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Julienne with boiled mushrooms. Julien. Julienne of mushrooms and cheese in pots in the oven

The intriguing name of julienne with chicken and mushrooms hides an exquisite and very popular dish among Europeans, which has French roots. It is traditionally baked in special conical metal bowls with an elongated handle, up to 50 mm in height and up to 70 mm in diameter - cocotte makers.
In Russian cuisine, small ceramic or clay baking containers are used, which perfectly retain heat and completely preserve beneficial features products.

A hot appetizer will decorate and festive table, and a family meal. And you can cook it in the oven, in a slow cooker or in a frying pan. Moreover, if there are no special metal or ceramic molds, julienne can be baked in tartlets, baskets or round fluffy buns, after removing the crumb from them.

IN classic recipe this dish includes mushrooms, white sauce and cheese. But there are many options for preparing this dish. Can be baked under melted cheese tender fillet chicken or turkey, seafood or duck tongues. And make a delicious white sauce based on sour cream or cream, or make bechamel sauce from whole milk with the addition of flour.

The selection of mushrooms is no less varied. In season, they use white mushrooms, chanterelles, milk mushrooms, aspen mushrooms, etc., previously boiled in salted water. And the rest of the year - oyster mushrooms, champignons, winter mushrooms, shiitake, ring mushrooms, grown at home.

The taste of julienne also depends on the type of cheese chosen (blue, rennet, young, creamy, sharp, hard, soft, processed, sausage, feta cheese, etc.)

In a word - experiment, try different variants and perhaps you will find the one for yourself best recipe, which will become your favorite.

How to cook julienne with chicken and mushrooms in the oven

Julienne with chicken and mushrooms, prepared at home, is the most popular among our housewives. Tender chicken fillet, in combination with juicy champignons and white sauce, acquires a special taste. And the “cap” of melted cheese preserves the unique aroma of this dish.

Ingredients:

chicken fillet - 300 g.
fresh champignons - 300 g.
cream - 200 ml.
butter - 20 g.
hard cheese - 80 g.
flour - 1 tbsp.
vegetable oil- 2-3 tbsp.
salt - 1/2 tsp.
onion - 1 pc.
ground pepper - a pinch,
nutmeg - 1/2 tsp.

Preparation:

Step 1. We will traditionally prepare all the products by measuring and weighing the ingredients in accordance with the provided recipe. Be sure to wash and peel the mushrooms in advance (this is very convenient), and thoroughly rinse the chicken flesh. Let's peel the onion.

Before we bake the julienne in the oven, we first prepare its base in a frying pan.

Step 2. Cut the fillet into medium-sized pieces.

Step 3. Fry them immediately in a hot frying pan in a minimum (1 tbsp) amount of vegetable oil so that the golden crust is clearly visible on all sides.

Place the finished fillet pieces in a bowl, after removing excess oil using a sieve or paper towel.

Step 4. Chop the onion into small cubes.

Step 5. Fry it until soft and lightly browned in a small amount of oil.

Step 6. Chop the mushrooms into thin slices. Exactly as shown in the photo.

Initially, the definition of julienne (or julienne) among French chefs meant a special way of cutting ingredients, meaning that the thin fractions were cooked as quickly as possible and gave them a delicate consistency.

Step 7. Increasing the heat intensity to the maximum, stirring vigorously, fry the champignons until a slightly noticeable blush appears.

Many housewives try to use a variety of spices in their dishes. However, experienced chefs know that even a few extra crystals of aromatic powder of any seasoning can spoil the taste of the finished food. And because:

You should not get carried away with seasonings and spices when preparing mushroom dishes, including julienne, since mushrooms themselves have a pronounced and characteristic taste and can themselves act as a spice.

Step 8. Cut the cooled pieces of chicken fillet into thin (if possible) strips.

Step 9. An important step in the process is preparing the julienne sauce.
Heat a clean, dry frying pan thoroughly. Pour in the flour and stir vigorously with a spatula until a slightly creamy color appears.

