoes in pots

Julienne with mushrooms and potatoes in pots

Ingredients:

300–400 g chicken fillet,
300 g boiled mushrooms,
1 kg. potato,
1 st. l. flour,
200 ml chicken stock or milk
60 g butter,
250 ml sour cream
1 st. l. grated cheese, salt.

Cut the meat into strips and fry in butter. Cut potatoes into strips (or cubes). Place potatoes, meat, mushrooms in portioned clay pots, pour sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

To prepare the sauce for julienne with mushrooms and potatoes cooked in pots, lightly fry the flour in a pan, then add the butter and fry, stirring constantly. Pour in hot broth or hot milk and bring to a boil, stirring. Mix the resulting white sauce with sour cream in a ratio of 1: 1 and bring to a boil.

Julienne chicken, mushrooms, potatoes

Description: greens can add a spicy flavor to almost any dish. It especially enlivens julienne, which, thanks to sour cream, is very satisfying.

Ingredients:

400 grams of mushrooms
300 grams of chicken (chicken fillet),
4 pcs potatoes,
200 grams frozen spinach
300 grams of sour cream,
a tablespoon of vegetable oil
garlic clove,
70 grams of cheese
salt, black pepper.

Cooking method:

It is necessary to prepare mushrooms for julienne - it can be champignons, even better if you take porcini mushrooms or chanterelles. Mushrooms should be washed and cut into pieces.
Spinach must be thawed, then pour out the liquid and chop the greens. Peel potatoes, cut into small cubes. Boil the chicken fillet and cut into pieces.
In a frying pan, it is necessary to heat the oil and fry the mushrooms with a pre-chopped clove of garlic. Then add fillet, sour cream and spinach there, season with pepper, salt, and then simmer for 5-7 minutes.
Put the potatoes in small pots, top with the mushroom mixture and sprinkle with grated cheese on top.
In an oven preheated to 200 degrees, you need to put pots with julienne and bake the dish for 10 minutes. Serve hot on the table.

mushroom-info.ru

Julienne with mushrooms and potatoes recipe with photos, how to cook on Webspoon.ru

Step 1

For work, we need champignons, potatoes, cheese, milk, cream, sunflower oil, onions, salt, pepper.

Peel potatoes (5 pieces), cut into cubes and fry in a piece of sunflower oil until almost cooked. Season with salt (0.75 tsp).

Onion (2 pcs.) Peel, cut into cubes and fry in the rest of the sunflower oil for 3-4 minutes.

Add peeled and chopped champignons (300 g) and cook for another 8 minutes. Season to taste with salt and pepper.

In another, dry frying pan, fry the flour (1.5 tablespoons) until creamy.

Add milk (100 ml) and grind well so that there are no lumps.

Pour cream (200 ml) into the flour mixture, put the onion-mushroom mixture, bring to a boil and simmer for 5 minutes.

Put the potatoes in a heat-resistant form.

Spread the mushroom mixture over the potatoes.

Top with grated cheese (200 g).

Send the dish to a preheated oven (180 ° C) for 15 minutes.

webspoon.ru

Julienne with chicken, mushrooms and potatoes

Julienne is a dish of French cuisine, but it also took pride of place on our Russian holiday tables. The classic julienne recipe includes only chicken and mushrooms, but no one forbids experimenting. In this recipe, potatoes are also used, which will give the dish additional juiciness and richness ....

Ingredients

chicken fillet - 300 g__NEWL__
mushrooms (any) - 1 can (400 g) __NEWL__
onion - 1 piece__NEWL__
potatoes - 4 pieces__NEWL__
hard cheese - 200 g__NEWL__
sunflower oil__NEWL__
wheat flour - 1 table. spoon__NEWL__
sour cream - 3 table. spoons__NEWL__

Cooking steps:

1. When choosing a fillet for cooking julienne, you should give preference to chilled chicken meat.

2. Rinse the chicken fillet under running water, dry excess moisture with a paper towel and cut into small cubes.

3. Onion is also chopped finely.

4. Cut whole champignons from a jar into halves. If the mushrooms are very large, you can chop them into quarters.

5. To make the dish more tender and satisfying, potatoes are used in this recipe. The root crop must be cleaned, washed and rubbed on a grater with large holes.

