Frozen white julienne. The best recipes for julienne with porcini mushrooms. Julienne of dried porcini mushrooms

In domestic cooking, julienne means an appetizer consisting of mushrooms baked in sour cream sauce with cheese, to which meat, vegetables or seafood are also added. In French cuisine, julienne is a special form of cutting food into thin, spaghetti-like strips. The dish, which we call julienne, is known in France as “cocotte” and is prepared in special dishes - cocotte makers.

Preparing julienne, also known as cocotte, is very simple. Meat products and seafood are added to julienne in finished form, mushrooms and vegetables are pre-fried or boiled. Thin slices are poured with sour cream sauce, mayonnaise or bechamel milk sauce, cheese is added and baked in the oven until crusty. The taste of julienne depends on the products included in its composition and their quality. Julienne is an excellent hot appetizer for strong alcoholic drinks and a very tasty start to lunch or dinner.

Before you start cooking, watch this funny video.

Julienne with chicken and mushrooms in creamy sauce with cheese

Juicy mushrooms and tender chicken cooked to perfection in a creamy sauce topped with melted cheese - Chicken Mushroom Julienne!

Even though this chicken mushroom julienne sounds like a French dish, the truth is that it is made more and more often in Russia than in France. This is one of the most popular dishes and can often be ordered in restaurants. If you love a combination of aromatic mushrooms, chicken, creamy sauce and melted cheese, then this dish is for you.

Traditionally this dish is served as an appetizer, although I have found that it can serve as a meal on its own or can be served with a side dish such as mashed potatoes, steamed rice, or a fresh salad.

Ingredients

For Julien

2 tablespoons oil
1 medium chopped onion
1 pound chopped mushrooms
1 pound chicken breast
1 cup cheese (mozzarella, cheddar, or your favorite type)
salt and pepper

For the sauce

2 tablespoons oil
2 tablespoons flour
1 cup milk or cream
salt and pepper

Step by step recipe

In a large frying pan, saute the onion in oil for a few minutes.
Add the mushrooms to the onions and cook for about 5 minutes until they begin to brown and the liquid has evaporated.
Add the chicken, salt and pepper to the pan and stir everything together.
Transfer chicken and mushroom mixture to an oven-safe dish.
Preheat oven to 450F.
To make the sauce, melt the butter over medium heat and add the flour.
Cook the flour in the butter for 1 minute and add the milk (or cream).
Continue cooking the sauce for 2-3 minutes, stirring constantly and trying to break up any lumps.
Pour the sauce over the chicken and mushroom mixture and stir everything together. Sprinkle more cheese on top and bake for about 15 minutes.
Garnish with chopped fresh basil or parsley.

Recipe for julienne with meat

More often, julienne recipes contain chicken. This fact is due to the fact that chicken meat cooks quickly. With beef and pork, the dish turns out to be more satisfying, nutritious; smoked meats give the food an excellent aroma , so it’s worth trying several options for such an appetizer with meat. The taste and consistency of julienne is very delicate; it can be served separately or with a side dish of potatoes, rice, and vegetables.

With beef

Time: 65 minutes.
Number of servings: 5-6 persons.
Calorie content of the dish: 144 kcal/100 g.
Purpose: for lunch, dinner.
Cuisine: French.
Difficulty: easy.

By preparing beef julienne with mushrooms and potatoes according to this recipe, you will get a very satisfying dish. Essentially, this is a complete lunch or dinner that you can easily feed the entire household without having to bother with a side dish separately. In order not to doubt the degree of preparation of the meat, boil it first until done. Use any mushrooms, but traditionally champignons are used.

Julienne with chicken

This is an easy dish to prepare and is great for a main meal during the week. Serve it over cooked rice or over egg noodles for a main course.

Ingredients

Step by step recipe

Preheat oven to 400 degrees F (200 degrees C). Lightly grease the baking dish.
Place butter and flour in separate shallow bowls. Dredge the chicken strips first in flour and spread the butter evenly. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt and pepper to taste. Pour heavy cream over chicken. Sprinkle evenly with Parmesan cheese and paprika.
Bake in the preheated oven until the cheese is melted and creamy and bubbly, about 20 minutes.

Russian mushroom julienne

This Russian Mushroom Julienne is the perfect dish for your meal. Serve it as an appetizer, main course or side dish. Best of all, it only requires a few ingredients and takes no more than 30 minutes.

