Julienne from dried porcini mushrooms and chicken. Julienne with mushrooms and chicken is a delicious and satisfying snack for the whole family: how to cook julienne at home, simple recipes with step by step photos

Julienne from dried porcini mushrooms and chicken. Julienne with mushrooms and chicken is a delicious and satisfying snack for the whole family: how to cook julienne at home, simple recipes with step by step photos

12.04.2019 Soups

Step by step cooking:

Rinse the mushrooms with chicken fillet under running water and pat dry with a paper towel. Cut into strips as thin as possible.
Put 3 tablespoons in the pan. butter and melt.
Send the mushrooms and chicken to the pan, salt and pepper. Bring them almost to readiness.
Peel and chop the onion into strips.
In another skillet, melt another 2 tablespoons. butter and sauté the onion in it until transparent.
Pour flour into the third pan, stir and fry until golden brown. Then pour the cream in a thin stream, stirring continuously, so that no lumps form in the mixture. Boil and boil for 30 seconds.
Grate the cheese on coarse grater.
Put the mushrooms and chicken into the cocotte makers, add the onion, cover with the sauce and sprinkle with cheese.
Send the julienne to the oven and bake at 180 ° C until the cheese is melted.
Sprinkle with chopped herbs before serving.

Julienne with chicken and mushrooms - recipe in the oven

Julienne in the oven - basic, simplest and quick recipe... It is especially good to cook it during the cold season, when the family is looking forward to a hot dinner. appetizing dishthat is impossible to resist.

Ingredients:

Chicken fillet - 500 g
Champignons - 700 g
Hard cheese - 250 g
Onions - 1 pc.
Flour - 3 tablespoons
Sour cream - 300 g
Salt to taste

Step by step cooking:

Wash the chicken fillet and boil in salted water. Cool the finished meat and cut into strips.
Wash the champignons, chop finely and salt.
Peel the onion and cut into small cubes.
Place the pan on the stove, add vegetable oil and heat. Saute the onion until transparent.
Add mushrooms to the pan and fry until tender.
Then add the chicken to the food and stir.
By this time, cook the sauce in parallel.
To do this, fry the flour in a separate frying pan for 2-3 minutes over medium heat. Stir occasionally. Pour sour cream, stir and boil. Season with salt and pepper.
Pour the sauce over the chicken with mushrooms and stir. Place food in an ovenproof dish.
Grate the cheese and make the top layer of it.
Send the food to the preheated oven up to 180 ° С.
When the cheese is completely melted, remove the julienne from the brazier.

Delicious and satisfying, aromatic and quick-to-prepare dish - julienne with mushrooms and chicken. Detailed step by step recipe cooking this dish.

Ingredients:

Chicken fillet - 400 g
Champignons - 400 g
Sour cream - 300 g
Hard cheese - 200 g
Onion - 2 pcs.
Wheat flour - 2 tablespoons
Salt to taste
Ground black pepper - a pinch

Step by step cooking:

Wash the chicken fillet, put it in a cooking pot and boil until tender for 25-30 minutes. Remove the cooked meat from the pan and leave to cool. Then cut into small cubes.
Wash the mushrooms and cut into cubes.
Peel and chop the onion into strips. Pour into the pan sunflower oil and sauté until light transparency.
Add mushrooms to the onion, turn a high heat and cook until all moisture has evaporated. Fry food until golden brown.
Add the meat to the mushrooms in the pan and stir. Season food to taste with salt and ground pepper.
Grate the cheese.
In a separate, clean and dry skillet, fry the flour until golden brown. Stir to prevent it from burning.
Pour sour cream to the flour and put - parts grated cheese.
Heat seven, stirring continuously until the cheese melts.
Put prepared mushrooms with chicken in cocotte makers and pour over the sauce. Sprinkle with the remaining cheese on top.
Put the filled molds on a baking sheet and send them to a heated oven up to 160 ° С for 15-20 minutes. Readiness is determined by the color of the cheese top, it should acquire a golden color. Then remove the julienne from the oven and serve.

Julienne in tartlets is much more convenient to use than in tins. At the same time, you should not worry about the dishes. In addition, you can cook tartlets at home yourself, using the dough (puff, shortcrust, etc.) that you like the most.

