Recipes for delicious julienne (how to prepare restaurant julienne at home). Julienne with mushrooms - recipes for how to cook mushroom julienne

Julienne is an elegant and at the same time simple dish. You can make julienne from literally anything: fresh or dried mushrooms, fish, seafood, poultry, vegetables and even fruits. The main thing is that the products for julienne have a delicate taste and delicate texture. Where the word “Julien” came to us from is described in detail in one of the articles on our website “Julien, or the greatest culinary misconception.” And before I start with the recipes, I would like to note that the word “julienne”, according to the rules of the Russian language, is written with a “yu” - you must agree, it even looks more beautiful.

But let's get back to our recipes. The very first thing that comes to mind when you mention this dish is chicken and mushrooms baked with cheese. This is a classic, timeless and always relevant. Let's start with it.

Ingredients:
1 tbsp. flour,
20 g butter,
200 ml 20% cream,
¼ tsp. nutmeg,
200 g chicken fillet,
50 g champignons,
1 tbsp. olive oil,
1 onion,
50 g hard cheese,
salt, pepper - to taste.

Preparation:
To prepare the creamy sauce, sift the flour and heat it in a dry frying pan for 1 minute, stirring constantly. Add butter to the flour and fry, stirring, flour and butter for another 1 minute. Remove from heat. Heat the cream separately, but do not bring it to a boil. Add flour, stir and boil. Add nutmeg. The sauce is ready. Prepare the mushrooms - peel, rinse, and slice thinly. Also cut the chicken meat thin pieces. Sauté finely chopped onion until translucent olive oil, add chicken and mushrooms to it, salt, pepper, stir and fry until all the moisture from the mushrooms has evaporated and the chicken meat is almost ready. Meanwhile, preheat the oven to 200°C. Place the mixture of meat and mushrooms in cocotte makers, lightly greased with oil, pour in the sauce so that the sauce barely covers the chicken, and sprinkle generously with grated cheese. Place in the oven for 10 minutes. If you add one apple to this recipe, the julienne will turn out piquant. Chicken meat can be replaced with boiled tongue- it will be simply divine!

When classic recipes get boring, you can use your imagination and replace one or two components with something new. For example, give up altogether chicken meat and prepare tender julienne with healthy broccoli or chicken liver.

Ingredients:
500 g champignons,
4 carrots,
7 onions,
300 g broccoli,
5 tomatoes
1 stack sour cream,
2 eggs
150 g cheese,
7 tbsp butter,
salt, herbs - to taste.

Preparation:
Wash vegetables and mushrooms. Cut carrots and tomatoes into thin circles, mushrooms into slices, onions into cubes, divide broccoli into florets. Boil carrots and broccoli in salted water for 10-15 minutes or steam, it will be healthier. Fry mushroom slices in butter. Sauté the onion in butter until translucent. Stir the vegetables, place in a greased form, place mushrooms on top and pour sour cream mixed with eggs. Sprinkle with cheese and place in hot oven for 40 minutes.

Ingredients:
200 g chicken liver,
200 g champignons,
150 ml sour cream,
100 g cheese,
greens, salt, vegetable oil for frying.

Preparation:
Rinse chicken liver, remove veins and ducts. Fry in a frying pan with vegetable oil until cooked. Cut into pieces. Place in cocotte bowls, add salt, and put a little sour cream on top. Fry champignons, cut into thin slices, in vegetable oil, place in cocotte makers and also brush with sour cream. Sprinkle with herbs, grated cheese and place in a hot oven for 10-15 minutes until the cheese melts and turns into a crust.

Ingredients:
300 g lean pork,
1 large onion,
100 g cheese,
3-5 tbsp. sour cream,
salt.

Preparation:
Freeze (or defrost) a piece of pork until it can be cut with little effort. Cut the meat into very thin strips 4-5 cm long, the thinner the better. Heat the oil in a frying pan and sauté the onion, cut into half rings, until transparent, lay out the meat strips, and cover with a lid. Reduce heat and simmer until done. If necessary, you can add a little hot water. Add salt to taste, increase heat and fry until all moisture has evaporated. Transfer the finished meat into cocotte makers, brush with sour cream or pre-cooked cream sauce type bechamel (see recipe “Classic Julienne with chicken and mushrooms”). Sprinkle grated cheese on top of the sour cream or sauce and place the cocotte makers in a hot oven for 10-15 minutes.

