Julien is a delicious and simple dish at the same time. You can cook juliennes from literally everything: fresh or dried mushrooms, fish, seafood, poultry, vegetables and even fruits. The main thing is that the products for julienne have a delicate taste and delicate texture. About where the word "julienne" came to us is described in detail in one of the articles on our website "Julienne, or the greatest culinary delusion". And for me, before proceeding with the recipes, I would like to note that the word "julienne", according to the rules of the Russian language, is written with "u" - you must admit, it even looks more beautiful.

But back to our recipes. The very first thing that comes to mind when mentioning this dish is chicken and mushrooms baked with cheese. This is a classic, timeless and timeless. Let's start with her.

Ingredients:
1 tbsp flour,
20 g butter
200 ml 20% cream,
¼ tsp nutmeg,
200 g chicken fillet,
50 g champignons,
1 tbsp olive oil,
1 onion,
50 g of hard cheese
salt, pepper - to taste.

Preparation:
To make a creamy sauce, sift the flour and heat it in a dry skillet for 1 minute, stirring constantly. Add butter to the flour and fry the flour and butter, stirring occasionally, for another 1 minute. Remove from heat. Heat the cream separately, do not bring it to a boil. Add flour, stir and boil. Add nutmeg. The sauce is ready. Prepare the mushrooms - peel, rinse, cut into thin slices. Cut the chicken into thin slices. Save finely chopped onions in olive oil until transparent, add chicken and mushrooms to it, salt and pepper, stir and fry until all the moisture from the mushrooms has evaporated and the chicken meat is almost ready. In the meantime, preheat the oven to 200 ° C. Spread the mixture of meat and mushrooms over the cocotte makers, lightly oiled, pour over the sauce so that the sauce barely covers the chicken, and sprinkle generously with grated cheese. Place in the oven for 10 minutes. If you add one apple to this recipe, then the julienne will turn out to be spicy. Chicken meat can be replaced with boiled tongue - it will be simply divine!

When the classic recipes get bored, you can turn on your imagination and replace one or two components with something new. For example, give up chicken meat altogether and cook tender julienne with healthy broccoli or chicken liver.

Ingredients:
500 g of champignons,
4 carrots,
7 onions,
300 g broccoli
5 tomatoes,
1 stack. sour cream,
2 eggs,
150 g cheese
7 tbsp butter,
salt, herbs - to taste.

Preparation:
Wash vegetables and mushrooms. Cut carrots and tomatoes into thin slices, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil the carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Fry the mushroom slices in butter. Salt the onion in butter until transparent. Stir the vegetables, place in a greased dish, place the mushrooms on top and cover with sour cream mixed with eggs. Sprinkle with cheese and place in a hot oven for 40 minutes.

Ingredients:
200 g chicken liver
200 g champignons,
150 ml sour cream,
100 g of cheese
herbs, salt, vegetable oil for frying.

Preparation:
Flush chicken liver, remove veins and ducts. Fry in a pan with vegetable oil until tender. Cut into pieces. Put in cocotte makers, add salt, put a little sour cream on top. Fry the champignons, cut into thin slices, in vegetable oil, put in cocotte makers and also brush with sour cream. Sprinkle with herbs, grated cheese and place in a hot oven for 10-15 minutes to melt the cheese and turn into a crust.

Ingredients:
300 g lean pork
1 large onion
100 g of cheese
3-5 tbsp sour cream,
salt.

Preparation:
Freeze (or thaw) a piece of pork until it can be cut with little effort. Cut the meat into very thin strips 4-5 cm long, the thinner the better. Heat the oil in a frying pan and save the onion, cut into half rings, until transparent, put the meat straws, cover with a lid. Reduce heat and simmer until tender. You can add some hot water if necessary. Season with salt to taste, increase heat, and fry until all moisture has evaporated. Transfer the finished meat to the cocotte makers, brush with sour cream or a pre-cooked béchamel-type creamy sauce (see the recipe "Classic Julienne with Chicken and Mushrooms"). Sprinkle with grated cheese on top of sour cream or sauce and put the cocotte makers in a hot oven for 10-15 minutes.

Julienne made from fish or seafood always turns out to be very tender, aromatic and incredibly tasty. Even notorious meat eaters will not resist him!

Ingredients:
250-300 g fillet of red fish (trout),
1 large onion
1 tbsp flour,
150 ml 10-120% cream,
100-150 g of hard cheese
dill, salt, black pepper, oil for frying.

Preparation:
Dry the fillets and cut into small cubes. Cut the onion into cubes or quarter rings. Salt the onion in ghee or vegetable oil until transparent, add pieces of trout to the pan, stir and fry for 1-2 minutes. Then sprinkle the fish and onions with flour, stir, heat a little and cover with cream. Boil the sauce, stirring constantly. Add more cream if needed. The sauce should not be too thick. Add salt and pepper to taste, mix well and spread over the cocotte makers. Sprinkle with grated cheese on top and bake in a hot oven for 7-10 minutes.

Ingredients:
200 g shrimp
100 g of boiled rice
100-150 g spinach or cauliflower,
100 g of champignons,
1-2 onions.
For the sauce:
1 tbsp flour,
1 yolk,
shrimp broth, milk.