Step 10. Throw a piece of butter into the middle - it will instantly bubble and begin to melt. We will continue to work no less intensively with a spatula/wooden spoon: mix everything thoroughly.

Step 11. Pour in the cream. Continue stirring with a whisk to completely break up all the flour lumps. At this point, add all the spices and salt. The sauce will immediately begin to thicken - this is correct.

Step 12. Place chicken strips, mushrooms and onions into the thickened sauce. Mix everything thoroughly until evenly distributed.

Mix everything thoroughly until evenly distributed.

Julienne with chicken and mushrooms in a frying pan is ready

All that remains is to decorate the dish and bake the julienne in the oven.

Step 13. To do this, spread the finished mass into clay pots or cocotte makers.

Step 14. Distribute the shavings of cheese (we will grate them on a large grater) over the julienne - this will be the finishing touch.

Step 15. Since our cocotte makers are made of clay, we will put them in a cold oven!, and only after that turn on the heat.

Let's wait until the thermometer stops at 180 degrees and bake until a cheese crust appears for about 15-20 minutes.

Julienne with chicken and mushrooms in pots is ready

Julienne should be served directly in pots or cocotte makers. And when serving, don’t forget to garnish the dish with sprigs of fresh fennel or dill, purple or green basil leaves, coriander or parsley shoots, as well as cherry tomatoes or small-fruited tomato halves.

Important advice for those who will serve julienne with mushrooms and chicken on the festive table:

It is customary to serve hot julienne to guests in separate portions immediately after cold appetizers, or during a break before serving the main course.

Julienne in tartlets with mushrooms and chicken

For a more original serving, julienne can be placed in tartlets, baskets or small buns (after removing the pulp from them), then decorated with cheese and baked in the oven.

Cook with pleasure - eat with appetite. Have a pleasant gastronomic experience for you and your guests!

Mushroom julienne, a French invention, has firmly taken root in Russian cuisine, becoming a frequent guest on tables both on weekdays and on holidays. It can be prepared with a different set of products, but classically it consists of: mushrooms, cheese, butter, onion, cream, flour, salt and ground black pepper. Moreover, the word “julienne” (or julienne, as you like) is what the French call not the dish, but the method of slicing - into thin, neat slices. But who needs such formalities?

The five most commonly used ingredients in mushroom julienne recipes are:

Mushroom julienne is a hot appetizer that is prepared and served in special dishes - cocotte makers. But if you don’t have one, the dish can be prepared in small clay pots or baking dishes of a suitable size.

Standard (or classic) method of preparing julienne:

Cut the mushrooms into slices.
Chop the onion.
Fry mushrooms and onions in butter, adding flour, salt and pepper.
Divide the mixture into cocotte bowls and pour in cream.
Sprinkle with grated cheese
Bake in hot oven until the cheese crust is browned.
Serve hot before main courses.

Mushroom julienne can be supplemented with chicken or any other tender meat fillet, tongue, meat products with a delicate structure, or peeled tomatoes. You can bake it in tartlets - this serving is suitable for festive feasts. The most preferred mushrooms are champignons.

Five of the fastest mushroom julienne recipes:

To improve the taste, it is better to fry the flour separately, then add it to the mushrooms
if the dish seems too fatty, you can replace the cream with milk

For lovers of mushroom dishes, prepare mushroom julienne with champignons at home - affordable and delicious!

Mushroom julienne is a very popular and delicious hot appetizer. To prepare this dish you need special dishes- cocotte makers - small metal or clay ladles with a handle in which hot julienne is served directly from the oven. If you don’t have such ladles, you shouldn’t give up preparing julienne, because cocotte makers can be replaced with tea cups made of ceramic or fireproof glass, ready-made tartlets made of shortbread or puff pastry. Well, who can refuse the most delicate fried mushrooms in sour cream sauce with a crust of melted cheese! That's right, no one! So be sure to prepare this appetizer.

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

Cut the mushrooms and onions into strips.

