How to cook a classic julienne with mushrooms according to a recipe with photos

Classic recipe for julienne with champignons and cheese

This dish has many cooking options. But first, let's look at the classic version of this dish. So, to prepare julienne with champignons and cheese you need the following ingredients:

Champignons - 500 grams.
Hard cheese - 200 grams.
Onion - one large head.
Flour - one tablespoon.
Cream - one glass.
Vegetable oil - three tablespoons.
Salt - to your taste.

Algorithm for preparing julienne with champignons and cheese:

Wash the mushrooms well, dry and cut into medium pieces.
Peel the onion and cut into small cubes.
Heat the oil in a frying pan and fry the onion until transparent.
Now add the mushrooms and fry everything together for about 10 minutes.
Next, add salt, add flour and fry for three minutes.
Pour cream over everything, stir, simmer for a couple of minutes.
Transfer the julienne with champignons and cheese into cocotte makers. Top with cheese.
We send everything to a preheated oven at 180 degrees for a quarter of an hour.
Julienne with champignons and cheese is ready in the oven. Must be served hot. You can decorate with fresh herbs.

Julienne with mushrooms and chicken in buns

Julienne in buns will delight not only household members, but also guests of the house. Edible dishes, imbued with aroma and juicy sauce, with a golden brown crust, will pleasantly surprise even the most sophisticated gourmets.

Products:

Ten small buns
Five hundred grams of champignons
Five hundred grams of chicken meat
Two larger onions
Three hundred ml of sour cream
Two hundred grams of hard cheese
Three tbsp. vegetable oil
Greenery
Salt, ground black pepper.

It’s easy to prepare julienne in buns:

Prepare edible dishes - cut off the top of the bun, take out the crumb, place on a sheet covered with parchment
Prepare cheese using a grater
Finely chop the greens
Finely chop the main ingredients (meat, mushrooms, onions)
Fry the onion for about three minutes, then add the mushrooms and fillet. Salt, pepper, fry until the liquid evaporates
Add sour cream, let simmer for three minutes
Remove from heat, add grated cheese in an amount of two-thirds of the total
Add chopped greens, mix everything thoroughly
Fill the buns with julienne, sprinkle with the remaining cheese
Place in the oven preheated to 180 degrees for 10-15 minutes.

Julienne in buns will be good both hot and cold. Even picky kids will indulge in this delicacy. And the core of the bun can be dried and ground into breadcrumbs.

Recipe with sour cream

To prepare this snack, you need the following products:

Champignons - 500 grams.
Butter - 50 grams.
Vegetable oil - one tablespoon.
Onions - two heads.
Sour cream - half a kilogram.
Salt, black and allspice - to your taste.
Cheese - 100 grams.

You will see a recipe with a photo of julienne with champignons and cheese below. In the meantime, let's prepare this delicious dish:

Wash the mushrooms, peel the onions and cut these products into thin strips.
Heat butter and vegetable oil together in a frying pan.
Place the onion there and fry for a quarter of an hour until transparent.
Next, add the mushrooms to the onions. Fry everything together for a quarter of an hour. Once all the water from the mushrooms has evaporated, add salt and pepper. Simmer for another five minutes.
Now add sour cream, mix and taste. If necessary, add a little salt.
Grease the cocotte pans with butter and move the mixture into them. Sprinkle cheese on top and place the julienne with champignons and cheese in a preheated oven at 200 degrees for about half an hour.
Serve hot with a crispy baguette or garlic croutons.

Julienne with mushrooms: step-by-step culinary recipe

Author: Elena

Each dish can be made special, even if it does not contain any amazing or exotic ingredients. Julienne with mushrooms is one of these dishes; it is quite easy to prepare, you need few ingredients for cooking, and the dish is prepared very quickly.

In this article we will tell you how to prepare a surprisingly simple, but at the same time delicious dish called “Julienne with mushrooms”.

There are often situations when guests suddenly arrive unexpectedly. You need to feed them something, but you don’t have time to cook for a long time. You can, of course, go to the nearest store. Buy a kilogram of dumplings and cook them.

All guests will remain full, but hardly satisfied. It would be unpleasant for me to come to a person and eat dumplings, which I already take out of the refrigerator every day. But, on the other hand, I would not come to visit without warning…. But that’s not about that now.

So, your task is to quickly and tasty feed your newly arrived guests, or prepare a dish for your husband, who came home earlier. Therefore, you must prepare something quickly. This is where a surprisingly simple and tasty dish will help you - julienne with mushrooms.

