Julienne with mushrooms: classic recipes

Hi all! I would like to suggest preparing a very tasty dish of French national cuisine - julienne with mushrooms.

In the classic version, it is prepared in special forms - small cocotte makers. But in our case, it is not at all necessary to have these devices, since julienne at home can be easily prepared in a regular frying pan or baked in pots in the oven.

This dish is prepared simply from ordinary and affordable ingredients, but it turns out incredibly tasty. It is usually seasoned with bechamel sauce, the recipe for which you can see here. The result is a very juicy, satisfying and tender dish that simply melts in your mouth.

Julienne can not only be served for dinner, but also offered to guests; it looks very presentable, and guests will be happy to enjoy such a delicious dish.

Julienne with mushrooms in the oven according to a classic recipe

Champignons are most often used for this dish, but oyster mushrooms, chanterelles and other forest mushrooms are also suitable. Moreover, you can use not only fresh, but also frozen mushrooms, which many housewives stockpile for the winter.

Since this is a classic option, we will prepare French béchamel sauce to season the dish. I cooked in ordinary clay mugs, everything is quite simple and quick, you will see for yourself now.

Ingredients:

250 g - champignon mushrooms
2 tbsp. l. with a slide or 50 g - flour
150 g - hard cheese
2 tbsp. - milk
200 g - butter (80 g - for frying and 120 g for sauce)
0.5-1 tsp. - ground nutmeg
2 pcs. - onions
salt, favorite spices - to taste

Step-by-step preparation:

Wash the champignons and cut them into slices. Peel the onion and cut into small cubes.
Put 80 g of butter in a frying pan and when it melts, add the chopped mushrooms. The champignons will begin to release juice, stir them and fry for 5 minutes. Next, add the onion and fry everything together until the onion becomes transparent. Don't forget to add salt and pepper to taste.
Let's start preparing the Bechamel sauce. In a small saucepan or saucepan, melt the remaining butter over low heat.
Add flour to the pan.
It is necessary to constantly stir the contents of the pan with a whisk to avoid lumps.
When the mass becomes homogeneous, pour in the milk in a stream. Add a little salt, nutmeg and cook until thickened - 2-3 minutes, then remove from heat.
Place mushrooms and onions in prepared cocotte bowls (clay pots or mugs).
I filled half the mugs and sprinkled the mushrooms with grated cheese.
Then she added more mushrooms and onions and again sprinkled with cheese shavings.
You don’t have to put cheese between the mushrooms, my family just loves it, so I put more.
Then pour the bechamel sauce over the layer of cheese so that it covers the contents of the molds well.
And so that the dish has a beautiful cheese crust, sprinkle everything on top with cheese shavings.
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Place the mugs in an oven preheated to 180 degrees for 20-25 minutes. Serve the dish hot. Bon appetit!

Serving options

Using the same recipe, you can prepare mushroom julienne in a large dish and serve it in it. But, of course, it will look more appetizing in pots or cocotte makers.
Serve this dish to each guest in portions; you can sprinkle some herbs on top.
It is more pleasant to eat it hot, because the cheese crust will stretch appetizingly.
You can serve this dish with croutons or croutons with garlic and herbs. Also, any vegetable salad will be a tasty addition.

A simple recipe for julienne with chicken and mushrooms

This is a more satisfying version of the meal when, in addition to mushrooms, poultry is added. The dish is prepared very simply, and the chicken meat is taken already boiled.

Ingredients:

250 g - mushrooms
200 g - chicken fillet
1 PC. - onions
150 g - hard cheese
150 ml - sour cream
1 tbsp. l. - torment
50 g - butter
4 tbsp. l. - vegetable oil
salt and pepper - to taste.

Cooking method:

Wash the chicken fillet in running water and boil until tender, adding salt to the broth. Cook for half an hour after boiling. Then remove the meat from the broth and leave to cool.
Fry the onions cut into rings in a frying pan with vegetable oil. There is no need to fry it too much - sauté until transparent.
Cut the mushrooms into strips and fry in vegetable oil for about 5 minutes.
The chicken has already cooled down, cut it like mushrooms - into strips or small pieces. Place all the ingredients in one bowl, add salt and pepper to taste, and mix.
Let's make the sauce. Pour flour into a dry frying pan and fry it until golden brown. Then put in the butter, it will begin to melt, quickly mix it with the flour. Next, add sour cream, salt and pepper to taste, mix everything. As soon as the mixture boils, the sauce is ready.
In portioned forms we will put a base of mushrooms, chicken and onions. Pour in the sauce.
Fill the molds with grated cheese on top.
Place the molds in an oven preheated to 180 degrees to bake for 20-25 minutes.

