What is julienne

Julienne is very often classified as a restaurant dish. You can pamper your household with it on a day off or even cook it for a holiday, but since the dish itself is quite filling, you shouldn’t come up with too many additions to it, even for entertaining guests. Julienne with meat and mushrooms is exactly the classic recipe that most often appears on our tables. How to cook it correctly and quickly and what is real julienne?

How to cook julienne

The number of technological processes and their duration vary depending on the ingredients. For example, seafood does not need pre-heat treatment, and instead of the traditional French béchamel sauce, you can use sour cream or cream. The process of preparing classic julienne can be divided into several stages:

Bechamel sauce is prepared from flour fried in a dry frying pan, milk, butter and nutmeg.
The chicken is boiled until cooked, cut into strips, and fried.
Separately fry onions and mushrooms.
The mushroom mixture is combined with meat, seasoned with salt and ground black pepper, and distributed among cocotte makers.
The molds are filled with sauce and cheese is grated on top.
The appetizer is baked at 180 degrees for no more than half an hour.

What to cook with

Julienne is prepared in cocotte makers - miniature portion molds made of stainless steel or copper. They are cup-shaped, in the shape of a pot or a small ladle, and are sold with or without lids. Dishes made of ceramics or glass look elegant, but they are thicker and heavier than steel. It is customary to serve a hot appetizer on a special saucer. If the cocotte maker has a handle, you need to wrap it in a napkin so that no one accidentally gets burned.

Julienne recipes

Modern julienne is not a stereotypical set of products, in which there is no place even for extra spice. It is prepared with ham, salmon, olives, cottage cheese, seafood, and other ingredients. Mushrooms can be fresh or dried. Chanterelles, saffron milk caps, oyster mushrooms are suitable, and sometimes the appetizer can do without them altogether. Bechamel, sour cream, and cream are used as filling. You just need to choose the recipe you like with step-by-step photos.

Previously, julienne was a method of chopping vegetables into strips for salads and soups. It was invented in France. Today, for most people, it is a dish consisting of meat or seafood stewed with mushrooms in a creamy sauce. The set of ingredients may contain various vegetables, olives, nuts, ham, pasta and even dried fruits. Gravy is also prepared not only from sour cream or cream; there are also tomato, garlic, cheese, mushroom sauces, etc.

Julienne with meat and mushrooms is classified as a hot appetizer or main course category. The food is baked in the oven, portioned out into cocotte makers. Serve immediately after preparation. Thanks to the name of these small saucepans, in France this snack began to be called “cocotte”. If you are preparing food not for guests, but for a family lunch or dinner, you can use a regular fireproof baking dish, pots, or deep baking pan instead of cocotte makers. Some housewives have adapted snack recipes for the slow cooker.

Classic julienne recipe

Time: 1 hour 25 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 214 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

Even children, who often refuse dishes with fried onions, will like the classic recipe for julienne with mushrooms. Instead of Parmesan, you can choose another hard cheese that melts well in the oven. An appetizer made from homemade chicken or rooster has a truly royal, rich taste and aroma, but there is a risk of going wrong with the heat treatment. The meat of such a bird is tasty, but tough, takes longer to cook and is more suitable for broth.

Ingredients:

chicken fillet – 620 g;
porcini mushrooms – 600 g;
cream – 410 ml;
nutmeg – 1 tsp;
onions – 2 pcs.;
flour – 55 g;
parmesan – 220 g;
butter – 45 g;
spices - to taste;
vegetable oil - to taste.

Cooking method:

Fry the flour in a saucepan.
While stirring, add butter, cream, salt, nutmeg. Cook over medium heat until thickened.
Cut the fillet into cubes. Brown in a frying pan.
Add finely chopped onion and chopped mushrooms. Fry.
Pour in the sauce, stir.
Place into cocotte bowls.
Grate Parmesan cheese on top.
Bake for 15 minutes.