Julienne recipe

Mushrooms – 200grams
Onion – 1 medium piece
Sour cream – 4 tablespoons
Cheese – 100 grams

Now about choosing products.

It is best to use champignon mushrooms, as they are easy to process and there is no risk of poisoning from them.

As a last resort, if you don’t have champignons, you can replace them with oyster mushrooms, or even better, edible mushrooms collected in the forest with your own hands. Be sure to choose fresh mushroom, otherwise the dish may spoil.

You need to choose a medium-sized onion. If it is bitter, which cannot be ruled out, then put it in cold water for ten minutes. If the bitter taste still remains, then put it again, but only in new cold water. Onions must be medium-sized. By the way, you can also use red onions, they are rarely bitter at all, they are even called “sweet onions”.

Choose sour cream to suit your taste, the main thing, again, is that it is fresh.

But you should also be careful when choosing cheese. Pay attention not only to your own preferences, but also to ensure that it does not have a bitter taste. It should be firm and a little salty, but you can completely customize the cheese to your liking.

When all the products have been selected, and you probably noticed that only a little is required, you can start preparing the dish. Of course, we kept silent about banal things like salt, pepper, and other spices, but you use all this only according to your desire and preference.

Cooking julienne with mushrooms

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First of all, you need to wash and peel the mushrooms, if necessary, and cut them. You can cut it in several ways - you can cut it into slices, cutting the mushroom into several parts, or cut it into small slices.
Peel the onion and cut it into small cubes.
Next, put a frying pan on the stove, add a little sunflower oil to it, and heat it up. Once the pan is hot, fry the onion for a few minutes until it turns golden.
Mix mushrooms and sour cream in a container, and add onions. All this should be peppered and salted to your taste.
The resulting mixture of sour cream, onions and mushrooms should be placed in a baking dish. They are called cocotte makers, but if there are none, then you can use any form that can be put in the oven.
Grate the cheese and sprinkle on top of the dish.
Place the resulting dish in the oven and turn it on, setting the temperature to 160-170 degrees.
Julienne with mushrooms takes 30 minutes to prepare; check periodically to see if your dish is ready.

That's it, the mushroom julienne is ready, and your guests will be satisfied.

You can add other dishes to it, for example, Mushroom Glade salad, which is also easy to prepare. Now you and all your relatives will remain full and satisfied! Bon appetit!

Julienne with mushrooms without meat: step-by-step recipe for cooking in the oven

Author: Chef

Seductive julienne with mushrooms without meat can be tasted not only at a restaurant table. This delicious dish can easily be prepared at home.

Moreover, all the products will probably end up in the refrigerator. Mushrooms stewed in white sauce under a cheese crust are very good hot.

If there are no special cocotte makers, you can serve the food in muffin tins or casserole dishes. In any case, it will be delicious.

Ingredients:

mushrooms – 300 g;
onions – 1-2 pcs.;
butter – 20 g;
vegetable oil – 1 tbsp. l;
wheat flour – 2 tbsp. l;
hard cheese – 100 g;
sour cream – 50 ml;
salt, spices - to taste;
greens - optional.

How to cook julienne with mushrooms: recipe with photos

Boil wild mushrooms after thoroughly washing them in two or three waters. If we use frozen ones, just wash them in warm water. Then cut into small pieces if desired. You can leave the mushrooms whole. The choice depends on the preferences of the hostess.

Peel the onions, wash them and cut them into smaller pieces.

Pour vegetable oil into a frying pan, add mushrooms and onions, stir. Fry for five minutes, then add butter and fry for another 10 minutes.

Add flour, salt and season with spices. Mix everything well.

Add sour cream. If it is too thick, just add 3-4 tablespoons of water. Simmer, stirring, for 5 minutes.

Then pour the mixture into the selected molds. Fill to two thirds of the volume.

You can also leave it in the frying pan, provided that the handle is not wooden.

Grind the hard cheese on a fine grater and sprinkle shavings over the mushrooms to the top of the mold.

Bake until the cheese melts in an oven preheated to 200 degrees for 5-7 minutes.

Serve the boiling julienne with mushrooms hot so that the cheese does not harden. If desired, decorate each cocotte with a sprig of parsley or dill.

An appetizing homemade dish will be a pleasant surprise for family and guests. It’s not a shame to put such a dish on the holiday table. Delicious food with a French accent and a varied daily menu. Moreover, all the products are very ordinary. The idea of combining mushrooms, white sauce and cheese is a good one here.

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Dish with added chicken

Let's look at a step-by-step recipe with a photo of champignon julienne with chicken and cheese. We need:

Mushrooms - 250 grams.
Chicken fillet - 400 grams.
Cheese - 150 grams.
Sour cream and milk - one glass each.
Vegetable oil - for frying.
Butter - 50 grams.
Flour - two tablespoons.
Ready tartlets.