6. Pour a little sunflower oil into a frying pan with high sides. We spread the chicken fillet and simmer in a pan until all the moisture has evaporated. When all the water has evaporated, add finely chopped onions and mushrooms to the chicken.

7. Fry all prepared foods together until golden brown. Then add the grated potatoes, mix and continue to simmer.

8. Then add sour cream. If it turns out watery, you can add a little flour. Next, add salt, pepper, your favorite seasonings. This recipe uses hops-suneli seasoning. Stir and simmer a little more.

9. We lay out the resulting mass in cocotte makers. We got 7 pieces.

10. On a grater with large holes, grate hard cheese and sprinkle generously on top of cocotte makers.

11. We send the prepared cocotte makers with julienne to the oven preheated to 200 degrees for 15-20 minutes. After the time has elapsed, we take out the dishes to cool.

Julienne with chicken, mushrooms and potatoes is ready!

Very easily and quickly we got a hearty, self-sufficient dish that will rightfully take pride of place on the table and decorate any holiday. Such a wonderful gourmet hot appetizer, which exudes warmth and comfort, will also be a great addition to your family and friends during lunch or dinner.

Hello dear reader, if you liked our recipe, then do not miss the new one and subscribe to us in Yandex.Zen You can also print it below by clicking on the Print button or

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Julienne in pots with potatoes

Preparation description:

Any type of mushroom will work for this recipe. Mushrooms can be replaced with oyster mushrooms. You can use fresh, frozen or even dried mushrooms. If you take the latter option, then simply soak the mushrooms overnight in cold water, and then boil. To learn how to cook julienne in potato pots, read this recipe.

Purpose: For lunch / For dinner
Main ingredient: Vegetables / Potatoes / Onions / Mushrooms / Dairy products / Sour cream / Mushrooms
Dish: Hot dishes / Julienne

Take a clean, dry, non-stick frying pan and place it on the stove. Heat up the skillet and reduce the heat. Sprinkle a tablespoon of flour on a dry surface.

Add butter to the skillet with flour. Let the butter melt and fry it with the flour until it turns golden.

Add sour cream to the pan. Wash the dill, dry it, separate the stems and cut the greens very finely. Add dill to skillet. Simmer the sauce for a minute and remove it from the heat.

Peel and dice the onion. Clean and wash the mushrooms. Then cut them into slices or cubes. Put mushrooms and onions in a frying pan heated with vegetable oil. Add finely chopped chicken breast, salt and pepper, simmer for ten minutes.

Peel and wash the potatoes, dry them, cut the tubers into cubes. Lubricate the pots with vegetable oil and put the chopped potatoes in them. Then sprinkle it with chopped dill.

Then add the contents of the pan to the pots. Put the fried onions, mushrooms and chicken on top of the potatoes and level the layer.

Top all the ingredients in a pot with a sauce of sour cream and fried flour.

Grate hard cheese and sprinkle over the sauce. Preheat the oven to one hundred and eighty degrees and put the pots in it. Bake the julienne for half an hour until fully cooked.

Important! The video may differ from the text version of the recipe!

Delicate, juicy, fragrant julienne is a dish that is liked for its excellent taste, exquisite “expensive” appearance and ease of preparation.

Usually chicken, mushrooms, cream sauce and cheese are put in julienne, but today we will move away from traditional recipes and prepare a hearty, but no less tasty version of the dish - julienne with mushrooms and potatoes.

Julienne with mushrooms and potatoes - general principles of cooking

Julienne will be delicious if you take a responsible approach to the preparation of products, their processing and directly to the cooking process.

Mushrooms. Can be fresh, frozen, pickled. Any kind of them will do: both greenhouse and forest. Fresh washed, if necessary, cut and boiled, then fried in butter. Frozen mushrooms are first thawed, then lightly fried. Pickled mushrooms can be put in a julienne container without primary heat treatment or, as in the previous versions, lightly fried.

Almost always meat is also put in julienne: most often chicken, less often pork, beef and others. The meat must be brought to readiness by boiling or frying. The finished meat is finely chopped.