IN hot frying pan pour some vegetable oil and melt in it butter- this technique is used to prevent butter from burning in the pan.

Fry the onion in oil until transparent for 15 minutes.

Add mushrooms to the onion and fry, stirring, for 15-20 minutes. The champignons may release water when the water has evaporated. Salt and pepper the mushrooms. Fry for another 5-10 minutes.

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

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

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

Fill with sour cream and mushroom mixture.

Sprinkle with grated cheese. For one cocotte maker there is approximately a tablespoon of cheese.

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

This is what the finished champignon julienne looks like.

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

Bon appetit!

Recipe 2: classic champignon julienne

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

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

Sort the mushrooms and rinse.

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

Chop into strips. If desired, you can fry the mushrooms.

Grate the cheese.

Preparing the sauce. Melt butter in a frying pan (half the total amount).

Gradually stir in flour until smooth.

Stirring constantly, gradually pour in milk (half the total amount), add sour cream, heat without bringing to a boil. Dilute with remaining milk.

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

Peel and chop the onion.

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

Mix mushrooms with onions.

Turn on the oven. Grease metal portioned saucepans (cocotte makers) with butter and fill with the prepared mixture.

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

Champignon julienne is served in cocotte makers.

Recipe 3, step by step: mushroom julienne from champignons

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

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

At the same time, prepare vegetables and mushrooms. Chop the onion

Wash the mushrooms and cut into thin slices.

In a frying pan over medium heat, fry the onion in oil until translucent.

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

Finely three cheese.

Prepare the sauce. In a deep bowl, beat the egg,

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

Place the prepared meat in a julienne dish,

next layer mushrooms with onions,

pour sauce over everything

sprinkle with grated cheese and place in an oven preheated to 200˚C.

In half an hour, the hearty and aromatic julienne with champignons is ready. Serve, garnished with greens.

Recipe 4: how to cook champignon julienne

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

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

Wipe the champignons with a damp cloth and remove the skin.

Cut the mushrooms into thin strips.

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

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

Combine the champignons with the flour, stirring, and heat for about a minute.

Place the mixture in cocotte makers or any portioned baking dishes.

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

Pour the resulting sauce over the mushrooms.

Place them in an oven preheated to 200 degrees.

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

Recipe 5: chicken julienne with champignons (step by step)

Chicken fillet 340 g
Champignons, preferably brown, small 340 g
Onion 1 large onion
Bacon, finely diced, lean 90 g
Soft cheese, grated 50-100 g, or enough to cover the cocotte maker
Not very fatty cream 300 ml
Wheat flour 1 tbsp. l. with a small slide
Vegetable oil Quantity sufficient for frying onions
Salt, pepper to taste

Cook the chicken fillet in slightly salted water for 20 minutes after the water boils.

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

Fry the bacon.

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

Chop the mushrooms very finely.

Fry the onion in a frying pan until golden brown.

Add mushrooms and fry until all the liquid has evaporated.

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

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

Place the filling in cocotte bowls (mine are about 170 ml in volume). If you don’t have cocotte makers, you can use ceramic pots, but they are twice as large, so after such a pot you won’t want to eat anymore.

Bake in the oven at 180 degrees for 20 minutes.

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

Recipe 6: julienne of fresh champignons with sour cream

Champignon julienne is a popular snack dish French cuisine. Besides fresh mushrooms, it also includes sour cream/cream, cheese and spices, making the julienne very tender, aromatic and nutritious. What if you add some pieces to it? boiled chicken, get a complete dinner for the whole family, although even without this, mushroom julienne with champignons turns out to be quite filling.

Classic French julienne (or julienne) is served in a cocotte maker, which is now increasingly being replaced by more affordable tartlet. However, at home you can also use a special metal mold similar to a frying pan. By the way, they sometimes serve julienne in French restaurants.

Our step by step recipe with photo. There is nothing complicated about this, so you can easily cope with the cooking, which we suggest starting right now.

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

Cut 200 g of onions into thin half rings.

