Hearty julienne recipes with potatoes and mushrooms

Julienne with potatoes and mushrooms is much more satisfying than A classic version of this dish where potatoes are not used. Such a dish can be easily retrained from appetizer to category full dishes, since having tasted it, hardly anyone will ask hot. Well, if the composition of julienne with cards fell and mushrooms chicken included, then such a culinary masterpiece can easily be served on the holiday table.

How to cook mushroom julienne with potatoes in the oven

Julienne with potatoes and mushrooms

  • Champignons – 500 g
  • potatoes – 300 g
  • 1 onion,
  • sour cream – 400 g,
  • 2 tbsp. tablespoons of flour
  • cheese – 100 g
  • salt, pepper – to taste.

Cut whole potatoes into cubes and put in a skillet with a small amount of vegetable oil. Fry potatoes on medium heat for 5 minutes, then add finely chopped onions and continue to fry for another 10 minutes.

After that add chopped mushrooms to vegetables, mix everything, salt, cover and simmer another 10 minutes.

Put sour cream and flour in a bowl, stir well, little by little adding warm water (about 1 cup). Then lay out the contents of the pan and, gently stirring, fill cocotte makers.

Sprinkle coconuts on top with grated cheese and put in preheated the oven. As soon as the cheese is lightly browned, the julienne with mushrooms and cooked in the oven, ready.

The best recipe for julienne with mushrooms and potatoes


  • a kilogram of mushrooms
  • a pound of potatoes
  • half a glass of sour cream,
  • a glass of milk,
  • 250-300 gr. onions
  • cheese 50 gr.,
  • drain. oil 2 tbsp. l.,
  • as much flour
  • pepper and salt.

Cooking method:

  1. Rinse mushrooms, chop into strips and boil until half-preparedness. Next, throw them in a colander, let them dry slightly. Then overcook with chopped onions. Peel the potato, chop into small squares.
  2. Cook the sour cream sauce: melt the butter and gradually mix flour into it until a homogeneous consistency, after of this, stirring constantly, pour in the milk and sour cream slowly. Heat the sauce a little, do not bring to a boil.
  3. Pour the mushrooms with the resulting sauce and warm the dish with a weak boil for about five minutes.
  4. Portion molds (cocotte) generously grease with oil (you can creamy). Put the potatoes, then pour the cooked mass. Sprinkle with grated hard cheese, pour over butter and bake in the oven until the cheese is melted. Cooked by ready for this recipe julienne with mushrooms and potatoes. Have a nice appetite!

Oven with mushrooms and potato julienne


  • Potato – 10 pcs.
  • Mushrooms – 500 g
  • Hard cheese – 200 g
  • Cream cheese – 1 pack
  • Onion – 3 heads
  • Garlic – 3 cloves
  • Eggs – 2 pcs.
  • Flour, salt, spices, butter and vegetable.

Step by step cooking:

  1. Saute the mushrooms. Boil potatoes, peel and chop cubes.
  2. To cook julienne with potatoes and mushrooms, peeled and fry chopped onion in oil until it becomes transparent. Then combine with the fungi.
  3. put a second frying pan on the stove and, without adding oil, to fry flour for several minutes. The main thing is that the flour becomes golden.
  4. Then add a spoonful of butter to the flour and, quickly stirring, fry until oil is absorbed. Continuing mix, pour a little boiling water into the pan and bring the contents pans to a boil. The result is a thick weight.
  5. After boiling the sauce, add the cream cheese and all mix. It remains to add salt along with spices. After turn off the boiling fire. After the sauce has cooled, add eggs and mix everything.
  6. Put potatoes on the bottom of the baking dish. Top layer of fried mushrooms and minced garlic, and after that the contents Pour the forms with sauce. Sprinkle the dish with grated cheese, send the form to the oven.
  7. At a temperature of 180 degrees, bake the dish for half an hour. After julienne with mushrooms and potatoes remove from the oven, put on a dish and serve.

Julienne with mushrooms and potatoes


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

Cooking method:

  1. To start the onion mode in small pieces and put it on a frying pan with oil. Onions should be fried before golden color.
  2. Mushrooms must be washed and cut into 4 parts – them and should be put on the pan to the onion.
  3. To already fried mushrooms, add cubes of potatoes, sour cream. If a lot of juice is formed, then you should add a pinch flour, and then put it all out. Pepper and salt add by to taste.
  4. Stew the julienne for about 5 minutes, after which the dish should be sprinkled grated cheese. Wait until it melts, and you can spread julienne in tartlets. Another option: before adding cheese, you can put the julienne in the cocotte, and then sprinkle with cheese and minutes on 5 put in the oven.

