Champignon Julien: step by step recipes

Champignon Julien with other ingredients is a popular and delicious hot appetizer. For its preparation, classic dishes are used - cocotte makers. However, if there are none, do not refuse to prepare the dish. Replace the cocotte with ceramic tea cups, or pots, prepared tartlets from puff or shortcrust pastry. You can just cook julienne in a pan without a handle or in a baking dish.

How to cook mushroom julienne of champignons with the addition of other ingredients, you can learn from the proposed recipes with a step-by-step description.

The recipe for a classic champignon julienne in a pan

Few housewives know how to cook julienne from mushrooms. It is worth noting that the recipe for preparing a classic champignon julienne in a pan is quite simple and understandable. Having prepared the dish only once, you will understand the principle of the process and you can complement or change it to your liking.

• 700 g of mushrooms;
• 150 ml cream;
• 150 ml sour cream;
• 1.5 tbsp. l flour;
• 2 onions;
• 200 g of cheese;
• 50 g butter;
• Salt.

We offer you to watch a video recipe for making a classic champignon julienne in a pan.

1. After cleaning, cut the mushrooms into strips, put in a pan and fry without adding oil until the liquid evaporates.
2. Add oil, add onion, chopped in half rings, add salt and fry for 10 minutes.
3. Pour the flour, evenly (through a sieve) spread over the surface, mix.
4. Fry for 3-5 minutes, pour cream and sour cream, mix thoroughly.
5. Grate hard cheese on top, spread evenly over the dish, cover the pan with a lid.
6. At the very minimum heat, simmer for a mass of 20 minutes, until a crust appears on the surface, do not mix.

Classic julienne can be prepared from champignons with the addition of chicken, which will only improve the taste of the dish and make it more saturated and aromatic.

Oven recipe for mushrooms mushrooms julienne in the oven

As already noted, champignon julienne is usually cooked in the oven in special containers called cocotte makers. In French restaurants, the dish is served in them. Without coconuts, you can use ceramic cups or the usual baking dish.

• 600 g of mushrooms;
• 2 onions;
• 300 ml skim cream;
• 2 tbsp. l flour;
• 200 g of hard cheese;
• 4 tbsp. l vegetable oil;
• Salt and ground black pepper.

The recipe for making julienne from champignon mushrooms is described below in stages.Sticking to it, you will get a wonderful dish.

1. Peel the mushrooms, rinse in water and cut into strips.
2. Put in a hot dry frying pan and fry over medium heat until the liquid has completely evaporated.
3. Pour in the oil and immediately add the onions, chopped in half rings.
4. Sauté the vegetable until a pleasant golden color, with constant stirring.
5. Pour the flour evenly over the surface, mix thoroughly and fry for 2-3 minutes.
6. Enter the cream, salt and pepper to taste, mix.
7. Transfer the whole mass to a cocotte bowl or a greased form.
8. Combine the grated cheese with small bread crumbs and sprinkle the surface of the dish (the crust turns out to be amazing in taste).
9. Place the container in the preheated oven for 20 minutes. and bake at 180 ° C.

Recipe for a classic champignon julienne with chicken and cheese in a slow cooker

It turns out that the classic champignon julienne can be cooked in a slow cooker - the recipe is simple and easy for any housewife. Having such equipment in your kitchen, you can make a hot appetizer your signature dish.

• 400 g of mushrooms;
• 500 g of chicken;
• 2 onion heads;
• 1.5 tbsp. l flour;
• 300 ml of milk;
• 100 g of hard cheese;
• 2 tbsp. l butter;
• 4 tbsp. l vegetable oil;
• 2 garlic cloves;
• 1 pinch of ground nutmeg;
• Salt.

Learn how to cook champignon and chicken julienne using a slow cooker, learn from the detailed description of the process.

1. Rinse chicken fillet under running water, finely chop with a knife.
2. Set the slow cooker in the “Baking” mode for 50 minutes.
3. Pour vegetable oil into the bowl, peel the garlic and chop several parts, put in the oil.
4. Once the garlic has a golden color, remove it and discard.
5. Pour onion chopped into small cubes into a slow cooker and fry for 5-7 minutes.
6. Add the mushrooms cut into thin slices and mix thoroughly.
7. Introduce the chicken fillet and fry the whole mass with constant stirring.
8. As soon as the fruiting bodies and meat acquire a brownish crust, sprinkle the mass with flour and mix thoroughly.
9. Add butter and, without stopping mixing the butter, pour in a thin stream of milk to make a sauce.
10. Add salt to taste, season with nutmeg and mix.
11. Pour a layer of grated cheese on top, close the lid and in the “Baking” mode leave the julienne for 10 minutes. in a slow cooker. This time is enough for a seductive fragrant cheese crust to appear on the surface of the dish.

The classic recipe for cooking potted champignon julien

The classic recipe for cooking potted champignon julienne will save time. Having distributed all the ingredients in ceramic containers, and putting the dish baked in the oven, you can get an independent hot snack for any dinner.

