Fresh, dried and frozen white julienne mushrooms

Porcini mushroom julienne is considered one of the most exquisite dishes. Better than these fruiting bodies for making hot snacks not to be found. Having tasted such dishes, you will remember them for a long time. sophisticated taste and aroma.

Classic julienne recipe with fresh porcini mushrooms

We suggest first to get acquainted with the classic julienne recipe with porcini mushrooms, which is very suitable for any the holidays.

  • porcini mushrooms – 1 kg;
  • onion – 5 pcs.;
  • cream – 250 g;
  • butter – 4 tbsp. l .;
  • processed cheese – 150 g;
  • hard cheese – 300 g;
  • sugar – 1 tbsp. l .;
  • salt;
  • ground black pepper.

Cut fresh mushrooms into strips, fry in oil until evaporated water, approximately 25 min. Pour some salt and ground pepper, mix.

Cut the onion into rings, fry separately in oil. Add sugar, which will caramelize onions and add spicy taste.

Boil the cream for 2 minutes, add grated cream cheese and mix well until melted.

In forms put 3 tbsp. l mushroom mixture, the second layer of 2 tbsp. l Luke.

Pour 2 tbsp. l cream cheese sauce and sprinkle with cheese on top, grated on a coarse grater.

Make one more layer: boletus, onion, sauce and hard cheese.

Bake in the oven for about 15 minutes at 190 ° C.

Classic julienne is cooked with flour, but many do not like it flour sauce. Therefore, a variant of julienne with cream cheese in combination mushrooms and cream – a good solution. Classic julienne with white mushrooms will turn out tender and fragrant.

Julienne with chicken, porcini mushrooms and cheese

Hot julienne with chicken and porcini mushrooms will come in handy in cold season when the family is waiting for dinner something especially yummy.

  • chicken meat – 600 g;
  • porcini mushrooms – 600 g;
  • hard cheese – 300 g;
  • onion – 3 pcs.;
  • sour cream – 300 g;
  • flour – 3 tbsp. l .;
  • olive oil;
  • salt;
  • ground white pepper;
  • paprika.

We suggest using a step-by-step recipe for chicken julienne and porcini mushrooms.

Cook meat, cool and cut into thin strips.

Mushrooms and onions cut into cubes, put in a hot pan with olive oil and fry until tender.

In a separate pan, fry the flour to beige color, add sour cream, salt, add pepper and paprika, and bring to boiling.

Combine meat and mushrooms, pour sour cream sauce and mix.

Distribute the finished filling into molds, pour a layer on top grated cheese and send to the oven.

As soon as the top layer of julienne turns golden brown, take out and serve the dish to the table.

Chicken Frozen Mushrooms Julienne Recipe

White appetizer will be a great snack for a feast frozen mushrooms. They don’t lose their aroma even after defrosting.

  • chicken fillet – 400 g;
  • frozen mushrooms – 400 g;
  • onion – 2 pcs.;
  • cream (15%) – 300 g;
  • ghee – 20 g;
  • cheese – 200 g;
  • flour – 2 tbsp. l .;
  • nutmeg – 0.5 tsp;
  • lean oil;
  • salt;
  • greens (for decoration).

Cut the meat into slices, salt and fry in vegetable oil until goldenness.

Dice the onion and fry in butter until soft condition.

Thawed and squeezed mushrooms, cut into thin noodles and fry over high heat until cooked.

Combine meat, onions and mushrooms, mix well and salt.

Fry flour in a dry pan for 3-5 minutes, add ghee, stir well and pour in the cream.

Break lumps well, add nutmeg and simmer until thickening.

Pour the sauce into the mushroom filling, mix and arrange on Kokotnitsam.

Bake in the oven for 15 minutes at a temperature of 180-190 ° C.

Serving the dish to the table, garnish with parsley sprigs. Very well will look with julienne fried toasts with garlic sauce.

