Hearty julienne recipes with potatoes and mushrooms

Julienne with potatoes and mushrooms is much more satisfying than the classic version of this dish, where potatoes are not used. Such a dish can be easily reclassified from appetizers to the category of full-fledged dishes, since, having tasted it, it is unlikely that someone will ask for hot. Well, if chicken is included in the julienne with fell and mushroom cards, then such a culinary masterpiece can easily be served on the festive table.

How to cook mushrooms and potato julienne in the oven

Julienne with potatoes and mushrooms

• Champignons - 500 g
• potatoes - 300 g
• 1 onion,
• sour cream - 400 g,
• 2 tbsp. tablespoons of flour
• cheese - 100 g
• salt, pepper - to taste.

Cut all the potatoes into cubes and put in a pan with a small amount of vegetable oil. Fry the potatoes over medium heat for 5 minutes, then add finely chopped onions and continue to fry for another 10 minutes.

After that add chopped mushrooms to vegetables, mix everything, add salt, cover and simmer for another 10 minutes.

Put sour cream and flour in a bowl, stir well, gradually adding warm water (about 1 cup). Then put the contents of the pan and, gently stirring, fill the cocotte.

Sprinkle coconuts on top with grated cheese and put in a preheated oven. Once the cheese is lightly browned, the mushroom and potato julienne cooked in the oven is ready.

The best recipe for julienne with mushrooms and potatoes

Ingredients:

• a kilogram of mushrooms
• a pound of potatoes
• half a glass of sour cream,
• a glass of milk,
• 250-300 gr. onions
• cheese 50 gr.,
• drain. oil 2 tbsp. l.,
• as much flour
• pepper and salt.

Cooking method:

1. Wash the mushrooms, chop into strips and boil until half cooked. Next, throw them in a colander, let them dry slightly. Then overcook with chopped onions. Peel the potato, cut into small squares.
2. Prepare a sour cream sauce: melt the butter and gradually stir the flour into it until a homogeneous consistency is obtained, after which, stirring constantly, pour in the milk and sour cream slowly. Heat the sauce a little, do not bring to a boil.
3. Pour the mushrooms with the resulting sauce and warm the dish with a slight boil for five minutes.
4. Portion molds (cocotte) generously grease with butter (can be creamy). Put the potatoes, then pour the cooked mass. Sprinkle the top with grated hard cheese, pour the butter and bake in the oven until the cheese is melted. The julienne with mushrooms and potatoes cooked according to this recipe is ready. Bon Appetit!

Oven with mushrooms and potato julienne

Ingredients:

• Potato - 10 pcs.
• Mushrooms - 500 g
• Hard cheese - 200 g
• Cream cheese - 1 pack
• Onion - 3 heads
• Garlic - 3 cloves
• Eggs - 2 pcs.
• Flour, salt, spices, butter and vegetable.

Step by step cooking:

1. Saute the mushrooms. Boil potatoes, peel and cut into cubes.
2. To cook julienne with potatoes and mushrooms, fry the peeled and chopped onion in oil until it becomes transparent.Then connect with the fungi.
3. put a second frying pan on the stove and, without adding oil, fry the flour for several minutes. The main thing is that the flour becomes golden.
4. Then add a spoonful of butter to the flour and, stirring quickly, fry until the butter is absorbed. Continuing to stir, pour a little boiling water into the pan and bring the contents of the pan to a boil. The result is a thick mass.
5. After boiling the sauce, add the cream cheese in it and mix everything. It remains to add salt along with spices. After boiling, turn off the fire. After the sauce has cooled, add eggs to it and mix everything.
6. Put potatoes on the bottom of the baking dish. Top layer of fried mushrooms and chopped garlic, and then fill the contents of the form with sauce. After sprinkling the dish with grated cheese, send the form to the oven.
7. At a temperature of 180 degrees, bake the dish for half an hour. After the fragrant crust is formed, take the julienne with mushrooms and potatoes out of the oven, put on a dish and serve.

