In general, classic julienne in sour cream sauce is so tasty that many families serve it on the holiday table. But this dish can easily be prepared for a regular family meal. Let's find out how to cook champignon julienne in a frying pan.
Champignon julienne in a frying pan
Classic champignon julienne with sour cream in a frying pan
The recipe for julienned champignons in sour cream sauce in a frying pan is quite simple to implement. Even the composition uses a minimal amount of ingredients. True, the cooking process takes about 1 hour. But this is due to the fact that the components must be simmered for a long time over medium heat. The calorie content of this dish is 120 kcal per 100 grams. Now let's look at a step-by-step recipe for champignon julienne with sour cream in a frying pan for home cooking.
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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Cooking process
- If the champignons are frozen, then remove them a few hours before cooking and let them thaw naturally (if the mushrooms are fresh, skip this step).
- Wash and peel the champignons, then use a knife to cut into thin slices - determine the size yourself.
- Peel the garlic cloves and finely chop them with a knife or crush them using a press - both methods work great.
- Sprinkle the frying pan with olive oil and put it on the fire, wait until the container gets hot, then reduce the power to medium.
- Place the champignons and garlic inside the frying pan, fry the ingredients for 11 minutes, stir occasionally.
- Remove the garlic and champignons to the side, take a new frying pan or refresh the oil in the old one, and then put it back on the fire.
- Peel the onion and finely chop it with a knife, then add it to the pan and fry over medium heat for 10 minutes, stirring occasionally.
- Sift the flour and add to the pan with the onions, mix thoroughly and continue cooking for a couple more minutes.
- Add sour cream to the container, add salt and pepper, then mix thoroughly and cook over low heat for 5 minutes until the sauce begins to thicken.
- Preheat the oven to 180 degrees Celsius, and at this time add mushrooms and garlic to the sour cream sauce in the pan and mix thoroughly.
- Place the champignons in sour cream sauce in baking dishes in the oven, grate the hard cheese and sprinkle it on top of the dish.
- Send the pans with the dish to bake in a preheated oven at 180 degrees Celsius for 20 minutes, sometimes checking the readiness for the last 5-8 minutes.
- After this, the champignon julienne with sour cream will be ready; it is recommended to serve it hot immediately.
- Bon appetit!
Champignon julienne in sour cream sauce
Julienne in potatoes - original video recipe
I can’t help but tell you that in addition to the well-known method of preparing and serving julienne in cocotte makers or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who don’t have the right utensils or really want new flavors. It is clear that in this version of the dish the julienne is eaten together with the “dishes”, which will be an excellent baked potato.
To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you with any questions, but at the very end, when it’s time to put the dish in the molds, we will put them in the potatoes. To do this, you need to peel the potatoes in advance, cut out the middle to make some kind of plates and bake them in the oven until done. This is necessary because the julienne in the oven is essentially baked for only a short time, just so that the cheese melts and bakes. This means that the potatoes would remain raw if they were not cooked in advance.
This is the only secret of this recipe. But I am sure that many will like it for its originality. Moreover, mushrooms with potatoes in cream sauce or sour cream are a real delight.
If you want to see the cooking process with your own eyes and make sure that there is nothing complicated, then watch the video.
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!
Julienne in tartlets - a hot appetizer for the festive table
And finally, about julienne as a festive dish. I tried to prepare different versions of julienne, but this serving method seems to me to be the most suitable for holidays and gatherings of guests at home. Tartlets are small edible cups made of shortbread or waffle dough that are eaten along with the filling. And making julienne filling into tartlets is, in my opinion, just a brilliant idea. And you won’t have to wash a lot of dishes after the guests leave, and you can make a large number of portions, not just according to the number of cocotte makers in the house. Well, who keeps a dozen cocotte makers at home? I certainly don't. So tartlets come to the rescue at such a moment.
Imagine these delicious appetizing tartlets under a golden cheese crust on a large platter in the middle of the festive table. How long do you think they will stay there? I give them five minutes, no more. Believe me, I always prepared julienne in tartlets with a reserve when guests arrived; everyone wants to eat several pieces and has no desire to stop.
What special is needed to prepare julienne in tartlets? Firstly, the tartlets themselves need to be purchased or prepared. It takes a long time to cook, so it’s easier to buy. Choose the size at your discretion, now they are sold in different sizes. What kind of dough the tartlets will have is also your choice. I personally liked the shortcrust pastry tartlets better; they hold their shape well and don’t become rubbery.
