Julienne in buns - step-by-step recipes for cooking at home with photos

Traditionally, julienne is prepared in special dishes - cocotte makers, chill molds or portioned frying pans. However, if you don’t have such cooking utensils at home, then simple buns can perfectly replace them in the recipe, making our hot dish even more interesting and appetizing. Chicken, mushrooms and julienne buns may also not be in your home bins at the moment, but believe me, for this it’s worth tearing off one place that is used almost constantly and going to the store for shopping.

Julienne is a tasty, satisfying and incredibly refined appetizer that can also be served as a main course. The spicy combination of chicken and mushrooms in the recipe for julienne in buns will pleasantly surprise both your home and, at a special moment, your guests. And when lunch, which included a casserole of pasta with minced meat, comes to an end, everyone can smoothly move on to eating cottage cheese pie with fruit - a very cool pastry.

How to prepare julienne of chicken fillet and mushrooms in buns according to the recipe

Cut the chicken fillet into small pieces.

We also finely chop the mushrooms.

Chop the onion into small cubes.

Heat the oil in a frying pan, then add mushrooms, chicken and onions into it. Sprinkle with salt, pepper and spices. Fry over medium heat, stirring for 20 minutes, maximum 25.

When everything is well-fried, add a few tablespoons of sour cream or heavy cream to the pan, mix thoroughly, cover with a lid and leave to simmer, reducing the heat to low, for 5 minutes.

Cut off the tops of the buns and remove the crumb. We do this procedure carefully so as not to make holes in the buns.

The time has come for the cheese, which we will grate on a coarse grater.

Sprinkle the finished appetizer with herbs - the julienne is ready.

Juicy chicken and mushroom filling in julienne, crispy bun, fresh herbs and a huge appetite that immediately comes to everyone who sees this dish! Bon appetit!

Julienne in a bun with chicken and mushrooms

Traditionally, julienne is prepared and served in small ceramic or metal molds - cocotte makers. But today we will deviate somewhat from these rules and prepare julienne in a bun with chicken and mushrooms. How? Yes, very simple. The main thing is to correctly calculate the thickness of the julienne so that it does not come off with water during the baking process - then the bottom of the bun will remain intact. It turns out just as tasty, but at the same time quite unusual. After all, the “dishes” can be eaten with food. In addition, this version of julienne can be easily taken with you on a picnic or on a trip. Try it, your family will definitely like julienne in a bun, but children who like to eat on the go will especially like it.

• 6 medium-sized bread rolls;
• 250 g champignons;
• 250 g chicken fillet;
• 250 ml drinking cream;
• 2 onions;
• 1 tbsp. l. (without top) flour;
• 120 g cheese;
• a couple of cloves of garlic;
• young dill;
• ground pepper, salt.

Step-by-step recipe with photos and videos

Julienne in buns is a universal snack for any occasion. Simple, easy to prepare, effective and very tasty. Nutritious and neutral-tasting buns in this recipe replace both bread and baking dishes. This unusual method of serving has a double benefit - during the cooking process, the buns are saturated with the aroma and taste of the filling, and you have to wash much less dishes. Filled with delicate creamy julienne, wrapped in a viscous, golden cap of melted cheese, the buns not only look appetizing, but also taste simply delicious! The appetizer turns out beautiful, satisfying and very tasty. Try it!

Delicious recipe! Caesar salad traditional recipe

Prepare the ingredients according to the list.

Cover chicken fillet with cold water. Add a cross-cut onion, a bay leaf, a few allspice peas, a little salt and, if desired, 1-2 cloves.

Over medium heat, bring the water to a boil and cook the fillet for 10-12 minutes from the moment the water boils. Remove the fillets from the broth, cool slightly, and then cut into small pieces.

Cut the champignons and onions into thin slices.

Heat a little vegetable oil over medium heat. Add 1 tablespoon butter and chopped onion.

Reduce heat and, stirring, saute the onion for 8-10 minutes until it becomes soft and almost transparent.

Increase the heat to medium, add the chopped mushrooms and, stirring, fry for another 5-7 minutes, until the liquid that the mushrooms give has almost completely evaporated and the mushrooms are soft.

