Today we will cook chicken and mushroom julienne. To begin, let's figure out what is julienne  (or julien), because there is some confusion here. The fact is that julienne  in France and in Russia, these are completely different dishes.  The name comes from the French word julienne, which translates as "July", because in France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, this type of slicing vegetables, as well as soups and salads made from thinly sliced \u200b\u200bvegetables, have been called julienne.

In Russian cuisine julien  - This is a hot appetizer, which, as a rule, is cooked with mushrooms (porcini, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to the “Russian” julienne, but it is called “kokot”, which is probably why a heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte maker.

If you do not have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them, cook in one large baking dish, of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.

And now that we’ve figured out a little etymology julienne  and utensils, let's finally cook it. This is not at all difficult.

Ingredients

•    chicken fillet 300 g
•    champignons 300 g
•    onion 1 PC. (100 -150 g)
•    cheese 100 g
•    cream 20% 200 ml
•    butter 20 g
•    flour 1 tbsp. a spoon
•    nutmeg 1/2 tsp
•    vegetable oil for frying
•    salt
•    black pepper

Cooking

First, prepare all the ingredients.

My chicken fillet and cut into flat slices.

We clean the onion and cut into small cubes.

Thoroughly wash the mushrooms and cut into strips.

Pour a little vegetable oil into the pan, heat it well over high heat. We spread the chicken fillet in the heated oil, salt and fry for several minutes on each side, until golden brown.

Put the onions in the warmed vegetable oil, salt and fry until golden brown.

Again, heat the vegetable oil, fry the mushrooms in small parts. We put the mushrooms in a thin layer in a well-heated oil, we should not put all the mushrooms in the pan immediately, because then the mushrooms will release moisture and stew in it, but we need to fry them.

Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry rather quickly, for 5-7 minutes.

We spread the mushrooms from the pan and fry the next part of the mushrooms. I fried all the mushrooms in three batches.

At this point, the fried chicken has cooled down, cut into strips.

Now make the sauce. To do this, put the pan on medium heat. Fry flour in a dry frying pan without fat until creamy color, stirring constantly. When the flour gets a light brown tint, add the butter and mix until smooth.

Pour cream into the pan, immediately mix so that there are no lumps left. Salt the sauce, add the nutmeg.

We continue to heat, stirring constantly, until the sauce thickens.

Without removing the frying pan from the stove, put the fried mushrooms, chicken and onions into the thickened sauce.

Mix everything well, add black ground pepper, if necessary, salt. Stew for a couple of minutes. Remove from the stove.

Three cheese on a coarse grater.

We lay out our future julienne on the cocotte mills, sprinkle with grated cheese on top. We put in the oven preheated to 180 ° C and bake for 15-20 minutes. After the specified time, the cheese should melt and bake slightly.

Ready! Serve the ready-made julienne to the table immediately while it is hot. Bon Appetit!

The culinary creation with this name belongs to French cuisine. This is a vegetable cut in the form of straws, which is used in soups and salads. In the Russian version, this is a fragrant hot dish, in which you need to add a lot of cheese and a delicate sauce. Mushroom julienne with chicken is especially tasty. Below are various options for its preparation.

Cooking Julienne with Chicken and Mushrooms

How to cook julienne with chicken and mushrooms? It is worth exploring the ingredients used in more detail. As mushrooms for cooking, they often take white or champignons. You can also try chanterelles. A delicate and refined taste is obtained due to a sauce called Bechamel, which is easily prepared even in Russian cuisine based on sour cream, cream or broth.

What is julienne cooked for

How to make julienne with chicken and mushrooms? You need to know about the dishes. The cocotte maker is a classic one - a special portioned form with a capacity of 100 g. If it is absent at home, a frying pan, ducklings or clay pots are often used. An unusual solution is the use of tartlets. These are small baskets similar to a famous cake. In addition to confectionery cream, they can be served salad, pate, caviar or even julienne.