During this time, the cheese will melt and a beautiful golden brown crust will form on the dish. Before serving, you can decorate the julienne with parsley leaves.

Julienne with mushrooms, chicken and cream in the oven

It is very easy to prepare julienne in a regular baking dish. If there is a family feast ahead, the dish can be prepared for everyone at once in one form or baking sheet with high sides.

Ingredients:

700 g - champignons
2 pcs. - chicken breasts
1 PC. - onions
400 ml - cream
1 tbsp. l. - torment
30 g - butter
2 cloves - garlic
100-150 g - hard cheese
salt and pepper - to taste
small bunch of green onions for decoration

Cooking sequence:

Wash the chicken breasts and cut into medium pieces. Melt half the butter in a frying pan and fry the meat until cooked.
In another frying pan, fry chopped onions and sliced mushrooms with butter. Salt and pepper to taste and fry until the liquid comes out of the mushrooms.
Mix flour into cream. Pour the cream into the pan and mix everything well.
Add the garlic cloves passed through a press, mix and cook the julienne until the mass thickens. If you wish, you can add your favorite spices; I added dried parsley and a little green onion.
Place the dish in one large or several small forms. Sprinkle grated cheese on top and decorate with mushroom slices.
Place in an oven preheated to 180 degrees until browned - about 20 minutes.

How to cook julienne with mushrooms in a frying pan

In order to cook julienne, it is not necessary to preheat the oven. The dish is very easy to prepare in a frying pan on the stove.

Ingredients:

150 g - chicken fillet
150 g - champignons
4 tbsp. l. - sour cream
1 PC. - onions
30 g - butter
50 g - hard cheese
salt, pepper - to taste

Step-by-step preparation:

Peel the onion and cut into cubes. Sauté in a frying pan with vegetable oil until golden.
Cut the champignons into slices and fry them with the onions.
When the liquid from the mushrooms has evaporated, add chopped garlic cloves, salt and pepper to taste.
Wash the chicken, cut into small pieces and fry over medium heat until cooked.
Add the meat to the pan with the rest of the ingredients. Add sour cream and mix everything. As soon as the julienne boils, remove from heat.
Sprinkle the top of the dish with shavings of grated cheese and cover the pan with a lid.
Leave for 3-4 minutes so that the cheese melts and serve, beautifully decorated with herbs and pieces of champignons.

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.

Cooking julienne with mushrooms and chicken with cream and sour cream

Julienne turns out very tender when sour cream is added to the sauce in addition to cream. The meat fibers soften and are well soaked in the sauce. The dish turns out incredibly tasty and aromatic.

Ingredients:

300 g - mushrooms (champignons)
1 PC. - boiled chicken fillet
100 g - sour cream
100 g - cream
150 g - cheese
2 tbsp. l. - vegetable oil
0.5 bunch - dill (optional)
1 PC. - onion
salt, spices - to taste

Recipe:

Boil the chicken fillet in salted water until cooked. Afterwards, cool and cut into small pieces.
Cut the onion into small cubes and fry in vegetable oil until transparent.
Cut the mushrooms into small pieces and combine them with the chopped meat.
Fry the mushrooms and chicken with the onions in a frying pan for 4-5 minutes.
Then add sour cream and cream, salt and pepper to taste (I also added chopped dill). Simmer for 10 minutes on low heat under the lid.
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Then put the julienne into small molds.
Sprinkle the dish with pre-grated cheese shavings on top.
By this time the oven should already be preheated to 180 degrees. We send the forms to bake for 15 minutes.

Serve the dish immediately after taking it out of the oven. Bon appetit!

Julienne with mushrooms and cheese in tartlets

If you are planning a feast, preparing julienne in tartlets will be an excellent solution and will delight your guests. It is better to use larger edible baskets for the dish.

Ingredients:

250 g - champignons
200 g - sour cream
200 ml - milk
250 g - boiled chicken fillet
50 g - butter
100 g - hard cheese
2 tbsp. l. - sunflower oil
10-20 pcs. - tartlets
1 tbsp. l. - torment
ground pepper, salt - to taste

How to cook:

We will cut the champignons into a convenient size for you. Let's fry the mushrooms in a frying pan heated with vegetable oil.
When the moisture has evaporated from the mushrooms, add the boiled chicken meat cut into small pieces (I just took it apart into fibers). Season with salt and pepper to taste and mix the ingredients.
Melt the butter in a saucepan over low heat.
Then add the flour, stirring continuously with a whisk so that it disperses in the butter without lumps.
Bring the mixture to a boil and immediately pour in the milk in a stream. Bring to a boil again and immediately remove from heat. We wait for the sauce to become warm and now add sour cream. Mix everything well again.
Fill the tartlets with mushrooms and chicken so that there is enough space for the sauce.
Fill the baskets with sauce, leaving a little room for the cheese sprinkle.
Sprinkle the top of the baskets with grated cheese in a small heap.
The oven should already be preheated to 180 degrees. We send the tartlets to brown for 10-15 minutes.

