Dried porcini mushrooms and chicken julienne. Julien with mushrooms and chicken - a delicious and satisfying snack for the whole family: how to cook Julien at home, simple recipes with step by step photos

Dried porcini mushrooms and chicken julienne. Julien with mushrooms and chicken - a delicious and satisfying snack for the whole family: how to cook Julien at home, simple recipes with step by step photos

12.04.2019 Soups

Step by step cooking:

Rinse mushrooms with chicken fillet under running water and pat dry with a paper towel. Cut into strips as thin as possible.
Put 3 tbsp in the pan. butter and melt.
Put mushrooms with chicken in a pan, salt and pepper. Bring them almost to readiness.
Peel and chop the onion with a bulb.
In another pan, melt another 2 tbsp. oil and pass the onion in it until transparent.
Pour flour into a third pan, mix and fry until golden brown. After a thin stream, pour cream continuously stirring so that no lumps form in the mixture. Boil and boil for 30 seconds.
Grate cheese on a coarse grater.
Put mushrooms with chicken in coconut mills, add onions, pour 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.

Chicken and mushroom julienne - recipe in the oven

Oven julienne is the basic, easiest and quickest recipe. It is especially good to cook in the cold season, when the family eagerly awaits for dinner a hot appetizing dish that cannot be resisted.

Ingredients:

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

Step by step cooking:

Wash the chicken fillet and boil in salted water. Cool the prepared meat and cut into strips.
Wash the champignons, finely chop and salt.
Peel and chop the onion into small cubes.
Place the pan on the stove, pour vegetable oil and heat. Pass the onion until transparent.
Add mushrooms to the pan and fry until cooked.
Then put chicken on the products and mix.
By this time, cook the sauce in parallel.
To do this, in a separate pan, fry the flour for 2-3 minutes over medium heat. Stir occasionally. Pour sour cream, mix and boil. Salt and pepper.
Sauce the chicken with mushrooms and mix. Put the food in a heat-resistant form.
Grate the cheese and make the top layer out of it.
Send dishes to the preheated oven to 180 ° C.
When the cheese is completely melted, take the julienne out of the frypot.

Tasty and satisfying, aromatic and quick to prepare food - julienne with mushrooms and chicken. A detailed step-by-step recipe for the preparation of this dish.

Ingredients:

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

Step by step cooking:

Wash the chicken fillet, dip in a cooking pot and boil until tender for 25-30 minutes. Remove the finished meat from the pan and put to cool. After cut into small cubes.
Wash the mushrooms and cut into cubes.
Peel and chop the onion with a bulb. Pour sunflower oil into a pan and pass until light transparency.
Add mushrooms to the onion, make a big fire and cook the food until all the moisture has evaporated. Fry foods until golden.
Add the meat to the mushrooms in the pan and mix. Season the dish to taste with salt and ground pepper.
Grate the cheese.
In a separate clean and dry pan, fry the flour until golden. So that it does not burn, stir.
Pour sour cream to flour and put - pieces of grated cheese.
Heat seven, stirring continuously until the cheese melts.
Put the prepared mushrooms with chicken into coconuts and pour in the sauce. Sprinkle with the remaining cheese.
Put the filled molds on a baking sheet and send in a heated oven to 160 ° C 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 to the table.

Julienne in tartlets is much more convenient to use than in tins. In this case, do not care about the dishes. In addition, you can cook tartlets at home yourself, using the dough (puff, sand, etc.) that you like most.

Ingredients:

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

Step by step cooking:

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

If there are no classic cocktails, and you don’t want to spend money on tartlets, 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 tbsp.
Vegetable oil - for frying
Salt to taste
Ground pepper - a pinch

Step by step cooking:

Boiled chicken in a saucepan until cooked. After cool and cut into cubes.
Chop the peeled onion in half rings.
Wash the mushrooms and cut into cubes.
In a frying pan in vegetable oil, pass the onions.
Add mushrooms to it and fry until complete liquid evaporation.
Put the fillet in a pan, salt, pepper and mix. Remove the pan from the heat.
In a dry frying pan, fry the flour until golden brown. Pour sour cream to it and season with spices, and also salt.
Put the fried mushrooms in a pan with sauce and mix.
Grate the cheese.
Put the chicken-mushroom mass in the pots and sprinkle it with cheese. Do not cover the julienne 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 to prevent them from cracking.