Preparation:
Boil the shrimp in salted water for 20 minutes, strain the broth and set aside. Peel the shrimp, mix with boiled rice, sautéed mushrooms and onions, add spinach or cauliflower and divide the mixture over the cocotte makers. Prepare the sauce: save the flour in butter, add a little warm broth and milk, boil over medium heat until thickened. Cool to about 60 ° C, add raw egg yolk and stir well. Pour the resulting sauce over the shrimp, sprinkle with cheese and bake in a hot oven. The cheese crust should turn golden.

Ingredients:
1 kg sterlet,
250 g puff pastry
4 onions,
1 l of 10-20% cream,
1 egg,
2 tbsp vegetable oil,
salt, black pepper - to taste.

Preparation:
Salt thinly chopped onions in vegetable oil until golden brown, pour the cream into the onion and bring to a boil. Reduce heat and simmer for 20 minutes, stirring constantly. Add salt, black pepper to taste, cool slightly. Cut the fish into thin slices, arrange in cocotte makers, pour over the sauce and stir. Roll out the finished puff pastry into a 1 cm thick layer and cut out circles with a diameter slightly larger than the size of the cocotte makers. Brush the edges of the circles with an egg, cover the cocotte makers and press the dough against the edges of the bowl. Brush the top of the dough with an egg and place in a hot oven for 20-30 minutes. The "lids" of the dough should turn golden.

Ingredients:
700 g squid
2 onions,
150-200 g of mushrooms,
2 stacks sour cream,
200 g cheese
salt, pepper - to taste.

Preparation:
Rinse the peeled squid and cut into thin strips. Fry in vegetable oil until tender, but do not overcook. Save finely chopped onion together with mushrooms, combine squid and mushrooms, pour sour cream, salt, pepper and bring to a boil. Transfer to cocotte makers, sprinkle with grated cheese and bake in a hot oven until golden brown.

Ingredients:
200 g of small peeled shrimps,
1 large onion
1/3 stack milk,
100 g of white wine
2 tbsp flour,
3 tbsp butter,
50 g of hard cheese
nutmeg, curry, salt to taste.

Preparation:
Chop the onion finely and fry in 1 tbsp. curry butter until golden brown. Add shrimp, stir, heat. In another frying pan, fry flour in butter until brownish, gradually pour in milk, then wine, add nutmeg, salt to taste, stir, boil and combine with shrimp. Arrange over the cocotte makers, sprinkle with grated cheese and place in a hot oven for 3-5 minutes, until the cheese is melted and browned.

Fish milk julienne

Ingredients:
500 g fish milk,
2 onions,
100 g of cheese
200 ml 10% cream,
salt, black pepper, vegetable oil, herbs - to taste.

Preparation:
Cut the milk into small pieces, the onion into thin half rings, grate the cheese. Heat vegetable oil in a frying pan, fry the onion until golden brown, add milk, mix and fry for 5 minutes, stirring constantly. Season with salt and pepper to taste. Put milk and onion in cocotte makers, pour cream and sprinkle with cheese. Put in the oven for 5 minutes and, as soon as the cheese melts, sprinkle with herbs and cover with foil. Bake for another 5 minutes.

Juliens can be a great snack on a festive table. Simply fill dough, potato, tomato or cheese baskets with any julienne and bake.

Ingredients:
200 g of crab meat,
1 clove of garlic
2 tbsp vegetable oil,
50 ml of white wine,
200 ml 20% cream,
1 tsp lemon juice
1 egg,
1 pack of ready-made puff pastry,
salt, white pepper - to taste.

Preparation:
Chop the garlic finely, put in heated vegetable oil and fry for 1 minute. Add crab meat, pour in wine and cook over medium heat, stirring constantly, for about 4-5 minutes. Heat the cream, but don't boil it! Combine with crabs, stir and cook for another 6 minutes. Remove from heat, add lemon juice, salt and pepper. Prepare volovany from puff pastry: roll out the dough into a layer 2-3 mm thick, cut 8 circles out of it. Cut out rings from 4 circles with a notch of a smaller diameter and brush them with an egg. Put the rings on the circles with the greased side down and again grease everything on top with an egg, being careful not to hit the edges of the dough, otherwise the volovany will not rise. Bake the volos in the oven for 15 minutes. Fill the ready-made volovan with crabs, sprinkle with cheese and bake for 4 minutes.

Ingredients:
3-4 large identical potatoes,
400 g of mushrooms,
100 g butter
1 onion,
250 ml cream
100 g of cheese
½ tbsp flour,
salt, pepper - to taste.

Preparation:
Rinse tubers well with a brush and, without peeling, cut in half. Then carefully scrape out the middle with a spoon so that the sides and bottom are at least 5-7 mm thick. Use the removed pulp in other dishes. Fry finely chopped mushrooms in a pan with butter, add finely chopped onions, stir and simmer for 5-7 minutes. Pour in flour, stir, fry for another 1-2 minutes, pour in cream or sour cream. Stirring, simmer for 3-4 minutes, salt and pepper and turn off the heat. On a greased baking sheet, put the potato cocotte makers, salt and pepper and put the mushrooms in them. Put the filled "cocotte makers" in a hot oven for 15 minutes, then sprinkle with grated cheese and put them back in the oven. The cheese should be golden brown. Serve the julienne by turning the cocotte makers upside down to make it easier to peel the potatoes. Similarly, you can make julienne in a bun: just take small round buns instead of potatoes, cut off the lid, remove the pulp and proceed in the same way as with potatoes.