Add chopped chicken fillet and spices to taste. I add suneli hops, a little nutmeg and a mixture of Provençal herbs. Mix everything thoroughly and fry the mixture over low heat for another 1-2 minutes.

Add 3 generous pinches of wheat flour and fry for another 1-2 minutes.

While stirring the mixture, pour in the cream. Add a few pinches of salt and ground black pepper.

Bring the mixture to a boil and simmer over low heat for 1-2 minutes until thickened. Turn off the heat, taste and add more salt or spices to taste if necessary.

Prepare the buns. Cut off the top and remove the crumb. Save some crumb at the bottom of the bun and along the sides to help the bun maintain its integrity. As much as possible, compact the crumb firmly with your hands, a spoon or other available means.

Fill the buns with the prepared filling.

Sprinkle with grated cheese. Place the julienne with chicken and mushrooms in buns in an oven preheated to 200 degrees and bake for 7-8 minutes until the cheese is browned.

Julienne in buns is ready. Bon appetit!

Baked meat, mushrooms, seafood and vegetables in the oven along with sour cream, cream or mayonnaise - this dish is called julienne, it can often be found on the holiday table. Its advantages are speed of preparation, satiety, availability of ingredients and delicate, refined taste. Both special molds and containers for cupcakes, and edible baskets made of waffle or shortbread dough are used as baking containers. Julienne in buns is another option for effectively serving the dish.

How to cook julienne in a bun

1. Cook the chicken fillet in salted water until fully cooked. Let the meat cool and disassemble the piece fiber by fiber. We tear with our hands, do not cut. We get something like a thin straw.

2. Finely chop the peeled onions, cut the champignons into thin, medium-sized slices.

3. Pour a little refined oil into a heated frying pan and fry the champignons and onions until golden brown.

4. Then add the prepared chicken fillet and flour.

5. And quickly mix it all. The flour should disperse evenly throughout the mass.

6. Then pour in the drinking cream, add chopped dill, crushed garlic and ground pepper and salt. Stir and simmer over low heat until the creamy sauce thickens.

7. While the chicken and mushrooms are simmering in cream, prepare the buns. Using a knife, remove the tops and carefully pluck out the entire crumb, leaving only the bottom and walls of the buns.

8. Then fill to the very top with warm meat and mushroom mixture.

9. Sprinkle thickly with grated cheese and bake the filled buns. Prepare julienne in buns at 180 degrees for about 8-10 minutes.

10. Take it out when the cheese caps are nicely browned. Let cool slightly and serve immediately. No additions are required for this dish. Julienne in a bun turns out to be completely self-sufficient and very satisfying.

Recipe 8: Chicken julienne buns (with photo)

Julienne in a bun - perfect for those who don’t have molds for making julienne. And it’s simple - this is a very tasty hearty dish, eaten along with the “dishes”. You can take it to work or outdoors for a snack, juicy and tasty, everyone likes it.

• flour - 2 tbsp;
• salt - to taste;
• nutmeg - to taste;
• ground black pepper - to taste;
• onion - 100 gr;
• cream - 200 ml;
• mushrooms - 100 gr;
• maazdam cheese - 30 gr.;
• round buns - 4 pcs.;
• vegetable oil - 2 tbsp;
• chicken fillet – 200 gr

We will need 4 buns, maybe with sesame seeds and ingredients for julienne.

Cut the lid off the buns and take out the middle:

To prepare julienne, finely chop the onion:

Saute the onion in a small amount of vegetable oil, add mushrooms, cook until the moisture evaporates:

then add chicken fillet, cut into strips or small cubes. Fry until done.

Pour in 200 ml of cream.

Add 2 tbsp. level spoons of flour and mix well.

Add salt, black pepper and nutmeg to taste. Cook for a couple of minutes until thickened.

Place julienne into prepared buns:

Sprinkle grated cheese on top:

The lids can be greased with milk and covered with buns:

Bake in the preheated oven for about 5 minutes until the bun is warmed through, slightly dry and the cheese has melted.

Serve as a separate dish or with chopped vegetables. Bon appetit!

A simple recipe for julienne in buns

The size of the buns should not be too large, since the dish is portioned. Whether rye or wheat flour was used for their baking does not matter. Either way, the dish will turn out delicious. You can bake the buns yourself. If there is no such desire, the range of these products in stores allows you to choose what you want.

