Good day to all readers of the recipe!

There are many possible recipes for such a dish on the Internet, but I personally guessed this myself after pork in French)
And this experiment exceeded all my expectations - very tasty! Plus, you can prepare such a dish in just 45 minutes.
So, let's start by preheating the oven to 200 degrees and in the meantime we need to lightly beat off our pork chops and put in a baking sheet.

Lubricate the steaks with mayonnaise, salt and pepper to taste.

We put in a preheated oven for 30 minutes (after 20 minutes I reduce the temperature to 180).
In the meantime, we will prepare a julienne that will serve as our delicious "fur coat".
To do this, cut the mushrooms and onions.

Add sunflower oil to the pan and fry this mixture over medium heat.

The champignons will soon give juice, so it is better not to add additional water.

After 15-20 minutes (during this time most of the liquid should evaporate), add sour cream,

a couple of cloves of garlic

and mix well. The fire needs to be made a little less than average so that the sour cream does not boil.

If the sour cream is fat (20% or more), then this is quite enough. But if you have less fat, then in order for our workpiece to become thicker, you can add 2 tsp. flour and mix well into the mixture.
Julienne is ready for steaks!

In the meantime, we take our chops out of the oven

and put our julienne on top.

With the final touch, put the cheese on top (it can be grated, but I didn't have time and I can say that there is no difference either) and send it back to the oven for 10 minutes (at 180 degrees).
The dish is ready!
As a big lover of julienne, I can say with confidence that it is very tasty, try it)

Bon Appetit!

Cooking time: PT00H40M 40 min.

The classic is made from baked mushrooms, but there are many other variations of the food for this appetizer. Of course, the calorie content of mushroom julienne is much lower (only 140 Kcal per 100 g), but for lovers of hot juicy meat dishes, this meat julienne is suitable. There are several types of meat in its recipe, and you can add other components based on your preferences.

Such an unusual and very tasty dish will surely delight guests at the holiday or household members. Serve hot, only from the oven.

Usually it is combined with a light vegetable side dish or salad. You can also add pre-fried mushrooms to the composition, and then this recipe will be called julienne with meat and mushrooms.

• The recipe posted: Alexander Lozier
• After cooking, you will receive: 4 servings
• Preparation: 10 minutes
• Cooking: 30 minutes
• Cooking: 40 minutes
• Caloric value: 155 kcal per 100 g

Ingredients for a hearty snack

So, to cook real meat julienne, we need:

• 100 gr. beef, chicken and any sausage or balyk;
• 4 tablespoons ready-made sour cream sauce;
• 4 tablespoons sour cream;
• 2 onions;
• greenery;
• spices to taste.

How to cook meat julienne?

The recipe is pretty simple, follow the instructions:

1. Chicken and beef must first be boiled (in different dishes), with the addition of salt.

2. Cut all types of meat into thin strips (Julienne slicing) and fry in a pan until slightly crusty.

4. You can bake in the same frying pan, in a glass form and in portions in special cocotte makers. Put a layer of meat and onions in any form, then pour sour cream and sour cream sauce. Rub the cheese liberally on top. You can add greens right away or decorate a ready-made snack later.

5. Preheat the oven well, as the juiciness of the dish depends on it. Put the pan or dish in the oven. Since all the ingredients are already ready, it is necessary to bake the julienne no longer than 10-15 minutes so that it does not lose its juiciness.

For lovers of mushrooms and cold snacks, we have recipes on how to cook, and vegetarians can cook vegetable or exclusively mushroom julienne without meat.

In order not to forget, save the recipe on your wall.

I propose to cook a simple but very sophisticated dish - very tasty julienne with meat and mushrooms. The taste of the dish is simply indescribable: the most tender meat, aromatic mushrooms, fried in sour cream sauce with spices - and all this is covered with a ruddy cheese crust. My people are just delighted with julienne with mushrooms and chicken: the contents are eaten in a matter of minutes. If you do not know how to surprise your guests, then prepare this delicious appetizer and serve it in portions: your work will be appreciated.

