It’s probably hard to find someone who doesn’t like this delicious hot appetizer. The most delicious food  not served in expensive restaurants and prepared not from overseas delicacies with unbelievable value! The most delicious culinary masterpieces  appear in the ordinary kitchens of those hostesses who relate to chef's duties not as something onerous, but as their favorite business! Indeed, you must admit that it is nice to see the happy, well-fed, smiling faces of relatives at your table and listen to praise addressed to you! One of the wonderful dishes that even an inexperienced hostess can easily cook is pork and potato julienne. Believe that this dish is absolutely simple to prepare and will delight you with your taste even if you cook it every day!

To make julienne, you need special dishes - cocotte makers (these are small ceramic or metal forms with a long handle). However, at home, you can cook julienne in one large form, portioned pots or disposable home-made foil forms.
   Also for baking julienne, you can use tartlets made of puff or savory shortcrust pastrythat you can buy in the store or cook yourself. Cheese for julienne is better to choose the one that melts well - Lambert, Gouda, Russian, Cheddar.

Julienne with mushrooms and chicken

This classic version  julienne is very popular. In this recipe, instead of chicken breast, you can use 2-3 legs.

Chicken breast - 1 pc.,
   champignons - 300 g,
   onions - 2 pcs.,
   sour cream 25% fat - 200 g,
   flour - 1 tbsp. a spoon,
   hard cheese - 200 g,
   garlic - 1-2 cloves,
   salt, pepper to taste,

Boil the chicken breast until tender, cool and cut into small pieces.
   Peel the garlic, cut in half lengthwise and fry in vegetable oil. Garlic is needed to flavor the oil, so remove it from the pan as soon as it is browned.
   Dice the onions and put in a pan, fry until soft.
   Cut the mushrooms into slices, add to the onion and cook until the liquid has evaporated. Add the chicken meat to the pan to the mushrooms, continue to fry, stirring occasionally.
Mix flour with sour cream and pour the sauce into a pan, salt and pepper.
   Cook still 2 minutes, stirring all the time.

   Transfer julienne to coconut or a large form, sprinkle with grated cheese on top.
   Bake in the oven at 180 degrees for 10-15 minutes until the cheese crust turns golden. Serve the julienne hot.

Julienne with tongue

For this recipe, instead of beef, you can use 2 pork tongue. Mushrooms can be added to the tongue if desired.

Beef tongue - 1 pc.,
   leek - 2-3 pcs.,
   cream 25% fat - 150-200 ml,
   hard cheese - 150 g,
   salt, pepper to taste,
   cooking oil for frying.

Boil the tongue until tender, drain the water, remove the skin from the tongue and cool.
   Slice your tongue into thin small pieces.
   At the leek, cut off the white part (we don’t need the green one), cut it into half rings and fry in vegetable oil until soft.
   Add the tongue to the onion, fry for another 1-2 minutes.
   Salt and pepper to taste, pour cream and mix.
   Grind cheese on a coarse grater.
   Put julienne in a coconut bowl or mold, sprinkle with cheese and bake in the oven at 180 degrees until the cheese is melted.

Mushroom julienne in tartlets

For mushroom julienne it is better to take not only champignons, but also forest mushrooms. You can use frozen mushrooms.

Ready tartlets - 8-10 pcs.,
   champignons - 300 g,
   forest mushrooms - 300 g,
   onions - 2 pcs.,
   hard cheese - 250 g,
   flour - 1 tbsp. a spoon,
   milk - 200 ml
   salt, pepper to taste,
   nutmeg - 1 pinch,
   cooking oil for frying.

Boil wild mushrooms for 15 minutes and carefully drain the water.
   Dice the onion, the mushrooms into slices, and the mushrooms in small pieces.
   In vegetable oil, fry the onions until soft, then add the mushrooms, continue to fry until all the liquid has evaporated.
   Put wild mushrooms in the pan to the mushrooms, salt and pepper everything, fry until the mushrooms are lightly browned.
   In a separate dry frying pan, fry the flour, pour in the milk and cook, stirring until the sauce thickens, salt at the end of the cooking and add the nutmeg.
   Pour the sauce into the mushrooms and cook for a few more minutes.
   Grind the cheese. Lay out the mushroom mixture in tartlets, sprinkle with cheese.
   Bake tartlets in the oven at 180 degrees until the cheese melts. Serve hot.