Chicken and mushroom julienne recipe

Before cooking julienne with mushrooms and chicken, the main products must be properly prepared. Poultry meat can be taken in any form - fillet, drumsticks, breast or any other parts. It is better to peel the meat from the meat, and rinse the mushrooms thoroughly. It is better to do this in several waters. These preparation recommendations apply to all instructions on how to make julienne with mushrooms and chicken.

Classical

The traditional recipe uses champignons. They often have to be bought in canned or frozen form. The former in this case must be thrown back into a colander, and the latter should be rinsed with a jet of water and squeezed. The classic recipe for julienne with mushrooms and chicken is a simple one. As a result, you get a juicy and aromatic dish.

Ingredient you:

• cream 20% - 0.3 kg;
• flour - 2 tbsp. l .;
• mushrooms - 0.5 kg;
• fillet - 0.5 kg;
• butter - 5 tbsp. l .;
• onion - 1 pc.;
• cheese - 0.2 kg.

Cooking method:

1. Cut meat with mushrooms into thinner strips.
2. Put 3 tablespoons of butter in a frying pan, warm, then fry the meat and mushroom mass until cooked.
3. In the remaining oil, pass the chopped smaller onions until soft. Then pour flour to it, keep it on fire until it turns golden.
4. While stirring the onion, pour in the cream gradually.
5. Distribute the meat and mushroom mass over the cocotte mills, pour sauce on top, sprinkle with grated cheese.
6. Send to cook at 180 degrees.

With porcini mushrooms

Another original method of how to cook such a dish is to make chicken mushrooms julienne. They are often used freshly picked. This gives the dish a particularly rich taste. Due to the freshly picked forest mushrooms, the aroma is more spicy, strong, with a dense texture. The cooking process is practically no different.

Ingredients:

• onion - 2 pcs.;
• porcini mushrooms - 0.25 kg;
• flour - 50 g;
• chicken drumsticks - 5 pcs.;
• nutmeg - to taste;
• butter - 100 g;
• hard cheese - 50 g;
• milk or cream - 2 tbsp. l

Cooking method:

1. Wash the legs, boil, but not completely, adding salt, a couple of peas of pepper, then separate the meat and cut into cubes.
2. Chop the onion, peel the mushrooms, fry them in half the oil, send to the meat.
3. Pass the flour on the remaining piece of butter until its color is close to golden.
4. Add milk or cream there, stir, salt, pepper, season with nutmeg.
5. Pot the sauce for another 7 minutes until thickened, stirring at the same time.
6. Arrange the meat with the mushroom mass in the cocotte maker, introduce the sauce, put a layer of grated cheese on top.
7. Place in the oven for 7-10 minutes, setting the temperature to 180.

In the pan

The advantage of this method, how to cook such a dish, is speed, because julienne with chicken and mushrooms in a pan requires only one type of cookware. You need to fry all the ingredients, then sprinkle with cheese, and then wait until it becomes rosy. The finished dish is very similar to mushrooms in sour cream, although the taste does not differ from the previous ones.

Ingredients:

• chicken fillet - 0.4 kg;
• champignons - 0.4 kg;
• sour cream - 0.2 kg;
• ground pepper - to taste;
• cheese - 150 g;
• onion - 2 pcs.

Cooking method:

1. Rinse the fillet, cut into cubes, sauté in a skillet, pepper before starting.
2. Pass the onions to a transparent state, adding only a little butter, then add the mushrooms, salt, then add the chicken meat.
3. Introduce sour cream, cover, simmer for about 10 minutes.
4. Grate the cheese, send half to the remaining components, and distribute the rest on top.
5. When the cheese melts, turn off the heat.

In tartlets

The components in this embodiment are so well selected that you simply can’t tear yourself away from the finished dish. Tartlets are suitable from any pastry, sand or puff. All the same ingredients remain the foundation. The recipe itself can be considered just a find, because tartlets with julienne from mushrooms and chicken do an excellent job with the role of a beautiful snack on a holiday of any kind.

Ingredients:

• champignons - 200 g;
• butter - 40 g;
• tartlets - about 20 pcs.;
• chicken fillet - 300 g;
• flour - 1 tbsp. l .;
• milk and sour cream - 250 g each;
• cheese - 100 g.