Julienne made from fish or seafood always turns out very tender, aromatic and incredibly tasty. Even notorious meat-eaters cannot resist it!

Ingredients:
250-300 g red fish fillet (trout),
1 large onion,
1 tbsp. flour,
150 ml 10-120% cream,
100-150 g hard cheese,
dill, salt, black pepper, oil for frying.

Preparation:
Dry the fillet and cut small cubes. Cut the onion into cubes or quarter rings. Saute the onion in melted or vegetable oil until transparent, add trout pieces to the pan, stir and fry for 1-2 minutes. Then sprinkle the fish and onions with flour, stir, heat a little and pour in cream. Stirring constantly, boil the sauce. If necessary, add more cream. The sauce should not be too thick. Add salt and pepper to taste, mix well and place in cocotte bowls. Sprinkle grated cheese on top and bake in a hot oven for 7-10 minutes.

Ingredients:
200 g shrimp,
100 g boiled rice,
100-150 g spinach or cauliflower,
100 g champignons,
1-2 onions.
For the sauce:
1 tbsp. flour,
1 yolk,
shrimp broth, milk.

Preparation:
Boil the shrimp for 20 minutes in salted water, strain the broth and set aside. Clean the shrimp and mix with boiled rice, fried mushrooms and onions, add spinach or cauliflower and spread the resulting mixture into cocotte makers. Prepare the sauce: saute the flour in butter, add a little warm broth and milk, simmer over medium heat until thickened. Cool to about 60°C, add raw egg yolk and mix well. Pour the resulting sauce over the shrimp, sprinkle with cheese and bake in a hot oven. Cheese crust should turn golden.

Ingredients:
1 kg sterlet,
250 g puff pastry,
4 onions,
1 l 10-20% cream,
1 egg
2 tbsp. vegetable oil,
salt, black ground pepper- to taste.

Preparation:
Sauté thinly sliced onion in vegetable oil until golden brown, pour cream into the onion and bring to a boil. Reduce heat and simmer for 20 minutes, stirring constantly. Add salt and ground black pepper to taste, cool slightly. Cut the fish into thin pieces, place in cocotte bowls, pour in the sauce and stir. Ready puff pastry Roll out into a layer 1 cm thick and cut out circles with a diameter slightly larger than the size of the cocotte makers. Brush the edges of the circles with egg, cover the cocotte pans and press the dough against the edges of the bowl. Brush the top of the dough with egg and place in a hot oven for 20-30 minutes. The dough “lids” should turn golden.

Ingredients:
700 g squid,
2 onions,
150-200 g mushrooms,
2 stacks sour cream,
200 g cheese,
salt, pepper - to taste.

Preparation:
Wash the cleaned squid and cut into thin strips. Fry in vegetable oil until tender, but do not overcook. Sauté finely chopped onions together with mushrooms, combine squid and mushrooms, pour in sour cream, salt and pepper and bring to a boil. Transfer to cocotte makers, sprinkle with grated cheese and bake in a hot oven until golden brown.

Ingredients:
200 g small peeled shrimp,
1 large onion,
1/3 cup milk,
100 g white wine,
2 tbsp. flour,
3 tbsp. butter,
50 g hard cheese,
nutmeg, curry, salt - to taste.

Preparation:
Finely chop the onion and fry it in 1 tbsp. oil with curry until golden brown. Add shrimp, stir, heat through. In another frying pan, fry the flour in butter until brownish, gradually pour in the milk, then the wine, add nutmeg, salt to taste, stir, boil and combine with the shrimp. Place in cocotte bowls, sprinkle with grated cheese and place in a hot oven for 3-5 minutes until the cheese is melted and browned.

Fish milk julienne

Ingredients:
500 g fish milk,
2 onions,
100 g cheese,
200 ml 10% cream,
salt, ground black pepper, vegetable oil, herbs - to taste.

