Mushroom julienne recipes in conventional and potato makers

Modern cooking knows many cooking variations. this french dish. Without julienne in cocotte mills (recipes with photos see below) today not a single banquet or feast. If this dish confidently leads in your culinary menu, then We offer to cook it in various ways.

Julienne with chicken and champignons in cocotte

Of course, the most popular is still traditional julienne with chicken and mushrooms in cocotte makers.

  • Chicken breast – 1 pc.;
  • Champignon mushrooms – 500 g;
  • Sour cream 36% fat – 1.5 tbsp. (250 ml);
  • Hard cheese (any grades) – 200 g;
  • Onion – 2 heads;
  • Butter – 4 tbsp. l .;
  • Flour (sifted) – 1-2 tbsp. l .;
  • Salt pepper.

First, separate the breast meat from the bone, rinse in water and boil with a couple of a pinch of salt until tender.

Then chop the meat into strips and lightly brown it on pan with olive oil.

Fry until chopped finely chopped onion and add mushrooms sliced ​​to it.

Fry the mushrooms until half cooked, and then combine with the meat, continuing to keep the pan on fire for a couple more minutes.

Separately, pour the flour into the pan, put on the fire and stir until until she begins to change her color to cream.

We send butter, sour cream and flour to the flour. Salt and pepper the sauce, mix it well again, simmer 5 min

Meanwhile, we distribute the chicken-mushroom mixture over metal kokotnitsam, top with ready-made sour cream sauce.

We heat the oven to 180 ° C and before sending the julienne to it, sprinkle with grated cheese.

Bake mushroom julienne with chicken in cocotte until golden crusts.

Recipe for Julienne with champignonamia in cocotte

The following recipe for julienne with mushrooms in cocotte mills is prepared without chicken meat. It can also be appreciated by those who do not eats meat products.

  • Champignons – 600 g;
  • Sour cream (mayonnaise or cream) – 1.5 tbsp .;
  • Onion – 1 large piece;
  • Flour – 2 tbsp. l .;
  • Vegetable oil – for frying;
  • Salt, pepper – to taste.

Instead of the usual mushrooms we can use any other forest mushrooms, however, they must pass the preliminary heat treatment.

So, chop the mushrooms with straws, cut the onion in half rings.

In oil, fry our slices until the juice, secreted by mushrooms will not start to evaporate.

Continuing to fry the mass, add the sifted flour to the mushrooms, mix well and pour sour cream.

Salt, season with pepper and stir well again.

Put the almost ready-made julienne with mushrooms in the cocotte, sprinkle cheese and send to cook in a preheated (190 ° C) oven on 10-15 minutes

Cocktail Julienne Recipe with Mushrooms and Chicken Liver

Those who like offal can try the recipe. julienne in cocotte with mushrooms and chicken liver.

  • Mushrooms (oyster mushroom, champignons) – 300 g;
  • Chicken liver – 300 g;
  • Sour cream or mayonnaise – 1 tbsp .;
  • Hard or processed cheese – 150 g;
  • Onion – 1 pc.;
  • Olive (vegetable) oil – for frying;
  • Salt pepper;
  • Fresh greens.

We wash the raw chicken liver under the tap and remove all unnecessary streaks.

Pour a little oil into the pan, put on the fire and lay out offal, fry until cooked.

Put the liver on a paper towel to remove excess oil, and then cut into strips and arrange on the cocottes.

Fry mushrooms and thinly chopped onions, sliced ​​into thin slices half-cooked, season with salt and pepper.

On top of the liver, distribute ½ part of sour cream and lay out onion and mushroom mass.

Grease the julienne again with the remaining sour cream, sprinkle with herbs and grated cheese.

Bake in the oven for 15 minutes at a temperature of 170-180 ° C.

How beautifully serve julienne in a cocotte is shown in the photo below. Do not forget to put each bucket on a plate before serving and put a papillot on his pen.

What to cook julienne if there are no cocotte makers: a recipe for pans

But what can cook julienne if there are no cocotte makers? I must say that many experienced housewives with success use ordinary frying pans without handles – the taste of the dish remains so the same piquant and fragrant.

  • Boiled chicken fillet – 2 pcs.;
  • Fresh champignons – 300 g;
  • Red onion – 1 pc.;
  • Hard cheese – 100 g;
  • Sour cream – 1.5 tbsp. (250 ml);
  • Flour – 2 tbsp. l .;
  • Lemon juice – 1 tbsp. l .;
  • Garlic – 1-2 cloves;
  • Mustard – 1 tsp;
  • Salt pepper.

Cut the bird fillet into strips or small cubes.

Fry the onion, chopped in half rings, together with mushrooms, chopped plates.

Sauce: combine sour cream, crushed garlic, mustard, lemon juice, salt and pepper in one bowl and mix well.

Separate the sifted flour in a pan and add to sour cream, stir so that the lumps disappear.

Spread chicken, mushrooms with onions and layers evenly in a pan. sour cream filling.

Sprinkle on top with cheese grated on a coarse grater and send bake for 10-15 minutes at 190 ° C.

Serve to the table, after dividing the dish into portions plates.

What to cook julienne if there are no cocotte makers: a recipe for edible potato makers

What else to cook julienne if there are no ordinary cocotte makers? It turns out that a product that can replace traditional ladles everyone has a home. So, you can cook an unusual julienne in the “cocotte” of potatoes.

  • Large potato – 10 pcs.;
  • Mushrooms – 600 g;
  • Onion – 2 pcs.;
  • Flour – 1 tsp;
  • Sour cream or cream – 1 tbsp .;
  • Cheese – 150-200 g;
  • Salt pepper.

The first step is to thoroughly wash the potatoes in water. Can peel it, or you can leave it as it is.

Cut the tubers in half and remove the core with a spoon, leaving walls and bottom about 7 mm thick.

Lightly fry the onion, cut into half rings, and add to it cubes of mushrooms.

Pour flour to the mass, mix and then send sour cream, salt with pepper.

Stir the resulting mixture again, simmer everything together for 7 minutes until thickening.

Put julienne in potato “cocotte” and put on greased baking sheet.

Bake the molds in the oven for 15 minutes, preheating it up to 200 ° C.

Remove and sprinkle grated cheese on top, and then return to the oven, continuing to bake for about half an hour.

I must say that the julienne in the edible “cocotte” last time is becoming extremely popular. It can be cooked in what anything: in tomatoes, bell peppers, bread rolls, tartlets and others

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