Mushroom and chicken julienne - a hearty gourmet dinner: recipe with photos

Home Julien

Mushroom and chicken julienne is where French cuisine meets Russian. Despite its name, Julienne is an Eastern European dish made by frying a small amount of flour in a hot, dry frying pan until golden brown and adding butter. The latter method is reminiscent of the French "roux", a traditional thickener for classic French sauces and gravies. Not only does the flour thicken the sauce slightly, but it also adds such a rich flavor that you'll definitely want to make some more of this delicious meal.

There are ways to replace the sauce with plain Russian sour cream or heavy whipping cream. But if you ever want to try this recipe, don't look for a substitute.

Russian cuisine actually has quite a lot of French influence. Julienne with mushrooms and chicken is traditionally made only with sour cream and cheese on top. Heavy whipping cream was not a popular ingredient in Russia and was really hard to find, so it was not used in many recipes.

This legendary dish was extremely popular during Soviet times in elite restaurants, as well as at home. Restaurant versions often include bechamel sauce. Everyone makes this dish customized to their personal taste, keeping the same basic ingredients and the way they are presented.

Mushroom and chicken julienne - how to cook 15 varieties

Mushroom and chicken julienne - a simple recipe
Russian Julienne with chicken and mushrooms
Creamy Julienne with chicken and mushrooms
Chicken and mushroom portabello julienne
Julienne with chicken and mushrooms in French
Glazed Julienne with carrots, mushrooms and chicken
Julienne with mushrooms, chicken, tomatoes and cheese
Potato and mushroom julienne with chicken
Cheese Julienne with potatoes, mushrooms and chicken
Garlic julienne with potatoes, chicken and mushrooms
Garlic-herb julienne with potatoes, cheese, mushrooms and chicken
Julienne with mushrooms and chicken in 30 minutes
Mushroom Julienne old recipe with chicken
Royal julienne with chicken and mushrooms
Chicken and mushroom Julienne with cheese and tomatoes

Bechamel (with flour)

The chicken and mushroom julienne sauce that was originally used was very close to modern Bechamel.

Despite its simplicity, it complements the flavors of each ingredient well and also provides a soft, light texture.

What ingredients will you need?

500 g chicken meat;
400 g of any mushrooms;
2 tbsp. l. unsalted butter;
2-3 tbsp. l. refined vegetable oil (any);
1.5 tbsp. l. all-purpose flour;
0.5 l of milk;
table salt;
0.3 tsp. nutmeg powder.

Step-by-step cooking process

It is necessary to pour vegetable oil into a frying pan, heat it over moderate heat, put chicken meat in it, cut into small pieces, and fry until the color changes (from pink to white).
Next, you need to add mushrooms and onions, cut into medium-sized cubes, mix everything, add salt and turn the heat down to almost minimum, cover with a lid and continue cooking.
Milk should be heated in a separate container, but not boiled.
Then you need to take a second frying pan, melt the butter in it over moderate heat and put flour in it, stir until smooth.
After this, you should pour in milk in small portions and whisk the contents of the pan with a whisk to avoid the appearance of lumps.
When everything is mixed, you need to turn the heat down to minimum and cook the sauce for 15 minutes, then add nutmeg and salt, stir and cook for another 2 minutes.

The finished Bechamel should be poured into a frying pan with the remaining ingredients, stir vigorously and cook all together for another 5-7 minutes.

Mushroom and chicken julienne - a simple recipe

A legendary tasty and spicy dish for lovers of chicken and mushroom tandem.

Ingredients:

Cooked chicken fillet – 1 pc.
400 g mushrooms
1 onion
200 g Mozzarella cheese
2 tablespoons vegetable oil
1 spoon of flour
1 tbsp. oils
1/2 cup cream

Preparation:

Grind chicken fillet.

Wash the mushrooms thoroughly, dry them on a towel and cut them into small pieces.

Cut the onion into thin semicircles. Shred the cheese of your choice or simply use pre-shredded cheese from the supermarket.

Heat a large frying pan with oil. Once the pan is warm enough, add the onion to the oil and stir a few times. Add salt and sauté the onion until it is soft and slightly golden.

Add mushrooms and chicken. Sauté for another 5-8 minutes. Add 1/2 tsp. black pepper, mix it into the well and turn off the heat.

