How to cook chanterelle mushroom julienne

The delicate and pleasant taste of chanterelles is not to be confused with others. types of mushrooms. Just add cheese and sour cream to the mushrooms – get a great chanterelle julienne.

The main ingredient of julienne is sour cream or cheese sauce. In addition, you can supplement the chanterelle julienne with any meat components – chicken, ham, seafood and fish.

I must say that for the dish you can take both fresh and frozen chanterelles.

A simple recipe for chanterelle julienne

We want to offer a simple recipe for chanterelle julienne, the preparation of which will take quite a bit of time.

  • chanterelle mushrooms – 500 g;
  • onion – 3 heads;
  • flour – 1.5 tbsp. l .;
  • cream (sour cream) – 5 tbsp. l .;
  • Russian cheese – 200 g;
  • olive oil – 3 tbsp. l .;
  • ground black pepper – 0.5 tsp;
  • salt to taste.

Finely chop the onion into cubes and fry until soft.

Chanterelles cut into noodles, add to the onion and fry on medium fire for 10-15 minutes.

Pour cream into the mushroom mixture, mix and simmer for 3-5 minutes.

Pour flour in portions into a frying pan to cream and carefully to interfere.

Salt the mixture, sprinkle with pepper, mix and simmer for 2 minutes.

Put the julienne in the molds, sprinkle the top with grated cheese.

Preheat the oven to 180 ° C, put the forms in it and bake for about 10 minutes.

Nutritious mushrooms of chanterelles and julienne will turn out very delicious and will delight your family.

Recipe for Cooking Chicken and Chanterelle Julienne

Today, almost every housewife uses a recipe for julienne with chicken and chanterelles to surprise your near and dear ones. Although this dish is quite easy to prepare, according to satiety and there is no equal to nutrition.

  • chanterelles – 400 g;
  • chicken meat (breast or fillet) – 400 g;
  • sour cream and cream – 150 g each;
  • onions – 2 pcs.;
  • cheese (Dutch or Russian) – 200 g;
  • flour – 2 tbsp. l .;
  • Provencal herbs – 0.5 tsp;
  • garlic cloves – 2 pcs.;
  • paprika and black pepper – 1/3 tsp each;
  • olive oil;
  • salt;
  • parsley and dill.

Raw chicken cut into thin strips, put on pan with olive oil and fry 15 min.

Chop onions, add to meat and fry for another 7 minutes.

Chanterelles cut into noodles, add to the meat, mix well and fry for 10 minutes

Separately mix the cream, sour cream, flour and beat with a whisk.

Add salt, paprika, black pepper, Provence herbs to the sauce, finely chopped garlic cloves and also beat a little.

Combine with chanterelles, meat and simmer over low heat for 15 minutes, all stirring time.

Pour julienne into molds, sprinkle cheese on top and put in the oven.

At a temperature of 180-190 ° C, bake for 7-10 minutes.

When serving, sprinkle each portion of julienne with chopped greens.

You can cook julienne from chanterelles and chicken in 45 minutes. Your guests will appreciate its taste.

Chanterelle julienne with Adyghe cheese and chicken liver

Chanterelle julienne with Adyghe cheese, which has quite interesting and strict taste, prepared for gourmets. This simple cheese is hard to replace, but if not, use regular cottage cheese or feta cheese.

  • mushrooms – 500 g;
  • Adyghe cheese – 200 g;
  • chicken liver – 200 g;
  • cream (fatty) – 300 g;
  • flour – 2 tbsp. l .;
  • onion – 2 heads;
  • salt to taste;
  • vegetable oil – 4 tbsp. l .;
  • ground lemon pepper;
  • green onions – a bunch;
  • parsley greens.

Soak the liver in water for 2 hours, and then boil in salted water. 30 minutes. Allow to drain, cool and cut into thin strips.

Chop the onion and fry in oil until soft.

Chop the chanterelles, pour into the onion, add the liver and on average fry for 15 minutes.

Combine in a separate bowl the cream, flour and well stir.

Pour lemon pepper, salt, a little chopped green onion, ½ Adyghe cheese and mix.

Combine the sauce with chanterelles and liver, simmer for 3-5 minutes.

Pour into molds and grate with cheese on top.

Put in the oven and bake for 7-10 minutes at 190 ° C, when serving sprinkle with the remaining herbs.

This recipe for julienne with chanterelle mushrooms will turn out sophisticated and refined to taste.

Cooking julienne from chanterelles in a pan

Below is a recipe with a photo of a step-by-step description of julienne from chanterelles without cocottes. This dish also cooks easily and doesn’t will require a lot of your time. If you want to please big family a delicious dinner, cook the chanterelle julienne on in the pan. This option is designed if there are no cocotteers with your hand, or they are not enough for large company.

  • boiled chicken fillet – 300 g;
  • chanterelles – 400 g;
  • cream – 400 g;
  • onion – 2 heads;
  • flour – 3 tbsp. l .;
  • refined oil – 4 tbsp. l .;
  • mozzarella cheese – 150 g;
  • paprika – 1 tsp;
  • ground red pepper – a pinch;
  • salt;
  • dried marjoram – 1 pinch;
  • rosemary – 1 pinch.

Sliced ​​thin noodle fillet with chopped onion, fry in a pan for 15 minutes.

Chanterelles cut into strips and fry in another pan 15 min

Combine meat and mushrooms, add all the spices and mix. Stew over low heat for 10 minutes, constantly stir.

Mix grated cheese, cream and flour, stir well and send to the mushrooms.

First simmer for 10 minutes, then cover the pan with a tight lid and 5 to 5 minutes

Chanterelle and chicken julienne with sour cream

Another recipe – chanterelle julienne with sour cream, will be for you a kind of “magic wand” if you suddenly rushed guests.

  • cooked chanterelles – 500 g;
  • chicken fillet – 200 g;
  • hard cheese – 300 g;
  • sour cream – 400 g;
  • onion – 1 head;
  • cloves of garlic – 2 pcs.;
  • red bell pepper – 1 pc.;
  • olive oil;
  • salt;
  • flour – 2 tbsp. l .;

Dice the onion, garlic into thin slices, put on pan and fry 5 min.

Chicken fillet cut into small pieces, combine with onion and garlic, fry for 10 minutes.

Straw chanterelles add to meat and fry 5 more min

Peppers, peppers, chop small pieces and add to the mixture, simmer for 10 minutes.

Combine sour cream with flour, salt and ½ part of cheese, well stir.

Fill the molds with julienne by ½, pour one part on top sauce and put in the oven to bake for 5 minutes.

Pull out the forms, fill with julienne and pour the second part of the sauce, grate cheese on top.

Put to bake for another 10 minutes, until the top is browned.

This version of julienne with chanterelles and chicken, with the addition of a large amount of sour cream, will become a highlight for your guests festive table.

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