Julienne with mushrooms, chicken and cheese

The main ingredients of julienne are chicken and mushrooms. However, cheese is also an integral component. Without it, the French dish would 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, dip in a saucepan and bring to a boil. Remove the foam with a slotted spoon and reduce the heat. Put the peeled onion and simmer for 45 minutes. Optionally, you can put bay leaf in the broth. Season 10 minutes with salt.
Remove the finished chicken legs from the pan and cool. Remove the skin, it will not come in handy. Separate the meat from the bones and chop it finely.
Peel the onion, wash and chop the quarter with rings. In a frying pan in vegetable oil, pass it until transparent and soft.
Wash oyster mushrooms and boil for 10 minutes. Fold them on a sieve to glass the water and cut into medium pieces.
Add the prepared mushrooms and chicken to the onion.
Sprinkle the products with flour and mix.
Pour in sour cream, knead again and turn on medium heat.
Bring the mass to a boil and simmer for 1-2 minutes, stirring occasionally.
Salt and pepper to taste. Arrange the products in coconuts 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 a delicious and simple appetizer, which can be a festive dish, as well as for every day. Traditionally, it is served at the table in small tins - kokotnitsa. But for the original presentation, you can use a soft bun or tartlet. How to cook such a dish, read the article.

How to cook chicken and mushroom julienne - features and secrets

Making a snack is very simple at home, but to make the taste of the dish unforgettable, you need to use the following tips:

Use chicken meat only in boiled form without skin. Usually choose a breast, but you can take any part of the bird.
According to the classic recipe, mushrooms are added to julienne, which are pre-fried. But you can take others instead, but only with delicate pulp and a faint aroma.
The sauce for the dish must be creamy or, in extreme cases, sour cream. Do not add mayonnaise, it will only ruin the taste.

How to cook julienne with mushrooms and chicken in portions

A dish is baked according to a traditional recipe, 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 onion - 3 heads;
gouda cheese or any other - 75 gr.;
butter - 70 gr.;
milk - 100 ml .;
frying oil;
dry wine (white) - 60 gr.;
sifted flour - 15 gr.;
spices (nutmeg, bay leaf, cloves, peppercorns) and salt.

Recipe:

First, prepare onion dressing. To do this, you will need 2 bow heads. Peel them and cut into quarters from the ring. Fry in vegetable oil until a clear color. Five minutes before the onions are ready, pour the wine, stir and let the alcohol evaporate. Put the fried onions on a paper towel. So excess oil is absorbed into the paper.

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

Sauté the mushrooms with onions over minimum heat for about 10 minutes.

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

Now you need to cook the Bechamel sauce. Melt the butter in the pan first.

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

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

When the mass turns white and thickens, add nutmeg, salt. Boil the sauce for another five minutes and remove from the stove.

In a separate container, mix the chopped chicken, fried onions, mushrooms and sauce.

Prepare the cocotte for cooking. Arrange the mushroom mixture in small portions in pots.

Put crushed hard cheese on top.

Preheat the oven to 220 degrees. Put the julienne to bake for 10 minutes.

The finished dish is served in molds, which must be put 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 onion - 2 heads;
sour cream of medium fat content - 50 ml .;
hard cheese - 150 gr.;
frying oil;
spices, herbs and salt.

Working process:

Products must be prepared: boil chicken with spices, peel the onions, and rinse the mushrooms in running water. Then grind the mushrooms.

Cut the onion into a cube shape.

Pour the vegetable oil into a well-heated pan, fry the mushrooms and onions. At the same time, make sure that the onion does not turn brown, otherwise the julienne will get a bitter aftertaste.

Boiled chicken should be finely chopped. If you leave large pieces of meat, then julienne does not acquire a uniform consistency.

Add chopped chicken to mushrooms with onions, put sour cream, salt and sprinkle spices. Stir well and continue to simmer for 5 minutes.

Prepare the buns. Cut off its upper part, remove the crumb from the middle.

Fill the buns tightly with sour cream mixture.

To make the taste of the dish more fragrant, you must follow these tips:

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

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

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

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

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

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

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

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

To cook a classic julienne with mushrooms you will need:

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

For Bechamel sauce:

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

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

1. To make julienne you will need special small cocotte makers. They can be metal or ceramic and usually contain one small portion. Classic julienne with mushrooms is served in these cocotte makers.

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

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

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

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

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

Stir until a homogeneous mass resembles a liquid cream.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cooking:

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

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

Fry chopped onion in vegetable oil until it becomes transparent.

