The delicate and pleasant taste of chanterelles cannot be confused with other types of mushrooms.
All you have to do is add cheese and sour cream to the mushrooms - you’ll get an excellent chanterelle julienne. The main ingredient of julienne is sour cream or cheese sauce. In addition, you can supplement chanterelle julienne with any meat components - chicken, ham, seafood and fish.
It must be said that you can use both fresh and frozen chanterelles for the dish.
Features of preparing chanterelle julienne
The dish itself comes from France and is a hot appetizer made of chicken, mushrooms and sauce. In the traditional version, only champignons are used as mushrooms, but it will become much tastier and more aromatic if you use fresh chanterelles instead.
The chanterelle collecting season begins in early July. It is at this time that there are most of them in the forests. Mushrooms do not store well at elevated temperatures, so they try to use them as quickly as possible. If you have collected too many mushrooms, you can peel and freeze them.
Before you start preparing the dish, the mushrooms need to be properly prepared. Fresh forest products are immersed in cold water for 30 minutes - this greatly simplifies their cleaning. When all the debris (twigs, leaves, lumps of earth) remains in the water, wash the mushrooms under running water. Anything that could not be washed must be cut out.
The standard cooking technology is simple - the mushrooms are boiled, stewed together with the sauce, and then placed in cocotte makers. Sprinkle cheese on top of each portion and bake in the oven for 5 minutes. This makes a very simple but delicious dish.
Selection and preparation of ingredients
Chanterelles can be taken fresh or frozen. It is not recommended to take pickled ones; they will interrupt the taste of other products. When choosing mushrooms, it is important to pay attention to the appearance of the cap: it should be elastic, bright and fragrant. It is better not to take yellow mushrooms: they cannot be cooked, and after defrosting they are very bitter. Cream is best suited with medium fat content: 20–22%.
How to cook chanterelle julienne
You can prepare a hot appetizer in two ways - in the oven and without it. For the first option, you will need cocotte makers (or other heat-resistant portion dishes). The second option is easy and simple to prepare.
Chanterelle julienne in the oven
The dish is prepared using traditional technology using an oven.
- Onions, chicken meat, mushrooms are cut into small pieces and fried in oil in a frying pan, poured with sauce.
- When the sauce thickens and the remaining ingredients are cooked, the mixture is placed into portioned dishes - cocotte bowls (small ladles), pots, etc.
- Add a layer of grated cheese on top. The dishes are placed in an oven preheated to 200 0C.
- Bake until golden brown.
Attention! It is convenient to serve a hot appetizer at the table; each guest receives his lunch in a separate pot.
Julienne of chanterelles in a frying pan
The appetizer can also be prepared in a frying pan.
- Onions, chicken meat and mushrooms are cut into thin strips and fried in a frying pan in vegetable oil.
- Add sauce to them and simmer everything together until done.
- At the end, place a layer of grated cheese on top and cook under the lid for a couple more minutes.
The method of cooking without an oven takes much less time, and the dish turns out no less tasty.
Important! Julienne is served directly in the frying pan. Before serving, it is cut into portions.
No chicken
- Time: 1 hour.
- Number of servings: 6 persons.
- Calorie content of the dish: 131 kcal per 100 g.
- Purpose: snack.
- Cuisine: French.
- Difficulty: medium.
Before preparing julienne with mushrooms, you should transfer the cocotte bowls to a baking sheet and pour a little water into it
A meatless snack is more tender and melts in your mouth, so it is important to prevent burning. If there are a lot of champignons, it is recommended to fry them in several stages at maximum temperature - this way the moisture will evaporate faster, the mushrooms will turn out tasty and not watery
Ingredients:
- champignons – 620 g;
- cream – 210 ml;
- vegetable oil – 20 ml;
- onions – 3 pcs.;
- sour cream – 60 ml;
- cheese – 70 g;
- spices - to taste.
Cooking method:
- Chop the onion and fry in a frying pan.
- Add sliced mushrooms and spices and cook until done.
- Drain off excess liquid, add sour cream and cream.
- Stir and let the fermented milk products evaporate.
- Fill the cocotte pan with the creamy mushroom mixture.
- Sprinkle with grated cheese.
- Bake until crusty.
Recipes for julienne with chanterelles
There are a whole variety of different recipes for preparing French dishes. Below are the most interesting and delicious step-by-step recipes for chanterelle julienne with photos.
