Julienne with mushrooms: a recipe for a fragrant and tasty French dish

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.

Cooking options

Today, julienne is an integral part of any holiday table. In order to diversify the dish, housewives come up with different tricks. To ensure that the snack never gets boring, the recipes for its preparation can be varied.

The first thought that arises when you mention the word “julienne” is a tender appetizer with chicken and mushrooms . However, the word originally meant chopped vegetables. There are many recipe options for this dish:

julienne of mushrooms, with shrimps;
with mushrooms and cheese, with chicken and cheese;
mushrooms and cheese and so on.

The preparation of this dish is divided into two stages: first you need to prepare the ingredients, then bake it all. The French cannot imagine this hot dish without bechamel sauce.

If it is not in the dish, then it is not julienne at all. And if you suddenly have guests from France at your party, they will be extremely picky about this dish. Let's look at some options for preparing julienne.

Features of preparing julienne

In our country, julienne is a dish of baked mushrooms covered with a layer of cheese, which is served in portions. The question arises, what mushrooms are suitable? Most often it is made from champignons, but you can use any edible mushrooms: oyster mushrooms, milk mushrooms, etc.

For julienne according to the classic recipe, you will need cocotte makers - small saucepans with a long handle or small baking pots with a lid. Approximate volume up to 100 ml. The indicated dishes can be replaced with shortbread tartlets, disposable foil forms, and even buns. Sometimes julienne is prepared in a large glass baking container, in which case the finished dish will need to be immediately divided into plates.

When thinking over a menu for a party or holiday, do not forget that julienne is a hot appetizer, which according to the standards is served before the main course. Julienne has a small portion and is served in the same container in which it was prepared.

The classic julienne table setting looks very aesthetically pleasing; there is something aristocratic about it. The cocotte maker is placed on a snack plate, which is covered with a paper or cloth napkin. To make it convenient to eat and not get burned, the handle is turned to the left and wrapped with a paper napkin. Eat julienne with a coffee spoon. The knife is not supposed to feed, so the cutting should be fairly fine.

We recommend preparing julienne for one meal; the finished dish should not be stored in the refrigerator. The cheese crust will simply harden, and when heated, the taste will no longer be the same.

Thanks to the wide distribution of the dish, a large number of variations of julienne have appeared. Mushrooms are combined with meat, seafood, and vegetables. You can diversify the taste with the help of spices.

For classic julienne, mushrooms, onions, and béchamel sauce remain the same ingredients. But the use of chicken fillet remains controversial. Some believe that the classic version of julienne is prepared without chicken, while others suggest using it.

We looked at several different options for preparing classic julienne. The final chord remains unchanged in all recipes - cheese, which under the influence of temperature turns into a delicious crust. We recommend choosing hard cheese that melts well. If you want a crispy crust, mix grated cheese with breadcrumbs.

Classic recipe

Ideal for a holiday table. A stunning combination of mushrooms, spices and cheese. Isn't this a fairy tale? To prepare this dish you will need:

mushrooms (champignons, oyster mushrooms or porcini) – 200 g;
onions – 70 g; garlic – 2 cloves, cream – 200 milliliters;
2 tablespoons of flour, 60 grams of cheese (but here the more the better);
1 tbsp. l. butter and 2 tbsp. vegetable oil, also spices to taste.

Step by step instructions:

You need to chop the onions, mushrooms, squeeze the garlic and grate the cheese.
Fry the onion in sunflower oil, add mushrooms and spices. Simmer until done.
In a dry frying pan, bring the flour to a beige color, then add the butter.
Add cream to the resulting mass and bring to a boil, stirring continuously.
Add the sauce to the mushrooms and stir. Divide the resulting mass into cocotte makers.
Sprinkle grated cheese on top and bake for 15 minutes at 200 degrees.

How to cook

Mushroom julienne with the addition of cream is very simple to prepare, but it turns out incredibly tasty and satisfying. The following nuances must be taken into account:

Mushrooms and meat are pre-boiled or fried, and the cream sauce is prepared separately. Then all the components are combined, the mass is laid out in cocotte makers, crushed with grated cheese on top and baked in the oven .
The consistency of the julienne should be thick and creamy.
In addition to traditional ingredients, the sauce may contain wine, citrus zest or juice, herbs, chopped walnuts, mustard, and various seasonings. You can add garlic, nutmeg, cloves, coriander, chili. The main thing is that there are not too many spices, otherwise they will overwhelm the taste of the main ingredients.
Choose softer, fattier cheese so that it melts well. For a spicy taste, you can add a pinch of grated Parmesan.
Cooks from different countries have their own method of cutting products for a mushroom dish with cream. The French cut into strips or circles, Asians - into small cubes, the traditions of Mediterranean cuisine involve cutting into large pieces to maximize the preservation of the beneficial qualities of the products.
If the recipe calls for frying mushrooms, place them in small portions in well-heated oil. This way they will acquire a beautiful golden color , and will not stew in their own juice.
You can cook julienne in the oven, slow cooker, microwave and in a frying pan. You can serve it in portions, in cocotte makers, or in a common dish or frying pan.

