Secrets and subtleties of cooking julienne with champignons: photos and videos

Hi all! Today we will look at several simple recipes for making julienne with mushrooms. As a rule, it is prepared with bechamel sauce, which is made from milk, cream or sour cream. The dish turns out very tender and juicy with a ruddy cheese cap.

Julienne is usually served in cocotte makers. But you can also use other heat-resistant dishes - bowls, bowls, pots, etc. You can also take one large baking dish.

You can take any mushrooms - fresh or frozen. I usually take champignons (they make the dish more tender, in my opinion) or oyster mushrooms, but forest mushrooms are also suitable.

This dish is most often prepared for the holiday table as an additional snack. But it is better to serve it hot. Therefore, I recommend preparing everything in advance, except for the last stage. Bake in the oven while the guests are sitting at the table, so that you can serve it to them literally piping hot.

Julienne with mushrooms in the oven

This is one of the most common and fastest options for preparing julienne. And also, as a bonus, I’ll tell you how to make Bechamel sauce. The dish itself turns out to be very tender, aromatic and incredibly tasty. This is a great appetizer for the holiday table.

Ingredients:

• Champignon mushrooms – 300 gr
• Onion - 1 pc.
• Hard cheese – 100 g
• Bechamel sauce – 200 ml
• Salt, pepper - to taste
• Vegetable oil (for frying) - 2 tablespoons

For the Bechamel sauce:

• Butter - 50 g
• Flour - 50 gr
• Milk – 300 ml
• Ground nutmeg - 1 teaspoon
• Salt - to taste

Preparation:

1. Slice the mushrooms to your liking. Peel the onion and cut into small cubes. Next, pour vegetable oil into the pan and heat it up. Place the champignons there and fry for about 3-5 minutes until they release their juice. Then add the onion and fry until transparent. Season with salt and pepper.

2. Now let's make the Bechamel sauce. Heat a frying pan and melt butter in it. Then pour in the flour and fry, stirring constantly vigorously. The result should be a homogeneous mass without lumps. Pour milk into it without ceasing to stir. Add salt and ground nutmeg. Boil the sauce for another 2-3 minutes and remove from heat.

3. After this, place the mushrooms and onions in the prepared cocotte makers (forms for preparing julienne). Sprinkle with a small handful of grated cheese and stir. Next, pour the bechamel sauce so that it covers the contents of the molds. Then sprinkle the portions with the remaining grated cheese.

4. Preheat the oven to 180 degrees and place the cocotte bowls with the contents there. Bake for 15-20 minutes. After removing, the julienne can be served hot immediately.

Cooking options

There are a large number of different options for preparing the dish; milk, cheese, shrimp are added to the classic recipe and the taste is improved.

Champignon julienne with milk

Wash the mushrooms thoroughly and then chop them into thin plates. Finely chop the onion. Grind the cheese on a grater with a large nozzle.

Heat a frying pan over a fire and pour in vegetable oil, fry the champignons until the juice evaporates. Plus onion, a little seasoning to taste, mix the ingredients and fry until the onion becomes transparent.

Separately, melt the butter, combine with flour and grind. Milk should be poured in small portions. Bring the mixture to a boil, add nutmeg, mix the ingredients and remove from heat.

Add 1/3 of the cheese to the champignons, put the mixture in cocotte makers, or in small molds. Top with sauce and grate with cheese. Bake in a preheated oven at 180 degrees for at least 15 minutes.

With the addition of sour cream

Peel the onion and chop finely. Place the frying pan on the fire, pour in the oil, then the onion and fry a little. Peel and chop the mushrooms, then pour hot water over them. Heat a frying pan and add champignons, fry the ingredients until they are ready. Separately prepare sour cream sauce.

To do this, fry flour, 2 eggs and add sour cream in a heated frying pan with butter. Combine the ingredients with fried flour and seasonings. Add champignons to the onion, stir. Fill the molds with the mixture and pour sour cream sauce on top. Rub cheese on top. Cook the dish in the oven until a golden brown crust appears on the surface.

With meat

Wash the meat and cut into small pieces. Cut the peeled and washed onion into half rings. Wash the mushrooms thoroughly and chop them. Add onion to a heated frying pan with oil and fry. Add the rest to it and cook for 5 minutes.

