Julienne with mushrooms and potatoes: recipes with a photo

The classic julienne recipe implies only chicken and mushrooms. However, no one forbade experimenting with ingredients. Try using potatoes in a snack and this will give it juiciness.

Julienne recipe with potatoes and canned mushrooms

Julienne with potatoes and mushrooms without meat is perfect for vegetarians.

  • canned champignons – 1 can;
  • onion – 3 pcs.;
  • potatoes – 5 pcs.;
  • cheese – 250 g;
  • sour cream – 200 g;
  • flour – 2 tbsp. l .;
  • butter – 50 g;
  • salt;
  • ground black pepper.

Peel potatoes, grate and grate a little fry in oil, about 15 minutes.

Cut champignons into slices and combine with potatoes.

Cut onions in half rings, fry in butter until rouge and add to the mushrooms.

Stir the sour cream with flour until smooth, salt, add pepper and combine with mushrooms and potatoes.

Allow julienne to stew for 3 minutes, put in pots, up grate cheese and put bake for 15-20 minutes in the oven when temperature 190 ° C.

In the recipe for cooking julienne with mushrooms and potatoes, you can also use fresh forest mushrooms. However then they must go through heat treatment.

Potato julienne with mushrooms

A very creative option would be to cook julienne in potatoes, the recipe and photo of which are presented below. Snack everything will turn out edible, along with the “tins”.

  • large potatoes – 5 pcs.;
  • champignons – 500 g;
  • onion – 4 heads;
  • cheese – 200 g;
  • flour – 2 tbsp. l .;
  • cream – 200 g;
  • butter – 100 g;
  • paprika;
  • salt;
  • garlic – 2 cloves;
  • ground black pepper;
  • dill greens.

Wash the potatoes well with a sponge and cut into two parts. Gently pull out the core with a spoon to make a boat 6-7 mm thick. Put tubers in the water so that the excess comes out starch.

Slice the mushrooms and fry in butter 7-10 min

Add finely chopped onions to them and simmer another 10 minutes.

Pour flour to the mushrooms, stir quickly and pour in the cream.

Stir, add salt, pepper, paprika, crushed garlic and simmer until the mass thickens.

Put a filling in each potato dish and put bake in the oven for 15 minutes.

Remove the julienne from the stove, put the grated cheese on top and again bake for 15 minutes.

Before serving the appetizer, in each “boat” put a small piece of butter and sprinkle with herbs.

Julienne with potatoes and mushrooms in a basket has long been popular due to the simplicity of preparation and richness of taste. Thanks the potato don’t need to separately deal with the main course and side dish – everything is baked together. This appetizer turns out juicy, with a pleasant mushroom aroma.

How to cook potato julienne at home

The recipe for potato julienne is quite simple – it’s quick getting ready. Your household will be delighted with this snacks.

  • mushrooms – 600 g;
  • medium potatoes – 10 pcs.;
  • onion – 4 pcs.;
  • cheese – 300 g;
  • cream – 300 g;
  • flour – 3 tbsp. l .;
  • milk – 100 ml;
  • seasoning for mushrooms;
  • butter – 30 g;
  • salt;
  • ground white pepper.

Cut onions and mushrooms into slices and fry until half cooked on slow fire.

Salt, add pepper and mushroom seasoning (to taste), pour flour and mix well.

Immediately pour milk and cream, bring to a boil.

Grate peeled potatoes on a coarse grater and fry 10 min

Lubricate the pots with oil, apply the bottom layer potatoes.

On it a layer of mushrooms and onions, pour the last layer of grated hard cheese and put in the oven.

Bake at 190 ° C for 20 minutes.

Cooking julienne with potatoes at home is easier simple, but the taste is amazing.

Oven julienne with meat, mushrooms and potatoes

For lovers of meat hot snacks, we offer julienne with meat, mushrooms and potatoes. His satiety will increase thanks to the presence meat, so you should forget about calories. However you will not regret having tried this julienne.

  • pork meat – 400 g;
  • champignons – 600 g;
  • potatoes – 8 pcs.;
  • onion – 3 heads;
  • cheese – 200 g;
  • sour cream – 250 g;
  • olive oil – 5 tbsp. l .;
  • flour – 2 tbsp. l .;
  • salt and pepper (to taste).

Rinse the meat well, cut into small cubes 1×1 cm and immediately put on the bottom of the pots.

Grate the potatoes on a coarse grater and put a second layer on meat.

Cut the onion in half rings, fry in oil until soft and add sliced ​​mushrooms.

Fry for 5 minutes, salt and add pepper to taste, mix and put in a third layer in pots.

In a dry frying pan, fry the flour until creamy, pour sour cream and mix well. Simmer about 10 min

Pour sour cream sauce into pots and grate on top cheese.

Cook julienne with meat, mushrooms and potatoes in the oven on for 1 h 10 min at 190 ° C.

Note that it’s still better to cook julienne with potatoes and mushrooms with chicken. It is more tender and less high-calorie, besides cooks in 20 minutes

Potato julienne in the oven with potatoes will become a good alternative to julienne in cocotte makers, and the taste of it completely unchanged.

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