The classic recipe for oyster mushroom julienne is a delicious dish that is considered a delicacy in world cuisine. The list of possible options increases every year due to increasing popularity. Proper preparation of ingredients and step-by-step adherence to technology is the key to preparing a delicacy.
There is no need to chop the mushrooms too finely - they shrink in size during cooking.
Cooking features
Julien is a French dish popular all over the world. Its peculiarity is cutting the ingredients into strips. In France, soups, salads and other dishes with this feature can be called julienne. We use this name for mushroom casseroles with cream sauce and cheese.
It is best to prepare julienne from oyster mushrooms. They are available, they do not need to be pre-cleaned and boiled, only the legs are not used, as they are hard. Oyster mushrooms are healthy, satisfying, and add a pleasant mushroom aroma to the dish.
To make the dish tasty, you can use the advice of experienced chefs:
- you can use frozen or canned mushrooms;
- if vegetables are added, they should be soft: eggplants, zucchini, potatoes, tomatoes;
- when serving, you can sprinkle with herbs;
- when preparing julienne in cocotte makers or pots, they are first greased with oil, and they need to be placed on a baking sheet with water;
- for baking in the oven it is better to use sour cream or cream sauce;
- You can add any spices to taste; the best combinations with these products are black and red pepper, nutmeg, garlic or hop-suneli seasoning.
Similar Recipes
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Classic recipe
The most popular classic recipe is suitable for any holiday. It is simple, the dish is baked in cocotte makers. But you can use ceramic pots or small molds. Oyster mushroom julienne is fragrant, juicy and tender.
Ingredients:
- 200-300 g chicken fillet;
- 300 g oyster mushrooms;
- 2-3 onions;
- a glass of cream;
- 260 g hard cheese;
- 30-40 g flour;
- 30 g butter;
- 2 cloves of garlic;
- a pinch of salt, black pepper, paprika and nutmeg.
Preparation:
- Boil the chicken in salted water, cut into strips.
- Fry the mushrooms with onions for 15 minutes, preferably in butter.
- Separately prepare the sauce from butter, fried flour, cream and spices, simmer until thickened.
- Mix the chicken, mushrooms and sauce and place in the molds.
- Sprinkle grated cheese on top and bake in the oven until golden brown.
How to cook oyster mushroom julienne
The initial step is the selection and preparation of the components included. The fruiting body of the mushroom should be a soft gray shade.
Preparation stages:
- Washing oyster mushrooms and removing the root should be done with a sharp knife. The reason is that the product contains mycelium.
- Cutting the peel from the cap (this step is optional).
- Sort the fruits (large ones separately from small ones).
- Chop the mushrooms.
Important! Do not cut the product into too small pieces. The reason is that during frying, due to loss of moisture, they greatly decrease in size.
Benefits of oyster mushrooms:
- Providing a beneficial effect on the organ of vision (due to the high content of vitamin A).
- Accelerating the process of regeneration of cells of the circulatory system (the product is especially useful after surgery).
- Strengthening muscle tissue.
- Normalization of the nervous system.
- Improving the condition of skin and hair.
- Reducing blood cholesterol levels.
- Improved brain activity.
The product loses a small amount of nutrients during heat treatment.
Ingredients needed to prepare the dish:
- oyster mushrooms – 600 g;
- sour cream – 100 g;
- chicken fillet – 3 pieces;
- flour – 40 g;
- cheese (hard variety) – 200 g;
- onion – 1 piece;
- vegetable oil – 45 g;
- salt and black pepper - to taste.
Ready julienne can be sprinkled with herbs
Recipe for making oyster mushroom julienne in a frying pan:
- Cut the mushrooms into strips.
- Chop the onion (shape - half rings).
- Grate the cheese on a medium grater.
- Boil the chicken fillet in salted water and cut the product into small pieces.
- Fry the onion in a frying pan with the addition of vegetable oil.