Sprinkle the ingredients with salt and pepper, then pour in sour cream, stir, mix a spoonful of flour with the ingredients and cook the dish for 10 minutes.

Place the meat in a deep bowl, add mushrooms along with onions and sour cream. Grate cheese on top of the dish. Preheat the oven in advance and cook the julienne for about 1 hour and 20 minutes at 200 degrees. When serving, decorate with greens.

With turkey

I'm happy with the recipe, namely:

1. Boil the poultry meat and chop it into small pieces, add salt on top.
2. Finely chop the peeled and washed champignons and fry them in a frying pan with onions.
3. Grind the ham and turkey meat. Fill the cocotte bowls with a mixture of meat, as well as ham and mushrooms, add olives and tbsp. spoon of sour cream, pour broth on top of the ingredients.
4. Place cheese over the cocotte maker, place the molds in the oven for 40 minutes and cook at 200 degrees. Cook the julienne until golden brown.

With shrimps

Chop the clean mushrooms into slices, chop the onion, and grate the cheese on a grater with a fine nozzle. Finely chop the washed and dried greens. Melt the butter in a frying pan and mix with chopped onion, fry the ingredient for 2-3 minutes, then mix with the champignons and cook for 5-7 minutes.

Boil the shrimp and add to the mushrooms, wait until it boils and stir, after 2-3 minutes pour sour cream and chopped herbs over the products, add salt and pepper on top. Place the mixture into prepared molds, grate the cheese on top of the dish, place in the oven and cook at 180 degrees until the cheese melts.

Recipe in a slow cooker

Place frozen champignons in a slow cooker. Fry the ingredients in the “Baking” mode. Add a little flour before the end of frying, stir and cook further.

Mix the ingredients with water and sour cream, add salt and chopped herbs, sprinkle with pepper. Cook the mixture for about 10 minutes in the “Steam” mode.

Prepare cocotte bowls and fill with julienne, grate cheese on top. Wash the multicooker, place a baking sleeve on the bottom, and place the molds on top. Cook the julienne in the “Baking” mode for 40 minutes.

Fried in a frying pan

Wash the mushrooms thoroughly and chop into medium-sized slices. Peel the onion, wash and chop into half rings. Add butter to a heated frying pan and fry the onion until golden brown. Add chopped mushrooms, sprinkle with salt and pepper.

Stir and continue frying. Season the ingredients with sour cream and continue simmering for 5 minutes. Grate the cheese on top and cook over low heat until a cheese crust forms.

In a bun

Grind clean champignons into cubes. Place the pan on the fire and add oil, then the champignons and fry. Cut the onion into cubes and add to the ingredients, sprinkle with chopped garlic on top.

Sprinkle the mushrooms with salt and pepper, add a little wine and cook until the wine has completely evaporated. Season the ingredients with sour cream, stir thoroughly and simmer for 5 minutes.

Remove the dish from the heat and leave to cool. On round buns, cut off the top layer, remove the crumb and pour julienne into the cavity. Grease a ceramic mold with butter, place buns on the bottom, grate cheese on top and place in the oven for baking. The dish is served hot.

In the microwave

Cut the chicken fillet into pieces, cubes or strips. Pour water into a microwave-safe pan and add meat. Cover with a lid and cook for 10 minutes at full power.

Grind the prepared champignons into pieces, add to the chicken meat and microwave for 10 minutes. Separately, prepare a sauce from cream and mayonnaise, sprinkle with salt and pepper, and mix with curry. Drain the liquid from the cooked meat and mushrooms and mix with the sauce. Sprinkle cheese on top, cook in the oven for 5-7 minutes in conventional mode.

With bechamel sauce

Cut chicken fillet into pieces. Wash the mushrooms, chop and combine with the chicken, place the ingredients in a frying pan and simmer for about 10 minutes. At this time, prepare the sauce from butter, flour, cream and salt. Stir, put on fire and wait until it boils, remove from heat.

Drain the liquid from the mushrooms and chicken, mix with the sauce and simmer a little. Fill the pots with the mixture, sprinkle cheese on top and cook in the oven for 20-25 minutes.

With potatoes

Chop the washed mushrooms and fry in butter, mix with chopped onions and fry until the mushrooms are ready. Add flour, cream, a little salt and pepper, simmer the ingredients until they thicken. Cut the peeled and washed potatoes into 2 halves, remove the contents with a spoon and add salt.