Ingredients:

• 200 grams of meat (turkey or chicken breast);
• 300 grams of mushrooms (champignons);
• 3 onions;
• 100 grams of sour cream with a fat content of 20% -25%;
• 1 carrot;
• bay leaf to taste;
• black or red ground pepper - to taste;
• peppercorns - to taste:
• coriander to taste;
• salt to taste;
• vegetable oil for frying;
• a small piece of butter (optional);
• 200 grams of hard cheese.

Delicious julienne with meat and mushrooms. Step by step recipe

1. To prepare julienne, you need to use meat: you can choose it at your discretion, any pulp will do. I always use white meat for this recipe: chicken or turkey.
2. Choose mushrooms, as well as meat, according to your taste: any kind of mushroom will do. I really love to cook with mushrooms.
3. First, let's boil the meat. Let's prepare all the ingredients for the broth. Put the meat in a convenient saucepan, add your favorite spices (coriander, bay leaf, peppercorns, salt) and add a small piece of butter for taste. Add one mushroom, a couple of carrot slices, and half an onion, cut into two wedges. Pour all products with water, put on fire and cook until the meat is cooked.
4. Advice. The broth turns out to be very tasty, aromatic and rich, you can then use it to prepare other dishes: for example, soups.
5. While the meat is boiling, you need to prepare the mushrooms: they need to be washed, if necessary, peeled and cut. If the mushroom is medium in size, small, then cut it into three parts.
6. You can cut the mushrooms in a way that is convenient for you: if you do not want large slices, then cut them into small cubes.
7. Then prepare the onion: peel it, rinse it and cut it into small cubes.
8. Next, add a little vegetable oil to the pan and fry the mushrooms so that all the excess liquid is gone. As soon as excess water comes out, it must be drained from the pan. Mushrooms do not need to be fried until tender, pour them into a convenient bowl.
9. Add a little vegetable oil to the pan, pour the chopped onion, sprinkle it with black or red pepper and fry until golden brown.
10. Boiled meat must be cut into strips or cubes: do this at your discretion.
11. Put the mushrooms on the golden onion, add some salt, stir after two to three minutes and cover.
12. When the mushrooms are half done, lay out the sliced ​​meat, add a small piece of butter and cover.
13. After the butter has melted, mix all the ingredients and fry them, stirring occasionally.
14. Add sour cream, a pinch of grated hard cheese to the fried foods, and mix everything thoroughly. A homogeneous mass must be darkened for a couple of minutes on the smallest heat.
15. We take the molds and put the julienne in them, without filling it to the end. Put a small piece of butter on top and sprinkle with grated hard cheese.
16. Adjust the amount of hard cheese to your liking.
17. If you don't have molds, you can do it in a skillet.
18. We put the molds in a preheated oven and bake until the cheese melts and becomes ruddy.
19. Advice. When you put the molds in the oven, do not cover them: the cheese should be well browned.
20. After the julienne in the tins has cooled a little, you can cover it and serve.

Delicious julienne with meat and mushrooms is an unusually appetizing dish that is easy to cook at home. The dish can be baked in one large form, or you can do it in portions, in separate tins, or make sand tartlets: in any case, it will be awesomely delicious. You can decorate with herbs (dill, parsley, lettuce) or fresh vegetables. On the site "Very tasty" you can find a lot of original recipes for julienne. Bon appetit and enjoy cooking.

I propose to cook a simple but very sophisticated dish - very tasty julienne with meat and mushrooms.

The taste of the dish is simply indescribable: the most tender meat, aromatic mushrooms, fried in sour cream sauce with spices - and all this is covered with a ruddy cheese crust. My people are just delighted with julienne with mushrooms and chicken: the contents are eaten in a matter of minutes. If you do not know how to surprise your guests, then prepare this delicious appetizer and serve it in portions: your work will be appreciated.

