Step-by-step recipe for making julienne in buns and puff pastry

5 servings

1 hour

226 kcal

5/5 (1)

They have come up with so many recipes to use juicy and meaty mushrooms in combination with other ingredients. What do you imagine when you hear the word “julienne”? For me personally, these are champignons baked in the oven under a layer of onions and a huge amount of cheese in one round shape. But traditionally julienne is served on a piece of specially baked bread or in small portioned ceramic forms. French julienne is always prepared from mushrooms and vegetables with Bechamel sauce, but in our country it is often prepared with the addition of chicken and even fish meat in sour cream or cream sauce. I have interesting recipes for you for a popular mushroom appetizer.

Recipe for julienne with mushrooms in buns

Kitchen equipment: stove, oven, frying pan, spatula, spoon, cutting board, baking sheet or grill mesh, parchment or silicone mat, knife.

Ingredients

How to choose ingredients

• Porcini mushrooms make this dish truly royal and . But there will be nothing bad from using forest varieties of mushrooms (for example, chanterelles). The main thing is that they are edible and properly processed before cooking.
• The sauce is the most important part of julienne . Fatty dairy products are usually chosen for it. Milk, cream or sour cream will do. In the absence of these products, you can even use mayonnaise.
• You can also choose cheese to your taste . In terms of structure, unsalted hard cheeses are most suitable. Parmesan would be ideal.

Step-by-step preparation

1. Take ten fresh wheat buns to taste. Cut off the top of each bun.

2. Using a spoon, carefully moving it away from the edges, remove the crumb.

3. Place the buns on a baking sheet or mesh into an oven preheated to 200º C for ten minutes.

4. Meanwhile, cut one medium onion into cubes.

5. Pour 40 ml of olive oil into a preheated frying pan and heat slightly.

6. Then add chopped onion to the pan. Fry for about five minutes until it turns golden brown.

7. Remove the finished golden brown buns from the oven and let them cool a little.

8. Cut 500 g turkey fillet into small pieces.

9. Add the fillet to the fried onions in the pan.

10. Add meat and onions to taste and mix.
11. We also cut half a kilogram of fresh champignons into small cubes.

12. Add them to the almost cooked meat in the pan. Fry the ingredients until the moisture from the mushrooms has evaporated and they have reduced slightly in size.

13. Then add 40 ml of butter.
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14. Sprinkle 25 g of flour and mix the contents of the pan thoroughly.

15. Season the mixture with a little nutmeg for flavor.

16. Pour 300 ml of milk over the mushrooms and meat and stir.

17. Re-salt the ingredients to taste. Simmer the filling until it thickens.

18. When ready, mix everything in a frying pan with 150 g of grated cheese.

19. Distribute the filling among the buns.

20. Place the filled buns on a baking sheet lined with parchment or a silicone mat.

21. For a golden brown and crispy crust, sprinkle 150 g of grated cheese on top.

22. Place the appetizer in the oven on the top level. Bake the buns at 200º C for about ten minutes.

Video recipe

See how easy it really is to whip up mushroom julienne in a bun. Delicate mushrooms with a creamy taste and aroma without separate preparation of the sauce.

Julienne with champignons in puff pastry in molds

With ready-made puff pastry and mushrooms, it’s very easy to prepare a snack for friends who suddenly drop by to visit. Julienne in puff pastry in molds will greatly delight them with its presentable appearance.

• puff pastry – 800 g;
• champignons – 500 g;
• sour cream (fat) – 300 g;
• onion – 2 heads;
• egg – 1 pc.;
• Dutch cheese – 300 g;
• seasoning for mushrooms – 1.5 tsp;
• salt and pepper - 1 tsp each;
• vegetable oil - for frying.

Cut the onion into cubes and fry in oil until transparent.

Cut the mushrooms into noodles, add to the onion, fry for 10 minutes.

Pour in sour cream, add all the seasonings indicated in the list, stir and simmer for 15 minutes.