Cooking method:

1. Wash mushrooms, cut into plates, fry in vegetable oil until the moisture evaporates.
2. Boil the fillet, after cooling, chop the straws. Then send the meat to the mushrooms, season with spices, mix.
3. On a small fire, melt the butter, slowly, pour the flour into it, stirring with a whisk. After boiling pour milk. Continue stirring. When the mixture boils again, turn off the stove, cool.
4. When the milk mass is warm, add sour cream, mix.
5. Distribute the mushroom mass with chicken meat on tartlets, as shown in the photo. Then pour them with sauce, sprinkle with cheese slices.
6. Put the bake, turning on the heating 180 degrees, and the timer for 5 minutes.

In the oven

The next option is very similar to the ones above. Mushrooms can be used those that you like. Chicken meat is also allowed to take in any form, whether it is a drumstick or breast. If the dish contains different parts, it will not become less tasty and aromatic. You can bake julienne with chicken and mushrooms in the oven with the addition of smoked meat, for example, ham.

Ingredients:

• onions - 2 pcs.;
• cheese, champignons - 0.25 kg each;
• chicken fillet - 0.5 kg;
• flour - 2 tbsp. l .;
• cream 20% - 300 g.

Cooking method:

1. Cut the boiled fillet into cubes.
2. Fry the mushrooms by adding finely chopped onions.
3. Pass the flour, only without butter, add the cream and wait until it boils. Add the remaining ingredients to the sauce.
4. Put everything in a form. Spread a layer of grated cheese on top, bake at 180 degrees.

In a slow cooker

Judging by the reviews, julienne with chicken and mushrooms in a slow cooker is particularly tender. For cooking with the help of this kitchen “assistant”, the “Baking” mode is used, although it can be replaced with the “Stewing” program. Even such as “Soup” or “Double boiler” will do. Using them helps to easily prepare a tasty dish, which may not work out according to other instructions.

Ingredients:

• flour - 2 tbsp. l .;
• hard cheese - 0.2 kg;
• cream - 250 g;
• onion - 1 pc.;
• chicken fillet - 0.4 kg;
• pickled champignons - 0.2 kg.

Cooking method:

1. Turn on one of the multicooker modes listed above.
2. First, pass the flour, set it aside. Then fry chopped champignons and fillets in vegetable oil.
3. Then pour the flour back, pour the cream, mix.
4. Pour grated cheese on top, simmer with the lid closed for 10 minutes.

Chicken and mushroom julienne pie

According to the following instructions, you can make a julienne pie with chicken and mushrooms. The cooking principle here is similar to the version using tartlets, only the dough will have to be kneaded on its own and the dish turns out to be large. The result of your efforts will be a delicious chicken with sour cream and mushroom sauce, presented in the form of a delicious pie on a tender dough.

Ingredients:

• granulated sugar - 1 tsp;
• egg - 1 pc.;
• salt - 0.5 tsp;
• sour cream and cream - 150 g each;
• chicken breast - 1 pc.;
• flour - 1 tbsp and another 200 g;
• champignons - 0.2 kg;
• cheese - 150 g;
• baking powder - 10 g;
• chicken breast - 1 pc.

Cooking method:

1. Combine the egg with 2 tablespoons of grated cheese, melted butter, salt and sugar.
2. Add the baking powder to the flour, add them to the egg mixture, knead the dough, then spread it with your hands on the bottom and sides of the mold, as the photo shows. Then send it to the refrigerator shelf.
3. Fry the champignons until the liquid evaporates.
4. Combine the cream with 1 tablespoon of flour.
5. Pass the onion, then add the fillet cubes, fry, put the mushrooms in the same place, then add the sour cream.
6. When the mass is thickened, distribute it in the form with the dough, sprinkle with cheese on top, keep in the oven at 180 degrees, remove for half an hour.