For classic julienne you need the following products:

• 8 buns;
• chicken fillet from chicken thigh – 400 g;
• the same amount of any mushrooms;
• 3-4 onions;
• 100 g grated cheese;
• 40 g butter and a little for frying;
• a tablespoon with a small hill of flour;
• a glass of milk.

Buns should be chosen with a hard crust so that they do not become soggy and fall apart during baking.

Bonus: how to make julienne buns (with photo)

• wheat flour - 500 gr
• milk - 240 ml
• chicken eggs - 2 pcs
• pressed yeast - 15 g
• sugar - 1 tbsp.
• salt - 1 tsp.
• white sesame - 1 tbsp.

First, let's prepare all the necessary products for making yeast buns: premium wheat flour, milk of any fat content (I have 2.8%), medium-sized chicken eggs (45-50 grams each), granulated sugar, salt, sesame seeds, and yeast. By the way, don’t buy compressed yeast - fast-acting yeast (take 5 grams - that’s a heaping teaspoon) or dry yeast (the same amount as fast-acting) are perfect. If you want to use quick-acting yeast, you don’t need to add a dough - it is immediately mixed with the flour. All products for preparing yeast dough should be at room temperature, and the milk should be pleasantly warm.

Since I suggest preparing yeast buns using the sponge method, the first step is to make the dough. You may be asking what dough is and what it is needed for. I won’t write long and hard about the fact that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, liquid and yeast helps to achieve a more tender and porous crumb, as well as a richer taste and aroma of the finished baked goods. Pour 100 milliliters of lukewarm milk into a bowl, add all the sugar at once (1 tablespoon) and crumble in 15 grams of fresh yeast (or 5 grams of dry). Mix everything thoroughly so that the yeast and sugar dissolve.

After this, sift 100 grams of premium wheat flour into it.

Mix everything thoroughly with a spoon or fork so that the flour is evenly distributed throughout the sweet milk and yeast. If small lumps remain, this is not fundamentally important. Cover the bowl with cling film or cover with a plastic bag and leave in a warm (28-30 degrees) place for about half an hour. The fermentation time of dough, as well as yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use after 15 minutes, but for someone it may not rise properly even in an hour (again due to the staleness of the yeast).

Break a couple of chicken eggs into the rest of the warm milk (130 milliliters) so that only one yolk remains.

It is this yolk that will be needed to grease future buns. Dilute it with a tablespoon of milk from the previous step, stir everything and leave it on the table for now - let it wait in the wings.

Sift 400 grams (100 grams were used for the dough, if you remember) of wheat flour into a bowl for kneading the dough. You may need a little less or more flour - it depends on its quality (in particular moisture content). Add 1 teaspoon (small heaped) of table salt to the flour, preferably finely ground. Mix.

When you see that the dough has increased in volume several times, it is probably ready for further work. You’re probably already tired of reading about the readiness of the dough in my homemade baking recipes, but I’ll repeat it anyway. First of all, mature dough increases in volume very well. In addition, if you pick it off with a spoon or fork, you will notice that the dough is completely riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO SAG A LITTLE (especially in the center). I'm intentionally writing this in capital letters because it's really important. I didn’t write this in baking recipes before, because I didn’t suspect that many people might simply not know this nuance. In other words, the yeast has already eaten everything tasty in the dough and is hungry, so it’s time for them to feed themselves again. And then we introduce them into the dough. I hope I explained it clearly.

Add milk and eggs to the wheat flour, as well as ready-to-use dough.

Knead all the products until you get a smooth, elastic, not tight and completely homogeneous dough. It doesn't stick to your hands. Round the dough, cover the bowl with cling film or cover with a damp towel and let it rest in a warm place - about 1 hour or until the volume increases 2.5-3 times. Where is the best place for the dough to ferment and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out to be about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then cover the bowl with the dough with cling film or cover it with a towel made of natural fabric (linen is best) so that the surface does not become airy and crusty. You can also let the dough ferment in the microwave, in which you first bring a glass of water to a boil. The dough will rise when the door is closed, and the glass will stand there. Then there is no need to cover the bowl with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no buns.