Roll out the dough thinly on the table, cut into squares corresponding to the shapes (molds are used for cupcakes or muffins). Place the squares in greased muffin tins, with the corners sticking out from the edges.

Prick the dough with a fork, brush with beaten egg and place in a hot oven for 10-15 minutes.

Remove the baked molds and fill them with mushroom julienne.

Grate the cheese on top and return to the oven, continuing to bake for about 15 minutes.

Julienne with mushrooms in puff pastry is suitable even for a family dinner, as an appetizer or main course.

Recipe for julienne with mushrooms in closed puff pastry

Calorie content: 230 kcal per 100 g. Number of servings: 5-6. Cooking time: 40 min. Kitchen equipment: stove, frying pan, spatula, oven, cutting board, baking sheet, parchment, spoon, knife.

Ingredients

Step-by-step preparation

1. Chop one small onion into small cubes.

2. Cut the peeled champignons into thin slices.

3. Heat a frying pan with 60 ml of sunflower oil. Fry the chopped onion until transparent.

4. Add 500 g of chopped champignons to the onion.

5. Salt and pepper the ingredients to taste and mix thoroughly.

6. Simmer the mushrooms for ten minutes over medium heat, stirring occasionally to evaporate excess moisture.

7. Mix the browned mushrooms with four tablespoons of rich sour cream.

8. Bring the contents of the pan to a boil, and after a minute, gradually add 50 g of flour and stir until thickened for a couple of minutes.

9. Roll out half a kilogram of finished puff pastry into a thin square layer.

10. Divide into small squares with a knife.

11. Place the cooled filling in the center of each square.

12. We connect the opposite corners of the dough across the filling. Place the appetizer on a parchment-lined baking sheet.

13. Bake the dish in an oven preheated to 180º C for twenty minutes until golden brown.

Video recipe

Here is an interesting option for decorating julienne in puff pastry. A crispy and tender appetizer takes a minimum of your time and will add sophistication to the holiday table.

How to cook julienne in dough

There are several dozen variations of recipes, so before you start cooking, choose the one that suits your taste. All methods of making julienne have both common features and differences:

• Mushrooms. As a rule, they are included in julienne, but whether it will be champignons or wild mushrooms is up to you to decide.
• Onion. If you do not like this vegetable, you can omit it and replace it with some aromatic spices. If desired, you can use onions or leeks.
• Meat. For a more tender julienne, poultry meat is preferable: fillet or thigh.
• Cheese. The golden crust will not only add a new taste to the filling, but will also look appetizing.
• Sauce. You can bake the julienne ingredients in sour cream or cream.

Recipe for julienne with chicken in puff pastry

Calorie content: 233 kcal per 100 g. Number of servings: 5. Cooking time: 45 min. Kitchen equipment: stove, frying pan, spatula, oven, small baking dishes.

Ingredients

Step-by-step preparation

1. Melt 20 g of butter in a hot frying pan.

2. Fry the diced onion until transparent.
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3. Add 200 g of chopped mushrooms to the onion.

4. Place the remaining butter in a frying pan and fry the onion and mushrooms until it dissolves.

5. As soon as the mushrooms begin to release moisture, add salt and pepper to the mixture to taste.

6. Add 50 g of white wine after the moisture from the champignons has completely evaporated and simmer for a couple of minutes.

7. Now pour 150 g of medium fat cream into the pan. Stirring constantly, simmer the mixture until thick.

8. Then add 300 g of finely chopped chicken fillet.

9. Roll out the puff pastry and cut into small equal squares. We line small molds with squares of dough, forming baskets.

10. Place the prepared filling inside.

11. Sprinkle 100 g of grated cheese on top.

12. Bake the baskets in the oven at 200º C for twenty minutes. When the pan is ready, remove from the oven and let the appetizer cool.

13. Place the finished julienne on a dish and sprinkle finely chopped herbs on top.

Video recipe

See how to prepare a delicate appetizer in beautiful baskets with mushrooms cut into small strips.