Classic mushroom julienne

INGREDIENTS

For julienne:

dry porcini mushrooms – 60 g
onions – 2 pcs.
garlic – 3 cloves
butter – 20 g
grated hard cheese – 60 g
salt, freshly ground black pepper, ground nutmeg - to taste

For the sauce:

flour – 2 tbsp. l. flour
butter – 30 g
cream 20% fat – 400 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare mushrooms for classic julienne. Place them in a small saucepan and add 300 ml of boiling water. Leave for 30 minutes in a warm place. Place the pan with mushrooms and water on the fire (remove the lid). Bring to a boil over high heat. Skim off the foam. Cook the mushrooms for 5 minutes, then drain in a colander and rinse.

Step 2

Place the pan with mushrooms and water on the fire (remove the lid). Bring to a boil over high heat. Skim off the foam. Cook the mushrooms for 5 minutes, then drain in a colander and rinse.

Step 3

Place the julienne mushrooms on paper towels and let dry. Strain the broth through several layers of gauze and save. Cut the mushrooms into small slices. Prepare the sauce for classic julienne. Sift the flour. Heat a frying pan, pour flour into it and dry it, stirring constantly (about 2 minutes). Add the oil and, stirring continuously, cook for another 1 minute.

Step 4

Prepare the sauce for classic julienne. Sift the flour. Heat a frying pan, pour flour into it and dry it, stirring constantly (about 2 minutes). Add the oil and, stirring continuously, cook for another 1 minute.

Step 5

Heat the cream in a saucepan without bringing to a boil. Pour them into the flour fried with butter and mix thoroughly. Cook the julienne sauce until thickened, stirring constantly.

Step 6

Chop the onion and garlic and brown in butter. Add chopped mushrooms and 2 tbsp. l. decoction Simmer over medium heat without a lid for 3 minutes. Add the previously prepared julienne sauce and stir. Salt, pepper, season with nutmeg.

Step 7

Divide the mushrooms in the sauce among ceramic ramekins or cocotte makers. Sprinkle with grated cheese. Place them on a baking sheet. Preheat the oven to 200°C. Bake classic julienne with mushrooms for 5 minutes until golden brown.

Not only the version with mushrooms, but also with crabs is considered a classic julienne. To prepare this, add 200 g of crab meat disassembled into fibers and 2 tbsp to the fried onions and garlic. l. white wine. Cook over medium heat, stirring constantly, until the wine has evaporated. Then combine with sauce and bake.

Julienne with chicken and mushrooms in the oven

Time: 1 hour 20 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 167 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

Before preparing julienne with chicken and mushrooms, you need to boil the fillet in salted water in advance. A standard size breast will be ready in about 20 minutes after boiling. It is cut into cubes or strips. The onion-mushroom mixture is fried until all the liquid has evaporated, otherwise the appetizer will turn out watery, bland, and will not “set” well after baking.

Ingredients:

chicken fillet – 500 g;
champignons – 320 g;
sour cream – 330 ml;
onions – 3 pcs.;
cheese – 240 g;
flour – 55 g;
vegetable oil – 20 ml;
spices - to taste.

Cooking method:

Boil the fillet, cut into pieces. Cool.
Chop the onion. Fry in a frying pan.
Add chopped champignons and fry for another 15 minutes.
Add fillet, season with spices. Remove from heat.
Fry the flour. Add sour cream and salt. Boil.
Mix sour cream filling with meat, mushrooms, and onions.
Place into cocotte bowls.
Sprinkle with grated cheese.
Bake for about half an hour.

Julien

Julienne is an elegant and at the same time simple dish. You can make julienne from literally anything: fresh or dried mushrooms, fish, seafood, poultry, vegetables and even fruits. The main thing is that the products for julienne have a delicate taste and delicate texture. Where the word “Julien” came to us from is described in detail in one of the articles on our website “Julien, or the greatest culinary misconception.” And before I start with the recipes, I would like to note that the word “julienne”, according to the rules of the Russian language, is written with a “yu” - agree, it even looks more beautiful.

Julienne recipes with step-by-step photos

Porcini mushroom julienne

Julienne with mushrooms

Julienne with mushrooms in the oven

Even more delicious recipes

But let's get back to our recipes. The very first thing that comes to mind when you mention this dish is chicken and mushrooms baked with cheese. This is a classic, timeless and always relevant. Let's start with it.