Ingredients:

16 oz white mushrooms, thinly sliced
½ cup thinly sliced onion
2 cloves garlic, minced
3 tablespoons oil, divided
¼ cup white wine
1 cup sour cream
salt and freshly ground black pepper
1 cup grated mozzarella cheese

Free advice

Buy whole mushrooms. Pre-sliced mushrooms are difficult to peel and only take a few minutes to chop.
Do not immerse the mushrooms in water as they will become very loose. Clean them under running water and place them on a paper towel to absorb moisture.
Substitute heavy cream for 1/4 cup sour cream for an even creamier dish.

Step by step recipe

Clean and chop the mushrooms.
Preheat oven to 375 degrees Fahrenheit.
In a large cast iron saucepan or skillet, melt 2 tablespoons butter. Then add chopped mushrooms, onions and garlic.
Sauté over medium heat until the mushrooms are liquid and reduced to about half their size. Drain the mushrooms and set aside.
In the same skillet, melt the remaining 1 tablespoon butter, then add the white wine. Cook over medium heat for 2 minutes. Add sour cream and stir. Season the sauce with salt and pepper to taste. Add mushrooms.
Pour mushroom sauce into an 8×8-inch baking dish or divide equally among 4 sour creams.
Sprinkle with cheese and bake for 10 minutes or until cheese is melted. Serve with crusty bread.

Classic cuisine – julienne with chicken and mushrooms

By the way, you know that in French cuisine julienne is called a dish not at all familiar to us, but a method of cutting. That is, when the ingredients are cut into small strips, it is julienne. But the mushroom dish with cream in separate forms was invented by the so-called already in Russia. Someone can see that they want to serve a hot appetizer of French charm. In Russia, mushrooms with sour cream have been cooked in ovens for centuries. But the fashion for everything French came in the 18th century.

Although, in my opinion, the most interesting thing about Julienne is the way it is served. Prepare and serve julienne, as you know, in a cocotte. It is very comfortable. And you can’t overeat (a serving is 100-200 grams!), And you don’t have to wash extra dishes. In addition, the finished dish looks very beautiful even without any decoration. Well, I think everyone knows what’s delicious.

To prepare julienne we will need:

Chicken breast 300 g
Mushrooms 200-300 g
Hard cheese 100 g
Onion 1 piece
Cream 200 ml
Butter 20 g
Flour 1 tbsp.
Salt
Blend of peppers or herbs

Step by step recipe

Boil chicken breast in salted water until cooked. Cut the mushrooms into slices and the onions into cubes.
Melt a piece of butter in a hot frying pan. Place the mushrooms and onions in a frying pan and fry for about 5-7 minutes.
Cut the boiled chicken breast into small cubes and add to the pan with the mushrooms. And lightly fry.
Add a spoonful of flour to the mushrooms and chicken, mix everything and carefully pour in the cream. Mix everything, add salt, pepper and remove from heat.
We grate cheese and put mushrooms and chicken in coconut pots.
We make cheese caps on coconut bottles. You can sprinkle a mixture of herbs on top. And put the coconut in the oven, preheated to 180C. Bake for 15-20 minutes.
Our Julienne with chicken and mushrooms is ready! These mushrooms and chicken in creamy sauce are absolutely delicious!!

How to cook julienne with beef and mushrooms, step-by-step recipe with photos:

Step 1. Boil the beef and cut it into strips.

It is better to cook meat in a large piece, so it retains more beneficial vitamins. After boiling, it is enough to boil the beef for 20 minutes, during which time it will not be cooked completely, but the julienne will be baked in the oven, so the meat will “cook”.

Step 2. Cut the washed champignons into the same strips.

Step 3. And onions.

In general, julienne was originally any dish cut into strips; in our latitudes it took the form of a mushroom “casserole” under a cheese crust, all the ingredients of which, nevertheless, are cut according to the rules, namely into strips.

Step 4. Fry the mushrooms and onions in vegetable oil until transparent, then add boiled and cut into strips beef, salt and spices to taste into the frying pan.

Step 5. Prepare the sauce: mix melted butter with flour and pour cream into the mixture in a thin stream, vigorously stirring the sauce with a whisk to avoid the formation of lumps. Place the cream sauce on the fire and bring it to a boil, then immediately turn it off.

Step 6. Place meat and mushrooms in baking dishes for julienne with mushrooms, alternating them with grated cheese.

Step 7. Place cream sauce on top of the filling and grate a little more cheese on top.

French cuisine is not far removed from Italian - here they also value the amount of cheese.

Step 8. Bake the julienne with mushrooms and meat in the oven preheated to 180 degrees for 30-40 minutes until golden brown.

Serve meat julienne with potato cream soup and croutons!

Initially, julienne was a stew made from thinly sliced vegetables baked in a white sauce with a golden-brown cheese crust. Modern recipes for this dish are very different from the original; food can include different types of mushrooms, meat, fish and be prepared with different sauces.