Sauce. It is usually cooked with sour cream or cream. You can, of course, use mayonnaise, but the taste will not be so pronounced, interesting.

Cheese. For sprinkling or for preparing a special sauce, hard or semi-hard cheeses are used.

Prepared products are laid out in layers in molds, poured with sauce, covered with cheese, sent to the oven.

Traditionally, julienne is prepared in portions, in a special small dish with a handle - a cocotte maker. But this does not mean at all that, without having these utensils at home, you should refuse to cook delicious hot dishes. You can use pots, a frying pan, a baking dish. It is also permissible to make a "cocoton" from improvised means, for example, foil.

1. Julienne with mushrooms and potatoes in a hurry

5 medium potatoes;

Cream 20% fat - 1 jar;

A piece of Dutch cheese;

Pickled champignons - 1 jar;

Salt, allspice black pepper powder - 30 g.

1. My potatoes and put them right in the peel in salted water, cook for 15 minutes.

2. Drain the potato broth, cool the potatoes, peel and cut into large slices.

3. Open a jar of mushrooms, drain all the liquid (if the mushrooms are whole, then cut them into thin plastics), put them in a hot frying pan with oil and fry for several minutes.

4. Grind the cheese on a grater.

5. Put the potatoes on a sheet, lightly oiled, sprinkle with salt and pepper to taste.

6. Put the mushrooms in the second layer.

7. Sprinkle all the ingredients with cheese.

8. Pour everything with cream, put in a hot oven and bake until golden brown for 25 minutes.

9. We take out the finished julienne and serve it hot on the table, decorating with parsley sprigs.

2. Julienne with mushrooms and potatoes with chicken

7 medium potatoes;

Chicken meat without bones - a small piece;

Pickled champignons - 250 g;

Salt - half a teaspoon;

Black pepper powder - 20 g;

Butter - 1 tbsp. spoon;

Half a liter of milk;

A bunch of fresh dill;

A piece of hard cheese;

Refined oil for frying.

1. Cut the peeled potatoes into medium strips, fry in oil until slightly fried.

2. Cut the chicken meat with mushrooms into small cubes and simmer in another pan for half an hour, add salt and pepper.

3. Prepare the sauce: put a piece of butter in a pan, bring it to a liquid consistency, pour in the sifted flour, rub well, pour in the milk, mix well again until a liquid homogeneous consistency, pour this sauce over chicken meat and mushrooms.

4. After the appearance of bubbling bubbles, remove the sauce with mushrooms and chicken from the stove, add chopped dill, mix thoroughly.

5. Put the chopped and fried potatoes into a greased form, pour over the creamy mushroom sauce, sprinkle with cheese.

6. We send the form to a hot oven and bake for 25 minutes at a moderate temperature.

7. Arrange the baked julienne on portioned plates, sprinkle with herbs.

3. Julienne with mushrooms and potatoes in the form of a pie

Half a kilogram of puff pastry;

Fresh champignons - 1 jar;

2 potatoes;

Meat from 1 chicken leg;

Sour cream - a little less than a glass;

Dutch cheese - a piece;

onion head;

A little refined oil for frying vegetables;

Crushed black pepper, salt - 20 g each.

1. Boil the leg, cool, separate from the bones, cut the meat into small cubes.

2. We clean the champignons, wash them, dry them on paper napkins, cut them in the same way as meat.

3. Put the chopped onion in a frying pan with oil and fry until light orange.

4. Cook the peeled and washed potatoes until softened.

5. Put the champignons to the onion and fry until half cooked.

6. Add meat, boiled grated potatoes, season with spice, salt, pepper, mix thoroughly.

7. Put sour cream, stir.

8. Cover the baking sheet with parchment paper, roll out one part of the puff pastry into a cake 1 cm thick.

9. Put the dough on the parchment, put the cooked julienne on top, sprinkle with cheese.

10. From the second part of the dough we roll up thin flagella, lay them on the surface of the julienne in the form of a grid.