Heat a smaller skillet to dry out the flour for the sauce. Make sure the heat remains at medium level. Add 1 tbsp. flour and continue to stir the flour gently.

Add the heated whipping cream to the butter mixture and stir to combine. This will take more than a minute.

Place the chicken and mushroom mixture in a dish and pour the sauce evenly. Spread the shredded cheese evenly on top, sprinkle a little paprika and place everything in the oven.

Bake the Julienne until the cheese is lightly golden brown. Serve Julienne hot. You can have almost anything as a side dish.

Béchamel – origin story

The first written mention of bechamel is found in the culinary treatise of chef Francois La Varenne back in 1651. Even then, “white sauce” was prepared with milk, and calcined flour and fat were used as a thickener.

There are two official versions of its occurrence. According to the first, the sauce was invented by the Marquis de Nointel, Louis de Béchamel, chamberlain at the court of King Louis XIV. The second version attributes the authorship to the royal chef Francois La Varenne, the founder of the culinary traditions of Versailles.

According to the unofficial Italian version, the recipe was brought to France by Catherine de Medici, or rather by the cooks from her retinue. The Florentine arrived at court as the bride of Prince Henry, and at the celebrations, Italian culinary maestros served bechamel to the table. The French appropriated the dish and gave it its own name. This version makes sense, because the Italians have been preparing a similar salsa balzamella for a long time. Bechamel entered Russia along with the fashion for everything French after the French Revolution.

Russian Julienne with chicken and mushrooms

This is a traditional Russian dish “French style”. It is made with thinly sliced mushrooms, sour cream, cheese and cream. Very rich and creamy taste.

Ingredients:

300 g porcini mushrooms
1/2 medium yellow onion
2 tablespoons butter
Oil
1/4 cup white wine
3/4 cup sour cream
1/2 cup heavy cream
Mozzarella cheese

Preparation:

Preheat the oven.

In a large skillet, melt 2 tbsp. oil and add mushrooms and onions. Sauté over medium heat until the mushrooms release liquid and are approximately half their size. Pour off most of the liquid and transfer the mushrooms to a small casserole dish or ceramic pots.

Melt butter in a small saucepan and add white wine. Cook over medium heat for a couple of minutes until the alcohol burns off. Add cream and stir into sour cream. Stir until everything is combined and add salt. Bring to a boil and add mushrooms. Stir the mixture.

Sprinkle generously with cheese and bake for about 10 minutes (until cheese is melted and golden).

Five main sauces

Perhaps the idea of using sauces did not originate with the French, but it was they who achieved perfection in their preparation and masterly use. In French cuisine, there are five basic sauces that serve as the basis for culinary creativity. By adding different ingredients, sauces with different tastes are obtained; there are more than three thousand of them in total.

Basic French sauces:

Dutch
Tomato
Hispaniol
Veluth
Bechamel

The main ingredients of veloute, hispanol and béchamel are butter and flour, the Dutch one is prepared with yolks and butter, the tomato one needs no explanation. These are mandatory ingredients; you can add whatever you want to them and get a new sauce.

Creamy Julienne with chicken and mushrooms

This dish combines French and Russian cuisine with a rich and creamy dressing. The flour and butter create a consistency that thickens the sauce and gives it a flavor that adds depth to this Eastern European dish.

Ingredients:

1/2 grilled chicken
400 g champignons
1 large onion
200 g chopped Mozzarella
Oil
Flour
Whipped cream

Preparation:

Shred the chicken.

Wash, dry and slice the mushrooms.

Cut the onion into half rings.

Heat oil in a large frying pan and add onion. Add salt and sauté until lightly golden and softened. Add mushrooms and chicken. Sauté for 5 to 8 minutes. Add pepper and mix well. Remove the pan from the heat.

In another skillet, set heat to medium and add flour. Stir gently, pressing the flour into the base of the pan. Once the flour has yellowed slightly, add the butter and melt it. Stir and add heavy whipping cream. Don't let the sauce get too thick.

Preheat the oven. Place the chicken and mushroom mixture in a dish and pour the sauce evenly over each mixture. Spread the cheese evenly. Place the dish in the preheated oven. Bake until cheese is lightly golden brown and melted. Serve hot.

