Forest mushroom julienne: appetizer recipes

Wild mushrooms in a creamy sauce that are sprinkled with hard cheese, grated, and baked in a coconut bowl, called julienne. And although this name came from France, the dish itself – native Russian. For us, mushroom julienne is hearty, a simple appetizer that is served only hot.

The dish really cooks quite simply and it turns out delicious. Therefore, if someone has never cooked it, we offer traditional recipe for wild mushroom julienne. And if you don’t have Kokotnits for its preparation, you can use the usual form for baking, and then cut the dish into portions and put in plates.

Forest mushroom julienne with sour cream


  • forest mushrooms – 500 g;
  • sour cream (fat) – 1 tbsp .;
  • hard cheese – 100 g;
  • butter – 3 tbsp. l .;
  • wheat flour – 1.5 tbsp .;
  • dill greens;
  • ground black pepper – 1/3 tsp;
  • salt.

To make wild mushroom julienne you need to prepare fruiting bodies. Fresh forest mushrooms must always go preliminary cleaning. Then they need to be boiled in salt water 20-25 minutes

Cut boiled mushrooms into thin strips and fry them on butter until crisp.

Add flour to mushrooms, pour sour cream, add pepper, salt, mix well and bring to a boil over medium heat.

Pour the hot mixture into the cocotte mills, pour on top of each grated cheese and put in the oven.

Julienne should be baked at 180 ° C until rosy tops. Before serving, you can sprinkle with herbs dill.

This mushroom mushroom julienne from forest mushrooms is very tasty, with the scent of a real forest that cannot be compared with purchased mushrooms.

Forest mushroom julienne with tongue

The next recipe for wild mushroom julienne we offer to cook with the addition of language. And piquancy will add garlic and red ground pepper.


  • boiled tongue – 300 g;
  • forest mushrooms (any) – 300 g;
  • onions – 2 heads;
  • sour cream – 150 g;
  • cheese (hard varieties) – 50 g;
  • cloves of garlic – 4 pcs.;
  • flour – 2 tbsp. l .;
  • butter – 3g;
  • olive oil;
  • hot ground pepper (red) – 1/3 tsp;
  • salt.

Cut the boiled tongue into thin strips, put in a pan with olive oil and fry 15 min.

Fry cooked forest mushrooms in a separate pan until blush.

Chop the onion, pour it over the mushrooms and fry until soft.

Add sliced ​​garlic cloves, season with pepper and salt, mix and fry for 3-5 minutes.

For the sauce, mix butter, flour and sour cream in a pan. Stir well, heat, but do not bring to a boil and remove from slabs.

First put grated cheese in layers in layers, then pieces tongue and mushrooms with onions.

Pour with sour cream sauce and grate a layer of cheese on top again.

Add 1 tsp. butter ghee and put in oven for 15-20 minutes.

Wild mushroom julienne with chicken

We offer you an interesting and simple recipe for julienne from the forest mushrooms with a photo. For him, all the products are affordable, and the snack excellent taste with healthy nutrients.


  • chicken fillet – 2 pcs.;
  • forest mushrooms – 400 g;
  • cheese – 100 g;
  • onion – 2 heads;
  • butter – 70 g;
  • ground black pepper – to taste;
  • salt.


  • milk – 2 tbsp .;
  • butter – 70 g;
  • flour – 70 g;
  • nutmeg – to taste;
  • salt and pepper to taste.

Cook chicken fillet in salted water, pull out and give cool off.

Dice the onions, fry in butter until softness.

Add boiled mushrooms to small onions and chopped into onions fry for 15 minutes Combine vegetables with chicken in a separate the dishes.

For sauce, melt butter, add flour and fry until cream color.

Gently add milk in portions, beat well, season spices and nutmeg.

Stew for 7-10 minutes, until the sauce thickens, constantly at the same time stir.

Grease the molds with butter, put mushrooms and fillets in them hens.

Pour the sauce and grate a layer of cheese on top.

Put in an oven preheated to 180 ° C and wait for formation golden crust.

Wild mushroom julienne with chicken turns festive a snack, although on ordinary days this dish will please your household members.

Sometimes forest mushrooms can be replaced with champignons, if not season for picking mushrooms. However, with this replacement, the taste of the snack will turn out other.

Wild mushroom julienne with cream and olives

It’s enough to cook wild mushroom julienne with cream easy. To do this, just follow this recipe.


  • forest mushrooms – 500 g;
  • cream (fatty) – 1.5 tbsp .;
  • butter – 40 g;
  • Bulgarian pepper (red) – 1 pc.;
  • olives – 50 g;
  • cheese – 100 g;
  • flour (premium) – 2 tbsp. l .;
  • dried basil – 1 tsp;
  • salt;
  • ground black pepper – to taste;
  • paprika – 1 tsp.

Fry the cooked boiled mushrooms in oil until crisp, pour cream (0.5 tbsp.) and simmer for 2 minutes.

Add all spices, including salt, chopped olives and bell pepper, stir and simmer another 5 minutes under the lid.

Pour in flour, stir well and simmer over low heat until thickening.

Remove from heat and pour into baking tins.

In each form equally divide the cream that remained, and put in the oven.

Bake for 10 minutes, remove from oven, sprinkle with grated top hard cheese and put in the oven again.

Bake until a golden crust appears on the julienne.

Frozen Forest Mushrooms Julienne with Sour Cream


  • frozen mushrooms – 500 g;
  • onion – 2 pcs.;
  • mayonnaise – 1 tbsp. l .;
  • sour cream – 2 tbsp. l .;
  • hard cheese – 100 g;
  • salt;
  • olive oil – 4 tbsp. l .;
  • ground pepper black.

Defrost the mushrooms, put on a paper towel so that the glass liquid.

Chop the onion and fry in olive oil until tender.

Cut mushrooms, combine with onions and fry for 5 minutes.

Pour sour cream and mayonnaise into the pan to the mushrooms, add salt, pepper, stir and simmer for 10-15 minutes.

Arrange in forms, sprinkle with a layer of cheese and put to bake until golden crust, about 15-20 minutes.

Frozen forest mushroom julienne is no different from cooking options with fresh. It turns out just as tasty and fragrant.

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