Add a little butter, fill with mushroom mixture and place on a baking sheet. Bake the product in the oven for 15 minutes, then remove and sprinkle with cheese, send back and cook for 20 minutes.

In a pot

Boil and chop the chicken fillet. Wash and chop the mushrooms. Fry finely chopped onion in a frying pan with vegetable oil, mix with meat and mushrooms, fry for a while, combine with sour cream and chopped herbs. Fill the pots with the mixture, grate the cheese on top and cook in the oven for 15 minutes at 180 degrees.

With chicken and cream

Grind the boiled chicken meat into slices. Cut the boiled mushrooms into thin noodles. Chop the onion and fry in a frying pan, then combine with mushrooms and meat, mix with 15 g of oil and simmer for 5 minutes. Separately, mix the cream with butter and flour to obtain a homogeneous mixture.

Combine mushrooms and meat with sauce, add salt and pepper, then simmer for 10 minutes. Fill the molds with the prepared julienne, sprinkle with cheese and cook in the oven for a quarter of an hour.

Option with cheese

Chop the mushrooms into pieces and place in a heated frying pan. In a separate bowl, fry the flour in oil and mix with sour cream. Mix the ingredients and boil, sprinkle with salt and add lemon juice. Place the fried mushrooms in cocotte makers, rub the cheese on top, pour over the sauce and place in the oven.

Classic recipe for julienne with chicken and mushrooms

This is another one of the most common recipes for making julienne. In addition to mushrooms, chicken and something else are added here, which you will learn about from the description below. In any case, the dish turns out incredibly tasty and aromatic.

Ingredients:

• Chicken fillet – 500 gr
• Champignons – 400 gr
• Ham – 300 gr
• Onions - 3 pcs.
• Milk – 600 ml
• Sour cream – 250 gr
• Hard cheese – 350 gr
• Butter - 70 g
• Flour - 2 tablespoons
• Ground nutmeg
• Vegetable oil
• Salt, pepper - to taste

Preparation:

1. First, let's start cutting food. Cut the ham into thin slices. Grate the cheese on a hard grater. Cut the onion into thin strips and the mushrooms into slices. Cut the chicken fillet into small pieces.

2. Pour some vegetable oil into the pan and heat it up. Then put the ham there and fry. Place it in a sieve to drain excess oil.

Next, fry the onion until golden brown and add it to the ham. Next, fry the chicken fillet, stirring constantly, until golden brown. Place it in the same sieve. Then, in small portions, stirring occasionally, fry the mushrooms and add to the rest of the ingredients.

3. Now let's make the sauce. First, boil the milk in a ladle. Then place a piece of butter in the pan. Melt it and pour flour into it. Stirring, fry for 1 minute. Pour hot milk into it in a thin stream and stir all the time to obtain a homogeneous mass. Salt, pepper and add ground nutmeg. Mix thoroughly again.

4. Place all the fried foods into the resulting sauce, stir and simmer for 2 minutes. Then pour the entire mixture into the prepared molds, leaving room for the cheese cap. Brush the top generously with sour cream and generously sprinkle with grated cheese. Place the filled molds on a baking sheet.

5. Preheat the oven to 200 degrees. Place a baking sheet with julienne there and bake for 15-20 minutes until the cheese crust appears golden brown. After this, serve immediately, as this dish should be consumed hot.

In potato nests

Champignon julienne can be prepared according to the classic recipe in potato nests. To prepare julienne in potato nests, you need to allocate approximately 90 minutes. There are enough ingredients for 4 servings.

To prepare julienne in potato nests, you need to follow this scheme:

1. The first step is to prepare the julienne. The onions need to be peeled, removing the skins from them, and chopped into small cubes. Chicken meat should also be cut into small pieces along with mushrooms.
2. Now you need to pour a little vegetable oil into the frying pan, add a piece of butter, heat it and add the onion. When the onion becomes transparent, you need to add chicken meat to it, add table salt and pepper and fry the ingredients for about 10 minutes.
3. Then you can add chopped champignons to the meat and fry the ingredients until the mushrooms release moisture. In the meantime, you need to grate the cheese on a fine grater and add 50 g to the frying pan. You will also need to add sour cream, mix the ingredients thoroughly and evaporate the liquid until thickened. Cover the finished julienne with a lid and turn off the heat.
4. Next, you need to peel the potato tubers, after washing them, cut them into several parts and put them in a pan. Potatoes need to be filled with water and boiled until soft. Now you need to drain the water and press the potatoes into mashed potatoes using a potato masher, add salt, add pepper, butter, egg and starch. You will need to mix the ingredients well with a spoon and cool the puree slightly.
5. The cooled puree must be transferred to a pastry bag. The baking dish should be greased with vegetable oil and portions of potatoes should be placed on it, forming nests. Potato nests need to be filled with julienne to the top and the form should be placed in an oven heated to 200 °C for 20 minutes. In 5 min. Before it’s ready, you’ll need to take out the pan, sprinkle each piece with the remaining Dutch cheese, return it to the oven and finish cooking.

Julienne nests prepared according to this recipe should be served with sliced ​​fresh or pickled cucumbers.

Julienne with chicken and mushrooms with cream in the oven

Julienne in cream sauce turns out very tasty and tender. Covered with a golden cheese crust on top and very juicy inside. Try this version of the famous and favorite dish.

Ingredients:

• Champignons – 450 gr
• Onions - 2 medium heads (or 1 large)
• Boiled chicken fillet – 400 g
• Heavy cream - 400 ml
• Flour - 30 g
• Salt, pepper - to taste
• Hard cheese - 200 gr
• Vegetable oil

Preparation:

1. Boil chicken fillet in lightly salted water. Then cool and cut into small pieces. Next, peel and finely chop the onion. Chop the champignons arbitrarily, but not coarsely. Grate the hard cheese.

2. Pour sunflower oil into the frying pan and heat it up. Place the onion there and fry until soft and translucent.

3. Then add the mushrooms to the onions and fry until all the released liquid has evaporated. Next, place the chicken fillet there. Salt and pepper to taste. Stir well, simmer for 1 minute and remove from heat.

4. Set the frying pan with its contents aside for now and take another, clean one. Heat it up, pour in the flour and fry, stirring, for about 1 minute. Then add salt, pepper and cream. Stir again to obtain a homogeneous mass. Bring it to a boil.

5. Add fried onions, mushrooms and chicken to the boiling sauce. Mix everything thoroughly and remove from heat.

6. Now divide the resulting mass equally into portion forms. Sprinkle julienne with grated cheese generously on top.

7. In this form, place the molds in an oven preheated to 180 degrees and bake for 20-30 minutes. The cheese should melt and become golden brown. Serve the julienne hot.

In buns

To prepare the julienne in the buns, you will need to allocate about 45 minutes.

You should take the following grocery set:

• 400 g champignons;
• 400 g chicken fillet;
• 400 g pork belly;
• 40 g butter;
• 500 ml milk;
• 2 tbsp. l. vegetable oil;
• 150 g cheese;
• 8 medium round or oval buns;
• 4 tbsp. l. flour;
• 1 tsp. table salt.

Champignon julienne, the classic recipe of which is supplemented with buns, is prepared according to the following scheme:

1. First, rinse the chicken meat under running cool water and dry it with a paper towel. You will need to divide the fillet into small pieces with a knife and place them in a hot frying pan with vegetable oil. The meat will need to be fried for about 10 minutes.
2. In the meantime, you can wash and cut into small pieces the champignons along with the pork belly. Transfer half of the fried chicken to another frying pan. You will need to pour the chopped champignons into one pan and the pork belly into another. You can close the pans with lids, reduce the heat to low and cook the ingredients for 10 minutes.
3. Now you need to pour 2 tbsp into each pan. l. flour and mix the ingredients thoroughly. You need to add an additional piece of butter to the pan with the mushrooms. Now you will need to pour 250 ml of milk into both frying pans, mix all the ingredients again and continue cooking until the sauce thickens.
4. During this time, you need to prepare the buns. The top part of the product should be cut off and the soft part scraped out with a spoon. The blanks will need to be placed on a baking sheet and placed in a hot oven, heated to 190 °C, for 10 minutes.
5. While the buns are baking, you can grate the cheese using a fine mesh grater. The finished buns can be filled with ready-made julienne by placing julienne with mushrooms in 4 buns, and julienne with brisket in the rest. The top of the buns should be covered with grated cheese and the pieces should be returned to the oven for 15 minutes. until the cheese melts.