Cut 400 g of champignons into thin slices.

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

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

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

Grate 200 g of hard cheese on a coarse grater.

Transfer the mushroom mixture into special metal julienne molds.

Top with grated cheese.

Place the molds in an oven preheated to 180 degrees and bake for 15 minutes. During this time, the cheese will have time to melt. After this, if you want, you can lightly sprinkle it with grated Parmesan on top and keep it in the oven for a couple more minutes, but you don’t have to do this, but take out the mushroom julienne immediately.

Champignon julienne should be eaten before it cools, because it is not as tasty when cold.

Recipe 7: champignon julienne with cream

For the next holiday I decided to make mushroom julienne in small cocotte makers. I bought champignons at the store, not ordinary ones, but royal ones. Their shape is the same as regular ones, but the color of the cap is different - dark brown.

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

Peel the onion, chop it finely and put it in a saucepan. Fry a little.

Then cut the royal champignons into medium pieces and place them in a saucepan with the onions.

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

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

Place the resulting mixture into cocotte bowls.

Grate the cheese onto coarse grater and sprinkle on top. Place the cocotte makers in the oven for 15 minutes at 150 degrees.

We take it out and this is what Julien looks like. It turned out very tasty! You don't even need chicken. The consistency is thick and tender!

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

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

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

Wash the champignons thoroughly and cut into small slices.

Grate hard cheese on a fine grater.

Now the mushrooms need to be fried. Heat a frying pan, pour in vegetable oil, add chopped champignons, salt and sprinkle with ground black pepper, stir. Fry the champignons until the excess liquid has evaporated and they begin to turn golden. Separately, fry the chopped onion and add it to the mushrooms.

The classic cooking option involves making Bechamel sauce, but our family doesn’t really like flour sauces, so I just add sour cream and cream.

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

In the absence of cocotte makers, I use muffin tins, it also looks good. Place the mushrooms and sauce into the molds.

Sprinkle generously with grated hard cheese on top.

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

The champignon julienne will be ready when the cheese crust turns golden.

Decorate the julienne with herbs and drops of ketchup on top and serve while still hot.

Recipe 9: Champignon julienne with garlic

An exquisite julienne of aromatic champignons will complement any everyday or even holiday meal. Feel free to experiment with additional ingredients to create great new snacks.

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

Let's start preparing mushroom julienne by collecting all the necessary products and spices. You can take cream of any fat content or even replace it with milk.

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

We remove the skins from the onion, wash it thoroughly and chop it. You can use both red and white onions if desired.

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

Then place the chopped onions in the pan.

When the onion softens a little, add the mushrooms.

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

Now place the champignons in cocotte makers or small heat-resistant molds.

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

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

Pour the resulting sauce over the mushrooms and onions.

Sprinkle grated cheese on top and place in an oven preheated to 180 degrees for 7-10 minutes until the cheese melts.

Decorate the finished julienne of champignons with cream with herbs and serve directly in cocotte makers. Bon appetit!

Wash the chicken, put it in a saucepan, fill it with cold water, bring it to a boil and skim off the foam.
Place the peeled onion in the pan and cook for about an hour at low simmer.
Salt to taste, in the middle or at the end of cooking.
Remove the onion from the finished broth and discard.
We take out the chicken, set it aside, let it cool, separate the flesh from the bones and chop finely.

And also, in addition to the chicken that we need for julienne, we will also have chicken broth for lunch. You can cook more chicken than the recipe calls for, then part of the chicken will be used for julienne, and part of the chicken can be used to make chicken soup. The chicken can be boiled the day before, then the cooking time for the julienne is significantly reduced.

While the chicken is cooking, chop the onion.
For julienne, I take quite a lot of onions and cut them into quarter rings.
Now we will prepare the onions in a special way: pour quite a lot of vegetable oil into the frying pan, and also add a decent piece of butter for flavor. Add the onion, mix and add salt to taste.

Simmer the onion over low heat for about 20-30 minutes until it becomes very, very soft.