Ingredients:
400 g fresh champignons,
300 g sweet pepper
1 onion,
1 tsp lemon juice
2-3 tbsp butter,
2-4 tbsp grated hard cheese,
salt, herbs.
For the sauce:
2 tbsp flour,
2 tbsp butter,
2 tbsp milk,
150-200 g sour cream,
salt to taste.

Preparation:
First prepare the sauce: dry the flour in a preheated skillet, then add the butter and fry, stirring continuously, until golden brown. Pour in hot milk and bring to a boil, stirring occasionally. Add sour cream, stir, bring to a boil and remove from heat. Salt. Peel the champignons, rinse, put in a saucepan, cover with hot water, add lemon juice and cook for 15-20 minutes. Place on a sieve, then cut into strips. Cut sweet peppers into thin strips, onions into thin rings. Save the onion in butter, combine with mushrooms and fry for 5-10 minutes, add bell pepper and salt, stir and simmer for another minutes 5. Spread the mixture of mushrooms and peppers into cocotte makers, pour over the sauce, sprinkle with cheese and set to bake for 20-30 minutes until obtaining a golden crust.

Julienne is, of course, very tasty, but do not forget that this is a rather high-calorie dish. Therefore, serve julienne with lots of greens or salads.

Larisa Shuftaykina

Quite recently, my friends who recently visited Paris began to argue about the semantics of the word "julienne". I don’t remember how the bickering began, but the truth is born in the dispute, and we managed to find out that the French and Russians understand the meaning of this word differently.

It turns out that foreign chefs call this word both cold soups and light salads, and the very method of cutting vegetables in the form of strips. We mean a hot mushroom dish in a creamy sauce.

Since we started talking about this, I immediately wanted to cook a fragrant julienne.

Julienne recipe menu with mushrooms and chicken:

This amazing yummy can be cooked both in special dishes called cocotte makers, and in heat-resistant pots, on a baking sheet, and even in buns and tartlets.

Mushroom pleasure is equally suitable for everyday cooking, when you want something like that, and for buffets and festive events. The only difference is in the design and method of presentation.

So let's get started?

1. Recipe with classic cream

The classic recipe is based on four main ingredients: mushrooms, cheese, cream and chicken. It is quite simple to prepare and has a bright, rich taste. You can take any mushrooms you like. The chicken can also be substituted at your discretion. But it is better not to change anything in order to enjoy the true taste and exquisitely delicate combination of products.

Ingredients:

• Champignons - 400 gr.
• Boiled chicken fillet - 300 gr.
• Cream - 150 ml.
• Cheese - 150 gr.
• Onions - 2 pcs.
• Butter - 2 tablespoons l.
• Salt, spices - to taste

Preparation:

1. Cut the onions into half rings or thin slices.

2. Saute the onion in butter until translucent.

3. Cut the pre-cooked chicken fillet into strips.

If you prefer cubes, you can grind the meat in your favorite form - this will not spoil the taste in the least.

4. Grind the mushrooms. It can be quarters of small mushrooms, cubes and straws - here you can turn on your imagination.

If you want to feel exactly the mushroom flavoring accent, then it is better to chop up with thin oblong plastics or just chop the caps.

5. We send the sliced \u200b\u200bmushrooms and chicken to the onion and fry until ready.

6. Reduce heat under the skillet, add cream and stir well.

7. Rub the cheese on a grater so that it can melt quickly.

8. We send half of the chopped cheese to the mushroom mass and bring it to a boil with constant stirring.

9. Add to your taste and add your favorite spices. You can limit yourself to ground black pepper.

10. As soon as the sauce begins to thicken, turn off the heat.

11. We spread the resulting consistency in cocotte makers.

12. Sprinkle the remaining cheese on top.

13. We send to the oven for 5 minutes at 180 degrees, so that a ruddy cheese cap is formed.

14. Having decorated our creation (or it is possible not to decorate - in itself it looks very original), serve it hot.

Enjoy your meal!

2. In tartlets with mushrooms and chicken

A very original appetizer will be a mushroom delicacy in buffet tartlets. Both adults and children will love to eat this snack along with the "sand mold".

Ingredients:

• Fresh champignons - 250 gr.
• Sour cream - 200 gr.
• Milk - 200 ml.
• Boiled chicken fillet - 250 gr.
• Butter - 50 gr.
• Cheese - 100 gr.
• Sunflower oil - 2 tbsp. l.
• Tartlet - 10-20 pcs.
• Flour - 1 tbsp. l.
• Pepper, salt to taste.

Preparation:

1. Grind mushrooms with plastics and fry them in sunflower oil with periodic stirring until all excess moisture evaporates.

2. Grind the boiled chicken meat into pieces, which we then divide by hand into smaller pieces. We send chicken chopped to fibers to roasting mushrooms. Add salt, pepper and mix well.

3. We heat the butter until liquid in a saucepan. Then we send flour into it and mix well so that no lumps form.

4. As soon as the mixture boils, stirring continuously, add cold milk. After boiling, turn off the heat and cool slightly.