Seafood julienne

For julienne with seafood, it is better not to use squid, as with long cooking the meat becomes hard and tasteless. For satiety, boiled rice can be added to such a julienne.

Seafood cocktail (frozen) - 1 kg,
   onions - 1 pc.,
   butter - 50 g,
   hard cheese - 200 g,
   flour - 1 tbsp. a spoon,
milk - 150-200 ml,
   salt to taste
   peppercorns,
bay leaf  - 1 PC.

Pour the cocktail into a sieve, rinse under running water and boil in a small amount of salted water for several minutes (add peppers and bay leaves to the pan). Flip the finished cocktail onto a sieve so that the excess liquid is in the glass, strain the broth and save.
   Finely chop the onion and fry in butter, add seafood to the pan and mix.
   In a separate frying pan, fry the flour, add a little broth in which seafood was cooked, then pour in the milk and prepare the sauce until thickened, stirring continuously. Adjust the density of the sauce with milk. Try the sauce on salt and add salt if necessary.
   Grind cheese on a coarse grater.
   Arrange seafood with onions in coconuts, pour sauce and sprinkle with cheese.
   Put the coconuts on a baking sheet and bake in the oven at 180 degrees 10-15 minutes, the cheese should melt and become golden.

Vegetable Julienne

Use any vegetables that you like for vegetable julienne. Mushrooms or ham can be added to vegetables.

Cauliflower - 200 g,
   broccoli cabbage - 200 g,
   zucchini - 1-2 pcs.,
   onions - 1 pc.,
   green peas (frozen) - 200 g,
   hard cheese - 300 g,
   sour cream 25% fat - 300 g,
   greens - 1 bunch,
   salt, pepper to taste,
   cooking oil for frying.

Defrost green peas and drain the liquid, if any. Boil cauliflower and broccoli inflorescences in salted water until tender. Then drain the water, and cut the cabbage. Peel the zucchini and onion, cut into small cubes. Finely chop the greens.
   In vegetable oil, fry the onion until transparent, add zucchini to the onion and fry until they are soft. Add peas and cabbage. Salt, pepper and continue to fry for a few more minutes. In a pan of vegetables, put sour cream, chopped herbs and half grated cheese, mix everything and immediately spread over the cocotte maker or in one form. Sprinkle the remaining cheese on top. Bake in the oven at 180 degrees 15 minutes.

In the French sense, julienne is a way of slicing and preparing dishes from fresh vegetablesripening in July. Hence the name consonant with July in French. The French most often cooked soups and stews, but here we have julienne - it's hot baked under cheese crust  and in the sauce, a dish of mushrooms, chicken, meat, vegetables and other components to choose from. 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 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 on the menu have julienne with the most simple ingredients, both mushrooms and chicken, and exotic with shrimp and vegetables. But the worse home kitchen, 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 conditionsTherefore, in winter and summer they can be found fresh on store shelves and grocery markets. Of course, champignons are best taken fresh.

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

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

To cook a classic julienne with mushrooms you will need:

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

For Bechamel sauce:

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

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

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

First, cut the washed mushrooms into thin slices. Chop the onion very finely, and grate the cheese on a coarse grater. Cheese is suitable for almost any hard grade  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 it more tasty and cheesy mushroom filling. 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.

Resist this fragrant dish  almost impossible. 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 what season is in the yard and whether there are fresh chanterelles  or white, 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 do 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 it ready milk product  more fat. 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  in 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.

  But it’s so easy to cut products. A smart knife will help you! Cuts any food like butter and impossible to cut. Salad in three minutes finished productstough smoked sausage, tight cheese. There are no difficult tasks for this knife.

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 appearance 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 also finely chopped.

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. It is perfectly will suit thosewho haven't suitable utensils  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 variants  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 much after leaving the guests and the servings can be done a large number of, 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 golden cheese crust on a large dish in the middle holiday 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 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 cannot but note that classic recipe  cooking julienne with mushrooms will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!

