How to cook julienne with mushrooms cooking recipe. Delicious step-by-step photo recipes describing how to cook different types of julienne at home.

14.06.2019

Mushroom julienne

This dish is called "Julien" only in Russia. Try to find an English equivalent of this word - and you will see that it is not so easy! Coquille or cocotte are the closest versions.

Julienne in the international sense is a way of cutting vegetables into small cubes. However, to prepare the dish of the same name, mushrooms are usually cut larger: it tastes better.

Ingredients for mushroom julienne - mushrooms, onions, cheese. Further options are possible. Here is one of Julien's recipes:

MUSHROOM JULIEN RECIPE

NECESSARY:

500 g porcini mushrooms or champignons
2 onions
200 g sour cream
300 g cheese hard varieties
1 clove of garlic
4 tbsp. l. butter
1 tbsp. l. flour
Freshly ground black pepper
Salt

HOW TO COOK:

1. Peel and coarsely chop the mushrooms. Heat 2 tbsp in a frying pan. l. butter and fry the mushrooms for 5 minutes over medium heat. Salt. Save the resulting liquid.

2. Peel the onion, chop finely. Add the onion to the pan with mushrooms, add 2 tbsp. l. butter. Fry for 5 minutes.

3. Pour flour into sour cream and stir thoroughly. Gradually pour in the liquid formed during the frying of the mushrooms, salt and pepper.

4. Pour the resulting sauce into the fried mushrooms. Simmer for 5 minutes over low heat, stirring occasionally.

5. Grate the cheese on a fine grater.

6. Grate the julienne (cocotte) molds with a clove of garlic.

7. Put mushrooms with sauce in cocotte makers, sprinkle with cheese and bake in an oven preheated to 200 ° C for 7-8 minutes until a crust appears.

The julienne dish with mushrooms is an invention of French chefs, which is served in almost every restaurant in France. Mushroom julienne is a kind of visiting card of this people, and the skill with which the French cook it is just an unthinkable masterpiece of culinary. By the way, mushroom julienne, the recipe for which has a huge number of options, can differ significantly in taste not only because of the different ingredients, but also because of the way it is cooked.

To appreciate the taste of a dish, you can make it at home, adhere to the main key points in the recipe, and it will not be worse than restaurant chefs do. Almost all mushrooms that can be obtained are suitable for manufacturing, and since there are a great many recipes, it is easier for a novice housewife to try to make classic options goodies. What is very valuable: you can prepare the main ingredients in advance and put in freezer: frozen mushroom julienne tastes as good as fresh products

If the dish will be prepared only for family members, you can try julienne with mushrooms, a recipe in a pan, it is a little easier to do than in portioned version for guests. In the case when guests are expected to surprise and pamper them with delicious, it is best to make julienne with mushrooms, recipe in the oven , which assumes the portioning of the dish for each of those present.

Champignon julienne classic recipe - popular option

Champignon julienne, the classic recipe for which assumes a set of standard ingredients for this dish. By the way, julienne in cooking has another technology - this is the technique of cutting food and vegetables into strips. When preparing mushroom julienne from champignons, this slicing technique is most effective, as well as for all other types of mushrooms. Julienne with mushrooms, the most popular classic recipe of which is prepared from the following ingredients:

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You can cook julienne from forest mushrooms grown on their own, or bought in supermarkets, in principle, any varieties are suitable. You can even make a julienne out of dried mushrooms, or frozen, however, they will have to be prepared separately, but that's another question. Sometimes, in order to improve the taste of this dish, a special sauce for julienne with mushrooms is prepared, but even without it, the dish is very beautiful and unforgettably tasty.

Oyster mushrooms are washed and separated so that the caps are separate from the legs. Initially, you need to start frying finely chopped onions, and only after signs of browning appear, oyster mushrooms are added. You need to fry from 5 to 8 minutes, making sure not to spoil the tenderness of the product. At this stage, julienne is prepared with mushrooms in a pan: add sour cream and continue to simmer until the mass begins to thicken. At this moment, it is necessary to add flour and, stirring, stew for three minutes. The mixture is poured into molds, by the way, you can use ordinary ceramic pots - it turns out tasty and environmentally friendly, sprinkle with grated cheese and bake julienne with mushrooms in the oven. Actually, it is usual recipe julienne with mushrooms and cheese, but not mushrooms, which are usual for the French, but oyster mushrooms.