Preparation:
Cut the milk small pieces, onion - into thin half rings, grate the cheese. Heat vegetable oil in a frying pan, fry the onion until golden brown, add milk, stir and fry for 5 minutes, stirring constantly. Salt and pepper to taste. Place milk and onions in cocotte makers, pour cream and sprinkle with cheese. Place in the oven for 5 minutes and, as soon as the cheese has melted, sprinkle everything with herbs and cover with foil. Bake for another 5 minutes.

Julienne can be an excellent appetizer for festive table. Just fill baskets of dough, potatoes, tomatoes or cheese with any julienne and bake.

Ingredients:
200 g crab meat,
1 clove of garlic,
2 tbsp. vegetable oil,
50 ml white wine,
200 ml 20% cream,
1 tsp lemon juice,
1 egg
1 package of ready-made puff pastry,
salt, ground white pepper - to taste.

Preparation:
Finely chop the garlic, place in heated vegetable oil and fry for 1 minute. Add the crab meat, pour in the wine and cook over medium heat, stirring constantly, for about 4-5 minutes. Heat the cream, but do not boil! Combine with crabs, stir and cook for another 6 minutes. Remove from heat, add lemon juice, salt and pepper. Prepare vol-au-vents from puff pastry: roll out the dough into a layer 2-3 mm thick, cut out 8 circles from it. Using a smaller diameter notch, cut out rings from 4 circles and brush them with egg. Place the rings on the circles with the greased side down and brush everything on top with the egg again, being careful not to get it on the edges of the dough, otherwise the vol-au-vents will not rise. Bake the vol-au-vents in the oven for 15 minutes. Fill the finished vol-au-vents with crabs, sprinkle with cheese and bake for 4 minutes.

Ingredients:
3-4 large identical potatoes,
400 g champignons,
100 g butter,
1 onion,
250 ml cream,
100 g cheese,
½ tbsp. flour,
salt, pepper - to taste.

Preparation:
Rinse the tubers well with a brush and, without peeling, cut in half. Then carefully scrape out the middle with a spoon so that the sides and bottom are at least 5-7 mm thick. Use the removed pulp in other dishes. Fry finely chopped mushrooms in a frying pan with butter, add finely chopped onion, stir and simmer for 5-7 minutes. Add flour, stir, fry for another 1-2 minutes, pour in cream or sour cream. Stirring, simmer for 3-4 minutes, add salt and pepper and turn off the heat. Place potato cocottes on a greased baking sheet, add salt and pepper and place mushrooms in them. Place the filled cocotte makers in hot oven for 15 minutes, then sprinkle with grated cheese and put back in the oven. The cheese should form golden brown crust. Serve the julienne with the cocotte bowls turned upside down to make it easier to peel the potatoes. You can prepare julienne in a bun in a similar way: just use small potatoes instead of potatoes. round buns, cut off the lid, remove the pulp and proceed in the same way as with potatoes.

Ingredients:
400 g fresh champignons,
300 g sweet pepper,
1 onion,
1 tsp lemon juice,
2-3 tbsp. butter,
2-4 tbsp. grated hard cheese,
salt, herbs.
For the sauce:
2 tbsp. flour,
2 tbsp. butter,
2 tbsp. milk,
150-200 g sour cream,
salt - to taste.

Preparation:
First prepare the sauce: dry the flour in a heated frying pan, then add the butter and fry, stirring continuously, until golden brown. Pour in hot milk and bring to a boil, stirring. Add sour cream, stir, bring to a boil and remove from heat. Add some salt. Clean the champignons, rinse them, put them in a saucepan, pour hot water, add lemon juice and cook for 15-20 minutes. Place in a sieve, then cut into strips. Cut the sweet pepper into thin strips and the onion into thin rings. Saute the onion in butter, combine with mushrooms and fry for 5-10 minutes, add sweet pepper and salt, stir and simmer for another 5 minutes. Place the mixture of mushrooms and peppers in cocotte makers, pour in the sauce, sprinkle with cheese and bake for 20-30 minutes until golden brown.

Julien is, of course, very tasty, but do not forget that it is quite high-calorie dish. Therefore, serve julienne with a large number greens or salads.

Larisa Shuftaykina

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 not fresh mushrooms, then frozen or canned in its own juice are also suitable.

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. 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. Grate hard cheese 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 champignons onions, salt, pepper and simmer, stirring occasionally for seven to eight minutes, trying to evaporate 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.

