Julienne with meat and mushrooms in pots: recipes for preparing hearty dishes

Many people consider julienne with meat and mushrooms a purely restaurant dish and do not even try to cook it at home.
And it’s completely in vain, because there are many recipes for preparing this delicious culinary masterpiece, among which every housewife can find the most suitable option for herself. To prepare julienne with meat and mushrooms according to the classic recipe, champignons are used, and there are many reasons for this. The main reason is that they cook very quickly. But besides this, champignons are also very useful, since they contain a lot of vitamins (groups B, PP, E, D) and useful organic acids and minerals, and in terms of the amount of phosphorus they contain, they can compete with seafood. How to cook julienne with mushrooms and meat correctly? The recipes below will help you with this.

Julienne with meat and mushrooms, cooked in the oven

Julienne with meat and mushrooms, cooked in the oven, will definitely please all family members, and its aroma will remain in the memory for a long time. To prepare it you will need:

boiled chicken fillet;
champignons – 250-300 g;
onion – 1 head;
hard unsweetened cheese – 100 g;
cream – 200-220 ml;
wheat flour - 2 tbsp. spoons;
vegetable oil – 50 ml;
pepper, salt and spices to taste.

Cooking process:

1. Cut the fillet into medium cubes. Peel the onion and cut into thin rings. Rinse the mushrooms under running water in a colander and cut into slices;

2. Heat vegetable oil in a frying pan and fry the onion in it until a beautiful golden yellow color;

3. Add mushrooms to the onion, salt , pepper, spices and simmer for about 10 minutes to evaporate excess liquid;

4. Add meat to the pan , mix everything thoroughly and simmer for another 5 minutes so that the meat absorbs the aromas of onions and mushrooms;

5. In a separate frying pan, fry the flour for 3-5 minutes, then gradually add flour to it, thoroughly rubbing all the formed lumps;

6. Add the resulting sauce to the meat with mushrooms and onions. Mix thoroughly and pour the resulting mixture into baking dishes. Sprinkle hard cheese on top and bake for 20 minutes in the oven at 180 degrees.

It is important that all ingredients are chopped very finely. Cream can be replaced with low-fat sour cream.

Julienne in pancake baskets

INGREDIENTS

FOR PANCAKES:

milk 350 ml
salt pinch(s)
sugar 1 tsp
egg 2 pcs.
wheat flour 135 g
butter 2 tbsp.
vegetable oil - for frying pancakes

For filling:

chicken fillet 1 pc.
champignons 150 g
salt to taste
ground black pepper
sour cream 1/3 cup(s)
olive oil 2 tbsp.
grated parmesan

STEP-BY-STEP COOKING RECIPE

Step 1

For pancake dough, beat eggs with a pinch of salt, add milk, beat again. Add sifted flour, mix so that there are no lumps. Melt the butter and add to the dough, stir. Leave the dough for 20 minutes. Fry the pancakes in a heated frying pan, greasing the pan with vegetable oil each time.

Step 2

Prepare the ingredients for the julienne. Cut the chicken fillet into small cubes. Cut the champignons into small pieces. Heat the olive oil, fry the chicken with mushrooms until cooked, add salt and pepper to taste. Add sour cream and stir.

Step 3

Place the pancakes in portioned cocotte pans. Fill the pancake baskets with julienne. Sprinkle with grated Parmesan. Place the julienne molds in an oven preheated to 180 degrees until the cheese melts (7-8 minutes).

Step 4

Bon appetit!

Recipe for julienne with mushrooms, meat and potatoes

Julienne with mushrooms gained unprecedented popularity, so many recipes for this dish appeared over time, and other products began to be added to its composition, and one of them was potatoes. A very appetizing and satisfying dish is julienne with mushrooms, meat and potatoes. To prepare it you will need the following ingredients:

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450 g fresh mushrooms;
300 g boiled chicken;
650 g potatoes;
150 g yellow onions;
250 ml heavy cream;
100 ml pasteurized milk;
250 g hard cheese;
50 g flour;
spices, salt.

Cooking process:

1. Peel the onion , chop finely and brown in well-heated sunflower oil;

2. Wash the mushrooms , chop into thin slices, add to the onion, stir, simmer for 5-7 minutes and pour in the milk;

3. Mix the cream thoroughly with flour , beat with a whisk, boil and add to the vegetables;

4. Grind the meat , add to the pan, mix all the ingredients and simmer over low heat;

5. Peel the potatoes , wash them, cut them into cubes, fry them in a second frying pan until golden brown.

When all the ingredients are half cooked, you can start placing the future julienne in a baking dish. They need to be laid out in layers in the following order: fried potatoes, then vegetable mass, a layer of grated cheese. After this, you need to put the dish in the oven for 15-20 minutes. Serve hot garnished with chopped herbs.

Mushroom and eggplant julienne

INGREDIENTS

2 eggplants
350 g champignons
butter for frying
1 small onion
2 tbsp. l. sour cream
1 tbsp. l. mayonnaise
200 ml cream (I took 33%, but if you like it thinner, then take low-fat)
1 mushroom cube
150 g grated easy-melting cheese (I used Russian)
spices, herbs

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the eggplants thinly lengthwise into slices, sprinkle heavily with salt and leave for half an hour (you can feel the skin in the prepared ones, especially in contrast to the softness of the mushrooms. If you don’t like this, then you need to skin the eggplants first).

Step 2

Cut the mushrooms into slices. Finely chop the onion and fry it in butter. Wash the eggplants to remove salt, cut into small strips (the type of cut is called “julienne”), put them in a frying pan with the onions and fry. Add the mushrooms and simmer until the amount of juice released is reduced by a third. Sprinkle with mushroom cubes, add sour cream, mayonnaise and cream. If necessary, add salt and seasonings, simmer for 5 minutes until the creamy sauce thickens.