Don’t be surprised that we use so much oil; our task is not to fry the onions, but to make them soft and simmered, because properly cooked onions will give the julienne a particularly delicate consistency. I would like to note that even those who do not like onions will not feel them at all in the julienne if you do not spare the oil and follow my recommendations. And we will remove the excess oil later anyway.

Cleaning the mushrooms.

I love julienne with wild mushrooms; you can use frozen ones if you don’t have fresh ones, or replace them with champignons.

If you don’t like or eat mushrooms at all, you can prepare julienne without mushrooms.

We clean the mushrooms dry, and then quickly rinse them in cool water and, if necessary, remove the dirt with a brush.
Do not cut too large.

Heat the frying pan over medium heat, add the chopped mushrooms and add a little salt.

Place the mushrooms in a dry frying pan; do not add oil, because... Usually there is a sufficient amount of moisture in mushrooms, and our task is to let this liquid evaporate. If during the process you see that very little liquid is released, then literally a tablespoon of oil can be added.

Fry, stirring occasionally, until the moisture from the mushrooms evaporates.

There is not too much moisture in my mushrooms, sometimes it happens that the mushrooms are stewed directly in their juice - they can secrete so much liquid.

Thus, fry the mushrooms for about 10 minutes.
And when the moisture has almost evaporated, add a piece of butter.
Fry for a couple more minutes.

Now add our stewed onions to the mushrooms. I transfer the onions to the mushrooms using a special spoon with holes so as not to add too much oil to the julienne.

Mix and add finely chopped chicken to the onions and mushrooms.
Mix again, add salt and pepper to taste.
You can add chopped dill.

Add sour cream, a couple of spoons, to the desired julienne thickness.
Bring to a boil and cook for 2-3 minutes, stirring.

In the past, French clothes, foods and language were in particular fashion in Russia. Often, nobles spoke a European language better than their native language, and a visit to a French dressmaker to order a new wardrobe became an event. The same was true for lunch in the restaurant, where guests were offered exquisite Parisian dishes.

Julienne with mushrooms was included in the appetizer menu in St. Petersburg and Moscow at the end of the 18th century, and residents of the two capitals immediately fell in love with it. The dish began to rapidly spread throughout Russia. Due to the availability of ingredients, julienne was prepared not only in rich houses, but also in the kitchens of employees and merchants.

The recipe for julienne with mushrooms is one of the food options with thinly sliced ingredients. This cutting method was called “Julien” in honor of the French chef Monsieur Julien who invented it. And now a special sharp knife for chopping vegetables bears his name.

The famous chef chopped vegetables for lean soup, cutting them into almost transparent strips. This gave the components of the first dish softness, and for creamy taste V vegetable soup added sour cream.

Mushroom julienne has many fans thanks to the combination of everyone’s favorite products: mushrooms, sour cream or cream and cheese. In addition, many people like the elegant portioned serving of snacks in cocotte makers. When you see the golden-brown cheese crust, you just want to try the hot delicacy as soon as possible.

Food preparation

True meat eaters are pleased to find pieces of beef or chicken in any main dish. To please them, finely chopped chicken breast. The meat is soaked in sour cream and becomes as tender as the other ingredients.

The classic composition of the dish includes mushrooms, sour cream, flour, butter and sunflower oil, onions and hard cheese. To taste, add ground pepper, garlic and quickly cooking vegetables to the julienne.

The French add plates of champignons to the appetizer. In Russia, porcini mushrooms are considered the most luxurious, so they are often used, indicating the name in the menu: “Julienne of porcini mushrooms.”

Wild mushrooms add a unique flavor to the dish, but they should be boiled before adding to the appetizer. It is enough to cut the champignons into thin slices. They are immediately ready to eat.

The most delicious recipes for julienne with mushrooms

You can't say that cooking is French mushroom dish quite simple. The process will require some skill and at least a little experience in preparing gravy. The main secrets to simmering bechamel sauce are low heat and frequent stirring to prevent the flour from burning.