11. Lubricate the julienne pie with a raw egg, bake in a preheated oven for half an hour at a moderate temperature.

12. Remove the finished julienne from the oven, cool a little and cut into pieces.

4. Julienne with mushrooms and potatoes, baked in pots

Boneless chicken meat - a small piece;

3 fresh champignons;

Half a liter of milk;

4 potato tubers;

Dutch cheese - a small piece;

Oil for frying - 50 ml;

Seasoning Maggi.

1. Cut the chicken pulp into cubes, potatoes into thin strips, champignons into thin slices.

2. Pour sunflower oil into the pan, heat it up, put the meat, fry until lightly browned, add mushrooms to the meat and fry for 8 minutes.

3. Pour the milk into a separate cup and dissolve the “maggi” seasoning, pour the mixture into the mushrooms with meat and simmer for about 10 minutes over moderate heat.

4. Meanwhile, put the potatoes in another heated pan, fry until lightly browned.

5. In clay pots greased with oil, first put the fried potatoes, and then the sauce, sprinkle everything well with cheese.

6. Put the pots in a hot oven and bake for 20 minutes at a low temperature.

7. Serve the dish right in the pots hot, sprinkled with chopped parsley leaves.

5. Julienne with mushrooms in potatoes

5 large potatoes;

6 medium fresh champignons;

4 bulbs;

A small piece of Dutch cheese;

Cream of medium fat content - 1 small jar;

Butter - 50 g;

Dry paprika, salt - 20 g;

2 cloves of garlic;

Allspice powder - 30 g;

Dill - 1 bunch.

1. Wash the potatoes thoroughly with a soft cloth, cut into two halves. Slowly, so as not to break it with a spoon, we pull out the core so that we get a boat 7 mm thick. Potato boats are kept in water for 15 minutes so that all the starch stands out from them.

2. We clean the champignons, wash them, cut them into slices and fry in butter.

3. Put the chopped onion to the mushrooms and simmer for 10 minutes.

4. Pour the sifted flour, mix well and pour in the cream.

5. Squeeze the garlic through the garlic, season with paprika, salt, pepper and simmer for a few more minutes.

6. We take out the potato boats from the water and fill them with cooked julienne, put them on a greased baking sheet and bake in the oven for 15 minutes.

7. At the end of this time, we take out the boats, sprinkle cheese on top and set to bake again for the same time.

8. A few minutes before serving, put a teaspoon of butter in each boat, sprinkle with dill.

6. Julienne with mushrooms and potatoes with pork

A small piece of pork fillet;

7 medium fresh champignons;

8 potatoes;

3 onions;

Sour cream - 1 glass;

Half a glass of olive oil;

Salt, allspice powder - 20 g.

1. Clean meat without veins cut into small cubes and lay in a greased form.

2. Peel the potatoes, wash them, three raw on a coarse grater, put on the meat.

3. Cut the onion into strips, fry in a small amount of oil until softened, put mushrooms on it - in thin slices, fry for 5 minutes, salt, pepper and put on potatoes.

4. Separately, in a clean and dry frying pan, fry the flour until light brown.

5. Pour sour cream into flour, mix thoroughly, simmer over moderate heat for several minutes.

6. Pour the resulting sauce into a mold on all the products in it, sprinkle with cheese on top, put in a hot oven and bake for a little more than an hour at a low temperature.

7. When serving, cut the baked julienne with pork into small pieces and arrange on portioned plates, beautifully put parsley sprigs on top.

The more sauce, the juicier and tastier the dish. Even if you don't have enough sauce ingredients, you can simply mix a couple of tablespoons of sour cream with water.

It is important when roasting mushrooms not to overdry them.

Serve julienne with potatoes, unlike the classic julienne, it is better to serve it hot. Potatoes lose their taste after cooling or reheating.

It is very tasty and original to serve julienne in potato cocotte makers, in potatoes, or just add potatoes to the dish. Choose!

Potatoes 4 pcs
Champignons 200 g
Sour cream 5 tbsp
Wheat flour of the highest grade 1 tsp
Salt to taste
Ground black pepper to taste
Vegetable oil 20 ml
Onion 1 pc
Hard cheese 70 g

When the mushrooms and onions become a pleasant ruddy color, add a teaspoon of wheat flour to them, mix well and brown for half a minute.