Preparing mushrooms

Butterflies are perishable mushrooms, so they cannot be stored for a long time, but must be sorted and processed as soon as possible. First, they check whether there are any doubtful specimens among the collected fruits, and if there is the slightest doubt, they are thrown out.

Using a small knife with a sharp tip, remove damaged darkened areas, the old tubular part of the cap, and cut off the lower part of the stem.

Pry the skin off the mushroom cap with the tip of a knife and remove it, starting from the edge. An oiler collected in wet weather has a particularly slippery cap. To make it easier to clean, you can pour boiling water over it or hold it with a paper towel.

Attention! Some mushroom pickers claim that boletus mushrooms do not need to be peeled. Doctors warn that in this case the dish may cause stomach upset.

Cleaned butternuts are washed with cold water to preserve the aroma before cooking. The mushrooms are not soaked so that they do not absorb excess liquid; they are carefully dried with paper kitchen towels.

Chicken and mushroom portabello julienne

Chicken Julienne is a popular appetizer. Tender, boneless chicken strips and mushrooms are baked in a creamy sauce and layered with cheese.

Ingredients:

1 chicken
6 Portobello mushrooms
3 peppers
2 bows
3 tbsp. oils
3 spoons of wheat flour
3 glasses of milk
1/2 onion
1/4 tsp. nutmeg
1/2 teaspoon black pepper
200 g Parmesan cheese

Preparation:

Prepare the mushrooms. Carefully unscrew or cut off the stem of each mushroom. Hold the mushroom cap in one hand, use a spoon to peel them.

Chop the mushrooms.

Chop the peppers and onions.

Set the pan to high temperature, add 1 tbsp. oil and stir fried mushrooms. Season them while cooking.

Repeat with pepper. Add the cooked peppers to the mushrooms.

Repeat with onions. Add them to the bowl.

Prepare all of the cooked chicken. Remove skin, fat, cartilage and bones. Shred it to cut the meat into strips the same size as the cooked vegetables and add them to the bowl.

Mix chicken and vegetables until all ingredients are evenly distributed. Cover and refrigerate.

Place sauce over medium heat; melt the butter.

Add flour, stir and cook for a few minutes until it smells like cookies.

Take the sauce and whisk in 1 glass of milk. Return to the pan and cook until the milk thickens.

Add the rest of the milk, charred onions, cloves, bay leaves, black pepper, nutmeg, salt and cook it to simmer. Cook for about 30 minutes. Heat the hot Bechamel and stir, stir in the grated cheese until melted and adjust the seasoning to your liking. Store in the refrigerator in a covered container until ready to use.

Preheat the oven. Mix chicken and vegetables.

Bake in the oven.

Classical

This sauce is called classic because it is traditional, easy to prepare and the ingredients are readily available. It goes well with many dishes, from chicken to ham or vegetables, and is easy to prepare. It is important to prepare the products correctly and follow the sequence of actions.

Ingredients:

cream with a minimum fat content of 30% - 250 ml;
butter – 2–3 tbsp. l.;
flour – 1 tbsp. l.;

salt, ground black pepper to taste;
nutmeg - on the tip of a knife.

Preparation:

Melt the butter in a frying pan, being careful not to let it burn.
Add flour and, stirring with a spatula, lightly brown it.
Pour the heated cream in a thin stream into the pan, stirring constantly with a spatula or whisk. There should be no lumps in the sauce.
Add salt, pepper and nutmeg. When the mass thickens, remove from the stove.

The julienne sauce may turn out a little watery - a pinch of flour or longer boiling will help. You can also reduce the amount of fat in the cream, but then you will need more flour to thicken the sauce.

Julienne with chicken and mushrooms in French

No one knows exactly why this hearty and delicious mushroom dish is called Julienne. French Julienne is made from roasted vegetables served on a piece of bread.

Ingredients:

Chopped mushrooms – 400 g
Shallots – 4 pcs.
Oil – 45 g
Milk – 500 ml
Regular flour
Hard cheese - 200 g

Preparation:

Finely chop the shallots (if you don't have them, use 2 large onions instead) and sauté briefly in a deep saucepan for 5 minutes.

Cut the mushrooms into approximately 1/2 inch pieces and add to the pan.