The sauce made with flour and cream has gone down in history since the 16th century. The Italians attribute the laurels of its creators to themselves, but for the first time it is documented in the menu of the French kings. For example, in Versailles under Louis XIV it was served with vegetables and fish dishes. This is the best addition to julienne with mushrooms.

Compound:

0.3 kg chicken fillet;
0.2 kg of mushrooms;
100 g hard cheese;
1 small onion;
2 tbsp. vegetable oil;
salt and ground pepper.

Ingredients for the sauce:

1 tbsp. butter;
1 tbsp. wheat flour;
300 ml cream;
a pinch of salt and pepper.

The step-by-step recipe is as follows.

To prepare the sauce, take a deep bowl with thick walls and melt the butter in it.
Remove the pan from the heat and sift the flour into it. Return it to the heat and pour in 1/3 of the cream, stirring with a whisk.
As soon as the mixture boils, add a little more cream and stir constantly so that the flour does not form lumps. After a minute, pour in the remaining cream and simmer the sauce over low heat, stirring with a whisk.
After 15 minutes, when it starts to thicken, add salt and pepper and cook for about 5 more minutes.
Prepare the julienne ingredients: grate the cheese, boil the chicken until tender, chop the mushrooms and onions into thin slices.
In a frying pan in vegetable oil for 5-7 minutes. fry the onion, then add the mushrooms and cook together for 10-12 minutes. Salt and pepper.
Cut the chicken into thin strips and pour into the mushrooms and onions. Fry until golden brown and then pour in bechamel sauce.
Place the julienne in cocotte makers, sprinkle with cheese shavings and bake in the oven for about 20 minutes at a temperature of 180-200 °C.

With cream

The delicious taste of julienne with mushrooms and cream is achieved through a variety of spices and thick cream. Chicken is not added to it to make hot snack lighter. It is usually served at the beginning of dinner and should not kill your appetite. Ground pepper and crushed garlic cloves will provide the dish with spiciness and piquancy.

Compound:

0.4 kg of mushrooms;
0.25 kg of hard cheese;
1 medium onion;
3 tbsp. vegetable oil;
1 tbsp. butter;
1 tbsp. wheat flour;
300 ml cream;
2 cloves of garlic;
1/3 tsp. mixtures of Provencal herbs;
½ tsp each salt and pepper.

The step-by-step recipe is as follows.

Grease a thick-walled frying pan with vegetable oil and melt the butter.
Place chopped onion on it and fry it over low heat until translucent.
Add thinly sliced champignons to the onion and fry them, stirring, until tender, about 10 minutes.
Add flour, spices, salt and pepper to the roast. Stir and after a minute pour in the cream.
After they boil, reduce the heat and simmer the julienne for another couple of minutes, then remove from the heat.
Rub the inside of the cocotte bowls with garlic cloves cut in half and fill them with roast, generously sprinkling grated cheese on top.

Sour cream adds sourness to any dish. How to cook julienne with mushrooms and sour cream? Firstly, after adding it, the components of the dish should be fried at the lowest heat so that the fermented milk product does not curdle.

You need to add sour cream while the mushroom juice has not completely evaporated. Then it will take on the consistency of the sauce even at high density and thickness.

Compound:

0.3 kg of mushrooms;
0.15 kg of hard cheese;
150 ml sour cream;
4 cloves of garlic;
1 medium onion;
2 tbsp. vegetable oil;
a pinch of wheat flour;
salt and ground pepper.

The step-by-step recipe is as follows.

Pour vegetable oil into a frying pan and fry in it for 5-7 minutes. chopped onion and 2 cloves of garlic.
Add mushrooms cut into thin slices and cook together for about 10 minutes, then sprinkle the roast with flour, salt and pepper.
Pour sour cream over the future julienne and simmer for another 4-5 minutes.
Coat the inside of the cocotte pans with chopped garlic and fill with frying. Sprinkle grated cheese on top.
Bake in the oven for 20-25 minutes. at a temperature of 180 °C.