Advice! The appearance of a golden crust indicates readiness. - Add the oyster mushrooms to the onion and fry the ingredients for 10 minutes.
- Add sour cream and spices to taste. Extinguishing time is no more than 5 minutes.
- Add flour to the pan and simmer for a couple more minutes.
- Mix the prepared mixture with the chopped fillet.
- Place the ingredients in special forms.
- Top the dish with sliced cheese.
- Place the containers in the oven. The required temperature is 200 degrees, time is 10 minutes (the cheese must completely melt).
The finished snack can be sprinkled with chopped herbs.
Cooking options
There are several options for preparing this dish with oyster mushrooms and chicken. Spices to taste, vegetables are added to it, and various sauces are used for filling. You can cook oyster mushroom julienne on the stove, in the oven, or in a slow cooker. If the dish is made on a large baking sheet or frying pan, the sauce should be thick, since the julienne will need to be cut into portions.
For a holiday table, you can serve this dish in an unusual way. It turns out delicious if you fill dough tartlets or small buns, as well as potatoes or other vegetables. They are not only a baking container, but also an edible additive.
With chicken hearts
Instead of fillets, you can use chicken hearts. The dish will turn out no less tasty. The following ingredients will be required:
- hearts 500 g;
- oyster mushrooms 250-300 g;
- onions 2 pieces;
- cheese 200 g;
- cream 50 ml;
- flour 50 g;
- salt, spices.
Before cooking, it is recommended to soak the hearts in cold water for half an hour. After this, fry in oil for 20 minutes, add onions and mushrooms, fry for another 10 minutes. Then simmer with the remaining ingredients, except cheese, under the lid for 5 minutes. Place in pans, sprinkle with cheese and bake.
In pots with béchamel sauce
The simplest cooking option that does not take much time and does not require a variety of products. It can be quickly prepared when guests unexpectedly arrive. Bechamel sauce gives the dish a delicate and spicy taste.
Differences in preparation from the classic recipe: fry the chicken and oyster mushrooms separately. Place the meat in the molds first, then the mushrooms. To prepare the sauce, fry the flour in butter until golden brown. Pour in milk, add salt, pepper, nutmeg and simmer until thick. Pour the sauce over the main ingredients and bake in the oven for half an hour.
With potatoes
In ceramic pots in the oven you can prepare a delicious julienne of oyster mushrooms with potatoes. It will become an independent dish, satisfying and tasty. It will require:
- 300 g meat;
- 400 g oyster mushrooms;
- 4 medium potatoes;
- 3 tbsp. l. sour cream;
- 1 onion;
- 200 g cheese;
- salt, pepper, other seasonings to taste.
Chicken and oyster mushrooms for this julienne recipe are not pre-boiled, but fried with onions. Then potatoes, seasonings and sour cream are added and simmered for 15 minutes. Divide the mixture into pots, sprinkle with cheese and bake.
With eggplants
You can complement this dish with eggplants. They will add piquancy and make the taste richer. You will need 300 g of main ingredients, 100-150 g of sour cream and cheese, as well as salt and pepper. You need to cook in the oven, in small forms, the products are stacked in layers. Each layer is salted and coated with sour cream.
- Mushrooms fried in vegetable oil with salt and pepper.
- Chopped boiled meat.
- Eggplant, diced and fried.
- The last layer is grated cheese.
In puff pastry
It would be interesting to look at such a dish not in a pot, but in puff pastry boats. It will decorate the holiday table and become an independent snack. The following ingredients will be required:
- 400 g meat;
- 400 g mushrooms;
- 1 kg of dough, preferably yeast;
- 1 onion;
- a glass of milk;
- 50 g butter;
- salt, pepper, nutmeg.
Cooking will take a little longer.
- Separately, fry the meat cut into strips.
- It is better to fry mushrooms and onions in butter.
- Stir the fried foods, add salt and pepper.