Secondly, when you prepare the julienne itself, for example, according to one of the recipes above, make it thicker. That is, reduce the liquid part, reduce the amount of milk and cream, or evaporate them a little over very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually become soggy. The thick ones last longer; they are already eaten before they cool down.
For the festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and a third with ham. or in any other combination. Your guests will definitely love this because it will be a little surprise.
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The last tip for preparing julienne tartlets is to prepare them immediately before serving. In the heat of the moment, they are the most delicious while the tartlets themselves and the julienne inside are still hot.
And for those who do not have enough clarity to prepare julienne in tartlets, I suggest watching the recipe on video.
This time I did without exotic versions of julienne, such as vegetable or shrimp. Perhaps I will dedicate a separate article to them. But I can’t help but note that the classic recipe for making julienne with mushrooms will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!
Share a wonderful recipe!
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Chicken julienne with potatoes
This julienne is considered unconventional. But thanks to potatoes, it not only acquires a completely different taste, but is also more satisfying.
Ingredients:
- Potatoes 0.8 kg
- Chicken meat (fillet) 300 gr
- Champignons 200 gr
- Salt to taste
- Ground black pepper to taste
- Butter 100 gr
- Milk 0.5 l
- Flour 75 gr
- Dill 1 gr
- Hard cheese 150 gr
- Vegetable oil 4 tsp. l.
Preparation:
Cut the potatoes into strips and fry until lightly browned. Cut the meat and mushrooms into thin strips and simmer in a separate bowl for 30 minutes, adding spices at the end.
Preparing the sauce:
Pour the sifted flour into the melted butter and grind, pouring in the milk. Cook while stirring until thickened. Then mix with mushrooms and meat. When the mixture boils, turn off the heat and add dill.
Place potatoes on the bottom of the molds (pots or cocotte makers). Fill the top with the mixture and crumble the cheese. Place in the oven for 15-20 minutes.
Chef tips
To increase the nutritional value of the dish and for an interesting taste, you can use mayonnaise instead of sour cream. The fatter it is, the tastier it turns out. However, then you need to eat julienne during the day, otherwise in the evening it will make your stomach very heavy.
Salt can be replaced with soy sauce. It goes equally well with chicken and seafood. In general, you can add more than just regular salt or pepper to julienne. Any greenery tastes good in it. Depending on the product used, you can use seasoning for chicken, mushrooms, seafood, etc.
Tender, aromatic, satisfying julienne cooked in a frying pan is a wonderful alternative to baking in molds. This dish looks no worse, and the taste is not inferior even to the original French recipe.
Classic recipe for julienne with chicken and mushrooms
This is another one of the most common recipes for making julienne. In addition to mushrooms, chicken and something else are added here, which you will learn about from the description below. In any case, the dish turns out incredibly tasty and aromatic.
Ingredients:
- Chicken fillet – 500 gr
- Champignons – 400 gr
- Ham – 300 gr
- Onions - 3 pcs.
- Milk – 600 ml
- Sour cream – 250 gr
- Hard cheese – 350 gr
- Butter - 70 g
- Flour - 2 tablespoons
- Ground nutmeg
- Vegetable oil
- Salt, pepper - to taste
Preparation:
1. First, let's start cutting food. Cut the ham into thin slices. Grate the cheese on a hard grater. Cut the onion into thin strips and the mushrooms into slices. Cut the chicken fillet into small pieces.
2. Pour some vegetable oil into the pan and heat it up. Then put the ham there and fry. Place it in a sieve to drain excess oil.
Next, fry the onion until golden brown and add it to the ham. Next, fry the chicken fillet, stirring constantly, until golden brown. Place it in the same sieve. Then, in small portions, stirring occasionally, fry the mushrooms and add to the rest of the ingredients.
3. Now let's make the sauce. First, boil the milk in a ladle. Then place a piece of butter in the pan. Melt it and pour flour into it. Stirring, fry for 1 minute. Pour hot milk into it in a thin stream and stir all the time to obtain a homogeneous mass. Salt, pepper and add ground nutmeg. Mix thoroughly again.
4. Place all the fried foods into the resulting sauce, stir and simmer for 2 minutes. Then pour the entire mixture into the prepared molds, leaving room for the cheese cap. Brush the top generously with sour cream and generously sprinkle with grated cheese. Place the filled molds on a baking sheet.
5. Preheat the oven to 200 degrees. Place a baking sheet with julienne there and bake for 15-20 minutes until the cheese crust appears golden brown. After this, serve immediately, as this dish should be consumed hot.