Required Ingredients

• 200 grams of meat (turkey or chicken breast);
• 300 grams of mushrooms (champignons);
• 3 onions;
• 100 grams of sour cream with a fat content of 20% -25%;
• 1 carrot;
• bay leaf to taste;
• black or red ground pepper - to taste;
• peppercorns - to taste:
• coriander to taste;
• salt to taste;
• vegetable oil for frying;
• a small piece of butter (optional);
• 200 grams of hard cheese.

Delicious julienne with meat and mushrooms: a step by step recipe

1. To prepare julienne, you need to use meat: you can choose it at your discretion, any pulp will do. I always use white meat for this recipe: chicken or turkey.
2. Choose mushrooms, as well as meat, according to your taste: any kind of mushroom will do. I really love to cook with mushrooms.
3. First, let's boil the meat. Let's prepare all the ingredients for the broth. Put the meat in a convenient saucepan, add your favorite spices (coriander, bay leaf, peppercorns, salt) and add a small piece of butter for taste. Add one mushroom, a couple of carrot slices, and half an onion, cut into two wedges. Pour all products with water, put on fire and cook until the meat is cooked.
4. Advice. The broth turns out to be very tasty, aromatic and rich, you can then use it to prepare other dishes: for example, soups.
5. While the meat is boiling, you need to prepare the mushrooms: they need to be washed, if necessary, peeled and cut. If the mushroom is medium in size, small, then cut it into three parts.
6. You can cut the mushrooms in a way that is convenient for you: if you do not want large slices, then cut them into small cubes.
7. Then prepare the onion: peel it, rinse it and cut it into small cubes.
8. Next, add a little vegetable oil to the pan and fry the mushrooms so that all the excess liquid is gone. As soon as excess water comes out, it must be drained from the pan. Mushrooms do not need to be fried until tender, pour them into a convenient bowl.
9. Add a little vegetable oil to the pan, pour the chopped onion, sprinkle it with black or red pepper and fry until golden brown.
10. Boiled meat must be cut into strips or cubes: do this at your discretion.
11. Put the mushrooms on the golden onion, add some salt, stir after two to three minutes and cover.
12. When the mushrooms are half done, lay out the sliced ​​meat, add a small piece of butter and cover.
13. After the butter has melted, mix all the ingredients and fry them, stirring occasionally.
14. Add sour cream, a pinch of grated hard cheese to the fried foods, and mix everything thoroughly. A homogeneous mass must be darkened for a couple of minutes on the smallest heat.
15. We take the molds and put the julienne in them, without filling it to the end. Put a small piece of butter on top and sprinkle with grated hard cheese.
16. Adjust the amount of hard cheese to your liking.
17. If you don't have molds, you can do it in a skillet.
18. We put the molds in a preheated oven and bake until the cheese melts and becomes ruddy.
19. Advice. When you put the molds in the oven, do not cover them: the cheese should be well browned.
20. After the julienne in the tins has cooled a little, you can cover it and serve.

Delicious julienne with meat and mushrooms is an unusually appetizing dish that is easy to cook at home. The dish can be baked in one large form, or you can do it in portions, in separate tins, or make sand tartlets: in any case, it will be awesomely delicious. You can decorate with herbs (dill, parsley, lettuce) or fresh vegetables. On our site you can find a lot

In the French sense, julienne is a way of cutting and preparing dishes from fresh vegetables ripening in July. Hence the name is consonant with July in French. The French most often prepared soups and stews in this way, but here julienne is a hot dish of mushrooms, chicken, meat, vegetables and other ingredients to choose from, baked under a cheese crust and in sauce. It is not difficult to cook julienne, the recipe for its preparation is not a big secret and any culinary specialist can handle it. The main thing is to follow a few simple recommendations, as well as to use your own imagination. There are so many variations of julienne. Let's find out what kind of julienne can be cooked in the oven, in what ways and with what ingredients.

I fell in love with this dish literally from the first spoonful, because it combines all types of products that I love, and even under a ruddy cheese crust. Many prepare it for the holidays as a hot snack, and someone can please their households for dinner. There is complete freedom.

