What to cook quickly and tasty for dinner

You don't need mysterious ingredients and tricks to make a classic mushroom and chicken julienne. One hour, regular food, a couple of pans - you're done

1 h 30 min

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair in relation to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms with cheese and mayonnaise. The dish owes its delicate and refined French taste bechamel sauce, which, by the way, can be cooked in a matter of minutes at home using ordinary Russian cuisine.

Julien is translated from French as "July". The love story for this dish began a long time ago - for the first time this culinary term was heard from the chef François Massialo. He used it as a reference to slicing fresh July vegetables for seasonal dishes. Why in Russia something called “cocotte” (translated from French as “rooster”) was called “julienne” is still a mystery. However, the latter name is also used in our country when talking about this dish. "Cocottes" are special portioned forms (with a capacity of 100 grams), in which julienne is prepared, respectively, we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.

Julienne can be cooked in one form - for the whole company at once, and then put on deep portioned plates and immediately serve without delay. And in portions - in disposable foil forms. But cooking it for the future is not worth it - you cannot call julienne a "second day dish". Only lazy julienne can be stored in the refrigerator - no cheese. Otherwise, the dish will become hard and tasteless. Let's figure out how to properly cook julienne with mushrooms and chicken!

What is needed for Julien

So, we are preparing step by step julienne with mushrooms and chicken. Before you - classic recipe!

Ingredients

If you do not have portioned baking tins, then use a sandwich tartlets- cooking also allows this option. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the food warm for longer. If you are worried about the question of what mushrooms you need to take for the right julienne, the answer is any! Usually it is prepared with champignons, but you can take whatever is at hand or within walking distance - from milk mushrooms to oyster mushrooms.

Stage 1: preparing the filling

1. The dish cooks very quickly, so get all the ingredients and utensils you need ready right away.
2. Cut the chicken fillet into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
3. Chop the mushrooms immediately small cubes.
4. Chop the onion very finely and finely.
5. Heat the pan well over high heat, add vegetable oil. Fry chicken d about golden brown (2 minutes is enough for each side). Set it aside to cool slightly.
6. Now fry the onion until golden brown, put it in a separate bowl.
7. Reheat the pan, add some oil and fry the mushrooms at maximum temperature. Send them to a bowl of onions.
8. Cut the cooled chicken small cubes, combine with mushrooms and onions.

To prevent the mushrooms from letting in the juice, throw them in small portions - in 1 layer on a hot frying pan and be sure to cook at maximum temperature. So they will not give water, but will acquire a ruddy crust.

Stage 2: preparing the famous Bechamel

1. Heat a clean, dry skillet slightly without oil. Add flour and, stirring constantly, fry it until tender baked milk.
2. Add the butter and immediately stir the ingredients vigorously until the mixture is homogeneous, without lumps.
3. Continue stirring vigorously, pour in the cream.
4. Add salt, nutmeg and prepare the sauce over medium heatuntil it thickens. Julienne dressing is ready!

The filling resulting from our efforts can be used in one more way - put on the dough and send to the oven. The result is a tender and original Julienne pizza.

Stage 3: final

1. Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Try on salt and pepper.
2. Turn on the oven 180 degrees for preheating.
3. Grate the cheese on a coarse grater.
4. Spread the filling and sauce over the cocotte casseroles or send in one large dish. Sprinkle with cheese on top.
5. Send to preheated oven for 15 minutes.
6. Serve julienne immediately. The hot handle of the cocotte maker is often beautifully wrapped with napkins. The dish itself is decorated with parsley sprigs. It is better to put it on the table on special stands. You can offer to julienne fried toast with garlic and a glass of dry white wine.

If you want to serve mushroom julienne during a party, then you shouldn't cook it before the guests arrive. Arrange the filling with cheese in the forms, and send to the oven just before serving.

Cooking while saving time

The three-step recipe sounds complicated, but it will actually take you no more than an hour, 20 minutes from which the julienne will be baked in the oven. We will leave 7-10 minutes for slicing onions, chicken and mushrooms, we will plan another 15 minutes for frying vegetables, 7 for making sauce.

Want to buy time? Arm yourself with three pans and fry chicken, mushrooms and onions at the same time... But combining all the ingredients in one bowl is not worth it - you will get a watery stew.

Thanks to its simple ingredients and fast cooking times, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow extra pounds to be deposited! So even those who adhere to PP can occasionally pamper themselves with this delicious dish.

Julien - one of the most famous dishes of French cuisine. Below is the julienne recipe, which can be safely called, if not authentic, then at least classic.

