Delicious mushroom julienne: homemade recipes

Julienne is a great universal appetizer that you can freely decorate the table for the holiday and for every day. Most housewives note that not a single special date on their calendar dispenses with this amazing dish. Traditionally cooked julienne with chicken and mushrooms. However, if you dream a little with by adding ingredients, you can make a great snack, which will satisfy the taste preferences of any of your guests.

In this article you will see a description of the best julienne with mushrooms and recipes with photos. You’ll also be surprised how diverse there are ways to cook them.

If you want to cook julienne at home according to the following recipes, you can safely take any mushrooms that you want. It can be purchased mushrooms, or maybe a forest harvest. However, do not forget to heat the forest fruit bodies before using them.

So how to cook julienne at home? It turns out make it very simple if you follow simple recipes and your preferences.

How to cook at home classic chicken julienne and mushrooms

Classic julienne with chicken and mushrooms love everything: old and young.

  • Chicken fillet – 0.5 kg;
  • Champignon mushrooms – 0.5 kg;
  • Homemade milk – 1.5 tbsp .;
  • Onions – 100 g;
  • Cheese – 150-200 g;
  • Flour – 50 g;
  • Oil – for frying;
  • Salt, ground pepper mixture – to taste;
  • Greens – on the decor.

How to cook julienne with chicken and mushrooms classic recipe?

To do this, boil poultry meat, cool and chop in small pieces. If you don’t have a filet at hand, then you can take a couple of ordinary chicken legs, boil, cool, remove the skin and bones, and then chop.

Finely chop the onion and put in a frying pan on a hot vegetable oil, fry until transparent.

Mushrooms cut into small cubes or thin slices, put to onions to fry together until all the liquid has evaporated.

Then send the pieces of meat to the mushrooms and fry for about 5 minutes, salt and pepper.

Take a separate dry frying pan and fry flour in it until formation of cream color.

Pour in the milk and, thoroughly mixing it with flour, break everything lumps. Put the fire to a minimum and put out the filling for about 3-5 minutes, until the mass acquires a thick consistency.

In the meantime, it is necessary to prepare the cocotte makers and put in them stuffing.

Gently spread the sauce over the chicken-mushroom mixture and grated cheese.

Bake in a preheated (190 ° C) oven until cooked on golden crust cheese. At the end, decorate the classic julienne fresh herbs.

How to cook chicken and mushroom julienne: a step-by-step recipe with a photo

The next step-by-step recipe for julienne with chicken and mushrooms is also can be classified as “classic.” However its preparation slightly different, since it does not require the use of an oven and small portioned buckets. In this case, one is taken a common pan, and the dish itself when serving is simply cut manually into servings.

  • Boiled chicken – 0.6 kg;
  • Mushrooms – 0.6 kg;
  • White onion – 1 large head;
  • Milk or cream – 1.5-2 tbsp .;
  • Olive oil – for frying;
  • Cheese – 200 g;
  • Butter – 40-50 g;
  • Nutmeg (ground) – 2 g;
  • Flour – 1.5 tbsp. l .;
  • Salt pepper.

Cooking julienne with chicken and mushrooms will help the photo, presented below.

So, cut the boiled meat and mushrooms into small pieces, and together with finely chopped onions sent to the pan with olive oil. Fry our base for 10 minutes, season with salt, pepper and set aside.

In the meantime, we take up the preparation of the sauce: heat on separate dry flour skillet. It is necessary for the powder to acquire light brown tone.

In turn, add: butter, and then milk, make homogeneous mass. It is better to melt the oil in advance so that it is faster combined with flour in a pan.

Fry it all together over low heat, throw the nutmeg, salt and pepper if necessary.

Pour the resulting pan into the pan with the workpiece, set it sprinkle with grated cheese and cover with a lid.

Cooking julienne with chicken and mushrooms in a pan can considered complete when it melts well under the lid cheese.

Cooking julienne with potted chicken and mushrooms

Fortunately, the recipes of this classic hot dishes do not end there. There is another option for it preparations – julienne with chicken and mushrooms in pots.

  • Chicken or breast – 0.5 kg;
  • Mushrooms (champignons or forest) – 400 g;
  • Onion – 1 large piece;
  • Cheese – 180 g;
  • Flour – 25 g;
  • Butter – 50 g;
  • Fat homemade milk – 1 tbsp.
  • Salt;
  • Spices (any) – optional.

Remove the bones from the chicken and boil for 15 minutes (not until fully readiness), cool.

Crush straws and put in a pan with butter (25 g). Fry until golden brown for a few minutes and put on the bottom of the pots for baking.

In the same pan put finely chopped onions, as well as mushrooms, chopped into thin slices. Stir Fry mass until most of the mushroom juice evaporates. Put the mixture in pots after the chicken, salt and season spices.

The last sauce to be prepared is the filling: fry in the remaining oil flour and pour milk. Mix all these together carefully ingredients and simmer over low heat for a couple of minutes.

Fill the pots with sauce evenly and sprinkle grated cheese on top.

Place mushroom julienne with chicken in the oven and bake at 170 ° C about half an hour.

Chicken and Mushroom Julienne Recipe in a Bun

Making julienne with chicken and mushrooms at home is a pleasure, especially when the number of cooking options is calculated dozens. Not so long ago in modern cooking has become popular to cook a French appetizer in edible “cocotte”.

One of the most sought after is chicken julienne and mushrooms in a bun – very tasty and hearty hot dish.

  • Hamburger buns – 7 pcs;
  • Boiled chicken – 0.6 kg;
  • Mushrooms (any optional) – 0.6 kg;
  • Onion – 2 medium pcs.;
  • Hard cheese – 150 g;
  • Olive oil – for frying;
  • Sour cream – 0.2 kg;
  • Flour – 1 tsp. with a slide;
  • Spices (salt, pepper) – to taste.

Step by step photo recipe for julienne with chicken and mushrooms in buns is as follows:

Finely chop the boiled and chilled poultry meat.

Dice the onions and mushrooms, then put together with the chicken in a pan with hot oil and fry all together for 20 minutes.

Mix the flour with sour cream and 5 minutes before the base is ready, pour in a pan sauce, mix, add spices.

Meanwhile, divide the buns into 2 unequal halves, from gently remove the flesh more.

Fill the edible “cocotte” with a hot snack, sprinkle grated cheese, cover in smaller halves.

Place the filled buns on a greased baking sheet, and bake in the oven for 5-7 minutes at 150-160 ° C. By the way say you can cook julienne with chicken and mushrooms not only in oven, but also in the microwave.

Tasty julienne with chicken and mushrooms in tomatoes

There are many options for edible cocotte replace standard portioned pans. Great for that cases will be potatoes, zucchini, eggplant, pepper, tomato. The latter gives the appetizer a very interesting piquant aroma. How to cook julienne with chicken and mushrooms in tomatoes?

  • Large red tomatoes – 5 pcs.;
  • Boiled chicken – 0.4 g;
  • Mushrooms – 0.4 g;
  • Onion – 2 small pieces;
  • Flour – 2 tbsp. l .;
  • High fat milk – 1.5-2 tbsp .;
  • Sunflower oil;
  • Spices – salt, pepper.
  • Cheese – 200 g;
  • Fresh greens.

Chicken meat and mushrooms are cut into pieces of 5 mm.

Cut the onion as small as possible and send to the oiled deep pan or stewpan.

After 3 minutes, throw mushrooms to the onion and fry.

After another 5 minutes, spread the chicken, reduce the heat a little and continue to fry for about 7 minutes

During this time, separately on the fire, “golden” sifted flour and pour milk, mix, season with spices.

Put the resulting sauce in a pan to the filling and on a slow simmer for about 5 minutes.

With a tomato, cut off the hats and carefully take out the core, leaving the walls and bottom 7-10 mm thick.

Fill them with 2/3 julienne, sprinkle with cheese, cover with hats and bake for 20 minutes at 180 ° C.

Chicken and mushrooms in the recipe for julienne in the oven will get a new taste. A rich red “cocotte” on the table will look very impressive.

How to make julienne with chicken and mushrooms in baskets from test

Julienne in baskets from test. To cook this interesting dish, you can purchase ready-made puff pastry in the store.

  • Boiled chicken (breast) – 0.5 kg;
  • Mushrooms – 0.5 kg;
  • Molds for muffins or cupcakes;
  • Ready puff pastry – 0.6 kg;
  • Onion – 2 pcs.;
  • Cheese – 0.2 kg;
  • Sour cream – 1 tbsp .;
  • Flour – 1 tsp;
  • Butter – 3 tsp;
  • Salt pepper.

Cooking this julienne with chicken and mushrooms is shared. on the steps:

Fry chopped onions, mushrooms and meat in butter birds.

Add flour, sour cream, salt, pepper, mix and simmer everything together for about 5 minutes

Roll a thin layer of dough with a rolling pin, cut into identical squares. The size of each of them should be slightly larger than themselves molds.

Grease each mold with vegetable oil and line the dough, pressing it lightly to the day and around the edges. Bake tartlets in preheated to 190 ° C oven 10 min.

Top with ready-made julienne, sprinkle with cheese and bake more 13-15 minutes

This is what julienne looks like in a test with chicken and mushrooms on a photo:

Recipe for Cooking Julienne with Chicken, Mushrooms and Cheese Dorblu

If you are a fan of gourmet dishes, then it’s time try the julienne recipe with chicken, mushrooms and Dorblu cheese. I must say that this variety does not give a golden crust when cooking, but tasting – just a mercy.

  • Boiled white chicken meat – 0.4 kg;
  • Mushrooms – 0.4 kg;
  • Dorblu cheese with green mold – 0.2 kg;
  • Milk – 2-2.5 st .;
  • Butter – 40 g;
  • Young onion feathers – 1 bunch;
  • Flour – 2 tbsp. l .;
  • Nutmeg is a pinch.

Finely chop the onion and send to fry in a frying pan with cream oil.

Grind the chicken in small cubes and add to the onion.

Pour in flour and pour half a glass of milk, mix and simmer a few minutes.

Then finely chop the mushrooms and send to the rest of the ingredients, pouring the remaining milk.

Add nutmeg, mix, cover and simmer 20 min

After opening the lid, pour the cheese broken by hands, mix and put out another 5 minutes.

Garnish with green onions, serve and serve. to the table.

This hot appetizer will perfectly emphasize the taste of sweet red wines.

Homemade julienne recipe with chicken, mushrooms and cream conditions

The recipe for julienne with chicken, mushrooms and cream is excellent suitable for a festive feast, family dinner or romantic evening.

  • Chicken – 400-450 g;
  • Mushrooms – 350 g;
  • Onion – 2 pcs.;
  • Fat cream 20% – 300 ml;
  • Hard cheese – 200 g;
  • Flour – 50 g;
  • Garlic – 1 clove;
  • Oil – for frying;
  • Spices – salt, pepper, curry.

Wash chicken meat, if there are bones – remove, chop in small pieces.

Add salt, pepper, crushed slices to raw meat to taste garlic, curry and put in a pan with vegetable oil. Fry over medium heat for about 15 minutes.

Finely chop the onion and send to the meat for frying.

After a couple of minutes add finely chopped mushrooms and fry 7-10 min

Important: in this case it is better to use fresh champignons, oyster mushrooms or porcini mushrooms.

Separately, you need to prepare the sauce: fry flour until brown, add cream, stir and lightly put out.

Put the stuffing for julienne in the cocotte maker or the general form for baking.

Pour in cream sauce and evenly distribute the layer of cheese.

According to the julienne recipe with cream, chicken and mushrooms, time baking should be 20-25 minutes, and the temperature – 180 ° C.

How to cook at home julienne with chicken, mushrooms and seafood

A great appetizer for those who enjoy eating “gifts” seas. “All you need is to purchase the necessary products and read the recipe for julienne with mushrooms and seafood.

  • Mushrooms – 150 g;
  • Shrimp – 150 g;
  • Mussels – 200 g;
  • Onions – 50-70 g;
  • Homemade milk or cream – 150 ml;
  • Butter – 60 g;
  • Flour – 1 tbsp. l .;
  • Cheese – 70 g;
  • Salt;
  • Pepper;
  • Nutmeg.

How to cook mushroom julienne in this step by step prescription?

Mussels are cleaned, washed and boiled in salted water with adding dill 5 min.

We do the same procedure with shrimp.

Cut onions and mushrooms into small pieces, send to the stewpan with 20 g butter and fry until the mushroom liquid evaporates.

In another bowl, mix the remaining melted butter and flour, pour milk, season with spices, mix again and set aside.

In pre-prepared cocotte makers lay out layers: mussels, shrimp, fried mushrooms, sauce.

The final layer will be grated cheese on a coarse grater.

Bake “Sea” julienne with mushrooms in the oven until formed golden blush on cheese (180 ° C).

Julienne with mushrooms and salmon

An unusual and satisfying hot dish that will never get bored. Fish perfectly harmonizes with mushrooms and tender cream sauce.

  • Mushrooms – 400-450 g;
  • Salmon (fillet) – 400 g;
  • Onions – 100 g;
  • Cream 20% fat – 1.5 tbsp .;
  • Flour – 2 tsp;
  • Olive oil – for frying;
  • Cheese – 200 g;
  • Lemon juice – 1 tbsp. l .;
  • Salt;
  • Black pepper, red, white.

Now that the ingredients are ready, we need to find out how cook julienne with mushrooms and fish at home.

Cut onions as little as possible, chop the mushrooms thin plates.

Put a frying pan with a little oil on fire and fry cutting for about 7 minutes

We cut fish fillet with 5 mm thick cubes, sprinkle with juice lemon, salt, pepper and spread in a pan. Mix well, turn off the fire and set aside.

Meanwhile, mix the cream with flour, breaking the resulting lumps.

We take out portioned pans and put them on them stuffing.

Fill with cheese, top three with cheese and put in the oven on 10 min at 190 ° C.

Mushroom and Bacon Julienne Recipe

Your soul mates will definitely appreciate the julienne recipe, cooked in the oven with bacon. Men are very fond of this meat product, and in combination with mushrooms and cheese, compliments and in your direction are provided.

  • Bacon – 130 g;
  • Mushrooms – 350 g;
  • Onion – 1 head;
  • Flour – 25 g;
  • Garlic – 1 clove;
  • Cream – 1 tbsp .;
  • Sour cream – 0.5 tbsp .;
  • Cheese – 130 g;
  • Vegetable oil – for frying;
  • Salt pepper;
  • Spices – optional.

Mushrooms should be cut into small cubes of approximately 5 mm thick.

It is advisable to chop the onion even smaller and send to the fire fry until soft.

Pour in mushrooms and continue to fry the mass until the excess evaporates moisture.

Add flour, cream and sour cream to the future julienne. Good mix, salt, pepper and bring to a boil.

Turn on the stove, set the temperature (200 ° C) and set the time baking (25 min).

While the oven is heating, fry the bacon in a dry pan, sliced ​​into thin slices and smeared with garlic.

Put the mushroom mixture on the cocotte mash, put 1-2 on top slices of bacon and sprinkle with grated cheese.

Bake the snack remaining on the timer and serve to to the table.

Homemade julienne with mushrooms and chicken giblets

Homemade julienne with mushrooms does not compare with any restaurant a snack, because it is prepared with love and care. We suggest you use chicken giblets in cooking this dish.

  • Mushrooms – 350 g;
  • Boiled chicken navels – 150 g;
  • Boiled chicken hearts – 150 g;
  • Boiled chicken liver – 150 g;
  • Onions – 100 g;
  • Olive and butter – 1 tbsp. l .;
  • Cream 20% fat – 1.5 tbsp .;
  • Parmesan cheese – 180-200 g;
  • Basil;
  • Salt.

If you do not know how to cook mushrooms julienne, then A step-by-step description of the recipe will help with this.

We cut the boiled giblets into strips, put them in a pan with butter and begin to fry over medium heat.

Meanwhile, pour olive oil into another pan and fry finely chopped mushrooms until liquid is removed.

Chop the onion finely and put it to the giblets, and in a couple of minutes add mushrooms, salt.

We make the fire minimally intense and pour into the pan cream.

We evaporate half the cream and add 2/3 of the cheese, grated on fine grater. Stir and simmer until the sauce is uniform.

We distribute the resulting mixture over the cocotte mills and fill the tops the remaining cheese mixed with chopped basil.

The final step is to send the dish to the oven for 5-7 minutes (160 ° C).

Julienne with mushrooms and rabbit fillet

Some people don’t like to eat fatty meat, so julienne at home with mushrooms and a rabbit will do very useful.

  • Mushrooms – 400 g;
  • Rabbit fillet – 250 g;
  • Cream or sour cream – 70-80 ml;
  • Cheese – 150 g;
  • Butter – 25 g;
  • Spices – salt, nutmeg, a mixture of various ground peppers.

Heat butter in a frying pan and fry a little on it straw mushrooms. Without bringing the fruiting bodies to readiness, shift to a separate container.

Grind the rabbit fillet into cubes and fry in a pan, in which were mushrooms, until ready.

Mix cream or sour cream with spices to taste.

Separate the meat and mushrooms in the cocotte layers, pour over the sauce, and top up with a layer of cheese.

As usual, bake julienne in the oven at 180 ° C until the cheese layer will melt.

How to cook mushroom julienne with balyk

  • Mushrooms – 300 g;
  • Balyk (pork) – 300 g;
  • Sour cream – 1 tbsp.
  • Garlic – 2 cloves.
  • Onion – 1 pc;
  • Hard cheese – 150 g;
  • Cream cheese – 80 g;
  • Salt pepper.

How to cook mushroom julienne with balyk, recipe with a photo:

Cut all the ingredients (except cheese) into small cubes and fry a few drops of olive oil until tender.

Add sour cream, cream cheese, salt, pepper and stew 10 min

Arrange the resulting mass into molds, sprinkle with grated cheese and set to bake at 170 ° C for 15 minutes.

Intense mushroom flavor of a hot appetizer with tender chicken will not leave anyone indifferent. And if you add to the ingredients eggplant – the flavor range of piquancy will be amazing.

Oven recipe for mushrooms, chicken and eggplant in the oven

How to cook julienne with mushrooms, chicken and eggplant

  • Chicken meat – 400 g;
  • Mushrooms – 400 g;
  • Eggplant – 1 pc.;
  • Onion – 3 pcs.;
  • Salt;
  • Butter – 50 g;
  • Dutch cheese – 300 g;
  • Sour cream – 200 g;
  • Garlic Slices – 3 pcs.;
  • Parsley;
  • Ground black pepper – 1/3 tsp.

Boil the meat, cut into slices and fry until golden colors.

Fry the sliced ​​mushrooms in butter for 15 minutes, salt, add ground pepper and chopped garlic.

Cut onion in half rings and combine with mushrooms. Fry on medium heat to a soft consistency.

Cut eggplant into small thin slices, lower in boiling water for 10 minutes, remove, squeeze and fry in oil until readiness.

In the form lay a layer of mushrooms with onions and pour 2 tbsp. l sour cream.

The next layer is chicken meat and also pour sour cream.

Distribute eggplant over meat, salt and water a little sour cream.

Top with grated Dutch cheese and bake in the oven for 15-20 minutes at a temperature of 180 ° C.

When serving, garnish the appetizer with green parsley leaves. Guests will be delighted with the delicious julienne with chicken and mushrooms.

How to make julienne with mushrooms, chicken and apples

Some housewives wonder if it is possible to cook mushroom. fruit julienne? For example, how to make mushroom julienne, chicken and apples?

  • Chicken fillet – 200 g;
  • Onion – 1 pc.;
  • Apples (sweet and sour) – 2 pcs.;
  • Eggs – 2 pcs.;
  • Mayonnaise (you can sour cream) – 200 g;
  • Soft cheese – 200 g;
  • Olive oil – 3 tbsp. l .;
  • Salt;
  • White pepper and paprika – 1/4 tsp;
  • Basil.

Cook the chicken fillet, let cool and cut arbitrarily pieces.

Boil eggs cool, peel and cut into cubes.

Peeled apples also cut into cubes, approximately 1×1 cm.

Chop the onion and fry in olive oil until softness.

Combine all cooked products, salt, add paprika and white ground pepper.

Stir, season with mayonnaise and arrange in cocotte makers.

Grate soft cheese on top and put in the oven for 10-15 min

Serve with decorated green basil leaves.

Cooking at home julienne with chicken, mushrooms and eggs

We offer an interesting recipe for julienne with chicken, mushrooms and eggs. To prepare it, you need only 10 minutes. but it is worth taking care of products and spices in advance.

  • Sour cream – 150 g;
  • Eggs – 4 pcs.;
  • Mushrooms – 300 g;
  • Chicken breast – 300 g;
  • Cheese – 200 g;
  • Onion – 3 pcs.;
  • Salt;
  • Butter;
  • Green onion – 1 bunch.

Grind meat pre-cooked in small arbitrary pieces.

Dice the mushrooms and onions and fry in oil so that golden color of the mixture.

Combine meat with mushrooms and onions, salt and simmer for 5-7 minutes per slow fire.

Arrange in tins and prepare a filling of sour cream and eggs.

Beat whisk sour cream with eggs, add a little salt and pour stuffing in forms.

Top with a layer of grated cheese and put in the oven on 10 minutes.

Before serving, chop the julienne with chopped green onions.

Video of cooking julienne with chicken and mushrooms will help every novice cook to create an amazing hot snack masterpiece:

How to cook julienne with chicken, mushrooms and pumpkin

The next option will tell you how to cook julienne with chicken, mushrooms and pumpkin.

  • Pumpkin (peeled) – 200 g;
  • Cream (fatty) – 300 g;
  • Flour – 1 tbsp. l .;
  • Cheese – 100 g;
  • Small sea salt;
  • Butter – 50 g;
  • Chicken meat – 200 g;
  • Mushrooms – 400 g;
  • Nutmeg.

Boil 2 tbsp in a pan. water and toss for 10 min small pumpkin cubes. Drain water, rinse pumpkin with running cold water.

Grease the molds and put the pumpkin on the bottom.

Sprinkle nutmeg on top and pour 2 tbsp. l cream.

Boil chicken, cool, cut into strips and put on pumpkin.

Cut the mushrooms into pieces, fry in oil until tender, salt and put on meat.

Combine the flour with cream, stir well, salt and simmer 5 min until thickened.

Cooked sauce pour the filling in the forms, rub on top cheese and put in the oven.

Bake julienne at 180 ° C for 20-25 minutes.

Chicken, mushrooms and pineapple julienne recipe

Another curious julienne recipe with chicken and mushrooms can be cooked with canned pineapple, which will add to the dish a sweeter taste.

  • Chicken fillet – 400 g;
  • Mushrooms – 400 g;
  • Onion – 3 pcs.;
  • Pineapples – 300 g;
  • Cheese – 200 g;
  • Cream – 200 g;
  • Flour – 2 tbsp. l .;
  • Salt to taste;
  • Vegetable oil;
  • Basil.

Boil the fillet until tender, cool and cut thin straws. Cook over medium heat until golden. crusts.

Slice the mushrooms and fry until the liquid evaporates.

Onion, cut into half rings, add to mushrooms and simmer 10 min

Combine meat, mushrooms with onions and mix gently.

Drain pineapples, cut into cubes and add to meat and mushrooms.

Combine flour in portions with cream, mix thoroughly and on simmer for 5 minutes.

Pour the sauce into the filling, mix and place in the cocotte maker.

Grate hard cheese and pour into each mold.

Bake for about 15 minutes, until the cheese cap is golden.

Put basil leaves on top and serve to guests.

Spicy Julienne with Chicken and Mushrooms

For those who like savory hot snacks, you can cook sharp julienne. How to cook mushrooms julienne, see recipe step by step.

To do this, you need the following ingredients:

  • Chicken leg – 2 pcs.;
  • Mushrooms – 400 g;
  • Onion – 3 heads;
  • Cheese – 200 g;
  • Sour cream – 200 g;
  • Garlic – 7 cloves;
  • Chilli – 0.5 tsp;
  • Ground black pepper – 0.5 tsp;
  • Flour 1 tbsp. l .;
  • Butter;
  • Salt.

How to make julienne more saturated in sharpness and at the same time tender and juicy? For this, garlic and pepper should not be exposed for a long time. heat treated.

Boil the chicken leg, cut into thin strips and mix with chopped garlic cloves, chili pepper and ground black.

Dice mushrooms and onions, fry in butter 15 min, salt.

Heat the flour in a dry pan, pour sour cream and stir until complete dissolution of flour lumps.

Mix the meat and mushrooms with onions together, sort by shape and pour in sour cream sauce.

Sprinkle grated cheese on top of the filling and bake in the oven 15 min

We cook julienne at home and make our relatives happy wonderful hot appetizer!

As you can see, you can cook julienne at home without much labor. All you need is a desire and a minimal set of products. Try, cook and then julienne will be your favorite crown a dish.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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