- Prepare the sauce: fry the flour, add butter, milk and nutmeg, beat and simmer for 5 minutes. Mix half the sauce with the filling.
- Cut the dough into squares, place the filling in the middle, connect the two edges.
- Place in the oven for 10-15 minutes.
- Pour more sauce into each “boat” and bake again.
A more traditional julienne will be made if the dough is placed in muffin tins and the filling is sprinkled with cheese.
Julienne with mushrooms and chicken is a delicious appetizer that is easy to prepare at home. It will not only diversify the diet, but will also decorate the holiday table.
Step-by-step preparation
Step 1:
Prepare all necessary products. Oyster mushrooms need to be washed and dried thoroughly in advance. Ideally, you need to cut the mushrooms into strips, but in this case the cutting is arbitrary. Also finely chop the onion and grate the cheese on a medium grater.
Step 2:
Fry the onion in vegetable oil until transparent
Step 3:
Add the chopped mushrooms and fry for another 10 minutes until the liquid evaporates.
Step 4:
Add sour cream, salt, pepper and simmer for 5 minutes.
Step 5:
Add flour, stir and simmer for another couple of minutes.
Step 6:
Place the finished mixture into cocotte bowls
Julienne with mushrooms and cream - classic version
Julienne with mushrooms and cream, the recipe for which is a classic for this kind of appetizer, is a very tasty and nutritious dish, and also easy to prepare. Most of the julienne with mushrooms and cream is prepared in a frying pan and only finished off by baking in the oven. To make your own julienne with mushrooms and cream you will need:
- butter – 35 gr.;
- basil (preferably dried) – teaspoon;
- mushrooms (any) 200 gr.;
- a glass of high-quality heavy cream;
- a tablespoon of durum wheat flour;
- soft cheese;
- spices, including salt.
Julienne with mushrooms and cream, the recipe for which is provided, is the Russian version of the dish. Julienne with mushrooms and cream in the classic variation includes soft varieties of cheese, for the French this is nonsense, but our chefs were able to convince the world, which is what happened in the end result.
Washed and chopped mushrooms are fried in butter until a pink crust appears and poured with some cream (half a glass), spices are added and simmered, covering the pan with a lid for up to 5 minutes. Mix thoroughly, add flour, and when the mixture begins to thicken, remove from the stove. Next, the entire mixture needs to be divided into portions, add the remaining cream equally and bake in the oven for 15 minutes, then remove the molds, cover with grated cheese and return to bake for 10 minutes.
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Porcini mushroom julienne – incomparable taste
Porcini mushroom is one of the best products in terms of quality and taste, and its use as an ingredient already half ensures the unparalleled taste of dishes. Champignon julienne in a frying pan is inferior in taste to porcini mushroom, or rather, they are not so rich in taste and this is the main difference in the recipe. Porcini mushroom julienne, the recipe for which is used by domestic chefs in restaurants, is actually not much different from the classic dish. Foreign companies are using the gifts of the wild less and less, in order to avoid unforeseen situations, preferring artificially grown mushrooms (champignons and others), and although they are completely safe, the dish does not have such a bright taste as porcini mushroom julienne. Many housewives make supplies for the winter so that during this period they can also prepare julienne from frozen porcini mushrooms, which are absolutely as tasty as fresh ingredients. To make julienne with mushrooms, the recipe can be taken from the classic version:
- half a kilo of porcini mushrooms;
- 1 tbsp. l. vegetable oil;
- 50 gr. butter;
- a glass of cream or full-fat sour cream;
- 3 tbsp. l. durum wheat flour;
- hard cheese for baking 100 gr.;
- salt, nutmeg, white pepper and other ingredients.
Basically, gourmets claim that champignon julienne is still inferior in taste to a dish that uses porcini mushroom as the main ingredient. It would seem that the recipe and technique are practically no different, except that the composition of the ingredients sometimes changes, but the taste of the mushrooms is different.