With cheese

Not always French appetizer It’s worth cooking in batches in the oven. For a family dinner, you can serve a delicious julienne baked in a frying pan. It can replace hot dishes if you add more chicken to it. A beautiful dish with golden cheese crust will turn the meal into a small celebration.

Compound:

0.65 kg chicken fillet;
0.4 kg of mushrooms;
0.2 kg of hard cheese;
2 medium onions;
2 tbsp. vegetable oil;
2 tbsp. butter;
2 tbsp. wheat flour;
250 ml heavy cream;
1 tsp each without top of salt and pepper.

The step-by-step recipe looks like this.

Pour 1 tbsp into the pan. vegetable oil and add half the butter. Fry the chicken cut into strips in this mixture.
In a second frying pan in the remaining vegetable oil and butter for 5-7 minutes. sauté the chopped onion, then add the mushrooms cut into slices and fry for another 10 minutes.
Mix the chicken with mushrooms and onions, add salt and pepper and pour in a mixture of flour and cream. It must be prepared in advance, whisking until the lumps disappear.
Simmer the julienne over low heat for 15 minutes, then sprinkle evenly with cheese crumbs and cover with a lid until it turns into a crust.

Spinach stewed with cream becomes no less tender than mushrooms. It is suitable for adding to julienne and is considered an important and nutritious component. That is why, by weight, it should be taken the same as champignons. This type of snack will certainly require the addition of garlic for piquancy.

Compound:

0.4 kg spinach;
0.4 kg of mushrooms;
1/10 kg of hard cheese;
2 tbsp. vegetable oil;
350 ml sour cream;
2 cloves of garlic;
½ tsp each salt and pepper.

The step-by-step recipe is as follows.

Pour vegetable oil into a frying pan and fry in it for 10-12 minutes. sliced champignons.
Add spinach leaves chopped into strips and crushed garlic.
After 2 min. Pour sour cream over the roast, salt and pepper.
Place the julienne into cocotte bowls and sprinkle with cheese crumbles.
Bake in the oven for 20 minutes. at a temperature of 180 °C.

In tartlets

It is customary to place dishes with mini-cakes, tartlets and sandwiches on skewers on the buffet table. This makes it easier to place the treat on a plate. Mushroom julienne looks delicious in waffles. In this case, it should be prepared according to a simplified recipe.

Compound:

0.3 kg of mushrooms;
0.1 kg of hard cheese;
1 small onion;
2 tbsp. vegetable oil;
½ tbsp. wheat flour;
150 ml sour cream;
a pinch of salt and pepper.

The step-by-step recipe is as follows.

Pour vegetable oil into a hot frying pan and fry the chopped onion in it, then add the champignons cut into slices.
In 10 minutes. sift flour into a frying pan, add salt and pepper and pour sour cream over the frying. Simmer the julienne in it over low heat for about 10-12 minutes.
Cool the roast and place among tartlets, sprinkling cheese on top.
Bake in the oven until the cheese is golden brown.

How to cook julienne with mushrooms, each housewife decides for herself, choosing the most interesting recipe. A few simple tips will help make the dish more tasty and aromatic.

Provencal herbs or dried thyme are best suited as seasonings. The fat content of cream should not be lower than 20%.

Mushrooms and onions are sliced thinly, so when cooking they need to be constantly stirred and the edges should not be allowed to burn. Otherwise, the julienne texture will not be tender.

Since the appetizer is placed on the table hot, the handle of the cocotte maker should be wrapped in a napkin folded in several layers, and a small rubber mat should be placed under the bottom.

Conclusion

Nowadays, the cuisine of any country has become more international, however old recipes retain their attractiveness. Julienne with mushrooms will give holiday menu Parisian chic and zest. Many people will like portioned serving of snacks, because it is neat and convenient. Guests will enjoy melt-in-the-mouth mushrooms with cream sauce and will remember the delicious dish for a long time.

My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!

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