Ready.

Lazy julienne in a frying pan

You can cook julienne even faster than previous recipes in a frying pan. It turns out very tasty and tender. The author of the video will tell you in detail how to do this. Be sure to try it and you will be able to appreciate the beauty of this method.

Ingredients:

• Chicken fillet - 2 pcs.
• Champignons – 300 gr
• Onion - 1 pc.
• Cream 20% – 200 ml
• Hard cheese - 200 gr
• Vegetable oil
• Salt, pepper - to taste

You can prepare delicious julienne very easily and quickly. It can be eaten as a separate, independent dish or added to it as a side dish. For example mashed potatoes.

Julienne of champignons and sour cream

Julienne of fresh champignons with sour cream sauce turns out incredibly tasty and will help diversify your daily diet.

You will need:

• chicken breast – 550 g;
• pepper;
• champignons – 500 g;
• sour cream – 350 ml;
• salt;
• cheese – 200 g;
• butter;
• onion – 250 g.

Step by step process:

1. Chop the onions. Fry until transparent.
2. Combine with mushrooms, cut into thin slices. Grind the boiled breast. Send the resulting straw to other products.
3. Cook until all the moisture has evaporated.
4. Grease the cocotte makers with butter. Fill with prepared ingredients. Drizzle with sour cream. Generously distribute the grated cheese on a medium grater.
5. Preheat the oven. Set up cocotte makers. Simmer at 180°C for a quarter of an hour.

The thick layer of cheese makes the dish look appetizing

Julienne with mushrooms and chicken in sour cream and cream

Let's look at another way to prepare julienne. The dish turns out very tender, incredibly tasty and aromatic. We will prepare it in one large baking dish, but you can also use special portioned molds.

Ingredients:

• Mushrooms (champignons) – 1 kg
• Onions - 2-3 pcs.
• Chicken fillet (boiled) – 500 g
• Sour cream – 100 gr
• Cheese – 250 gr
• Cream 20% – 200 gr
• Salt, pepper - to taste
• Vegetable oil - for frying

Boil the chicken fillet in salted water until tender, cool and cut into small pieces.

Preparation:

1. Cut the mushrooms into small pieces. Heat a frying pan with vegetable oil and place the champignons there. Fry them until all the liquid has evaporated and they have reduced in volume. Don't forget to stir periodically. Then place them in a separate dish and set aside temporarily.

2. Next, cut the onion into small cubes and place in a clean, preheated frying pan. First pour in a little vegetable oil. Fry the onion until golden brown.

3. Add mushrooms and boiled chicken fillet cut into small pieces to the fried onions. Add salt, pepper, sour cream and pour in the cream. Mix everything well and simmer covered for about 10 minutes over low heat.

4. Transfer the resulting mixture into a heat-resistant form, smooth it out and sprinkle with pre-grated cheese. You can also distribute evenly into portioned molds, if desired.

5. Preheat the oven to 180 degrees. Place the form with the contents there for 15 minutes. During this time, the cheese will melt and brown. Remove the julienne from the oven and you can serve it immediately.

With sausages

This version of the dish includes the following ingredients:

• 300 g champignons;
• 200 g sausages;
• 1 large onion;
• 8 tbsp. l. sour cream with a fat content of 10-15%;
• 150 g hard cheese;
• salt;
• ground pepper.

Champignon julienne, the classic recipe of which is supplemented with sausages, is prepared as follows:

1. The mushrooms should be washed, poured into a saucepan, filled with cold water, added a little salt and cooked after boiling for about 10-15 minutes. Then the champignons will need to be placed on a cutting board and chopped into small cubes.
2. After this, peel the sausages from the films, place them on a kitchen board and cut into slices. Next, you need to prepare the onion by removing the skins from it and chopping it into small cubes on a cutting board.
3. You need to pour oil into the frying pan, heat it, add the fried onion and cook until it becomes soft.

4. Pour mushrooms, fried onions, chopped hard cheese, chopped sausages, salt and pepper into a deep ceramic pot and mix. At the end you need to add sour cream.
5. Julienne needs to be placed in the oven, which must be preheated to 180°C, and cooked until a golden crust forms on the surface of the dish.