While the mushrooms are cooking, make the sauce. In a low temperature saucepan, melt the rest of the butter, gradually add flour, mix well. Then start adding milk all the time. You want a completely smooth, lump-free sauce.

Turn on the grill. Now divide the mushroom julienne among the cups or simply place in a baking dish. Sprinkle with cheese and place evenly on the mushroom julienne. Place the baking dish under the grill for 10-15 minutes. The mushroom julienne will be ready when the cheese on top has melted and become golden and crispy. Serve mushroom julienne immediately.

Useful tips

The most common problem when preparing julienne sauce, which many housewives encounter, is the process of mixing milk with flour. Many believe that it is impossible to mix these ingredients without forming lumps. But the secret is to use very hot milk and stir continuously.

There is a recommendation for quickly preparing the sauce base, which is somewhat contrary to most classic recipes. He suggests mixing and frying flour and butter for 2 minutes, then remove the container from the heat, wait until the butter stops bubbling and quickly pour in a whole glass of hot milk. Next, it is suggested to beat the mixture with a whisk, and, without interrupting this process, return the pan to the fire and cook until thickened. Instead of milk, you can use cream or any broth.

Other useful tips and tricks look like this:

An important detail in preparing a dish is the correct grinding of the ingredients. This will determine whether they can absorb the sauce and blend in with it. Meat and mushrooms need to be cut into small cubes or strips.
The sauce should be hot when added to the remaining ingredients.
Pour the sauce so that it completely covers all the main components. Cheese is used to apply to its surface.
Even if the sauce is made with cheese, applying a layer of grated cheese to the surface is mandatory. When heated, it forms a crust, which is one of the key features of the dish.
The average baking time for a dish in the oven is 15-20 minutes, depending on the products used.
Hot cocotte is served on small plates covered with a napkin. The handle also needs to be wrapped in a napkin or paper figurine to prevent burns. Before guests arrive, julienne with chicken and mushrooms can be placed in cocotte makers, poured with sauce, sprinkled with cheese and placed in the oven before serving.

Glazed Julienne with carrots, mushrooms and chicken

Serve this dish fresh and warm from the oven as an appetizer with crusty bread or breadsticks. This is a great start to any meal.

Ingredients:

2 spoons margarine
1/4 cup sugar
4 cups chopped carrots
1/4 cup chopped fresh parsley

Preparation:

Melt margarine in a large unsterilized skillet over medium heat; add sugar, stir until melted.

Add carrots, salt and pepper and cook for 10 minutes, or until carrots are crisp. Remove from heat. Stir in parsley.

Julienne in a frying pan

A quick way to pamper your family and friends with a delicious dinner. This is especially true when it’s hot outside and it’s too stuffy to turn on the oven.

Ingredients:

Mushrooms (champignons) 0.5 kg
Chicken meat 0.5 kg
Bulbs – 2
Sour cream 300 gr
Flour 3 tablespoons
Butter 50 g
Hard cheese 100 gr
Ground salt and pepper to taste

Preparation:

Cut the mushrooms into small pieces and fry them in a frying pan. In a second frying pan, fry the diced fillet. Lastly, fry the onion until translucent. Add fillet and mushrooms to the onion and mix. The base is ready.

Mix sour cream and flour. Add seasoning to taste. Pour the resulting mixture over the base. Sprinkle grated cheese on top.

Cover with a lid and turn on low heat. Simmer for 15 minutes.

Julienne with mushrooms, chicken, tomatoes and cheese

Like a cheese soufflé, this meal will become a favorite comfort dish in any home.

Ingredients:

300 g porcini mushrooms
1/2 onion
3 tablespoons oil
1/4 cup white wine
3/4 cup sour cream
1/2 cup cream
300 chicken
200 g cheese
2 pcs. tomatoes

Preparation:

Preheat the oven.

Add 2 tablespoons butter to a large skillet and melt over medium heat. Add mushrooms and onions. Sauté until the mushrooms have reduced slightly in size, about 5 minutes. Season to taste.

Drain off excess liquid. Place the dish in a container.

In a small saucepan, add remaining 1 tablespoon oil and white wine. Boil over medium heat for 2-3 minutes.

Add cream and sour cream. Bring the mixture to a boil, stirring constantly with a whisk. Let it cook until it thickens. Season to taste with salt and pepper. Remove from heat and pour in mushrooms.