Mushrooms Julienne

This French-Russian dish of mushrooms, cream and cheese can be made with or without béchamel sauce.

What mushrooms should I choose for Julienne? Cultivated porcini mushrooms, known in Russia as Champignons, are most often used for this dish. But wild mushrooms - chanterelles, porcini or shiitakes - add exceptional flavor if they're in season.

Compound:

1 lb. (500 g) mushrooms: cultivated, wild or mixture
1 tbsp. olive oil
1 onion, finely chopped
1 clove of garlic
2 tbsp. creme fraiche or sour cream
1 cup bechamel sauce
2 tbsp. l. dry white wine
1 tbsp. l. fresh dill or cilantro,
1 cup (125 g) grated Comté or similar cheese, loosely packed

Start preparing 1 cup bechamel sauce.

Butter 6 individual ramekins or medium sized gratin dish. Preheat oven to mark 7 (425 F., 220 C.).

Thoroughly clean the mushrooms and dry them in the salad. Trim the stems. Halve the mushrooms and slice the halves. Peel the garlic and divide in half.

Heat olive oil in a heavy-bottomed saucepan. When it sizzles, add the onion. Cook over medium heat, stirring, until the onion is wilted, about 2 minutes. Add mushrooms and garlic halves. Raise heat to medium and continue cooking, stirring occasionally, until mushrooms begin to brown. Remove the garlic and turn off the heat.

Add cream to mushrooms. Add 1/2 cup bechamel sauce, wine and fresh herbs. Move on to your gratin. Spoon over the rest of the bechamel. Sprinkle grated cheese on top.

Bake for 15 minutes, or until bubbly and starting to brown.

What is classic julienne

An exquisite hot salad with a delicate taste and aroma has already won the hearts of gourmets around the world. The term is translated from French as “July”. In modern cooking, julienne is a method of cutting vegetables into thin strips or rings. The origin of this word is unknown. The term is believed to be derived from the French female given name Julienne.

The first mention of classic julienne is found in a book about cooking by the world-famous chef F. Missalio. Here the hot salad is presented as a relative of the French cocotte (dish with milk sauce). Classic julienne is often served with Bechamel sauce, the name of which comes from the name of the cook who served at the court of Louis XIV.

According to the rules of the Russian language, the word is written with “yu” - julienne. The classic appetizer is baked in cocotte makers (fireproof portion cups with handles). Modern chefs have come up with a lot of other ways to prepare hot salad: on baking sheets, in pots, tartlets, multicookers . The classic julienne recipe involves the use of chicken legs, champignons, Bechamel sauce with sour cream. But in restaurants, the appetizer is prepared not only with chicken, but also with fish, seafood, and pork.

Traditionally, julienne is considered a hot salad, but there is also julienne soup. It is so called because all the ingredients are cut into thin strips or rings. There are many recipes for hot snacks. Even novice housewives can prepare this classic dish in a regular oven at home. This casserole of vegetables, mushrooms and chicken with cheese is sure to please you and your loved ones!

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Julienne with chicken and mushrooms

Ingredients:

1 cooked chicken breast, chopped
4 oz. mushrooms, chopped
1 large onion
8 oz. grated mozzarella (or cream cheese)
olive oil
salt
pepper
1 tbsp. flour
1 tbsp. l. butter
½ cup heavy whipping cream
pinch of paprika

Step by step recipe:

Preheat oven to 400 F.

Fry the mushrooms and onions in a frying pan until soft and lightly caramelized. Add chicken to heat. In a separate saucepan, prepare the béchamel sauce by melting the butter and adding the flour, stirring until lightly browned. Then add the heavy cream, stirring until the mixture begins to thicken. Remove from heat.

In a bowl, add chicken and mushroom mixture to three-quarters full. Divide the béchamel sauce evenly between the bowls and then add the grated cheese on top. Place the bowls on a baking sheet and place in the oven. Cook until the cheese is melted and browned on top.

Mushroom Julien – mushrooms in cheese sauce

Mushroom Julienne
A popular hot appetizer - mushrooms in a cream-based cheese sauce. Traditionally served in tiny metal or ceramic individual dishes called cocottes, it is an elegant and wonderful appetizer.

The French sounding name julienne must have come from those ancient times when Eastern Europe was obsessed with French culture and especially French cuisine at the beginning of the last century. Ironically, there is no such dish in French cuisine, although it exists in Ukraine and is probably well known in the rest of the former USSR.