The recipe for Julienne from frozen porcini mushrooms will be indispensable a dish for those who do not have enough time for long culinary procedures, because the mushrooms are frozen already boiled.

Dry mushroom julienne with chicken

You can also cook julienne from dried porcini mushrooms. However before this they need to fill with cold water for 24 hours.

  • mushrooms (dried) – 100 g;
  • onion – 3 pcs.;
  • sour cream – 100 g;
  • chicken meat – 300 g;
  • cream (fatty) – 250 g;
  • cheese – 200 g;
  • flour – 2 tbsp. l .;
  • vegetable oil;
  • ground pepper (black) – 1/3 tsp;
  • salt;
  • green onions – 1 bunch;
  • walnuts – 0.5 tbsp.

This dried mushroom julienne does not taste good give way to other options. The tenderness and aroma of this dish is pleasant will surprise everyone who tries it.

Squeeze out the soaked mushrooms, cut into small slices.

Chop the onions, fry in a saucepan until soft consistency.

Put mushrooms in the onion and fry until the mushroom evaporates liquids.

Boil chicken meat, allow to cool, cut into strips and combine with mushrooms.

Sprinkle the mixture with flour, mix well, pour sour cream and cream.

Simmer over low heat until thickened.

Season with salt, pepper, crushed walnut kernels, chopped green onions and stir.

Divide the filling into forms, grate the cheese, sprinkle top and put to bake until golden brown.

Recipe for Julienne with porcini mushrooms and cheese in the oven

The following is a julienne recipe with porcini mushrooms and cheese. Here, cheese will bring to the dish its exquisite taste and unique fragrant shade.

  • mushrooms – 700 g;
  • onion – 4 pcs.;
  • hard cheese – 300 g;
  • flour – 3 tbsp. l .;
  • milk – 200 g;
  • olive oil;
  • butter – 70 g;
  • salt;
  • ground black pepper – a pinch;
  • ground nutmeg – 1/3 tsp.

Grind the mushrooms in strips and fry in olive oil until all liquid will evaporate.

Add chopped onion to the mushrooms and fry until softness.

Melt butter, add flour and mix thoroughly. Pour in milk in portions and mix well.

Bring to a boil, remove from heat, add nutmeg, salt and pepper.

Kokotnitsy half fill stuffed with mushrooms and onions. Sprinkle with grated cheese and put the filling again.

Spread the remaining grated cheese evenly over the top layer.

Boil porcini mushrooms in the oven until cheese cream tops.

Porcini mushrooms julienne with sour cream: recipe with photo

Another simple and straightforward recipe for white julienne mushrooms with sour cream, you can please your family any day. By more, this option of hot snacks is prepared in just 30 minutes.

  • porcini mushrooms – 800 g;
  • onion – 3 onions;
  • sour cream – 200 g;
  • cottage cheese (not sour) – 100 g;
  • cheese – 300 g;
  • paprika;
  • vegetable oil;
  • seasoning for mushrooms – 1 tsp;
  • a bunch of parsley.

Cut mushrooms into small pieces, chop onion, that’s it Combine and fry for 20 minutes over medium heat.

Mix sour cream and cottage cheese until smooth, simmer for 3 minutes.

Combine sour cream sauce with mushrooms and onions, add seasoning, paprika and stir.

Put the mass in molds, sprinkle with grated cheese on top.

Put mushroom julienne with sour cream in the oven and bake for 5-7 minutes at 200 ° C.

When serving, garnish with chopped parsley.

How to cook porcini julienne in a pan?

Often young housewives ask a question: how to cook julienne from porcini mushrooms, if there are no coconuts and baking dishes? In this case Use an ordinary deep frying pan. If the family has several adults, then the mushroom julienne in the pan will be able to Serve as a lunch snack or light dinner.