Classic Julienne with chicken and mushrooms
Ingredients:
1 tbsp. flour, 20 g butter, 200 ml 20% cream, ¼ tsp. nutmeg, 200 g chicken fillet, 50 g champignons, 1 tbsp. olive oil, 1 onion, 50 g hard cheese, salt, pepper - to taste.

Preparation:

To prepare the creamy sauce, sift the flour and heat it in a dry frying pan for 1 minute, stirring constantly. Add butter to the flour and fry, stirring, flour and butter for another 1 minute. Remove from heat. Heat the cream separately, but do not bring it to a boil. Add flour, stir and boil. Add nutmeg. The sauce is ready. Prepare the mushrooms - peel, rinse, and slice thinly. Also cut the chicken into thin pieces. Sauté finely chopped onion in olive oil until translucent, add chicken and mushrooms to it, salt, pepper, stir and fry until all the moisture from the mushrooms has evaporated and the chicken is almost ready. Meanwhile, preheat the oven to 200°C. Place the mixture of meat and mushrooms in cocotte makers, lightly greased with oil, pour in the sauce so that the sauce barely covers the chicken, and sprinkle generously with grated cheese. Place in the oven for 10 minutes. If you add one apple to this recipe, the julienne will turn out piquant. Chicken meat can be replaced with boiled tongue - it will be simply divine!

When classic recipes get boring, you can use your imagination and replace one or two components with something new. For example, give up chicken meat altogether and prepare tender julienne with healthy broccoli or chicken liver.

Julienne with mushrooms and broccoli
Ingredients:
500 g champignons, 4 carrots, 7 onions, 300 g broccoli, 5 tomatoes, 1 cup. sour cream, 2 eggs, 150 g cheese, 7 tbsp. butter, salt, herbs - to taste.

Preparation:

Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into inflorescences. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Fry mushroom slices in butter. Sauté the onion in butter until translucent. Stir the vegetables, place in a greased form, place mushrooms on top and pour sour cream mixed with eggs. Sprinkle with cheese and place in a hot oven for 40 minutes.

Julienne with chicken liver
Ingredients:
200 g chicken liver, 200 g champignons, 150 ml sour cream, 100 g cheese, herbs, salt, vegetable oil for frying.

Preparation:

Rinse the chicken liver, remove the veins and ducts. Fry in a frying pan with vegetable oil until cooked. Cut into pieces. Place in cocotte bowls, add salt, and put a little sour cream on top. Fry champignons, cut into thin slices, in vegetable oil, place in cocotte makers and also brush with sour cream. Sprinkle with herbs, grated cheese and place in a hot oven for 10-15 minutes until the cheese melts and turns into a crust.

Pork Julienne
Ingredients:
300 g lean pork, 1 large onion, 100 g cheese, 3-5 tbsp. sour cream, salt.

Preparation:

Freeze (or defrost) a piece of pork until it can be cut with little effort. Cut the meat into very thin strips 4-5 cm long, the thinner the better. Heat the oil in a frying pan and sauté the onion, cut into half rings, until transparent, lay out the meat strips, and cover with a lid. Reduce heat and simmer until done. If necessary, you can add a little hot water. Add salt to taste, increase heat and fry until all moisture has evaporated. Place the finished meat in cocotte makers, brush with sour cream or pre-prepared creamy sauce such as béchamel (see recipe “Classic Julienne with chicken and mushrooms”). Sprinkle grated cheese on top of the sour cream or sauce and place the cocotte makers in a hot oven for 10-15 minutes.

Julienne made from fish or seafood always turns out very tender, aromatic and incredibly tasty. Even notorious meat-eaters cannot resist it!

Red fish julienne
Ingredients:
250-300 g red fish (trout) fillet, 1 large onion, 1 tbsp. flour, 150 ml 10-120% cream, 100-150 g hard cheese, dill, salt, black pepper, oil for frying.