To choose this or that method of cooking julienne with chicken and mushrooms, you need to decide for which case this dish is necessary. For a holiday, make it better in tartlets, because when served, they look very original. This can be seen even in the photo. An option in the form of a homemade pie is also suitable for the celebration. If you are in a hurry, then use simpler instructions - in a pan or in the oven, and in large form.

Video

It is difficult to imagine a person who does not know what a “julienne” is, meanwhile, the idea of \u200b\u200bthis dish is somewhat different among its creators, the French and the Russian overseers. In France, "julienne" is called cutting vegetables in the form of straws for soups and salads, which helps the dish to be tender and pleasant to the taste. In Russian cuisine, “julienne” is a fragrant hot dish that is cooked with a lot of cheese, tender sauce and baked in the oven. The French also have a dish identical to the Russian "julienne", but it is called "kokot", maybe that's why the "Russian julienne" is prepared and served in a special bowl, called the "kokotnitsa".

In general, there is a lot of confusion in the history and etymology of julienne, but it is created quite easily. Most often, Russian housewives cook julienne with chicken and mushrooms in a creamy sauce, it is this dish that is considered traditional, both for the ordinary and for the festive table.

Chicken and mushroom julienne - cooking utensils

As already noted, julienne is cooked in cocotte mugs - small portioned bowls with a long handle, and it is in them that the dish is served on the table. At the same time, it is not necessary to observe restaurant etiquette at home, in the absence of cocotte makers it is quite possible to cook julienne with chicken and mushrooms in clay pots, in a frying pan, ducklings or baking dishes. Some housewives even use tartlets as julienne dishes.

Chicken and mushroom julienne - food preparation

In order for julienne to turn out tasty and aromatic, attention must be paid to the careful preparation of the products.
  The chicken is pre-boiled and cut into small cubes or straws (it is better to remove the skin in advance). You can use not only the breast, but also other parts of the bird, this dish will not lose anything, on the contrary, it will become more saturated and juicy.

Mushrooms are finely chopped and fried in butter, it is very important that they are soft and well-fried, it is very important and do not stand out against the general background, but only give their flavor and complement the dish. The basis of julienne is sauce, as a rule, it is creamy or sour cream. Sometimes, mayonnaise is used as a sauce, but it’s better not to do this, it will take a little time to independently prepare high-quality dressing, but the result will be amazing.

Chicken and mushroom julienne - best recipes

There are a lot of recipes for making julienne with chicken and mushrooms, the taste of the dish varies depending on the addition of certain ingredients, for example, you can not compare tender julienne with cream sauce and mint and a dish that contains fragrant smoked meats and fried onions. In general, it is better to try once than to try to understand what a Russian-French dish should look like.

Chicken and champignon julienne

This recipe is the most popular in Russia, since champignons are easiest to find on store shelves. Even if there is no cream, they can easily and without damage to the dish be replaced with sour cream, so that julienne will not suffer and will still please guests or household members with an excellent taste.

Ingredients:
  - 1/2 kilogram of chicken;
  - 350 grams of fresh or frozen champignons;
  - 2-3 onions;
  - 250 grams of hard cheese;
  - 300 grams of 20 percent cream (can be replaced with the same amount of sour cream);
  - 2 tablespoons of flour;
  - vegetable oil for frying;
  - ground black pepper;
  - salt.

Cooking method:

Boil the chicken, let it cool and cut into small cubes. Chop onions finely. Cut mushrooms and fry together with onions in vegetable oil, pepper and salt the dish. Make the sauce: fry the flour in a dry frying pan, add cream or sour cream, salt and bring to a boil (it is important not to overdo it, the flour quickly burns). Add all the ingredients to the sauce, remove from the stove, put into molds and sprinkle with plenty of cheese. If the dish will be cooked in one dish, immediately add part of the cheese, mix the dish, top with the rest of the cheese. Close the form and bake julienne in the oven for half an hour at a temperature of 180 degrees.

Julienne with chicken, mushrooms, smoked meats and olives

This dish has a special aroma due to the bright and rich taste of smoked meats.