Julienne from porcini mushrooms - unmatched taste

Porcini mushroom is one of the best products in terms of quality and taste, and its use as an ingredient already half ensures the incomparable taste of the dishes. Champignon julienne in a pan is inferior in taste to porcini mushroom, more precisely, they are not so rich in taste and this is the main difference in the recipe. Julienne made from porcini mushrooms, the recipe of which is used by domestic chefs in restaurants, actually differs little from the classic dish. Foreign companies use the gifts of wild nature less and less, in order to avoid unforeseen situations, preferring artificially grown mushrooms (champignons and others), and although they are completely safe, the dish does not have such a bright taste as julienne from porcini mushrooms. Many housewives make supplies for the winter, so that during this period it will be possible to cook julienne from frozen white mushrooms, which are absolutely not inferior in taste fresh ingredients... To make julienne with mushrooms, the recipe can be taken from the classic version:

It is mainly gourmets who say that champignon julienne is still inferior in taste to a dish, where it is used as the main ingredient. White mushroom... It would seem that the recipe and technique are practically no different, except that the composition of the ingredients sometimes changes, but the taste of the mushrooms is different.

Mushrooms are washed, peeled and partially boiled until tender. Then they are cut as thin as possible and, adding a little vegetable oil, they are slightly sautéed, but not fried, and then, with the help of a colander or a metal strainer, they get rid of excess fat and moisture.

To make julienne sauce, you need to melt butter in a frying pan, quickly add all the flour into it and beat until the lumps disappear. At the same time, spices, salt, cream are added and whipped until the bechamel begins to thicken.

Dividing the mushrooms equally into portions and pouring them with sauce, sprinkle with grated hard cheese on top. Then they cook julienne with mushrooms on a baking sheet in an oven preheated well, in time it will take no more than 20 minutes and a delicious dish is ready.

Chanterelle julienne - just melts in your mouth

Best of all, chanterelle julienne is obtained from fresh mushrooms then this dish just melts in your mouth. It is simple to cook it, it will take little time, but you will undoubtedly succeed in surprising the guests (if a celebration is planned). Julienne with mushrooms, the recipe for which includes fresh chanterelles, looks like this:

Peel and cut the onion into small pieces, then lightly fry (2 - 3 minutes). The chanterelles are washed, drained off the moisture and cut as small as possible in plates, added to the pan with onions and continued to fry over medium heat for 12 to 15 minutes. Add sour cream one by one and flour at intervals of three minutes, stirring the mass constantly. The resulting mass is divided into molds, sprinkled with grated cheese on top and put in the oven for 15 -17 minutes. The result of the work will be a julienne with mushrooms and cheese cooked at home.

Julienne with mushrooms and sour cream - juicy and tasty

Julienne with mushrooms and sour cream, the recipe of which is slightly different from the classic dish where cream is used in the list of ingredients, has a difference in taste and an experienced gourmet will immediately understand this. Julienne with mushrooms and sour cream turns out a little juicier and has a peculiar sourness in it - this is the main difference. To surprise home and guests, and make it at home, you will need the following set of ingredients:

a pound of any fresh mushrooms;
a glass of sour cream, almost topped up;
one large onion;
vegetable oil for frying;
hard cheese - 150 gr.;
spices (necessarily black pepper) and salt.

Mushrooms are washed, dried, cut. The onions are peeled, washed and chopped. Cheese is rubbed on a medium grater. Initially, the mushrooms are fried (10 -12 minutes), then the onions are added and they continue to fry for up to three minutes. In another frying pan, flour is fried (they achieve a golden color), sour cream and spices are poured in and, mixing, they are fried until thick. At the end of frying (in two minutes) the mushrooms and sauce are mixed and then poured into molds and covered with hard cheese on top in an even layer, baked in a preheated oven for 25 minutes.

Lean julienne with mushrooms - low-calorie option

Lenten julienne, whose recipe excludes the presence of meat products in the dish, is especially appreciated by gourmets who consider themselves vegetarians or those who, for various reasons, are prohibited from doing so. Lean julienne with mushrooms is inferior in calorie content (low-fat sour cream is used) from classic dishes but not in taste. If you do it right, you get the finest thing. Lean julienne will require the following ingredients:

half a kilo of any fresh, frozen or dried mushrooms.
half a glass of low-fat sour cream (up to 15%);
bulb;
up to 100 gr. hard cheese;
vegetable oil;
spices and salt.