Sprinkle cheese on top with 1 or 2 tomato slices. Bake for about 15-20 minutes. Remove the pan from the oven, let it cool for 5 minutes and serve with crusty bread.

With mayonnaise

Mayonnaise julienne sauce is a modern version of the dish. In addition to the composition, the presentation often changes. For example, instead of cocotte makers, edible tartlets are used. This version of julienne is usually used for festive tables, when food needs to be served to numerous guests.

What ingredients will you need?

meat from 2 boiled chicken legs, cut into cubes;
0.5 kg of champignons, oyster mushrooms or other mushrooms;
200 ml mayonnaise;
2 tbsp. l. all-purpose flour;
3 medium white onions;
Refined vegetable oil;
3 cloves garlic, chopped;
0.5 tsp. ground paprika;
table salt;
chopped fresh parsley.

Step-by-step cooking process

The onion must be cut into cubes.
Place vegetable oil in a frying pan, fry for a couple of minutes until translucent, then add chopped mushrooms and garlic, sprinkle with salt and paprika, stir and cook until the liquid released by the mushrooms evaporates.
In a separate bowl, you need to heat the mayonnaise with flour and whisk vigorously until a homogeneous mixture is formed, pour into the remaining ingredients, stir and simmer over low heat until the sauce becomes thick, about 5 minutes.
The entire contents of the frying pan should be divided equally into tartlets, sprinkled with coarsely grated cheese, place them on a baking sheet and bake in an oven preheated to 180°C for 20-25 minutes.
The finished julienne should be sprinkled with chopped fresh parsley and served immediately.

Cheese Julienne with potatoes, mushrooms and chicken

These light, cheesy garlic potatoes in a creamy cheese sauce. This classic dish takes less than an hour to prepare from start to finish. They will definitely make it to your holiday.

Ingredients:

200 g potatoes
¼ cup butter
¼ cup all-purpose flour
1.5 cups skim milk
2 cups cheddar cheese
Spices

Preparation:

Preheat the oven.

Bring a container of water to a boil. Peel the potatoes and place them whole in boiling water. Cook for about 20 minutes. Remove from water and let cool until cool enough.

Meanwhile, make the cheese sauce. Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking constantly, until flour is golden brown; about 2 minutes. Stir in milk and cook, stirring often, until thickened; about 2-3 minutes. Remove from heat and stir in shredded cheese. Season with salt and pepper.

Fry the chicken and mix with mushrooms.

Carefully peel the potatoes and cut into pieces. Place the potatoes in a single layer in a baking dish and season with salt and pepper. Spoon the cheese sauce on top of the potatoes. Add mushroom mixture to chicken.

Repeat two more layers. Pour any remaining cheese sauce over the top layer of potatoes. Spread to ensure all potatoes are covered.

Sprinkle with 1/4 cup shredded cheddar and paprika.

Bake in a 350 degree oven.

With milk

Julienne sauce with chicken and mushrooms based on milk alone, without the addition of heavy cream and sour cream, is not very common today. But compromise options are quite common. For example, this version of the sauce is made mostly of milk with just a touch of sour cream.

What ingredients will you need?

half of one chicken breast fillet;
0.75 tbsp. mushrooms, cut into small strips;
half a medium onion, finely chopped;
1 tbsp. cheese, grated;
2 tbsp. l. sour cream;
0.75 tbsp. milk;
2 tbsp. l. unsalted butter;
2 tbsp. l. all-purpose flour;
1 tbsp. l. olive oil;
0.5 tsp. parsley flakes (or fresh herbs, finely chopped);
table salt and pepper.

Step-by-step cooking process

Chicken fillet should be cut into thin strips.
In a medium-sized frying pan, heat 1 tbsp. l. olive oil, add chicken pieces and fry for 5 minutes. (until the color changes from pink to white), then add chopped onion and fry for another 2 minutes.
Next, you need to put pieces of mushrooms there, pepper and salt the entire contents of the frying pan, turn down the heat and fry until fully cooked, about 10 minutes.
In a separate deep frying pan or saucepan, you need to melt the butter, put the flour in it and pour in the milk in small portions, stirring vigorously with a fork or whisk to prevent the mixture from clumping. When all the milk is evenly mixed, add sour cream, pepper, salt and mix everything well.
4 small cocotte pans need to be greased with oil, put about 2 tbsp in each of them. l. mixture of chicken fillet and mushrooms, pour all the ingredients with a thick layer of sauce, sprinkle with a thick layer of cheese and bake in an oven preheated to 180°C for 15 minutes.
The finished julienne should be sprinkled with parsley (dried or fresh) and served hot.