Classic recipe for julienne with chanterelles
Traditionally, mushroom julienne is prepared with bechamel sauce. For the dish you need:
- chanterelles – 0.3 kg;
- onion – 1 pc.;
- hard cheese – 0.1 kg;
- milk – 300 ml;
- vegetable oil – 2 tbsp;
- flour – 2 tbsp;
- butter – 50 g;
- nutmeg (ground) – 1 tsp;
- salt pepper.
Step by step instructions
- Onions and mushrooms are fried in oil until the released water evaporates and the onions become transparent.
- Melt butter in a saucepan and add flour to it. Stirring constantly, pour in the milk, making sure there are no lumps in the sauce.
- The filling is brought to a boil, the fire is turned off. Add nutmeg and mix.
- Place the roast in pots and sprinkle with half the grated cheese.
- The sauce is poured into pots and the remaining cheese is placed on top.
- Place the filled pots in an oven preheated to 180 0C and bake for 20 minutes.
Chanterelle julienne recipe with cream
The classic recipe involves preparing the appetizer with the bechamel sauce given in the previous recipe. Using the same principle, you can prepare a creamy sauce. Here you will need:
- chanterelles – 0.5 kg;
- onion – 1 pc.;
- hard cheese – 0.1 kg;
- heavy cream – 200 ml;
- vegetable oil – 4 tbsp;
- flour – 2 tbsp;
- salt pepper.
How to do
- The onion is fried, then chopped mushrooms are added to it. Frying continues until the water released from the latter evaporates.
- Prepare the sauce in a saucepan: slowly pour the cream into the flour and stir constantly so that no lumps appear. Bring the sauce to a boil and remove from heat.
- The frying is placed in pots, filling their volume by 2/3. Place half of the grated cheese on top.
- Sauce is poured into each pot and cheese is placed on top.
- The dishes are placed in the oven and baked for half an hour at a temperature of 180 0C.
Recipe for julienne of dried chanterelles
To make the dish, you can use dried mushrooms. Housewives note that the finished product will be even more aromatic than when adding fresh mushrooms.
The difference in using dried and fresh mushrooms is that the former have to be soaked in cool water for 2 hours and squeezed out. Then they can be pre-boiled in the same water. Then they are used in the same way as fresh ones.
Recipe for chanterelle julienne with Adyghe cheese and chicken
Adyghe cheese is not a completely standard ingredient; it gives the dish a special taste. If you don’t have it, you can take feta cheese or cottage cheese. What you will need:
- chanterelles – 0.5 kg;
- chicken fillet – 0.2 kg;
- onions – 2 pcs.;
- Adyghe cheese – 0.2 kg;
- heavy cream – 300 ml;
- vegetable oil – 4 tbsp;
- flour – 2 tbsp;
- salt, pepper, green onions.
Step-by-step instructions:
- The onion is peeled, finely chopped and fried until soft.
- Large mushrooms are cut into several parts and added to the onion.
- Chicken fillet is cut into thin, medium-sized strips and added to the frying pan with the rest of the ingredients.
- Fry everything for 15 minutes, stirring occasionally with a spatula.
- In parallel with frying, prepare the sauce: mix flour with cream, add seasonings and a small amount of green onions, half of the grated Adyghe cheese.
- Pour the sauce over the mixture, simmer everything under the lid for 5 minutes.
- The hot dish is distributed among the pots, and the remaining cheese is sprinkled on top.
- In an oven preheated to 180 0C, the julienne is baked for 10-13 minutes.
Chanterelle julienne recipe with sour cream
The hot appetizer is prepared with a sauce, the base of which can be cream, sour cream or a mixture of both. Here we suggest preparing a dish with the addition of sour cream:
- mushrooms – 0.5 kg;
- chicken fillet – 0.2 kg;
- sour cream – 0.4 kg;
- hard cheese – 0.3 kg;
- onion – 1 pc.;
- bell pepper – 1 pc.;
- garlic – 2 cloves;
- vegetable oil – 4 tbsp;
- flour – 2 tbsp;
- salt.
How to do:
- Boil mushrooms in water for about 20 minutes. Then they are transferred to a colander and allowed to drain.
- Finely chop the onion, cut the garlic into thin slices and fry everything together in vegetable oil.
- The chicken fillet is cut into small strips and fried with onions and garlic.
- After 10 minutes, add chanterelles cut into strips. Fry everything together for 5 minutes.
- Bell peppers are freed from seeds and chopped into small pieces. Add to the pan and simmer for 10 minutes.
- In a separate bowl, mix sour cream, half the grated cheese, salt and flour.
- Heat-resistant dishes are half filled with julienne, poured with sauce and placed in an oven preheated to 180 0C for 5 minutes.