Julienne with mushrooms and potatoes

Ingredients:

• 500 grams of champignons,
• 500 grams of potato
• 300 grams of hard cheese
• a couple of onions,
• 200 grams of sour cream,
• vegetable oil, pepper, salt.

Cooking method:

1. To start the onion regimen in small pieces and put it on a frying pan with oil. Onion should be fried until golden brown.
2. Mushrooms should be washed and cut into 4 parts - they should be put in a pan to the onion.
3. To already fried mushrooms, add cubes of potato, sour cream. If a lot of juice is formed, then you should add a pinch of flour, and then put it all out. Add pepper and salt to taste.
4. Stew the julienne for about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put julienne in tartlets. Another option: before adding cheese, you can decompose the julienne into coconuts, and then sprinkle with cheese and put in the oven for 5 minutes.

Julienne recipes with chicken, potatoes and mushrooms

Julienne with potatoes, chicken and mushrooms

Cooking julienne with potatoes and mushrooms is easy. For this we need:

• Chicken (boiled meat) - 300 g,
• oyster mushroom (fried) - 200 g,
• potatoes - 500 g
• mushroom broth or milk - 200 ml,
• 2 tbsp. tablespoons of butter
• 1 tbsp. a spoonful of flour
• sour cream - 200 g,
• 1 tbsp. a spoon of cheese (grated),
• salt to taste.

Cooking the sauce. Fry flour, add butter, pour broth or milk, bring to a boil, mix with sour cream.

Cut the meat into strips, mix with mushrooms, cut the potatoes into strips, pour the sauce, put in a sudok, sprinkle with grated cheese. Bake julienne with potatoes, chicken and mushrooms in the oven for 10-15 minutes.

A simple recipe for julienne with potatoes, chicken and mushrooms

Ingredients:

• 6 pcs potatoes
• 500 g chicken
• 1 medium onion
• 200 g porcini mushrooms
• 1 tbsp. l flour
• 100 ml cream
• 50 g hard cheese
• nutmeg
• herbs (greens) to taste
• salt pepper
• vegetable oil (olive)

Cooking:

1. Cut the potatoes along, remove the middle.
2. Cut chicken fillet, mushrooms and onions into very small cubes, fry in vegetable oil, over high heat for 7 minutes.
3. Add flour to the chicken, lightly fry, and then pour the cream, add salt, pepper and nutmeg. Warm up well, but do not bring to a boil.
4. Spread the resulting mass in the middle of the potato, sprinkle with grated cheese and favorite herbs on top.
5. Bake in the oven at 200 ° C for 15 minutes. You can bake julienne with mushrooms, chicken and potatoes in the microwave until cooked.

How else to cook julienne with chicken, mushrooms and potatoes

Ingredients:

• 500 grams of chicken,
• 300 grams of potato
• 500 grams of mushrooms,
• 200 grams of hard cheese
• 200 grams of onion,
• 300 grams of sour cream,
• butter, salt, pepper.

Cooking method:

1. Onions must be cut into small pieces and fry in a skillet until transparent.Keeping it on the gas for too long is not worth it, since the onion should only set off the aroma and taste of the dish.
2. Chicken meat and mushrooms should be placed in the pan to the onion. Lightly salt and pepper. And all together it is necessary to fry until cooked. After waiting for the evaporation of moisture, it is worth turning off the fire.
3. Forms for julienne need to be greased with butter. Then you need to put chopped potatoes in them, then fried foods, then pour in pre-prepared sauce or sour cream, finally sprinkle with grated cheese. Then put the tins in the heated oven for a quarter of an hour.
4. To determine the readiness of a julienne with potatoes, chicken and mushrooms baked according to this recipe is simple - a crispy golden crust will indicate that the dish can be removed.

