What you need for julienne. How to cook julienne at home on a baking sheet

Typically, ripe champignons or oyster mushrooms are chosen for julienne. But you can also prepare a dish from wild mushrooms. They should first be boiled in salted water.

How to prepare aromatic julienne:

1. Cut the champignons into thin slices and fry in a frying pan with high sides in butter.
2. Chop the onion into half rings and add to the mushrooms. Then add flour, salt and pepper.
3. When the onion is covered appetizing crust, pour in the cream and stir. Reduce the flame and simmer the mixture for 10 minutes, stirring occasionally.
4. Sprinkle the dish with grated cheese. Cover the pan with a lid and simmer for another 10 minutes.

You can add slices to mushroom julienne chicken fillet. They must be extinguished first. Sometimes vegetables and potatoes become components of the dish. In the classic recipe, they are baked in Bechamel sauce.

Julienne with mushrooms: recipe in a frying pan in the oven

The dish becomes especially tender and tasty if you bake it in the oven at the end of cooking. For tender julienne you need:

• champignons – 600 g;
• hard cheese – 200 g;
• milk – 1.5 cups;
• butter – 30 g;
• flour – 90 g;
• onions– 2 heads;
• dill – 1 bunch;
• salt and spices to taste.

Cooking method:

1. Cut the champignons into thin slices and fry in a frying pan with high sides in butter.
2. Chop the peeled onions into thin half rings. 5 minutes after frying the champignons, add the onion. Bring to translucent.
3. Pour the milk into the saucepan and slowly add the sifted flour, whisking constantly. Make sure there are no lumps.
4. Chop the dill and add it to the milk and flour. Mix thoroughly.
5. Pour the mixture over the champignons and onions, season with salt and spices, and bring to a boil.
6. Heat, stirring, until thickened. The dish should have a creamy texture.
7. Sprinkle with grated cheese and place in the oven. Bake at 180 degrees for 15 minutes.

Julienne in the oven is different delicate aroma and a delicious golden brown crust.

A hearty appetizer can easily serve as a main course or an evening meal.

As you can see, preparing a dish in a frying pan is no more difficult than in cocotte makers, step by step recipe with photo for julienne with mushrooms in a frying pan is not required.

Julien – French dish, which is usually prepared for the holidays. Recipes include the use sour cream sauce, so it has a lot of calories. French chefs call it julienne vegetable slicing for soup and salad. It is customary to cook in small frying pans, frying bowls or cocotte makers - metal forms.

Use fresh, frozen, canned or dried mushrooms. Just put the canned one in a colander and wait for the liquid to drain. Frozen - defrost, rinse, squeeze. Cooking from dried boils down to soaking and squeezing. The mushrooms are cut into thin slices, so the dish has an aesthetic appearance and a harmonious taste.

Courageous chefs experiment with ingredients. This is how meat appeared in the julienne. The best option considered chicken. The meat is cut into strips and added along with onion rings. All recipes call for the use of sour cream or Béchamel sauce.

Classic recipe

Cut the ingredients into thin strips. Porcini mushrooms, champignons, and chanterelles are best suited for mushrooms.

Ingredients:

• Champignons – 500 g.
• Onion – 2 heads.
• Sour cream – 200 ml.
• Hard cheese– 300 g.
• Salt, vegetable oil, pepper.

How to cook:

1. Place finely chopped onion along with chopped champignons in a heated frying pan and fry until tender. Transfer the contents to the cocotte pan, which is filled to 60%.
2. Take care of the filling. Bechamel sauce or sour cream based filling is suitable. I will consider both options, and you choose which one you like.
3. First option. Mix sour cream with mayonnaise. If you don't have it, replace it with a mixture of flour and egg.
4. Second option. For the Bechamel sauce, fry the flour in a dry frying pan until brown. Then mix with fresh milk and butter.
5. Ready sauce send to the mushrooms and simmer. At the end of the julienne, sprinkle with a mixture of cheese and breadcrumbs, keep in the oven for 5 minutes to form a golden brown crust.