Many cafes and restaurants have julienne on the menu with both the simplest ingredients, like mushrooms and chicken, and exotic ones with shrimps and vegetables. But the worse the home cooking, we can also cook julienne with our favorite products and surprise guests.

Julienne with mushrooms (champignons) - classic recipe with Bechamel sauce

Probably the most simple and popular julienne with mushrooms is prepared almost everywhere. Thanks to this, almost any adult can say that this particular julienne he once tried. Not surprising considering how popular the dish is.

Mushrooms in classic julienne usually use champignons. These mushrooms are grown in artificial conditions, therefore, both in winter and in summer they can be found fresh on the shelves of stores and grocery markets. Of course, mushrooms are best taken fresh.

I know some people like to make julienne with cream or sour cream, but as a starting point, I'll describe for you making julienne with mushrooms and béchamel sauce as a classic recipe. This French sauce is as popular as julienne. They just go perfectly with each other. The main thing is to cook them correctly.

If you do not know how to cook Bechamel sauce, then I will tell you how it is done right in the recipe. It's not difficult and fast enough.

To cook classic julienne with mushrooms you will need:

• fresh champignons - 300 grams,
• hard cheese - 100 grams,
• onion - 1 piece,
• salt and pepper to taste.

For the Bechamel sauce:

• flour - 50 grams,
• butter - 50 grams,
• milk - 300 ml,
• ground nutmeg - 0.5 teaspoon,
• salt to taste.

How to cook classic julienne with mushrooms in cocotte bowls in the oven:

1. For the preparation of julienne you need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. The classic julienne with mushrooms is served on the table in these cocotte makers.

First, cut the washed mushrooms into thin slices. Chop the onion very finely, and grate the cheese on a coarse grater. Almost any hard cheese with a good creamy flavor is suitable.

2. Mushrooms must be fried a little together with onions until a slight brown crust appears. To do this, heat the oil in a frying pan and put the mushrooms there. In the first minutes, the mushrooms will secrete juice, which must be evaporated, and after that add the onion and fry everything.

Season the mushrooms with salt and pepper as you cook. So they will be tastier already in julienne.

3. Prepare the Bechamel sauce. To do this, melt a 50 gram piece of butter in a not too hot frying pan until it becomes completely liquid.

4. Now add two tablespoons of flour to the butter without removing it from the stove and stir immediately. Stir with a wooden spatula or spoon (you can use a silicone one) until all the lumps are rubbed off. In this case, the fire should be low so that everything slowly melts, mixes, but does not burn.

Stir until you get a homogeneous mass like a liquid cream.

5. Now start pouring milk into this mass in a thin stream. Do not stop stirring the sauce with a spoon. Milk, if poured slowly and gently, will mix with the sauce. The main thing is to try to avoid lumps.

Continue stirring vigorously until you have added all the milk and the sauce is smooth again. After that, cook it over low heat until it becomes thick to the desired consistency. I can compare its density with condensed milk. The longer you cook, the guze becomes the Bechamel sauce. We must stop in time. In the process, salt the sauce to taste and add ground nutmeg.

The hardest part of making Bechamel sauce for the first time is to avoid the lumps. But if you can't do without them, then do not despair and do not throw away the sauce, just dip the immersion blender into it and the lumps are gone.

Do not let the sauce cool completely, as soon as it is ready, continue to cook the julienne.

6. Put the fried mushrooms and some cheese into the cocotte makers. Use no more than half of the cheese, we need this part to make the mushroom filling more tasty and cheesy. Toss the mushroom pieces and grated cheese in each cocotte bowl.

7. Pour the cheese-mushroom mixture with the Bechamel sauce. Sprinkle with the remaining grated cheese on top.

8. Place the cocotte makers on a baking sheet in an oven preheated to 180 degrees and bake them for about 15 minutes. Readiness is determined by the brown cheese crust.

Now the classic mushroom julienne is ready and can be served while it is still hot. They eat it hot, each serving its own portion.