Ingredients:
  - 1 chicken;
  - 200-250 grams of champignons;
  - 200-250 grams of smoked meat;
  - 2-3 onions;
  - 150 grams of sour cream;
  - 150 grams of cheese;
  - 1 can of olives;
  - 1-1.5 cups of chicken broth;
  - 1 tablespoon of flour;
  - ground black pepper;
  - salt.

Cooking method:

Cut the boiled chicken into small strips or cubes. Chop onions and fry in vegetable oil with champignons (do not boil mushrooms!), Do not forget to pepper and salt. Add flour, chicken stock, chicken and smoked meats, continue to fry. Put the future julienne in a baking dish, add the broth and sour cream, put in the oven, simmer for 20 minutes, then sprinkle with cheese, bake until it melts.

Julienne with chicken, beef and chanterelles

Chanterelles are fragrant and tasty mushrooms, julienne, provided they are used, is incredibly tasty.

Ingredients:
  - 300 grams of chicken;
  - 200 grams of beef;
  - 200 grams of chanterelles;
  - 200 grams of cheese;
  - 1/2 cup of milk;
  - 2 tablespoons of butter;
  - 2 tablespoons of flour;
  - ground black pepper;
  - salt.

Cooking method:

Finely chop the onion and fry in butter, chop the mushrooms and add to the pan, simmer for 10-15 minutes. Cut boiled chicken and beef into small cubes, add to the mushrooms and fry for another 5-10 minutes. Add butter, flour and milk, pepper and salt, simmer for several minutes. Transfer the dish to a baking dish, cover with grated cheese, bake for 2-3 minutes (you can use the microwave).

In order for julienne not to be bitter, do not fry the onion until golden, transparency is enough.

When cooking julienne, all products should be cut into small strips or cubes, so the main principle of the dish, which corresponds to its name, will be respected.

In the absence of mushrooms or chanterelles, you can use any mushrooms, oyster mushrooms and ceps are great.
  Julienne is served hot, but cold it is also very tasty.

In the absence of dishes for baking, you can use sand tartlets.

Chicken and mushroom julienne is a favorite dish of many. It can be prepared on the festive table, or you can make your family happy on a weekday. The very combination of chicken and mushrooms is very successful, and if you pour it all with the most delicate cream and bake it under cheese, you will get incredible yummy. In this article I offer 3 recipes for making julienne (or julienne) with chicken and mushrooms. You can cook it in special molds-kokotnitsy, you can also bake julienne in buns or tartlets.

Julien with chicken and mushrooms with cream: a classic recipe

Julienne can be done in many ways. Pouring for it, too, can be done from mayonnaise, sour cream, cream, or to prepare bechamel sauce. In the classic version, cream is used. I suggest you try this delicious snack.

To prepare this julienne you will need the following ingredients:

• fresh mushrooms (usually take mushrooms) - 400 gr.
• chicken breast - one breast
• onions - 1 pc.
• hard cheese - 100 gr.
• wheat flour - 1 tbsp. l
• cream 20-22% - 400 ml
• salt, black pepper, allspice - to taste

Cooking.

Wash the chicken breast, fill with cold water and set to boil. When the water boils, remove the resulting foam, reduce heat, salt. After 10 minutes, put a few peas of allspice to the chicken, you will get a very pleasant aroma. Just cook the chicken 20 minutes after boiling water.

While the chicken is boiling, prepare the mushrooms. Wash and clean the champignons (remove the peel from the hat). Cut the mushrooms into large enough plates. Peel and chop the onion into a small cube. Heat vegetable oil in a pan and fry the onion until soft (about 2 minutes). Put chopped mushrooms to the onion, mix.

Mushrooms will release water, you need to fry until the water has evaporated, after which the mushrooms are slightly browned. This will take about 10-15 minutes. Salt the mushrooms at the end. If you add salt at the beginning, then the mushrooms are very dehydrated and will be dry.

When the chicken is cooked, cut it into fibers. It is better to do this with two forks, because the chicken is still hot.

When the mushrooms are lightly browned, add flour to them, mix and fry for another one and a half minutes.

