14.12.2017, 19:09

Recipe for julienne with mushrooms and chicken in the oven. 7 recipes to cook at home

Published on December 14, 2017

In order to prepare a delicious julienne, just cut the food correctly, pour it with the right sauce and bake it in the oven.

Julienne is truly a very tasty dish; it is not difficult to prepare; it is important to combine the ingredients correctly when preparing the sauce.

According to the classics, it is prepared from chicken meat. It doesn't have to be breast. You can use any part of the chicken, be it legs, wings, or loin. It is important that it is seedless.

Ingredients.

1 chicken breast.

250-300 mushrooms.
1 onion.
350 cream.
200 cheese.
2 tablespoons white flour.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Cook the chicken, cool, cut into strips.

Fry onions and sliced mushrooms in a frying pan.

Fry the mushrooms and onions until the moisture evaporates. As soon as this happens, lay out the chicken and fry the meat and mushrooms for 5-7 minutes.

Pour flour into a dry frying pan, brown, pour in cream. Under the frying pan, reduce the heat and stir until it boils. Don't forget to add a little salt.

Pour the resulting sauce into the frying pan with the mushrooms and mix well.

I put the whole mass into pots and sprinkle generously with grated cheese.

Place in a hot oven for 30 minutes. Do not cover the pot with a lid. Since it is important that the cheese turns out to be an appetizing crust.

After 30 minutes, take out the julienne pots and serve. Bon appetit.

Recipe for julienne in tartlets

This option for preparing julienne is very suitable for a festive feast or a small buffet. It’s also very suitable for those who don’t really like washing dishes, since there are no dirty dishes left behind.

Ingredients.

300 grams chicken meat.
300 grams of mushrooms.
200 gr. Cheese.
Approximately 20 tartlets.
1 glass of sour cream.
1 glass of milk.
2 tablespoons flour.
50-60 butter.
Vegetable oil.
Pepper and salt to taste.

Cooking process.

Boil chicken meat, cool. For this version of cooking julienne, it is better to tear the meat with your hands and make the pieces as small as possible. Why with your hands? It's just easier to separate the meat into fibers. And this way the meat will become much more tender than if you cut it with a knife.

Fry the mushrooms with onions in vegetable oil, then add the meat and fry everything together for 5-7 minutes.

All that remains is to prepare the sauce. It is better and easier to prepare the sauce in a bowl with a thick bottom. Since the heat is distributed evenly. And so, add flour to the melted butter and stir until it comes to a boil. Then pour in the cooled milk. As soon as the mixture begins to boil, remove from heat and let it cool while stirring. Pour sour cream into the warm mixture and mix well until smooth. The sauce is ready.

Divide the meat and mushrooms into tartlets. Pour a little sauce into each serving. The sauce is thick, so you need to pour it in several stages so that it fills all the voids well.

All that remains is to sprinkle with grated cheese and bake in the oven until a cheese crust appears. Bon appetit.

How to cook julienne with mushrooms in buns

If you want to surprise your guest not only with a new dish, but also with an original presentation, try making julienne and serving it in a fragrant bun. I think that your guests will appreciate your efforts.

Ingredients.

5-6 fresh buns.
300 gr. Turkey or chicken fillet.
350 gr. Fresh mushrooms.
1-2 cloves of garlic.
1 onion.
A glass of milk.
2-3 spoons of flour.
Grated nutmeg.
Olive oil.
Butter 50 gr.
Salt and pepper to taste.

Cooking process.

Cut off the tops of the buns and use a tablespoon to scoop out the soft center. Then put the buns in the oven for 15 minutes at 200.

Cut the onion and meat into small pieces, fry in a frying pan with vegetable oil for 10-15 minutes.

I cut the mushrooms into cubes and place them in a frying pan with the meat. Fry until all the moisture has evaporated from the mushrooms.

I simmer for about 2-3 minutes. The filling is ready, you can distribute it among the buns. Sprinkle each filled bun with a small layer of grated cheese. Place the dish in the oven and bake until you have a fragrant cheese crust and enjoy your meal.

Recipe for making julienne in a baking sheet

If you want to cook julienne, have special pots on hand. There is a way out: you can cook it in a baking pan or in a baking dish.

Ingredients.

1 kg. chicken fillet.
Champignons 500 grams.
2 onions.
300 milk.
Flour 4 tablespoons.
50 butter.
200 hard cheese.
Vegetable oil
Salt and pepper to taste.