5. Once the mixture is warm, mix it with sour cream and beat until smooth.

6. Put the resulting meat and mushroom roast in tartlets, leaving them a little incomplete.

7. Pour the sour cream sauce evenly on top so that the filling is well saturated.

8. Pour the finely grated cheese on top of each filled tartlet with a slide.

9. We send our creation to the oven for 10-15 minutes so that the cheese cap melts and turns brown.

You can decorate ready-made snacks with herbs and serve warm on the table.

Enjoy your meal!

3.With béchamel sauce

Whatever dressings are used during the preparation of this wonderful hot vegetable masterpiece, the real French béchamel sauce gives it the most piquant taste, especially if it contains nutmeg.

Ingredients:

• Mushrooms - 250 gr.
• Flour - 2 tbsp. l.
• Cheese - 150 gr.
• Milk - 2 cups.
• Butter - 200 gr.
• Ground nutmeg - 0.5 tsp
• Onions - 2 pcs.
• Salt, spices to taste.

Preparation:

1. Chop the onions and chop the mushrooms.

Champignons are best combined with béchamel sauce.

2. We send 80 gr. butter in a pan so that it melts for further frying the vegetables.

3. Put chopped mushrooms and onions in a frying pan, add salt, lightly pepper and simmer for 10 minutes.

You can add your favorite spices, but it is advisable not to get carried away with them, so as not to interrupt the flavor of the sauce.

4. In a small saucepan, send the remaining butter and let it melt over low heat.

5. After adding flour, mix the resulting mass well until smooth.

Be sure to watch so that no lumps form, otherwise you will not see the real sauce!

6. Without stopping stirring the butter-flour mass, pour in warm milk in a stream.

7. Simmer with constant stirring the base of the filling and, as soon as it begins to thicken, add nutmeg and lightly add salt so that the sauce does not turn out bland and after a minute remove from the stove.

8. Distribute the onion-mushroom mass into heat-resistant molds, which we fill by about half.

If you do not have special dishes, you can use thick-walled clay mugs.

9. Sprinkle with half of the grated cheese and fill with bechamel so that it completely covers the already spread out in circles.

10. Repeat on the second round unfolding the remaining mushrooms with onions

11.In this case, first fill in the sauce, and then sprinkle with the second half of the grated cheese, so that upon completion of cooking we get a beautiful cheese crust.

11. We send the mugs to the oven for baking at 180 degrees for 20-25 minutes.

Can be served with tender slices of fresh bread.

Enjoy your meal!

4. Julienne with porcini mushrooms and chicken

An incredible extravaganza of rich mushroom taste is left behind by porcini mushrooms. Perhaps most of all I like to cook julienne with them. By itself, this variety of noble mushrooms is very nutritious and full of useful proteins for the body, which will more than fill the entire daily diet no worse than a double portion of meat.

Ingredients:

• White mushroom - 0.5 kg.
• Fresh chicken fillet - 300 gr.
• Cream - 200 ml.
• Onions - 2-3 pcs. (depending on size)
• Butter - 200 gr.
• Cheese - 200 gr.
• Flour - 2-3 tbsp.
• Salt and pepper to taste.

Preparation:

1. Dry well peeled and washed porcini mushrooms and cut into cubes.

2. Cut the chicken into cubes.

3. Chop the onion. It is desirable that it also be small bars.

4. Having melted 100 gr. butter, send the meat and onions to be fried until half cooked.

5. We send the cubes of mushrooms to the pan, add, pepper and under the lid, stirring occasionally for 20-30 minutes until cooked.

6. Having melted the remaining butter in a saucepan, combine it with flour and cream, stirring vigorously to make the mass homogeneous. Simmer over medium heat until thickened.

7.Pour the resulting sauce to the main ingredients into the pan and simmer for a couple of minutes under the lid.

8. Rub the cheese on a fine grater.

9. Put the resulting mass into molds and sprinkle with cheese.

10. We send for 15-20 minutes to the oven at a temperature of 180 degrees.

Serve hot ready-made delicious food.

Enjoy your meal!

5. Recipe for julienne in pots

A very interesting serving of this dish is in pots. Firstly, it will cook better in the oven, and, secondly, it will remain a mystery to your guests and household members until they open the lid and pick the first piece with a fork or spoon.

Ingredients:

• Mushrooms - 300 gr.
• Boiled chicken fillet - 1 pc.
• Sour cream - 100 gr.
• Cheese - 150 gr.
• Butter - 2 tablespoons l.
• Dill - 0.5 bunch
• Onions - 1 pc.
• Salt, spices to taste.

Preparation:

1. Cut mushrooms and boiled chicken into small pieces.

2. Cut the onion into cubes and fry it in oil until translucent.

3. We send chopped meat and mushrooms to the onion, stirring occasionally, fry for 4 minutes.

4. Add chopped dill and sour cream. Add salt and simmer for another 5 minutes under the lid.

5. Transfer the resulting mushroom filling into ceramic heat-resistant pots.

The pots can be of any shape, as long as they are closed with a lid.

6. Grate the cheese and sprinkle the contents of the pots with it.

8. We send our miracle tins, closed with lids, into the oven for 15 minutes to bake at 180 degrees.

It can be served both closed and open.

Enjoy your meal!