It is almost impossible to resist this fragrant dish. Bon Appetit!

Chicken and mushroom julienne with cream - a simple and delicious recipe with a photo

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, and there can be other forest mushrooms, depending on what season is in the yard and whether there are fresh chanterelles or cepes, for example. It will definitely be tasty with these mushrooms. But we are not in the mushroom season, so again our favorite mushrooms. The chicken here is in the form of chicken breast, these pieces are great to taste and will perfectly complement the dish.

There are two options for how to cook chicken: boil it in advance or fry it already in the process of cooking julienne. The flavor of the chicken and mushroom julienne won't change much from the way you cook the chicken.

In the very first recipe, I told you how to make julienne with béchamel sauce, but there are many variations of the sauce and here I will tell you about something else. Although in the future you can improvise and make different recipes, taking the filling from one and the sauce from the other. Believe me, they will be combined.

So, in this recipe we are going to make a cream sauce. Who can argue that cream is ideally combined with mushrooms and chicken. I dare not. It's too tasty to be doubted. Therefore, prepare and be sure to try both options. With cream it will not turn out much fatter than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we just have a ready-made milk product with a higher fat content. Chicken julienne with mushrooms and cream is very delicate in taste.

• champignon - 400 gr,
• chicken breast - 2 pcs,
• onions - 1 pc,
• cream 20-25% - 150 ml,
• cheese - 100 grams,
• flour - 1 tablespoon
• salt and pepper to taste.

Preparation:

1. If you prefer boiled chicken in julienne, then this will have to be done in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking, it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like pieces that are too large, especially in such a delicate dish as julienne with chicken and mushrooms.

Fry the chopped onion in vegetable oil until it becomes transparent.

3. Cut the mushrooms into slices or a little less if you like small pieces. But keep in mind that when frying, they will greatly decrease.

Place the mushrooms on the fried onion, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for cooking. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, dust them with flour and stir well. Continue to fry with flour. Just a couple of minutes. What is it for? Flour, and in this case, will play the role of a thickener for the sauce. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying flour with mushrooms, pour 100-150 ml of cream into a frying pan. It's good if it will be special heavy cream for sauces, now these are sold in stores, just read the labels.

Pour the cream and reduce the heat to low, they should only boil slightly otherwise they curl up and separate into lumps and butter. This cannot be allowed, the sauce should turn out to be thick and homogeneous. Simmer mushrooms in cream over low heat for 5-7 minutes until they thicken slightly.

6. If you have already boiled chicken, then disassemble it by hand or with a fork into fine fibers, so it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to fry it, do it in a separate skillet while broiling and simmering the mushrooms. For this, the chicken is cut into small pieces and fried in vegetable oil until tender. As soon as the chicken loses its pink color and turns grayish, then the chicken is ready. Do not forget to add salt when frying.

7. Now you can mix the chicken with the rest of the julienne filling. Place the chicken in a skillet and stir well. Now you can lay out the julienne with chicken and mushrooms in the cocotte casseroles to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle the julienne on top with a thick layer. The thicker and rounder the cheese crust is, the tastier the julienne will be. Now it can be put in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in the oven, you can use it too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden blush. The grill will suffice for this.

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. When it is browned, you can remove it from the oven and serve it almost immediately. You know that hot, freshly cooked julienne is the most delicious!

By the way, according to this recipe, you can cook julienne with mushrooms and without chicken, or you can replace chicken, for example, with ham. It turns out to be incredible deliciousness. Once, for the sake of experiment, I replaced the chicken with lightly fried bacon - it turned out just amazing!

Experiment with the filling and don't be afraid. Enjoy your holidays and dinners with your family!

Mushroom julienne with sour cream and garlic in the oven

If we talk about different options for cooking julienne, then you can take not only stuffed products. For example, mushrooms, chicken, ham, shrimps, all of these are great for julienne. But it is also worth talking about another popular form - julienne with sour cream. Since mushrooms with sour cream is a win-win option, mushrooms in sour cream baked under a cheese crust are generally a winner of culinary sympathies. And garlic will become a fragrant accent in this version of julienne with mushrooms.