Cooking process.

Fry the meat with onions in vegetable oil until cooked.

Cut the mushrooms into small pieces and fry with onions. When the meat and mushrooms are ready, combine them together and simmer for about 10 minutes.

Pour the flour into a cast iron frying pan and fry until slightly grayish in color. Add 500 sour cream and mix until smooth. If the mixture turns out too thick, you can add a little milk.

Transfer the dressing to the meat and mushrooms, mix, cover with a lid and simmer for about 10 minutes.

Transfer the finished filling to a deep baking sheet and sprinkle generously with grated cheese.

Place the baking sheet in the oven for 30 minutes. The oven temperature is no more than 200 degrees.

Julienne with chicken, mushrooms and potatoes in pots

Julienne with potatoes began to be prepared in the modern world to give the dish more calories. But with the addition of potatoes, the dish did not lose much. And many tried it for the first time with potatoes, so for some this option will be a classic recipe. I used to have a recipe for a dish that was just super, be sure to check out the recipe.

Ingredients.

400 grams of chicken meat.
300 grams mushrooms.
3-5 potatoes.
150 hard cheese.
2-3 tablespoons of flour.
250 grams of milk.
30 grams of butter.
Vegetable oil.
Salt and pepper to taste.

Cooking process.

Potatoes are cut into cubes and fried in vegetable oil until half cooked.

At the same time, fry the finely chopped meat and onions in a nearby frying pan. Fry the meat with onions for literally 3-5 minutes and add finely chopped mushrooms to it.

Fry the mushrooms until all the liquid has evaporated. As soon as all the liquid has evaporated from the mushrooms, add flour, butter and milk to the frying pan. Stir and simmer until the mixture thickens.

Now you can distribute the filling into the pots. Place the potatoes in the first layer, then the mushroom mixture and sprinkle generously with grated cheese.

Place in the oven for 20 minutes. And bake the cheese until a beautiful golden brown crust at a temperature of 190-200 degrees. Julienne with potatoes, meat and mushrooms is ready. Enjoy your meal.

Julienne in a frying pan

You can also cook julienne directly in the pan. And serve it on the festive table. This cooking option is also very simple and neat.

Ingredients.

1 chicken thigh.
250-300 grams of mushrooms.
1 onion.
70 grams of cheese.
50 grams of cream.
1 tablespoon of flour.
30 grams of butter.
1 bunch of dill.

Cooking process.

Boil the chicken thigh, cool and separate the meat from the bones.

Fry mushrooms with onions, add meat.

Throw butter into a frying pan, add flour, pour in cream. Stir and simmer until thickened over low heat.

Add a little finely chopped dill and stir. Sprinkle with grated cheese, place the frying pan in the oven and bake until crusty. Bon appetit.

How to cook julienne in a slow cooker

Bon appetit.

In the French sense, julienne is a way of cutting and preparing dishes from fresh vegetables that ripen in July. Hence the name, which sounds like July in French. The French most often prepared soups and stews this way, but in our country julienne is a hot dish made of mushrooms, chicken, meat, vegetables and other ingredients of your choice baked under a cheese crust and sauce. Julienne is not difficult to prepare; the recipe for its preparation is not a big secret and any cook can handle it. The main thing is to follow a few simple recommendations, as well as use your own imagination. After all, there are so many variations of julienne. Let's find out what kind of julienne can be cooked in the oven, in what ways and with what ingredients.

I fell in love with this dish literally from the first spoon, because it combines all types of products that I love, and even under a golden cheese crust. Many people prepare it for the holidays as a hot appetizer, and some can also please their household for dinner. There is complete freedom here.

Many cafes and restaurants have julienne on the menu, both with the simplest ingredients, such as mushrooms and chicken, and exotic ones with shrimp and vegetables. But the worse the home kitchen, we can also cook julienne with our favorite products and surprise our guests.

Julienne with mushrooms (champignons) - classic recipe with Bechamel sauce

Probably the simplest and most popular julienne with mushrooms is prepared almost everywhere. Thanks to this, almost any adult can say that he once tried this particular julienne. Not surprising considering how popular this dish is.

Mushrooms in classic julienne usually use champignons. These mushrooms are grown under artificial conditions, so both in winter and summer they can be found fresh on the shelves of stores and grocery markets. Of course, champignons are best taken fresh.

I know that some people like to cook julienne with cream or sour cream, but as a starting point, as a classic recipe, I will describe to you the preparation of julienne with mushrooms and béchamel sauce. This sauce from French cuisine is as popular as julienne. They just fit together perfectly. The main thing is to cook them correctly.