Then add a portion of sour cream, preferably not very thick. Leave the pan on the stove, stir the ingredients for a couple more minutes.

Now you should turn on and warm up the oven, set the temperature for baking 180 degrees. Generously fill potato blanks with prepared julienne from the pan, additionally salt if desired.

Grate hard cheese with shavings, sprinkle each workpiece. Transfer the potatoes to a heatproof bowl and place in the oven for about 20 minutes.

Then serve the finished dish to the table, optionally with sauce or vegetables.

Enjoy your meal!

Recipe 2: Julienne with Mushrooms and Potatoes (Step by Step Photos)

700 g potatoes
500 g chicken
150 g hard cheese,
50 g butter,
2 tbsp. l. wheat flour
2 pinches ground nutmeg
350 ml milk
2 tsp salt,
2 tbsp. l. vegetable oil,
1 large onion
200 g of champignons.

First of all, peel and wash the potatoes, cut into cubes. Heat the frying oil in a frying pan and transfer the potatoes there, salt and fry for 10-15 minutes until half cooked.

Put a piece of butter in a saucepan and melt it. Then pour the flour into the melted butter and continue to stir with a spoon or immediately with a whisk.

Peel the onion and chop finely.

Remove browned potatoes from the pan.

Transfer the chopped onion to the pan and pass it for 3 minutes over low heat, until a caramel shade appears.

Wash the chicken meat, remove all excess and cut it into small pieces. You can take a breast or more fatty meat cut from the legs and thighs of the carcass.

Fry it over high heat for 5 minutes, stirring, then transfer to a pan.

Grate hard cheese on a coarse grater.

Sprinkle the future julienne on top with grated cheese, garnish with vegetables and herbs as desired. Put the mold in an oven preheated to 180 degrees for 15-20 minutes.

Allow the dish to cool slightly before serving. Serve fresh vegetables with julienne. Bon appetit!

Recipe 3, step by step: julienne with chicken and potatoes

boneless chicken meat - 300 g,
fresh mushrooms (champignons, oyster mushrooms) - 400 g,
turnip - 1 pc.,
hard cheese - 200 g,
potato tubers - 4 pcs.,
cream - 4 tablespoons,
wheat flour - 1 tbsp,
vegetable oil - 2-3 tablespoons,
salt, spices.

First of all, we wash the meat and clean it from the films. Next, cut it first into slices, and then cut into medium-sized cubes.

We cut off the bottom of the onion, remove dry scales from it and wash it in cold water. Then cut it in half, and then cut into small pieces. We wash the mushrooms from dirt, dry and cut into slices.

We put the meat in a frying pan heated with oil and fry first over high heat, and then fry over low heat so that a crust forms on the meat, but inside it is not overdried.

At the next stage, rub the peeled potatoes on a coarse grater (you can use a combine) and add to the pan to the meat and mushrooms.

Fry for a couple more minutes.

Then pour in the cream, add flour and spices and simmer for a few more minutes.

Now we lay out our dish in forms and sprinkle grated cheese on top.

Bake julienne in the oven for 15-20 minutes at a temperature of 200 degrees.

As soon as it cools down, you can serve directly to the table in the forms.

Bon appetit!

Recipe 4: potatoes with julienne in the oven (step by step)

Wheat flour / Flour - 1 tbsp. l.
Hard cheese
Cream (I had 10%) - 200 ml
Onion (medium size) - 2 pcs
Chicken breast (boiled) - 200 g
Mushrooms (approximately) - 300 g
Potatoes (large, I had) - 10 pcs
Spices (salt, pepper)
Butter (for frying)

First of all, we prepare the potatoes. Wash it well, you can use a brush, because we will eat it with a skin.

Cut in half and carefully remove (or scrape out) the center with a spoon.

We make a potato cocotte for our julienne.

Ingredients for the filling, i.e. mushrooms, onions, cut the breast finely. But I took the same amount of chicken ham instead of chicken breast.

We heat the pan with butter and start frying in it: first the onion (5 minutes), then add the mushrooms, fry together with the onion.

Then add the breast (or, like mine, ham) and fry everything together for another 5 minutes.

