White julienne recipes mushrooms

Fragrant porcini mushroom julienne can be festive a meal or a complement to an ordinary family dinner. How make mushroom julienne, you can find out on this page, where a solid selection of culinary recipes like dishes. We hope that this information will make cooking julienne from porcini mushrooms is a simple and ordinary thing even for beginners hostesses. As additional ingredients, you can choose various varieties of soft and hard cheese, herbs, chicken pulp and ground beef, cream, sour cream and various sauces. Exist certain subtleties of product preparation. It’s also important to know how correctly distribute the finished mass in the wells and for how long send them to the oven or slow cooker.

Methods for cooking porcini julienne

Porcini mushroom julienne is perhaps the most common hot snack in our country. Justice for the sake of it is worth noting that julienne in classical cooking is not a dish, but just a way of slicing products in the form of thin straws (like matches). Once the term penetrated the wilds of the Russian Cooking and take root. Nowhere in any country is there such a dish (for name, not in fact). It’s quite natural that the way of it There are many versions of the preparation, and this is the set raises a lot of questions on the topic – but what is all the same right? I repeat, I am deeply convinced that food, in particular its cooking, does not tolerate categorical.

Many people for some reason believe that there is only one and only they know the way to cook soup, porridge, omelet, etc. Therefore, I never use in relation to cooking the term “right dish” – that is, the right julienne, the right Satsivi, etc. First, I note that in addition to mushrooms in julienne “ghee” is also “involved” (vegetable oil or their mix), onions, salt, pepper, bechamel (for bechamel see section “Minced meat for pies”) and often cheese (but in the future I will try you discourage its use).

First of all, you should consider the ratio of proportions mushrooms and onions.

The question of using onions in cooking in general and in hot dishes in particular, truth be told, not idle. The bow is undoubtedly important flavoring and thickening ingredient. However, when it is more than necessary in a dish, it gives excessive sweetness. Therefore, it is important not to overdo it. Optimal mushroom ratio and onions is the following – for 500-600 g of raw mushrooms 100 g onions. Mushrooms are cut into thin slices, and you can along with the leg. Onions – thin half rings. About the heat processing mushrooms and onions in the literature there are disagreements, defined by two different approaches.

The first approach involves starting to fry the mushrooms and a little later add onions to them, then continuing to fry both. When frying, mushrooms lose fluid (juice), it ultimately evaporated, and only after that, mushrooms and onions acquire a certain toasted crust. Thus, the mushrooms lost a lot of juice and their slices became very thin. Then all this is heated in sauce bechamel.

Another way: in very hot oil, quickly fry the mushrooms so that they are caught in a golden crust and not could lose moisture. Fry onions separately, also until golden color. Then the mushrooms and onions are heated in bechamel sauce. In the first case, the mushrooms lose juice, so julienne turns out by volume less, but the flavoring substances of the juice remain and pass into sauce. In the second – mushrooms are tasty in their own right, less volume loss, and the sauce is almost neutral, it only gives juiciness. Now the most time to talk about salt, namely – at what stage does the dish salt? Obviously, in the first case, mushrooms are salted during frying, so way they lose more juice. In the second, it is better to salt the dish in warming up mushrooms and onions in the sauce.

It is also worth noting that, as a liquid medium, act not only bechamel, but also sour cream with flour, greasy 30–35% cream evaporated to a sauce consistency.

Recipe for mushrooms julienne with chicken in a pan

Chicken mushroom julienne recipe implies the presence of cheese, I promised to dissuade you from using it. Let me remind you that in the classics it is customary to put Julienne in bed refractory portioned dishes, sprinkle with grated hard cheese and bake until crusty.

I admit, I do not like this crust – as soon as the baked julienne slightly cooled, the crust becomes impenetrable, and when you try scoop up a little julienne, it clearly hinders our intentions – either not to break it, or all of it (cheese crust) strives to follow the very first spoonful of julienne. All the more difficult in in this form, cook julienne from porcini mushrooms in a pan where cheese barely drowning and not melting.

Nevertheless, the recommendation to bake julienne “under the cheese” roam from book to book, it seems that the authors of these books are not julienne something that was never cooked, and even not at the table will be said, never, give them the god of health, have not eaten! But! In principle, the taste of ordinary hard cheese goes very well with mushrooms. Therefore, we introduce grated cheese in hot bechamel and in this sauce we heat the fried mushrooms and onions. And if we guess after warming the mushrooms and onions in “cheese” sauce, add raw yolk to them and then bake julienne, then the crust will be (due to the yolk), but it will no longer stretch and will never become impenetrable!

See how to cook porcini julienne in recipe with a photo showing how this dish is going, how chopped ingredients.

Dried porcini mushrooms julienne

Composition:

• dried porcini mushrooms – 300 g
• butter – 150 g
• onions – 200 g
• flour – 70 g
• milk
• sour cream – 300 g
• salt
• pepper
• lemon juice
• greens

Rinse the prepared dried mushrooms in running cold water, pour cold milk so that it covers the mushrooms, and put for the night.