The onions are peeled, washed and finely chopped, just like they do with mushrooms and, after removing excess moisture, they begin to fry. In time it will take up to 15 minutes, the mixture must be stirred until golden brown, only then you can add sour cream and spices and fry again for 3-5 minutes. Without letting the composition cool, it is divided in portions into molds, sprinkled with grated cheese, previously grated on a medium grater, and placed in a heated oven, where it will take 20 minutes to bake until fully cooked.

Julienne recipe with mushrooms and cheese - the oldest appetizer

The recipe for julienne with mushrooms and cheese is one of the oldest appetizers invented by God knows when, and is especially appreciated for the fact that it is very easy to prepare, but in itself high-calorie and nutritious. The appetizer is prepared as follows:

Peel the onion, chop finely and fry until transparent (2-3 minutes). The mushrooms are washed, cut thinly and also fried, but already thoroughly: until the moisture leaves and the product decreases in size. In a separate frying pan, fry the flour in oil, bringing it to golden brown, pour in an egg beaten with sour cream, stirring gently all the time until thick. Both mixtures are mixed together and poured into molds and covered with grated hard cheese, baked in the oven for 25 minutes.

Julienne with mushrooms, with cream - a classic version

Julienne with mushrooms and cream, the recipe of which is classic for this kind of appetizer, is a very tasty and nutritious dish, and also easy to prepare. Most of the julienne is cooked with mushrooms and cream in a frying pan and only in the final is brought by baking in the oven. To make your own julienne with mushrooms and cream you will need:

Julienne with mushrooms and cream, the recipe for which is provided - the Russian version of the dish. Julienne with mushrooms with cream in classic variation includes soft types of cheese, for the French this is nonsense, but our chefs were able to convince the world, which was the end result.

The washed and chopped mushrooms are fried in butter until a pink crust appears and pour some of the cream (half a glass), add spices and stew, covering the pan with a lid for up to 5 minutes. Stir thoroughly, pour the flour, and when the mixture begins to thicken, remove it from the stove. Next, divide the whole mixture in portions, add the remaining cream equally and bake in the oven for 15 minutes, then remove the molds, cover with grated cheese and return again for baking for 10 minutes.

Julien is a French definition that refers to the way young vegetables are cut into thin strips for salads and soups. In Russian cuisine, this concept is firmly entrenched in the form of the name of a dish of mushrooms, which are baked in cream (or a sauce called "bechamel") under cheese crust in special portioned dishes - cocotte makers. Also popular are the options for making julienne not only with mushrooms, but also with the addition of finely chopped chicken meat and seafood. What recipes for julienne enjoy well-deserved recognition even for the most biased gourmets?

Classic julienne with mushrooms

V classic recipe julienne is supposed to use champignons, but you can cook this dish from any other mushrooms - it will turn out no worse!

For cooking, take:

champignons - ½ kilogram;
onions - 2 - 3 pieces;
cream 20% fat - 200 grams;
hard cheese - 300 grams;
vegetable oil.

Cooking classic julienne:

Peel and finely chop the onion, then fry on vegetable oil until golden brown. Cut the mushrooms into small pieces and add to the onion. Lightly fry everything together, pour in the cream and simmer, stirring constantly. Add pepper and salt to taste.

After 10 minutes, put the fried mushrooms and onions in the cocotte makers, sprinkle with cheese grated on a coarse grater and place the dish in a preheated oven for a few minutes.

Julienne with mushrooms and chicken - even tastier!

In such a julienne recipe, chicken is added to mushrooms with onions, which perfectly complements the taste of the dish. This option is the most preferred by most of the julienne lovers.

For cooking, take:

champignons - ½ kilogram;
chicken fillet - ½ kilogram;
onions - 2 - 3 pieces;
cream 20% fat - 300 grams;
hard cheese - 250 grams;
black salt and pepper - to taste;
vegetable oil.

Cooking julienne with mushrooms and chicken:

Cut the chicken fillet very finely and fry in a skillet. Chop the mushrooms and add to the chicken.

Peel and finely chop the onion, then add to the total mass.

Fry everything together, pour in the cream and simmer, stirring constantly. Add pepper and salt to taste.

