Mushroom mushroom julienne recipes

Julien is a gourmet appetizer that came to us from France. 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, prepare this appetizer with mushrooms and cheese. So, if we talk about fruit bodies, here many culinary specialists prefer to use wild mushrooms to cook a delicious French snack.

Is it possible to cook julienne from fresh mushrooms?

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

Often, julienne is made from fresh honey mushrooms, so you need to pay attention to their cleaning and heat treatment. To begin with, remove all heavy contaminants with a knife, if any. Then take a deep container, pour water, salt (1.5 tbsp. L. Salt per 1 liter of water) and put mushrooms. Leave them to soak for about 1 hour. Thanks to the saline solution, the mushrooms will be well cleaned of the remaining dirt, as well as of worms that simply 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 will be boiling. Mushrooms should be boiled in water for about 15 minutes, and then drain the liquid. Now that the processing rules are fulfilled, you can proceed to the recipes of julienne prepared from mushrooms.

The classic recipe for mushrooms julienne with cream

Most often, the classic mushroom julienne is cooked with cream or sour cream. However, some housewives replace the last 2 ingredients with 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 mushrooms - a recipe with a photo will help you make sure of this.

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

Recipe for mushrooms julienne with chicken meat

The recipe for chicken mushrooms julienne also belongs to the “classic” category. However, the addition of 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 fillets until tender in water, adding bay leaf, salt to taste and black pepper grains.

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

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

In cream, dilute the flour, salt, pepper to taste and add to the pan. If you take sour cream, then add a few more 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 mash, grate it over the cheese and send it to 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 makers, small portioned pans, is important for julienne. However, many housewives learned to adapt to the circumstances and prepare this dish without the use of special devices. The wit of our women is a vivid proof of the well-known expression "the glue for the invention of cunning." We offer a home-made version of mushrooms cooked in a 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.

Chop the onion with 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 brown, and then add the rest of the butter, sour cream and broth.

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

Boiled or frozen honey mushrooms in a slow cooker

To cook julienne from honey mushrooms, also use the multicooker, which preserves all the useful and nutritious 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 prepared from frozen mushrooms, pickled and even salted. To do this, they must be thawed or soaked in water for 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 oil to the bowl and put onions.

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, in cream, mix the rest of the flour and ½ cheese grated.

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

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 with other products that you have in the refrigerator. For example, some housewives prefer to combine traditional ingredients 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 cut into 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. Without boiling, 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 begins 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 bake until golden brown at 180 ° C.

How to make mushroom julienne from mushrooms with crab sticks

You can step back from the classic recipe and cook mushroom julienne from mushrooms 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 julienne be made from mushrooms based on this list of products?

Soak the mushrooms in water and cut into cubes.

Also finely chop the 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.

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

Spread sour cream on top, sprinkle with grated cheese and put in the oven for 10 minutes, setting the temperature to 190 ° C. When serving, sprinkle with finely chopped parsley and dill.