Video recipe

Delicious julienne with mushrooms and chicken

Culinary masterpiece popular not only among the French. Stop by any restaurant where you will be happy to be offered delicious, aromatic and original julienne.

Recipes are characterized by one technology and a constant set base ingredients. Through trial and experimentation, the characteristics can be easily manipulated. The result will be fantastic, and only bigus can compete with this masterpiece.

It is customary to cook julienne with mushrooms and chicken in cocotte makers. If such utensils are not available, they are replaced with a frying pan.

Ingredients:

• Chicken fillet – 200 g.
• Champignons – 100 g.
• Hard cheese – 50 g.
• Sour cream – 200 ml.
• Flour - a tablespoon.
• Green onions, pepper, oil, salt.

Preparation:

1. Cut the washed champignons into any shape. Cut the fillet in small pieces. Then add the ingredients to the frying pan.
2. I recommend frying mushrooms and meat over high heat. Stir the contents constantly during cooking, otherwise it will burn. Wait until the mushrooms and meat are cooked.
3. Place sour cream and flour into a frying pan, add salt and pepper, stir. After five minutes, add the chopped green onions.
4. All that remains is to fill the molds with the resulting mass and sprinkle with grated cheese on top. Next, place the julienne in the oven for ten minutes. Temperature doesn't matter. The main thing is that the cheese melts.
5. Ready dish Serve hot. If the feast starts later, melt the frozen cheese using the oven or microwave.

If you don't have chicken, substitute duck or turkey. In any case, it will turn out delicious. If you don’t have portion molds in your kitchen arsenal, use a regular baking sheet and divide into portions before serving.

Original version with potatoes

It’s hard to say who came up with the idea of ​​adding potatoes to the julienne, but this culinary step turned out to be successful. Thanks to this simple ingredient, the delicacy turned out to be more tasty and satisfying. Sit back and read on to learn how to recreate a masterpiece at home. It's as simple as cooking salmon.

Ingredients:

• Potatoes – 10 pcs.
• Mushrooms – 500 g.
• Hard – 200 g.
• Processed cheese– 1 pack.
• Onion – 3 heads.
• Garlic – 3 cloves.
• Eggs – 2 pcs. .
• Flour, salt, spices, butter, vegetable oil.

Preparation:

1. Fry or boil the mushrooms. If you don’t know how to do this, read the article on what to do with mushrooms. Boil the potatoes, peel them and cut them into cubes.
2. Fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
3. Place a second frying pan on the stove. Without adding oil, fry the flour for a few minutes. The main thing is that it turns golden.
4. Add a spoon to the flour butter and stirring quickly, fry until absorbed. Continuing to stir, pour in a little boiling water and bring to a boil. The result will be a thick mass.
5. After the sauce boils, add processed cheese, mix everything. All that remains is to add salt along with spices. After boiling, turn off the heat. When the sauce has cooled, add the eggs and mix everything.
6. Place potatoes in the bottom of the baking dish. Make a layer on top fried mushrooms and chopped garlic, then pour in the sauce. Sprinkle with grated cheese and place the pan in the oven.
7. Bake at 180 degrees for half an hour. After education fragrant crust, julienne, remove from the oven, lay out, serve.

Even gourmets like this treat. The secret of popularity lies in taste, speed of preparation and low cost. One drawback is the calorie content, which can be detrimental to your figure.

How to cook in pots

Initially, the French treat is prepared in cocotte makers, but compact clay pots, in which we cook potatoes or buckwheat, are also suitable. When serving the cocotte makers on flat plates, and the pots on wooden stands.

Ingredients:

• Mushrooms – 500 g.
• Sour cream – 200 ml.
• Hard cheese – 300 g.
• Onion – 2 heads.
• Sunflower oil, salt, pepper.

Preparation:

1. Fry the onion, cut into half rings, in oil until golden brown. Then add the mushrooms cut into slices into the frying pan. When they are ready, pour sour cream over them.
2. If a lot of liquid forms, add a spoonful of flour, stir and simmer for two to three minutes. At the end, add salt and pepper.
3. Fill the pots with the resulting base and place grated cheese on top. All that remains is to put it in the oven for 5-10 minutes at 180 degrees.

Before serving, sprinkle with chopped herbs or flavor Provencal herbs. Use croutons as a side dish.

The history of julienne

Despite the beautiful French name, the masterpiece has Russian roots. The French call julienne the method of cutting vegetables and foods. The question arises: why? Russian dish got a foreign name?

Previously, cooks often cut mushrooms using the julienne method. Later they noticed that visitors were more willing to order “julienne mushrooms” rather than “mushrooms in sour cream.” As a result, the word originally from France remained in the name.

It's very difficult to make a mistake. Especially if you know general information about what julienne is and how to prepare it correctly :) So, Julien (French julienne - probably from French name summer month July) - coming from French cuisine special way cutting young vegetables into thin strips, usually in the summer season for soups and salads.

In modern cooking, this term refers to cold processing (slicing) vegetables intended for soups or sauces, which gives the most tender consistency or speeds up the readiness of dishes from young vegetables or shoots. In practice, this means that julienne most often means cutting into strips (for root vegetables) and into thin rings for onions and tomatoes. Salads made from such thinly sliced ​​vegetables are therefore called julienne, and soup in which vegetables sliced ​​in this way are placed is also called julienne soup.

In modern Russian cuisine, julienne is usually called a dish of mushrooms baked in cream (or bechamel) under cheese crust(usually in a cocotte maker), they also make julienne from chicken meat and seafood.

Thus, when you prepare a salad / soup and cut vegetables into thin strips, you have the julienne in your pocket, so to speak. Although, of course, it raises more questions julienne in the "Russian" meaning- actually like a mushroom dish. We will talk about it in more detail.

No one will deny that julienne- it’s very tasty, and besides, it’s not at all difficult. Products for julienne are cut into strips and placed in portioned metal cocotte bowls. It can also be cooked in small portioned pots, and even in a frying pan, then divided into portions. And so that the efforts are not in vain, and culinary product turned out worthy, the meat components of the julienne should be soft and tender, such as chicken, shrimp, dry fish, tongue or ham.

In addition, mushrooms, mainly porcini, champignons or chanterelles, are often added to julienne. Julienne made from mushrooms alone, without including meat, is no less tasty. But you can’t do without onions, fried until transparent, since they are an essential component.

There are two types of fillers for julienne:

1. sour cream - sour cream, if desired, thickened with flour or egg; You can also make this filling in half with mayonnaise;
2. béchamel sauce is toasted flour mixed with milk and butter.

More information about béchamel sauce: bechamel(French béchamel) - a base sauce based on roux and milk. Used as a sauce for many European dishes, as well as a base for various sauces. The next strange word is ru.

Ru(French roux) - a heat-treated mixture of flour and fat, usually melted butter. Commonly used as a thickener in sauces. Is one of the main components for classic sauces French cuisine including béchamel, velouté and espagnole. To prepare roux, butter is usually used, less often lard (lard) or vegetable oils.

Types of ru:

• white roux (fr. roux blanc) - the main ingredients are butter and wheat flour, which is fried in oil dissolved in a frying pan or in the oven without changing color.
• golden roux (fr. roux blond) - prepared like white roux, but fried longer - until golden brown.
• red roux (fr. roux brun) - prepared like white roux, but fried longer - until brownish, it is also sometimes added meat juice from frying.

So, we’ve sorted out the base for bechamel sauce, now about preparing the sauce:

1. Pour milk into a saucepan, add onions, herbs, nutmeg, season with salt and pepper to taste
2. Bring slowly to a boil, immediately remove from heat, cover
3. Let sit for 30 minutes to 1 hour, then pass through a sieve.
4. Melt butter in a saucepan, add flour and cook, stirring, 1 minute
5. Remove from heat and gradually add milk, stirring
6. Return to heat, bring to a boil and cook for 2 minutes, stirring constantly
7. To taste, you can add onions, pieces of meat or cheese, eggs, spices and herbs, thereby creating a whole family of Bechamel-based sauces.

You can add it to shrimp julienne boiled rice and vegetables ( cauliflower, spinach, Brussels sprouts). The julienne is topped with finely grated cheese or a mixture of cheese and breadcrumbs. By the way, there was another strange word - cocotte. Cocotte maker (from the French cocotte - chicken) is a small metal ladle for serving julienne.

So, with general rules proper preparation We figured out the julienne, we can talk about specific recipes.

Recipes for proper preparation of julienne

Let's start with julienne with sour cream (creamy) dressing.

To begin with, the composition:

• 2 onions,
• 400-500 g chicken meat (for example, 2 okrochkas),
• 250g fresh mushrooms,
• 2 tbsp flour,
• 150g cheese,
• 300g sour cream,
• 1 tbsp breadcrumbs,
• salt, pepper to taste

Finely chop the onion and fry in butter until transparent. Under no circumstances should it be allowed to change color, otherwise the julienne will taste bitter. Place in a bowl. Cut the mushrooms into thin strips and fry in butter until tender. Boil or fry the chicken. Remove the skin and remove the bones. Cut the chicken meat into strips.

Prepare sour cream (creamy) dressing. Fry the flour until brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Stir well and bring to a boil.

Stir in chicken, mushrooms and onions. Place the resulting mixture in cocotte makers or small heat-resistant bowls. Pour in sour cream dressing.

Mix finely grated cheese with breadcrumbs and pour into cocotte pans in a heap. Place in a preheated oven until browned. Serve the julienne hot.

Julienne with bechamel sauce.

Ingredients for julienne with béchamel sauce:

• 500 g chicken fillet
• 300 g champignons
• 200 g onion
• 200 g cheese (hard)
• 300-350 g cream (15-25%) or sour cream
• 2 tablespoons flour
• pepper
• vegetable oil

Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Finely chop the onion. Peel the mushrooms and chop finely. Cool the fillet and chop finely. Fry the onion for vegetable oil. Add mushrooms. Fry until all the liquid has evaporated (about 10-15 minutes). Add fillet, salt and pepper, stir, remove from heat.

Prepare bechamel sauce according to the recipe above (or any other). Add mushrooms and fillet, stir, remove from heat.

Grate the cheese onto coarse grater. Place this mixture in cocotte makers (pots, pans, pans, baking sheets, etc.). Sprinkle with cheese (do not cover with lid). Place in the oven, bake at 180 degrees until golden brown (about 30 minutes).

And finally, if you don’t have a cocotte maker or other small vessels - or you just want to experiment, we offer a recipe for julienne in a bun.

The correct recipe for julienne in a bun.

• For julienne in a bun you will need:
• 4 buns (diameter 8~9cm),
• 1 boiled chicken leg (or 1/2 breast),
• possibly - mushrooms and other ingredients, optional
• 2 large onions,
• 1 teaspoon flour,
• 4~8 tbsp sour cream,

Cut the onion into thin half rings and simmer over low heat in a small amount of vegetable oil. The onion should become soft, transparent and reduced in volume by 3~4 times. Under no circumstances should the onion begin to change color, otherwise the julienne will taste bitter and acquire an odor. fried onions. Place a spoonful of flour into the prepared onion, stir and remove from heat.

Tear the chicken meat into fibers.

Cut off the top of the bun and scoop out the crumb, leaving the walls 1cm thick. Put onion, chicken, spices to taste in the bun, pour in sour cream, stir lightly (it’s easiest to use a small knife). Sprinkle grated cheese on top.

Place in the oven or microwave until the cheese melts.

Bon appetit with properly prepared julienne!

Based on materials from http://www.good-cook.ru/vtoroe/vtoroe_135.shtml and http://www.say7.info/cook/recipe/500-ZHjulen-kuricey-i.html

In the French sense, julienne is a method of cutting and preparing dishes from fresh vegetables ripening in July. Hence the name, which sounds like July in French. The French most often prepared soups and stews this way, but in our country julienne is hot baked under cheese crust and in sauce, a dish of mushrooms, chicken, meat, vegetables and other ingredients to choose from. Julienne is not difficult to prepare; the recipe for its preparation is not a big secret and any cook can handle it. The main thing is to follow a few simple recommendations, as well as use your own imagination. After all, there are so many variations of julienne. Let's find out what kind of julienne can be cooked in the oven, in what ways and with what ingredients.

