Classic julienne with mushrooms - 10 step-by-step recipes

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Prepared by: Marina Zolotseva

03/04/2015 Cooking time: 25 min

Want to quickly cook something delicious? Then I will tell you how to make fried mushrooms with cheese, which can be served with a side dish or on slices of bread, for example.

Option 1: Classic recipe for fried champignons with cheese

The dish can be called a dedication to all mushroom lovers.
There is a small addition to its classic version - take a spoonful of pickled aromatic champignons, it is important that the marinade contains a minimum of vinegar and is not too spicy. Wash them and chop them finely, fry them in vegetable oil and add them to the filling - the taste will noticeably intensify. Ingredients :

• two dozen large champignons;
• three fresh eggs;
• cream cheese – 150 grams;
• a pinch of hot and black pepper;
• breading - one hundred grams of flour and the same amount of crackers;
• butter - one and a half glasses;
• salt and hot ketchup.

Step-by-step recipe for fried champignons with cheese

Step 1:

Select the champignons with special care; they should be large and without spots. Rinse them and lightly wipe them with a clean, non-rough sponge, especially the cap. Dry, pat dry with a towel and carefully, right down to the root, break off the stems and set them aside for other dishes.

Step 2:

The cheese should not be too soft; the classic “Yantar”, with all its undeniable taste advantages, is not suitable. Choose cheese that does not flow off a spoon at all; if it is not available, replace it with grated hard cheese. Add spices and ketchup to the cheese, lightly salt and mix with special care.

Step 3:

Drop the eggs into a bowl with low walls, add a little salt to them and whisk them around. Pour the breading into different plates; if you have a small sieve with cells of a suitable size, be sure to sift.

Step 4:

Heat the oil in a saucepan, dip the mushrooms in the egg, then coat them thickly with flour and dip them into the egg again. Next, roll in breadcrumbs. For convenience, use both hands and place the first couple of mushrooms after breading on a plate. When you prepare two more pieces, add and fry them all at once, this way the oil will burn less. It’s not worth keeping breaded mushrooms for a long time; the egg will soak the crackers and you won’t get a spectacular crust.

Step 5:

We fry champignons quickly; it is convenient to use an electric deep fryer with adjustable temperature and a special mesh trap. Let the oil from the mushrooms drain freely into paper towels, but we do it quickly; cooled mushrooms are not so tasty.

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Option 2: Quick recipe for homemade fried champignons with cheese

One of the simplest mushroom dishes.
If there are reasons to refuse mayonnaise, replace it with low-calorie sour cream, and for a better taste, add a spoonful of mustard sauce at the end of the second stage, and warm it up a little in an empty place in the frying pan. Ingredients :

• fresh, medium-sized champignons – 300 grams;
• two hundred grams of cheese;
• onions, onions - two pieces;
• oil, highly refined, sunflower;
• salt and pepper;
• mayonnaise "Provencal".

How to quickly cook fried champignons with cheese

Step 1:

Rinse the mushrooms and, if they are no longer fresh, cut off all suspicious spots. Cut into medium slices directly into a dry frying pan over moderate heat. Stir with a knife and then with a spatula. When the moisture from the champignons stops actively releasing, transfer them to a plate.

Step 2:

Cut the onion into square pieces of about half a centimeter. Cover the bottom of the pan after the mushrooms with a layer of oil, heat it and symbolically add salt. Sauté the onion until lightly browned and return the mushrooms. Fry all the slices until thick.

Step 3:

Add some salt to the dish and pepper to taste, add mayonnaise in such an amount that all the mushrooms are covered with it, lower the heat even more and sprinkle the dish with grated cheese. If the frying pan has thick walls and a bottom, just cover it with a lid and turn off the stove. A thin frying pan needs to be kept on the lowest heat for a short time, literally until the cheese melts.