After 10 minutes, put the fried mushrooms with onions and chicken in the cocotte makers, sprinkle with grated cheese on a coarse grater and place the dish in a preheated oven for a few minutes.

Julienne special with seafood

This dish is created for seafood lovers. In julienne, absolutely any gifts of the seas are wonderfully combined with mushrooms.

For cooking, take:

champignons - ½ kilogram;
seafood - ½ kilogram;
chicken fillet - ½ kilogram;
onions - 2 pieces;
cream 20% fat - 350 grams;
hard cheese - 200 grams;
wheat flour - 2 tablespoons;
nutmeg, salt and black pepper - to taste;
butter and vegetable oil.

Cooking julienne with seafood:

Peel and finely chop the onion, then fry in vegetable oil until golden brown. Cut the mushrooms into small pieces and add to the onion. Fry everything together. Add nutmeg, pepper and salt to taste.

Fry the flour in a separate frying pan, add a little butter to it and stir constantly, cook for 2 minutes, then pour in the cream, bring to a boil and immediately remove from heat. Add sauce to mushrooms and onions. Mix everything well. We lay out seafood on the cocotte makers, on top - everything else and sprinkle with grated cheese. We bake in the oven for 15 minutes at 180 degrees.

General principles of cooking julienne

In order for your julienne to turn out tasty, fragrant and its creation did not give you any special problems, you can use the following tips:

julienne is usually served hot right in cocotte bowls;
before serving, julienne can be decorated with fresh herbs;
julienne is an independent dish, but some people prefer to use it with potatoes, bread, rice;
in julienne, the main component is mushrooms, they can be any - boiled, frozen, canned, dried or pickled - you can use those that you have in stock;
instead of cream when making julienne, you can use sour cream;
julienne is cooked in cocotte makers, but if you don't have them, you can use any utensil - a frying pan, muffin tins, tartlets;
julienne tartlets can be prepared with your own hands - for this it is best to use puff pastry, bake them in the oven, and then fill with mushroom mass, as usual;
you can even cook julienne in the microwave - the only thing is that you won't get the traditional brown cheese crust there - the cheese will just melt.

Cook julienne and try different variations of it. This is a truly exquisite, tasty and nutritious dish that is suitable not only for an everyday dinner, but also for a festive table.

Surprisingly, in classical cooking, the term "julienne" does not mean a dish at all, but a method of cutting vegetables. For root crops - in thin neat straws, and for tomatoes - in rings. French cuisine, to which this word belongs, similarly names soups that are prepared from these vegetables, and mushroom dish julienne was called only in Russia.

How to make mushroom julienne

The Russian technology of creating this delicious nutritious dish almost does not coincide with the French interpretation of the word "julienne". Cooking julienne from mushrooms means randomly chopping all components, frying them and baking them in portions in cocotte bowls under sour cream or creamy sauce... Before sending to the oven, the dish must be sprinkled with finely grated cheese.

A few nuances of how to make the right julienne with mushrooms:

All components are fried in turn - you need to mix them only before baking.
Before frying, the mushrooms must be boiled, and the remaining mushroom broth is not disposed of - it will be needed for subsequent baking.
It is necessary to bake only in portions - this dish is not served in a common pot. Instead of cocotte makers, you can use sand baskets, large rolls (from which the crumb has been removed), or even the shell of vegetables with a hard shell.

Oven mushroom julienne

This way of working with this dish is the final stage, when it is necessary to darken the main components with sauce and achieve a beautiful cheese crust. Julienne is baked in the oven in portions, molds must be ceramic / clay, glass is not welcome. It is possible to use a frying pan from which the handle is removed, but this way the classic Julienne look will be lost. Roasting is carried out at high temperatures (185-200 degrees).

Mushroom julienne in a pan

According to the classic recipe, as previously shown, all components of this dish are brought to half-readiness on the stove. However, some housewives make julienne in a pan to the end. You can continue baking in the oven or leave it on the burner, which will not give that beautiful brown cheese crust. Professionals consider this method of creating julienne to be not entirely correct, since it is baked in portions. However, if you are more interested in taste than appearance, the idea has the right to life.