Ingredients:

Chicken fillet - 2 pcs.
Champignons - 300 g
Onions - 200 g
Hard cheese - 100 g
Cream - 300 ml
Flour - 2 tablespoons
Tartlets - 15 pcs. (packing)
Salt to taste
Ground black pepper - to taste

Step by step cooking:

Boil the chicken fillet in salted water until tender. Usually, after boiling, it is cooked for about half an hour. Finished fillet cool and chop finely.
Finely chop the peeled onion.
Wash the champignons and cut into strips.
In a skillet in vegetable oil, sauté the onion until transparent.
Add mushrooms to the onion and fry until the liquid boils down. This will happen in about 10 minutes.
Add fillets to the food. Season with salt, ground pepper and any spices.
Fry the flour in a clean, dry skillet. When it acquires a golden color, pour in the cream, season with salt and pepper and boil.
Put the fried mushrooms and chicken in the sauce and stir. Remove skillet from heat.
Put the whole mass in tartlets and sprinkle with grated cheese on a medium grater.
Heat the oven to 180 ° C and bake the julienne until golden brown for no more than 15 minutes.

If there are no classic cocotte makers, and you don't want to spend money on tartlets, and you need to cook julienne, then you can use ceramic pots. Almost every housewife has such dishes.

Ingredients:

Chicken fillet - 500 g
Champignons - 300 g
Onions - 200 g
Hard cheese - 200 g
Sour cream - 300 ml
Wheat flour - 2 tablespoons
Vegetable oil - for frying
Salt to taste
Ground pepper - a pinch

Step by step cooking:

Boil the washed chicken fillet in a saucepan until tender. Then cool and cut into cubes.
Chop the peeled onion in half rings.
Wash the mushrooms and cut into cubes.
Saute the onions in a skillet in vegetable oil.
Add mushrooms to it and fry until the liquid has completely evaporated.
Put fillets in a frying pan, salt, pepper and stir. Remove skillet from heat.
In a dry skillet, fry the flour until golden brown. Pour sour cream over it and season with spices and salt.
Put the fried mushrooms in a pan with the sauce and stir.
Grate the cheese.
Put the chicken-mushroom mass in pots and sprinkle with cheese. Do not cover the julienne with a lid.
Put the pots in the oven, turn on 180 ° C and cook the dish for half an hour. I draw your attention to the fact that ceramic pots are sent to the cold oven in order to avoid cracking.

Julienne with mushrooms, chicken and cheese

The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral part. Without him french dish will not be real.

Ingredients:

Chicken legs - 2 pcs.
Oyster mushrooms - 200 g
Onions - 4 pcs.
Sour cream - 150 g
Hard cheese - 150 g
Butter - 80 g
Vegetable oil - for frying
Freshly ground pepper - a pinch
Salt to taste

Step by step cooking:

Wash the legs, put them in a saucepan and bring to a boil. Remove foam with a slotted spoon and reduce heat. Add the peeled onion and simmer for 45 minutes. Optionally, you can put in the broth bay leaf... Season with salt 10 minutes before cooking.
Remove the finished legs from the pan and cool. Remove the skin, it won't come in handy. Separate the meat from the bones and chop it finely.
Peel the onion, wash and chop a quarter into rings. In a skillet in vegetable oil, sauté it until transparent and soft.
Wash the oyster mushrooms and boil for 10 minutes. Throw them on a sieve so that the glass is water and cut into medium pieces.
Add prepared mushrooms and chicken to the onion.
Sprinkle food with flour and stir.
Pour in the sour cream, stir again and turn on medium heat.
Bring the mass to a boil and simmer for 1-2 minutes, stirring occasionally.
Season with salt and pepper to taste. Divide food into cocotte makers and sprinkle with grated cheese.
Heat the oven to 180 ° C and send the julienne to bake for 5-10 minutes.

Video recipes:

Julienne is delicious and simple snack, which can become both a festive dish and for every day. Traditionally, it is served in small tins - cocotte dishes. But for original filing can be used soft bun or a tartlet. How to cook such a dish, read the article.

How to cook julienne with chicken and mushrooms - features and secrets

It is very simple to prepare an appetizer at home, but to make the taste of the dish unforgettable, you need to use the following tips:

Use only boiled chicken meat without skin. Breast is usually chosen, but any part of the bird can be taken.
According to the classic recipe, champignons are added to julienne, which are pre-fried. But you can take others instead, but only with delicate pulp and weak aroma.
The sauce for the dish must be creamy or, in extreme cases, sour cream. Do not add mayonnaise, it will only spoil the taste.