Recipe for julienne with cheese in tartlets

By the way, here is an excellent version of julienne with mushrooms and cheese for the festive table. We will cook it directly in tartlets. Agree, this is simply a wonderful and delicious snack.

Ingredients:

• Champignons – 250 gr
• Onion - 1 pc.
• Garlic - 2 cloves
• Ground pepper - to taste
• Ground nutmeg - 0.5 teaspoon
• Salt - 1 teaspoon
• Flour - 1 tablespoon
• Butter - 2 tablespoons
• Cream 250 gr

Preparation:

1. Wash the champignons and remove dirt. Then cut them into thin strips. Peel the onion and chop it very finely. Grind the garlic in any way convenient for you (chop, pass through a garlic press or grate on a fine grater).

2. Heat a frying pan and melt butter (1 tablespoon) in it. Put onions and garlic there. Fry them until the onion becomes transparent. Then add the mushrooms and fry until all the moisture has evaporated. Stir everything periodically.

3. Heat another frying pan and melt 1 tablespoon of butter in it. Then put the flour there and fry in oil until it becomes a homogeneous mass. Next, pour in the cream and stir. Cook the sauce, stirring until thickened. After this, remove from heat. Add ground pepper, nutmeg, salt and mix everything well.

4. Return the pan with the mushrooms and onions to the stove. Pour in the sauce and stir. Bring the entire mixture to a boil and remove from heat.

5. Divide the prepared mushroom mixture in the sauce equally into tartlets. Sprinkle grated cheese on top. Place them in a baking dish or on a baking sheet and place them in an oven preheated to 200 degrees. Bake for 10 minutes. Then transfer them to a serving platter and serve. You can decorate the top with fresh herbs.

With pineapples

List of ingredients needed to prepare this dish:

• 250 g chicken breast;
• 300 g champignons;
• 3 canned pineapple rings;
• 6 tbsp. l. chicken broth;
• 100 g hard cheese;
• 3 tbsp. l. fruit syrup;
• 150 ml mayonnaise;
• salt;
• sunflower oil.

Description of the cooking process:

1. You need to pour cold water into the pan, put the washed chicken breast in it, put it on the fire, boil it, add a little salt to the boiling water and cook the breast for 30 minutes, skimming off any foam that appears.
2. Then you will need to remove the breast from the pan, place it on a cutting board and thinly cut into pieces. Wash the champignons in cold water, cut them into slices and place them in a frying pan, preheated over high heat with sunflower oil.

3. Mushrooms should be fried until all the moisture has evaporated. Use a grater to grind the hard cheese. Pour chopped chicken breast into a large ceramic pot, pour in chicken broth, put in pineapple rings, previously cut into small pieces, pour in fruit syrup, add mushrooms, mayonnaise and add chopped cheese.
4. Now you need to place the dish in the microwave and cook at 600 W for no more than 5 minutes. If you don’t have a microwave, the dish can be baked in an oven preheated to 200°C.

Julienne with mushrooms and chicken in a slow cooker

In the last recipe I want to show you how you can cook julienne in a slow cooker. You can adjust the quantity of ingredients according to your own needs. For example, I would add more cheese than indicated in the ingredients. But that's up to your taste. Watch the video where the author will tell you the whole process in detail.

Ingredients:

• Mushrooms – 350 gr
• Chicken fillet – 400 gr
• Milk or cream - 250 ml
• Onion - 1 pc.
• Hard cheese – 100 g
• Butter - 50 g
• Flour - 1.5 tablespoons
• Table mustard - 0.5 teaspoon
• Salt - to taste

The recipe review is complete for today. Now you understand that preparing julienne is not at all difficult and does not take that long. Choose any recipe you like and treat your loved ones to an incredibly tasty dish that they will love to eat.

Enjoy your meal! Bye!

How to cook champignon julienne

Traditionally, julienne is prepared in cocotte makers. These are small utensils, usually metal with a long handle. Pots, duck pots and various heat-resistant forms are also used.

Select champignons that are fresh, strong and without damage. If the mushrooms sit in the refrigerator for a long time and become soft, the taste of the dish will be spoiled. Frozen and canned fruiting bodies are also used. The frozen product is pre-thawed in the refrigerator. If you place it in water, the mushrooms will absorb a lot of liquid. This will make them shapeless and tasteless.