It's time to add cream to the mushrooms. Pour cream, mix. Stew the mushrooms with cream over medium heat, stirring until the cream begins to thicken. Add chopped chicken to the mushrooms, mix. The basis for julienne is ready. You can lay it out on the cocotte or pots.

When all the tins are full, rub the cheese on a coarse grater and lay on top of the base.

Put julienne in a preheated oven to 200 degrees. It’s good if there is another “grill” mode turned on, so you get a delicious cheese crust faster. We send the dish to the oven only so that the cheese melts. The remaining ingredients are ready. Readiness is determined visually by rosy cheese.

Get the ready-made julienne out of the oven and enjoy!

Festive Julienne with chicken and mushrooms in buns

You will cook this julienne quickly enough, but it will turn out very tasty. On the festive table, such a snack will fly apart instantly! You need to cook in small unsweetened hamburger buns. One bun - one serving. For 10 servings you will need:

• buns - 10 pcs.
• champignons - 500 gr.
• chicken fillet (you can fillet another bird) - 500 gr.
• hard cheese - 300 gr.
• onions - 1 pc.
• milk - 300 ml
• flour - 1 tbsp. l
• butter - 35 gr.
• vegetable oil - 2 tbsp. l
• nutmeg, salt

Cooking.

Cut the top off the buns. Take out the middle with a spoon. It turns out edible pots, in which julienne will be served. Send the buns to be dried in the oven, preheated to 200 degrees. It will take about 15 minutes.

While the buns are “tanning”, we are preparing the filling. Chop the onion finely, fry in vegetable oil until transparent (about 2 minutes). Cut the chicken into pieces and add to the onion. Salt and mix everything. Fry the chicken with onions, stirring occasionally.

Wash and clean the champignons. Cut into a small cube. When the chicken is almost ready, add mushrooms to it, mix. Cook over medium heat until the moisture from the mushrooms evaporates. Add the butter to the toasted mixture, mix.

Immediately after the butter, put the flour and mix everything again. Fry the mixture for a couple of minutes. Put the nutmeg in the julienne and fill it with milk. Cook until the mass thickens, not forgetting to interfere. It will turn out julienne with bechamel sauce, only an accelerated option, because the sauce is not prepared separately, but immediately with mushrooms and chicken.

After a few minutes, the mass will thicken, turn off the heat. Grate cheese on a coarse grater. Put half the cheese in the chicken with mushrooms and mix. Cheese will give julienne a pronounced creamy taste.

Put the finished stuffing in buns, sprinkle the remaining cheese on top. Send the buns to the oven, preheated to 200 degrees. Better put on the highest level, so the cheese will melt faster. Julienne is ready when the cheese turns into a delicious ruddy crust.

Bon appetit to you and your guests!

Chicken and mushroom julienne in tartlets

Julienne with chicken and mushrooms in tartlets is a buffet table. It is prepared easily, and is eaten very quickly. Such an interesting snack will appeal to absolutely everyone.

To prepare this julienne you will need:

• chicken breast - 1 pc.
• champignon mushrooms - 300 gr.
• onions - 2 pcs.
• hard cheese - 150 gr.
• tartlets - 20 pcs.
• cream 20% - 2 tbsp. l
• dry white wine - 50 ml
• salt, pepper - to taste
• cooking oil

Cooking.

Cut the onion into small cubes. Mushrooms and raw chicken are also cut into a small cube.

In vegetable oil, fry the chicken until cooked. In a separate frying pan, spasser the onions until transparent and pour dry white wine into it. Stew the onions with wine until the wine has evaporated.

When the onion is dried, put mushrooms to it. Cook until the water from the mushrooms evaporates. The next step is to add the chicken to the mushrooms. Salt, pepper and pour the cream. Mix well. Put the whole thing out a couple more minutes.

Start the tartlets with the resulting mass. On top put slices of cheese or grated cheese. Send to bake in a preheated oven up to 200 degrees to the upper level until the cheese melts (5 minutes).

You can decorate to your taste and serve. Bon Appetit!

I think you will choose these three options to your taste. In any case, it will be very tasty!