I remember julienne from the 90s, when it was served as a hot appetizer in one of the best Kyiv restaurants, Stolichnye. The waitresses brought it out in a tiny stainless steel bowl with a handle similar to the one in the picture above. Julienne was always very hot, with a tempting crust of cheese on top. Since then, I have eaten julienne in many houses and cooked it myself many times. The recipe below is a result of my experience and is the best and most authentic version of it.

Mushroom julienne is a bit like American mushroom sauce, but it's bolder and better. And it deserves to be a great appetizer or even a meal.

Almost forgot to mention – this dish is not for those faint of heart “on diets”... Sure, it's all cream and butter, but it's healthy and natural, and served in small quantities, so it's still good for you, good in moderation - and this is the key.

What is this?

These are thinly sliced mushrooms, usually button mushrooms, cooked with lots of onion, cream, cheese with a few carefully selected spices and seasonings, and then grilled to finish with a tempting cheesy crust.

Description of taste

You should know how delicious all these cheese sauces are. Although, for a julienne, it's all cheesy goodness plus a wonderful mushroom flavor intertwined with onion, wine, light nutmeg and a freshly ground bouquet of black pepper aromas. The texture underneath the crispy and chewy cheese top is smooth and buttery with bits of perfectly cooked mushrooms and onions.

How to serve

Serve very hot, straight from the oven, in a tiny, cup-sized, separate ceramic or metal bowl. Place toasted breadsticks or a slice of country bread on the side. Please note, do not forget to cook your own food, do not count on leftovers - you will not have any.

Recipe 8: mushroom julienne cooked in a frying pan

For those who have tried mushroom julienne, the recipe with photos will help you understand the step-by-step steps to create an original second dish in the kitchen. Buy forest or farm mushrooms that will become the main product for work. The technology consists of two stages: separate frying of onions and mushrooms, and then baking in the oven under a cheese cap.

You can study the recipe in detail and learn how to prepare mushroom julienne using the author’s photos.

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

Fragrant porcini mushroom julienne can be a holiday dish or an addition to a regular family dinner. You can learn how to prepare porcini mushroom julienne on this page, which offers a solid selection of culinary recipes for such a dish. We hope that this information will make preparing porcini mushroom julienne a simple and routine task even for novice housewives. As additional ingredients, you can select various types of soft and hard cheese, herbs, chicken and minced beef, cream, sour cream and various sauces. There are certain subtleties in preparing products. It is also important to know how to correctly distribute the finished mass among the wells and for how long to place them in the oven or multicooker.

Porcini mushroom julienne is perhaps the most common hot appetizer in our country. To be fair, it is worth noting that julienne in classical cooking is not a dish, but just a way of cutting food into thin strips (like matches). Once upon a time, the term penetrated the wilds of domestic cooking and took root. Nowhere, in any country, there is such a dish (by name, not in essence). It is quite natural that the method of preparing it has many versions, and this multitude itself raises a lot of questions on the topic - what is the correct way? I repeat, I am deeply convinced that food, in particular its preparation, does not tolerate categorization.

For some reason, many people believe that there is only one and only known to them way to properly cook borscht, porridge, omelette, etc. Therefore, I never use the term “correct dish” in relation to cooking - that is, the correct julienne, the correct satsivi, etc. First, I’ll note that in addition to mushrooms, julienne also includes melted butter (vegetable butter or a mixture of both is acceptable), onions, salt, pepper, bechamel (for bechamel, see the section “Missing for pies”) and often cheese (but in the future I will try to dissuade you from using it).

First of all, you should consider the ratio of the proportions of mushrooms and onions.

The issue of using onions in cooking in general and in hot dishes in particular, to be honest, is not idle. Onions are undoubtedly an important flavoring and thickening ingredient. However, when there is more of it in a dish than needed, it imparts excessive sweetness. Therefore, it is important not to overdo it. The optimal ratio of mushrooms and onions is the following - for 500–600 g of raw mushrooms, 100 g of onions. Mushrooms are cut into thin slices, including the stem. Onion - thin half rings. There are disagreements in the literature regarding the heat treatment of mushrooms and onions, determined by two different approaches.

The first approach involves starting to fry the mushrooms and adding the onions a little later, then continuing to fry both. When frying, mushrooms lose liquid (juice), it eventually evaporates, and only after that the mushrooms and onions acquire a kind of crispy crust. Thus, the mushrooms lost a lot of juice and their slices became very thin. Then all this is heated in bechamel sauce.

Another way: quickly fry the mushrooms in very hot oil so that they get a golden crust and cannot lose moisture. The onion is fried separately, also until golden brown. Then the mushrooms and onions are heated in bechamel sauce. In the first case, the mushrooms lose their juice, so the julienne is smaller in volume, but the flavoring substances of the juice remain and pass into the sauce. In the second, the mushrooms are tasty on their own, there is less volume loss, and the sauce is almost neutral, it only adds juiciness. Now is the time to talk about salt, namely, at what stage should the dish be salted? Obviously, in the first case, the mushrooms are salted during frying, so they lose more juice. In the second, it is better to salt the dish while heating the mushrooms and onions in the sauce.