How to cook julienne with mushrooms and chicken in portions

The dish is baked by traditional recipe very simple, the main thing is to strictly adhere to the recipe. Here are the products you will need:

chicken meat - 200 gr.;
mushrooms - 150 gr.;
dry onions - 3 heads;
gouda cheese or any other - 75 gr.;
butter - 70 gr.;
milk - 100 ml.;
oil for frying;
dry wine (white) - 60 gr.;
sifted flour - 15 gr.;
spices ( nutmeg, bay leaf, cloves, peppercorns) and salt.

Recipe:

First, the onion dressing is prepared. To do this, you need 2 onions. Peel them and cut into quarters from the ring. Fry in vegetable oil until transparent color... Five minutes before the onions are ready, pour in the wine, stir and let the alcohol evaporate. Transfer the fried onions to paper towel... This will absorb the excess oil into the paper.

Rinse the mushrooms well, peel if necessary. Cut them into thin strips. Chop the remaining onion and combine with the mushrooms. Transfer the mixture to a preheated skillet.

Fry the mushrooms and onions over low heat for about 10 minutes.

Before boiling the chicken, remove the film and fat from the meat. Put in cold water, add cloves and bay leaves, salt. Boil the breast until tender, then place on a plate to cool.

Now you need to cook the Bechamel sauce. In a skillet, first melt the butter.

Then add flour, mix the mixture well and fry it for 3 minutes over low heat.

Pour in warm milk in the pan. When cooking, the sauce must be stirred all the time.

When the mass becomes white and thicken, add nutmeg, salt. Boil the sauce for another five minutes and remove from the heat.

In a separate bowl, combine chopped chicken, sautéed onions, mushrooms and sauce.

Prepare cocotte makers for cooking. Divide the mushroom mixture in small portions into the pots.

Top with chopped hard cheese.

Preheat oven to 220 degrees. Bake the julienne for 10 minutes.

The finished dish is served in tins, which must be placed on a plate.

How to cook julienne with mushrooms and chicken in a bun

Surprise your guests with original dishes for serving dishes - a bun. For this type of julienne, prepare the following ingredients:

small buns - according to the number of guests;
mushrooms (champignons) - 250 gr.;
chicken meat - 250 gr.;
dry onions - 2 heads;
medium fat sour cream - 50 ml.;
hard cheese - 150 gr.;
oil for frying;
spices, herbs and salt.

Progress:

The products must be prepared: boil the chicken meat with spices, peel the onions, and rinse the mushrooms in running water. Then chop the mushrooms.

Cut the onion into a cube.

Pour vegetable oil into a well-heated frying pan, fry the mushrooms and onions. When doing this, make sure that the onion does not turn brown, otherwise the julienne will acquire a bitter taste.

Boiled chicken meat must be finely chopped. If you leave large pieces meat, then the julienne will not acquire a uniform consistency.

Add chopped chicken to mushrooms and onions, add sour cream, salt and spices. Stir well and continue simmering for 5 minutes.

Prepare buns. Cut off the top of it, remove the crumb from the middle.

Fill the buns tightly with the sour cream mixture.

To make the dish taste more aromatic, you need to follow these tips:

If you fry the onions for julienne only until transparent view, then the taste of the dish will turn out to be more delicate and there will be no bitterness.
Instead of champignons, you can add chanterelles, oyster mushrooms or porcini mushrooms. But before frying them, prepare according to the type of mushrooms (pre-boil or soak in salted water).
Serve julienne to the table in portions and warm.
Any dish for baking can be absolutely any and even edible (tartlets, bread, vegetables), but only of a small size.

In the French sense, julienne is a way of cutting and preparing dishes from fresh vegetablesripening in July. Hence the name is consonant with July in French. The French most often prepared soups and stews like this, but here julienne is a hot baked under cheese crust and in the sauce a dish of mushrooms, chicken, meat, vegetables and other ingredients to choose from. 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 observe 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 as with the most simple ingredients, both mushrooms and chicken, and exotic with shrimps and vegetables. But the worse home kitchen, we can also cook julienne with our favorite products and surprise guests.

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

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

Mushrooms in classic julienne usually use champignons. These mushrooms are grown in artificial conditions, therefore, in both winter and summer, they can be found in 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 blend 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 makers 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. The classic julienne with 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. Cheese fits almost any hard grade with a good creamy taste.

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, you need to melt not too much hot frying pan a piece of butter 50 grams, 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. At the same time, the fire should be light 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. Then cook it over low heat until it becomes thick until 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 it more tasty and cheesy mushroom filling... Toss the mushroom pieces 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.