• 1 kg of mushrooms;
• 4 onions;
• 200 g of hard cheese;
• 200 ml of sour cream;
• 50 g butter;
• 2 tbsp. l vegetable oil;
• Salt;
• ½ tsp ground black pepper;
• 1 garlic clove.

A recipe with a photo will help you prepare a classic champignon julienne.

The classic champignon julienne recipe can be “diluted” with chicken or other meat. This will give the dish more flavor and saturation, not to mention the taste.

How to cook julienne from fresh mushrooms champignons with cheese in tartlets

Many housewives like the option of cooking champignon julienne in tartlets.All your home and guests will be delighted with such a delicious and beautiful dish.

• 20 snack tartlets;
• 2 onion heads;
• 600 g of mushrooms;
• 50 g of hard cheese;
• 100 ml sour cream;
• 1 tbsp. l flour;
• 50 g butter;
• Salt.

You can cook julienne of their fresh champignons, or you can use the more original option - with pickled mushrooms.

1. Mushrooms are moved, washed and cut into thin plates.
2. Butter is heated in a pan, and champignons are laid out, fried over medium heat, until all the liquid has evaporated.
3. The onion is peeled, washed and cut into half rings, added to the mushrooms and fried for 10 minutes, salted to taste.
4. Flour is sifted directly into the pan and thoroughly mixed.
5. Fried for 3-4 minutes, with constant stirring.
6. Sour cream is added, everything is mixed, left to cool and only then the tartlets are filled.
7. Top tartlets sprinkled with grated cheese, put on a baking sheet covered with parchment.
8. The baking sheet is placed in an oven preheated to 200 ° C and the dish is baked for 7-10 minutes.

Champignon Julienne Recipe with Sour Cream and Mussels

Delicate in consistency and tasty it turns out a champignon julienne with sour cream and mussels. Such an appetizer will become a favorite on the buffet table for all those present.

• 300 g mussels;
• 400 g of mushrooms;
• 400 ml sour cream;
• 4 tbsp. l flour;
• 100 g butter;
• 150 g of hard cheese;
• Salt and ground pepper mixture.

We cook champignon julienne with sour cream according to the recipe with a step-by-step description, which any novice culinary specialist can handle.

1. Defrost mussels, put on a paper towel and dry at room temperature.
2. Prepared mushrooms cut into strips, do the same with mussels.
3. Melt butter in a frying pan, add flour and fry thoroughly with stirring until browned.
4. Put chopped mushrooms and mussels, pour sour cream, salt and pepper, simmer for 5 minutes, turn off the heat.
5. Lubricate the deep form with butter, lay out the mass and grind hard cheese grated on a coarse grater on top.
6. Put in an oven preheated to 190 ° C and bake for 15-20 minutes.

How to make champignon julienne with cream and squid

You will like another recipe for making champignon julienne, but with cream and squid. A real delicacy will appeal to sophisticated gourmets.

• 1 kg of mushrooms;
• 4 small squids;
• 3 onion heads;
• 500 ml skim cream;
• 3 tbsp. l vegetable oil;
• 200 g of hard cheese;
• Parsley;
• Salt and paprika to taste.

How to make julienne of champignons, learn from a detailed recipe.

1. Rinse squids, peel, cut into thin strips and add salt to taste.
2. Cut the mushrooms into strips, put in a pan with butter and fry for 15 minutes.
3. Peel the onion, cut into half rings, add to the mushrooms and fry for 5 minutes.
4. Introduce squid, fry for 5 minutes, pour cream, mix and add paprika and salt to taste, mix again.
5. Put in pots or a baking dish, sprinkle with grated cheese on top and put in the oven.
6. Bake for 15-20 minutes. at a temperature of 180 ° C, when serving, garnish the dish with sprigs of green parsley.

Recipe for chicken julienne and canned mushrooms

Canned champignon julienne recipe comes in handy when guests are on the doorstep. The thrifty hostess always has a hidden jar of mushrooms for special occasions.

• 400 g chicken breast;
• 600 g of pickled mushrooms;
• 2 onions;
• 4 tbsp. l sour cream;
• 1 tsp flour;
• 70 g of butter;
• 100 g of cheese;
• Salt and ground lemon pepper to taste.

The recipe for chicken julienne with mushrooms is described in detail.

1. Rinse the mushrooms, put in a colander and leave the glass to liquid.
2. Cut chicken into cubes and fry in a pan for 10 minutes, put a slotted spoon in a plate and let cool.
3. Salt and sprinkle with ground pepper to taste, mix.
4. Cut the onion in half rings, mix with the sliced ​​mushrooms and fry in oil for literally 5 minutes.
5. Put mushrooms with onions for meat, and in a pan melt a little butter and add flour, fry for 2-3 minutes.
6. Add sour cream, mix and let it boil for 1-2 minutes.
7. Put meat with mushrooms and onions in prepared baking dishes.
8. Pour the sauce and sprinkle with a layer of grated cheese.
9. Put in a hot oven for 15 minutes and bake at 180 ° C.

How to Cook Chicken Julienne and Frozen Champignons

Julien from frozen champignons is prepared quite simply and will delight everyone who tries it.