Mushroom julienne in a slow cooker

You are deprived of an oven, but really want to try this tasty dish? If you don't like the pan version, you can make mushroom julienne in a slow cooker. The roasting process is similar to the classic one, and further actions are variable:

continue to cook with the whole mass, as in a pan;
fill ceramic cocotte bowls with julienne, put them in place of the bowl.

Julienne with mushrooms - recipe with photo

Is it nourishing in Russian or delicious in European? Without unnecessary ingredients or with exotic additives? Whatever the recipe for mushroom julienne, it must always meet the basic requirements stated above. An additional nuance - the dish is baked without a lid. The time and power of the oven / microwave are approximate below, be guided by the appearance of the hot one - the main indicator of the readiness of the julienne is the golden cheese crust.

Mushroom julienne in tartlets

Servings Per Container: 5 Persons.
Calorie content: 2196 kcal.
Kitchen: home.

If you use this julienne recipe, mushrooms and chicken in tartlets are served as an appetizer as the portions are very small. The main question of the housewives is how to prepare these neat little baskets? Option 2: you can make a shortbread unsweetened dough, that is, do not put sugar there at all, or take a filo - thin, close to puff. The easiest way is to buy ready-made tartlets.

Ingredients:

flour - 155 g;
butter - 100 g;
salt - 5 g;
sour cream - 150 g;
mushrooms - 240 g;
cheese - 160 g;
ground pepper.

Cooking method:

Chop the butter finely, use a knife to mix with flour and salt. Knead dense dough, refrigerate for half an hour.
Divide into 10 parts, each fill a basket shape, making the walls and bottom not too thick. Bake at 200 degrees until golden brown.
While the tartlets are cooling, without using oil, fry the sliced mushroom pieces.
Mix with sour cream and pepper. Fill the tartlets with this mass.
Sprinkle generously with cheese, cook at 190 degrees for a quarter of an hour.

Mushroom and chicken julienne

Cooking time: 1 hour 25 minutes.
Servings Per Container: 4 Persons.
Calorie content: 1891 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

Making mushroom and chicken julienne looks no more complicated than making a purely mushroom one. The only thing that increases the duration of work in the kitchen is the need to boil the meat. If you keep a small amount of broth, which you then pour into pots (or other forms), you will get almost thick soup... For greater satiety, some chefs cook such julienne with potatoes.

Ingredients:

chicken breast - 420 g;
mushrooms - 300 g;
hard cheese- 190 g;
onions - 170 g;
sour cream 15% - 320 g;
ground pepper;
flour - 27 g;
frying oil;
salt.

Cooking method:

Pour washed chicken breast water. After boiling, lightly salt, cook for 35 minutes.
After cooling the fillet, chop into cubes. 2 glasses chicken broth do not dispose of.
Chop the mushrooms, fry with grated onions.
After a quarter of an hour, add the chicken. Cook for another 3 minutes.
Separately heat the flour without oil, pour in the sour cream, boil.
Mix all these products, fill them with cocotte makers. Pour with broth, sprinkle with grated cheese.
Bake the julienne at 185 degrees until the cheese cap is brown.

Mushroom julienne - recipe in pots

Cooking time: 1 hour.
Servings Per Container: 3 Persons.
Calorie content of the dish: 961 kcal.
Purpose: for lunch.
Cuisine: author's.
Complexity of preparation: medium.

Due to the fact that the word "julienne" came from the French language, some chefs try to make absolutely Russian julienne from mushrooms in pots as European as possible. This is mainly reflected in the heat treatment techniques, grinding methods and the introduction of certain products. This recipe perfectly demonstrates such an attempt, but remains simple in Russian.

Ingredients:

frozen mushroom mixture - 350 g;
spinach - 450 g;
white dry wine- 50 ml;
dried marjoram - 3 g;
sour cream 15% - 310 g;
olive oil;
hard cheese - 60 g;
a clove of garlic.

Cooking method:

Let the mushroom mixture thaw, rinse, dry in a colander.
Rinse the spinach, chop finely.
In a skillet, lightly greased with oil, fry the chopped garlic. Add mushrooms. Cook for 17 minutes, stirring constantly.
Pour in the wine, wait until it evaporates.
Add sour cream, spinach, marjoram. Simmer for another 8-9 minutes.
Divide the semi-finished mixture into pots, cover with grated cheese. Bake for 25 minutes at 200 degrees.