The recipe for cooking dishes with photos, see below.

Julien is gourmet meal  and the most. It is most often prepared from seafood, mushrooms or meat, baked in a delicate creamy sauce with a generous layer of cheese. Typically, julienne is baked in portions using small cocotte makers. In our family, julienne is cooked in one large form, it is much more convenient. No family celebration is complete without!

My sister shared the cooking recipe and photos with me, for which many thanks to her. Her favorite julienne contains chicken and mushrooms (champignons). You can cook julienne with squid, mussels, shrimp - it also produces a very delicate taste!

Now is the time of the Christmas Lent (November 28, 2017 - January 6, 2018). All recipes lean dishes  collected.

Mushroom and Chicken Julienne Recipe

In simple and understandable words, julienne is also mushrooms in a gentle creamy sauce. Well, now I’m telling you how easy and simple  You can cook tender julienne with mushrooms and chicken at home. To prepare this baked dish we need:

• 300-500 grams of chicken;
• 200-300 grams of mushrooms;
• 100-200 grams of onions;
• 150-250 grams of hard cheese;
• 250-350 grams of cream (10-20% fat content);
• 2 tbsp flour;
• salt and spices to taste;
• vegetable oil for frying.

It is better to take fresh or frozen mushrooms for julienne (no salted, pickled, etc.). I usually use champignons, porcini mushrooms, oyster mushrooms, and a straw mushroom are also suitable.

  The first step in making julienne is to finely chop onion and mushrooms

The first step in cooking is to chop the onion into thin half rings or cubes, and the mushrooms into thin slices. Then boil chicken fillet  until ready, cool and chop finely. Rub the cheese on a coarse grater.

In vegetable oil, fry the onions until soft, add the mushrooms and stir fry until all the liquid has boiled away (10-15 minutes). We put finely chopped chicken meat here, mix, salt and pepper to taste, turn off the fire.

In a separate dry frying pan, lightly fry the flour, add cream, spices to it and bring to a boil, stirring constantly. Add here the mushrooms and chicken fried with onions, mix everything, remove from heat.

  Connect cream sauce  with fried mushrooms, onions and chicken

Arrange the resulting mass into coconut dishes or into another container for the oven (you can use a baking dish or a cast-iron frying pan without a handle). Sprinkle the surface with an even layer of grated cheese.

Put in the oven 180 degrees and bake until formed golden crust  (20-30 minutes). Appetizing tasty treat  - julienne with mushrooms and chicken, you're done! It remains only to enjoy its unique harmonious taste. Enjoy your meal!

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Julien - the best recipes.

Our site Cozy Home presents several recipes of the classic french dishes  - julienne.
Julienne  (fr. julienne) - a special way that came from French cuisine to cut young vegetables into thin strips, usually in summer season  for soups and salads. Julien is a very tasty and delicate dish, suitable for any festive table. In the preparation of this julienne, you can use not only fresh, but also canned, dried or frozen mushrooms. Frozen mushrooms are rinsed with running water and squeezed, canned ones are thrown into a colander, dried ones are soaked in hot water until they swell and squeezed. If you decide to cook julienne from fresh mushrooms, they must be peeled and rinsed. Julienne's recipe requires mushrooms to be sliced \u200b\u200binto thin strips, as their proper slicing contributes not only to the beautiful appearance of the dish, but also to its harmonious taste.
For the preparation of julienne use cocotte or other portioned dishes in which it is baked and served. This can be a classic cocotte in the form of a small saucepan or frying pan with a long handle, it can also be pots or baking tins - the main thing is that the volume of the dishes is small no more than 100 ml. Serve julienne as a hot appetizer, in front of the main course.
We suggest you try several types of julienne. There are quite a few julienne recipes. You can add various components to it - chicken, meat, seafood, vegetables, various spices and thereby change and enhance its taste, but the main component is always mushrooms, onions, bechamel sauce or cream sauce and cheese crust!

MUSHROOM JULIEN
Ingredients:
fresh champignons - 500g
onions - 1 pc.
hard cheese - 200 gr
butter 50 gr
flour - 2 tbsp
milk - 200ml
ground nutmeg - 0.5 tsp.

  Cooking.

Wash the mushrooms and cut into thin plates. 1 medium onion, peel and chop finely. Hard cheese  grate on coarse grater. Heat 1 tbsp in a pan vegetable oil and put mushrooms - fry until they let the juice. Then add onions, salt and black pepper - mix well. Fry all together until the onions become transparent. Melt the butter and add 2 tbsp. To it. l flour - stir well. Then gradually pour the milk, without stopping interfering so that there are no lumps. Bring the sauce to a boil, remove from heat and add 0.5 tsp. ground nutmeg and mix well. Put mushrooms in julienne tins. Then add a pinch of grated cheese to each and mix everything carefully. Pour the sauce so that it covers the mushrooms. Top out grated cheese. Put the molds with julienne in the oven preheated to 180 ° C for 15 minutes until a golden crust is obtained.

JULIEN WITH MUSHROOMS AND CHICKEN


Ingredients:
500g mushrooms
500 gr. chicken fillet,
200gr. Luke,
300 gr sour cream
200 gr. hard cheese
salt,
pepper,
butter.

  Cooking.

Take a frying pan and fry the onion on it until transparent, but no more, since the onion should only slightly tint the taste and aroma of the dish. Then put mushrooms and chicken in a skillet and fry until they are almost ready. Remember to add salt and pepper. When the moisture has completely evaporated, turn off the heat and prepare the julienne baking dish (grease suitable containers butter) Put the fried foods in the forms, pour the sauce, sprinkle with grated cheese and place the tins in the preheated oven for a quarter of an hour.
Golden jelly crust formed from cheese speaks of Julien's readiness.
SAUCE FOR JULIEN
Option 1. Sour cream - sour cream, thickened with an egg; or sour cream + mayonnaise
Option 2. Bechamel sauce - browned flour mixed with milk and butter.

JULIEN WITH SHRIMPS AND MUSHROOMS
Ingredients:
shrimp - 500g.
1 onion
canned champignons - 1 medium jar
sour cream - 2 tbsp. spoons
any cheese
salt, pepper to taste

Cooking.

Boil the shrimp. Fry onions and mushrooms. Grate the cheese on a fine grater.
Take crooks (cocotte), grease the bottom with sunflower oil.
Mix shrimps, onions and mushrooms, add sour cream - mix everything, salt, pepper, arrange on croissants, sprinkle with cheese on top.
Bake in a preheated oven to 200 degrees - 5-10 minutes.

JULIEN IN THE BUN
Julien will be baked for another 15-20 minutes. The readiness indicator is a good golden crust both on top and on the sides of the potato.
  Before serving, pour each potato with a teaspoon of melted cream

about oil. This julienne is more convenient to eat, turning on a plate "cocotte" with julienne bottom up.
Unusually simple and quick recipe. Perfect for a festive table, and, for example, hearty breakfasts.
Ingredients:
Bun small 5-6 pcs. (depending on size)
Chicken fillet 1 pc.
Onions ½ pcs.
Mushrooms (I used champignons) 100 gr.
Flour 1 tbsp without slide
Cooking Oil
Sour cream 3 tablespoons full
Hard cheese 50 gr.
Salt
Ground black pepper

Cooking:

Chicken breast cut into strips. Put in a preheated pan with vegetable oil  and fry over high heat for 5-7 minutes.
Add chopped champignon and chopped onion to the fried chicken. Fry everything together for 10 minutes.
Add there a tablespoon of flour, salt, pepper and mix everything thoroughly.
Sour cream in a small bowl, add ¼ cup hot water, mix and pour to the chicken with mushrooms, mix. Simmer until the water evaporates until the sauce becomes thick.
Cut the tops of the buns, remove the flesh, leave the lids.
Fill the buns with julienne.
Sprinkle with grated cheese and cover with lids
Bake in microwave oven  until the cheese is completely melted.