Step 3

Preheat the oven to 250°C. Place in cocotte makers, sprinkle with grated cheese and bake until the cheese is melted, 10 minutes or less.

Hearty julienne with meat and mushrooms in pots

For those who like more hearty dishes, an excellent option for decorating the holiday table would be julienne with meat and mushrooms in pots, which contains pork instead of chicken. To prepare it you need the following ingredients:

600 g pork (loin);
400 g champignons;
20 g butter;
30 g flour;
50 ml milk;
50 ml sour cream;
200 g hard cheese;
salt, spices, pepper.

Cooking process:

1. Wash the loin and boil until half cooked;

2. Peel the onion , chop finely and sauté in hot oil until transparent;

3. Add washed and chopped mushrooms , fry with onions for 7 minutes, stirring;

4. After the mushrooms are browned , you need to add boiled meat cut into pieces into the frying pan. Fry for 5-7 minutes and then divide into pots.

Now you can start preparing the sauce; to do this, melt the butter in a frying pan, add flour to it while stirring constantly and fry. It is important that no lumps form, so you need to stir very carefully. Next, you need to pour in the milk and cook the sauce until it thickens, adding mayonnaise and sour cream at the end. Pour the prepared sauce over the contents of the pots, sprinkle grated cheese on top and bake at 180 degrees for 15 minutes.

Chanterelle Julienne

INGREDIENTS

chanterelles – 80 g
boiled veal heart – 40 g
onion – 15 g
cream – 50 ml
chicken broth – 50 ml
vegetable oil – 10 ml
poached egg – 1 pc.
smoked suluguni cheese – 10 g
dill greens – 3 sprigs
green onion

STEP-BY-STEP COOKING RECIPE

Step 1

Steam the chanterelles and boil the veal heart for 1 hour. Fry the onions in oil, add the chanterelles - lightly fry, pour in the broth, add the heart - simmer. Pour in the cream and cook until the sauce thickens.

Step 2

Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.

Step 3

To prepare a poached egg, add a couple of drops of table vinegar to boiling water for better protein coagulation, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.

Recipe for julienne with meat, mushrooms, cheese and nutmeg

Fans of unusual dishes will definitely like the recipe for making julienne with meat, mushrooms and cheese, which also contains ingredients such as lemon and nutmeg, giving this culinary masterpiece an exquisite taste and aroma. To prepare it, you need to stock up on the following ingredients:

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300-400 chicken fillet;
200-250 g of fresh champignons;
150-200 g hard cheese;
350-400 ml milk;
one large onion;
40 g butter;
20 g flour;
nutmeg to taste, salt.

The cooking process is similar to that described in the previous recipe, with the only exception that you need to squeeze lemon juice into the onions and mushrooms along with the spices, and when preparing the sauce, you need to add nutmeg along with sour cream.

Fish julienne

INGREDIENTS

300 g hot smoked pink salmon fillet
100 ml cream with fat content from 33%
1 cup mashed potatoes
small bunch of dill
100 g hard aged cheese
salt

STEP-BY-STEP COOKING RECIPE

Step 1

Break the pink salmon fillet into small pieces. Mix with cream and mashed potatoes.

Step 2

Grate the cheese on a fine grater.

Step 3

Divide the prepared mixture into portioned heat-resistant molds, sprinkle with cheese and bake at 180C for 10 minutes. Serve warm.

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.

How to cook

Julienne is not a complicated dish, but it can turn an ordinary dinner into a celebration, thanks to its exquisite, delicate taste. It is easy to prepare, adhering to a number of general principles:

Before use, clay dishes are filled with water for an hour; glazed containers are simply washed.
The average cooking time is one hour, baking takes no more than half an hour. Experienced housewives spend less time on preparation.
The composition and quantity of ingredients in recipes can be adjusted. Mushrooms remain unchanged components: fresh forest mushrooms (some use only caps), champignons, oyster mushrooms.
Glazed pots can be placed in an already preheated oven, clay pots should be placed in a slightly heated oven (they may crack due to a sharp temperature change).
Homemade juliennes are prepared with meat, potatoes, mayonnaise, classic ones - only from mushrooms fried with onions, cream sauce and a layer of grated cheese.
Julienne is served as a separate dish or snack, without a side dish.

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Vol-au-vents made of puff pastry with sea julienne

INGREDIENTS

Grated Parmesan cheese – 30 g
Puff pastry (yeast-free) – 1 package
Sea cocktail in its own juice – 1 package
Shallots – 2 pcs.
Garlic – 1 clove
Fresh arugula – 1 small bunch + a couple of sprigs for decoration
Red chili pepper – 1/2 pod
Cream 33% – 200 g
Fat sour cream – 2-3 tbsp. l. no slide
Salt – 2 g
White table wine – 100 ml
Ground black pepper – 1 g
Egg – 1 pc.
Olive oil – 1 tbsp. l.

STEP-BY-STEP COOKING RECIPE

For vol-au-vents, defrost the dough without rolling it out, cut out large circles, place on a baking sheet with parchment, brush with egg. Place a second circle of dough with a hole in the center on the greased circle, and place the third one in the same way. Brush with egg and bake at 170 degrees for 15-20 minutes. For julienne, place seafood, chopped shallots and garlic in a frying pan, pour in white wine and add salt, lightly fry in olive oil. Next, pour in the cream and bring to a boil. After 5-7 minutes, add sour cream, boil for another 3 minutes. At the end of cooking, add the arugula and remove from the heat. Sprinkle with Parmesan and stir. Spread the julienne into the rolls and bake until done (about 5-7 minutes) at a temperature of 190 degrees. Remove and place on a plate. When serving, decorate at your discretion.