Julienne with porcini mushrooms and chicken: recipes and photos of mushroom julienne with boletus

Classic recipe for julienne with fresh porcini mushrooms

We suggest that you first get acquainted with the classic recipe for julienne with porcini mushrooms, which is very suitable for any holiday.

porcini mushrooms – 1 kg;
onions – 5 pcs.;
cream – 250 g;
butter – 4 tbsp. l.;
processed cheese – 150 g;
hard cheese – 300 g;
sugar – 1 tbsp. l.;
salt;
ground black pepper.

Cut fresh mushrooms into strips and fry in oil until the water evaporates, about 25 minutes. Add a little salt and ground pepper and stir.

Cut the onion into half rings and fry separately in oil. Add sugar to caramelize the onions and add a piquant flavor.

Boil the cream for 2 minutes, add grated processed cheese and stir well until it melts.

Place 3 tbsp in the molds. l. mushroom mixture, second layer 2 tbsp. l. Luke.

Pour 2 tbsp. l. cream cheese sauce and sprinkle grated cheese on top.

Make one more layer: boletus, onion, sauce and hard cheese.

Bake in the oven for about 15 minutes at 190°C.

Classic julienne is prepared with flour, but many people do not like flour sauce. Therefore, the option of julienne with melted cheese in a combination of mushrooms and cream is a good solution. The classic julienne with porcini mushrooms will be tender and fragrant.

A tender dish with a tender name

Julienne is a special French mushroom dish that is prepared in a special pot - a cocotte maker. To prepare it, vegetable and meat ingredients are used in combination with all kinds of sauces. Julienne is a very good way to diversify the menu of your mushroom dishes, which will delight any mushroom gourmet. It is believed that this dish is named after a popular French female name.

You can prepare julienne from different types of mushrooms. This article presents several recipes for this dish, prepared from the kings of the Russian forest - porcini mushrooms - boletus mushrooms.

Julienne with chicken, porcini mushrooms and cheese

Hot julienne with chicken and porcini mushrooms will come in handy during the cold season, when the family is expecting something especially tasty for dinner.

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chicken meat – 600 g;
porcini mushrooms – 600 g;
hard cheese – 300 g;
onions – 3 pcs.;
sour cream – 300 g;
flour - 3 tbsp. l.;
olive oil;
salt;
ground white pepper;
paprika.

We suggest using a step-by-step recipe for julienne with chicken and porcini mushrooms.

Boil the meat, cool and cut into thin strips.

Cut the mushrooms and onions into cubes, place in a hot frying pan with olive oil and fry until tender.

In a separate frying pan, fry the flour until beige, add sour cream, salt, add pepper and paprika, and bring to a boil.

Combine meat and mushrooms, pour in sour cream sauce and stir.

Distribute the finished filling into the molds, sprinkle a layer of grated cheese on top and place in the oven.

As soon as the top layer of julienne turns golden, remove and serve the dish.

Selection and preparation of ingredients

Only the freshest ingredients are suitable for preparing this dish. Mushrooms and onions should be dense, moderately elastic, without signs of fungal infection, etc. Meat, in turn, should be purchased with soft pink flesh, which exudes a light aroma, without any chemical impurities. The same requirements are put forward for other products; each ingredient must be fresh and exude a pleasant aroma. Otherwise, you won’t be able to cook a delicious julienne.

Preparation of products involves the following sequential steps:

Each ingredient should be washed well under running water and then dried with paper towels. All frozen foods will need to be defrosted naturally first.
The onion should be cut into thin strips or half rings, the mushrooms into arbitrary pieces.
The cheese should be grated on a coarse or medium grater.
The chicken fillet will need to be peeled and then cut into cubes.

Important! Dairy products should be purchased exclusively of natural origin. It is not difficult to identify them; they do not contain vegetable fats, and their shelf life does not exceed 2–3 weeks.

Recipe for julienned frozen porcini mushrooms with chicken

A julienne of frozen porcini mushrooms will be an excellent appetizer for a feast. They do not lose their aroma even after defrosting.

chicken fillet – 400 g;
frozen mushrooms – 400 g;
onions – 2 pcs.;
cream (15%) – 300 g;
ghee – 20 g;
cheese – 200 g;
flour – 2 tbsp. l.;
nutmeg – 0.5 tsp;
vegetable oil;
salt;
greens (for decoration).

Cut the meat into slices, add salt and fry in vegetable oil until golden.

Chop the onion into cubes and fry in oil until soft.

Cut the defrosted and squeezed mushrooms into thin noodles and fry over high heat until cooked.

Combine meat, onions and mushrooms, mix well and add salt.