To prepare julienne we will need:

• Chicken fillet (two large pieces);
• Mushrooms (champignons or any other to taste);
• Onions (1 pc.);
• Hard cheese (any to taste);
• Greens (parsley, dill);
• Sour cream (can be replaced with cream, but the taste will be slightly different);
• Egg (1 pc.);
• Vegetable oil;
• Puff pastry (sold in frozen sheets, we will need 2 pieces for 8 servings. For more servings, buy more sheets).
• Salt, pepper (to taste);
• Sesame (white);
• Seasonings: dried garlic, suneli hops, a little spicy seasoning for Korean carrots.

Tips for quick and easy cooking

• Meat and mushrooms must first be washed and soaked briefly in cool water.
• Don't overcook the onion . For a delicate taste, you need to fry it until transparent, maximum until slightly golden in color. Fried dark onions will ruin the charm and appearance of the dish.
• Cut all the ingredients the same way : either all into strips or all into cubes.
• When decorating the julienne, sprinkle the finished products with grated boiled egg.
• When frying vegetables and meat, I advise you to add chopped garlic as a flavorful addition.
• If you use other mushrooms, boil them before boiling.
• For a quick snack , you can buy portioned tartlets at the store instead of buns or puff pastry.

Recipe for julienne in puff pastry baskets

See the recipe with a photo of julienne in puff pastry in baskets below.

• puff pastry (can be replaced with shortbread) – 900 g;
• champignons or oyster mushrooms – 500 g;
• leeks (white part) – 3 pcs.;
• cream – 80 g;
• Russian hard cheese – 300 g;
• salt and pepper to taste;
• garlic – 2 cloves;
• olive oil – 50 g.

Cut the mushrooms into strips, the onion into rings, combine and fry in oil until golden brown.

Pour in half the cream, salt, pepper and add finely chopped garlic, simmer for 10 minutes. Remove from the stove and wait until it cools completely.

Make baskets of any shape from the dough (size according to your taste), make holes with a toothpick and place in a preheated oven for 10 minutes.

Remove, let cool, fill with filling, add cream, grate cheese on top and bake for 15 minutes.

Julienne in puff pastry baskets is an ideal solution for treating a large number of guests.

Other cooking options

This delicious dish has many variations in preparation. Try cooking julienne with mushrooms according to the classic recipe with cream sauce in ceramic forms. Julienne in pots with a golden cheese crust will look very beautiful on the holiday table. In addition to the recipe on how to cook julienne with mushrooms and chicken using a special technology for cutting ingredients, I have for you an original julienne with shrimp and seafood that guests will remember for a long time.

Share your French appetizer recipes in the comments and write reviews. Do you have a special way of serving julienne to the table? Bon appetit!

Julienne with oyster mushrooms in a puff pastry bag

To prepare julienne in a puff pastry bag, we will need the following products:

• puff pastry – 1 kg;
• mushrooms (oyster mushrooms) – 400 g;
• chicken breast – 500 g;
• onions – 2 medium pieces;
• flour – 2 tbsp. l.;
• vegetable oil - for frying;
• cheese (processed) – 2 pcs.;
• greens – parsley, dill;
• cream – 300 g;
• salt.

Puff pastry bags will resemble a pie, only in small sizes. For this purpose, molds with a diameter of approximately 25-30 cm are used.

Chop the mushrooms and onions and fry in oil until the mushrooms are cooked.

Cut the boiled chicken breast into small slices and combine with mushrooms and onions. Stir well and fry for 10-15 minutes.

Sprinkle flour over the mixture, stir well, pour in the cream, grate the processed cheese and add salt.

Stir thoroughly and simmer everything together for 15 minutes. At the end of the stew, add finely chopped fresh herbs, stir and remove from heat.

Place the dough into pieces into molds, straighten them with your hands and raise the sides.

Place the julienne into bags, cover the top with thinly rolled pieces of dough and pinch the edges.

Carefully make punctures with a fork and place in the oven preheated to 180°C for half an hour.

Children will really like this julienne in puff pastry bags, because it resembles pies.