I fell in love with this dish literally from the first spoon, because it combines all types of products that I love, and even under a golden cheese crust. Many people prepare it for the holidays as a hot appetizer, and some can also please their household for dinner. There is complete freedom here.

Many cafes and restaurants have julienne on their menus, both with the most simple ingredients, both mushrooms and chicken, and exotic ones with shrimp and vegetables. But the worse home cooking, we can also cook julienne with your favorite products and surprise your guests.

Julienne with mushrooms (champignons) - classic recipe with Bechamel sauce

Probably the simplest and most popular julienne with mushrooms is prepared almost everywhere. Thanks to this, almost any adult can say that he once tried this particular julienne. Not surprising considering how popular this dish is.

Mushrooms in classic julienne usually use champignons. These mushrooms are grown in artificial conditions, therefore, both in winter and summer they can be found in fresh on store shelves and food markets. Of course, champignons are best taken fresh.

I know that some people like to cook julienne with cream or sour cream, but as a starting point, as a classic recipe, I will describe to you the preparation of julienne with mushrooms and béchamel sauce. This sauce from French cuisine is as popular as julienne. They just fit together perfectly. The main thing is to prepare them correctly.

If you don’t know how to make Bechamel sauce, then I’ll tell you how to do it right in the recipe. It's not difficult and fast enough.

To prepare a classic julienne with mushrooms you will need:

• fresh champignons- 300 grams,
• hard cheese - 100 grams,
• onion - 1 piece,
• salt and pepper to taste.

For the Bechamel sauce:

• flour - 50 grams,
• butter - 50 grams,
• milk - 300 ml,
• ground nutmeg - 0.5 teaspoon,
• salt to taste.

How to cook classic julienne with mushrooms in cocotte makers in the oven:

1. To prepare julienne, you will need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. Classic julienne with mushrooms is served in these cocotte makers.

First of all, cut the washed champignons into thin slices. Chop the onion very finely and grate the cheese on a coarse grater. Almost any hard type of cheese with a good creamy taste is suitable.

2. Mushrooms need to be lightly fried along with onions until a slight golden brown crust appears. To do this, heat the oil in a frying pan and put the champignons there. In the first minutes, the mushrooms will release juice, which must be evaporated, and after that add the onions and fry everything.

Salt and pepper the mushrooms during cooking. This way they will taste better in julienne.

3. Prepare Bechamel sauce. To do this you will need to melt it not too much. hot frying pan 50 gram piece of butter until it becomes completely liquid.

4. Now add two tablespoons of flour to the butter without removing it from the stove and immediately begin stirring. Stir with a wooden spatula or spoon (silicone is possible) until all lumps are rubbed out. The fire should not be strong, so that everything slowly melts, mixes, but does not burn.

Stir until it works homogeneous mass similar to liquid cream.

5. Now start pouring milk into this mixture in a thin stream. At the same time, do not stop stirring the sauce with a spoon. Milk, if poured slowly and carefully, will mix with the sauce mixture. The main thing is to try to avoid lumps.

Continue stirring vigorously until all the milk has been added and the sauce is smooth again. After this, cook it over low heat until it becomes thick and desired consistency. I can compare its thickness to condensed milk. The longer you cook, the goose the Bechamel sauce becomes. We need to stop in time. During the process, salt the sauce to taste and add ground nutmeg.

The most difficult thing when you make Bechamel sauce for the first time is to avoid lumps. But if it doesn’t work without them, then don’t despair and don’t throw away the sauce, just put an immersion blender in it and the lumps will be gone.

Do not let the sauce cool completely; as soon as it is ready, continue cooking the julienne.

6. Place fried mushrooms and a little cheese in cocotte makers. Use no more than half of the cheese, we need this part to make it more tasty and cheesy. mushroom filling. Stir the champignon pieces and grated cheese into each cocotte bowl.

