Ceps julienne recipes

Fragrant porcini mushroom julienne can be a festive dish or a complement to an ordinary family dinner. You can find out how to cook porcini julienne on this page, which offers a solid selection of culinary recipes for such a dish. We hope that this information will make the preparation of porcini mushroom julienne simple and mundane, even for novice housewives. 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. There are certain subtleties to the preparation of products. It is also important to know how to properly distribute the finished mass in the wells and for how long to send them to the oven or multicooker.

Methods for cooking porcini julienne

Porcini mushroom julienne is perhaps the most common hot appetizer in our country. In fairness, 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 upon a time, the term penetrated the jungle of domestic cooking and took root. Nowhere, in any country is there such a dish (by name, and not by essence). It is quite natural that the method of its preparation has many versions, and this very set raises a lot of questions on the topic - but how is it all right? I repeat, I am deeply convinced that food, in particular its preparation, does not tolerate categoricalness.

For some reason, many people believe that there is only one and only one they know how to cook borscht, porridge, omelet, etc. properly. Therefore, I never use the term “the right dish” in relation to cooking - that is, the right julienne, the right satsivi, etc. First, I note that in addition to mushrooms, julienne also includes “ghee” (let’s say vegetable or their mixture), onions, salt, pepper, bechamel (for bechamel, see the section “Minced meat for pies”) and often cheese (but later on I will try to dissuade you from using it).

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

The question of using onions in cooking in general and in hot dishes in particular, in truth, is not an idle one. Onion is undoubtedly an important flavoring and giving a thickened consistency ingredient. However, when it is more than necessary in a dish, it gives excessive sweetness. Therefore, it is important not to overdo it. The optimal ratio of mushrooms and onions is the following - for 500-600 g of raw mushrooms, 100 g of onions. Mushrooms are cut into thin slices, and can be together with the leg. Onions - thin half rings. Regarding the heat treatment of mushrooms and onions in the literature, there are disagreements defined by two different approaches.

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

Another way: in very hot oil, the mushrooms are quickly fried so that they seize with a golden crust and cannot lose moisture. Onions are fried separately, also until golden brown. Then the mushrooms and onions are heated in bechamel sauce. In the first case, the mushrooms lose juice, so julienne is obtained in volume less, but the flavoring substances of the juice remain and go into the sauce. In the second, the mushrooms are tasty in themselves, the volume loss is less, and the sauce is almost neutral, it only gives juiciness. Now is the time to talk about salt, namely - at what stage does the dish salt? Obviously, in the first case, mushrooms are salted during frying, so they lose more juice. In the second, it is better to salt the dish while warming the mushrooms and onions in the sauce.

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

Recipe for mushrooms julienne with chicken in a pan

The recipe for chicken mushrooms julienne implies the presence of cheese, then I promised to dissuade you from using it. Let me remind you that in the classics it is customary to put ready-made julienne in a refractory portioned dish, sprinkle with grated hard cheese and bake until a crust forms.

I admit, I do not like this crust - as soon as the baked julienne has cooled slightly, the crust becomes impenetrable, and when you try to scoop up a little julienne with a spoon, it clearly hinders our intentions - either not to break it, or all of it (cheese crust) strives to follow the first spoon of julienne. Moreover, it is difficult to cook julienne from porcini mushrooms in a pan in this form, where the cheese is barely heated and does not melt.

Nevertheless, the recommendation to bake julienne “under the cheese” wanders from book to book, it seems that the authors of these books not only never cooked julienne, but even say it’s not to the table, never, God bless them, didn’t eat it! But! In principle, the taste of ordinary hard cheese goes very well with mushrooms. Therefore, we introduce grated cheese into hot bechamel and in this sauce we heat the fried mushrooms and onions. And if we guess after warming the mushrooms and onions in the “cheese” sauce, add raw yolk to them and then bake julienne, then the crust will be (due to the yolk), but it will not stretch and will never become impenetrable!

See how to cook porcini julienne in the recipe with a photo that shows how this dish is assembled, how the ingredients are ground.

Dried porcini mushrooms julienne

Structure:

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

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

According to the recipe, julienne from dried porcini mushrooms, boletus, cut into strips and scalded with hot water and vinegar, fry in butter until soft.Also, fry the flour, add mushrooms, mix everything and put in a metal bowl (or in specially designed for this mold - cocotte). Mix beaten eggs and salt with sour cream, pour mushrooms and bake in the oven.

Cep mushroom julienne recipe with sour cream

The ingredients for the preparation of mushroom julienne from porcini mushrooms are these products:

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

Boil the mushrooms. According to the recipe for cooking porcini julienne with estimated, you need to finely chop the onion, lightly fry in butter, put the mushrooms in the same place, salt and continue to fry until cooked. Then put in a coconut bowl, pour sour cream and simmer in the oven.

Oven mushrooms julienne in pots in the oven

Rinse the prepared dried porcini mushrooms in running cold water and pour cold milk so that it covers the mushrooms and put overnight. Before cooking julienne from porcini mushrooms in the oven, add water to milk, put on fire and cook in the same bowl over low heat until cooked. Throw it in a colander. When the mushrooms cool - cut them into strips. Chop and fry the onions finely, add a spoonful of wheat flour here and fry until the flour is browned. Then dilute with filtered broth, add sour cream, chopped mushrooms, salt, pepper, put the pan in a hot oven and bake. When serving julienne, sprinkle with lemon juice and sprinkle with finely chopped herbs. We recommend you to cook julienne from porcini mushrooms in pots that perfectly preserve all the taste of the dish.

Structure:

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

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

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

Before you make julienne from porcini mushrooms, you need to carefully consider the composition of the dish and collect everything. What you need for julienne from dried porcini mushrooms and chicken are the following products:

• 500 g chicken
• 500 g ceps
• 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. Rinse mushrooms, peel, cut into thin slices. Melt the butter in the multicooker bowl, put the mushrooms. Cook julienne from porcini mushrooms in a slow cooker in the “Baking” mode for 30 minutes. Fry with the lid closed, stirring occasionally.

According to the recipe, porcini julienne in a slow cooker cut the onion 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. As soon as the sour cream thickens, pour a little hot water (the sauce should resemble liquid sour cream in consistency), bring to a boil. Lubricate the cocotte with vegetable oil, put chicken on the bottom, then fried mushrooms with onions. Pour with 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.At the end of cooking, open the lid of the multicooker and allow the julienne to cool slightly, so that the sauce and melted cheese have time to set slightly.

See how to cook porcini mushrooms julienne on a video that shows different recipes.