Ingredients for Julien

• champignons - 500 g.
• cheese - 300-400 g.
• sour cream - 2 glasses
• onion - 2 large heads
• vegetable oil - 60 ml
• butter - 2-3 tablespoons
• salt and seasonings to taste

Cooking julienne

Dip the chopped champignons in a small amount of salted boiling water and boil for 5 minutes. Next, fry the mushrooms and onions in a mixture of vegetable and butter (the onion should acquire a characteristic golden color). At the end of frying, salt and add seasonings, if you use them (if you are not sure which spices are best for julienne, do not use any, except perhaps a small pinch of white pepper for aroma - champignons themselves have a rather delicate smell and taste, it is absolutely unacceptable to drown them out with seasoning).

Arrange the prepared mushrooms with onions in small pots (you can use other refractory portioned dishes) and pour over strained mushroom broth (about 1 cup). Put sour cream on top and sprinkle with finely grated cheese. Place in the oven for 15 minutes.

Stand for another 10-15 minutes before serving, so that the mushrooms are "infused".

Enjoy your meal!

In the French sense, julienne is a way of cutting and preparing dishes from fresh vegetables that ripen in July. Hence the name is consonant with July in French. The French most often prepared soups and stews 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 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 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 spoon, 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 under artificial conditions, therefore, both in winter and in summer they can be found fresh on the shelves of stores and grocery markets. Of course, champignons 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 mushroom julienne 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 classic julienne with mushrooms in cocotte bowls in the oven:

1. To prepare julienne, you need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. Julienne with classic mushrooms is served on the table in these cocotte makers.

First of all, 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 while cooking. 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 start stirring immediately. Stir with a wooden spatula or spoon (you can use a silicone one) until all the lumps are rubbed off. At the same time, 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 the Bechamel sauce becomes. We must stop in time. In the process, add salt to 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 slices and grated cheese in each cocotte bowl.

7. Pour the cheese-mushroom mixture with the Bechamel sauce. Sprinkle 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 warm. They eat it hot, each serving its own portion.

It is almost impossible to resist this fragrant dish. Enjoy your meal!

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 it 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 is here 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. Trust me they will match.

So, in this recipe we are going to make cream sauce. Who can argue with the fact that cream is ideally combined with champignons and chicken. I dare not. It's too delicious 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 readiness. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle 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 sauce thickener. 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 uniform. 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 thin 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 frying and braising 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 salt it 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 on the cocotte makers 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, then you can use it. 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 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, shrimp, all of these are 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 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 a 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 content) - 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 them 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 place 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. A delicious hot snack 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 is 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 does not bake for a long time, only to melt and bake the cheese. 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. 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 things 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. Cook long enough, 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.

The last tip for making julienne 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 clarity for making julienne in tartlets, I suggest watching the recipe on the video.

This time, I did without exotic options for julienne, like vegetable or shrimp. Perhaps I will devote a separate article to them. But I can't help but note that the classic recipe for making julienne with mushrooms will forever remain my favorite and most delicious for me. And for you, I wish to find yours. Enjoy your experiments and delicious meals!

What is the name "julienne"?

It is not at all difficult to guess that the name has French roots. This name is interpreted as "a method of cutting vegetables into thin strips." With the right cooking method, you should get pieces about 7 cm in length, 2 mm in thickness. It should look like vegetable spaghetti.

Of course, all culinary masterpieces have their own background. We, hostesses, really like romantic stories about the origin of this or that delicacy. I confess that some sources claim that the name julienne comes from the female name Julien or Julien. But it is more logical that the name came from the word "julienne", which means "July". This dish was first prepared in the 18th century by the French chef François Massialo. The essence of the preparation was to cut fresh young (July) vegetables and shoots. This cooking method is very quick and healthy. During such cooking, the ingredients do not lose their useful qualities and properties, while maintaining a delicate consistency.

Nowadays, the standard Julienne recipe is mushrooms that are baked with cream under a cheese crust. However, there are a lot of variations in the preparation of this dish.

Separately about the usefulness ...

The mushrooms that are part of the julienne are, of course, not a panacea for all diseases, but they are very useful. So, the amount of phosphorus in mushrooms is much higher than in seafood. Certain types of mushrooms (champignons, for example) are rich in the amino acids arginine and lysine, which are extremely important for improving memory and lowering the level of harmful cholesterol in the blood.

Mushrooms prevent the development of diseases such as atherosclerosis, heart and brain diseases. Experts recommend including mushrooms in the daily diet for people with diabetes. This is due to the fact that they have the lowest carbohydrate content. And vitamin B helps to protect the nerve cells of the central nervous system.

My julienne recipe is slightly modified, but no less delicious!