6.With mushrooms and chicken in a bun

But what if we made the “dish” for baking completely edible? For example, to cut the buns, remove the crumb from them and bake in them a properly calculated thick julienne? Children and those who do not have time for long meals or are on the road will really like this cooking method.

Ingredients:

• Chicken fillet - 350 gr.
• Bun - 6 pcs.
• Mushrooms - 350 gr.
• Sour cream - 200 gr.
• Cheese - 150 gr.
• Garlic - 1 clove.
• Sunflower oil - 2 tbsp l.
• Salt, spices to taste.

Preparation:

Cut fresh chicken into strips or sticks and fry with chopped garlic clove in oil for 7 minutes.

Chop the mushrooms into strips and send them to the pan with the chicken. Stirring occasionally, evaporate the liquid appearing from the mushrooms (about 5-8 minutes).

We grate cheese.

Mix half of the chopped cheese with sour cream.

We send the cheese-sour cream mixture to the chicken with mushrooms, add pepper and mix well, then simmer for 4 minutes until thickened.

Cut off the "lids" from the buns and remove the crumbs.

We fill the bread "dishes" with julienne.

Sprinkle with the second half of the grated cheese.

We send the filled buns to the oven for 15 minutes. 5 minutes before the end of baking, you can also send the remaining "lids" there, so that later they could "cover" the julienne when serving.

If it is being prepared for a road trip or a picnic, the lids can be put in immediately so that the melting cheese will “melt” them when baking.

Enjoy your meal!

7. How to cook julienne at home on a baking sheet

And what if there is no time to fiddle with cocotte makers, pots and buns, and there will be a lot of guests or household members? Can be cooked on a baking sheet!

Ingredients:

• Champignons - 400 gr.
• Cheese - 250 gr.
• Boiled chicken meat - 350 gr.
• Cream - 150 gr.
• Onions - 2 pcs.
• Butter - 3 tbsp l.
• Flour - 1 tbsp. l.
• Salt, pepper - 0.5 tsp each.

Preparation:

1. Chop the onions in a way convenient for you.

2. Finely chopped boiled chicken. The smaller, the tastier!

3. Make mushroom slices.

4. Saute chopped onion in butter until translucent.

5. Send mushrooms to the onion and evaporate the liquid with periodic stirring.

6. Shredded chicken is also sent to the pan, add, pepper and fry together with mushrooms for a couple of minutes.

7. In another dry frying pan, fry the flour until golden brown and dilute with cream with vigorous stirring. Let it boil and remove from the stove.

8. Pour the creamy mass into the chicken-mushroom mixture and mix well, simmer for a couple of minutes over medium heat.

9. Put the resulting consistency from the pan on a baking sheet and sprinkle with grated cheese.

10. We send to the oven preheated to 180 degrees for 15 minutes until the baked cheese crust appears.

Serve both on a baking sheet and dividing into portions, garnishing with herbs.

Enjoy your meal!

8.With potatoes, chicken and mushrooms in pots

Julienne with potatoes turns out to be very satisfying and "right away with a side dish". This option is very popular with men.

Ingredients:

• Fresh chicken fillet - 500 gr.
• Cheese - 250 gr.
• Mushrooms - 500 gr.
• Cream - 300 ml.
• Onions - 2 pcs.
• Sunflower oil - 2 tbsp l.
• Butter - 100 gr.
• Flour - 2 tbsp. l.
• Dill - 0.5. beam
• Salt and pepper to taste.

Preparation:

1. Cut the boiled chicken meat into cubes.

2. Shred the mushrooms into strips. Champignon caps work best.

3. Chop the onion into strips or quarters of rings.

4. We grate the cheese.

5. We send the onion to fry in sunflower oil until translucent color.

To avoid bitterness, it is not advisable to bring the onion to a golden color.

6. Dip chopped mushrooms into the onion and fry until all excess liquid has evaporated for about 5 minutes. We add salt at our discretion.

7. Add chicken meat and stir fry for a couple of minutes.

8. Lightly fry the flour in the same pan for a couple of minutes.

9. We send butter to flour and, as it melts, mix well until smooth.

10. Add cream, add salt, pepper, mix thoroughly and simmer until thickened under a lid for about 5 minutes over medium heat.

11. Cut the potatoes into cubes and distribute them into the pots.

12. Sprinkle potatoes with chopped dill.

13. Spread the chicken-mushroom mass on top.

14. Fill with thickened sauce. You can even stir lightly right in the pots to distribute the sauce in the voids between the ingredients.

15. Sprinkle with grated cheese to make a nice layer of cheesecap.

16. We send the pots closed with lids into an oven preheated to 180 degrees for 20-30 minutes so that the potatoes have time to stew well.

Serve this potato and mushroom delight hot.

Enjoy your meal!

9. Video - How to cook julienne with mushrooms and chicken at home

You can make a wonderful julienne at home quite quickly and easily. This is clearly demonstrated in the following video.

Julien has become an integral part of our kitchen. Usually it is cooked in the oven, but not all stoves include an oven. For this, recipes for julienne in a frying pan were invented - fairly simple and quick dishes.