Classic mushroom julienne

Servings Per Container: 2 Persons.
Calorie content of the dish: 1087 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

Such a delicious and appetizing classic julienne with mushrooms is recommended to be mastered by every housewife before she starts experimenting with this dish. The recipe is as simple as possible, don't raise any questions about the set of products. Study the detailed step-by-step diagram and start putting it into practice. The fat content of the cream is chosen arbitrarily, but it is better to keep it within the range of 10-20%.

Ingredients:

mushrooms - 220 g;
onions - 200 g;
flour - 15 g;
butter - 50 g;
cream - 100 g;
hard cheese - 100 g;
ground white pepper - 4 g;
salt.

Cooking method:

Chop the onion into thin half rings. Fry until transparent with a small piece (15 g) of butter.
Add the mushroom plates, cook until the moisture evaporates.
Add flour, salt. Mix.
Fill in the prepared forms with future julienne, pour cream. Put a piece of butter on top, sprinkle with cheese.
Bake for half an hour, oven temperature - 190 degrees.

Julienne from porcini mushrooms

Cooking time: 40 minutes.
Servings Per Container: 6 Persons.
Calorie content: 889 kcal.
Purpose: on festive table.
Cuisine: European.
Complexity of preparation: medium.

If you are using fresh forest mushrooms, you can try mastering unusual way feed - in hats. This julienne looks more like an appetizer than a full-fledged hot, but this does not diminish its attractiveness. The general recipe can be classic or author's - the considered julienne with porcini mushrooms belongs to the last category and is very popular with the hostesses for the ease of execution.

Ingredients:

salad shrimps - 120 g;
porcini mushrooms - 300 g;
sour cream 15% - 145 g;
small onion;
hard cheese - 55 g;
butter - 25 g;
flour - 12 g;
vegetable oil;
ground pepper - 3 g.

Cooking method:

Fry chopped onions in vegetable oil. Add small pieces of chopped mushrooms (remove the caps from 6 pieces). Fry for 8 minutes.
Pour in sour cream, add ground pepper, flour. Cook for another 4 minutes.
Peel the shrimps, pour boiling water over them if they are cooked and frozen. Boil uncooked for 3 minutes. Add to the pan, simmer for 2 minutes.
Rinse the remaining mushroom caps, make indentations in them.
Fill with pan mixture, sprinkle with grated cheese.
Bake for 20 minutes at 200 degrees.

Pork julienne with mushrooms

Servings Per Container: 4 Persons.
Calorie content: 2989 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

This pork julienne with mushrooms in the oven is served in small buns, weighing 30-40 g. It is desirable that they are savory: most manufacturers call them "sandwich" or "for hamburgers". You can cook such a julienne with meat and mushrooms in the microwave (below are instructions for power and time), but it comes out no worse when working with an oven or even the "Baking" mode in a slow cooker.

Ingredients:

pork - 300 g;
mushrooms - 250 g;
buns - 8 pcs.;
onions - 200 g;
sour cream - 210 g;
salt;
butter - 20 g;
cheese - 75 g.

Cooking method:

Pour the pork pieces with water. After boiling, cook, setting the power of the burner to 65%, periodically removing the foam.
After 45 minutes, chop the meat finer, fry with half rings of onion.
Add mushroom plates, cook for another 7 minutes.
Pour in sour cream. Mix.
Remove crumb from buns, leave thick sides and bottom. Fill with meat and mushrooms.
Sprinkle with cheese. Cook in the microwave at 800 W for 7-8 minutes.

Mushroom julienne with sour cream

Cooking time: 1 hour 20 minutes.
Servings Per Container: 3 Persons.
Calorie content: 1491 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

The dish that is obtained according to this recipe is not exactly julienne with mushrooms and sour cream, but a variation on its theme, since there is no roasting. But the technique is perfect for housewives who were trying to figure out how to cook julienne only in a pan, if there is no oven, microwave and multicooker. It turns out very hearty dish, which can be served in deep portioned forms for added attractiveness.

Ingredients:

dried champignons - 120 g;
soft cheese - 130 g;
hard cheese - 50 g;
sour cream - 220 g;
milk - 200 ml;
flour - 17 g;
butter - 30 g.