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

I liked this dish literally from the first spoon, because it combines all kinds of products that I love, and even under a ruddy cheese crust. Many cook it for the holidays as a hot snack, and someone for dinner can please the household. There is complete freedom.

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

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

Most probably, the simplest and most popular mushroom julienne is cooked almost everywhere. Thanks to this, almost any adult can say that he tried this julienne once. Not surprising considering how popular this dish is.

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

I know that some people like to cook julienne with cream or sour cream, but as a starting point, as a classic recipe, I will describe to you cooking julienne with mushrooms and bechamel sauce. This French cuisine sauce is as popular as julienne. They just fit perfectly together. The main thing is to cook them correctly.

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

To cook a classic julienne with mushrooms you will need:

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

For Bechamel sauce:

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

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

1. To make julienne you will need special small cocotte makers. They can be metal or ceramic and usually contain one small portion. Classic julienne with mushrooms is served 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. Cheese is suitable for almost any hard variety with a good creamy taste.

2. Mushrooms should be slightly fried with onions until a small golden crust appears. To do this, heat the oil in a pan and put the mushrooms there. In the first minutes, the mushrooms will secrete juice, which must be evaporated, and after that add onions and fry everything.

Salt and pepper the mushrooms during cooking. So they will be tastier already in julienne.

3. Make the Bechamel sauce. To do this, you need to melt in a not too hot pan a piece of butter in 50 grams until it becomes completely liquid.

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

Stir until a homogeneous mass resembles a liquid cream.

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

Continue stirring vigorously until you pour in all the milk and the sauce becomes homogeneous 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 guzhe becomes Bechamel sauce. We must stop on time. In the process, salt the sauce to taste and add ground nutmeg.

The most difficult thing when you prepare Bechamel sauce for the first time is to avoid lumps. But if you can’t succeed without them, then do not despair and do not throw the sauce, just lower the submersible blender into it and the lumps as it never happened.

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

6. Put fried mushrooms and a little cheese into the coconut makers. Use no more than half the cheese, we need this part to make the mushroom stuffing more delicious and cheese. Mix pieces of champignon and grated cheese in each coconut bowl.

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

8. Put the cocotte oven on a baking sheet preheated to 180 degrees and bake them for about 15 minutes. Willingness is determined by the ruddy cheese crust.

Now the julienne with mushrooms according to the classic recipe is ready and it can be served on the table until it has cooled down. They eat it hot, each serving a portion.

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

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

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or there can be other forest mushrooms, depending on which season is in the yard and whether there are fresh chanterelles or white ones, for example. It will also be tasty with these mushrooms. But we do not have a mushroom season, so again, our favorite champignons. Chicken is in the form of chicken breast, these pieces are great in taste and will complement the dish great.

There are two options for how to cook chicken: cook it in advance or fry it already in the process of making julienne. The taste of julienne with chicken and mushrooms will not change much on how you cook the chicken.

In the very first recipe, I talked about how to cook julienne with bechamel sauce, but there are many variations of the sauce, and here I will talk 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 will prepare a cream sauce. Who can argue with the fact that cream is ideally combined with champignons and chicken. I dare not. It is too tasty to doubt. Therefore, prepare and be sure to try both options. With cream it will turn out not much fatter than with Bechamel sauce. If you remember, the sauce is made from butter and milk, and here we just have a ready-made dairy product of higher fat content. Chicken julienne with mushrooms and cream turns out to be 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.

Cooking:

1. If you prefer boiled chicken to julienne, then this will have to be done in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, not more. Dip it in salted water and after half an hour of cooking it is ready.

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

Fry chopped onion in vegetable oil until it becomes transparent.

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

Put the mushrooms to the roasting onion, mix and fry further until all the liquid released from the mushrooms evaporates. Literally 5-7 minutes will be enough for readiness. Salt mushrooms with onions to taste.