We perform the following steps:

Boil chicken fillet in salted water and cut into cubes.
Wash and cut the mushrooms as desired.
Heat the oil in a frying pan and fry the mushrooms in it. Then send the chicken fillet there.
Melt the butter and mix with flour until smooth. Without stopping stirring and without removing from the heat, pour in the milk and bring everything to a boil.
When the sauce has cooled a little, add sour cream and stir.
Place the mushrooms and chicken into the prepared tartlets, pour in the sauce and sprinkle cheese on top.
Bake in the oven for 10 minutes at 200 degrees.

Julienne with chicken, mushrooms and cream in a pan

chicken fillet - 0.4 kg.
onions - 1 pc.
cream with fat content from 25% - 270 ml.
hard cheese - 160-170 gr.
mushrooms (preferably champignons) - 250 gr.
black pepper, salt - to your taste
butter or vegetable oil - for frying

Before preparing julienne, you need to decide on the cream that goes perfectly with mushrooms and chicken. It is better to choose thick cream with a fat content of about 30%. The recipe at home is simple.

1. After rinsing the chicken, dry it with towels and chop into strips or thin slices. Pour vegetable oil into a frying pan or melt butter and fry the fillet.

2. Add diced onions to the chicken, bring them to a golden hue. The mushrooms need to be washed, cut into slices along the stem and separately fried until the liquid disappears.

3. Mix champignons with chicken and onions, season with pepper and salt. Pour in the heavy cream in a thin stream, mix everything thoroughly. Warm the ingredients over low heat for 2-3 minutes.

4. Grate the cheese and sprinkle the contents of the pan with it. Cover with a lid and simmer for a few more minutes until the cheese melts. Julienne with chicken and mushrooms according to this recipe in a frying pan is ready!

Broccoli appetizer

This recipe for champignon julienne with cabbage is ideal for those who are watching their figure. It turns out not only tasty, but also healthy.

Broccoli and champignons - 200 grams each.
Chicken fillet - 300 grams.
Vegetable oil and sour cream - two tablespoons each.
Cheese - 150 grams.
Salt and ground pepper - to your taste.

Cooking method:

Cut the chicken fillet and mushrooms into thin slices.
Broccoli needs to be separated into small florets.
Heat the oil in a frying pan and fry all the ingredients with salt and black pepper.
Now add sour cream, simmer for a couple of minutes and place in molds. Cover everything with cheese and put it in the oven for a quarter of an hour at 200 degrees.

Many people wonder: what cheese is best for champignon julienne? Any hard cheese will do. For example, Gouda, Dutch, Tilsiter or everyone's favorite Parmesan.

Dish with garlic added

Prepare the following products:

Champignon mushrooms - 300 grams.
Cream - 100 milliliters.
Onion - one small head.
Butter - 50 grams.
Cheese - 100 grams.
Flour - two teaspoons.
Garlic - five cloves.
Ground nutmeg - one teaspoon.
Salt, ground black pepper - at your discretion.

Cooking method:

Wash the mushrooms and cut into thin strips.
Peel the onion and cut into small cubes.
Melt 20 grams of butter and a little vegetable oil in a frying pan. Fry the onions with mushrooms until golden brown.
Now salt and pepper everything, squeeze the garlic through a press and simmer the mixture for a couple of minutes.
Place the finished mixture into molds or cocotte makers.
Prepare the sauce. To do this, melt the remaining butter, add flour to it and stir everything very quickly so that there are no lumps.
Now gradually pour in the cream, stirring constantly. Pour nutmeg into the almost finished sauce, bring to a boil and remove from the stove.
Pour the sauce over the mushroom mixture and sprinkle generously with cheese on top.
Place everything in the oven for a quarter of an hour at 180 degrees.

Julienne with squid and mushrooms

This version of the dish perfectly combines champignons and seafood. It turns out to be a game of tastes. We will need:

Mushrooms - 200 grams.
Cleaned squid - 500 grams.
Onions - one medium head.
Sour cream - 200 grams.
Vegetable oil - for frying.
Salt and ground pepper - to your taste.
Cheese - 100 grams.