Recipe for Julienne in a slow cooker with potatoes and mushrooms

What is needed:

• 400 g of potatoes
• 500 g chicken
• 500 g of mushrooms
• 1 onion,
• 100 g of 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

How to cook:

Boil the chicken in salted water until tender (about 30–40 minutes), cool and cut into small pieces. Cut the potatoes into medium circles, rinse the mushrooms, peel, cut into thin slices. Melt the butter in the multicooker bowl, put the mushrooms. Cook in the “Baking” mode for 30 minutes. Fry with the lid closed, stirring occasionally. 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 potatoes, 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
dig the lid of the multicooker and let the julienne with potatoes and mushrooms cool down a bit, so that the sauce and melted cheese have time to slightly set.

How to cook potato julienne with mushrooms and cheese

Ingredients:

• Potato (large) - 5 pcs.
• Champignons - 400 gr
• Grated cheese - 200 gr
• Onion - 1 pc.
• Butter - 100 gr
• Flour - 1/2 tbsp
• Cream - 250 ml
• Salt, pepper - to taste

The recipe for making julienne in potatoes:

First, thoroughly wash the potatoes, but not yet clean. Cut each potato lengthwise into two equal parts. Then gently, using a dessert spoon, scrape the flesh of the potato. We need a kind of boat of potatoes with a thickness of the sides of no more than 5-7 mm. We put the resulting potato boats in cold water so that the potatoes do not turn black and give away excess starch.

Let’s take care of the rest of the ingredients. Melt the butter in a pan, put our mushrooms in it. Stew the mushrooms on moderate heat for about 5-7 minutes, after which we add the finely chopped onion to them. Stew mushrooms with onions for another 5-7 minutes over medium heat, then add flour to the pan. Mix quickly to thicken the mass.

Having thoroughly mixed the flour, we introduce cream or sour cream into the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. Remove from heat. We put our potato boats in heat-resistant and slightly oiled dishes, put a small piece of butter in each boat, as well as a little salt and pepper.

We fill the boats with mushroom filling. We put our potato boats in the oven, preheated to 180-200 degrees. We bake julienne in potatoes for 15 minutes, after which we sprinkle each boat with grated cheese to form a kind of cheese cap. Put back into the oven and bake another 15 minutes until cooked. As soon as the potato is covered with a golden crust on all sides - it means the dish is ready.Before serving the julienne in potatoes with mushrooms and cheese, a little melted butter can be shed in each serving.

Mushrooms and potato julienne recipes in pots

Potato julienne with mushrooms and potatoes

Ingredients:

• 300-400 g chicken fillet,
• 300 g boiled mushrooms
• 1 kg. potatoes
• 1 tbsp. l flour
• 200 ml of chicken stock or milk,
• 60 g butter
• 250 ml sour cream
• 1 tbsp. l grated cheese, salt.

Cut the meat into strips and fry in butter. Cut the potatoes into strips (or cubes). Place potatoes, meat, mushrooms in portioned clay pots, pour sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

To prepare the sauce for julienne with mushrooms and potatoes cooked in pots, lightly fry the flour in a pan, then add the butter and fry continuously, stirring constantly. Pour in hot broth or hot milk and, stirring, bring to a boil. The resulting white sauce is mixed with sour cream in a ratio of 1: 1 and bring to a boil.

Julienne chicken, mushrooms, potatoes

Description: greens can give a spicy taste to almost any dish. She especially revives the julienne, which, thanks to sour cream, is very satisfying.

Ingredients:

• 400 grams of mushrooms,
• 300 grams of chicken (chicken fillet),
• 4 pcs potatoes
• 200 grams of frozen spinach,
• 300 grams of sour cream,
• a tablespoon of vegetable oil,
• clove of garlic
• 70 grams of cheese,
• salt, black pepper.

Cooking method:

1. It is necessary to prepare mushrooms for julienne - it can be champignons, even better if you take porcini mushrooms or chanterelles. