How to cook delicious julienne. What products are needed for mushroom julienne? Julienne with curd cheese

Each dish can be made special, even if it does not contain any amazing or exotic ingredients. Julienne with mushrooms is one of these dishes; it is quite easy to prepare, you need few ingredients for cooking, and the dish is prepared very quickly.

In this article we will tell you how to prepare a surprisingly simple, but at the same time delicious dish called “Julienne with mushrooms”.

There are often situations when guests suddenly arrive unexpectedly. You need to feed them something, but you don’t have time to cook for a long time. You can, of course, go to the nearest store. Buy a kilogram of dumplings and cook them.

All guests will remain full, but hardly satisfied. It would be unpleasant for me to come to a person and eat dumplings, which I already take out of the refrigerator every day. But, on the other hand, I would not come to visit without warning…. But that’s not about that now.

So, your task is to quickly and tasty feed your newly arrived guests, or prepare a dish for your husband, who came home earlier. Therefore, you must prepare something quickly. This is where a surprisingly simple and tasty dish will help you - julienne with mushrooms.

Julienne recipe

Mushrooms – 200grams
Onion – 1 medium piece
Sour cream – 4 tablespoons
Cheese – 100 grams

Now about choosing products. It is best to use champignon mushrooms, as they are easy to process and there is no risk of poisoning from them. As a last resort, if you don’t have champignons, you can replace them with oyster mushrooms, or even better, those collected with your own hands in the forest edible mushrooms. Be sure to choose fresh mushroom, otherwise the dish may spoil.

You need to choose a medium-sized onion. If it is bitter, which cannot be ruled out, then put it in cold water for ten minutes. If the bitter taste still remains, then put it again, but only in new cold water. Onions must be medium-sized. By the way, you can also use red onions, they are rarely bitter at all, they are even called “sweet onions”.

Choose sour cream to suit your taste, the main thing, again, is that it is fresh.

But you should also be careful when choosing cheese. Pay attention not only to your own preferences, but also to ensure that it does not have a bitter taste. It should be firm and a little salty, but you can completely customize the cheese to your liking.

When all the products have been selected, and you probably noticed that only a few are required, you can start preparing the dish. Of course, we kept silent about banal things like salt, pepper, and other spices, but you use all this only according to your desire and preference.

Cooking julienne with mushrooms

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First of all, you need to wash and peel the mushrooms, if necessary, and cut them. You can cut it in several ways - you can cut it into slices, cutting the mushroom into several parts, or cut it into small slices.
Peel the onion and cut it into small cubes. Next, place a frying pan on the stove, add a little sunflower oil, and reheat. Once the pan is hot, fry the onion for a few minutes until it turns golden.
Mix mushrooms and sour cream in a container, and add onions. All this should be peppered and salted to your taste.
The resulting mixture of sour cream, onions and mushrooms should be placed in a baking dish. They are called cocotte makers, but if there are none, then you can use any form that can be put in the oven.
Grate the cheese and sprinkle on top of the dish.
Place the resulting dish in the oven and turn it on, setting the temperature to 160-170 degrees.
Julienne with mushrooms takes 30 minutes to prepare; periodically check if your dish is ready.

Julienne - sounds deliciously glamorous and tastes the same gourmet dish, originally from France. Most housewives prefer to serve julienne with mushrooms specifically for the festive table - and they do it right: the sour cream sauce with which it is prepared is very high-calorie food. And for this reason it cannot be an everyday dish.

But sometimes you suddenly want to, and ours are at hand wonderful recipes and completely by chance - everything necessary ingredients, and cooking julienne with mushrooms is quite simple! Let's try cooking together!

What products are needed for mushroom julienne?

To prepare julienne with mushrooms, any naturally edible mushrooms are suitable: fresh; canned without brine; frozen, washed and thawed, and even dried, after the necessary soaking in hot water allowing them to be cut into pieces.

Most housewives prefer to cook julienne with fresh mushrooms. Co fresh mushrooms you need to remove the skin, rinse and properly cut into strips, thinly, for the beauty and rich mushroom aroma of this dish.

You can add chicken meat, from fillet or thigh, to the mushroom julienne, peeled from the skin and chopped, like mushrooms, into strips. Fresh peeled onions for julienne are cut into rings or half rings.

The sauce for seasoning mushroom julienne must be perfect. It is preferable to prepare a sauce based on sour cream with the addition of mayonnaise or without mayonnaise - thicken with an egg. Bechamel is also suitable: wheat flour fried until golden, diluted with milk and butter.

Necessary utensils for cooking julienne with mushrooms

Cocotte makers are best suited for preparing mushroom julienne - this is also where it is served. ready dish. Cocotte makers with julienne are placed on flat plates covered with miniature napkins - your eyes will already be satisfied. If you don’t have the necessary cocotte makers, you can use small typesetting clay pots For baking in the oven, even cake tins, tartlets and small buns with the crumb taken out are suitable.

1. How to cook according to the recipe: julienne with chicken and mushrooms

This is the most favorite recipe for many housewives - it contains everything that makes julienne julienne: mushrooms, chicken and sour cream sauce.

Ingredients:

chicken fillet - 500 grams;
mushrooms - 500 grams;
cheese durum varieties- 200 grams;
onions - 200 grams;
fresh sour cream - 300 grams;
butter - to taste;
salt and pepper - according to preference.

Prepare julienne with mushrooms and chicken as follows:

Chop the prepared fresh onion into small pieces and fry in butter over moderate heat until transparent and odorless. fried onions to better combine with the bouquet of aroma mushroom julienne.
Place chopped mushrooms and chicken into a frying pan with transparent onions. Add salt, mix everything and fry over medium heat with stirring until cooked. Once the excess juice has evaporated, turn off the heat.
Having previously greased the julienne molds, if it is not a bun or tartlet, place it in them without a top fried mushrooms and meat. Pour pre-prepared sour cream sauce over them, sprinkle with grated cheese and place in a preheated oven for 15 minutes.
As soon as the top crust of the julienne becomes golden in appearance, you can turn off the oven and, taking precautions, remove the finished julienne with mushrooms from it. All that remains is to serve it beautifully and invite guests and household members to a pleasant meal.

2. Recipe for julienne with spinach

The version of julienne with spinach is very unique, giving it both taste and a special aroma, not to mention the vitamin and mineral component. Spinach also lightens the inherent fattiness of sour cream sauce.

Ingredients:

mushrooms - 400 grams;
frozen spinach - 200 grams;
natural sour cream - 300 grams;
hard cheese - 70 grams;
fresh garlic - 1 clove;
vegetable oil - 1 tablespoon;
salt and ground black pepper - to taste.

Prepare julienne with spinach as follows:

Mushrooms prepared according to your preference (chanterelles, champignons, and best of all, white mushrooms) must be washed and cut into pieces.
Naturally, defrost frozen spinach and, after draining the liquid, chop it with a knife on a cutting board.
Fry chopped mushrooms in a frying pan in boiling vegetable oil with crushed garlic, add sour cream and spinach. Mix everything, add salt, ground black pepper and simmer over low heat for 5-7 minutes.
All that remains is to put the mushroom stew into molds, sprinkle grated cheese on top and place on a baking sheet in an oven preheated to 200 C for 10 minutes.
The golden color of the top crust will indicate the readiness of the julienne with spinach. Serve the finished julienne hot and beautifully decorated.

3. Homemade recipe: julienne with champignons

In the preparation of such julienne, only mushrooms are used; oyster mushrooms, porcini mushrooms, and boletus mushrooms are also possible. To decorate the look and taste of the finished mushroom julienne, sprigs of fresh parsley are a good choice.

Ingredients:

champignons - 500 grams;
hard cheese - 300 grams;
fresh natural sour cream - 200 grams;
fresh onions - 2 pieces;
vegetable oil - 3 tablespoons;
salt and ground black pepper - to taste.

Prepare julienne with champignons according to the recipe as follows:

Fry the peeled and finely chopped onions in a frying pan with vegetable oil until golden brown.
Cut the washed champignons into 4 parts and place in a frying pan with fried onions, salt and pepper and continue frying with mushrooms until cooked, and at the end add sour cream.
If there is excess juice in the mushroom mass, sprinkle evenly fried champignons sifted wheat flour in small quantities, mix everything and simmer a little more, no more than 5 minutes, so that the flour cooks and catches the excess juice.
At the very end of the process of stewing julienne with champignons, you can sprinkle everything with grated cheese, but if you put it in cocotte makers or pots, then first spread out the hot mushroom mass, sprinkle grated cheese on top and return it to the oven, which is not yet turned off, for 5 minutes.

Mushrooms for judbain must be of impeccable quality: strong, young and color appropriate to the type. Fresh mushrooms soak briefly in cold water, rinse, let the water drain, and only then clean thoroughly.

Sour cream for mushroom julienne can be of any fat content according to the preference of the housewife and household members. The requirements for cheese are not strict - as long as it is rubbed through a grater. It is advisable not to overdo it with onions and spices (black ground pepper), to preserve the whole bouquet of unsurpassed creamy mushroom aroma.

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 indeed 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

A lot of fans French cuisine 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 saute, but do not fry, and then use a colander or metal strainer to 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.