Preparation of julienne:

Peel the onion and cut into small cubes.
Cut the squid into half rings no more than five millimeters thick.
Cut the mushrooms into thin slices.
Grate the cheese on a coarse grater.
Heat the oil in a frying pan and first fry the onion until transparent, and then add the mushrooms and squid. Simmer until the main liquid has evaporated. This will take about a quarter of an hour. Now add salt and pepper.
Next, add sour cream to the total mass, simmer for a couple of minutes and put everything in cocotte makers. Sprinkle with cheese and place in the oven.
Simmer the dish for about 15 minutes at a temperature of 200 degrees until a golden brown crust forms.

Recipe with wine and shrimp

Julienne can be prepared without mushrooms. Let's try to cook this dish without mushrooms:

Peeled shrimp - 200 grams.
Onion - one head.
Milk and white wine - 80 milliliters each.
Lemon juice - one tablespoon.
Cheese - 50 grams.
Flour - 40 grams.
Salt, nutmeg, curry, ground black pepper - to your taste.
Butter - 70 grams.

How to cook julienne? Very simple:

Finely chop the onion and fry along with the curry in hot oil until transparent.
Next, add the shrimp, pour in lemon juice and simmer a little over the heat.
In a clean frying pan, melt the remaining butter and add flour, mix everything so that there are no lumps, and pour in wine and milk in a thin stream. When it starts to boil, add salt, pepper and nutmeg.
Now mix the shrimp with the sauce and place in cocotte makers, sprinkle with cheese and bake for 10 minutes at 200 degrees.

Julienne with trout and cream

This dish will delight red fish lovers. The result is a delicate and creamy taste. You will need the following products:

Trout - 400 grams.
Cream - 200 milliliters.
Onion - one head.
Flour - one and a half tablespoons.
Cheese - 200 grams.
Vegetable oil - for frying.
Salt, ground black pepper, dill - to your taste.

The appetizer is prepared as follows:

Cut the onion into half rings.
Cut the fish fillet into medium cubes.
Heat oil in a frying pan and fry the onion in it.
Next, add the trout and flour to the onion and simmer for three minutes.
Now pour in the cream in a thin stream, add salt, pepper, and mix.
Next, spread the mixture into molds or you can put the contents into small buns, first removing the crumb.
Sprinkle each portion with grated cheese and bake in the oven for about 10 minutes at 180 degrees.
When the dish is ready, sprinkle it with fresh dill.

How to cook julienne with chicken and mushrooms at home

Julienne is a unique dish. And the conditions of home cooking are not an obstacle for its lovers. Quite the contrary - the comfort of home, the caring hands of the hostess will give the julienne a certain charm and individuality. And your favorite delicacy will take its rightful place in the home kitchen.

You just need to choose a recipe that suits your living conditions, stock up on a set of products - and go ahead, enjoy haute cuisine at home!

Julienne is classic, it is a surprisingly delicate and stunning taste, evoking thoughts of luxury and refined manners. This is the juiciest chicken meat and aromatic champignons, combined with a delicate creamy sauce into a single whole.

Required Products:

Chicken meat 200 gr
Champignons – 50 gr.
Hard cheese – 50 gr.
One onion
Flour – 1 tbsp.
Butter – 20 gr.
Cream 20% – 200 ml.
Nutmeg - a pinch
Olive oil – 1 tbsp. l.
Salt and pepper to taste.

Making creamy sauce is super easy

You must first sift the flour, heat it in a frying pan for one minute, remembering to stir constantly
Then add butter, fry it with flour, stirring, for one minute.
Heat the cream well (do not bring it to a boil), pour it into the flour, mix thoroughly, and boil. Be sure to season with nutmeg.
To ensure that the sauce has a uniform consistency, without lumps of flour, it is better not to pour hot cream into the flour in a thin stream, but pour it all at once, then quickly stir until the flour is completely dissolved.

Preparation of basic products

Peeled and washed mushrooms, thinly sliced
Cut the fillet into small pieces
Finely chop the onion, lightly until transparent, fry in olive oil
Add chopped meat and mushrooms to the onions, add salt and pepper, fry until half cooked and the moisture has evaporated.

Baking process

The oven should be preheated to 200 degrees
Lightly grease the molds with butter
Place the prepared main components into forms
Pour in the sauce so that it does not lightly cover the meat and mushroom mixture.
Sprinkle generously with grated cheese
Place in a hot oven for ten minutes.
Ready! You can have a party!

Don’t forget that the cocotte is served on a small saucer, and the hot handle must be wrapped in a napkin to protect it from burns.

Several important recommendations: when choosing hard cheese, it is advisable to give preference to easily melting types; cheese can be frozen; grated cheese mixed with breadcrumbs will give the julienne a crispier and more flavorful crust; To prevent the julienne from burning, the cocotte makers need to be placed on a baking sheet with hot water poured half a centimeter high.