Option 3: Fried champignons with cheese in batter

You can fry slices of sausage or bacon in the remaining cheese batter.
If mushrooms are a separate dish and need a side dish, you can use the same batter for slices of boiled potatoes. Ingredients :

• cheese, “Dutch” - fifty grams and another hundred for batter;
• champignons, medium-sized – 400 grams;
• two tablespoons of flour and breading.

In batter:

• four fresh chicken eggs;
• two tablespoons of mayonnaise and the same amount of flour;
• salt and a pinch of paprika and pepper.

How to cook

Step 1:

Preparing the mushrooms is not difficult - we wash them and separate the caps, breaking off the stems as low as possible. Using the edge of a knife, extract a little pulp from the center, carefully, without damaging the cap. Cut the cheese; the shape and size will be determined by the emptiness in the champignons.

Step 2:

Rub the slice of cheese intended for batter with the thinnest shavings. Place eggs in a bowl and add salt, beat with a fork until light foam appears. Sprinkle with spices, add flour and stir to get rid of lumps. Stir mayonnaise into the batter and add a little more salt.

Step 3:

Boil the mushrooms in brackish water, briefly, up to eight minutes. Then use a slotted spoon to catch them in a colander and turn them over with the convex side of the cap facing up. After the water has drained and cooled sufficiently, place a slice of cheese inside each mushroom.

Step 4:

Sift the flour separately and pour the croutons into another plate. Pour the oil into a saucepan and heat it high. Roll the mushrooms over the flour and shake off the excess, then soak them thickly in the batter. Immediately transfer to a plate with coarse breading and roll in breadcrumbs. This must be done very deftly and quickly, without allowing the batter to drain.

Step 5:

If you intend to fry in an electric deep fryer, set the regulator to 190 degrees; in a prosaic pot of boiling oil, the temperature should be the same, but you will have to guess it by eye. Fry the mushrooms a few at a time. Having collected the finished ones in a small mound, throw a few washed parsley leaves on top and immediately place them on the table.

Mushroom and chicken julienne - a simple recipe

A legendary tasty and spicy dish for lovers of chicken and mushroom tandem.

Ingredients:

• Cooked chicken fillet – 1 pc.
• 400 g mushrooms
• 1 onion
• 200 g Mozzarella cheese
• 2 tablespoons vegetable oil
• 1 spoon of flour
• 1 tbsp. oils
• 1/2 cup cream

Preparation:

Grind chicken fillet.

Wash the mushrooms thoroughly, dry them on a towel and cut them into small pieces.

Cut the onion into thin semicircles. Shred the cheese of your choice or simply use pre-shredded cheese from the supermarket.

Heat a large frying pan with oil. Once the pan is warm enough, add the onion to the oil and stir a few times. Add salt and sauté the onion until it is soft and slightly golden.

Add mushrooms and chicken. Sauté for another 5-8 minutes. Add 1/2 tsp. black pepper, mix it into the well and turn off the heat.

Heat a smaller skillet to dry out the flour for the sauce. Make sure the heat remains at medium level. Add 1 tbsp. flour and continue to stir the flour gently.

Add the heated whipping cream to the butter mixture and stir to combine. This will take more than a minute.

Place the chicken and mushroom mixture in a dish and pour the sauce evenly. Spread the shredded cheese evenly on top, sprinkle a little paprika and place everything in the oven.

Bake the Julienne until the cheese is lightly golden brown. Serve Julienne hot. You can have almost anything as a side dish.

Option 4: Fried champignons with cheese and bacon in the oven

Mushrooms are the main substitute if the task is to prepare a dish without meat.
They have a particularly strong taste, and in some cases the substitute turns out to be no worse than the original. The next dish combines meat components with champignons; of course, it will turn out very satisfying. Ingredients :

• bacon, strips - three hundred grams;
• three onions;
• 450 grams of selected champignons;
• natural cheese, “Kostromskoy” – 200 grams;
• one hundred milliliters of thick sour cream;
• pepper and boiling salt “Extra”.