It is also worth noting that not only bechamel can act as a liquid medium, but also sour cream with flour, fatty cream evaporated to the consistency of a sauce, 30–35% cream.

Mushroom Julien

Components:

2 boxes (about 20 pieces) porcini mushrooms, thinly sliced
1 large onion, diced
1 cup neutral, balanced white wine such as Pinot Grigio
1 cup heavy cream
3 tablespoons olive oil
2 tablespoons unsalted butter
2 tablespoons flour
3 cups chicken broth or hot water
2 pinches of nutmeg (preferably freshly ground - you can easily scrape off a whole nutmeg with a simple small knife)
1/2 tsp. freshly ground black pepper
salt to taste
2 cups shredded white cheddar cheese (or other good melting cheese such as mozzarella, Colby, Emmental, Gouda, Fantina, Muenster or Swiss)

Cooking procedure:

Add olive oil to a large skillet and cook onions until soft and just beginning to take on some color.
Add the chopped mushrooms and cook over medium heat, stirring until all the juices from the mushrooms have evaporated.
Add wine and cook for about 7 minutes, stirring. Add a little salt, nutmeg and pepper.
Add the cream and hot chicken broth or water, turn the heat to low and let it just simmer.
Meanwhile, in a small frying pan over low heat, make the roulade - melt 3 tablespoons unsalted butter, then add 2 tablespoons flour and cook, stirring, for 3 minutes or until lightly, very slightly , beige.
Add the roll and half the cheese to the mushrooms. Mix well. If the sauce is too thick, add a little hot water. The sauce should be the consistency of gravy.
If necessary, make final flavor adjustments by adding salt, pepper or nutmeg.
Divide the mushrooms and sauce evenly between the individual dishes, sprinkle the remaining cheese on top and place the dishes under the broiler for about 5-10 minutes or until golden brown.

Mushroom Julienne is ready! Enjoy!

Notes

The whole process of making julienne is quite lively if you do all the prep work first.
If you plan to serve it with toasted breadsticks, make them first: cut your bread into thick sticks, drizzle with olive oil and toast in the oven until golden and crisp.

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How to cook mushroom julienne + 77 julienne recipes

The French word julienne simply means cutting into strips. But in Russia, julienne is known as a very tasty hot appetizer, most often made from mushrooms or chicken. We offer you several recipes for julienne. /epochtimes.ru/

Mushroom Julien 2

Julienne is a molten hot, cheesy, creamy, mushroom extravaganza. Almost every hunter of Eastern European descent I've talked to has told me about this dish in some form or another for an obvious reason.

If you look around, there are many recipes for julienne mushrooms, most of which are button or mushroom. When I first heard about this and wrote it down in my recipe journal, I knew that cultured mushrooms would have no place in this. The way I see it, if I wanted to julienne it had to be worthy of the name. All Russians love their boletus and I knew that only they would be suitable for the complete perfection of this dish.

If you're a mushroom hunter, you know that finding bug-free babies is nearly impossible. And it took a couple of years, but I got some. Suffice to say, it was worth the wait.

It's pretty darn rich so it's one of those things you do every once in a while, but it's definitely a great way to enjoy fresh bogs. If they are young enough, they will retain their crispy texture that is truly worth savoring. Really though, any mushroom that likes cream would be great cooked this way.

Equipment

Ceramic or other baking dish

Ingredients

4 ounces baby porcini mushrooms or other mushroom buttons, peeled, trimmed, and sliced 1/4 thick
3 tablespoons butter or lard
1/4 cup yellow sweet onion, diced into 1/4 inch cubes
1 tablespoon green garlic, cut into 1/4-inch cubes (regular garlic can be substituted)
1 tablespoon unsalted butter
2 teaspoons all-purpose flour
1/2 cup sour cream
1/4 cup grated Gruyere

Step by step plan:

Preheat oven to 375.
Heat 2 tablespoons oil or lard in a saucepan until almost smoking. Add porcini mushrooms and cook over medium heat until browned and caramelized, stirring occasionally, about 5 minutes. Remove the porcini mushrooms from the pan and season with a pinch of salt and pepper, then add the remaining tablespoon of oil and sauté the onions and garlic over medium heat or until translucent and thoroughly cooked.
Add the porcini mushrooms and any juices they give off back to the pan with the onions, add the fresh thyme, then add two tablespoons of butter and heat to melt. Add the nutmeg and flour and cook for a couple more minutes, stirring occasionally to remove the raw flavor from the flour. Heat a pan with wine, then add sour cream and cheeses. Double check the seasoning for salt and pepper and adjust if necessary.
At this point the mixture should be thick and creamy, with a consistency slightly thicker than a cream sauce. Transfer the mixture to an oven safe pan and bake until bubbly and browned, about 15 minutes, depending on whether you have a convection oven or not. Let the julienne cool for 5-10 minutes before serving.