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

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

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

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

Pour the cream and reduce the heat to low, they should only simmer slightly, otherwise they will curl up and divide into lumps and butter. This can not be allowed, the sauce should turn out to be thick and uniform. Stew the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

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

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

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

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

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. How to brown, can be removed from the oven and serve almost immediately. You know that hot freshly cooked julienne is the most delicious!

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

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

Oven mushroom julienne with sour cream and garlic

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

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

For cooking you will need:

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

Cooking:

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

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

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

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

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

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

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

Potato julienne - original video recipe for cooking

I can’t help but tell you that besides all of us the well-known method of cooking and serving julienne in kokotnitsy or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who do not have suitable dishes or really wanted new tastes. It is clear that in this version of the dish, julienne is eaten along with the “dishes”, which will be presented by excellent baked potatoes.

To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you any questions, but at the very end, when it is time to put the dish in the molds, we will put them in potatoes. For this, you need to peel the potatoes in advance, cut out the middle so that you get peculiar plates and bake until cooked in the oven. This is necessary because the julienne in the oven essentially does not bake for long, only to melt and bake the cheese. So the potato would have remained raw if it had not been cooked in advance.

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

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

Julienne in tartlets - a hot appetizer for the festive table

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

Imagine these delicious appetizing tartlets under a ruddy cheese crust on a large dish in the middle of the festive table. How long do you think they will stand there? I give them five minutes, no more. Believe me, by the time the guests arrived, I always cooked julienne in tartlets with a margin, everyone wants to eat a few pieces and there is no desire to stop.

What special is needed in order to cook julienne in tartlets. First, tartlets themselves need to be bought or cooked. Cooking is long enough, so it’s easier to buy. Choose the size at your discretion, now they are sold different. What kind of dough will tartlets also have your choice. I personally liked more tartlets from shortcrust pastry, they keep their shape well and do not become rubber.

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

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

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

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

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

What to cook quickly and tasty for dinner

To prepare a classic julienne with mushrooms and chicken, you do not need mysterious ingredients and tricks. One hour, regular foods, a couple of pans - you're done

1 h 30 min

150 kcal

4.93/5 (14)

It is erroneous and extremely unfair to gastronomy to believe that julienne or julienne are mushrooms under cheese and mayonnaise. The dish owes its delicate and refined French taste bechamel sauce, which, by the way, can be prepared in just a few minutes in ordinary Russian cuisine.

From French julienne is translated as “July”. For the first time this culinary term was heard from the chef Francois Massialo. He used it as a sign for slicing fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what is called the “cocot” in France (translated from French - “cock”) - it remains a mystery. However, the last name in our country is used when talking about this dish. “Kokotnitsy” are called special portioned forms (with a capacity of 100 gr.), In which julienne is prepared.

Julienne can be prepared in one form - immediately for the whole company, and then spread out on deep portioned plates and serve immediately without delay. But cooking it for the future is not worth it - you can’t name Julienne as the “second day dish”. Let's figure out how to cook julienne with mushrooms and chicken!

What will be needed for Julien

So, cook julienne with mushrooms and chicken. Before you - classic recipe!

Ingredients

If you do not have portioned baking tins, then use the sand tartlets. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. So the dish will stay warm longer.

Stage 1: preparing the filling

The dish is cooked very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
Chicken fillet cut large, but thin flat slicessalt it. Chop into small pieces it will be necessary after frying.
Chop mushrooms immediately small cubes.
Chop the onion very finely and finely.
Warm the pan well over high heat, add vegetable oil. Sauté the chicken d about golden brown (2 minutes for each side is enough). Set it aside to cool slightly.
Now fry the onion until golden, put it in a separate bowl.
Reheat the pan, add a little oil and fry the mushrooms at maximum temperature. Send them to the onion cup.
Chilled chicken small cubes, combine with mushrooms and onions.

So that the mushrooms do not let the juice, throw them in small portions - in 1 layer on a hot pan and be sure to cook at maximum temperature. So they will not give water, but will get a golden brown crust.

Stage 2: prepare the famous Bechamel

Warm a clean, dry pan without oil a little. Put the flour and, stirring constantly, fry it until tender baked milk.
Add the butter and mix the ingredients immediately vigorously so that the mass is homogeneous, without lumps.
Keep stirring vigorously, pour in the cream.
Add salt, nutmeg and cook 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 salt and pepper.
Turn on the oven 180 degrees for preheating.
Grate the cheese on a coarse grater.
Arrange the filling with coconut sauce or send in one large form. Sprinkle cheese on top.
Send to preheated oven for 15 minutes.
Serve julienne immediately. Coconut hot handle is often beautifully wrapped with napkins. The dish itself is decorated with sprigs of parsley. 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 should not cook it before the guests arrive. Lay out the filling with the cheese in the forms, and send it to the oven just before serving.

Cooking, saving time

The recipe, which includes three steps, seems complicated, but in fact the preparation will 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, another 15 are planned for frying vegetables, 7 for preparing sauce.

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

Thanks to its simple ingredients and fast cooking time, julienne is ideal for dinner. He will cheer up after a busy work schedule, and a small portion will not allow extra pounds to be deposited!

In contact with

A dish with a beautiful and delicate name of chicken julienne with mushrooms has long been in domestic cooking. It is of French origin, but in the homeland it is dubbed in a completely different way, namely, “cocotte” (in French, “cock”). This dish is prepared from mushrooms and seafood or from mushrooms with chicken. For dressing, French bechamel sauce is used, in which the ingredients are baked under a cheese crust. In Russia, julienne is prepared with a wide variety of products, for example, with potatoes, pumpkin or rice, with fish, with pork, beef or rabbit, with liver or ham.

But no matter what 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 to thinly cut summer young vegetables for sauces and soups. The culinary term "julienne" (translated as "July") was introduced by the chef Francois Massialo. The French call julienne vegetable salads and soups with vegetables, sliced \u200b\u200bin a special way.

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

Julien is prepared in special portioned molds - cocotte makers made of metal or ceramic. However, if there is no such dishes, you can use ordinary pots or even sand tartlets, in which julienne will look very aesthetically pleasing, effective and appetizing.

It should be noted that julienne is a rather high-calorie and satisfying dish, therefore large portions are not recommended to be cooked, because overpowering them will be extremely problematic. Another important condition: Julien eats only hot, so bake it immediately before serving.

For a large group of guests, julienne can be cooked in one large form, hot, quickly put it in deep portioned dishes and immediately serve. But the next day, Julien should not be left, otherwise he will lose his unsurpassed taste.

Mushroom and Chicken Julienne: Recipe

The quality of the dish is largely determined by the sauce, which is used to season it. In Russian cuisine, julienne is often seasoned with cream, fat sour cream or even mayonnaise, however, the classic julienne recipe provides for a special bechamel sauce, which is distinguished by an extraordinary delicate taste and excellent aroma. It does not require any special products and significant financial costs, but it will guarantee that 100% of chicken and mushroom julienne will be possible.

Ingredients:

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

Julien is preparing quickly enough, the main thing is to immediately prepare all the necessary products and utensils.

Cooking toppings:

Chicken fillet cut into large thin layers. Generally, small pieces of fillet are put in julienne, however, chopping it finely before frying is not recommended so that the juice does not evaporate from the meat.

Wash, dry and cut the mushrooms into thin strips.

Onion also cut into thin half rings.

Pour a portion of vegetable oil into a well-heated skillet and fry layers of chicken fillet in it until golden brown. The meat is fried 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, pour the onion into a frying pan and stir it systematically, over low heat, fry it until it is golden-transparent.

Select the prepared onions in a deep plate, add oil to the pan and fry the mushrooms at maximum heat. So that pieces of mushrooms do not let the juice in 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.

Slice the chicken fillets into thin strips and add to the mushrooms and onions.

Making Bechamel Sauce:

Clean and dry stew-pan warm up a little on fire. Then, flour is poured into it and fry it without oil until it is soft cream in color, stirring constantly (the flour should not be overcooked, otherwise julienne will be bitter).

Add the butter to the prepared flour, quickly and thoroughly mixing the ingredients, so that a homogeneous mass without lumps is obtained.

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.

The final stage:

Add the mushroom and chicken fillet to the hot sauce and mix all the ingredients well. After a few minutes, you must try the semi-prepared julienne and, if necessary, add salt and / or pepper.

Put the oven to heat at a temperature of 180 0 C.
Grate cheese on a coarse grater.

Fill the future julienne into coconuts or pour into a large mold and sprinkle with grated cheese on top.

Load the cookers into the 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.

Julien should not be cooked before guests arrive. All the ingredients for the dish can be prepared in advance, but do not combine them in order to avoid obtaining a watery mass when extinguishing. It takes a few minutes to mix mushrooms and chicken with sauce and put them in coconut makers, so it’s better to do this before cooking.