After 1 hour and 10 minutes, my yeast dough had grown 3 times.

We divide it into the desired number of parts - I suggest making 8 portioned juliennes, which means there will also be eight buns. The formation of such buns is very simple and straightforward - we’ll just make them round. Let the balls sit for about 5 minutes, then gently press them on top with your palm, flattening them.

We transfer the preparations to a baking sheet, which I advise you to cover with baking paper, seam side down. Cover the future buns with cling film, which must be rubbed with flour so that the dough does not stick, and leave for 30-35 minutes. The proofing time for buns depends not only on the strength of the yeast, but also on the temperature in the room.

When the pieces have noticeably increased in volume, brush them with the mixture of egg yolk and milk from step 6 - thanks to this, the surface of the buns will be rosy and shiny. Additionally, sprinkle the workpieces with sesame seeds (1 tablespoon is enough) - this is optional.

In advance (20-30 minutes before) we did not forget to turn on the oven to warm up at 180 degrees. We bake our homemade wheat julienne buns on medium level for about 30 minutes. I have a gas stove, bottom heating, no convection.

Let the finished buns cool slightly so as not to burn your hands (I don’t turn off the oven), then carefully cut off the tops. It is most convenient to use a saw blade for this.

Then we take out part of the crumb directly with our fingers - just not too much, so that decent walls remain. The crumb and tops can be dried, passed through a meat grinder to form homemade breadcrumbs. Just the crumb is perfect for making cutlets, and if you don’t need it right now, freeze it in a bag.

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How to cook julienne in buns (video)

Cooking process:

1. Boil the chicken legs until tender. You can also take breast fillet, but it is drier, and one of the main advantages of julienne is its tenderness and softness. Remove the cooled meat from the bones, removing the skin. We divide it into small pieces.
2. Chop the washed mushrooms into strips and prepare the onions in the same way. Simmer the mushrooms under the lid without adding oil until the juice is absorbed into them.
3. Add oil and onion and fry until everything is ready. At the very end you need to add the chicken so that they fry together a little.
4. We prepare “boxes” of buns: cut off the lid and remove the crumb, leaving thin walls.
5. Making bechamel sauce. Place the flour in a frying pan without oil, heat until creamy, add oil, knead until smooth. Pour in the preheated milk and stir so that there are no lumps. Heat to desired thickness. Don't forget to add salt.
6. Fill the “boxes” with a mixture of mushrooms and chicken, pour in the sauce, and cover with a layer of grated cheese.
7. In a hot (about 200 degrees) oven, the buns do not bake for long – about 5 minutes. During this time, the cheese will melt and begin to brown - the dish is ready.

Let's try to diversify the recipe a little and make the dish more satisfying.

Recipe for julienne in buns with dried porcini mushrooms

This is purely mushroom julienne. No meat products are added to it.

Preparation procedure:

1. The mushrooms need to be washed well and soaked for a couple of hours. Cold water is suitable for this, but dried boletus soaked in milk will acquire the taste and aroma of freshly picked mushrooms.
2. Boil the mushrooms for about half an hour. You can do this in the same water in which the mushrooms were soaked. We strain them in a colander.
3. Finely chop the onion, fry for a couple of minutes, add chopped mushrooms to it, fry for another 10 minutes, mix with sour cream, chopped garlic and salt. If at this stage you add a little grated cheese to the filling, it will be tastier.
4. We remove the crumb from the middle of the buns and put the filling in them. The cheese crust is an indispensable attribute of julienne, so we sprinkle the buns with cheese.
5. Warm the buns for a few minutes in a well-heated oven. As soon as the cheese is browned, the julienne is ready.

What is julienne

The concept of “julienne” often causes controversy and misunderstanding among chefs. In French cuisine, where the term “julienne” is used, this is the name for a special method of cutting vegetables into thin strips or thin rings. In domestic cooking, julienne has a different meaning. It consists of baked meat, fish, mushrooms or seafood in sour cream or cream. This recipe is known to French chefs as a cocotte, and the bowl or container in which all the ingredients are baked is usually called a cocotte.

Recipe for cooking mushroom julienne in a microwave bun

Julienne in buns is very convenient to cook in the microwave. You can put the filling in a fairly large bun, then the dish will taste and look like an open pie.