- Take the dish out, fill it with the remaining julienne, sprinkle cheese on top and put it back in the oven for 10-12 minutes.
Recipe for chanterelle julienne with chicken liver
An unusually tasty and tender mushroom product is obtained by using chicken by-products. This recipe uses liver, it can be replaced with hearts:
- mushrooms – 0.5 kg;
- chicken liver – 0.2 kg;
- onions – 2 pcs.;
- hard cheese – 0.2 kg;
- heavy cream – 300 ml;
- vegetable oil – 4 tbsp;
- flour – 2 tbsp;
- salt, pepper, green onions.
How to do:
- Chicken liver is boiled for half an hour in water and then cut into strips.
- Finely chopped onions are fried in vegetable oil, then chopped chanterelles and liver are added to it and fried for 15 minutes.
- In a separate bowl prepare a filling of cream, flour, salt, half the cheese and green onions.
- Pour in the sauce and simmer for another 5 minutes.
- Place the hot dish in pots, sprinkle with cheese and place in the oven for 10 minutes.
Chanterelle julienne recipe with pork
Julienne is a fairly satisfying dish, but a product prepared according to the following recipe will help feed hungry meat lovers:
- mushrooms – 0.4 kg;
- pork – 0.5 kg;
- onions – 2 pcs.;
- hard cheese – 150 g;
- garlic – 2 cloves;
- vegetable oil – 4 tbsp;
- flour – 1 tbsp;
- milk – 1 glass;
- sour cream – 2 tbsp;
- mayonnaise – 1 tbsp;
- butter – 50 g;
- salt pepper.
How to do:
- Onions are fried in one pan, and chanterelles are added here. In another frying pan, fry pork cut into small pieces.
- The filling is prepared as follows: melt the butter in a saucepan, fry the flour in it and carefully pour in the milk, constantly stirring the whole mixture. Bring to a boil, remove from heat, add seasonings, mayonnaise and sour cream. Mix again.
- Pork is placed in pots, the next layer is frying from a frying pan, then poured with sauce and grated cheese is laid out.
- The appetizer is baked for 25 minutes in an oven preheated to 180 0C.
Calorie content of foods possible in the dish
- Sour cream – 210 kcal/100g
- Sour cream 10% fat content – 115 kcal/100g
- Sour cream 20% fat content - 210 kcal/100g
- Sour cream 25% fat content - 284 kcal/100g
- Sour cream 30% fat content - 340 kcal/100g
- Chanterelles - kcal/100g
- Altai cheese – 355 kcal/100g
- Gruyère cheese – 396 kcal/100g
- Kaunas cheese – 355 kcal/100g
- Latvian cheese – 316 kcal/100g
- Lithuanian cheese – 250 kcal/100g
- Lake cheese – 350 kcal/100g
- Aiaideus cheese – 364 kcal/100g
- Cheese "Altai" 50% fat - 356 kcal/100g
- Appnzeller cheese 50% fat content - 400 kcal/100g
- Gouda cheese 45% fat content - 356 kcal/100g
- Dutch cheese – 352 kcal/100g
- Maison Blanc cheese (semi-hard) – 360 kcal/100g
- “Kostromskaya” cheese – 345 kcal/100g
- Lambert cheese – 377 kcal/100g
- Cheese “lo spamino” – kcal/100g
- Poshekhonsky cheese – 350 kcal/100g
- “Russian” cheese – 366 kcal/100g
- “Soviet” cheese – 400 kcal/100g
- Steppe cheese – 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Cheese "chester" 50% fat content - 363 kcal/100g
- Swiss cheese – 335 kcal/100g
- Edamer cheese 40% fat content - 340 kcal/100g
- Emmental cheese 45% fat content - 420 kcal/100g
- Etorki cheese (sheep, hard) – 401 kcal/100g
- Cheese “Yaroslavsky” - 361 kcal/100g
- White cheese – 100 kcal/100g
- Yellow fat cheese – 260 kcal/100g
- Limburger cheese – 327 kcal/100g
- Cheese with mushrooms 50% fat content - 395 kcal/100g
- Flour – 325 kcal/100g
- Fortified whole durum wheat flour – 333 kcal/100g
- All-purpose whole durum wheat flour – 364 kcal/100g
- Coarse flour – 348 kcal/100g
- Vegetable oil – 873 kcal/100g
- Salt - kcal/100g
- Onion – kcal/100g
Calorie content of foods: Chanterelles, Onions, Flour, Sour cream, Hard cheese, Vegetable oil, Salt