The dish julienne with mushrooms is an invention of French chefs, which is served in almost every restaurant in France. Mushroom julienne peculiar business card of this people, and the skill with which the French prepare it is simply an unimaginable culinary masterpiece. By the way, mushroom julienne, the recipe for which has huge amount options may differ significantly in taste qualities not only because various ingredients, but also according to the cooking method.

To evaluate the taste of a dish, you can make it at home, adhering to the main key points in the recipe, and it will be far from worse than what restaurant chefs do. Almost all mushrooms that can be obtained are suitable for making, and since there are a great many recipes, it is easier for a novice housewife to try making classic versions of the delicacy. What is very valuable: you can prepare the main ingredients in advance and put them in freezer: julienne of frozen mushrooms has the same taste as fresh products

If the dish will be prepared only for family members, you can try julienne with mushrooms, a recipe in a frying pan, which is a little easier to make than the portioned version for guests. In the case when guests are expected, in order to surprise them and pamper them with delicious food, it is best to make julienne with mushrooms, recipe in the oven , which involves portioning the dish for each of those present.

Champignon julienne classic recipe - a popular option

Champignon julienne, classic recipe which involves a set of standard ingredients for this dish. By the way, julienne in cooking has another technology - this is the technique of cutting food and vegetables into strips. When preparing mushroom julienne from champignons, this cutting technique is most effective, as is the case for all other types of mushrooms. Julienne with mushrooms, the most popular classic recipe, is prepared from the following ingredients:

I-2"> Oyster mushroom julienne recipe - delicate taste

Many admirers of French cuisine have slightly modified the taste of the dish by using oyster mushrooms as the main ingredient instead of the usual champignons. Oyster mushroom julienne, the recipe for which is practically no different from classic version, however, the taste is slightly different - it is more delicate. To make julienne with oyster mushrooms you will need:

You can prepare julienne from forest mushrooms, grown independently, or purchased in supermarkets, in principle, any varieties are suitable. You can even make julienne from dried mushrooms, or frozen, however, they will have to be prepared separately, but that’s another question. Sometimes, in order to improve the taste of this dish, a special sauce is prepared for julienne with mushrooms, but even without it the dish is very beautiful and unforgettably tasty.

Oyster mushrooms are washed and separated so that the caps are separate from the stems. Initially, you need to start frying finely chopped onions, and only after signs of frying appear, oyster mushrooms are added. You need to fry for 5 to 8 minutes, being careful not to spoil the tenderness of the product. At this stage, prepare julienne with mushrooms in a frying pan: add sour cream and continue to simmer until the mass begins to thicken. At this moment you need to add flour and, stirring, simmer for three minutes. The mixture is poured into molds; by the way, you can use ordinary ceramic pots - it turns out tasty and environmentally friendly, sprinkle with grated cheese and bake julienne with mushrooms in the oven. Actually, this regular recipe julienne with mushrooms and cheese, but not with the usual French champignons, but with oyster mushrooms.

Porcini mushroom julienne - incomparable taste

White mushroom is one of the best products in quality and taste, and its use as an ingredient already half ensures the unparalleled taste of the dishes. Champignon julienne in a frying pan is inferior in taste to porcini mushroom, or rather, they are not so rich in taste and this is the main difference in the recipe. Porcini mushroom julienne, the recipe for which is used by domestic chefs in restaurants, is actually not much different from the classic dish. Foreign companies are increasingly using gifts from the wild, in order to avoid unforeseen situations, preferring artificially grown mushrooms (champignons and others), and although they are completely safe, the dish does not have such bright taste like porcini mushroom julienne. Many housewives make supplies for the winter so that during this period they can also prepare julienne from frozen porcini mushrooms, which are absolutely as tasty as fresh ingredients. To make julienne with mushrooms, the recipe can be taken from the classic version:

Basically, gourmets claim that champignon julienne is still inferior in taste to a dish that uses champignons as the main ingredient. porcini mushroom. It would seem that the recipe and technique are practically no different, except that the composition of the ingredients sometimes changes, but the taste of the mushrooms is different.

The mushrooms are washed, peeled and partially boiled until tender. Then they are cut as thin as possible and, adding a little vegetable oil, lightly sauteed, but not fried, and then, using a colander or metal strainer, they get rid of excess fat and moisture.