Garlic julienne with potatoes, chicken and mushrooms

A nutritious and satisfying lunch in the form of a festive dish with garlic aroma and delicate sauce.

Ingredients:

300 g potatoes
2 tablespoons oil
200 ml cream
300 g mushrooms
300 g chicken
2 cloves garlic
2 cups Parmesan cheese

Preparation:

Preheat the oven.

Grease the dish with oil.

Place a layer of potatoes on a plate. Grease with oil. Then pour in half the cream.

Sprinkle one serving of Cheddar cheese over the layer and season with salt and pepper. Repeat layers of potatoes, butter, garlic, cream and Cheddar cheese, then top with pieces of Parmesan cheese.

Fry the mushrooms. Slice the chicken and fry it as well. Place potatoes on top. Pour over the sauce.

Cover with foil.

Bake for 1 hour in the preheated oven, then sprinkle Parmesan or Romano cheese on top.

This will create a semi-hard cheese crust. Continue baking for another 30 minutes or until the potatoes are tender.

Important cooking features

If you follow the recipes step by step, julienne is a very simple dish. You can also prepare it from boiled mushrooms, but then you should reduce the amount of sauce so that it is not watery.

Frozen boletus is also suitable for cooking; it must be cooked before use. Instead of cream, you can put good sour cream in the appetizer, but then the crust resulting from baking bechamel sauce with cheese will not be so tender.

Butter julienne can be prepared according to different recipes, trying different flavor combinations; many products are in perfect harmony with the taste and aroma of wild mushrooms. This hot appetizer is appropriate on the table both on weekdays and on holidays.

Garlic-herb julienne with potatoes, cheese, mushrooms and chicken

These Garlic Herb Cheese Potatoes contain roasted garlic and herbs, mushrooms, Gruyère cheese and crispy chicken.

Ingredients:

1 tablespoon butter
3 cloves garlic
1/4 cup chopped fresh herbs
3 new potatoes
3 russet potatoes
1 cup whipped cream
1.5 teaspoons salt
2 cups shredded Gruyère cheese
1/2 cup reduced chicken broth
300 g Champignons
400 g chicken fillet

Preparation:

Preheat the oven.

Melt butter in a small skillet over medium heat. Add garlic and herbs and sauté until fragrant, 3 to 5 minutes.

Slice the sweet potatoes into very thin slices. Toss the potatoes with the cream, salt and herb mixture.

Arrange half the potatoes evenly in the baking dish. Sprinkle with one cup cheese and 1/4 cup chicken broth. Arrange the remaining potato slices evenly across the top and cover with the remaining broth, cheese and crushed shavings.

Place the sautéed chicken and mushrooms on top of the potatoes.

Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 15 to 20 minutes, turning the heat to 250 degrees for additional browning.

Julienne with mushrooms and chicken in 30 minutes

This creamy, cheesy Russian julienne will definitely be on your holiday table as soon as you try it. You can serve this simple yet delicious dish as an appetizer next to crusty artisan bread or as a side dish.

Ingredients:

300 g mushrooms
½ cup thinly sliced onion
2 cloves garlic
3 liters of oil
¼ cup white wine
300 g chicken
1 cup sour cream
1 cup shredded Mozzarella cheese

Preparation:

Pre-sliced mushrooms are difficult to peel and only take a few minutes to chop. Clean under running water and place them on a paper towel to absorb moisture. Substitute 1/4 cup sour cream for heavy cream for an even creamier dish.

Clean and chop the mushrooms.

Slice and fry chicken fillet.

Preheat the oven.

In a large skillet or cast iron skillet, melt 2 tablespoons butter. Then add chopped mushrooms, onions and garlic.

Sauté over medium heat until the mushrooms release their liquid and reduce to about half their size. Drain the mushrooms and set aside.