Julien is wonderful French dish, which is usually served on festive table. But preparing julienne is not at all difficult, so it can be served on weekday evenings. True, the dish thanks to the use sour cream sauce Quite high in calories - you shouldn’t cook it very often.

Julienne with mushrooms - food preparation

Real mushroom julienne is prepared not only from fresh, but also from canned, frozen or dried mushrooms. Canned mushrooms you need to put them in a colander, frozen ones should be rinsed with running water and then squeezed out, and dried ones should be soaked in hot water, wait until they swell and squeeze out.

Julienne made from fresh mushrooms is the most common - such mushrooms should be peeled and washed. It is important to cut the mushrooms correctly. For julienne, mushrooms need to be cut into thin strips - this will not only provide a beautiful appearance dish, but will also make its taste more harmonious.

If meat is added to the mushroom julienne, then you should choose parts of legs, thighs or chicken fillets. The meat must be peeled and then cut into thin strips. It is better to cut onions into half rings or rings.

The sauce with which the julienne is seasoned is also important. It’s better to take either sour cream (sour cream + mayonnaise or sour cream thickened with egg). You can also use bechamel - flour toasted until slightly brown and mixed with butter and milk.

Julienne with mushrooms - preparing dishes

Cocotte makers are used to prepare julienne. In the same forms, julienne is served on the table. If there are no cocotte makers, then you can use small clay pots or muffin tins. When serving, cocotte makers should be placed on plates covered with napkins. You can also use tartlets or small unleavened buns, from which you must first remove the pulp.

Julienne with mushrooms - the best recipes

Recipe 1: classic julienne with chicken and mushrooms

Description: This recipe is a classic of the genre because both mushrooms and chicken are added when preparing it.

Ingredients:
500 grams chicken fillet,
500 grams of mushrooms,
200 grams of hard cheese,
200 grams of onion,
300 grams of sour cream,
butter, salt, pepper.

Cooking method:
1. The onion must be cut in small pieces and fry in a frying pan until transparent. You shouldn’t keep it on the gas for too long, since the onion should only highlight the aroma and taste of the dish.
2. Place chicken and mushrooms in a frying pan with the onions. Lightly salt and pepper. And everything must be fried together until cooked. After waiting for the moisture to evaporate, turn off the heat.
3. Julienne molds should be greased with butter. Then you need to put the fried foods in them, then pour in the pre-prepared sauce or sour cream, and finally sprinkle with grated cheese. Then place the molds in a heated oven for a quarter of an hour.
4. Determining the readiness of julienne is simple - crispy golden crust will indicate that the dish can be removed.

Recipe 2: julienne with champignons

Description: This recipe simplifies the preparation of julienne with mushrooms - only mushrooms are used here. By the way, it is not necessary to use champignons for cooking; oyster mushrooms, porcini mushrooms, and boletus mushrooms are also suitable. The prepared dish can be decorated with parsley leaves.

Ingredients:
500 grams of champignons,
300 grams of hard cheese,
a couple of onions,
200 grams of sour cream,
vegetable oil, pepper, salt.

Cooking method:
1. To begin with, cut the onion into small pieces and place it in a frying pan hot with oil. The onion should be fried until golden brown.
2. The champignons need to be washed and cut into 4 parts - they should be placed in the frying pan with the onions.
3. Add sour cream to already fried mushrooms. If a lot of juice is formed, then you should add a pinch of flour and then simmer it all. Add pepper and salt to taste.
4. You need to simmer the julienne for about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts and you can put the julienne into the tartlets. Another option: before adding cheese, you can put the julienne into cocotte bowls, and then sprinkle with cheese and place in the oven for 5 minutes.

Recipe 3: Mushroom julienne with spinach

Description: greens can give spicy taste almost any dish. It especially enlivens julienne, which, thanks to sour cream, is very filling.

Ingredients:
400 grams of mushrooms,
200 grams of frozen spinach,
300 grams of sour cream,
a tablespoon of vegetable oil,
garlic clove,
70 grams of cheese,
salt, black pepper.

Cooking method:
1. It is necessary to prepare mushrooms for julienne - these can be champignons, or even better if you take porcini mushrooms or chanterelles. Mushrooms should be washed and cut into pieces.
2. Spinach must be thawed, then pour out the liquid and chop the greens.
3. Heat the oil in a frying pan and fry the mushrooms with a pre-chopped clove of garlic. Then add sour cream and spinach, season with pepper, salt, and then simmer for 5-7 minutes.
4. The mushroom mixture must be placed in small pots and sprinkled with grated cheese on top.
5. Place the julienne pots in an oven preheated to 200 degrees and bake the dish for 10 minutes. Serve hot.