Fry the flour in a dry frying pan for 3-5 minutes, add melted butter, stir thoroughly and pour in the cream.

It’s good to break up the lumps, add nutmeg and simmer until thickened.

Pour the sauce into the mushroom filling, stir and place in cocotte makers.

Bake in the oven for 15 minutes at 180-190°C.

When serving the dish, garnish with parsley sprigs. Fried toast with garlic sauce will look very good with julienne.

A recipe for julienne of frozen porcini mushrooms will be an indispensable dish for those who do not have enough time for long culinary procedures, because the mushrooms are frozen already boiled.

Cooking secrets

There are some secrets to cooking julienne with chicken and porcini mushrooms:

For classic real juliennes, you need small special portion ladles with handles - cocotte makers. They are made from various materials: glass, ceramics, copper, steel. The choice depends on the budget and the decision of the housewife.
The most common use of cocotte makers is made of stainless steel. Their thin walls allow you to quickly prepare a dish, they are easy to use and maintain, and are light in weight.
When serving a cocotte maker, place it on a plate covered with a napkin, and wrap the handle with a paper decoration or napkin. This way you can protect your hands from burns.
If you do not have such dishes, then the dish can be prepared in large champignon caps.
The most popular sauce is bechamel . But there should be no lumps in it. For this sauce consistency, very hot milk is used, which is poured in simultaneously, rather than in a stream, and the sauce is continuously stirred.
You don't need to use milk for this sauce. It can be replaced with vegetable, meat or chicken broth , as well as cream.
During the season, porcini mushrooms are taken fresh, but during the rest of the year you can use canned, dried or frozen.
Fresh forest mushrooms require proper pre-treatment: clearing of debris, soaking, rinsing under running water, boiling until tender and drying on a towel. They are considered ready when they sink to the bottom of the pan during boiling. After boiling, they are frozen or fried.
white mushrooms are soaked in boiling water for 30 minutes to swell, and after the time is up, they are immediately fried.
The chicken for the dish is fried, boiled or baked. Boil or bake, after dividing into parts or whole, and fry in pieces.

Julienne of dry porcini mushrooms with chicken

You can also make julienne from dried porcini mushrooms. However, before this they need to be filled with cold water for 24 hours.

mushrooms (dried) – 100 g;
onions – 3 pcs.;
sour cream – 100 g;
chicken meat – 300 g;
cream (fat) – 250 g;
cheese – 200 g;
flour – 2 tbsp. l.;
vegetable oil;
ground pepper (black) – 1/3 tsp;
salt;
green onions – 1 bunch;
walnuts – 0.5 tbsp.

This julienne of dry porcini mushrooms is not inferior in taste to other options. The tenderness and aroma of this dish will pleasantly surprise everyone who tries it.

Squeeze the soaked mushrooms and cut into small slices.

Chop the onions and fry in a saucepan until soft.

Add mushrooms to the onion and fry until the mushroom liquid evaporates.

Boil the chicken, let cool, cut into strips and combine with mushrooms.

Sprinkle the mixture with flour, mix well, pour in sour cream and cream.

Simmer over low heat until the contents thicken.

Season with salt, pepper, crushed walnut kernels, chopped green onions and stir.

Divide the filling into the molds, grate the cheese, sprinkle on top and bake until golden brown.

Recipe for julienne with porcini mushrooms and cheese in the oven

Next we offer a recipe for julienne with porcini mushrooms and cheese. Here the cheese adds its exquisite taste and unique aromatic hue to the dish.

mushrooms – 700 g;
onions – 4 pcs.;
hard cheese – 300 g;
flour - 3 tbsp. l.;
milk – 200 g;
olive oil;
butter – 70 g;
salt;
ground black pepper - a pinch;
ground nutmeg – 1/3 tsp.

Chop the mushrooms into strips and fry in olive oil until all the liquid has evaporated.

Add the onion cut into rings to the mushrooms and fry until soft.

Melt the butter, add flour and mix thoroughly. Add milk in portions and stir well.

Bring to a boil, remove from heat, add nutmeg, salt and pepper.

Fill the cocotte bowls halfway with mushroom and onion filling. Sprinkle with grated cheese and add the filling again.

Spread the remaining grated cheese evenly over the top layer.

Bake the porcini mushroom julienne in the oven until the cheese reaches a creamy top.

Porcini mushroom julienne with sour cream: recipe with photo

Another simple and uncomplicated recipe for julienne of porcini mushrooms with sour cream can please your family any day. Moreover, this version of a hot snack takes only 30 minutes to prepare.

porcini mushrooms – 800 g;
onion – 3 onions;
sour cream – 200 g;
cottage cheese (not sour) – 100 g;
cheese – 300 g;
paprika;
vegetable oil;
seasoning for mushrooms – 1 tsp;
a bunch of parsley.