Classic recipe

The process of cooking classic julienne with mushrooms in a pan:

1. Free the mushrooms from litter, rinse. Large mushrooms need to be cut into smaller pieces. Instead of honey agarics, you can take mushrooms, but they will need twice as much;
2. Transfer the mushrooms to a dry frying pan and fry them until the moisture evaporates;
3. After that, you can pour oil into the pan and add chopped onions;
4. Add salt, fry for a few minutes, stirring occasionally;
5. When the onion has acquired a golden color, you need to add flour to the pan, scattering and stirring it evenly;
6. Constantly stirring the ingredients, they need to be fried for a minute, then pour cream into the pan, add sour cream, stir;
7. Grate the cheese on top, evenly distributing it over all products;
8. Cover and bake the dish over low heat for about twenty minutes. A crust should appear on the cheese. No need to stir.

Julienne with chicken and mushrooms in a pan

• 2 medium chicken fillets;
• 40 g flour;
• 2 onions;
• 240 ml cream 20%;
• 40 g butter;
• 160 g of cheese;
• 420 g of champignons;
• 60 ml of vegetable oil.

Time - 45 minutes.

Caloric content - 159 kcal / 100 g.

Algorithm of actions:

Julienne with mushrooms and chicken in sour cream in a pan in the oven

• 2 chicken fillets;
• 260 ml of milk;
• 260 ml sour cream;
• 340 g of champignons;
• 10 g flour;
• 20 g of hard cheese;
• 70 g butter.

Time - 1 hour.

Caloric content - 118 kcal / 100 g.

How to cook:

1. First you need to fry the flour a little, and then add oil to it, so far only half of the total mass is needed. You need to stir constantly;
2. Pour in milk and wait until it boils. Once this has happened, add sour cream;
3. Mix everything, set aside. This will be the sauce;
4. Rinse the mushrooms, remove the litter. Then cut them into pieces, ideally in thin plates;
5. Rinse the chicken, remove the film, cut the meat into equal pieces, not too small;
6. In the second half of the oil, fry the chicken in another pan, and when the crust appears, add the mushrooms. Fry both products until the chicken is completely cooked;
7. After that, pour the chicken and mushrooms with sour cream sauce, and grate the cheese on top;
8. For a delicious crust to appear, you need to transfer the pan to the oven. Sufficient temperature - 180 Celsius, hold for half an hour.

Julienne with mushrooms and smoked chicken breast in a pan

• 220 ml chicken broth;
• 60 g flour;
• 380 g smoked chicken breast;
• 1 large onion;
• 240 g of Dutch cheese;
• 320 g of champignons;
• 220 ml of fat milk.

Time - 1 hour 10 minutes.

Caloric content - 117 kcal / 100 g.

Cooking method:

1. The onion should be chopped with fine feathers;
2. Rinse the champignons, remove the skin from the caps, cut them into slices, as thin as possible;
3. Heat a small amount of vegetable oil in a deep frying pan;
4. Put mushrooms in it and fry them. All the liquid should leave the mushrooms;
5. Then add the onion to the mushrooms and fry it until it becomes transparent;
6. Tear the breast with your hands into arbitrary pieces. Too long fibers should be cut;
7. Transfer them to a pan, fry all the ingredients for several minutes;
8. Add seasonings and flour, actively stir everything, pour chicken broth;
9. Next, pour in milk, stir again and simmer the dish for about ten minutes;
10. Grate the cheese and sprinkle all the products with it on top;
11. Cover, cook for another twenty minutes over low heat, until an appetizing crust appears.

so that it remains the same juicy and tasty.

Lazy minced chicken brizolki. Take note of our selection of recipes.

Learn how to properly cook bottle chicken. This one is striking in its simplicity, but at the same time, the meat turns out to be incredibly tender.

Julienne with squid and mushrooms in a pan in the oven

• 470 g frozen squid;
• 180 ml sour cream;
• 1 onion;
• 130 g of hard cheese;
• 180 g fresh champignons;
• 40 ml of oil.

Time - 30 minutes.

Caloric content - 140 kcal / 100 g.

Cooking process:

1. Frozen squid should be placed in a bowl and filled with cool water to defrost faster;
2. Then they need to be washed, dried, cut into rings or half rings. The thickness should not exceed 0.5 cm. Transfer to a bowl;
3. The peeled onion should be finely chopped;
4. Rinse the mushrooms, cut off their legs, cut into slices;
5. Cut off the paraffin crust of the cheese, coarsely grate the rest;
6. Pour a small amount of oil into the pan, heat it, put the onion there and sauté it for a maximum of four minutes;
7. Then add mushrooms and season them, fry for ten minutes, stirring occasionally;
8. Remove the pan with mushrooms from the stove. Turn on the oven with a temperature up to 180 Celsius;
9. Take another frying pan and put it on fire;
10. You need to put the squid into it, without adding oil, and fry them so that the liquid evaporates. Then add the rest of the oil and fry the seafood for just a couple of seconds, so that they grab;
11. After that, you need to transfer the mushroom mass to the squid, pour in sour cream, season. Mix everything and sprinkle with cheese on top;
12. Transfer the pan from the stove to the oven, where the dish must be kept for at least five minutes, the cheese should have a crust. Arrange on plates when it cools down a little.

To increase the nutritional value of the dish and for an interesting taste, mayonnaise can be used instead of sour cream. The fatter it is, the tastier it turns out. However, then julienne must be eaten during the day, otherwise in the evening it will greatly burden the stomach.