If you don’t know how to make Bechamel sauce, then I’ll tell you how to do it right in the recipe. It's not difficult and fast enough.

To prepare a classic julienne with mushrooms you will need:

fresh champignons - 300 grams,
hard cheese - 100 grams,
onion - 1 piece,
salt and pepper to taste.

For the Bechamel sauce:

flour - 50 grams,
butter - 50 grams,
milk - 300 ml,
ground nutmeg - 0.5 teaspoon,
salt to taste.

How to cook classic julienne with mushrooms in cocotte makers in the oven:

1. To prepare julienne, you will need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. Classic julienne with mushrooms is served in these cocotte makers.

First of all, cut the washed champignons into thin slices. Chop the onion very finely and grate the cheese on a coarse grater. Almost any hard type of cheese with a good creamy taste is suitable.

2. Mushrooms need to be lightly fried along with onions until a slight golden brown crust appears. To do this, heat the oil in a frying pan and put the champignons there. In the first minutes, the mushrooms will release juice, which must be evaporated, and after that add the onion and fry everything.

Salt and pepper the mushrooms during cooking. This way they will taste better in julienne.

3. Prepare Bechamel sauce. To do this, you will need to melt a 50 gram piece of butter in a not too hot frying pan until it becomes completely liquid.

4. Now add two tablespoons of flour to the butter without removing it from the stove and immediately begin stirring. Stir with a wooden spatula or spoon (silicone is possible) until all lumps are rubbed out. The fire should not be strong, so that everything slowly melts, mixes, but does not burn.

Stir until you get a homogeneous mass similar to liquid cream.

5. Now start pouring milk into this mixture in a thin stream. At the same time, do not stop stirring the sauce with a spoon. Milk, if poured slowly and carefully, will mix with the sauce mixture. The main thing is to try to avoid lumps.

Continue stirring vigorously until all the milk has been added and the sauce is smooth again. After this, cook it over low heat until it thickens to the desired consistency. I can compare its thickness to condensed milk. The longer you cook, the goose the Bechamel sauce becomes. We need to stop in time. In the process, salt the sauce to taste and add ground nutmeg.

The most difficult thing when you make Bechamel sauce for the first time is to avoid lumps. But if it doesn’t work without them, then don’t despair and don’t throw away the sauce, just put an immersion blender into it and the lumps will be gone.

Do not let the sauce cool completely; as soon as it is ready, continue cooking the julienne.

6. Place fried mushrooms and a little cheese in cocotte makers. Use no more than half of the cheese; we need this part to make the mushroom filling more tasty and cheesy. Stir the champignon pieces and grated cheese into each cocotte bowl.

7. Pour Bechamel sauce over the mushroom and cheese mixture. Sprinkle the remaining grated cheese on top.

8. Place the cocotte maker on a baking sheet in a preheated oven at 180 degrees and bake them for about 15 minutes. Readiness is determined by the golden brown crust of the cheese.

Now the julienne with mushrooms according to the classic recipe is ready and can be served until it has cooled down. They eat it hot, each with their own portion.

It is almost impossible to resist this aromatic dish. Bon appetit!

Chicken and mushroom julienne with cream - a simple and tasty recipe with photos

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or they can be other forest ones, depending on what season it is and whether there are fresh chanterelles or white ones, for example. It will definitely be delicious with these mushrooms. But it’s not mushroom season here, so champignons are our favorite again. The chicken here is in the form of chicken breast, these pieces taste great and will complement the dish great.

There are two options for how to cook chicken: boil it in advance or fry it while cooking the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.

In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce and here I will tell you about something else. Although in the future you can improvise and make different recipes, taking the filling from one and the sauce from another. Believe me, they will fit together.

So, in this recipe we will prepare cream sauce. Who can argue with the fact that cream goes perfectly with both champignons and chicken. I don't dare. It's too delicious to doubt. So get ready and be sure to try both options. With cream it won't be much fattier than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we simply have a ready-made dairy product with a higher fat content. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.

champignon - 400 gr,
chicken breast - 2 pcs,
onions - 1 piece,
cream 20-25% - 150 ml,
cheese - 100 grams,
flour - 1 tablespoon,
salt and pepper to taste.

Preparation:

1. If you prefer boiled chicken in julienne, you will have to do this in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of them, especially in such a delicate dish as julienne with chicken and mushrooms.