JULIEN IN POTATOES
Ingredients:
several potatoes


100 grams of butter
400 grams finely chopped champignons or other mushrooms
1 medium onion
1/2 tablespoon flour
250 ml cream or sour cream
100 g grated cheese
salt, pepper to taste

Cooking:

Rinse the potatoes well (do not peel the skin, only where bad places are found, remove them with a knife. Cut one side, less than half - about 1/3 of the thickness (and use for other dishes, for example, cut cubes into borsch or soup).
For our dish, we use the resulting large pieces in 2/3 of the thickness of the potatoes - this will allow future “cocotte makers” to be larger and more spacious.
Then gently scrub the middle with a teaspoon or a nouvelat spoon so that the walls and bottom of the “cocotte” are no thicker than 5-7 mm.
The remaining pulp is also used for other dishes (for example, in soup).
Be sure to put ready-made “cocotte makers” in cold waterso that the potatoes do not darken.
Preheat the oven to 180-200 degrees C.
At this time, dissolve 50-70 grams of butter in a pan and put 400 grams of finely chopped straws of champignons (or other mushrooms) into it.
Stew the mushrooms, stirring until the mushrooms settle, wait for the juice to evaporate, simmer another 2-3 minutes. at a moderate temperature and add finely chopped onions. Stew for another five to seven minutes, stirring, and add half a tablespoon of flour - to thicken the julienne.
Mix everything thoroughly again. When the flour is a little fried (1-2 minutes), pour in 250 ml of cream or the same amount of sour cream, if the juicy juicy sourness of julienne is more pleasant to taste.
Lightly salt, pepper with freshly ground black pepper and simmer the resulting mixture until the cream or cream is thickened for another 3-4 minutes.
Place “cocotte makers” of potatoes on greased butter (or a baking sheet), drain water from them, salt each coconut, add freshly ground black pepper and a small piece of butter.
Then put the mushrooms stewed in cream or sour cream in a potato "cocotte" with a spoon, evenly distributing them over the "cocotte". Put the filled "cocotters" in the oven preheated to 180-200 gr. C - to the average level. About 15 minutes after the start of baking, put forward a baking tray with “cocotte makers” and sprinkle julienne with grated cheese. Put the Kokotnitsa back in the oven. Bake another 15-20 minutes. Golden crust  above and on the sides of the potato will tell you about the readiness of julien.
Before serving, pour each potato with a teaspoon of melted butter.
JULIEN FROM RED FISH


Fish julienne - an unusually tender and tasty dish!
Ingredients:
300 g fillet of any red fish;
1 onion;
2 tbsp butter;
1 tbsp. fat cream;
3 tbsp. l sour cream;
1 tbsp flour;
1 tbsp. mozzarella
salt and pepper to taste;
olive oil to taste.

  Cooking:

1. Preheat the oven to 200 gr.
2. Melt the butter in a frying pan, fry the finely chopped onion until golden brown.
3. Cut the fish into small cubes and add it to the onion.
4. Salt, pepper, mix well.
5. In another pan, sprinkle flour on the bottom and pour the cream. It should turn out a mass similar to sour cream. Add salt, pepper and mix with prepared fish and onions.
6. Mix everything and put it into the cocotte makers. Grate the cheese on a medium grater and sprinkle on top. Put in the oven for 8-10 minutes. Bake at a temperature of 180 gr. When the cheese is melted, your julienne is ready!
The julienne is served on the table in the same tins in which it was baked. Special cocotte makers, cupcake tins or small clay pots are best suited for this purpose. Molds are not placed directly on the table, but on a plate covered with a napkin. You can also cut special papillots from a napkin, with which it is customary to decorate the handles of cocottes. However, as you have seen, you can use some dough products, for example, fresh round bunspotato baskets, puff pastry baskets, etc. In any case, the molds should be small, because the mushroom julienne is very satisfying.
Typically, Julien is served first. Julien's task is to instill an appetite in front of the main course of the table. Because julien are considered holiday dishTry to file it as attractive as possible. Mushroom julienne  go well with fresh herbs, which can be added to the dish when serving. From drinks it is better to choose chilled beer or dry white wine.

Enjoy your meal!