Salt can be substituted with soy sauce. It goes well with both chicken and seafood. In general, not only regular salt or pepper can be added to julienne. Any greenery is well felt in it. Depending on the product used, you can use chicken seasoning, mushroom seasoning, seafood seasoning, etc.

Delicate, fragrant, hearty julienne cooked in a pan is a wonderful alternative to baking in tins. This dish looks no worse, and the taste is not inferior even to the original French recipe.

How to cook delicious mushroom julienne - secrets, tips and recipes for cooking with photos and videos.

Those who have tasted real mushroom julienne at least once will never forget its unique taste and aroma.

There are a huge number of cooking options for these delicacies.

In this article, we will consider the most delicious recipes for making julienne and share them with you: mushroom julienne with champignons and wild mushrooms, with chicken, cream, cheese.

We will teach you how to cook it in tartlets, buns, mushroom caps and pots.

mushroom julienne - the best recipes

In this article, you will learn:

Julien (fr. julienne) - a special way of cutting young vegetables into thin strips, which came from French cuisine, usually in the summer season for soups and salads. In modern Russian cuisine, julienne is usually called a dish made from mushrooms baked in cream (or béchamel) under a cheese crust (usually in a cocotte maker); julienne is also made from chicken meat and seafood.

1. Usually julienne is cooked in cocotte bowls (small portioned bowls with a handle), but pots, glass molds, and even just a frying pan can also work.
2. For the preparation of juliennes, soft and tender products are usually used: mushrooms, chicken fillet, ham, tongue, fish.
3. You can also add soft vegetables to julienne: tomatoes, or eggplants.
4. To form a golden brown crust, sprinkle julienne with grated cheese, or mix it with ground breadcrumbs.
5. Usually julienne is spoken in the oven, and so that it does not burn, the cocotte makers are placed on a baking sheet with water, standing 0.5 cm.

Classic Mushroom Julienne with sour cream - recipe with photo

Ingredients:

• Mushrooms (chanterelles, champignons, porcini, forest) - 100, 0
• sour cream - 4 tablespoons,
• onions -1 small onion,
• hard cheese - 150, 0.

Preparation:

1. Rinse the mushrooms and cut into strips.
2. Cut onions in the same way.
3. Heat vegetable oil in a frying pan, put mushrooms and onions and fry them until transparent.
4. Then mix them with sour cream, put in cocotte makers, sprinkle with grated cheese.
5. Bake in the oven for about 5 minutes.

Mushroom julienne with chicken and cream

Ingredients:

• Chicken fillet -300.0
• Fried mushrooms - 100.0
• Butter - 80.0
• Sour cream -1 cup
• Mayonnaise - 1 glass
• Grated cheese - 40.0

Preparation:

1. Lightly fry the chicken fillet and chop into strips.
2. Boiled mushrooms, fry and also chop into strips.
3. Mix mushrooms and chicken, pour over sour cream and mayonnaise.
4. Heat the mixture over a fire for 4 minutes.
5. Grease the cocotte with butter and fill with the prepared mixture.
6. Pour grated cheese on top.
7. Put the cocottes in the oven until golden brown.

Mushroom julienne in a bun

Ingredients:

• boiled tongue (ham, chicken fillet) - 300, 0
• champignons - 200.0
• onion - 1 medium piece
• cheese - 80.0
• 0.5 cups cream
• flour - 2 tablespoons
• small rye buns

Preparation:

1. Cut the mushrooms into slices, the onion into thin half rings and fry in vegetable oil, season with salt and pepper.
2. Cut the tongue into small strips.
3. Dry flour in a preheated frying pan until beige, pour in such a trickle of cream and mix well to make a sauce.
4. Grate the cheese on a fine grater.
5. Cut off the bottom of the rolls with a thin knife and pull out the crumb.
6. Mix the tongue and mushrooms with the onions, adding some of the bread crumb.
7. Fill the bun with the prepared mixture and pour over the creamy sauce.
8. Sprinkle with cheese on top.
9. Put the buns in a preheated oven for 5 - 7 minutes until golden brown.

In the same way, you can bake julienne in ready-made tartlets or raw mushroom caps.

Julienne in a frying pan

If you don't have cocotte makers or pots, and you don't know what else to bake julienne in, cook it in a regular frying pan.

Julienne is a French dish usually prepared for the holidays. The recipes use sour cream sauce, so it is high in calories. French chefs call vegetable slices for soup and salad as julienne. It is customary to cook in small pans, frying bowls or cocotte bowls - metal forms.

Fresh, frozen, canned or dried mushrooms are used. It is enough to throw the canned into a colander and wait until the liquid drains. Frozen - defrost, rinse, squeeze. Cooking from dried foods is reduced to soaking and wringing. Mushrooms are cut into thin slices, so the dish has an aesthetic appearance and harmonious taste.

Brave chefs experiment with ingredients. So meat appeared in julienne. The best option is chicken. The meat is cut into strips and added along with the onion rings. All recipes use sour cream or bechamel sauce.

Classic recipe

Cut the ingredients into thin strips. Of the mushrooms, white, champignons, chanterelles are better suited.

Ingredients:

• Champignons - 500 g.
• Onions - 2 heads.
• Sour cream - 200 ml.
• Hard cheese - 300 g.
• Salt, vegetable oil, pepper.