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

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the pan. Well, if it will be special thick 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 simmer slightly, otherwise they will curl up and divide into lumps and butter. This can not be allowed, the sauce should turn out to be thick and uniform. Stew the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it manually or with a fork into thin fibers, so it is nicer to eat than sliced \u200b\u200bcubes with a knife.

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

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

8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and rougher the cheese crust will be, 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, then you can use it. The fact is that the julienne itself is ready, but you just need to bake the crust to a golden blush. A grill will be enough for this.

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. How to brown, can be removed from the oven and serve 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 an incredible merger. Once, for the sake of experiment, I replaced the chicken with slightly fried bacon - it turned out just amazing!

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

  Oven mushroom julienne with sour cream and garlic

If we talk about different options for cooking julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great in 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, is generally a winner of culinary sympathies. And garlic will become a fragrant accent in this version of julienne with mushrooms.

As with past recipes, I can offer you to make the filling of the 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 content) - 150 grams,
• hard cheese - 150 grams,
• salt and pepper to taste.

Cooking:

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

2. Onion chop smaller and put it in a frying pan with hot oil and fry. Fry it until transparent, and then add the mushrooms there and simmer them until all the juice has evaporated and they begin to brown.

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

4. When the mushrooms are ready, put the sour cream in a frying pan and stir everything well. Extinguish over low heat for about five minutes, stirring constantly. Put the same garlic and herbs and salt to taste.

5. Now you can remove the julienne with mushrooms from the fire and arrange them in cocotte or small pots.

6. Sprinkle each portion of julienne with grated cheese. Put the forms on a baking sheet and put in the oven for 10-15 minutes, until a brown crust appears on the cheese. The temperature should be 180-200 degrees, not 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!

  Potato julienne - original video recipe for cooking

I can’t help but tell you that besides all of us the well-known method of cooking and serving julienne in kokotnitsy 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 wanted new tastes. It is clear that in this version of the dish, julienne is eaten along with the “dishes”, which will be presented by excellent baked potatoes.

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 any questions, but at the very end, when it is time to put the dish in the molds, we will put them in potatoes. For this, you need to peel the potatoes in advance, cut out the middle so that you get peculiar plates and bake until cooked in the oven. This is necessary because the julienne in the oven essentially does not bake for long, only to melt and bake the cheese. So the potato would have remained raw if it had not been cooked in advance.

This is the only secret to 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 - this is a real jumble.

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

  Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a holiday dish. I tried to cook different versions of julienne, but this way of serving seems to me the most suitable for the holidays and meetings of guests at home. Tartlets are small edible cups made from shortcake or waffle dough that are eaten along with the filling. And to make julienne a filling of tartlets, in my opinion, just a brilliant idea. And you don’t have to wash the dishes a lot. After leaving the guests and portions, you can make a large number, and not just the number of cocotte makers in the house. Well, who keeps at home a dozen cocotte makers? I certainly don’t. So tartlets save at such a moment.

Imagine these delicious appetizing tartlets under a ruddy cheese crust on a large dish in the middle of the festive table. How long do you think they will stand there? I give them five minutes, no more. Believe me, by the time the guests arrived, 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, tartlets themselves need to be bought or cooked. Cooking is long enough, so it’s easier to buy. Choose the size at your discretion, now they are sold different. What kind of dough will tartlets also have your choice. I personally liked more tartlets from shortcrust pastry, they keep their shape well and do not become rubber.

Secondly, when you cook the julienne itself, 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 a very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually soak them. Thick lasts longer, they already have time to eat them before they cool.

for the festive table, you can arrange a variety of toppings in julienne, make one part with mushrooms, another with chicken, a third with ham. or in any other combination. Your guests will surely like it because it will turn out a little surprise.

The last tip for cooking julienne in tartlets is to cook them immediately before serving. In the heat of the heat, they are the most delicious, while the tartlets and julienne themselves are still hot inside.

And for those who do not have enough visibility to make julienne in tartlets, I suggest watching the recipe in the video.

This time I dispensed with exotic julienne options, such as vegetable or shrimp. Perhaps I will devote a separate article to them. But I can not fail to note that the classic recipe for making julienne with mushrooms for me will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!