To make the julienne sauce, you need to melt the butter in a frying pan, quickly add all the flour into it and beat until the lumps disappear. At the same time, add spices, salt, cream and beat until the bechamel begins to thicken.

Divide the mushrooms equally into portions and pour the sauce over them, sprinkle with grated hard cheese on top. Next, prepare the julienne with mushrooms on a baking sheet in the oven, preheated well; it will take no more than 20 minutes and delicious dish ready.

Chanterelle julienne - just melts in your mouth

Chanterelle julienne is best made from fresh mushrooms, then this dish simply melts in your mouth. It’s simple to prepare, it won’t take much time, but you’ll undoubtedly be able to surprise your guests (if you’re planning a celebration). Julienne with mushrooms, the recipe of which includes fresh chanterelles, looks like this:

The onion is peeled and cut into small pieces, then lightly fried (2 - 3 minutes). The chanterelles are washed, drained of moisture and cut into slices as small as possible, added to the pan with onions and continued to fry over medium heat for 12 - 15 minutes. Add sour cream one at a time and flour at intervals of three minutes, stirring the mixture constantly. The resulting mass is divided into molds, sprinkled with grated cheese on top and put in the oven for 15-17 minutes. The result of the work will be julienne with mushrooms and cheese prepared at home.

Julienne with mushrooms and sour cream - juicy and tasty

Julienne with mushrooms and sour cream, the recipe of which is slightly different from the classic dish, where cream is used in the list of ingredients, has a difference in taste and an experienced gourmet will immediately understand this. Julienne with mushrooms and sour cream turns out a little juicier and has a kind of sourness - this is the main difference. To surprise your family and guests, and make it at home, you will need the following set of ingredients:

half a kilo of any fresh mushrooms;
a glass of sour cream, almost topped up;
one large onion;
vegetable oil for frying;
hard cheese - 150 gr.;
spices (necessarily black pepper) and salt.

Mushrooms are washed, dried, cut. The onion is peeled, washed and chopped. Grate the cheese on a medium grater. Initially, fry the mushrooms (10-12 minutes), then add the onions and continue frying for up to three minutes. In another frying pan, the flour is fried (achieving a golden color), sour cream and spices are poured in and, mixing, fry until thick. At the end of frying (two minutes), the mushrooms and sauce are mixed and then poured into molds and covered with an even layer of hard cheese, baked in a preheated oven for 25 minutes.

Lenten julienne with mushrooms - low-calorie option

Lenten julienne, the recipe for which excludes the presence of meat products, is especially appreciated by gourmets who consider themselves vegetarians or those who prefer various reasons this is prohibited. Lenten julienne with mushrooms is inferior in calorie content (used low-fat varieties sour cream) from classic dishes, but not in terms of taste. If done correctly, the result will be a most excellent thing. Lenten julienne will require the following ingredients:

half a kilogram of any fresh, frozen or dried mushrooms.
half a glass of low-fat sour cream (up to 15%);
bulb;
up to 100 gr. hard cheese;
vegetable oil;
spices and salt.

The onions are peeled, washed and finely chopped, just like they do with mushrooms and, having removed excess moisture, they begin to fry. This will take up to 15 minutes, the mixture needs to be stirred until golden brown, only then can you add sour cream and spices and fry again for 3-5 minutes. Without allowing the composition to cool, it is divided into portions into molds, sprinkled with grated cheese, previously grated on a medium grater, and placed in a heated oven, where until full readiness You will need to bake for 20 minutes.

Recipe for julienne with mushrooms and cheese - the oldest appetizer

The recipe for julienne with mushrooms and cheese is one of the oldest appetizers, invented God knows when, and is especially appreciated because it is very easy to prepare, but in itself is high in calories and nutritious. The appetizer is prepared as follows:

Peel the onion, chop finely and fry until transparent (2-3 minutes). The mushrooms are washed, thinly sliced and also fried, but thoroughly: until the moisture leaves and the product decreases in size. In a separate frying pan, fry the flour in oil until golden, pour in the egg beaten with sour cream, stirring gently all the time until thick. Both mixtures are mixed together and poured into molds and covered with grated hard cheese, baked in the oven for 25 minutes.