Resist it fragrant dish almost impossible. 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 is in the yard and whether there is fresh chanterelles or white, 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 be great to 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 cook 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 do different recipesby 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. The cream will not turn out much fatter than with the Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we just have it ready milk product 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, you will have to do this 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 it into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of it, especially in this tender dishlike julienne with chicken and mushrooms.

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

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

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

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

5. A couple of minutes after frying flour with mushrooms, pour 100-150 ml of cream into a frying pan. It's good if it's special heavy cream for sauces, now they 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 cooked 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 simmering the mushrooms. For this, the chicken is cut into small pieces and fried in vegetable oil until tender. As soon as the chicken loses pink color and it becomes gray, which means 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, you can use it too. The fact is that the julienne is ready by itself, 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 appearance cheese crust. When it is browned, you can remove it from the oven and serve it almost immediately. You know that hot fresh 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 telling about one more popular form - julienne with sour cream. Since mushrooms with sour cream are a win-win, then mushrooms in sour cream, baked under a cheese crust, is generally the winner of culinary sympathies. And garlic will become a fragrant accent in this version of julienne with mushrooms.

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

For cooking you will need:

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

Preparation:

1. Since we are cooking mushroom julienne with sour cream, then cook and start with mushrooms. If you have forest mushrooms, then before frying them, boil them. If you took fresh champignons, then wash them and cut them into plates 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 a little 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 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. Delicious hot snack ready!

Julienne in potatoes - original video recipe for cooking

I can't help but tell you that apart from all of us known way 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. It is perfectly suitable for thosewho doesn't have suitable dishes or I really wanted 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 creamy sauce or sour cream is 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 about festive dish... I tried to cook different variants julienne, but this way of serving it seems to me the most suitable for the holidays and meetings of guests at home. Tartlets are small edible cups made from sand or waffle doughthat 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 portions can be done a large number of, 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 under a golden cheese crust on big platter in the middle festive 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 more tartlets of shortcrust pastry, they hold 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, shorten 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 thickens. 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 final tip for making julienne tartlets is to cook them right before serving. In the heat of the heat, they are 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, such as vegetable or shrimp. Perhaps I will devote a separate article to them. But I cannot fail to note that the classic recipe for making julienne with mushrooms will forever remain my favorite and most delicious for me. And I wish you to find yours. Enjoy your experiments and delicious meals!

What to cook quickly and tasty for dinner

You don't need mysterious ingredients and tricks to make the classic mushroom and chicken julienne. One hour, conventional products, a couple of pans - everything is ready

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 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 in ordinary Russian cuisine.

FROM french julienne translated as "July". This culinary term was first heard from the chef François Massialo. He used it as a designation for 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 cooked.

Julienne can be cooked in one form - immediately for the whole company, and then put on deep portioned plates and immediately serve without delay. But cooking it for the future is not worth it - you cannot call julienne a "second day dish". Let's figure out how to properly cook julienne with mushrooms and chicken!

What you need for Julien

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

Ingredients

If you do not have portioned baking tins, then use a sandwich tartlets... 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.

Stage 1: preparing the filling

The dish cooks very quickly, so cook everything right away necessary ingredients and kitchen utensils.
Cut the chicken fillet into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
Chop the mushrooms immediately small cubes.
Chop the onion very finely and finely.
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.
Now fry the onion until golden brown, put it in a separate bowl.
Reheat the pan, add some oil and fry the mushrooms at maximum temperature. Send them to a bowl of onions.
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 get golden brown.

Stage 2: preparing the famous Bechamel

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

Stage 3: final

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.
Turn on the oven 180 degrees for preheating.
Grate the cheese on a coarse grater.
Arrange the filling with sauce over the cocotte makers or send in one large form... Sprinkle with cheese on top.
Send to preheated oven for 15 minutes.
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 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 you to put on extra pounds!

In contact with

A dish with a beautiful and delicate name, chicken julienne with mushrooms, has come to Russian cuisine for a long time. It has french origin, however, in his homeland he is called in a completely different way, namely, "cocotte" (in French "rooster"). This dish is prepared from mushrooms and seafood or from mushrooms with chicken meat... For refueling use french sauce béchamel, in which the ingredients are baked under a cheese crust. In Russia, julienne is prepared with the most different productseg potatoes, pumpkin or rice, fish, pork, beef or rabbit, liver or ham.