  • chicken ham – 2 pcs.;
  • mushrooms (white) – 600 g;
  • Dutch or Russian cheese – 300 g;
  • onion – 4 heads;
  • sour cream – 400 g;
  • flour – 3 tbsp. l .;
  • salt;
  • garlic cloves – 3 pcs.;
  • ground pepper mixture;
  • butter;
  • basil leaves.

Cut onion heads into rings, fry in oil until soft consistency.

Boil the meat, remove the bones, peel and cut slices.

Combine meat, onions, diced mushrooms and simmer 20 min

Add all seasoning and minced garlic, mix and pour flour into the mixture.

Pour sour cream in portions, stir well and simmer on medium heat 5 min.

On top, grate cheese in a pan and close the lid. To languish over low heat for 15 minutes, until the grated cheese is melted.

Sprinkle julienne with basil leaves before serving. which will give the dish an original flavor.

A very simple recipe for porcini mushroom julienne with cream. Although it takes a little time to cook it, taste – he has no equal.

  • mushrooms – 1 kg;
  • onion – 4 heads;
  • cream – 400 g;
  • cheese – 300 g;
  • flour – 2 tbsp. l .;
  • salt;
  • refined oil;
  • chili pepper to taste.

Chop onions and mushrooms, salt, add pepper and fry over low heat for 20 minutes.

Pour flour into the mushroom filling, pour in the cream and well mix so that there are no lumps.

Spread the mass on the forms and put the top layer grated cheese.

Bake in the oven for 15 minutes at 180 ° C.

Cep mushroom julienne with ham

I would like to share an excellent recipe for mushroom white julienne mushrooms with the addition of ham. This option will be more to your liking to men.

A detailed description of the recipe with a photo of julienne with porcini mushrooms located below.

  • ham – 400 g;
  • mushrooms – 500 g;
  • onion – 3 heads;
  • sour cream – 300 g;
  • flour – 2 tbsp. l .;
  • garlic cloves – 3 pcs.;
  • ground black pepper;
  • salt;
  • cheese – 300 g;
  • olives – 50 g;
  • vegetable oil.

Chop mushrooms and onions arbitrarily, fry for 20 minutes in oil.

Add salt, pepper, diced garlic cloves and olives, mix.

Make sauce from sour cream and flour: mix the ingredients until homogeneous mass so that there are no lumps left.

Combine the sour cream mixture with mushrooms and onions.

Add sliced ​​ham and stir well.

Kokotnitsy fill with filling and pour grated cheese into each.

Bake in the oven at 180 ° C for 20 minutes.

Recipe for mushrooms julienne with cream and color cabbage

Recipe for porcini mushrooms with cauliflower better for vegetarians.

  • mushrooms – 300 g;
  • onion – 3 pcs.;
  • cauliflower inflorescences – 300 g;
  • hard cheese – 300 g;
  • lean oil;
  • oregano and black pepper – a pinch;
  • Bulgarian red pepper – 2 pcs.;
  • cream – 200 g;
  • salt;
  • flour – 1 tbsp. l .;
  • green basil.

Fry onion, sliced ​​in half rings in oil until soft condition.

Mushrooms, cut into arbitrary pieces, add to the onion and put out 15 minutes

Boil the cabbage inflorescences in salt water for 5-7 minutes and drain water.

Add cabbage to mushrooms, add salt to taste, ground pepper, oregano and stir.

Fry chopped noodles in oil in a separate frying pan in oil bell pepper.

Combine it with cabbage and mushrooms, pour cream and pour flour.

Stir everything carefully so that no lumps from flour and put out 7-10 minutes.

Put the filling in the prepared forms and put in hot oven for 20 minutes.

Remove, pour into each grated cheese and put back bake until golden brown, about 10 minutes.

Serve julienne to guests or their home decorated green basil leaves.

Porcini julienne can be made in advance and put in The fridge is right in the molds And then, before the arrival of the guests quickly bake in the oven. Timely hot appetizer in the cold years they will be very pleased.

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