Cooking method:

Pour boiling water over the champignons for half an hour. If you are going to cook julienne other than dry mushrooms, just rinse them.
The dried ones must be boiled beforehand, bringing to a boil and waiting 3-4 minutes - only after that they can be fried. Pour fresh immediately into the pan.
When the mushrooms start to brown, remove them from the burner.
Melt butter separately. Whisking it, add milk to it. Add flour.
Add sour cream. Simmer until the sauce thickens.
Cover with cheese (first soft, then hard), cover with a lid. Serve after a quarter of an hour.

Mushroom julienne in potatoes

Cooking time: 55 minutes.
Servings Per Container: 5 Persons.
Calorie content: 1394 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

No cocotte girl? This is not a reason to give up a delicious mushroom dish if you know how to cook julienne in potatoes step by step. The general technology is similar to the classical one, only you will additionally have to master the system of correct removal of the core from the "container". In the same way, you can make julienne using zucchini, cucumber, etc. The type of mushrooms does not matter, but you will need to cut all the hot ingredients as finely as possible.

Ingredients:

potatoes (large) - 500 g;
fresh mushrooms - 450 g;
onions - 70 g;
hard cheese - 110 g;
flour - 10 g;
ground pepper - 3 g;
butter - 35 g;
cream 10% - 175 ml;
salt.

Cooking method:

It is very good to wash the potatoes, be sure to brush over the skin. Cut in half lengthwise.
Scrape out the middle with a spoon, repeating the outer contour. Leave the walls 0.5-0.7 cm thick, otherwise the julienne will flow out.
Fold the potato boats into a saucepan, add water and salt. Cook for 6 minutes after boiling.
Chop the onion, fry with a piece (a couple of grams, only for greasing the pan) of oil.
Add chopped mushrooms and cook for about 10 minutes. The power of the burner is 35% of the maximum.
Make gravy by warming the cream with the remaining butter. Add flour, salt, pepper there. Beat. Let thicken.
Fill the potato halves with the onion-mushroom mass, pour over the sauce, sprinkle with cheese.
Cook for 25 minutes at 200 degrees on a baking sheet.

Mushroom julienne with cream

Cooking time: 45 minutes.
Servings Per Container: 2 Persons.
Calorie content: 1215 kcal.
Purpose: for lunch.
Cuisine: European.
Complexity of preparation: medium.

Very tasty, although not a classic julienne, can be obtained from squid with mushrooms - seafood is combined with them no worse than the usual meat. Try making mushroom julienne with cream using this step-by-step photo recipe and you'll find that European cuisine is no more complicated than Russian. Cheese is recommended to take hard varieties of long aging: traditional Parmesan, Grana Padano, etc.

Ingredients:

frozen porcini mushrooms - 200 g;
squid s / m - 200 g;
cloves of garlic - 2 pcs.;
cheese - 60 g;
bulb;
nutmeg - 2 g;
butter - 15 g;
cream - 210 ml;
flour - 20 g.

Cooking method:

Defrost mushrooms, rinse. Cut into slices.
Fry with chopped onion to remove moisture from them.
Throw the squids into boiling water, turn off the burner after a minute. Hold them under the lid for exactly 10 minutes.
Remove, remove skin (if present), cut into cubes. Mix with mushrooms and onions.
Make a sauce by heating butter with flour and nutmeg. Add cream, simmer until thickened.
Spread the dish over the cocotte makers, sprinkle with cheese, bake for 10 minutes at 200 degrees.

Mushroom julienne with cheese

Cooking time: 50 minutes.
Servings Per Container: 3 Persons.
Calorie content of the dish: 867 kcal.
Purpose: for lunch.
Cuisine: Russian.
Complexity of preparation: medium.

As discussed earlier step by step creation of such a dish in a pan, the option of working with a multicooker makes the final look not quite authentic to the classic one. However, this does not stop the housewives, since their work time in the kitchen is significantly reduced. The recipe for julienne mushrooms with chicken and cheese presented here allows you to lay almost at the same time, so the whole scheme of actions for the cook is limited only to cutting them and setting the desired mode.

Ingredients:

fresh mushrooms - 320 g;
onions - 140 g;
chicken fillet- 150 g;
flour - 17 g;
cheese - 110 g;
milk - 200 ml;
butter - 35 g;
a clove of garlic.

Cooking method:

Add oil and crushed garlic to a slow cooker. Cook on the "Fry" for 2 minutes. Put away.
Pour in chopped onions, also chopped mushrooms, chicken pieces. Set the "Baking" mode for 20 minutes.
Add flour, pour in milk, add grated cheese. Cook for another 25 minutes using the same setting.