As with previous recipes, I can suggest that you make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.

For cooking you will need:

• fresh mushrooms (champignons) - 400 grams,
• onions - 1-2 pieces,
• garlic - 1-2 cloves,
• sour cream (high fat) - 150 grams,
• hard cheese - 150 grams,
• salt and pepper to taste.

Preparation:

1. Since we are preparing mushroom julienne with sour cream, then cook and start with mushrooms. If you have wild mushrooms, boil them before frying them. If you took fresh mushrooms, then wash them and cut into slices or large cubes.

2. Cut the onion into smaller pieces and put it in a skillet with heated oil to fry. Fry it until transparent, and then add the mushrooms there and simmer until all the juice has evaporated from them and they begin to brown.

3. Peel the garlic and chop finely with a knife. You can also take some fresh dill and chop finely too.

4. When the mushrooms are ready, put the sour cream in a skillet and stir well. Simmer over low heat for five minutes, stirring constantly. Put the garlic and herbs in the same place and salt to taste.

5. Now you can remove the julienne with mushrooms from the fire and lay out in cocotte makers or small pots.

6. Sprinkle grated cheese over each julienne portion. Place the molds on a baking sheet and put them in the oven for 10-15 minutes, until a golden brown crust appears on the cheese. The temperature should be 180-200 degrees, no more.

After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. Delicious hot appetizer is ready!

Julienne in potatoes - original video recipe for cooking

I cannot but tell you that apart from the well-known method of cooking and serving julienne in cocotte makers or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who do not have suitable dishes or really want new tastes. It is clear that in this version of the dish, julienne is eaten together with the "dishes", which will be an excellent baked potato.

To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you with any questions, but at the very end, when it’s time to put the dish in the molds, we will put them in the potatoes. To do this, peel the potatoes in advance, cut out the middle to make a kind of plates and bake until tender in the oven. This is necessary because the julienne in the oven is essentially baked for a very short time, only so that the cheese melts and bakes. This means that the potatoes would remain raw if they were not prepared in advance.

This is the only secret of this recipe. But I am sure that many will like it for its originality. Moreover, mushrooms with potatoes in a creamy sauce or sour cream are a real delight.

If you want to see the cooking process with your own eyes and make sure that nothing is complicated, then watch the video.

Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a festive dish. I tried to cook different versions of julienne, but this way of serving it seems to me the most suitable for the holidays and meeting guests at home. Tartlets are small edible cups made from shortbread or waffle dough that are eaten with the filling. And to make julienne stuffing tartlets, in my opinion, is just a brilliant idea. And you don't have to wash the dishes a lot after the guests leave and you can make a large number of portions, and not only by the number of cocotte makers in the house. Well, who keeps a dozen cocotte makers at home? I certainly don't. So the tartlets are saved at such a moment.

Imagine these delicious mouth-watering tartlets with a brown cheese crust on a large platter in the middle of the holiday table. How long do you think they will stay there? I give them five minutes, no more. Believe me, for the arrival of guests, I always cooked julienne in tartlets with a margin, everyone wants to eat a few pieces and there is no desire to stop.

What special is needed in order to cook julienne in tartlets. First, the tartlets themselves must be bought or prepared. It takes a long time to cook, so it's easier to buy. Choose the size at your discretion, now they are sold different. What kind of dough the tartlets will have is also your choice. I usually liked the shortcrust tartlets more, they keep their shape well and do not become rubbery.

Secondly, when you cook the julienne yourself, for example, according to one of the recipes above, make it thicker. That is, reduce the liquid part, reduce the amount of milk and cream, or evaporate them a little over very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to soak them gradually. Thick lasts longer, they already have time to eat before they cool down.

for a festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and the third with ham. OR in any other combination. Your guests will definitely like this, because it will turn out to be a little surprise.