Mushroom mushroom julienne recipes

Julien is a gourmet appetizer that came to us from France. On the today it is impossible to imagine a single banquet menu without this dish. In addition, housewives increasingly began to cook julienne for family holidays and romantic dinners. Traditionally cooked this appetizer with mushrooms and cheese. So, if we talk about fruit bodies, here many culinary specialists prefer to use forest mushrooms to cook a delicious French appetizer.

Is it possible to cook julienne from fresh mushrooms?

But is it possible to cook julienne from mushrooms? Of course, and I must say that in the list of “candidates” mushrooms go for the role of the main ingredient along with porcini mushrooms and champignons. These fruiting bodies do not only tasty and fragrant, but also healthy. So julienne with he can rightfully take leadership positions in the culinary menu many Russian families.

Often, julienne is made from fresh mushrooms, so you need to pay attention to their cleaning and heat treatment. To begin with to remove with a knife all strong pollution, if any. Then take a deep container, pour water, salt (1.5 tbsp. l salt per 1 l of water) and lay out honey mushrooms. Leave them to soak for about 1 hour. Thanks to the saline solution, the mushrooms are well cleared of the remaining dirt, as well as from worms that just float to the surface. Then honey mushrooms must be put in a colander and rinsed with cool water. The next step in the proper preparation for the future dish there will be a boil. Mushrooms need to be boiled in water for about 15 minutes, and after draining the liquid. Now that the processing rules are met, you can proceed to the recipes of julienne prepared from honey mushrooms.

The classic recipe for mushrooms julienne with cream

More often than not, classic mushroom julienne is cooked with cream or sour cream. However, some housewives replace the last 2 ingredients milk, kefir and even natural yogurt.

• Fresh mushrooms – 300 g;
• Onion – 1 large piece;
• Cream (fatty) – 120 ml;
• Cheese (hard) – 180 g;
• Flour – 2 tsp;
• Butter – 50 g;
• Salt and ground pepper mixture.

It’s not difficult to cook a classic julienne from honey mushrooms – recipe with photo will help you make sure of this.

Fresh mushrooms are processed by the method mentioned above, cut and put in a pan with butter. Salt, pepper to taste and fry for about 5 minutes

Cut the onion into small cubes and send to honey mushrooms to fry.

After 3-5 minutes, add the flour, mix and pour the cream.

Mix again, bring to a boil and turn off the stove.

We distribute the contents of the pan to the coccotters, sprinkle on top grated cheese and sent to the oven, preheated to 180 ° C.

Bake julienne until a characteristic golden crusts.

Recipe for mushrooms julienne with chicken meat

Chicken mushroom julienne recipe also belongs to the category “classic”. However, adding poultry makes the dish more rich and aromatic.

• Boiled honey mushrooms – 500 g;
• Chicken fillet – 350 g;
• Cream or sour cream – 270 g;
• Onion – 2 heads;
• Butter – 60-70 g;
• Flour – 2 tbsp. l .;
• Hard cheese – 200 g;
• Salt, pepper – to taste.

Cut the mushrooms into cubes, and boil the fillet until tender in water, adding bay leaf, salt to taste and black pepper kernels.

Chop the onion and fry it in butter until half-cooked, add mushrooms and continue to fry over medium heat 5-7 minutes

Cut the meat into pieces and send it to the pan for mushrooms, fry until tender.

In cream, dilute flour, salt, pepper to taste and add to the pan. If you take sour cream, then add more several tbsp. l broth in which the chicken was cooked.

Stir everything, bring to a boil and turn off the stove.

Transfer the mass to the cocotte, grate over the cheese and send cook in the oven. Bake julienne until golden brown at a temperature of 170-180 ° C.

Homemade mushroom julienne in a pan

As you can see, the presence of cocotte moths is important for julienne – small portioned pans. However, many housewives learned adapt to the circumstances and cook this dish without use of special devices. The wit of our women – vivid proof of the well-known expression “cunning inventions.” We offer a home-made version of mushrooms cooked on in the pan.

• Boiled honey mushrooms – 400 g;
• Chicken legs – 2 pcs.;
• Onion – 1 large head;
• Sour cream – 270 g;
• Broth – 70-100 ml;
• Butter – 5 tbsp. l .;
• Flour – 2 tbsp. l .;
• Hard cheese – 180 g;
• Spices (to taste) – salt, pepper.