Fry the chopped onion in vegetable oil until it becomes transparent.

3. Cut the mushrooms into slices or a little smaller if you like small pieces. But keep in mind that they will shrink greatly when frying.

Add the mushrooms to the frying onions, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle them with flour and stir well. Continue frying with flour. Just a couple of minutes. What is it for? In this case, flour will play the role of a sauce thickener. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the frying pan. It would be good if it was special thick cream for sauces; these are now sold in stores, just read the labels.

Pour in the cream and reduce the heat to low; it should only bubble slightly, otherwise it will curdle and separate into lumps and butter. This cannot be allowed; the sauce should be thick and homogeneous. Simmer the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it by hand or with a fork into thin fibers, it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to fry it, do so in a separate pan while you fry and sauté the mushrooms. To do this, the chicken is cut into small pieces and fried in vegetable oil until cooked. As soon as the chicken meat loses its pink color and turns grey, the chicken is ready. Don't forget to salt it when frying.

7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the pan and stir well. Now you can put the julienne with chicken and mushrooms in cocotte makers to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and browner the cheese crust is, the tastier the julienne will be. Now you can put it in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in your oven, you can use that too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden brown. A grill will be enough for this.

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. Once browned, you can remove it from the oven and serve almost immediately. You know that hot, freshly prepared julienne is the most delicious!

By the way, according to this recipe, you can prepare julienne with mushrooms and without chicken, or you can replace the chicken, for example, with ham. It turns out to be an incredible meal. Once, as an experiment, I replaced the chicken with lightly fried bacon - it turned out simply amazing!

Experiment with fillings and don't be afraid. Enjoy your holidays and meals with your family!

Mushroom julienne with sour cream and garlic in the oven

If we talk about different options for preparing julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great for julienne. But it’s also worth talking about another popular type - julienne with sour cream. Since mushrooms with sour cream are a win-win option, mushrooms in sour cream baked under a cheese crust are generally a culinary winner. And the fragrant accent in this version of julienne with mushrooms will be garlic.

As with previous recipes, I can suggest you make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.

To prepare you will need:

fresh mushrooms (champignons) - 400 grams,
onions - 1-2 pieces,
garlic - 1-2 cloves,
sour cream (high fat content) - 150 grams,
hard cheese - 150 grams,
salt and pepper to taste.

Preparation:

1. Since we are preparing mushroom julienne with sour cream, let’s start with the mushrooms. If you have wild mushrooms, boil them before frying them. If you took fresh champignons, wash them and cut them into slices or large cubes.

2. Cut the onion into smaller pieces and place it in a frying pan with heated oil to fry. Fry it until transparent, and then add the mushrooms and simmer them until all the juice has evaporated from them and they begin to brown.

3. Peel the garlic and finely chop it with a knife. You can also take some fresh dill and chop it finely.

4. When the mushrooms are ready, add sour cream to the frying pan and stir everything thoroughly. Simmer over low heat for about five minutes, stirring constantly. Add garlic and herbs and add salt to taste.

5. Now you can remove the julienne with mushrooms from the heat and place it in cocotte makers or small pots.

6. Sprinkle each serving of julienne with grated cheese. Place the molds on a baking sheet and place in the oven for 10-15 minutes until the cheese is golden brown. The temperature should be 180-200 degrees, no more.

After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. A delicious hot snack is ready!

Julienne in potatoes - original video recipe

I can’t help but tell you that in addition to the well-known method of preparing and serving julienne in cocotte makers or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who don’t have the right utensils or really want new flavors. It is clear that in this version of the dish the julienne is eaten together with the “dishes”, which will be an excellent baked potato.

To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you with any questions, but at the very end, when it’s time to put the dish in the molds, we will put them in the potatoes. To do this, you need to peel the potatoes in advance, cut out the middle to make some kind of plates and bake them in the oven until done. This is necessary because the julienne in the oven is essentially baked for only a short time, just so that the cheese melts and bakes. This means that the potatoes would remain raw if they were not cooked in advance.

This is the only secret of this recipe. But I am sure that many will like it for its originality. Moreover, mushrooms with potatoes in cream sauce or sour cream are a real delight.

If you want to see the cooking process with your own eyes and make sure that there is nothing complicated, then watch the video.

Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a festive dish. I tried to prepare different versions of julienne, but this serving method seems to me to be the most suitable for holidays and gatherings of guests at home. Tartlets are small edible cups made of shortbread or waffle dough that are eaten along with the filling. And making julienne filling into tartlets is, in my opinion, just a brilliant idea. And you won’t have to wash a lot of dishes after the guests leave, and you can make a large number of portions, not just according to the number of cocotte makers in the house. Well, who keeps a dozen cocotte makers at home? I certainly don't. So tartlets come to the rescue at such a moment.

Imagine these delicious appetizing tartlets under a golden cheese crust on a large platter in the middle of the festive table. How long do you think they will stay there? I give them five minutes, no more. Believe me, I always prepared julienne in tartlets with a reserve when guests arrived; everyone wants to eat several pieces and has no desire to stop.

What special is needed to prepare julienne in tartlets? Firstly, the tartlets themselves need to be purchased or prepared. It takes a long time to cook, so it’s easier to buy. Choose the size at your discretion, now they are sold in different sizes. What kind of dough the tartlets will have is also your choice. I personally liked the shortcrust pastry tartlets better; they hold their shape well and don’t become rubbery.

Secondly, when you prepare the julienne itself, for example, according to one of the recipes above, make it thicker. That is, reduce the liquid part, reduce the amount of milk and cream, or evaporate them a little over very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually become soggy. The thick ones last longer; they are already eaten before they cool down.

For the festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and a third with ham. or in any other combination. Your guests will definitely love this because it will be a little surprise.

The last tip for preparing julienne in tartlets is to prepare them immediately before serving. In the heat of the moment, they are the most delicious while the tartlets themselves and the julienne inside are still hot.

And for those who do not have enough clarity to prepare julienne in tartlets, I suggest watching the recipe on video.

This time I did without exotic versions of julienne, such as vegetable or shrimp. Perhaps I will dedicate a separate article to them. But I can’t help but note that the classic recipe for making julienne with mushrooms will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!

Julienne is a French dish usually prepared for the holidays. The recipes call for sour cream sauce, so it's high in calories. French chefs call cut vegetables for soup and salad julienne. It is customary to cook in small frying pans, frying bowls or cocotte makers - metal forms.

Fresh, frozen, canned or dried mushrooms are used. Just put the canned one in a colander and wait for the liquid to drain. Frozen - defrost, rinse, squeeze. Cooking from dried boils down to soaking and squeezing. The mushrooms are cut into thin slices, so the dish has an aesthetic appearance and a harmonious taste.

Courageous chefs experiment with ingredients. This is how meat appeared in the julienne. Chicken is considered the best option. The meat is cut into strips and added along with onion rings. All recipes call for the use of sour cream or Béchamel sauce.

Classic recipe

Cut the ingredients into thin strips. Porcini mushrooms, champignons, and chanterelles are best suited for mushrooms.

Ingredients:

Champignons – 500 g.
Onion – 2 heads.
Sour cream – 200 ml.
Hard cheese – 300 g.
Salt, vegetable oil, pepper.

How to cook:

Place finely chopped onion along with chopped champignons in a heated frying pan and fry until tender. Transfer the contents to the cocotte pan, which is filled to 60%.
Take care of the filling. Bechamel sauce or sour cream based filling is suitable. I will consider both options, and you choose which one you like.
First option. Mix sour cream with mayonnaise. If you don't have it, replace it with a mixture of flour and egg.
Second option. For the Bechamel sauce, fry the flour in a dry frying pan until brown. Then mix with fresh milk and butter.
Add the finished sauce to the mushrooms and simmer. At the end of the julienne, sprinkle with a mixture of cheese and breadcrumbs, keep in the oven for 5 minutes to form a golden brown crust.

Video recipe

Delicious julienne with mushrooms and chicken

This culinary masterpiece is popular not only among the French. Stop by any restaurant where you will be happy to be offered delicious, aromatic and original julienne.

Recipes are characterized by the same technology and a constant set of basic ingredients. Through trial and experimentation, the characteristics can be easily manipulated. The result will be fantastic, and only bigus can compete with this masterpiece.

It is customary to cook julienne with mushrooms and chicken in cocotte makers. If such utensils are not available, they are replaced with a frying pan.

Ingredients:

Chicken fillet – 200 g.
Champignons – 100 g.
Hard cheese – 50 g.
Sour cream – 200 ml.
Flour - a tablespoon.
Green onions, pepper, oil, salt.

Preparation:

Cut the washed champignons into any shape. Cut the fillet into small pieces. Then add the ingredients to the frying pan.
I recommend frying mushrooms and meat over high heat. Stir the contents constantly during cooking, otherwise it will burn. Wait until the mushrooms and meat are cooked.
Place sour cream and flour into a frying pan, add salt and pepper, stir. After five minutes, add chopped green onions.
All that remains is to fill the molds with the resulting mass and sprinkle with grated cheese on top. Next, place the julienne in the oven for ten minutes. Temperature doesn't matter. The main thing is that the cheese melts.
Serve the finished dish hot. If the feast starts later, melt the frozen cheese using the oven or microwave.

If you don't have chicken, substitute duck or turkey. In any case, it will turn out delicious. If you don’t have portion molds in your kitchen arsenal, use a regular baking sheet and divide into portions before serving.

Original version with potatoes

It’s hard to say who came up with the idea of adding potatoes to the julienne, but this culinary step turned out to be successful. Thanks to this simple ingredient, the delicacy turned out to be more tasty and satisfying. Sit back and read on to learn how to recreate a masterpiece at home. It's as simple as cooking salmon.

Ingredients:

Potatoes – 10 pcs.
Mushrooms – 500 g.
Hard – 200 g.
Processed cheese – 1 pack.
Onion – 3 heads.
Garlic – 3 cloves.
Eggs – 2 pcs. .
Flour, salt, spices, butter, vegetable oil.

Preparation:

Fry or boil mushrooms. If you don’t know how to do this, read the article on what to do with mushrooms. Boil the potatoes, peel them and cut them into cubes.
Fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
Place a second frying pan on the stove. Without adding oil, fry the flour for a few minutes. The main thing is that it turns golden.
Add a spoonful of butter to the flour and, stirring quickly, fry until absorbed. Continuing to stir, pour in a little boiling water and bring to a boil. The result will be a thick mass.
After the sauce boils, add the processed cheese and mix everything. All that remains is to add salt along with spices. After boiling, turn off the heat. When the sauce has cooled, add the eggs and mix everything.
Place potatoes in the bottom of the baking dish. Top with a layer of fried mushrooms and chopped garlic, then pour over the sauce. Sprinkle with grated cheese and place the pan in the oven.
Bake at 180 degrees for half an hour. After a fragrant crust has formed, remove the julienne from the oven, lay it out, and serve.

Even gourmets like this treat. The secret of popularity lies in taste, speed of preparation and low cost. One drawback is the calorie content, which can be detrimental to your figure.

How to cook in pots

Initially, the French treat is prepared in cocotte makers, but compact clay pots in which we cook potatoes or buckwheat are also suitable. When serving, the cocotte makers are placed on flat plates, and the pots are placed on wooden stands.

Ingredients:

Mushrooms – 500 g.
Sour cream – 200 ml.
Hard cheese – 300 g.
Onion – 2 heads.
Sunflower oil, salt, pepper.

Preparation:

Fry the onion, cut into half rings, in oil until golden brown. Then add the mushrooms cut into slices into the frying pan. When they are ready, pour sour cream over them.
If a lot of liquid forms, add a spoonful of flour, stir and simmer for two to three minutes. At the end, add salt and pepper.
Fill the pots with the resulting base and place grated cheese on top. All that remains is to put it in the oven for 5-10 minutes at 180 degrees.

Before serving, sprinkle with chopped herbs or flavor with Provençal herbs. Use croutons as a side dish.

The history of julienne

Despite the beautiful French name, the masterpiece has Russian roots. The French call julienne the method of cutting vegetables and foods. The question arises: why did the Russian dish receive a foreign name?

Previously, cooks often cut mushrooms using the julienne method. Later they noticed that visitors were more willing to order “julienne mushrooms” rather than “mushrooms in sour cream.” As a result, the word originally from France remained in the name.

This is the most common and simple recipe for a hearty homemade snack. The cook will need to spend very little time and effort on it. Main ingredients:

350 g mushrooms;
1 large chicken fillet;
0.4 l milk;
25 ml sunflower or olive oil;
50 g butter;
150 g cheese;
30 g flour;
1 onion;
10 g chopped nutmeg;
seasonings and salt to taste.

Cooking technology:

Mushrooms are thoroughly washed under running water, peeled, and cut into small slices.

Advice. Champignons must be peeled from caps and stems.

The fillet is boiled until tender (the water must be salted so that the meat is not tasteless).
The chilled chicken is carefully cut into small pieces (their sizes depend on the wishes of the housewife).
The husks are removed from the onion, the peeled tuber is washed under running water and cut into cubes.
The prepared cheese is grated.
Mushrooms are fried in hot vegetable oil until they begin to actively release juice. The resulting mass is salted and pepper to taste, add onion cubes (the contents of the pan are fried until they are transparent).
Place chicken pieces into the onion-mushroom mixture and fry everything over low heat.

Make the sauce: melt the butter in another container, pour wheat flour into the boiling liquid (mix everything thoroughly), add milk and chopped nutmeg.
Add fried champignons and chicken fillet to the prepared sauce and mix. The resulting mixture is transferred to pots or special molds, and generously sprinkled with grated cheese on top.
Preheat the oven to 180 degrees, bake the appetizer for 15-20 minutes.

Recipe No. 2. Mushroom julienne in a frying pan

With this recipe, every housewife can quickly prepare a hot appetizer when unexpected guests are on the doorstep. Required components:

1 small chicken fillet;
0.5 kg of champignons or other favorite mushrooms;
2-3 onions;
200-250 g cheese;
spices (nutmeg and pepper to taste);
40-50 g butter;
300 ml milk;
50 g flour.

Cooking technology:

The meat is cleaned of film and pieces of fat. Wash thoroughly and cook until tender in pre-salted water.
Prepare the sauce using the technology presented in the previous recipe.
Peel the onions and cut into small cubes.
Fry the onion until transparent. Then chopped champignons are added to it and simmered over low heat until tender.
Add chopped chicken to the container with the onion-mushroom mixture, mix, and heat thoroughly over low heat.
Pour the prepared sauce over the heated ingredients and sprinkle generously with cheese.
The frying pan with the future appetizer is tightly covered with a lid, and the appetizer is simmered over low heat for another 20-25 minutes.

Advice. To prevent the julienne from burning, you must use only a frying pan with a thick bottom to cook it.

Recipe No. 3. Julienne with mushrooms and chicken in a slow cooker

Since almost every housewife has a multicooker in her arsenal, this recipe will become simply indispensable for home use. Snack ingredients:

200-250 g chicken meat;
300-350 g champignons;
10 g mustard;
2 medium sized onions;
30 g of premium wheat flour;
200 ml cream;
150 g hard cheese;
salt and spices to taste.

Preparation:

Chicken is cleaned of film, fat, peel and bones. The prepared meat is cut into small pieces.
The multicooker is turned on to the “Baking” mode for 45-50 minutes.
Pour vegetable oil into a bowl, add chopped meat to it, and fry it for 12-15 minutes.
Onions, as well as mushrooms, are cut into cubes.
Vegetables are added to the bowl with chicken, the resulting mixture is fried for 15-17 minutes.
Pour flour and mustard into the multicooker and mix thoroughly with the remaining ingredients.
Add salt and spices.
Then pour heated cream into the bowl and simmer for another 10-15 minutes.
Sprinkle with grated cheese, and simmer the julienne under the lid for another 5-7 minutes (you can use the “Warming” mode).

Prepare a delicious, satisfying and aromatic snack for your household, they will definitely be satisfied!

Julienne with mushrooms and chicken: video

It is difficult to imagine a person who does not know what “julienne” is, meanwhile, the idea of this dish among its French creators and Russian adopters is somewhat different. In France, “julienne” is the name given to cutting vegetables into strips for soups and salads, which helps the dish to be tender and pleasant to the taste. In Russian cuisine, “julienne” is a fragrant hot dish that is prepared with a lot of cheese, delicate sauce and baked in the oven. The French also have a dish identical to the Russian “julienne”, but it is called “cocotte”, which may be why “Russian julienne” is prepared and served in a special dish called “kokotnitsa”.

In general, there is a lot of confusion in the history and etymology of julienne, but it is created quite easily. Most often, Russian housewives prepare julienne with chicken and mushrooms in a creamy sauce; this particular dish is considered traditional, both for everyday and festive tables.

Julienne with chicken and mushrooms - preparing dishes

As already noted, julienne is prepared in cocotte makers - small portion bowls with a long handle, and it is in them that the dish is served on the table. At the same time, at home it is not at all necessary to observe restaurant etiquette; in the absence of cocotte makers, it is quite possible to cook julienne with chicken and mushrooms in clay pots, in a frying pan, a duck pot or baking dishes. Some housewives even use tartlets as utensils for julienne.