In the same skillet, melt the remaining 1 tablespoon butter, then add the white wine. Cook over medium heat for 2 minutes. Add sour cream and mix. Drink the sauce with salt and pepper to taste. Stir in mushrooms.

Pour the mushroom sauce into the baking dish. Add chicken.

Sprinkle with cheese and bake for 20 minutes or until cheese has melted. Serve with crusty bread.

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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Mushroom Julienne old recipe with chicken

An old Russian recipe for a tasty and festive dish.

Ingredients:

600 g fresh wild mushrooms
1/2 cup dried mushrooms
1 large Spanish onion
500 g chicken fillet
1 cup sour cream
1 cup whole milk
Pinch of nutmeg
1 cup flour
A pinch of fennel seeds
200 g Gruyère cheese
4 tablespoons vegetable oil

Preparation:

Chop all the mushrooms and mix with spices and leave for 3 hours.

Fry chopped chicken fillets in oil and spices. Mix with mushrooms.

Fry everything again.

Fry the flour, add sour cream and milk. Add cheese.

Place everything in a baking dish and on top. Pour sauce on top. Bake for 25 minutes.

Julienne in buns

Another unique way to serve a classic dish in a non-traditional way. A hot snack in an edible mold, what could be more original?

Ingredients:

Bun (unsweetened) 8 pcs.
Chicken fillet 1 kg
Hard cheese 300 gr
Champignons 300 gr
Cream (fat) 100 ml
Onion 1 piece
Flour 2 tablespoons
Milk 0.4 l
Vegetable oil for frying 30 g
Bunch of greens 5 g

Preparation:

Cut off the top of the buns and carefully remove the pulp - the molds are ready.

Fry onions, mushrooms and meat in a heated frying pan with oil.

Preparing the sauce:

Mix milk with cream, add salt and, stirring constantly, slowly add flour.

Turn on the oven to heat up.

Once the filling is ready, fill the buns. Place them on a baking sheet lined with tracing paper, sprinkle with cheese, and cover with the top of the buns.

As soon as the cheese melts, take it out and serve, sprinkled with herbs.

Royal julienne with chicken and mushrooms

This is an incredibly delicious Russian dish with a sophisticated touch.

Ingredients:

4 tablespoons oil
2 small onions
2 pounds porcini mushrooms, chopped
2 tablespoons dry vermouth
3 cups sour cream
3/4 cup white sauce
1/3 cup chopped green onions
300 g smoked chicken
1 pinch fresh grated nutmeg
1/2 teaspoon dill seeds
3/4 cup grated Gruyère cheese

Preparation:

Melt the butter in a skillet and saute the onions until they begin to color, about 8 minutes. Add the mushrooms and sauté until they release their liquid, about 18 minutes. Stir in vermouth and cook for 3 minutes.

Preheat the oven.

Stir in sour cream, 1/2 cup white sauce, onion, nutmeg, fennel seeds, and salt and pepper. Mix well. Cook for 3 minutes.

Chop the chicken. Mix with mushrooms.

Place the mixture in a dish and pour over the cream. Spoon a tablespoon of the remaining white sauce onto each serving and sprinkle generously with Gruyère. Bake for 15 minutes or until surface is crispy.

Classic julienne in the form of a puff pastry pie

Favorite julienne in the form of puff pastry pie. Can be served either hot or cold.

Ingredients:

Puff pastry (yeast-free) 500 g
Champignons (fresh) 300 gr
Chicken fillet 300 gr
Sour cream 180 gr
Cheese (hard) 200 gr
Flour 5 table. l.
Onion – 1
Vegetable oil 2 tbsp.
Salt and pepper to taste

Preparation:

Thaw the puff pastry in advance.

Boil the chicken and cut it into cubes, like mushrooms. Finely chop the onion. Coarsely grate the cheese.

Fry the onion in a frying pan until golden brown, and add the mushrooms to it. As soon as the water evaporates, add chicken and spices. Stir and add flour while stirring. Next add sour cream and mix well.

Line the pie pan with baking paper. Unfold the first part of the dough and lay out the julienne. Sprinkle well with grated cheese.

The cheese for topping should be hard and melt easily. And if you mix it with breadcrumbs, you get a crispy crust.

You can make a grid from the second layer of dough, placing it on top of the cheese. We coat it with egg.

Bake for half an hour at 180 degrees.