But whatever ingredients our domestic julienne includes, each option is delicious in its own way, for example, this magnificent chicken julienne with mushrooms. A recipe with a photo is waiting for your attention.

In French cuisine, julienne means a way of thinly slicing summer young vegetables for sauces and soups. Culinary term “Julienne” (translated as “july”) was introduced by the chef François Massialo. The French call it julienne vegetable salads and soups with vegetables, cut in a special way.

Why the French dish cocotte has turned into julienne is still not clear. Perhaps because the products for him are also cut into thin strips.

Julien is cooked in special portioned molds - cocotte dishes made of metal or ceramics. However, if such dishes are not available, you can use ordinary pots or even sand tartlets, in which julienne will look very aesthetically pleasing, spectacular and appetizing.

It should be noted that julienne is a rather high-calorie and satisfying dish, therefore large portions it is not recommended to cook, because mastering them will be extremely problematic. Another important condition: julienne is eaten only hot, so it is baked just before serving.

For big company For guests, julienne can be prepared in one large dish, quickly put in hot portions in deep portioned plates and immediately served. But the next day, you should not leave the julienne, otherwise it will lose its unsurpassed taste.

Mushroom and chicken julienne: recipe

The quality of a dish is largely determined by the sauce used to dress it. In Russian cuisine, julienne is often seasoned with cream, fat sour cream or even mayonnaise, but the classic julienne recipe provides for the presence of a special béchamel sauce, which is extraordinary delicate taste and excellent aroma... Its preparation does not require any special products and significant financial costs, but it will become a guarantee that the chicken julienne with mushrooms will be 100% successful.

Ingredients:

chicken fillet (without skin) - 300 g;
champignons or porcini mushrooms - 300 g;
onion - 1 pc .;
flour - 1 table. the spoon;
butter - 20 g;
liquid cream (20%) - 200 ml;
hard cheese - 100 g;
nutmeg - 0.5 teaspoon spoons;
black pepper;
salt;
vegetable oil - 100 g;
greens for decoration.

Julien prepares quickly enough, the main thing is to prepare everything at once necessary products and dishes.

Preparation of the filling:

Cut the chicken fillet into large thin slices. In general, small pieces of fillet are put in julienne, but it is not recommended to chop it finely before frying so that the juice does not evaporate from the meat.

Wash the mushrooms, dry and cut into thin strips.

Cut the onion into thin half rings.

Pour some of the food into a well-heated frying pan vegetable oil and fry in it until golden crust strata chicken fillet... Roast the meat over medium heat for about 2 minutes on each side. In the process of cooking, it must be salted.

Put the fillet on a plate, and pour the onion into the pan and, stirring regularly, fry it over low heat until golden-transparent.

Select the ready-made onion in a deep plate, add oil to the frying pan and fry the mushrooms over maximum heat. To prevent the mushroom pieces from letting in the juice and quickly acquire a golden brown crust, they need to be fried in small portions in a well-heated frying pan.

Put the mushrooms from the pan into a plate with fried onions.

Cut the chicken fillet into thin strips and add to the mushrooms and onions.

Making béchamel sauce:

A clean and dry saucepan is heated slightly over a fire. Then flour is poured into it and fried without oil until a soft cream color, stirring constantly (the flour should not be overcooked, otherwise the julienne will taste bitter).

Add butter to the prepared flour, quickly and thoroughly stirring the ingredients to get a homogeneous mass without lumps.

Continuing to stir the butter-flour mixture, cream is poured into it, salt, pepper and nutmeg are added. The sauce is cooked over low heat until thickened.

Final stage:

IN hot sauce add the mushroom and chicken fillet filling and mix well. After a few minutes, taste the semi-finished julienne and add salt and / or pepper if necessary.

Put the oven for heating at a temperature of 180 0 С.
Grate cheese on a coarse grater.

Arrange the future julienne in cocotte makers or pour into a large dish and sprinkle with grated cheese on top.

Load the cocotte makers into a preheated oven for 15-20 minutes.

Remove the ready-made julienne from the oven, garnish with parsley sprigs and serve immediately.

To make julienne more convenient to eat from hot cocottes, their handles can be beautifully wrapped with paper napkins.

Julienne should not be cooked before guests arrive. All ingredients for the dish can be prepared in advance, but do not combine them in order to avoid getting a watery mass when stewing. It will take a matter of minutes to mix mushrooms and chicken with sauce and put them in cocotte makers, so it's best to do this before cooking.