Before cooking julienne from dried porcini mushrooms in milk add water, put on fire and cook in the same bowl on low heat until cooked.

Throw it in a colander.

When the mushrooms have cooled, cut them into strips.

Finely chop onion and fry, add a spoon here wheat flour and fry until the flour is browned.

Then dilute with filtered broth, add sour cream, chopped julienne mushrooms, salt, pepper, put the pan in a hot bake and bake.

When serving julienne, sprinkle with lemon juice and sprinkle finely chopped herbs.

Dry Mushroom Julienne Recipe

Ingredients:

• 500 g of dried porcini mushrooms,
• 1 cup sour cream
• 100 g butter
• 2 eggs
• 1 tbsp. flour spoon
• salt to taste

Prescription Julienne from dried porcini mushrooms, mushrooms, chopped and scalded with hot water and vinegar, fry in oil until soft. Also fry flour, add mushrooms, all mix and put in a metal dish (or in a special intended for this mold – cocotte). Beaten eggs and mix salt with sour cream, pour mushrooms and bake in the oven.

Cep mushroom julienne recipe with sour cream

Ingredients for Making White Mushroom Julienne mushrooms – these are the products:

• porcini mushrooms – 200 g
• 2 onions
• butter – 50 g
• sour cream – 200 g.

Boil the mushrooms. According to the recipe for cooking mushrooms julienne finely chopped onion with an onion, lightly fry in cream oil, put in the same mushrooms, salt and continue to fry until readiness. Then put in a cocotte bowl, pour sour cream and stew in the oven.

Oyster mushrooms in pots in the oven

Rinse the prepared dried porcini mushrooms in a running cold water and pour cold milk so that it covers mushrooms, and put overnight. Before cooking white julienne add mushrooms in the oven to milk, put on fire and cook in the same bowl over low heat until cooked. Lean back on colander. When the mushrooms have cooled, cut them into strips. Onion finely chop and fry, add a spoonful of wheat flour here and fry until the flour is browned. Then dilute strained decoction, add sour cream, chopped mushrooms, salt, pepper, put a frying pan in a hot oven and bake. At Serve julienne sprinkle with lemon juice and sprinkle finely chopped greens. We recommend cooking potted mushrooms julienne in pots, which perfectly preserve all the taste of the dish.

Composition:

• dried porcini mushrooms – 100 g
• butter – 50 g
• onions – 60 g
• flour – 25 g
• milk
• sour cream – 100 g
• salt
• pepper
• lemon juice
• greens

Creamy mushroom julienne recipe with cream

Ingredients:

• ceps fresh 100 g,
• onions 2 pcs.
• flour 1 tsp
• butter 2-3 tbsp. spoons
• cream (20% fat) 50 ml
• cheese 50 g
• salt
• ground black pepper – to taste

Mushrooms finely chop. Prescription Julienne from porcini mushrooms finely chop the onion with cream. Mix onion and mushrooms, pepper, salt and fry, previously melting in a pan butter. At the very end of the frying, add a teaspoon flour. Put prepared mushrooms into portioned juliennas and pour cream. Grate the cheese on a coarse grater and spread it over crooks on top of mushrooms with cream. Heat the oven to about 150 degrees and bake julienne until golden brown. Julien is served hot.

The recipe for making dried porcini mushrooms and chicken julienne in slow cooker

Before you make julienne from porcini mushrooms, you need carefully consider the composition of the dish and collect everything. what needed for julienne from dried porcini mushrooms and chicken, so this following products:

• 500 g chicken
• 500 g porcini mushrooms
• 1 onion
• 100 g 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

Boil the chicken in salted water until tender (about 30–40 minutes), cool and cut into small pieces. Mushrooms rinse, peel, cut into thin slices. In a multicooker bowl melt the butter, put the mushrooms. Cook white julienne mushrooms in a slow cooker in the “Baking” mode for 30 minutes. Fry closed lid, stirring occasionally.

Prescription Julienne from porcini mushrooms in a slow cooker cut into thin half rings, add to the mushrooms, fry for 10 minutes, salt and pepper.

For sour cream sauce, fry the flour in butter for 2-3 minutes, constantly stirring.

Add sour cream and mix thoroughly so that there are no lumps. Once the sour cream has thickened, pour in some hot water (sauce should remind consistency of liquid sour cream), bring to boiling. Lubricate the cocotte with vegetable oil, put on the bottom chicken meat, then fried mushrooms with onions. Pour sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in the slow cooker and cook in the “Baking” mode for 30 minutes. By after cooking open the lid of the multicooker and give julienne cool slightly so that the sauce and melted cheese have time slightly to grasp.

See how to cook porcini mushrooms julienne on video showing different recipes.