Julienne recipes with chicken, potatoes and mushrooms

Julienne with potatoes, chicken and mushrooms

Cooking julienne with potatoes and mushrooms is easy. For we need this:

  • Chicken (boiled meat) – 300 g,
  • oyster mushroom (fried) – 200 g,
  • potatoes – 500 g
  • mushroom broth or milk – 200 ml,
  • 2 tbsp. tablespoons of butter
  • 1 tbsp. a spoon of flour
  • sour cream – 200 g,
  • 1 tbsp. a spoon of cheese (grated),
  • salt to taste.

Cooking the sauce. Fry flour, add butter, pour in broth or milk, bring to a boil, mix with sour cream.

Cut meat into strips, mix with mushrooms, cut potatoes julienne, pour sauce, put in a sudok, sprinkle with grated cheese. In the oven bake julienne with potatoes, chicken and mushrooms 10-15 minutes.

A simple recipe for julienne with potatoes, chicken and mushrooms


  • 6 pcs potatoes
  • 500 g chicken
  • 1 medium onion
  • 200 g porcini mushrooms
  • 1 tbsp. l flour
  • 100 ml cream
  • 50 g hard cheese
  • nutmeg
  • herbs (greens) to taste
  • salt pepper
  • vegetable oil (olive)


  1. Cut the potatoes along, remove the middle.
  2. Cut chicken fillet, mushrooms and onions into very small cubes, fry in vegetable oil, over high heat for 7 minutes.
  3. Add flour to chicken, lightly fry, and then pour cream, add salt, pepper and nutmeg. Warm up well but do not bring to a boil.
  4. Spread the resulting mass in the middle of the potato, sprinkle grated cheese and favorite herbs on top.
  5. Bake in the oven at 200 ° C for 15 minutes. You can bake julienne with mushrooms, chicken and potatoes in microwave until tender.

How else to cook julienne with chicken, mushrooms and potatoes


  • 500 grams of chicken,
  • 300 grams of potato
  • 500 grams of mushrooms,
  • 200 grams of hard cheese
  • 200 grams of onion,
  • 300 grams of sour cream,
  • butter, salt, pepper.

Cooking method:

  1. Onion must be cut into small pieces and fry on pan until transparent. Keeping it on the gas for too long doesn’t worth it, because the onion should only set off the aroma and taste of the dish.
  2. Chicken meat and mushrooms should be placed in the pan to the onion. Lightly salt and pepper. And all together it is necessary to fry until readiness. After waiting for the evaporation of moisture, it is worth turning off the fire.
  3. Forms for julienne need to be greased with butter. Then put chopped potatoes in them, then fried products, after pouring with pre-prepared sauce or sour cream, finally sprinkle with grated cheese. Then put a quarter of an hour molds in a heated oven.
  4. Determine the readiness of julienne with potatoes, chicken and mushrooms, baked according to this recipe, just – crispy golden the crust will indicate that the dish can be taken out.

Slow cooked julienne recipe with potatoes and mushrooms

What is needed:

  • 400 g of potatoes
  • 500 g chicken
  • 500 g of mushrooms
  • 1 onion,
  • 100 g of grated cheese
  • 1 cup sour cream or cream
  • 1 tbsp. l flour
  • 1 tbsp. l breadcrumbs
  • 50 g butter,
  • vegetable oil,
  • ground black pepper, salt

How to cook:

Boil the chicken in salted water until tender (about 30–40 minutes), cool and cut into small pieces. Potatoes cut into medium circles, rinse mushrooms, peel, chop thin slices. Melt the butter in the multicooker bowl, put mushrooms. Cook in the Baking mode for 30 minutes. Fry with closed lid, stirring occasionally. Thin onion in half rings, add to mushrooms, fry for 10 minutes, salt, Spice up. For sour cream sauce, fry the flour in butter 2-3 minutes, constantly stirring. Add sour cream and carefully mix so that there are no lumps. As soon as the sour cream thickens pour a little hot water (the sauce should be reminiscent of consistency liquid sour cream), bring to a boil. Grease the cocotte vegetable butter, put on the bottom potatoes, chicken, then fried mushrooms with onions. Pour with sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in a slow cooker and cook in Baking mode 30 minutes. After cooking, open cover the multicooker and give julienne with potatoes and mushrooms a little allow the sauce and melted cheese to cool slightly to grasp.