Be sure to use hard cheese, which is generously sprinkled on the workpiece. As a result of simmering in the oven, it forms a delicious, appetizing crust on the surface.

Serve julienne warm

Food with sour cream

In this recipe for julienne in cocotte makers, the role of creamy sauce is played by sour cream. To prepare the dish you need to take:

• chicken fillet – approximately 500 grams;
• 300 grams of sour cream;
• three onions;
• two hundred grams of champignons;
• 30 grams of butter;
• 150 grams of hard cheese;
• a tablespoon of flour;
• salt and ground black pepper to taste;
• three allspice peas;
• one bay leaf;
• vegetable oil for frying ingredients.

For this julienne, any part of the chicken is used in cocotte makers. For example, thighs, legs or breasts.

Option without butter

This version of julienne in cocotte makers can be called the simplest. It requires a minimum amount of ingredients. For this dish you need:

• two hundred grams of chicken breast;
• 500 grams of any mushrooms;
• one hundred grams of hard cheese;
• a glass of broth;
• a glass of sour cream;
• a tablespoon of flour;
• a little salt.

It is better to take a strong broth, choosing either chicken or mushroom. Of course, you can use water, but the taste of the dish will be less rich. So, you can take the broth from poultry cooking.

Appetizing dish with turkey

How to make julienne original without experimenting too much with ingredients? Use turkey breast! It has many useful properties. For this recipe you need to take:

• two hundred grams of fillet;
• three hundred grams of champignons;
• three onions;
• one hundred grams of butter;
• two hundred grams of cheese;
• one hundred grams of fat sour cream;
• some coriander seeds;
• Bay leaf;
• allspice peas;
• salt and ground black pepper.

You can also use aromatic herbs to suit your taste. For example, basil, fennel, a mixture of Provencal or Italian herbs.

How to cook champignon julienne with broccoli

The recipe for julienne with champignon mushrooms with the addition of broccoli turns out to be especially tasty and dietary.

You will need:

• broccoli – 300 g;
• red pepper – 150 g;
• spices;
• champignons – 300 g;
• salt;
• cream – 120 ml;
• onion – 120 g;
• pepper;
• hard cheese – 70 g.

Required components:

1. Place the broccoli, disassembled into florets, into boiling water and cook for four minutes. You can’t keep it longer, otherwise the cabbage will be overcooked. Rinse with cold water.
2. Chop the onion. Fry. The color of the vegetable should become slightly golden.
3. Add finely chopped mushrooms. Fry until done. Flour. Mix.
4. Pour in the cream. Salt and pepper. When the mixture thickens, add broccoli. Cook for three minutes.
5. Transfer to forms. Spread the grated cheese over the surface. Cook in the oven until a thick crust forms. Temperature – 180°C.

The finished dish is generously sprinkled with dill.

Julienne of frozen champignons

Julienne with champignons and cheese in the oven can be prepared not only from fresh mushrooms, but also from frozen ones. To do this, they are first thawed in the refrigerator.

You will need:

• frozen champignons – 350 g;
• onion – 350 g;
• flour – 30 g;
• turkey fillet – 350 g;
• cheese – 250 g;
• salt;
• pepper;
• sour cream – 260 ml.

Step by step process:

1. Thaw fruit bodies. Cut into slices. Place in the form.
2. Chop the onion and fry. Sprinkle with flour and pour in sour cream. Cook for five minutes.
3. Cut the turkey into strips and place on the mushrooms. Sprinkle with salt. Spice up.
4. Pour over the prepared sauce. Sprinkle with grated cheese.

For a more impressive presentation, the finished dish can be decorated with chopped mushrooms

Julien "Pineapple"

This type of julienne is slightly different from the classic version, but the exotic dish is no less tasty.

Ingredients:

• Chicken 250 g
• Broth 6 tbsp. lie
• Canned pineapple 3 pcs
• Syrup 3 tbsp. lie
• Sour cream 150 g
• Mushrooms 300 g
• Cheese 100 g

Preparation:

Cut the boiled chicken and mushrooms into pieces. Fry the mushrooms in oil. Grate the cheese. Place in the cocotte maker one by one: chicken, 1 tbsp broth, pineapple, 0.5 tbsp pineapple syrup, mushrooms, sour cream, cheese. Bake for 6 minutes.