Cut the mushrooms into small pieces, chop the onion, combine everything and fry for 20 minutes over medium heat.

Mix sour cream and cottage cheese until smooth, simmer for 3 minutes.

Combine sour cream sauce with mushroom and onion filling, add seasoning, paprika and stir.

Pour the mixture into molds and sprinkle grated cheese on top.

Place the porcini mushroom julienne with sour cream in the oven and bake for 5-7 minutes at 200°C.

When serving, garnish with chopped parsley.

How to cook porcini mushroom julienne in a frying pan?

Young housewives often ask the question: how to prepare julienne of porcini mushrooms if there are no cocotte makers or baking dishes? In this case, use a regular deep frying pan. If there are several adults in the family, then porcini mushroom julienne in a frying pan can serve as a lunch snack or light dinner.

chicken leg – 2 pcs.;
mushrooms (white) – 600 g;
Dutch or Russian cheese – 300 g;
onion – 4 heads;
sour cream – 400 g;
flour - 3 tbsp. l.;
salt;
garlic cloves – 3 pcs.;
a mixture of ground peppers;
butter;
basil leaves.

Cut the onion into rings and fry in oil until soft.

Boil the meat, remove the bones, remove the skin and cut into slices.

Combine meat, onion, diced mushrooms and simmer for 20 minutes.

Add all the seasonings and chopped garlic, stir and add flour to the mixture.

Pour in sour cream in portions, stir well and simmer over medium heat for 5 minutes.

Grate the cheese directly into the pan on top and cover with a lid. Simmer over low heat for 15 minutes until the grated cheese melts.

Before cutting into portions, sprinkle the julienne with basil leaves, which will give the dish an original aroma.

The recipe for julienne of porcini mushrooms with cream is very simple. Although little time is spent on its preparation, it has no equal in taste.

mushrooms – 1 kg;
onion – 4 heads;
cream – 400 g;
cheese – 300 g;
flour – 2 tbsp. l.;
salt;
refined oil;
chili pepper - to taste.

Cut the onions and mushrooms into strips, add salt, add pepper and fry over low heat for 20 minutes.

Pour flour into the mushroom filling, pour in the cream and mix well so that there are no lumps.

Distribute the mixture among the molds and put grated cheese on the top layer.

Bake in the oven for 15 minutes at 180°C.

Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a festive dish. I tried to prepare different versions of julienne, but this serving method seems to me to be the most suitable for holidays and gatherings of guests at home. Tartlets are small edible cups made of shortbread or waffle dough that are eaten along with the filling. And making julienne filling into tartlets is, in my opinion, just a brilliant idea. And you won’t have to wash a lot of dishes after the guests leave, and you can make a large number of portions, not just according to the number of cocotte makers in the house. Well, who keeps a dozen cocotte makers at home? I certainly don't. So tartlets come to the rescue at such a moment.

Imagine these delicious appetizing tartlets under a golden cheese crust on a large platter in the middle of the festive table. How long do you think they will stay there? I give them five minutes, no more. Believe me, I always prepared julienne in tartlets with a reserve when guests arrived; everyone wants to eat several pieces and has no desire to stop.

What special is needed to prepare julienne in tartlets? Firstly, the tartlets themselves need to be purchased or prepared. It takes a long time to cook, so it’s easier to buy. Choose the size at your discretion, now they are sold in different sizes. What kind of dough the tartlets will have is also your choice. I personally liked the shortcrust pastry tartlets better; they hold their shape well and don’t become rubbery.

Secondly, when you prepare 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 very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually become soggy. The thick ones last longer; they are already eaten before they cool down.

For the festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and a third with ham. or in any other combination. Your guests will definitely love this because it will be a little surprise.

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

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

This time I did without exotic versions of julienne, such as vegetable or shrimp. Perhaps I will dedicate a separate article to them. But I can’t help but note that the classic recipe for making julienne with mushrooms will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!

For the recipe with photos, see below.

Julienne is an exquisite dish and the most... It is most often prepared from seafood, mushrooms or meat, baked in a delicate creamy sauce under a generous layer of cheese. Usually julienne is baked in portions using small cocotte makers. In our family, julienne is prepared in one large form, which is much more convenient. No family celebration is complete without!

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

Mushroom julienne of porcini mushrooms with ham

I would like to share an excellent recipe for mushroom julienne made from porcini mushrooms with the addition of ham. This option will be more to the liking of men.

A detailed description of the recipe with a photo of julienne with porcini mushrooms is below.