How to cook potato julienne with mushrooms and cheese


  • Potato (large) – 5 pcs.
  • Champignons – 400 gr
  • Grated cheese – 200 gr
  • Onion – 1 pc.
  • Butter – 100 gr
  • Flour – 1/2 tbsp
  • Cream – 250 ml
  • Salt, pepper – to taste

The recipe for making julienne in potatoes:

First, thoroughly wash the potatoes, but not yet clean. Cut each potato along in two equal parts. Then gently, with using a dessert spoon, scrape the flesh of a potato. We need a kind of boat of potatoes with a thickness of sides no more than 5-7 mm We put the resulting potato boats in cold water so that the potatoes did not turn black and gave away excess starch.

Let’s take care of the rest of the ingredients. Melt in butter in a frying pan, put our champignons in it. Stew mushrooms on moderate heat for about 5-7 minutes, after which we add to them finely chopped onion. Stew mushrooms with onions for another 5-7 minutes over medium heat, then add flour to the pan. Fast mix to thicken the mass.

Having thoroughly mixed the flour, we introduce cream into the pan or sour cream. Salt, pepper and simmer for another 3-4 minutes until the cream thickens (or sour cream). Remove from heat. Heat resistant and lightly greased. put the dishes with oil on our potato boats, put in each boat a small piece of butter, as well as a little salt and pepper.

We fill the boats with mushroom filling. We put our potato boats in the oven, preheated to 180-200 degrees. Bake julienne in potatoes for 15 minutes, then sprinkle each a boat with grated cheese to form a kind of cheese a hat. Put back into the oven and bake another 15 minutes before readiness. As soon as the potato is covered with a golden crust with all sides – it means the dish is ready. Before serving julienne in potatoes with mushrooms and cheese in each serving can be shed a little melted butter.

Mushrooms and potato julienne recipes in pots

Potato julienne with mushrooms and potatoes


  • 300-400 g chicken fillet,
  • 300 g boiled mushrooms
  • 1 kg. potatoes
  • 1 tbsp. l flour
  • 200 ml of chicken stock or milk,
  • 60 g butter
  • 250 ml sour cream
  • 1 tbsp. l grated cheese, salt.

Cut the meat into strips and fry in butter. Potatoes cut into strips (or cubes). Place in portioned clay potatoes, meat, mushrooms, pour sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

To make julienne sauce with mushrooms and potatoes, cooked in pots, lightly fry the flour in a pan, then add butter and fry continuously while stirring. Pour in hot broth or hot milk and, stirring, bring to boiling. The resulting white sauce mixed with sour cream in the ratio 1: 1 and bring to a boil.

Julienne chicken, mushrooms, potatoes

Description: greens can add spicy taste almost any dish. She especially revives julienne, which, thanks to sour cream, is very satisfying.


  • 400 grams of mushrooms,
  • 300 grams of chicken (chicken fillet),
  • 4 pcs potatoes
  • 200 grams of frozen spinach,
  • 300 grams of sour cream,
  • a tablespoon of vegetable oil,
  • clove of garlic
  • 70 grams of cheese,
  • salt, black pepper.

Cooking method:

  1. It is necessary to prepare mushrooms for julienne – it can be champignons, even better if you take porcini mushrooms or chanterelles. Mushrooms should be washed and cut into slices.
  2. Thin the spinach, then pour the liquid and chop greens. Peel potatoes, cut into small cubes. Boil the chicken fillet and cut into pieces.
  3. In a frying pan, it is necessary to heat the oil with chopped garlic clove and fry the mushrooms. Then there add, fillet, sour cream and spinach, season with pepper, salt, and extinguish after 5-7 minutes.
  4. Put the potatoes in small pots, on top of the mushroom mixture and sprinkle with grated cheese.
  5. In a preheated oven to 200 degrees, you need to put pots with julienne and bake the dish for about 10 minutes. Serve hot on the table.

Nature lover
Rate author
Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
Add a comment