Julienne is a beautiful name for an amazing French dish. It is not very difficult to prepare, it turns out very tasty and satisfying.
There are several options for combining products. You can vary the amount and type of spices. Here are the most successful and proven step-by-step recipes for julienne.
Julienne with chicken, mushrooms, cheese and cream in the oven
Julienne is a delicious dish with a delicate creamy taste, which is similar to a regular casserole of mushrooms, chicken and cheese in sauce. One of the most delicious and aromatic hot appetizers is also prepared with seafood.
Cooking time – 1 hour 25 minutes.
Cooking time – 35 minutes.
Number of servings – 10.
Ingredients:
- Chicken fillet – 300-500 gr.
- Mushrooms – 200-300 gr.
- Onion – 100-200 gr.
- Cheese – 150-250 gr.
- Cream 10-20% – 250-350 ml.
- Flour – 2 tbsp.
- Salt - to taste.
- Ground black pepper - to taste.
- Vegetable oil - for frying.
Cooking process:
Step 1. The first stage of preparing julienne is preparing the onions and mushrooms. Peeled onions should be cut into either thin half rings or small cubes.
Step 2. We sort out the mushrooms (oyster mushrooms, porcini mushrooms, champignons). Then we wash them with running water and place them on a paper towel or several layers of napkins. When the mushrooms are dry, cut them into slices.
Step 3. Chicken fillet should be boiled in advance until soft. The chicken must be washed before cooking. Cut the finished meat into small pieces.
Step 4. Coarsely grate a piece of cheese. On the stove, in a frying pan with heated vegetable oil, place the onion cubes. When it is cooked until soft, add the mushrooms and fry the ingredients together. After 10-15 minutes, when all the liquid has boiled away, add chicken meat to the pan. Sprinkle the mixture with salt, pepper and mix. Turn off the stove.
Step 5. Now that the base for the julienne is ready, you can start preparing the sauce. In a frying pan without oil, heated on the stove, add 2 tablespoons of sifted flour. Fry it for a couple of minutes and stir constantly. Add warm cream and spices to the flour. Stir the sauce constantly until it boils. We spread the mixture of mushrooms, onions and chicken. Mix again. Turn off the stove.
Step 6. Pour the mixture into a general form or portion it into cocotte makers. Sprinkle the julienne with an even layer of cheese, the amount of which should be sufficient for this dish. Bake the julienne in the oven for 20-30 minutes at 180 degrees.
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Julienne - general principles of preparation
One of the main ingredients of julienne is chicken. White fillet or trimmings of the flesh from the thighs are used. Pieces with bones will not work as you will need to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes there are options with fried, baked and even smoked chicken.
Mushrooms can be added to chicken julienne or used independently as a filling. The most affordable option is champignons. They are delicious, simple and fast. Mushrooms are fried until almost done with onions in a frying pan. Then they are combined with the chicken, placed in cocotte makers or other molds, and filled with sauce.
What sauces are usually made from:
• milk, cream, sour cream;
• flour;
• oil;
• spices.
After pouring the main ingredients of the julienne, the dish is covered with grated cheese. They can't cook without it. There is no need to make the crust thin.
Classic julienne is baked in the oven. The products are almost ready, you just need to combine the flavors to get a beautiful cheese crust. This will take no more than 20 minutes; it is better not to set the temperature below 200 degrees.
Julienne with chicken, mushrooms and sour cream in the oven
Initially, julienne was prepared only from mushrooms, and then they began to be supplemented with other ingredients: chicken, seafood, vegetables, prunes. Julienne is served in small bowls - cocotte makers - or in small saucepans.
Cooking time – 1 hour 10 minutes.
Cooking time – 30 minutes.
Number of servings – 2.
Ingredients:
- Chicken fillet – 1 pc.
- Mushrooms – 200 gr.
- Sour cream – 150 ml.
- Cheese – 100 gr.
- Sunflower oil – 30 ml.
- Parsley – 3 branches.
Cooking process:
Step 1. Trim the veins and films on the chicken fillet, and then rinse it with warm running water. Blot excess moisture with a paper towel and cut the fillet into small pieces. Place the meat in a frying pan with heated oil. Salt the fillet and fry until half cooked.
Step 2. We sort out the mushrooms. We remove shadows and other unnecessary details that confuse you. Then we wash the product. To quickly rid it of excess moisture, place it on paper towels. Cut into slices. Add the mushrooms to the meat and stir. Fry until done.
Step 3. Finely chop the washed parsley branches and place them in a frying pan along with sour cream (150 milliliters). Simmer the food for a few minutes.
Step 4. Divide the mixture into cocotte bowls. Cover the julienne with sour cream with a high fat content. This is necessary to ensure that the julienne is tender and soft inside. Finely grate the cheese. Sprinkle portions of julienne with it. When baking, the cheese will melt and cover the dish with a thick crust, which will protect it from drying out.
Step 5. Place the containers on a baking sheet. Place in the oven, preheated to 180 degrees, and bake for 10-15 minutes. If the julienne has cooled down when guests arrive, it can also be reheated in the oven for 5-7 minutes.
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Calorie content of porcini mushroom julienne
Julienne or cocotte, as this appetizer is often called in France, is a medium-calorie dish. The energy value of classic julienne is 150-160 kcal per 100 grams. The serving size, as a rule, does not exceed 150 grams.
The calorie content of the dish can be adjusted. For example, if you add heavy cream instead of sour cream to a recipe for julienne made from dried porcini mushrooms, its energy value will immediately increase by 45 kcal. During the period of weight loss, you can occasionally treat yourself to a dietary option, without adding flour, with low-fat sour cream and low-calorie cheese.
Homemade julienne with mushrooms in tartlets
One of the options for preparing julienne is in tartlets. Thanks to the use of ready-made molds, the dish looks interesting and appetizing on the festive table.
Cooking time – 1 hour 10 minutes.
Cooking time – 55 minutes.
Number of servings – 7.
Ingredients:
- Chicken fillet – 150 gr.
- Tartlets – 15 pcs.
- Champignons – 150 gr.
- Onion – 1 pc.
- Cheese – 150 gr.
- Cream 20% – 200 ml.
- Flour – 2 tbsp.
- Vegetable oil - for frying.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. Before you start preparing the julienne, take the cream out of the refrigerator and warm it at room temperature. Then we prepare the products for julienne. We sort the mushrooms, rinse with running water, pat dry with a paper towel and cut into thin slices. Boil the fillet until cooked and cool. Cut the meat into cubes. Finely chop the peeled onion.
Step 2. Place mushrooms in heated oil in a frying pan.
Step 3. Almost immediately add onions to them. Fry the ingredients together, stirring constantly, for 10 minutes.
Step 4. Add chicken fillet to the mushrooms and onions. Mix the mixture and pour in the cream. Season with spices.
Step 5. Pour sifted flour (2 tablespoons) into the dish. Stirring, bring the sauce to a thick structure. Turn off the stove. We spread the finished mixture into tartlets, which we place on a baking sheet.
Step 6. We will bake the dish at a temperature of 180 degrees. We immediately put it on the oven display. While the oven is heating up, coarsely grate the cheese and cover the julienne with it. Place the pieces in the oven for 5-7 minutes.
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Julienne with mushrooms and cream in a frying pan
A simple recipe suitable for a light family dinner that does not require special table setting. The dish is served directly in the pan without using molds.
Cooking time – 1 hour 10 minutes.
Cooking time – 35 minutes.
Number of servings – 4.
Ingredients:
- Champignons – 500 gr.
- Onion – 1 pc.
- Cream 20% – 200 ml.
- Flour – 1 tbsp.
- Ground black pepper - to taste.
- Salt - to taste.
- Cheese – 150 gr.
- Olive oil – 3 tbsp.
- Greenery - for decoration.
Cooking process:
Step 1. Select a small frying pan with high sides to prepare julienne. Heat the olive oil in it and at the same time finely chop the peeled onion. Place the onion in oil and fry.
Step 2. While the onion is softening and browning, sort out the champignons. If necessary, cut off the ends of the “legs”, rinse with running water and blot with a paper towel. Cut the mushrooms into thin slices and add to the rosy onions.
Step 3. Fry the ingredients until the mushroom liquid has completely evaporated. If this is not done, the julienne will turn out watery.
Step 4. Mix the julienne sauce in a deep container. Pour in the cream and add one tablespoon of sifted flour to it. Season the mixture with salt and black pepper. Mix the ingredients thoroughly so that when they hit the hot frying pan, lumps do not form in the sauce.
Step 5. Pour creamy sauce over mushrooms and onions. Simmer until thickened for 3-5 minutes. At the same time, mix the mass.
Step 6. Sprinkle the dish with cheese, which we grate coarsely. We wait until the cheese melts under the lid and covers with a julienne crust. If desired, the dish can be decorated with chopped herbs.
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Julienne with mushrooms and sour cream in a frying pan
We recommend preparing julienne according to a simple recipe with the addition of champignons or wild mushrooms. Thanks to the rich aroma and taste of the product, the dish will turn out incredibly appetizing. Creamy sauce will add tenderness to the julienne.
Cooking time – 1 hour 5 minutes.
Cooking time – 30 minutes.
Number of servings – 6.
Ingredients:
- Champignons – 500 gr.
- Onion – 2 pcs.
- Garlic – 1 tooth.
- Cheese – 150 gr.
- Sour cream – 200 gr.
- Flour – 2 tbsp.
- Olive oil – for frying.
- Salt - to taste.
- Ground black pepper - to taste.
Cooking process:
Step 1. We sort out the champignons. Cut off all unnecessary parts and cut the mushrooms into thin small slices. Before slicing, the champignons should be thoroughly washed and then allowed to dry. Finely chop the peeled clove of garlic.
Step 2. Place the chopped products in hot olive oil heated in a frying pan. They should be fried until golden brown (10-12 minutes). In this case, the liquid that the mushrooms secrete must evaporate completely, otherwise the julienne will turn out watery.
Step 3. Peel a couple of onions and finely chop them with a knife. Place the onions in a clean frying pan with newly heated olive oil. Fry the aromatic ingredient until soft (10 minutes) over medium heat.
Step 4. Sprinkle the onions with two tablespoons of sifted flour. Fry it, stirring constantly, for three minutes. Add 200 grams of sour cream, salt and ground black pepper to the onion in the amount you need. When the sauce boils, simmer it for about five minutes until it thickens.
Step 5. Add mushrooms to the sauce. Sprinkle the julienne with coarsely grated cheese and wait until it melts and turns into a thick crust. The process must take place under a lid.
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Julienne of dried mushrooms and chicken with béchamel sauce
You will need the following products: 250 g of dried mushrooms, 0.5 kg of chicken fillet, 1 large onion, 100 g of any hard cheese, 2 tbsp. spoons of vegetable oil, 50 g of wheat flour, 50 g of butter, 0.5 liters of milk, salt, black pepper and nutmeg to taste.
To prepare bechamel sauce, melt the butter in a separate bowl and add flour. Using a wooden spatula, thoroughly grind the resulting mixture and, without removing it from the heat, begin to gradually pour in the milk. After adding each portion of milk, stir the sauce well to avoid lumps. When all the milk has been used, add salt, pepper and nutmeg to the sauce and stir. Let the sauce simmer over low heat for 3 minutes.
How to cook julienne with mushrooms in pots?
Another simple recipe that may become your favorite. Julienne is prepared from inexpensive and affordable products for any housewife. The dish will amaze your guests with its rich taste, aroma and interesting presentation - in pots.
Cooking time – 1 hour 10 minutes.
Cooking time – 35 minutes.
Number of servings – 4.
Ingredients:
- Chicken breast – 250 gr.
- Mushrooms – 200 gr.
- Onion – 80 gr.
- Cheese – 80 gr.
- Vegetable oil - for frying.
- Cream 10% – 150 ml.
- Butter – 40 gr.
- Flour – 2 tbsp.
Cooking process:
Step 1. To prepare julienne, chicken breast should be washed in advance and boiled in salted water until tender. Then the cooled breast should be cut into small cubes.
Step 2. To prepare julienne, it is better to use fresh mushrooms, but you can replace them with canned ones. The fresh product must be sorted, washed, wiped with a paper towel and cut into slices, and the canned product must be rinsed with cold water. The onion must be peeled and cut into thin half rings.
Step 3. Preheat the vegetable oil in a frying pan, and then put the mushrooms and onions in it. Fry the food until a golden crust appears.
Step 4. At the same time, stir the mushrooms and prepare the julienne sauce. In another dry frying pan, fry a couple of tablespoons of sifted flour until nut-colored, and then pour in 150 grams of cream. Add 40 grams of butter.
Step 5. Simmer the sauce in a frying pan until it becomes thick (about four minutes). Place pieces of boiled chicken on the bottom of the pots. The next layer is mushrooms and onions. Pour the sauce evenly over the ingredients and sprinkle with grated cheese (large slices).
Step 6. Cover the pots with lids and place in a preheated oven (180-200 degrees). After 20 minutes, serve the finished dish in pots to the table.
Bon appetit!
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Delicious julienne with chicken, mushrooms and potatoes
Thanks to potatoes, julienne becomes not just a hot appetizer, but a full-fledged second course that can be served for lunch. If you prepare julienne in a casserole dish and garnish with herbs, it will suitably decorate the holiday table.
Cooking time – 1 hour 35 minutes.
Cooking time – 35 minutes.
Number of servings – 6.
Ingredients:
- Potatoes – 6 pcs.
- Onion – 1 pc.
- Chicken fillet – 200 gr.
- Canned champignons – 400 gr.
- Flour – 1 tbsp.
- Milk – 100 ml.
- Cream 20% – 200 ml.
- Cheese – 200 gr.
- Greens - to taste.
- Salt - to taste.
- Ground black pepper - to taste.
- Garlic - to taste.
- Vegetable oil - for frying.
Cooking process:
Step 1. Remove the skins from several potatoes using a knife. We wash off the dirt from the root crops with running warm water, cut off dark spots, green areas and remove other defects. First cut the potatoes into bars and then into small cubes. Place the potatoes in vegetable oil preheated in a frying pan. Fry the root vegetables until almost cooked.