Notes

I really like the depth that using two hard grated cheeses gives, using soft cheeses like mozzarella that get chewy would go a long way here, I think goat cheese would be a great addition.

The main thing in julienne is the sauce

Whatever version of julienne you prepare, the main thing in this dish is the sauce. Whether it’s julienne with pork and mushrooms or vegetarian mushroom julienne, special attention should be paid to the sauce in which everything will be baked. For julienne prepare white creamy béchamel sauce. The French are known for their passion for sauces, so it's only natural that this is the basis of everything here.

In cooking, white bechamel sauce is considered the base; other sauces are prepared from it, as a base stock. On its own, it has a smooth white texture and a creamy taste. The thickness of the sauce varies depending on what consistency is desired for the final sauce. The aroma of bechamel depends on the spices and spices added to it; there are a huge number of cooking options. Every professional chef has his own recipe.

Chicken julienne with mushrooms

Ingredients for the recipe Julienne with chicken and mushrooms:

1 chicken breast, cooked, diced
1 cup chopped mushrooms
1 chopped onion
2 tbsp. butter
2-3 tbsp. olive oil
2 cups heavy cream
1 tbsp. flour
salt
grated mozzarella cheese

Step by step recipe:

1. Preheat oven to 400 degrees. Heat a frying pan over medium heat. Add oil and onion. Fry the onion until soft. Remove from pan.

2. Add olive oil. Add mushrooms and cook until liquid appears.

3. Transfer the onions and chicken back to the pan and stir to combine. Season with salt and pepper.

In another skillet or sauté pan over medium-low heat, toast the flour until lightly golden brown. Gradually and vigorously add the heavy cream, season with salt and continue stirring until the sauce thickens.

4. Fill the ramekins with the chicken, mushroom and onion mixture. Add sauce and sprinkle with cheese. Bake for about 12-13 minutes. Serve hot with fresh toasted country bread.

Recipe for julienne of dry porcini mushrooms

Ingredients:

500 g dried porcini mushrooms,
1 cup sour cream
100 g butter
2 eggs
1 tbsp. spoon of flour
salt - to taste

According to the recipe for julienne of dry porcini mushrooms, fry boletus mushrooms, cut into strips and scalded with hot water and vinegar, in oil until soft. Also fry the flour, add mushrooms, mix everything and place in a metal bowl (or in specially designed molds - cocotte makers). Mix beaten eggs and salt with sour cream, pour over mushrooms and bake in the oven.

Russian Chicken Julienne with mushrooms

Chicken julienne is a popular appetizer in Russian restaurants. Tender boneless chicken strips and mushrooms are baked in a creamy sauce and topped with cheese. This is a delicious and easy to prepare gourmet dish that I am sure will become one of your favorites.

Recipe ingredients:

1 half chicken breast (boneless, skinless)
2/3 cup mushrooms (cut into small strips)
1/2 onion (medium, finely chopped)
1 cup cheese (grated)
2 tablespoons sour cream
2/3 cup milk
2 tablespoons butter (unsalted)
2 tablespoons flour
1 tablespoon olive oil
1/2 teaspoon parsley flakes (or fresh parsley, finely chopped)
salt (to taste)
pepper (to taste)

Step by step recipe:

Cut the chicken into thin strips about 1 inch thick.

2. Heat 1 tablespoon olive oil in a medium skillet. Fry the chicken for about 5 minutes (until the meat stops turning red), then add the onion and fry for another 2 minutes. Add mushrooms, season with salt and pepper and cook until tender (about 10 minutes).

3. To prepare the cream sauce, melt 2 tablespoons of butter in a small saucepan and add flour. Then gradually add milk (a small amount at a time), stirring thoroughly to avoid lumps. Then add sour cream and season the sauce with salt and pepper.

4. Preheat oven to 350 degrees F (180 degrees C).

5. Lightly grease 4 small ramekins (one per person). Place about 2 tablespoons of the chicken-mushroom mixture in each ramekin. If you have any mixture left, distribute it evenly among the molds.

6. Pour the sauce evenly over the chicken and mushrooms.

Place a thick layer of grated cheese on top.