How to make julienne with mushrooms - cooking secrets

This Russian dish with a French name has several important nuances that every housewife who tries to cook it for the first time should familiarize themselves with:

Delicious mushroom julienne should be very fragrant, so it is first of all desirable to warm the oil with a clove of garlic or a sprig of rosemary, which are removed after a minute.
It is advisable to select the meat component soft and not too fatty: ham, shrimp, squid, poultry. Pork, veal and other types of livestock meat are used much less often.
Before frying the meat for julienne, you can marinate it for a short time to maintain its softness. This is mainly done in dry wine.

Today I want to cook one of the most famous and common hot snacks - mushroom julienne. In general, the very word "julienne" does not mean exactly what we are used to. In French cooking, this term refers to the method of cutting food into thin strips, which is most often used to prepare summer dishes, therefore, the word "julienne" is translated from French as "july". Well, in our country, this concept means a hot appetizer made from small pieces meat, mushrooms and vegetables baked in a creamy sauce with a cheese crust.

Mushroom julienne is easy perfect dish for mushroom lovers. In this appetizer, aromatic fried mushrooms are perfectly combined with a delicate creamy sauce and a spicy cheese crust. And although in appearance and taste it is rather a festive option for serving mushrooms, nevertheless, nothing prevents you from enjoying it any day, since this dish is prepared very simply and quickly.

You can take absolutely any mushrooms for making julienne, although it is believed that white or champignons are best suited for this snack. In addition, you can use chanterelles, honey agarics, oyster mushrooms and other lamellar mushrooms. Before cooking julienne, wild mushrooms should first be boiled until tender. Not only cream can act as a sauce, but also sour cream and mayonnaise, which must be put into the pan with the mushrooms after adding flour and mix thoroughly. Be sure to cook tender mushroom julienne for this simple recipe and delight your family and guests with the most delicious mushroom snack ever!

INGREDIENTS:

350 g champignons
1 medium onion
1 tbsp. l. flour
80 ml cream 20 - 35%
60 g cheese
30 g butter
2 tbsp. l. vegetable oil
salt pepper

COOKING METHOD:

1. To prepare mushroom julienne, peel and finely chop the onions.

2. Wash the mushrooms thoroughly and cut into thin slices.

3. Heat vegetable oil and butter in a frying pan and fry onions over medium heat until transparent for 5 - 7 minutes.

You should not often use butter for frying products, especially in pure form, but in this case an exception can be made, since butter gives mushrooms a special pleasant aroma and rich taste.

4. Add chopped mushrooms to the onion and fry for 10 - 15 minutes, until all the liquid has boiled away and the mushrooms are fried until golden brown. At the end of frying, add salt and pepper to the dish.

5. Add a tablespoon of flour to the mushrooms and mix.

6. Arrange the mushrooms in the cocotte makers and pour the cream halfway over. In addition to cocotte makers, you can also use ceramic baking pots or even make mushroom julienne in a large mold.

7. Sprinkle the mushrooms with finely grated cheese. Bake in an oven preheated to 180 ° C for 10 - 15 minutes until golden brown.

Before serving, cool the dish slightly for 5 - 10 minutes so as not to burn yourself on the hot cocotte. Fragrant mushroom julienne with a delicate creamy-cheese note is ready!

How to make dietary mushroom julienne

It should be remembered that mushrooms are a rather heavy food for the body, since they contain a lot of chitin polysaccharide, which is not digested in the body. Therefore, nutritionists do not recommend eating mushrooms for people with diseases of the gastrointestinal tract and children under 10 years of age. However, on the other hand, mushrooms contain a lot of useful protein, vitamins, trace elements and the most valuable substance selenium, which has anti-cancer properties. There is practically no fat in their composition, which makes mushrooms an extremely low-calorie product.

Unfortunately, the other ingredients of mushroom julienne make their own adjustments to the total calorie content of the dish. Therefore, to make this appetizer more dietary, you should exclude butter and fry the mushrooms in a minimum amount of vegetable. Instead of heavy cream, it is better to use 10% cream, low-fat sour cream, natural yogurt or even milk, but then you should slightly increase the amount of flour so that the sauce thickens properly. In addition, you can use low fat cheese (17%).