After adding a spoonful of flour, mix it well and cream.

Simmer everything together for a couple of minutes.

We put in an oven preheated to 180-200 * C and bake until the potatoes are ready. In each oven, this time is different (if the potatoes were pre-boiled, then the time naturally decreases).

Everything, the julienne is ready. Serve it with greens and vegetables (vegetables, of course, in season).

Recipe 5: julienne in pots with potatoes

We all love this dish, but not everyone knows how to cook it correctly. This recipe will help you eliminate ignorance and please your family with another culinary masterpiece.

piece of meat
300 grams of mushrooms
Potatoes, at the rate of 1.5 potatoes per pot
2 onions
1 carrot
2 garlic cloves
Pepper
Spices to taste

Divide the cooked meat in half into pots.

When the mushrooms are well fried, the juice boils away from them, they will be almost ready, we add finely chopped carrots to them.

When the mushrooms are fried with carrots, add finely chopped onion, pepper and fry until the onion is half cooked.

When the onion is half cooked, we add finely chopped garlic and remove the pan from the stove. We spread the mushrooms with vegetables on the meat, but not completely the entire contents of the pan.

We spread thinly sliced potatoes on meat and mushrooms with vegetables.

And then again the remains of mushrooms with vegetables. Don't forget to salt the potatoes.

We put slices of cheese on all the ingredients gathered together, close the lid and put in a preheated oven.

After 30 minutes, our julienne is ready, but do not forget that we only cook for 15 minutes on high heat, the remaining 15 on medium and even slow. Serve on the table in pots.

Recipe 6: Julienne with Potatoes, Chicken and Mushrooms

Very tasty potatoes in a creamy sauce with mushrooms. It's easy to prepare. Products are available and always in the house.

Potato - 6 pcs
Mushrooms (fresh) - 250 g
Chicken breast - ½ piece
Bulb onion (Large) - 1 pc.
Green onion - 1 bunch.
Milk - 200 ml
Processed cheese (soft type "Viola", "Amber Light", etc.) - 100 g
Spices (to taste)

Salt, pepper the chicken breast, bake until tender. Cool, cut into cubes.

Onion cut into half rings, fry until transparent in vegetable oil.

Add chopped mushrooms to the onion, fry for another 5-7 minutes.

Peel the potatoes, cut into cubes, fry until tender in vegetable oil. At the end, salt, add spices.

We combine everything together - potatoes, chicken breast, onions + mushrooms. Mix gently.

Add milk, melted cheese. Heat everything for 5-10 minutes so that the cheese melts and each piece is in a milk-cream sauce. At the end, add chopped green onions.

Serve hot. Well, oh so delicious!

Recipe 7: Delicious Potato Julienne (with photo)

Appetizing, hearty julienne with potatoes is a French national dish. This dish can be sour cream or flour, but today we will cook sour cream - a flour delicacy!

Potatoes 3–4 pcs.
Butter 100 g.
Mushrooms 400 g.
Onion 1 pc.
Wheat flour 1 tbsp. l.
Cream or sour cream (25-30% fat) 250 g.
Hard cheese 150–200 g.
Salt ½ tsp.
Ground black pepper ½ tsp

Immediately take care of the mushrooms, wash, peel, soak in water for half an hour, salt the liquid.

Peel the husk from the onion, chop the onion as finely as possible.

Drain the water from the mushrooms, dry them.

Heat the pan with butter, send the mushrooms to fry for 20 minutes.

Then add the onion to the mushrooms, mix, fry the food together for 7 minutes.

In order for the mass to become thick, add the sifted flour.

As soon as the flour begins to dissolve, pour in the cream here, simmer for another 10 minutes. Then salt the mixture, pepper, mix, remove from heat.

Preheat the oven to 200 degrees, fill the baskets with the prepared mushroom mass with sauce, send the products to bake for 15 minutes.

Rub the cheese, after the specified time, sprinkle it with a treat, send it back to the oven for 15 minutes.

That's all, soon julienne with potatoes will be ready!