Step by step recipe

Step 1:

Cut out the legs from the washed champignons using the edge of a knife. Chop them finely enough, and set the caps aside for now and let them dry completely. Peel and chop the onion as finely as the mushrooms, mix these ingredients.

Step 2:

Chop the bacon strips coarsely and place in a dry frying pan, brown them over moderate heat and simmer. Transfer to a cutting board and quickly spread into narrow strips, pat dry with a paper towel to remove any rendered fat.

Step 3:

Place the chopped onion and mushroom stems into the frying pan and fry quite vigorously. Add salt and pepper, reduce heat and add sour cream to the pan. Simmer for a short time and sprinkle with grated cheese, immediately turn off the burner, and thoroughly stir the filling. When cooled slightly, add bacon.

Step 4:

Fill the caps with the filling, place them in a shallow form, making sure to grease the inside with oil. We keep it in the oven for a quarter of an hour at two hundred degrees. Use a transparent form and watch the dish through the window; if the filling browns before the estimated time, turn off the heat and keep the champignons in a cooling cabinet until ready.

Cooking steps

Cut the champignons into 4-6 pieces.

Add salt and pepper to taste. Fry in butter along with finely chopped onions for 8 minutes, stirring occasionally.

Add flour, mix.

Immediately add sour cream, bring the mushrooms to a boil, turn off the gas.

Place prepared mushrooms in a baking dish.

Sprinkle generously with grated cheese on top. Bake in an oven preheated to 180 degrees for 6-8 minutes. Serve warm champignons cooked with sour cream and cheese, sprinkled with herbs. Very, very tasty!

Source

Option 5: Fried champignons with cheese and tomatoes

Mushrooms are used as a flavoring component in a variety of grain and potato casseroles.
Now let's try a dish in which fried mushrooms are the main ingredient. Of course, so that they don’t get bored, we’ll complement them with cheese and tomatoes. Ingredients :

• up to half a kilogram of champignons;
• a pack of high-fat butter;
• two medium-sized onions;
• tomatoes – 400 grams;
• thick, not sour sour cream - half a glass;
• salt and two pinches of pepper;
• hard cheese.

How to cook

Step 1:

Peel and wash the champignons, cook in lightly salted boiling water for up to ten minutes, depending on the size. Let the mushrooms drain in a colander and cut into slices. Melt 80 grams of butter and fry the champignons in it.

Step 2:

Cut the tomatoes into circles, and cut the onions into rings or halves if desired. Dry the tomatoes in a dry frying pan at the lowest temperature, adding oil only if the tomatoes begin to brown faster than they dry out. We do not fry the onion, but only saute it until transparent, and also use as little oil as possible.

Step 3:

It’s good if you have a beautiful baking dish or a neat frying pan without a handle, you can cook and serve mushrooms in such a dish. Grease it thickly with soft butter, first lay out two-thirds of the tomatoes, all the onions and all the mushrooms, sprinkle them with a little cheese shavings. Next, decorate it beautifully, lay out the tomato slices and pour salted whipped sour cream on top, generously grate cheese on top.

Step 4:

Since the ingredients are all ready, we bake for a short time, just until the cheese turns brown. Keep the temperature at 200 degrees.

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Ideal for a romantic dinner or get-together with friends. The dish is prepared quickly, which is very convenient in today's fast-paced life.

What you will need:

• 1 onion;
• 150 grams of mushrooms;
• 300 g chicken fillet;

• 50 ml cream;
• parsley dill;
• olive oil.

Preparation

1. Cut the fillet into medium cubes, and the mushrooms and onions into small ones.
2. Heat a frying pan, pour oil into it, add the fillet and after a few minutes the vegetables.
3. Keep the mixture on the stove until it turns golden brown.
4. Then add the cream, bring to a boil, reduce heat and simmer for 30 minutes. Bon appetit!