Julienne with mushrooms and cream - classic version

Julienne with mushrooms and cream, the recipe for which is a classic for this kind of appetizer, is very tasty and nutritious dish, and also easy to prepare. Most of the julienne with mushrooms and cream is prepared in a frying pan and only finished off by baking in the oven. To make your own julienne with mushrooms and cream you will need:

Julienne with mushrooms and cream, the recipe for which is provided, is the Russian version of the dish. Julienne with mushrooms and cream classical variation includes soft varieties cheese, for the French this is nonsense, but our chefs were able to convince the world, which is what happened in the end result.

Washed and chopped mushrooms are fried in butter until a pink crust appears and poured with some cream (half a glass), spices are added and simmered, covering the pan with a lid for up to 5 minutes. Mix thoroughly, add flour, and when the mixture begins to thicken, remove from the stove. Next, the entire mixture needs to be divided into portions, add the remaining cream equally and bake in the oven for 15 minutes, then remove the molds, cover with grated cheese and return to bake for 10 minutes.

In French cuisine Julienne is not the name of a dish with mushrooms, but a way of cutting food for further use. To speed up the cooking process and result in a dish with the most delicate consistency, the French taught the whole world to cut food into thin strips.

But in our country, the concept of “julienne” is given a completely different meaning. This is what we call mushrooms, vegetables or meat baked in a portioned bowl under a cheese crust.

Julienne with mushrooms and cheese is consumed as hot snack served before the main course. It is prepared not only in restaurants; you can easily make julienne at home.

The main ingredients are mushrooms, onions, white sauce and cheese durum varieties. Usually used fresh champignons or oyster mushrooms, they are always available in the supermarket. Although, porcini mushrooms, chanterelles or honey mushrooms are also perfect. To vary the taste, you can add chicken, seafood, and various spices to the mushroom julienne.

Julienne with mushrooms and cheese in cocotte makers

This recipe involves the use of special heat-resistant portion dishes - cocotte makers. They look like small frying pans or ladles with a long handle, in which julienne is baked in the oven and served to the table.

Taste Info Mushroom snacks

Ingredients

champignon mushrooms – 150 g;
onions – 1 pc.;
butter – 35-40 g;
wheat white flour– 1 tbsp. l.;
ground nutmeg – 1 pinch;
hard cheese– 60 g.

How to cook julienne with mushrooms and cheese

Rinse the mushrooms thoroughly, peel and dry with a paper towel, cut into thin slices along with the stems.

Peel the onion, wash it, cut it into small cubes.

Pour vegetable oil into a frying pan and heat thoroughly. Add chopped mushrooms and fry over low heat until juice appears.

Add chopped onion, mix well. Based on your taste, add salt and pepper with ground black pepper. Fry until all ingredients are soft.

Now start preparing the sauce. Place a slice of butter in a saucepan and melt it, stirring.

Sprinkle some more wheat flour and immediately stir with a whisk to avoid lumps.

Pour milk in a small stream room temperature, stir constantly and bring to a boil. The sauce should thicken slightly.

Remove from heat and add a pinch of nutmeg. It will add piquancy to the dish, but those who categorically do not perceive it can do without nutmeg. Season the sauce to taste with ground black pepper and salt, stir. Everything is ready.

Place fried mushrooms with onions (from specified quantity ingredients makes three servings). Grate the cheese on a fine grater and sprinkle a little of the contents of the cocotte makers with it, stir.

Pour the prepared sauce into each ramekin to cover the mushrooms. Sprinkle with remaining grated cheese. Preheat the oven to 180 degrees, place the cocotte makers in it for 15-25 minutes, until the cheese crust appears golden.

Teaser network

Julienne with mushrooms is ready in the oven, immediately send the appetizer to the table. You should put a paper curler on the handle of the cocotte maker and serve a small spoon to the julienne.

Julienne with mushrooms and cheese in tartlets

An even simpler version of this appetizer is julienne with mushrooms and cheese in tartlets. You can make these crispy baskets yourself from puff pastry, unleavened or shortcrust pastry, but it’s easier to buy them at any supermarket. In general, you should always have a pack of tartlets in stock at home just in case of a fire.