To make French julienne, you will need:

chicken meat - 600 g
smoked ham - 300 g
champignons - 600 g
sour cream - 200 g
cheese - 250 g
onion - 1 pc.
sunflower oil - 2 tablespoons

How to cook julienne in French:

1. Rinse chicken meat and cook broth from it.
2. Rinse mushrooms and boil in chicken broth until half cooked.
3. Peel the onion and cut into half rings.
4. Take mushrooms with a noisemaker, chop finely.
5. Fry mushrooms with onions.
6. Rinse the peel. Cut the ham and chicken into small pieces.
7. Prepare 6 cocotte makers (small heatproof bowl). Arrange food in them.
8. Add sour cream to each cocotte, mix and add broth.
9. Put slices of cheese on top of all products.
10. Bake in the oven at 200 ° C until lightly browned. Cooking time is about 10 minutes.

Julienne is a beautiful name for a delicious French dish. It is not very difficult to prepare it, it turns out to be very tasty and satisfying.

There are several options for combining products. It can be varied with the amount and type of spices. Here are the most successful and proven step-by-step recipes for julienne.

Julienne - general cooking principles

One of the main ingredients in julienne is chicken. Used white fillet or trimming of the pulp from the thighs. Pieces with bone will not work as you will need to cut the chicken into small pieces. The poultry is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes, there are options with fried, baked and even smoked chicken.

Mushrooms can be added to julienne with chicken or used on their own as a filling. The most affordable option is champignons. It is delicious, simple and fast with them. Mushrooms are fried almost until tender with onions in a pan. Then they are combined with chicken, laid out in cocotte makers or other molds, and poured with sauce.

What sauces are usually made from:

Milk, cream, sour cream;

After pouring the main ingredients of the julienne, the dish is covered with grated cheese. You can't cook without it. You do not need to make a thin crust.

Classic julienne is baked in the oven. The products are almost ready, you just need to combine the flavors, get a beautiful cheese crust. It will take no more than 20 minutes, it is better not to set the temperature less than 200 degrees.

Classic julienne: step by step recipe

One of the most famous dish options. The step-by-step julienne recipe uses chicken breast and mushrooms. The dish is prepared according to all the rules with white sauce.

Ingredients

350 g chicken;

130 g of cheese;

200 grams of champignons;

2 tablespoons of oil;

1 large onion

Salt, pepper, some herbs.

For the white sauce:

40 grams of slate oil;

1 spoonful of flour;

250 g sour cream of arbitrary fat content;

250 g of milk.

Preparation

1. Boil the chicken fillet. It is undesirable to cut it, and it is also not worth boiling for a long time, since then the dish will be baked. We wash the fillets, put them in a saucepan, add hot water so that it only covers the meat. The less liquid, the more flavor will be retained. When boiling from the fillet, you will need to remove the foam; for flavor, you can put a bay leaf in the pan. We boil the chicken for exactly 20 minutes.

2. Remove the fillets from the water and cool. Then it needs to be cut into small pieces or divided into fibers. Immediately put the chicken in a large bowl so that the mushrooms do not fit in later.

3. While the chicken is cooking, you need to cook the second component of the julienne. We cut the onion at random. We send it to a frying pan with two tablespoons of oil. We fry for about two minutes.

4. Rinse the champignons under running water, dry slightly or just shake off the droplets very well. Cut the mushrooms into slices and add to the onion. Cook over a slightly above medium heat for about 10-12 minutes. First, all the moisture will go out of the champignons, then they will brown a little.

5. Put the mushrooms in a bowl to the prepared chicken, put pepper to taste, add a little salt, stir everything.

6. Making a creamy sauce, it is convenient to use a frying pan or saucepan with a thick bottom. We put butter, put on fire.

7. Add a spoonful of flour to the melted butter. Warm up, fry for half a minute, the flour should be browned.

8. Milk is heated in a separate bowl, you can use a microwave oven, add to the fried flour in a thin stream, stir quickly. Cook the sauce until it thickens. We remove from the fire.

9. Cool the sauce until warm, add sour cream, salt. Stir.

10. You can start assembling the dish. We grease the fireproof molds for julienne from the inside, lay out a mixture of chicken and mushrooms with onions. We fill about a little over half of the mold, but no need to tamp.

11. Fill the base with white sauce with a ladle or a large spoon. Take your time, it should seep inside through the voids between the products.

12. Rub the cheese coarsely. We pour the contents of the molds abundantly. Distribute the product evenly between portions.

13. Since the ingredients of the dish have already been cooked, we bake the julienne for only 15 minutes. Temperature 200-210 degrees.

