Julien - julienne means June. The month when young vegetables appear and are so pleasant to cook with. But since they are young, there is no point in subjecting them to extensive heat treatment. To make them cook faster, cut them into very thin cubes. It is this kind of cutting that is called “julienne”. And it can be either in soup or salad.
Why and where this hot dish, usually prepared from fresh mushrooms and cheese, came to be called julienne among us, history is silent. Well, okay, the main thing is that there is such a tasty and satisfying dish. You can add chicken breast and béchamel-type sauce to the mushrooms.
Traditionally it is prepared in the oven, baking it until golden brown. But julienne in the microwave without crust is also amazingly tasty.
If you have cooked this dish, you will understand that the process of preparing it in the microwave is slightly different from cooking it on the stove. And if you haven’t prepared it, be sure to try it - you can’t help but like this dish from the very first time.
Cooking champignon julienne in the microwave
So, read how to cook julienne in the microwave and do it. Hot julienne is a godsend when you have unexpected guests, and julienne with mushrooms cooked in the microwave is doubly a godsend (minimum labor costs, maximum results).
One of the conditions for preparing real julienne is the presence of special molds - cocotte makers, but the absence of such utensils is not at all a reason not to prepare this wonderful dish, since ordinary deep dishes, for example, pots, for the microwave are also suitable.
Products:
- chicken fillet – 300 g;
- champignons (porcini mushrooms can be used) - 300 g;
- hard cheese – 100 g;
- cream - 130 ml;
- mayonnaise - 70 ml;
- curry seasoning;
- salt.
Preparation
Cut skinless chicken fillet into small pieces - either into strips or cubes. Place in a microwave-safe pan with some water. Cover with a lid and place in the MVP for 10 minutes at full power.
Mushrooms, peeled and washed, cut into the same pieces as the fillet. Add them to the chicken and cook for 10 minutes.
In a separate container, prepare the sauce: mix cream and mayonnaise, add salt and curry. To taste, you can add dill, finely chopped, to the mixture.
After the chicken and mushrooms are ready, drain the resulting liquid and pour in the prepared sauce. Sprinkle with coarsely grated cheese.
Place in the oven for 5-7 minutes (at full power), turning on the convention mode. Let stand for 10 minutes and serve while hot.
As you can see, mushroom julienne in the microwave is quick, easy, and delicious!
This is an independent dish and does not require any other additives. Perhaps a piece of fresh French loaf.
Julienne recipes
There is no single correct recipe for julienne, even in the homeland of this dish. Each housewife prepares the appetizer in a special way, creating new flavor compositions. The manufacturing algorithm is identical for any type of julienne - the products are fried, mixed with sauce, placed in baskets, sprinkled with cheese, and baked in the oven.
Julienne with chicken and champignon mushrooms
Chicken and mushrooms are always a winning flavor combination. For the recipe you will need only “white” meat – breast. It can be cut into small pieces or pureed using a blender. But you can use any mushrooms. Champignons are fried together with chicken. Other varieties are prepared in a separate container.
For 6 servings you will need:
- 0.3 kg of “white” chicken meat;
- 0.2 kg champignons;
- bulb;
- 3 tbsp. l. sour cream;
- 1 tsp flour;
- 6 buns;
- spices according to preference.
Algorithm:
- Cut the meat and mushrooms into thin layers. Peeled onion - into half rings.
- Fry the products in a frying pan until cooked.
- Add spices, salt, add flour and sour cream and mix well.
- Simmer the filling over low heat until it thickens.
- Remove the crumb from the buns, place the hot minced meat into the cavity, or use tartlets.
- Place in the oven for 10 minutes.
Julienne chicken mushrooms cheese
The main component of julienne is the sauce. Both the taste and consistency of the final dish largely depend on it. Before choosing a specific type of sauce, you can and should try the classics - Bechamel sauce, cheese sauce, and mushroom sauce. When there is no opportunity or desire to prepare the dressing for a long time, it is permissible to turn to a simple option - sour cream mixed with flour.
For 6 servings you will need:
- 0.2 kg of champignons or other fresh mushrooms;
- 0.3 kg chicken meat;
- bulb;
- 0.1 kg of hard cheese;
- 3 tbsp. sour cream;
- spices;
- 1 tsp flour;
- 6 tartlets.
Algorithm:
- Chop the meat, mushrooms, and onions as in the previous recipe.
- Place the food in a frying pan and fry. Add sour cream, flour and spices.
- Cook until thick.
- Place the tartlets on a baking sheet. Place minced meat in them, sprinkle with cheese.
- Bake in the oven for 10-12 minutes.
Julienne with mushrooms and cheese
To prepare this dish you will need classic Bechamel sauce. For a more expressive taste, add nutmeg, black peppercorns and a bay leaf to the milk. The filling must be filtered through a fine-grained sieve or a piece of gauze before combining with mushrooms. The tartlets are served hot.
For 6-7 servings you will need:
- 0.5 kg of mushrooms;
- 2 medium onions;
- 0.3 kg cheese;
- 8 tartlets;
- spices;
- 10 g butter;
- 35 g olive oil.
Algorithm:
- Chop mushrooms and onions.
- Melt the butter in a frying pan and pour in the olive oil. Fry the vegetables.
- Place the filling in the baskets, add salt and pepper as desired.
- Pour the contents with Bechamel sauce.
- Place a large layer of cheese on top and sprinkle with herbs.
- Bake for 7-8 minutes in the oven.
Julienne in tartlets with cream
When preparing julienne according to this recipe, you can give free rein to your imagination. The main thing is that the components of the filling are in harmony with each other. The appetizer can be made with vegetables, meat or mushrooms. This variation considers a recipe for mushrooms and bacon. A combination of champignons and boletus will help make the appetizer even tastier.