Bake, uncovered, for about 15 minutes or until the top is a nice golden brown color. 9. Sprinkle with parsley. Serve hot.

Julienne with chicken and mushrooms

Recipe ingredients:

For julienne

2 tablespoons butter
1 medium onion, chopped
1 pound chopped mushrooms
1 pound cooked and chopped chicken breast
1 cup cheese (mozzarella, cheddar, or your favorite variety)

For the sauce

2 tablespoons butter
2 tablespoons flour
1 cup milk or cream

Step by step recipe:

In a large frying pan, saute the onion in butter for a few minutes.
Add the mushrooms to the onions and cook for about 5 minutes until they begin to brown and the liquid begins to evaporate.
Add the chicken, salt and pepper to the pan and stir everything together.
Transfer the chicken-mushroom mixture to an oven-safe dish.
Preheat oven to 450F. To make the sauce, melt the butter over medium heat and add the flour.
Boil the flour in butter for 1 minute and add milk (or cream).
Continue cooking the sauce for 2-3 minutes, stirring continuously and trying to break up any lumps.
Pour the sauce over the chicken and mushroom mixture and stir everything together. Top with a generous amount of cheese and bake for about 15 minutes.
Garnish with finely chopped fresh basil or parsley.

Classic cuisine – julienne with chicken and mushrooms

In Russia, mushrooms in sour cream have been cooked in ovens for centuries. But the fashion for everything French came in the 18th century.

Although, in my opinion, the most interesting thing about julienne is the way it is served. Prepare and serve julienne, as you know, in a cocotte. It is very comfortable. And you don’t have to overeat (a serving is 100-200 grams!), and you don’t have to wash extra dishes. In addition, the finished dish looks very beautiful even without decoration. Well, I think everyone knows that it’s delicious.

Ingredients for making julienne:

Chicken breast 300 grams
Mushrooms 200-300 grams
Hard cheese 100 grams
Onion 1 piece
Sour cream 200 ml
Oil 20 grams
Flour 1 tbsp.
Salt
Pepper or herb mixture

Step-by-step cooking recipe:

Boil chicken breast in salted water until cooked.

Cut the mushrooms into slices and the onions into cubes.

Melt a piece of butter in a hot frying pan. Place the mushrooms and onions in the pan and fry for about 5-7 minutes.

Cut the boiled chicken breast into small cubes and add to the pan with the mushrooms. And lightly fry.

Add a spoonful of flour to the mushrooms and chicken, mix everything and carefully pour in the cream.

Mix everything, add salt, pepper and remove from heat.

We grate the cheese, and put mushrooms and chicken in coconut pots.

We make cheese “caps” on coconut bottles. You can sprinkle a mixture of herbs on top. And put the coconut in an oven preheated to 180C. Bake for 15-20 minutes.

Our julienne is ready! These mushrooms and chicken in creamy sauce are absolutely delicious!!

Recipe for julienne of porcini mushrooms with chicken in a frying pan

The recipe for julienne of porcini mushrooms with chicken requires the presence of cheese, so I promised to dissuade you from using it. Let me remind you that in the classics it is customary to place the finished julienne in a fireproof portioned dish, sprinkle with grated hard cheese and bake until a crust forms.

I admit, I don’t like this crust - as soon as the baked julienne has cooled down a little, the crust becomes impenetrable, and when we try to scoop up a little julienne with a spoon, it clearly interferes with our intentions - either it cannot be broken through, or all of it (the cheese crust) strives to follow the first julienne spoon. It is all the more difficult to prepare porcini mushroom julienne in this form in a frying pan, where the cheese barely heats and does not melt.

Nevertheless, the recommendation to bake julienne “under cheese” wanders from book to book, it seems that the authors of these books not only never cooked julienne, but even, not for the table, it will be said, never, God bless them, ate it! But! In principle, the taste of ordinary hard cheese goes very well with mushrooms. Therefore, we will add grated cheese to the hot bechamel and heat the fried mushrooms and onions in this sauce. And if we guess, after heating the mushrooms and onions in the “cheese” sauce, add a raw yolk to them and then bake the julienne, then there will be a crust (due to the yolk), but it will no longer stretch and will never become impenetrable!

See how to properly prepare porcini mushroom julienne in the recipe with a photo that shows how this dish is assembled and how the ingredients are crushed.

Lazy chicken julienne with mushrooms

Finely chop the chicken, onions and fresh mushrooms. The proportions of meat and mushrooms should be approximately the same, but you need to take a little onion, 1 small head per breast is enough.