This recipe contains many non-traditional ingredients, so the taste of the dish is very different from the julienne we are used to.

Ingredients:

• 5 small buns or one large;
• boiled chicken meat – 250 g;
• mushrooms – 300 g;
• canned corn - 1/2 can;
• tomato – 1 pc.;
• hard cheese – 100 g;
• to taste: soy sauce, mayonnaise and mustard;
• vegetable oil for frying, herbs to decorate the dish.

Julienne in buns is very convenient to cook in the microwave

Preparation procedure:

1. Marinate the chicken cut into cubes. To do this, prepare a marinade of mustard and soy sauce. After half an hour, the meat can be fried until golden brown.
2. Cut the champignons, or better yet oyster mushrooms, into small pieces and fry for no more than 10 minutes. Add chicken, mayonnaise, corn, and tomato pieces to them. You don’t need to put a lot of mayonnaise so that the filling isn’t liquid, otherwise the buns will get soggy and fall apart.
3. Make a hole in the buns, removing the crumb, and place the prepared mixture there. cover it with cheese, which we grate. It is good to grease the outside of the buns with melted butter, then they will be soft.
4. We set the power in the microwave to 600 W and keep the buns for only 3 minutes. To keep them soft, you should not overcook them in the microwave oven.

Julienne is prepared not only with chicken or mushrooms. You can bake other products in buns.

Mushroom julienne with ham and tomatoes

Chicken with champignons

This julienne in buns takes a little longer to prepare than usual. However, thanks to the sauce, which is based on a strong broth, the taste of the dish is very rich. And celery and thyme give julienne an indescribable aroma.

Ingredients:

• 2 chicken legs,
• 300 g mushrooms,
• 1 onion,
• 60 g cheese,
• 1 stalk of celery,
• 5 g thyme,
• 100 g plums. oils,
• 3 tbsp. flour,
• white pepper,
• 1 PC. carnations,
• nutmeg,
• salt.

Preparation:

1. Place chicken legs in 2 liters of salted water. After boiling, you need to remove the foam, add a chopped celery stalk, a clove bud, a peeled onion and champignon legs to the broth (they are easily separated from the caps).
2. When the meat becomes soft (after about 1 hour), it needs to be removed, removed from the bones and cut into pieces. Place the bones back into the broth and cook until ⅓ of all the liquid has evaporated. On high heat this can be achieved in 15 minutes.
3. Cut the champignon caps and fry them in 30 g of oil. You must wait until all the liquid has evaporated. We transfer the finished champignons to the meat.
4. Place the remaining butter in a frying pan; when it melts and turns a little brown, add flour, mix and cook for 2-3 minutes.
5. Pour the broth into the pan and wait for it to thicken. If it turns out too thick, you can add more liquid.
6. Salt and add nutmeg, pepper, combine the sauce with mushrooms and chicken, stir again.
7. Cut off the top of the buns, scrape out the core and put julienne into them. Don't forget to sprinkle with cheese.
8. Cook the julienne at 180°C for about 15 minutes. Sprinkle hot julienne with fresh thyme.

Cooking mushroom julienne with ham and tomatoes

• champignons and chicken meat - 400 g each;
• bulb;
• bacon or pork belly or ham – 300 g;
• tomato – 1 pc., can be replaced with a couple of tbsp. spoons of tomato sauce, spicy or sweet;
• clove of garlic;
• grated cheese – 150 g;
• 4 tbsp. spoons of thick sour cream.

Cooking procedure:

1. Boil the chicken, cut into small pieces. We also cut mushrooms and onions. It is best to take champignons. fry the mushrooms with onions, adding oil after the juice has evaporated.
2. To the almost finished mushrooms, add chicken and ham, cut into strips, fry together for a couple of minutes, add a tomato, peeled and finely chopped. Simmer for another 5 minutes, add salt, add 3 tbsp. spoons of sour cream, chopped garlic, knead.
3. We take out the bread crumb from the middle of the buns and fill them with the prepared filling, lightly grease them with sour cream and cover them with grated cheese.
4. Keep the buns in a hot oven for 5-7 minutes until the cheese is baked.