Preparation:

Dry the fillet and cut into small cubes. Cut the onion into cubes or quarter rings. Sauté the onion in melted or vegetable oil until transparent, add trout pieces to the pan, stir and fry for 1-2 minutes. Then sprinkle the fish and onions with flour, stir, heat a little and pour in cream. Stirring constantly, boil the sauce. If necessary, add more cream. The sauce should not be too thick. Add salt and pepper to taste, mix well and place in cocotte bowls. Sprinkle grated cheese on top and bake in a hot oven for 7-10 minutes.

Shrimp Julienne
Ingredients:
200 g shrimp, 100 g boiled rice, 100-150 g spinach or cauliflower, 100 g champignons, 1-2 onions. For the sauce: 1 tbsp. flour, 1 yolk, shrimp broth, milk.

Preparation:

Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Peel the shrimp, mix with boiled rice, fried mushrooms and onions, add spinach or cauliflower and place the resulting mixture in cocotte bowls. Prepare the sauce: saute the flour in butter, add a little warm broth and milk, simmer over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Pour the resulting sauce over the shrimp, sprinkle with cheese and bake in a hot oven. The cheese crust should become golden.

Sterlet Julienne “under the lid”
Ingredients:
1 kg sterlet, 250 g puff pastry, 4 onions, 1 liter 10-20% cream, 1 egg, 2 tbsp. vegetable oil, salt, ground black pepper - to taste.

Preparation:

Sauté thinly sliced onion in vegetable oil until golden brown, pour cream into the onion and bring to a boil. Reduce heat and simmer for 20 minutes, stirring constantly. Add salt and ground black pepper to taste, cool slightly. Cut the fish into thin pieces, place in cocotte bowls, pour in the sauce and stir. Roll out the finished puff pastry into a layer 1 cm thick and cut out circles with a diameter slightly larger than the size of the cocotte makers. Brush the edges of the circles with egg, cover the cocotte pans and press the dough against the edges of the bowl. Brush the top of the dough with egg and place in a hot oven for 20-30 minutes. The dough “lids” should turn golden.

Squid Julienne
Ingredients:
700 g squid, 2 onions, 150-200 g mushrooms, 2 cups. sour cream, 200 g cheese, salt, pepper - to taste.

Preparation:

Wash the cleaned squid and cut into thin strips. Fry in vegetable oil until tender, but do not overcook. Sauté finely chopped onions together with mushrooms, combine squid and mushrooms, pour in sour cream, salt, pepper and bring to a boil. Transfer to cocotte makers, sprinkle with grated cheese and bake in a hot oven until golden brown.

Shrimp Julienne with white wine
Ingredients:
200 g of small peeled shrimp, 1 large onion, 1/3 cup. milk, 100 g white wine, 2 tbsp. flour, 3 tbsp. butter, 50 g hard cheese, nutmeg, curry, salt - to taste.

Preparation:

Finely chop the onion and fry it in 1 tbsp. oil with curry until golden brown. Add shrimp, stir, heat through. In another frying pan, fry the flour in butter until brownish, gradually pour in the milk, then the wine, add nutmeg, salt to taste, stir, boil and combine with the shrimp. Place in cocotte bowls, sprinkle with grated cheese and place in a hot oven for 3-5 minutes until the cheese is melted and browned.

Fish milk julienne
Ingredients:
500 g fish milk, 2 onions, 100 g cheese, 200 ml 10% cream, salt, ground black pepper, vegetable oil, herbs - to taste.
Preparation:
Cut the milk into small pieces, the onion into thin half rings, grate the cheese. Heat vegetable oil in a frying pan, fry the onion until golden brown, add milk, stir and fry for 5 minutes, stirring constantly. Salt and pepper to taste. Place milk and onions in cocotte makers, pour cream and sprinkle with cheese. Place in the oven for 5 minutes and, as soon as the cheese has melted, sprinkle everything with herbs and cover with foil. Bake for another 5 minutes.

Julienne can be a wonderful appetizer on the holiday table. Just fill baskets of dough, potatoes, tomatoes or cheese with any julienne and bake.