Ingredients:

champignon mushrooms – 200 g;
onion – 1 pc.;
vegetable oil – 1 tbsp. l.;
cream (11% fat) – 250 ml;
white wheat flour - 1 tbsp. l.;
ground black pepper and salt - to your taste;
hard cheese – 150 g;
tartlets – 5-6 pcs.

Preparation

Wash the mushrooms, dry and cut into thin slices.
Cut the peeled and washed onion into small cubes.
Heat vegetable oil in a frying pan, add onion cubes, lightly fry.
Now add the mushrooms to the onion, stir and fry until the liquid that has released from the champignons has completely evaporated.
Pour the cream into the frying pan (you can choose the fat content at your discretion), add flour, ground black pepper and salt, stir and simmer until the sauce begins to thicken.
Grate the cheese on a medium or fine grater.
Place mushrooms with onions and sauce into tartlets, sprinkle generously with cheese on top and place in an oven preheated to 200 degrees for 8-10 minutes.
Julienne with mushrooms and cream in tartlets is ready, serve it to your guests straight from the oven. You can place the baskets on common dish on lettuce leaves or serve to everyone on a plate, garnishing around with sliced fresh vegetables and greens. In general, the form of serving julienne in tartlets is excellent for mass celebrations, buffets, and banquets.

Julienne with mushrooms and cheese in pots

If you tried julienne for the first time in a restaurant, the impression of the appetizer you ate can be described in a few words - very tasty, but small and expensive. To make it also tasty, but cheap and plentiful, we suggest preparing julienne with mushrooms and cheese in pots in your favorite kitchen.

Ingredients

champignon mushrooms – 500 g;
onions – 2 pcs.;
vegetable oil – 2-3 tbsp. l.;
sour cream (15-20% fat) – 200 ml;
ground black pepper and salt - to your taste;
hard cheese – 250 g.

Preparation

Wash the champignons, let them dry and cut into thin slices.
Remove the husks from the onions, wash and cut into half rings.
Heat vegetable oil in a frying pan, add onion and fry until golden brown.
Add mushroom slices to the onion, stir and fry until the released liquid evaporates.
Place sour cream in a frying pan, add salt and pepper, stir and simmer for 5-7 minutes. If the mixture is too thin, add a couple of tablespoons of white wheat flour to thicken.
Grate the cheese on a fine grater.
Place the resulting mushroom mass into small ceramic pots and level. Sprinkle grated cheese on top, close the pots with lids and place in the oven, heated to a temperature of 180-190 degrees, for 15 minutes.
5 minutes before readiness, remove the lids from the pots to get a golden brown cheese crust.
Before serving, lightly chop the delicious julienne in a pot with Provençal herbs.

Other forms of serving julienne

In buns

Just like in tartlets, julienne is often made in small buns. To do this, use a sharp knife to cut off the base of the buns and remove the crumb. Then fill the resulting molds with mushroom filling and sauce, sprinkle cheese on top and place in the oven for 7-10 minutes.

In potato baskets

You can cook julienne in potato baskets.
To do this, take clean, unblemished tubers, rinse them thoroughly, without peeling them. Cut 1/3 of the potato, remove the middle from the remaining part using a sharp knife, leaving a thickness of 5-7 mm on the walls. If you do not use them right away, put them in water to prevent them from darkening.
When the mushrooms with onions and sauce are ready, put a piece of butter inside the potato, then the mushrooms, place them in a baking dish or on a baking sheet so that they are stable and place them in the oven for 15 minutes.
Then take it out, sprinkle with grated cheese and bake for another 15-20 minutes until done.
When serving, pour melted butter over each julienne in a potato basket.

In mushroom caps

Similarly, you can prepare julienne in mushroom caps. Naturally, this will require large champignons. In this case, you will have to work a little longer, it’s not like taking the tartlets out of the package and filling them. Mushroom caps need to be properly prepared.
Wash the champignons and remove the top layer of skin from the caps. Cut off the stems and press the caps from the inside with your fingers, giving them a deeper shape.
Finely chop the mushroom legs, fry along with the onion, pour in the sauce and simmer until thickened.
Fill the mushroom caps with the mixture, place a little on top grated cheese and place in the oven preheated to 180 degrees for 15 minutes.