• 500 g of mushrooms;
• 2 onions;
• 2 chicken fillets;
• 1 tbsp. l butter;
• 200 g of cheese;
• 300 ml of milk;
• 2 tbsp. l flour;
• Vegetable oil;
• Salt.

1. Boil the chicken fillet for 15 minutes. in salted water, allow to cool and cut into cubes.
2. Cut the defrosted mushrooms into strips and put on a paper towel.
3. Peel and chop the onion into cubes, put in a pan with a small amount of vegetable oil and fry for 7-10 minutes.
4. Put mushrooms and chicken meat, salt, mix and simmer for 20 minutes.
5. Melt the butter in a separate pan, add the flour, mix and fry for 2-3 minutes.
6. Pour milk, mix from slices and warm until thickened.
7. Introduce the sauce to the mushrooms and meat, mix and remove from heat.
8. Distribute the julienne in portioned forms, sprinkle with a layer of grated cheese on top and put in the oven.
9. Bake for 20-25 minutes at a temperature of 190 ° C.

How to cook chicken and mushroom julienne in pepper

Try a completely new serving of mushrooms and chicken julienne: not in forms, but in halves of bell pepper - everyone will be surprised.

• 4 sweet peppers;
• 300 g of mushrooms;
• 400 g chicken;
• 1 onion;
• 1 tbsp. l flour;
• 200 ml cream;
• 100 g of cheese;
• Salt and vegetable oil.

How to cook julienne of champignons and chicken, you can learn from the description of the recipe.

1. Boil chicken until tender, cool and chop finely.
2. Grind prepared onions and mushrooms in the same way.
3. Fry onion in a small amount of oil in a pan, add mushrooms and continue to fry for 15 minutes.
4. Introduce chicken, stir, fry for 5 minutes. and remove from the stove.
5. In a separate dry pan, fry the flour, pour the cream, whisk with a whisk and warm it well (do not boil!).
6. Salt and pour in mushrooms and chicken, mix thoroughly.
7. Cut the pepper in half, remove the seeds and the stalk.
8. Grease the form with butter, put pepper, fill it with julienne and lay a layer of grated cheese on top.
9. Put in the oven, preheated to 190 ° C, and bake for 15 minutes.

Julienne of chicken, mushrooms, cheese and potatoes

Julienne of chicken, mushrooms and potatoes - a dish with excellent refined taste and ease of preparation.

• 400 g chicken;
• 10 potatoes;
• 500 g of mushrooms;
• Salt, vegetable oil;
• 1 tbsp. l butter;
• 500 ml of milk;
• 2 tbsp. l flour;
• 200 g of cheese;
• 1 bunch of green parsley.

How to cook julienne from champignon mushrooms, chicken and potatoes?

1. Peel, wash and chop the potatoes, fry in vegetable oil until golden brown.
2. Cut the meat into thin strips, mushrooms into cubes and put in another pan and a small amount of oil.
3. Salt, stir and fry for 15 minutes. over low heat.
4. Melt butter, add flour, grind well and fry for 2-3 minutes.
5. Pour milk, mix, let it thicken a little and pour over the meat and mushrooms.
6. Boil over low heat for 5 minutes, add chopped herbs and mix.
7. Fill the greased form with potatoes, put mushrooms and meat.
8. Pour the sauce and sprinkle with grated cheese.
9. Put in a hot oven and bake for 30 minutes. at 180 ° C.
10. Arrange in portioned plates and garnish with parsley leaves on top.

Champignon Julienne with Chicken and Broccoli

Very often, many housewives change the classic recipes of Julienne from mushrooms and, by connecting imagination, replace the components with something new. For example, broccoli or other vegetables are added to the recipe.

• 700 g of mushrooms;
• 400 g chicken;
• 300 g broccoli;
• 2 carrots;
• 3 onions;
• 5 tomatoes;
• 2 tbsp. sour cream;
• 200 g of hard cheese;
• 3 eggs;
• 100 g butter;
• Salt and black pepper;
• 3 tbsp. lchopped parsley.

The recipe for making champignon and chicken julienne with broccoli is an excellent option for a hearty and healthy dinner for the whole family.

1. Wash mushrooms and vegetables, peel, rinse and chop again: carrots and tomatoes in thin circles, straws, onion cubes, broccoli divided into inflorescences.
2. Rinse the meat, boil for 15 minutes. in salted water with bay leaves and allspice.
3. Allow the meat to cool in the broth, then remove, cut into slices and fry in oil until golden brown.
4. Boil carrots and broccoli in chicken broth 15 min.
5. Fry the mushroom straws in a small amount of butter until golden brown.
6. Fry onions separately in oil until transparent, mix with carrots and broccoli, add salt and pepper to taste.
7. Put all the vegetables in a mold greased with butter, lay the meat on top, add salt and then lay out a layer of mushrooms.
8. Spread tomato slices on top, pour sour cream mixed with eggs and sprinkle with hard cheese grated on a fine grater.
9. Put in an oven preheated to 180 ° C and bake for 30 minutes.
10. When serving, sprinkle with chopped parsley.