The mushrooms are washed, peeled and partially boiled until tender. Then they are cut as thin as possible and, adding a little vegetable oil, lightly sauteed, but not fried, and then, using a colander or metal strainer, get rid of excess fat and moisture.
To make the julienne sauce, you need to melt the butter in a frying pan, quickly add all the flour into it and beat until the lumps disappear. At the same time, add spices, salt, cream and beat until the bechamel begins to thicken.
Divide the mushrooms equally into portions and pour the sauce over them, sprinkle with grated hard cheese on top. Next, prepare the julienne with mushrooms on a baking sheet in the oven, preheated well; it will take no more than 20 minutes and the delicious dish is ready.
Julienne with mushrooms and sour cream - juicy and tasty
Julienne with mushrooms and sour cream, the recipe of which is slightly different from the classic dish, where cream is used in the list of ingredients, has a difference in taste and an experienced gourmet will immediately understand this. Julienne with mushrooms and sour cream turns out a little juicier and has a kind of sourness - this is the main difference. To surprise your family and guests, and make it at home, you will need the following set of ingredients:
- half a kilo of any fresh mushrooms;
- a glass of sour cream, almost topped up;
- one large onion;
- vegetable oil for frying;
- hard cheese – 150 gr.;
- spices (necessarily black pepper) and salt.
Mushrooms are washed, dried, cut. The onion is peeled, washed and chopped. Grate the cheese on a medium grater. Initially, fry the mushrooms (10-12 minutes), then add the onions and continue frying for up to three minutes. In another frying pan, the flour is fried (achieving a golden color), sour cream and spices are poured in and, mixing, fry until thick. At the end of frying (two minutes), the mushrooms and sauce are mixed and then poured into molds and covered with an even layer of hard cheese, baked in a preheated oven for 25 minutes.
Lenten julienne with mushrooms - low-calorie option
Lenten julienne, the recipe of which excludes the presence of meat products in the dish, is especially appreciated by gourmets who consider themselves vegetarians or those for whom this is prohibited for various reasons. Lenten julienne with mushrooms is inferior in calorie content (low-fat varieties of sour cream are used) to classic dishes, but not in taste. If done correctly, the result will be a most excellent thing. Lenten julienne will require the following ingredients:
- half a kilogram of any fresh, frozen or dried mushrooms.
- half a glass of low-fat sour cream (up to 15%);
- bulb;
- up to 100 gr. hard cheese;
- vegetable oil;
- spices and salt.
The onions are peeled, washed and finely chopped, just like they do with mushrooms and, having removed excess moisture, they begin to fry. This will take up to 15 minutes, the mixture needs to be stirred until golden brown, only then can you add sour cream and spices and fry again for 3-5 minutes. Without allowing the mixture to cool, it is divided into portions into molds, sprinkled with grated cheese, previously grated on a medium grater, and placed in a heated oven, where it will take 20 minutes to bake until fully cooked.
Recipe for julienne with mushrooms and cheese - the oldest appetizer
The recipe for julienne with mushrooms and cheese is one of the oldest appetizers, invented God knows when, and is especially appreciated because it is very easy to prepare, but in itself is high in calories and nutritious. The appetizer is prepared as follows:
- 300 gr. mushrooms;
- bulb;
- tablespoon flour (wheat);
- egg;
- half a glass of breadcrumbs;
- half a glass of full-fat sour cream or cream;
- any type of hard cheese – 100 gr.;
- spices and salt (according to individual needs);
- vegetable oil for frying.
Peel the onion, chop finely and fry until transparent (2-3 minutes). The mushrooms are washed, thinly sliced and also fried, but thoroughly: until the moisture leaves and the product decreases in size. In a separate frying pan, fry the flour in oil until golden, pour in the egg beaten with sour cream, stirring gently all the time until thick. Both mixtures are mixed together and poured into molds and covered with grated hard cheese, baked in the oven for 25 minutes.