Option "on" a quick fix»

When there are no cocotte makers, no tartlets, no pots, and you have to tinker with buns, potatoes and mushroom caps I don’t really want to, there is also a julienne option for such a case.
Fry chopped mushrooms and onions in a frying pan in butter.
Separately, beat 2-3 eggs, mix with a glass of sour cream, add salt and pepper and pour the resulting mixture into the contents of a frying pan or ceramic mold.
Sprinkle grated cheese on top and place in preheated oven for 10 minutes. It is important that the handle of the frying pan is not plastic or wooden.
Remove from the oven and sprinkle the julienne with fresh chopped herbs.

Cooking tips

When serving the finished julienne, you can sprinkle it with fresh, finely chopped dill, parsley or rosemary.
To prepare julienne, you can use not only fresh mushrooms, but also frozen, canned, dried.
If julienne is served in a cocotte maker, it is placed on a flat plate. When serving in pots, use wooden stands.
To prevent julienne in cocotte makers from burning, they are placed on a baking sheet with water (a level of 0.5 cm will be enough)
Before filling the cocotte bowls with julienne, it is recommended to grease the inside with butter.

It is important to remember that julienne is a delicate dish. If you are going to diversify with something mushroom filling, these must be soft foods– chicken white meat, fish, ham, eggplant, zucchini, tomatoes.

When the year turns out to be particularly mushroom-filled, and nature pleases us with a variety of mushrooms, we want to please our loved ones with a variety of mushroom dishes.

I recently discovered a new dish for myself, “mushroom julienne.” The recipe for mushroom julienne is not at all complicated; anyone, even a novice housewife, can easily cope with it.

Mushroom julienne. Ingredients

Mushroom julienne can be prepared from champignons or honey mushrooms. Moreover, you need to take twice as many champignons as honey mushrooms. This is due to the fact that the champignons are heavily fried due to great content liquids.

So, to prepare mushroom julienne you need to take:

300 grams of honey mushrooms or 600 grams of champignons, fresh or frozen
1 onion
1 tablespoon wheat flour
3 tablespoons vegetable oil
1/2 cup cream
1/2 cup sour cream
200 grams of hard cheese
salt to taste

Mushroom julienne recipe

First, remove excess liquid from the mushrooms. Cut large mushrooms into pieces, place them in a frying pan and, stirring, wait until all the liquid has evaporated.

Now you can add vegetable oil and finely chopped onion to the mushrooms in the pan, stir and add salt to taste. Fry the mushrooms and onions for five minutes.

The onions should turn golden and the mushrooms should be lightly fried. Now add flour to the frying pan, sprinkle the mushrooms and onions with flour and thoroughly mix the contents of the frying pan, leaving it on the fire for another minute.

Now put the mushrooms in a baking dish; it is better if the form is shallow and large in diameter.

Pour cream over the mushrooms, grease with sour cream, and sprinkle with cheese, chopped on a coarse grater, on top.

The final stage in preparation mushroom julienne Mushrooms will be baked in the oven. The oven should be preheated to 220 degrees. Bake the mushrooms for 15 minutes, until a golden brown crust forms.

Mushroom julienne is ready to eat. It is served hot. Mushroom julienne goes very well with potatoes or rice.

Other mushroom julienne recipes

To diversify a simple recipe for mushroom julienne, you can add tomatoes or tomato paste. To prepare mushroom julienne with tomatoes, add the tomatoes while frying the onions and mushrooms, and you can add the tomato paste before you sprinkle the cheese on the mushrooms.

You can change the boring recipe, prepare mushroom julienne with cauliflower or broccoli. Add these ingredients to the mushrooms while frying with onions in a frying pan. And before transferring the mushrooms to the baking dish, add vegetables raw egg and mix everything well, and then put it in the mold.

Mushroom julienne with chicken and ham

This dish differs from the above recipe for mushroom julienne only in that it is added boiled chicken and ham. You can take chicken breast or fillet with chicken legs. The meat is boiled for half an hour, then cut into small pieces. To prevent the dish from turning out too dry, add ham, also chopped in small pieces. Add these ingredients to the dish while transferring the fried mushrooms to the baking dish.

Whatever recipe you choose, you will definitely enjoy the mushroom julienne dish, both tastefully and aesthetically.