Recipe 8: mushroom julienne with potatoes in the oven

Julienne with mushrooms is a classic French dish. Everyone can cook it according to this recipe. This dish does not require any large financial investments or long cooking time.

potatoes - 3 pcs
marinated porcini mushrooms - 300 gr
hard cheese - 100 gr
chicken egg - 1 pc.
potato starch - 1 tbsp.
flour - 1 tbsp.
sour cream - 3 tbsp
butter - 1.5 tbsp.
onion - 1 pc.
salt - to taste
white pepper - to taste
dill - 4 sprigs

Break the egg, add the yolk to the rest of the ingredients and mix everything together again.

Now the mass for cocotte makers is prepared.

Lightly grease the form with oil and distribute the resulting mass evenly along the bottom and edges. After that, we put the cocotte makers in the oven preheated to 190 degrees for 20 minutes.

Meanwhile, peel the onion and cut it into small cubes.

Then put the onion in a frying pan with hot oil.

When it becomes translucent, add finely chopped mushrooms to the onion and leave to fry for another 20 minutes.

Mix flour with sour cream.

We put "sour cream" flour to the onions with mushrooms. Mix thoroughly and leave for a while. As soon as the sour cream becomes thick, remove the pan from the stove.

The resulting cocottes, after they have cooled, are removed from the molds.

We put the mass from the pan into the cocotte makers, decorate with greens - and you can serve homemade julienne with mushrooms on the table.

Calories: Not specified
Cooking time: Not indicated

I haven't cooked something tasty for my family for a long time, and now there was a reason - my husband successfully completed another project and signed a new contract with the customer. I know how important it was for him to go through this stage, and how much effort, knowledge and time he spent on it, but I always believed in him and supported him in any situation. During our life together, we had a chance to go through a lot, there were different times, but we always supported each other and solved the most seemingly difficult problems with a smile.
I understood that such an event, of course, should not have been left without attention, but I didn’t have much time to prepare it, because I found out about this news at the workplace. I immediately began to scroll through the possible menu options in my head, while solving work issues in parallel. And I must say that such a dish as julienne, I approved for myself far from immediately, because it seemed to me that I would not cope with it at the proper level. But, as a result, I nevertheless decided, and, as it turned out later, I was not mistaken. Julienne with chicken and mushrooms, and potatoes, the recipe with a photo in the oven that I offer, turned out to be so tasty, appetizing, juicy and most importantly beautiful, no worse than a restaurant one. As a side dish, I cooked and made crispy toasts for it, on which you could put cheese and fish slices.
It didn’t take me as long to prepare the julienne as I expected - the preparatory stage consisted of cleaning and chopping vegetables, slicing meat and mushrooms. And then the thermal process of frying meat first, then onions with mushrooms and grated potatoes. And then I filled the molds with this mass, sprinkled with cheese and baked in the oven.

Ingredients:
- boneless chicken meat - 300 g,
- fresh mushrooms (champignons, oyster mushrooms) - 400 g,
- turnip onion - 1 pc.,
- hard cheese - 200 g,
- potato tubers - 4 pcs.,
- cream - 4 tablespoons,
- wheat flour - 1 tbsp,
- vegetable oil - 2-3 tablespoons,
- salt, spices.

How to cook with a photo step by step

First of all, we wash the meat and clean it from the films. Next, cut it first into slices, and then cut into medium-sized cubes.

We cut off the bottom of the onion, remove dry scales from it and wash it in cold water. Then cut it in half, and then cut into small pieces.
We wash the mushrooms from dirt, dry and cut into slices.

We put the meat in a frying pan heated with oil and fry first over high heat, and then fry over low heat so that a crust forms on the meat, but inside it is not overdried.

Next, add onion and mushrooms to the meat, fry for another 3-4 minutes so that they are browned.

At the next stage, rub the peeled potatoes on a coarse grater (you can use a combine) and add to the pan to the meat and mushrooms.

Fry for a couple more minutes.

Then pour in the cream, add flour and spices and simmer for a few more minutes.

Now we lay out our dish in forms and sprinkle grated cheese on top.

Bake julienne in the oven for 15-20 minutes at a temperature of 200 degrees.

As soon as it cools down, you can serve directly to the table in the forms.

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