Crab Julienne
Ingredients:
200 g crab meat, 1 clove of garlic, 2 tbsp. vegetable oil, 50 ml white wine, 200 ml 20% cream, 1 tsp. lemon juice, 1 egg, 1 package of ready-made puff pastry, salt, ground white pepper - to taste.

Preparation:

Finely chop the garlic, place in heated vegetable oil and fry for 1 minute. Add the crab meat, pour in the wine and cook over medium heat, stirring constantly, for about 4-5 minutes. Heat the cream, but do not boil! Combine with crabs, stir and cook for another 6 minutes. Remove from heat, add lemon juice, salt and pepper. Prepare vol-au-vents from puff pastry: roll out the dough into a layer 2-3 mm thick, cut out 8 circles from it. Using a smaller diameter notch, cut out rings from 4 circles and brush them with egg. Place the rings on the circles with the greased side down and brush everything on top with the egg again, being careful not to get it on the edges of the dough, otherwise the vol-au-vents will not rise. Bake the vol-au-vents in the oven for 15 minutes. Fill the finished vol-au-vents with crabs, sprinkle with cheese and bake for 4 minutes.

Julienne in potatoes
Ingredients:
3-4 large identical potatoes, 400 g champignons, 100 g butter, 1 onion, 250 ml cream, 100 g cheese, ½ tbsp. flour, salt, pepper - to taste.

Preparation:

Rinse the tubers well with a brush and, without peeling, cut in half. Then carefully scrape out the middle with a spoon so that the sides and bottom are at least 5-7 mm thick. Use the removed pulp in other dishes. Fry finely chopped mushrooms in a frying pan with butter, add finely chopped onion, stir and simmer for 5-7 minutes. Add flour, stir, fry for another 1-2 minutes, pour in cream or sour cream. Stirring, simmer for 3-4 minutes, add salt and pepper and turn off the heat. Place potato cocottes on a greased baking sheet, add salt and pepper and place mushrooms in them. Place the filled “cocotte bowls” in a hot oven for 15 minutes, then sprinkle with grated cheese and place in the oven again. The cheese should form a golden brown crust. Serve the julienne with the cocotte bowls turned upside down to make it easier to peel the potatoes. You can prepare julienne in a bun in a similar way: just take small round buns instead of potatoes, cut off the lid, remove the pulp and proceed in the same way as with potatoes.

Julienne of champignons and sweet peppers

Ingredients:

400 g fresh champignons, 300 g sweet pepper, 1 onion, 1 tsp. lemon juice, 2-3 tbsp. butter, 2-4 tbsp. grated hard cheese, salt, herbs. For the sauce: 2 tbsp. flour, 2 tbsp. butter, 2 tbsp. milk, 150-200 g sour cream, salt to taste.

Preparation:

First prepare the sauce: dry the flour in a heated frying pan, then add the butter and fry, stirring continuously, until golden brown. Pour in hot milk and bring to a boil, stirring. Add sour cream, stir, bring to a boil and remove from heat. Add some salt. Clean the champignons, rinse them, put them in a saucepan, add hot water, add lemon juice and cook for 15-20 minutes. Place in a sieve, then cut into strips. Cut the sweet pepper into thin strips, the onion into thin rings. Saute the onions in butter, combine with mushrooms and fry for 5-10 minutes, add sweet pepper and salt, stir and simmer for another 5 minutes. Place the mixture of mushrooms and peppers in cocotte makers, pour in the sauce, sprinkle with cheese and bake for 20-30 minutes until obtaining a golden crust.

Julien is, of course, very tasty, but do not forget that this is a rather high-calorie dish. Therefore, serve julienne with plenty of greens or salads.

Larisa Shuftaykina

No mushrooms with seafood

Time: 40 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 244 kcal per 100 g.
Purpose: snack.
Cuisine: Mediterranean.
Difficulty: medium.

The advantage of the recipe with seafood is that such a julienne will surprise even the capricious gourmet and any innovative cook. It will not evoke associations with a tasty but already familiar dish that many remember from childhood. It is better to choose large shrimps - they are more juicy. If the size of the cocotte maker allows, it is advisable not to grind them. By adding oregano, basil, and thyme to the appetizer, you can give it a special Mediterranean character.