Serve the hot appetizer to the table straight from the heat; you can top it with chopped herbs.

Calorie content

Due to the large amount of fatty components contained in the product, the calorie content of the finished julienne is high. Products such as heavy cream, sour cream and hard cheese have high fat content, which does not have the best effect on the final nutritional value.

100 g of boletus julienne, prepared using traditional technology, contains:

proteins - 6.5 g;
fats - 8.7 g;
carbohydrates - 2.8 g;
calories - 112.8 kcal.

The main advantage of butternut julienne is the almost complete absence of carbohydrates. At the same time, depending on additional ingredients, the calorie content and balance of BZHU may change. If you use less fatty cream and sour cream, you can get a more dietary julienne. Chicken fillet or beef tongue adds a large amount of pure protein to the dish.

Recipe for julienne with mushrooms and chicken in a slow cooker

Many housewives have realized that it is easier to cook in a slow cooker than in an oven, because nothing will burn in it, it will not run away or overcook. Julienne turns out very tasty and aromatic. Prepare this recipe and pamper your loved ones.

Ingredients:

350 g – champignon mushrooms
2 pcs. - onions
2 tbsp. l. - torment
1 tbsp. - milk
100 g - hard cheese
50 g - butter
1 clove - garlic
1 tbsp. l. - ground nutmeg

Cooking steps:

Turn on the multicooker and set the “Baking” mode. Pour some vegetable oil into a bowl and add finely chopped onion. Fry it for 5 minutes.
Wash the mushrooms, cut them into small pieces and place them in a bowl. Fry the champignons along with the onions for 15 minutes.
Add flour and mix the mixture.
Next, add the butter, which will also melt and mix.
Then pour in the milk. Let's evaporate it, stirring the mixture with a spatula. After 10 minutes it will thicken. Add salt to taste and add nutmeg.
To finish, sprinkle the julienne cheese shavings on top.
We wait 5 minutes and voila! The dish is ready! Serve it right away, piping hot!

Cooking options

Julienne can be classified as a simple and quick dish that makes the life of the hostess easier and delights the guests. Now skilled chefs have learned to cook it in various variations with a combination of various products. I want to introduce you to some very tasty and simple recipes for its preparation.

So, julienne in buns will become a culinary masterpiece on your table. It is better to cook it in small buns. You can take this dish with you to work, on a picnic, or simply cook it for dinner at home. In our family, children are his special fans, because they are interested in everything that has an unusual look.
Julienne with shrimp will look great on your holiday table. I first tried this dish in a restaurant, got acquainted with its recipe in more detail and began serving it at various events. It is always important for the hostess to have a good assessment of her snacks from those present. With this dish you will receive not only that, but also gratitude for the work and love you put in.
If possible, cook julienne in a slow cooker. In times of great progress, cooking becomes much easier and faster. A multicooker will help us prepare a delicious dish and save your personal time. You can simply pawn all the necessary products and do whatever you want. A delicious and hot lunch or dinner will be waiting for you and your family at any time. Take this recipe to your piggy bank and use it for your health.
And finally, I want to tell you how to cook julienne with chicken and mushrooms. My friend is a fan of this meat dish and cooks it quite often. No matter how many times you come to visit her, julienne will always occupy the center of the table, but you will never get tired of it, because it turns out incredibly juicy and tasty according to this recipe.

Dear cooks, I am very pleased to share with you easy recipes for delicious dishes. If I was able to be useful to you today, write in the comments how you liked the dish you received and what opinion your household members expressed about it. Also write any suggestions or additions you have, I will be happy to listen to you. And now I want to wish you a good mood and bon appetit!

Video on how to cook julienne with mushrooms in the microwave

It doesn't cost anything to cook julienne in the microwave. It's so easy to do that the dish is called lazy julienne.

Ingredients:

400 g - champignon mushrooms
400 g - boiled chicken
2 pcs. - onions
hard cheese - to taste
2 tbsp. l. - sour cream
salt - to taste

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