If the total volume of food is small, then you can cook everything in one pan. Place chicken on one half, mushrooms on the other, don’t forget to leave room for onions. While stirring, try not to mix all the ingredients at once, and then mix everything and fry. If you have to fry separately, first cook the chicken, then the mushrooms and onions.

Add sour cream and a little soft cream cheese, which is sold in jars, to the finished products. Simmer everything, add salt to taste. At this stage, you can leave the champignons and chicken julienne. Even the next day, if no guests of honor are expected today.

When there are 20 minutes left before serving, the julienne with chicken and mushrooms is placed in frying pans, sprinkled with cheese and baked in the oven! You can also use a microwave oven if it has a grill function, but in this case, remember that metal jugs cannot be used in the microwave mode!

Julienne with mushrooms in a frying pan

Recipe ingredients: Cooking time 30 minutes

2 Canned champignons
2 Onions, chopped
300 ml. Sour cream (10%)
3 tablespoons Wheat flour
150 grams Hard cheese
3 tbsp. spoons olive oil
Black pepper, salt

Cooking instructions:

Peel the mushrooms and transfer to a frying pan greased with olive oil.
Peel the onion, wash it, cut it into cubes and add to the mushrooms. Fry mushrooms and onions until tender.
Mix the cream with flour, add salt, pepper, mix well so that there are no lumps.
Pour the cream into the pan with the mushrooms. Cook over medium heat for 10-15 minutes, stirring occasionally.
Grate the cheese on a coarse grater.
Sprinkle our julienne cheese and bake in the oven for another 5-10 minutes.

Julien "Spring"

A simple dish for lovers of tender stews with zucchini and tomatoes. Instead of meat tenderloin, you can add thinly shredded heart or tongue.

Firm tomato – 100 g.
Small champignons – 200-300 g.
Dark fillet (beef, veal, lamb).
Young zucchini (yellow zucchini) – 300 g.
Long grain rice – 70 g.
Black pepper.
Salt.
Seasoning for broth (mushroom, meat) – 0.5-1 tsp.
onion – 100 g.
Carrots – 100 g.
Fresh dill – 30 g.
Chicken egg – 1-2 pcs.
Liquid sour cream (10%) – 150 ml.
Broth or water – 100 ml.
Hard cheese – 200 g.
Butter – 50-70 g.

Cut the meat tenderloin, yellow zucchini and carrots into long strips.
Finely chop the dill and chop the onion. Divide large specimens of champignons into several parts.
Bring the champignons to readiness by frying in butter with all the spices.
Fry strips of dark meat in mushroom oil. Select the fillet with a slotted spoon and add the carrots. Fry over medium heat, when it becomes soft, add yellow zucchini to it. It takes literally one and a half minutes to cook.
Boil the rice. Many recipes recommend boiling rice grains until half cooked, but this is not the case here. The rice needs to be cooked completely.
The fact is that its grains strongly absorb water during heat treatment. During baking, half-cooked rice will continue to absorb moisture from the sauce and because of this, the julienne may burn.
Prick a couple of tomatoes with a knife and pour boiling water over them. Remove the peeled skin and cut the pulp into cubes. Pass in oil.
Add a little vegetable oil to the bottom of the serving pots. Add fried meat, boiled rice, zucchini and carrots, champignons, tomatoes and herbs.
Mix liquid sour cream with meat seasoning and beaten egg, season with spices and salt. Pour the julienne sauce over it, not reaching the top a little.
Fill the cocotte bowls or pots with hard cheese. Bake in a preheated oven at 200 degrees (estimated time 15-20 minutes).

Julienne with mushrooms and smoked chicken breast in a frying pan

Ingredients for cooking:

220 ml chicken broth;
60 g flour;
380 g smoked chicken breast;
1 large onion;
240 g Dutch cheese;
320 g champignons;
220 ml fat milk.

Cooking method:

The onion should be cut into thin feathers;
Wash the champignons, remove the skin from the caps, cut them into slices as thin as possible;
Heat a small amount of vegetable oil in a deep frying pan;
Place mushrooms in it and fry them. All liquid should be removed from the mushrooms;
Then add the onions to the mushrooms and fry them until they become translucent;
The breasts are torn by hand into random pieces. Fibers that are too long should be cut off;
Place them in a frying pan and fry all the ingredients for a few minutes;
Add seasonings and flour, mix everything vigorously, pour in chicken broth;
Then pour in the milk, stir again and simmer the dish for about ten minutes;
Grate the cheese and sprinkle it on top of all the food;
Cover with a lid and bake for another twenty minutes over low heat until an appetizing crust appears.

Bon appetit!

Video recipe : JULIEN WITH CHICKEN AND MUSHROOMS

A short video on how to quickly prepare julienne with mushrooms :

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