Ingredients:

mussels – 220 g;
shrimp – 220 g;
cream – 240 ml;
sour cream – 110 ml;
butter – 45 g;
onions – 2 pcs.;
flour – 110 g;
cheese – 210 g;
spices - to taste.

Cooking method:

Clean the shrimp and mussels.
Chop the onion and fry in butter.
Add flour, cream, sour cream, spices.
Add seafood to the pan and stir. Remove from the stove.
Distribute the mixture among the cocotte bowls.
Grate cheese on top.
Bake for 5-7 minutes.

Julienne in mushroom caps

INGREDIENTS

chicken fillet – 1 pc.
large champignons – 3 pcs.
sour cream 20% – 150 g
onion (medium size) – 1 pc.
parmesan – 50 g
flour – 1 tbsp. l.
butter – 20 g
salt and pepper to taste
olive oil for frying

STEP-BY-STEP COOKING RECIPE

Step 1

Wash the champignons, cut off the stems and make indentations in the caps.

Step 2

Grind the onion, champignons and chicken fillet. Heat a frying pan with olive oil and start frying the chicken over medium heat.

Step 3

Fry the chicken until half cooked, add the onion and sauté until golden brown.

Step 4

Add and fry the mushrooms (approximately 5-7 minutes), add butter and flour. Then add sour cream and cook for a couple more minutes.

Step 5

Remove the resulting filling from the heat and fill the mushroom caps with it. Sprinkle cheese on top. Preheat the oven to 200ºC and bake for 15-20 minutes.

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 the julienne with mushrooms, you should transfer the cocotte pans 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 and 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.

With olives

Time: 40 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 245 kcal per 100 g.
Purpose: snack.
Cuisine: Greek.
Difficulty: medium.

Julienne without mushrooms (or julienne in Greek) is prepared with olives, chicken breast, and onions. This snack option is served with the traditional Greek drink ouzo or a glass of white wine, and garnished with a bay leaf. Before sprinkling, you can additionally mix the cheese with breadcrumbs - this will make the crust even thicker, more ruddy, and literally seal all the flavors inside.

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Ingredients:

chicken fillet – 460 g;
olives – 110 g;
sour cream – 260 ml;
onion – 1 pc.;
cheese – 220 g;
flour – 25 g;
butter – 60 g;
olive oil - to taste;
spices - to taste.

Cooking method:

Fry the flour in a saucepan.
Add butter, sour cream, spices. Boil.
Boil the fillet. Cut into strips, brown in olive oil.
Separately, fry the chopped onion.
Cut the olives into rings, combine with fillet and onion.
Divide the mixture into cocotte bowls and pour in the sauce.
Grate cheese on top.
Bake until crusty.

With curd cheese

Time: 1 hour 15 minutes.
Number of servings: 5 persons.
Calorie content of the dish: 189 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

The appetizer will acquire a delicate creamy taste if you make julienne not with hard, but with soft or curd cheese. If there are no cocotte makers, it is baked in small pots. The only condition is that they cannot be covered with lids, otherwise the cheese crust will not turn out as golden and beautiful as in the photo. The meat is not cut, but separated into fibers by hand to give an interesting texture.

Ingredients:

chicken fillet – 360 g;
soft cheese – 390 g;
curd cheese – 220 g;
champignons – 410 g;
sour cream – 510 ml;
onions – 2 pcs.;
vegetable oil – 20 ml;
spices - to taste.

Cooking method:

Immerse the champignons in boiling salted water for 10 minutes.
Cool, cut into strips. Fry in a frying pan until tender along with chopped onion.
Boil the fillet and separate it into fibers. Combine with onions and mushrooms.
Distribute the mixture among cocotte makers and place pieces of curd cheese on top.
Mix soft cheese with sour cream.
Pour the sauce over the contents of the cocotte makers and level.
Bake until golden brown.