Julienne with chicken and mushrooms - food preparation

In order for the julienne to be tasty and aromatic, you need to pay attention to careful preparation of the products.
The chicken is pre-boiled and cut into small cubes or strips (it is better to remove the skin in advance). You can use not only the breast, but also other parts of the bird; the dish will not lose anything from this; on the contrary, it will become richer and juicier.

The mushrooms are finely chopped and fried in butter, it is very important that they are soft and well-fried, it is very important that they do not stand out against the general background, but only give off their aroma and complement the dish. The basis of julienne is the sauce, usually creamy or sour cream. Sometimes mayonnaise is used as a sauce, but it is better not to do this; it will take a little time to prepare a high-quality dressing yourself, but the result will be amazing.

Julienne with chicken and mushrooms - the best recipes

There are quite a few recipes for making julienne with chicken and mushrooms; the taste of the dish changes depending on the addition of certain ingredients; for example, you cannot compare delicate julienne with cream sauce and mint and a dish to which aromatic smoked meats and fried onions are added. In general, it’s better to try it once than to try to understand what a Russian-French dish should look like.

Julienne with chicken and champignons

This recipe is the most popular in Russia, since champignons are the easiest to find on store shelves. Even if there is no cream, you can easily and without damaging the dish replace it with sour cream, so that the julienne will not suffer and will still delight guests or household members with its excellent taste.

Ingredients:
- 1/2 kilogram of chicken fillet;
— 350 grams of fresh or frozen champignons;
- 2-3 onions;
— 250 grams of hard cheese;
- 300 grams of 20 percent cream (can be replaced with the same amount of sour cream);
- 2 tablespoons of flour;
- vegetable oil for frying;
- ground black pepper;
- salt.

Cooking method:

Boil the chicken fillet, let it cool and cut into small cubes. Finely chop the onions. Chop the mushrooms and fry along with the onions in vegetable oil, pepper and salt the dish. Prepare the sauce: fry the flour in a dry frying pan, add cream or sour cream, add salt and bring to a boil (it is important not to overcook, the flour burns quickly). Add all ingredients to the sauce, remove from heat, place in molds and sprinkle generously with cheese. If the dish will be prepared in one bowl, immediately add some of the cheese, stir the dish, and top with the rest of the cheese. Close the mold and bake the julienne in the oven for half an hour at 180 degrees.

Julienne with chicken, mushrooms, smoked meats and olives

This dish has a special aroma due to the bright and rich taste of smoked meats.

Ingredients:
- 1 chicken;
— 200-250 grams of champignons;
— 200-250 grams of smoked meats;
- 2-3 onions;
— 150 grams of sour cream;
— 150 grams of cheese;
- 1 can of olives;
- 1-1.5 cups of chicken broth;
- 1 tablespoon of flour;
- ground black pepper;
- salt.

Cooking method:

Cut the boiled chicken into small strips or cubes. Chop the onion and fry in vegetable oil with champignons (do not boil the mushrooms!), do not forget to pepper and salt. Add flour, chicken broth, chicken and smoked meats and continue to fry. Place the future julienne in a baking dish, add broth and sour cream, place in the oven, simmer for 20 minutes, then sprinkle with cheese and bake until it melts.

Julienne with chicken, beef and chanterelles

Chanterelles are aromatic and tasty mushrooms; julienne, if used, turns out incredibly tasty.

Ingredients:
— 300 grams of chicken fillet;
— 200 grams of beef;
- 200 grams of chanterelles;
— 200 grams of cheese;
- 1/2 glass of milk;
- 2 tablespoons of butter;
- 2 tablespoons of flour;
- ground black pepper;
- salt.

Cooking method:

Finely chop the onion and fry in butter, chop the mushrooms and add to the frying pan, simmer for 10-15 minutes. Cut the boiled chicken and beef into small cubes, add to the mushrooms and fry for another 5-10 minutes. Add butter, flour and milk, pepper and salt, simmer for several minutes. Transfer the dish to a baking dish, cover with grated cheese, bake for 2-3 minutes (you can use the microwave).

To prevent julienne from becoming bitter, you should not fry the onion until golden brown; transparency is enough.

When preparing julienne, all products should be cut into small strips or cubes, so the main principle of the dish, which corresponds to its name, will be observed.

If you don’t have champignons or chanterelles, you can use any mushrooms; oyster mushrooms and porcini mushrooms are great.
Julienne is served hot, but cold it is also very tasty.

If you don't have baking utensils, you can use shortbread tartlets.