Step 2. Transfer the potato cubes from the pan to the bottom of the baking dish. Salt the root vegetables.
Step 3. Cut one peeled onion into small cubes. We wash the chicken meat under running water and dry it with paper towels. If there are films on the fillet, remove them with a knife. Finely chop the chicken. In a clean frying pan, heat the oil again and fry the food in it until the onion becomes soft.
Step 4. Add canned mushrooms to the onions and chicken fillet. You can use fresh mushrooms, cut into slices. Fry the ingredients until the mushroom liquid evaporates.
Step 5. Already in a dry and clean frying pan without traces of vegetable oil, fry one tablespoon of sifted flour. It should take on a creamy tint. Pour 100 milliliters of milk into the flour, but not immediately, but gradually.
Step 6. Stirring constantly, bring the sauce until thick, and then put it in a frying pan with onions, mushrooms and chicken. Pour 200 milliliters of cream, chopped fresh herbs, salt and pepper into the mixture. Mix the ingredients thoroughly, cover the pan with a lid and simmer for 5 minutes.
Step 7. Spread the mixture on top of the potatoes. Then sprinkle it with grated cheese (grate it on a coarse grater). Place the container with the dish inside an oven preheated to 180 degrees for 15-20 minutes.
Bon appetit!
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Julienne in a bun
Wait, an affordable, satisfying and trendy recipe for a hot appetizer or main dish at a party that can easily surprise your guests.
Ingredients:
- 6 ready-made small buns, either bran or whole grain;
- 200 g champignons or any mushrooms. Pre-boil raw or dried mushrooms;
- 400 g chicken fillet, drumsticks or thighs possible;
- 1 onion;
- 1 – 2 tomatoes;
- 100 ml heavy cream;
- 100 – 120 g hard grated cheese;
- butter;
- salt, pepper, any spices as desired (basil, oregano, thyme).
Preparation:
Chop the onion and prepared mushrooms. Fry them together in enough oil.
Add finely chopped or minced chicken fillet (use a rack with large holes, like for steak). Fry until the meat is set.
Add cream, season with spices and seasonings, simmer until the sauce evaporates.
At this time, scald and remove skins and seeds from the tomatoes, chop them finely, add salt if they are juicy, and allow some of the liquid to drain.
Mix slightly cooled fillet with tomatoes.
Cut off the tops of the buns and scoop out the pulp. (Do not throw it away, you can put it in cutlets or make breadcrumbs).
Place the prepared filling into the buns, sprinkle cheese on top, place on a baking sheet or in a baking pan lined with parchment.
Bake in a hot oven until the cheese melts and a crust appears.
You can make 1 - 2 large buns, then cut them into 4 portions with a very sharp knife.
Step-by-step recipe for julienne with mushrooms in cocotte makers
There are three ways to serve julienne prepared according to this recipe: on a plate, in cocotte bowls and in “bags” of pancakes. In any of these options, julienne will look great.
Cooking time – 1 hour 25 minutes.
Cooking time – 35 minutes.
Number of servings – 4.
Ingredients:
- Champignons – 350 gr.
- Chicken breast – 1 pc.
- Onion – 2 pcs.
- Vegetable oil – 3 tbsp.
- Sour cream 20% – 3 tbsp.
- Salt – 1/2 tsp.
- Ground black pepper – 2 pinches.
- Cheese – 200 gr.
Cooking process:
Step 1. Peel a couple of onions and finely chop them with a knife.
Step 2. We sort out 350 grams of fresh champignons and free them from darkening. Using a knife, cut off the base of the “legs” of the mushrooms. Wash them thoroughly with running water. Transfer the mushrooms to a paper towel to absorb excess moisture. Cut the champignons into slices.
Step 3. Wash one chicken breast with cool water. Lightly squeeze the meat and wipe off any remaining moisture with a paper towel. Cut the fillet into small cubes.
Step 4. Fry the onion in heated vegetable oil. You can use butter for frying, but when exposed to cold, its grains freeze, which affects the taste of julienne. It is enough to simmer the onion for 5-7 minutes over medium heat.
Step 5. Add mushrooms to the onion. As soon as they begin to release liquid, add meat to the ingredients. Mix the products. Cover the pan tightly with a lid and simmer the mixture for about ten minutes.
Step 6. After the chicken and mushroom juice has evaporated, add 3 tablespoons of sour cream and spices to the products. Stir the julienne and simmer it on the stove for a couple of minutes. Place the dish in cocotte bowls and sprinkle with cheese (grate coarsely or finely).
Step 7. Bake the julienne for 10-20 minutes in a preheated oven. Temperature – 200 degrees.
Bon appetit!
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