Baskets with julienne like grandma's

INGREDIENTS

ready-made puff pastry “phyllo” in a roll 1 pc.
mushrooms (preferably champignons) 600 g
cheese 100 g
sour cream 150 g
salt and seasonings (optional)
vegetable oil 40 ml

STEP-BY-STEP COOKING RECIPE

Step 1

In order to prepare this julienne, you first need to bake the baskets. For them, I use ready-made frozen filo dough, which I thaw first.

Step 2

Then I lay it out in special silicone molds. Be sure to pierce the bottom of the baskets with a fork, after which we set them to bake and bake until partially cooked.

Step 3

Next, we let the dough baskets “dry” a little, let them cool, so that we can then bring them to readiness along with the filling – mushroom julienne.

Step 4

We cut mushrooms. We send them to fry in vegetable oil. Salt and pepper. Bring to readiness and remove from heat.

Step 5

We put the filling in our “dried” baskets, pour a little sour cream over it (sour cream can also be added while frying mushrooms), sprinkle grated cheese on top and put in the oven preheated to 180 degrees for another 10 minutes.

With bechamel sauce

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 198 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

Bechamel is a basic French sauce, without which it is impossible to imagine preparing such popular dishes as lasagna, seafood pasta, and soufflé. It will not separate and will acquire the desired texture and pleasant shade if the temperature of the ingredients is the same, preferably at room temperature. Julienne with béchamel sauce is served with fresh herbs, such as dill and lettuce.

Ingredients:

champignons – 340 g;
milk – 510 ml;
onions – 2 pcs.;
nutmeg - a pinch;
cheese – 170 g;
butter – 210 g;
flour – 55 g;
spices - to taste.

Cooking method:

Chop the onion.
Cut the champignons into slices.
Melt 2 tablespoons of butter in a frying pan, add onions, mushrooms, spices. Fry for 10 minutes.
In a saucepan, combine the remaining portion of butter with flour, breaking up any lumps. Add milk and nutmeg. Cook until the sauce thickens.
Divide the mushroom mixture into cocotte bowls and pour over the sauce.
Grate cheese on top.
Bake for half an hour.

With salmon and mushrooms

Time: 40 minutes.
Number of servings: 8 persons.
Calorie content of the dish: 190 kcal per 100 g.
Purpose: snack.
Cuisine: international.
Difficulty: medium.

Julienne with salmon is an appetizer for those who have long wanted to cook a hot fish dish, but never decided to take on the capricious yeast dough for kulebyaka. The fish can be pre-marinated in spices and olive oil. Sour cream or bechamel is used as a filling, but the best combination with salmon is thick, heavy cream, lightly seasoned with salt and pepper.

Ingredients:

salmon fillet – 800 g;
cream – 260 ml;
champignons – 410 g;
onions – 2 pcs.;
cheese – 230 g;
vegetable oil – 20 ml;
spices - to taste.

Cooking method:

Chop the onion and fry in a frying pan.
Add champignons cut into slices and fry until half cooked.
Cut the salmon into large cubes and season.
Combine fish, champignons, onions.
Divide the mixture into cocotte bowls and pour in cream.
Grate cheese on top.
Bake for no more than 15 minutes.

With ham

Time: 45 minutes.
Number of servings: 4 persons.
Calorie content of the dish: 229 kcal per 100 g.
Purpose: snack.
Cuisine: French.
Difficulty: medium.

Julienne with ham is an original, not boring appetizer with a subtle aroma of smoked meats. It can be served both in portioned cocotte makers and in glass, ceramic or detachable dishes for baking biscuits and pies. The ingredients can be mixed with the sauce or fried separately, laid out in even layers and sprinkled with grated cheese, as in the photo.

Ingredients:

ham – 240 g;
champignons – 360 g;
onion – 1 pc.;
sour cream – 410 ml;
cheese – 230 g;
vegetable oil – 30 ml;
spices - to taste.

Cooking method:

Cut the onion into cubes and brown in a frying pan.
Add chopped champignons and fry until done.
Add slices of dry-cured, canned, boiled, boiled-smoked, or any other ham.
Season with spices and mix.
Pour in sour cream, simmer for 5 minutes.
Divide the mixture into cocotte bowls.
Sprinkle with grated cheese.
Bake until golden brown.