7. Pour Bechamel sauce over the cheese and mushroom mixture. Sprinkle the remaining grated cheese on top.

8. Place the cocotte maker on a baking sheet in a preheated oven at 180 degrees and bake them for about 15 minutes. Readiness is determined by the golden brown crust of the cheese.

Now the julienne with mushrooms according to the classic recipe is ready and can be served until it has cooled down. They eat it hot, each with their own portion.

Resist it aromatic dish almost impossible. Bon appetit!

Chicken and mushroom julienne with cream - a simple and tasty recipe with photos

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or there can be other forest mushrooms, depending on what season it is and whether there are fresh chanterelles or white, for example. It will definitely be delicious with these mushrooms. But we don't mushroom season, so my favorite champignons again. The chicken here is in the form of chicken breast, these pieces taste great and will complement the dish great.

There are two options for how to cook chicken: boil it in advance or fry it while cooking the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.

In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce and here I will tell you about something else. Although in the future you may improvise and do different recipes, taking the filling from one and the sauce from the other. Believe me, they will match.

So, in this recipe we will prepare a cream sauce. Who can argue with the fact that cream goes perfectly with both champignons and chicken. I don't dare. It's too delicious to doubt. So get ready and be sure to try both options. With cream it won't be much fattier than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we just have it ready-made dairy product more fat content. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.

• champignon - 400 gr,
• chicken breast- 2 pcs.
• onions - 1 piece,
• cream 20-25% - 150 ml,
• cheese - 100 grams,
• flour - 1 tablespoon,
• salt and pepper to taste.

Preparation:

1. If you prefer boiled chicken in julienne, then this will have to be done in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of it, especially in this delicate dish, like julienne with chicken and mushrooms.

Fry the chopped onion in vegetable oil until it becomes transparent.

3. Cut the mushrooms into slices or a little smaller if you like small pieces. But keep in mind that when frying they will shrink greatly.

Add the mushrooms to the frying onions, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle them with flour and stir well. Continue frying with flour. Just a couple of minutes. What is this for? Muck and we have in this case will act as a sauce thickener. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the frying pan. It's good if it's special heavy cream for sauces, these are now sold in stores, just read the labels.

Pour in the cream and reduce the heat to low; it should only bubble slightly, otherwise it will curdle and separate into lumps and butter. This cannot be allowed; the sauce should be thick and homogeneous. Simmer the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it by hand or with a fork into thin fibers, it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to fry it, do so in a separate pan while you fry and sauté the mushrooms. To do this, the chicken is cut into small pieces and fried in vegetable oil until cooked. As soon as chicken meat loses pink and turns gray, which means the chicken is ready. Don't forget to salt it when frying.

7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the pan and stir well. Now you can put the julienne with chicken and mushrooms in cocotte makers to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and browner the cheese crust is, the tastier the julienne will be. Now you can put it in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in your oven, you can use that too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden brown. A grill will be enough for this.

The readiness of julienne with chicken and mushrooms is determined by appearance cheese crust. Once browned, you can remove it from the oven and serve almost immediately. You know that hot fresh cooked julienne is the most delicious!

By the way, according to this recipe, you can prepare julienne with mushrooms and without chicken, or you can replace the chicken, for example, with ham. It turns out to be an incredible meal. Once, as an experiment, I replaced the chicken with lightly fried bacon - it turned out simply amazing!

Experiment with fillings and don't be afraid. Enjoy your holidays and meals with your family!

Mushroom julienne with sour cream and garlic in the oven

If we talk about different options for preparing julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great for julienne. But it’s also worth telling about one more thing popular form- julienne with sour cream. Since mushrooms with sour cream are win-win, then mushrooms in sour cream, baked under a cheese crust, are generally a culinary winner. And the fragrant accent in this version of julienne with mushrooms will be garlic.

As with previous recipes, I can suggest you make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.