Boil the legs until tender and leave 100 ml of broth.

Separate the meat from the bone and cut into cubes.

Finely chop the onion and honey mushrooms and fry in a pan, adding 2 tbsp. l butter.

Add meat and continue to fry for 5-7 minutes.

During this time, fry the flour in a separate pan until golden shade, and then add the rest of the butter, sour cream and bouillon.

Season with spices, mix and bring to a boil. Overfill the sauce to the bulk, grate with cheese on top, close the lid and simmer on low heat for 10-15 minutes.

Boiled or frozen honey mushrooms in a slow cooker

To make mushrooms julienne, use also a slow cooker in which all the useful and nutritious the properties of the dish.

• Honey mushrooms (boiled or frozen) – 350 g;
• Chicken breast – 400 g;
• Onion – 2 medium heads;
• Hard cheese – 180-200 g;
• Butter – 60 g;
• Cream – 200 ml;
• Flour – 3 tsp. (with a slide);
• Spices – salt, black pepper.

We cut fruit bodies and chicken meat into pieces. I must say that julienne can be made from frozen mushrooms, pickled and even salty. To do this, they must be thawed or soaked in water 1.5 hours if the mushrooms are pickled or salted, and then proceed to the recipe.

Peel the onion and also chop it into small cubes.

Set the “Baking” function on the multicooker, add to the bowl butter and put onion.

Fry it until transparent, add ½ flour and mix.

Send mushrooms into the bowl of the appliance, salt a little and pepper, fry for 15 minutes

Add the meat, close the slow cooker and cook for 20 minutes.

During this time, cream the rest of the flour and ½ cheese, grated.

Open the lid and pour in the sauce, sprinkle with the remaining cheese and close the lid.

We prepare the dish until a light golden crust is obtained.

How to cook mushrooms, chicken and eggs julienne

You can dilute the classic version of mushrooms with chicken chicken other foods that you have in the refrigerator. So, for example, some housewives prefer to combine traditional components with boiled chicken eggs.

• Honey mushrooms (can be frozen) – 400 g;
• Chicken (fillet) – 400 g;
• Broth – 100 ml;
• Boiled eggs – 2 pcs.;
• Mayonnaise – 100 g;
• Garlic – 1 clove;
• Flour – 2 tbsp. l .;
• Butter – 5 tbsp. l .;
• Hard cheese – 150 g;
• Salt pepper.

How to cook julienne from mushrooms, chicken and eggs?

Boil mushrooms in salted water, strain through a colander and to cut in cubes.

Boil the meat, leaving 100 ml of broth, and cut into small pieces.

In a dry frying pan, fry the flour until golden brown, then add butter and cream, stir well. Not bringing up boil, pour the sauce into a separate container.

Put the mushrooms in a pan and fry until the liquid evaporates, add meat, chopped garlic and continue to fry until the last component will not begin to acquire a golden crust.

Salt, pepper, mix and pour the resulting sauce.

Stir and distribute julienne into portioned pans.

Grate a layer of boiled eggs and hard cheese on top.

Put in the oven to bake until golden brown with 180 ° C.

How to make mushroom julienne from honey mushrooms with crab sticks

You can step back from the classic recipe and cook mushroom honey agarics julienne with crab sticks. This will give the dish a special piquancy and delicate aroma.

• Honey mushrooms (pickled) – 250 g;
• Crab sticks – 250 g;
• Butter – 3 tbsp. l .;
• Onion – 1 head;
• Sour cream – 5-7 tbsp. l .;
• Hard cheese – 70 g;
• Fresh greens – optional.
• Salt, favorite spices.

How can I make julienne from mushrooms, based on this product list?

Soak the mushrooms in water and cut into cubes.

Also chop finely crab sticks and onions.

Fry all 3 ingredients in a pan with the addition of 1 tbsp. l butter, salt and season with spices to taste.

Coat the cocotte with the remaining oil and put the fried mixture.

Distribute sour cream on top, sprinkle with grated cheese and send to oven for 10 min, setting the temperature to 190 ° C. Sprinkle on serving finely chopped parsley and dill.