How to cook:

1. Put finely chopped onion together with chopped champignons in a preheated pan and fry until tender. Transfer the contents to the cocotte maker, which is 60% full.
2. Take care of the fill. Bechamel sauce or sour cream sauce will do. I will consider both options, and you choose which you like.
3. First option. Mix sour cream with mayonnaise. If not, replace with a flour and egg mixture.
4. Second option. For the Bechamel sauce, fry the flour in a dry skillet until brown. Then mix with fresh milk and butter.
5. Send the prepared sauce to the mushrooms and set to stew. At the end of the julienne, sprinkle with a mixture of cheese and breadcrumbs, hold in the oven for 5 minutes until golden brown.

Video recipe

Delicious julienne with mushrooms and chicken

The culinary masterpiece is popular not only among the French. Visit any restaurant where you will be happy to be offered delicious, aromatic and original julienne.

The recipes are characterized by the same technology and the same set of basic ingredients. Characteristics are easy to manipulate through trial and experiment. The result will be fantastic, and only the Bigus can compete with this masterpiece.

It is customary to cook julienne with mushrooms and chicken in cocotte makers. If such dishes are not available, they are replaced with a frying pan.

Ingredients:

• Chicken fillet - 200 g.
• Champignons - 100 g.
• Hard cheese - 50 g.
• Sour cream - 200 ml.
• Flour is a tablespoon.
• Green onions, peppers, oil, salt.

Preparation:

1. Cut the washed mushrooms in any shape. Cut the fillet into small pieces. Then send the ingredients to the pan.
2. I recommend frying mushrooms and meat over high heat. Stir the contents constantly during cooking, otherwise it will burn. Wait for the mushrooms and meat to cook.
3. Send sour cream with flour to a frying pan, add salt, pepper, mix. Add chopped green onions after five minutes.
4. It remains to fill the molds with the resulting mass, and sprinkle with grated cheese on top. Next, send the julienne to the oven for ten minutes. Temperature does not matter. The main thing is for the cheese to melt.
5. Serve the finished dish hot. If the meal starts later, melt the frozen cheese using the oven or microwave.

If there is no chicken fillet, replace with duck or turkey. In any case, it will be delicious. If your kitchen arsenal does not have portioned molds, use a regular baking sheet and portion them before serving.

The original version with potatoes

It's hard to say who came up with the idea to add potatoes to julienne, but this culinary step turned out to be successful. Thanks to this simple ingredient, the delicacy turned out to be more tasty and satisfying. Sit back and read on how to recreate a masterpiece at home. It's as easy as cooking salmon.

Ingredients:

• Potatoes - 10 pcs.
• Mushrooms - 500 g.
• Hard - 200 g.
• Processed cheese - 1 pack.
• Onions - 3 heads.
• Garlic - 3 wedges.
• Eggs - 2 pieces .
• Flour, salt, spices, butter, vegetable oil.

Preparation:

1. Fry or boil mushrooms. If you don't know how to do this, read the article on what to do with mushrooms. Boil the potatoes, peel, cut into cubes.
2. Fry the peeled and chopped onions in oil until transparent. Then combine with mushrooms.
3. Place a second pan on the stove. Without adding oil, fry the flour for a few minutes. The main thing is that it becomes golden.
4. Add a spoonful of butter to the flour and, stirring quickly, fry until absorbed. Continuing to stir, pour in a little boiling water, bring to a boil. The result is a thick mass.
5. After boiling the sauce, put the processed cheese, mix everything. It remains to add salt along with spices. After boiling, turn off the fire. When the sauce has cooled, add the eggs, stir everything.
6. Place the potatoes on the bottom of the baking dish. Top with a layer of fried mushrooms and minced garlic, then top with the sauce. Sprinkle with grated cheese, send the form to the oven.
7. Bake at 180 degrees for half an hour. After the formation of a fragrant crust, remove the julienne from the oven, lay out, serve to the table.

Even gourmets like such a treat. The secret of popularity lies in the taste, speed of preparation and cheapness. One drawback is calorie content, which can be detrimental to the figure.

How to cook in pots

Initially, French treats are prepared in cocotte makers, but compact clay pots in which we cook potatoes or buckwheat are also fine. When serving, cocotte makers on flat plates, and pots on wooden supports.

Ingredients:

• Mushrooms - 500 g.
• Sour cream - 200 ml.
• Hard cheese - 300 g.
• Onions - 2 heads.
• Sunflower oil, salt, pepper.

Preparation:

1. Fry the onion cut into half rings in oil until golden brown. Then send the mushrooms cut into slices into the pan. When they are cooked, cover with sour cream.
2. If a lot of liquid forms, add a spoonful of flour, stir and simmer for two to three minutes. Season with salt and pepper.
3. Fill the pots with the resulting base, and put grated cheese on top. It remains to send to the oven for 5-10 minutes at 180 degrees.

Sprinkle with chopped herbs or Provencal herbs before serving. Use croutons as a side dish.

Julien's story

Despite the beautiful French name, the masterpiece has Russian roots. The French call julienne a way of cutting vegetables and foods. The question arises: why did the Russian dish receive a foreign name?

In the past, chefs often used the julienne method to cut mushrooms. Later, they noticed that visitors were more willing to order “julienne mushrooms” rather than “mushrooms in sour cream”. As a result, a word from France remained in the title.