For 8 servings you will need:
- 0.9 kg of mushrooms;
- 2 onions;
- 340 g cheese;
- 2 tbsp. flour;
- 400 g cream;
- 0.3 kg bacon.
Algorithm:
- Chop mushrooms and onions. Fry.
- Mix flour with cream.
- As soon as the liquid from the mushrooms has evaporated and the onions become transparent, you need to pour in a mixture of cream and flour.
- Place the filling in baskets, put bacon on top and sprinkle with cheese.
- Bake for 8-9 minutes.
Julienne with mushrooms and melted cheese
Originally French julienne in this variation is prepared with champignons, oyster mushrooms or porcini mushrooms. These types of mushrooms can be replaced with boletus or boletus and get a slightly different taste.
For 5 servings you will need:
- 0.5 kg oyster mushrooms;
- half an onion;
- tbsp vegetable oil;
- 1/2 cup cream;
- 50 g processed cheese;
- 1/4 cup grated hard cheese;
- tbsp melted butter;
- waffle tartlets.
Algorithm:
- Cut the onion into half rings, finely chop the mushrooms.
- Fry mushrooms in a mixture of vegetable oil and butter.
- Then sauté the onion.
- Boil the cream in a separate container. Add melted cheese to the hot cream and stir until dissolved.
- Place layers in tartlets - mushrooms (2 tablespoons), onions in the same quantity. Pour cream sauce on top.
- Add another layer of mushrooms. Pour the sauce over the filling again and sprinkle with cheese.
- Bake in the microwave for 6 minutes.
Julienne with shrimp in tartlets
Seafood fans can cook julienne with shrimp. You can buy unpeeled shrimp, which will have to be boiled and peeled. In this case, you need to take 2 times more seafood than required in the recipe. If you don’t have enough time and don’t want to tinker with seafood for a long time, it is permissible to purchase ready-made shrimp. To use them, just pour boiling water over them.
For 3 servings you will need:
- 0.5 kg small shrimp;
- half an onion;
- 6 tartlets (preferably puff pastry);
- 1 small clove of garlic;
- 1/4 cup grated cheese;
- 0.5 cups sour cream;
- 1/2 tbsp. flour.
Algorithm:
- Place shelled shrimp in hot water and boil for 2 minutes. Peel and let cool.
- Finely chop half the onion. Place in a frying pan and fry along with the garlic, squeezed through a garlic press.
- Add seafood, flour, sour cream to the vegetables. Mix everything well.
- Simmer covered for 15 minutes.
- Place the minced meat into tartlets and sprinkle with cheese.
- Bake for 5 minutes in the microwave oven.
With chicken and olives
You can diversify chicken julienne by adding a few olives to it. The product combines well with sour cream and gives the snack a sour note. To reduce cooking time, it is better to take pitted olives. Canned soup can also be useful during the cooking process; if the sauce is too thick, it can be used to dilute the gravy.
For 5-6 servings you will need:
- 0.4 kg chicken (pulp);
- 0.25 kg sour cream;
- bulb;
- 0.1 kg pitted olives;
- spices, salt according to preference;
- 1 tbsp. flour.
Algorithm:
- Boil the fillet. Cut into thin layers. Fry.
- Cut the onion into half rings and chop the olives. Fry the ingredients in a separate frying pan.
- Combine onions, olives and fillet. Mix. Add flour and sour cream. Bring to a thick consistency.
- Divide the filling among the tartlets, pour the sauce on top and sprinkle with cheese.
- Bake in the oven or microwave for 5-6 minutes.
With squid
For the recipe you need to purchase fresh squid. Canned seafood is too juicy, and excess liquid is bad for the tartlets. Even a beginner will not have any problems with cooking squid; the seafood is not boiled, but lightly fried in a frying pan.
For 3 servings you will need:
- 0.5 kg squid;
- bulb;
- a glass of sauce to taste;
- spices to taste;
- salt;
- 100 g cheese.
Algorithm:
- Rinse the squid meat, rinse with boiling water and cut into small pieces.
- Fry the squid in a frying pan at low temperature for 15 minutes.
- Fry the onion, chopped into half rings, in vegetable oil.
- Place squid and onion among tartlets. Add salt and spices. Pour sauce on top and sprinkle with cheese.
- Bake in the oven for 7-8 minutes.
Description of preparation:
In Russia, the way of cutting ingredients for this dish has been slightly changed; instead of cutting into strips, we are more accustomed to cutting food into small pieces. But this does not lose anything in the taste and quality of the dish - believe me. In France, it is customary to serve julienne in small portioned pots. If you don't have them, it's okay. I am sure that every housewife has a dish in which she can prepare and serve julienne in portions. This simple microwave recipe has helped me out more than once. I hope it will help you too! 1. Cut the chicken fillet into small cubes or strips. 2. Place in a microwave-safe dish, add a couple of tablespoons of water. Cover with a lid and microwave at full power for 8-10 minutes. 3. While the chicken is cooking, clean and wash the mushrooms. Cut it the same way as chicken. 4. Send the mushrooms to the chicken for 5-6 minutes. 5. Prepare the sauce - mix cream, flour, salt and spices. 6. Place the chicken fillet with mushrooms in small pots or bowls. 7. Grate the cheese on a coarse grater. Pour the sauce over the chicken with mushrooms and sprinkle with cheese. 8. Place in the microwave at full power (if there is a convection mode, you can turn it on) for 5-7 minutes. Julien is ready! If you have a French loaf, you can serve it to the table and you will have an almost French evening