Julienne with chicken

The most common way to prepare julienne is an appetizer made from mushrooms, chicken and cheese. This option is also suitable for both a festive table and a romantic dinner. To prepare an appetizer for six people, you will need:

375 g of mushrooms, the same amount of chicken fillet;
several heads of onions;
3 tablespoons of sour cream, vegetable oil and spices.

How to cook julienne with mushrooms and chicken:

It is necessary to fry the onions, chicken and mushrooms in a hot frying pan, stirring continuously.
You can fry the chicken separately from the mushrooms to avoid excess juice.
When the mushrooms and chicken are ready, you need to combine them and add sour cream.
Then fry the mixture for a few minutes. Place the finished mixture into molds.
Add cheese for a golden brown crust and bake for 15 minutes at 180 degrees.

Ingredients

To cook julienne with mushrooms in a frying pan at home, take the products according to the list. If possible, use king champignons; as a rule, they are perfect, strong, fleshy, with a beautiful dark cap. But any kind is suitable, including frozen, whole or sliced.

The most difficult part of the recipe is to thoroughly wash the mushrooms and remove any remaining soil. Carefully wash and rinse the champignons under cold water, transfer to a napkin, and remove excess moisture.

Heat a frying pan with a side over high heat, pour in lean refined oil and after about half a minute add the onions. Before that, chop the peeled onion into thin half rings or feathers.

Immediately sprinkle with a small pinch of sea salt to obtain a light caramelization and golden hue. Saute for about 3-4 minutes at moderate temperature.

We cut clean mushrooms into quarters, that is, leave them in large pieces. If you want, chop it. Load with oiled onions.

Stir and continue frying for another three minutes. Cover the mushroom pieces with a light charred crust.

Now add a portion of wheat flour (a little). Again we move the spatula in a circle, covering the mushrooms with a layer of flour. Flour will become a julienne thickener in the pan.

Pour in the milk cream, season with ground nutmeg, black pepper, and salt. Remember that there will be more cheese ahead, so do not over-salt.

Boil, reduce heat and simmer for about five minutes. Let's try.

Scatter slices of hard cheese. Remove the pan from the stove and keep the dish covered for the last couple of minutes until the cheese melts.

Serve the mushroom julienne in a frying pan hot, with some herbs and slices of fresh bread.

Fragrant julienne with champignons in a frying pan is an original and tasty dish that will diversify the diet and delight guests. It is important to know how to properly prepare mushroom julienne, what to look for when choosing ingredients and what to serve with. Our step-by-step recipes with photos will help you.

With mushrooms and potatoes

To diversify your usual dish, you can add potatoes to the classic julienne. This dish is a more filling option. For eight servings you will need:

7 potatoes, champignons – 250 g;
onion, 200 milliliters of cream;
100 ml. milk, hard cheese – 120 g;
sunflower oil for frying, tbsp. l. flour, salt and pepper.

Cooking steps:

Cut the potatoes into strips and fry in a frying pan. In a separate bowl, fry onions and mushrooms.
Without adding oil, fry the flour, add milk and stir until smooth.
Add mushrooms and onions to the resulting mixture. Place potatoes in a baking dish or pots as the first layer, and top with the mushroom mixture.
Sprinkle with cheese for crust and bake in preheated oven for 15 minutes.

Recipe for julienne in foil molds

Appetizing julienne with chanterelles can be prepared in foil molds. If you don’t have pots or cocotte makers, or if you just need to take the dish somewhere, foil molds will come to the rescue. In any supermarket, foil molds cost pennies, but they save time on washing dishes and retain heat well.

Ingredients:

Chicken (boiled) – 500 gr.
Chanterelles – 500-600 gr.
Onions – 1-2 pcs.
Sour cream – 350 ml.
Cheese – 250 gr.
Salt - to taste.
Ground pepper - to taste.

Cooking process:

Step 1: First, boil the chicken if you don't have boiled chicken or aren't ready to remove the chicken from the soup.

Step 2. Separate the meat from the bones and finely chop with a sharp knife. Of course, the chicken should be cool.

Step 3. Peel and rinse the onion, then finely chop.

Step 4. Wash the chanterelles thoroughly, peel and cut them. You can boil the mushrooms, but they can be cooked immediately.

Step 5. Place the onions in a preheated frying pan until translucent.

Step 6. When the onions are ready, add the chopped chanterelles and fry everything thoroughly until the mushrooms are ready. The mixture must be stirred regularly and cooked, slightly covering the pan with a lid.

Step 7. When the onions and chanterelles are completely cooked, add the chicken to the pan, add pepper and salt and stir everything together.

Step 8. Simmer the ingredients for about five minutes and add rich, delicious sour cream. Simmer the chanterelles with chicken and onions under the lid for another five or seven minutes, then turn off the heat.

Step 9. Take foil molds. Their number directly depends on their size. You can take a couple of large ones or many small ones - whatever suits you.

Step 10. Place the julienne into molds and sprinkle each of them with grated cheese of your favorite variety. Cover the tops of the ramekins with foil lids.

Step 11. Place the julienne molds in a preheated oven (180-200 degrees) and bake for ten minutes. Then lift the foil lids and bake until the cheese is golden brown.

Step 12. Julienne in foil molds can be served directly in them or closed with lids and taken with this dish to visit, to the country house or to a picnic. Foil molds retain heat perfectly, so the dish will not cool down for a long time and will wait for guests or household members.

Dish with bun

You can’t spoil the julienne with a bun! This appetizer option is quite filling, but incredibly tasty. A stunning combination of crispy buns and tender mushroom mass will brighten up any celebration. For preparation you will need:

hamburger buns (quantity depends on the number of guests);
chicken fillet, champignons in the amount of 200-300 g;
one onion, 150 milliliters of ten percent cream;
butter, spices and hard cheese (preferably Parmesan).

Prepare julienne with mushrooms and bun:

Fry the onion in sunflower oil, add mushrooms and salt to taste.
Add chopped boiled fillet. Next, pour cream over the ingredients and add pepper.
Simmer for several minutes, stirring continuously. Immediately add cheese and stir.
Place buns without tops and crumbs in a baking dish.
The filling is added to the buns and placed in a preheated oven for 5-7 minutes. The success of this snack is guaranteed!

Julienne with mushrooms in a frying pan

If for some reason it is not possible to use the oven when cooking, there is a recipe for julienne in a frying pan. The ingredients remain the same:

chicken, mushrooms, spoon of flour;
sour cream, butter;
milk, spices and hard cheese.

Step by step instructions:

For bechamel sauce, fry the flour in a dry frying pan until creamy. Add milk, and after boiling, add sour cream and salt.
The chicken is fried separately. Mushrooms and spices are added to almost finished meat; the mass is brought to readiness.
Then the chicken and mushrooms are poured with sauce, cheese is sprinkled on top and simmered over low heat for a few more minutes.

What is julienne with cream

The French word “julienne” in our cuisine refers to a hot appetizer, the traditional ingredients of which are fresh mushrooms, onions, spices and Béchamel sauce (made from butter, flour, milk or cream, salt, pepper). Sometimes chicken or other types of meat, ham, vegetables, seafood, olives are put in julienne, and cream is often replaced with sour cream.

The original recipe involves baking it under a cheese crust in special molds - cocotte makers, but Russians often cook it in a frying pan. If you don’t want to serve it yourself, you can supplement the mushroom sauce with potatoes or buckwheat.

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Recipe with eggplants

For those who don’t really like mushrooms, there is eggplant julienne. The cooking principle is similar, but with its own nuances. For two servings you will need:

half a kilogram of eggplant;
onion, glass of sour cream, cheese;
spices and herbs to taste, oil for frying.

How to cook hot:

You need to cut the eggplants into cubes, sprinkle with salt and leave for 20 minutes.
Then rinse with water and squeeze. Cut the onion into cubes. Fry the eggplants.
Add onions to the prepared vegetables and fry them together. Add salt and pepper. Pour in sour cream and simmer over low heat with the lid closed.
Add the prepared mixture to cocotte makers or pots. Sprinkle with grated cheese and bake until golden brown.

To summarize

Now you know how to cook champignon julienne in sour cream in a frying pan and in the oven. The process itself is quite simple, but takes quite a lot of time. To make the task easier, it is recommended to grate the cheese in advance. And fry the onions almost simultaneously with the champignons.

But for this you will definitely need a second frying pan, since you should not mix these ingredients right away - the sauce must be fried without mushrooms in order to begin to thicken. Write your questions and your opinion about this recipe in the comments, we will be interested to read. Bon appetit and see you soon!

Hot dish with shrimp

The original option is julienne with shrimp. For preparation you will need:

peeled shrimp in the amount of two hundred grams;
small onion, butter for frying;
50 milliliters of milk, a tablespoon of flour;
100 milliliters of low-fat cream, hard cheese and spices.

Step by step instructions:

Fry the onion and cooked shrimp in butter until golden brown.
Add the resulting mass to the bechamel sauce. Arrange among cocktail bowls.
Sprinkle with cheese and bake until crust forms.

Dish in a slow cooker

In the age of high technology, it is rare that a housewife can do without a multicooker. For this case, there is a separate recipe for julienne:

Mushrooms and onions are fried in butter or vegetable oil until tender. Next, flour is added to the bowl.
The mixture cooks for a few minutes. Cream is added to the resulting mass. The multicooker will cook the dish for another 10 minutes without external intervention.
Then sprinkle the appetizer with cheese and leave it to heat until the guests arrive.

These are just a few options for preparing julienne. The beauty of this dish is that it leaves room for imagination. Experiment and share with friends.