To prepare you will need:

• fresh mushrooms (champignons) - 400 grams,
• onions - 1-2 pieces,
• garlic - 1-2 cloves,
• sour cream (high fat content) - 150 grams,
• hard cheese - 150 grams,
• salt and pepper to taste.

Preparation:

1. Since we are preparing mushroom julienne with sour cream, let’s start with the mushrooms. If you have forest mushrooms, then before frying them, boil them. If you took fresh champignons, wash them and cut them into slices or large cubes.

2. Cut the onion into smaller pieces and place it in a frying pan with heated oil to fry. Fry it until transparent, and then add the mushrooms and simmer them until all the juice has evaporated from them and they begin to brown.

3. Peel the garlic and finely chop it with a knife. You can also take some fresh dill and chop it finely.

4. When the mushrooms are ready, add sour cream to the frying pan and stir everything thoroughly. Put it out on low heat about five minutes, stirring constantly. Add garlic and herbs and add salt to taste.

5. Now you can remove the julienne with mushrooms from the heat and place it in cocotte makers or small pots.

6. Sprinkle each serving of julienne with grated cheese. Place the molds on a baking sheet and place in the oven for 10-15 minutes until golden brown crust on cheese. The temperature should be 180-200 degrees, no more.

After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. Delicious hot snack ready!

Julienne in potatoes - original video recipe

I can’t help but tell you that besides all of us known method for 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 cream sauce or sour cream - this is 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.

Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a holiday dish. I tried to cook different options julienne, but this method of serving seems to me to be the most suitable for holidays and gatherings of guests at home. Tartlets are small edible cups made from shortbread or waffle dough, which 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 portions can be made large number, and not just by 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 large dish in the middle 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 tartlets from shortcrust pastry, they hold their shape well and do not become rubbery.

Secondly, when you prepare the julienne itself, for example, according to one of the recipes above, make it thicker. That is, reduce 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.

The last tip for preparing julienne in 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 cannot help but note that classic recipe 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!

Which can be used as light dinner. There are many recipes for making julienne, and of course julienne with champignon mushrooms is considered classic. It is prepared simply and quickly, despite its seemingly beautiful and mysterious name - julienne.

For julienne, it is best to purchase fresh ones; they will suit any size, but they will still need to be cut. If there are no fresh mushrooms, then frozen or canned in their own juice will do.

To prepare this wonderful snack, classic mushroom julienne in the oven, you use a special cocotte maker. It is usually made of high-temperature ceramics or food-grade aluminum. Personally, I prefer ceramic ones, as they are less likely to cause the finished dish to burn.

Preparation

Fresh ones need to be washed off the ground. Just wash without completely and permanently immersing the mushrooms in a bowl of water or under running water. Mushrooms are like a sponge. They already have enough of their own liquid, so they also very quickly absorb additional water. We don't need this, since watery mushrooms are very difficult to fry.

Cut into thin slices or small cubes. Peel the onion, rinse with cool water and cut into medium-sized cubes. Cheese durum varieties grate on a coarse grater.

Place a piece of butter in a slightly heated frying pan and let it melt. Place the chopped ones in it and fry for three to four minutes. Then add chopped onions to the champignons, add salt, pepper and simmer, stirring occasionally for seven to eight minutes, trying to evaporate the excess liquid. At the end of frying, add flour, mix thoroughly and remove from heat.

Place the fried ones in the cocotte makers, filling them to about half or two-thirds of the volume. Pour one, maximum two tablespoons of cream into the cocotte makers. Unfortunately, I poured too much and the julienne had to be kept in the oven longer than necessary. Sprinkle the julienne with grated cheese on top, place the cocotte pans on a baking sheet and place in a preheated oven for fifteen to twenty minutes, until the cheese has melted and fried to a beautiful crust.

So, mushroom julienne in the oven classic ready. , placing the cocotte maker on a plate and covering its handle with a napkin so as not to get burned. Bon appetit!

Ingredients

• 300-400 g – fresh champignons;
• 2-3 pcs – medium-sized turnip onion;
• 100 g – cream;
• 1-2 tbsp – flour;
• 200-300 g – hard cheese.