14. When serving, decorate the dish with a sprig of any greens: parsley, basil, dill.

Mushroom julienne: step by step recipe (no chicken)

A variant of a very delicate and tasty mushroom dish. This step-by-step julienne recipe also uses champignons. These are one of the most affordable and inexpensive mushrooms, moreover, they do not require pre-boiling, which simplifies the technology and shortens the cooking time.

Ingredients

400 g of champignons;

2 tablespoons flour;

300 ml cream 10-15% fat;

150 grams of cheese (hard varieties);

Salt and pepper;

2 onion heads;

25 g butter;

20 ml of vegetable oil.

Preparation

1. Prepare the mushrooms: rinse the mushrooms thoroughly, put in a colander, let the water drain. Then put it on a cutting board and cut into slices.

2. Peel two onion heads. If this vegetable is not very favorite, then you can take one. First cut in half, then again in half and chop into strips, that is, a quarter into rings.

3. Pour vegetable oil into a large skillet. Julienne does not need to be made too fat, so we don't take much. We put it on the stove.

4. As soon as the pan is warmed up, add the onion to it. Fry for a minute over moderate heat.

5. Add prepared mushrooms to the onion, stir. You cannot cover the frying pan with a lid, otherwise a lot of water will stand out. We fry the mushrooms in an open container for a quarter of an hour, at the end we add lightly salt and pepper.

6. For the butter sauce, take a small frying pan or stewpan, dissolve a piece of butter and add two tablespoons of flour, but without slides. Pass until wheat color.

7. Dilute flour with liquid cream, stir. It is undesirable to take a high-fat product, 10-15% is enough. Bring the sauce to a boil, it will begin to thicken. Salt and turn off. Season it with garlic, nutmeg, or any other spices if desired.

8. Lubricate the cocotte makers or other small baking dishes from the inside with oil, lay out the mushrooms and onions.

9. Top with cream sauce.

10. Three cheese on the coarsest grater or cut. Lay out on top of the mushroom mass.

11. We put the julienne in the oven, cook at 200 degrees until a golden cheese crust appears.

French julienne: step by step recipe with dried mushrooms and chicken

It is not necessary to use champignons to prepare a French dish. This step-by-step julienne recipe uses dried porcini mushrooms. They give a very pleasant aroma. It is better to fill them with cold water in advance so as not to slow down the cooking process.

Ingredients

100 g dried mushrooms;

500 g of chicken;

100 g onions;

350 g of milk;

15 g flour;

140 g of cheese;

40 g of drain oil;

A little vegetable oil;

10 olives.

Preparation

1. Rinse dry mushrooms. Cover with cold water and leave to soak for at least four hours. You can do all this in the evening.

2. Change the water from the mushrooms, boil until soft for about half an hour, throw in a colander.

3. Rinse the chicken, transfer to a saucepan, add water and cook. After boiling, boil the fillet for 15-20 minutes. If you are using your hips, you can hold it for a little longer.

4. Remove the chicken from the broth, cool. Then break the finished pulp into pieces. But you can also cut it with a knife to get neat cubes or cubes.

5. Cut the onion into cubes and fry in oil for a minute.

6. If the boiled mushrooms are not large, then you can add them whole. If the pieces are large, then cut them.

7. Pour the mushrooms to the onion and fry for about five minutes. You do not need to do this, but sautéing will give a pleasant aroma to the dish.

8. Combine mushrooms with chicken, season with salt, pepper, stir.

9. Make a simple béchamel sauce. Melt the butter and combine with flour. Fry until it turns beige.

10. Boil milk separately, then pour into flour in a thin stream, stir. Warm up the sauce for a couple of minutes, salt. In classic bechamel, nutmeg is often present, you can add a small pinch.

11. Lay out the mixture of porcini mushrooms and chicken meat on the cocotte makers.

12. Take pitted olives. Cut into halves or cut into rings, this is also possible. Add to julienne, deepen it a little.

13. Pour the contents of the molds with white sauce. We make sure that the products do not peep out.

14. Top of everything we fall asleep with grated cheese.

15. We send to the oven. Cook the French julienne for about 15-20 minutes, until a golden cheese crust appears on it.

Julienne bakes quickly in the oven, so staple foods can be prepared in advance and refrigerated. After work or at another necessary moment, you can assemble the dish in a few minutes and bake it in the oven.

If forest mushrooms are used or are simply plagued by doubts about the quality of the product, then do not be too lazy to boil it. In the old days, an onion was added to the pan, if it turned blue, then the mushroom was poisonous.

Not all types of cheese are suitable for julienne. More and more often, you can face the fact that the product does not want to melt, fry, a beautiful crust does not work. Buy good hard cheese for your julienne.

To get a very nice and crispy crust on julienne, you can add a couple of tablespoons of bread crumbs or chopped salted crackers to grated cheese.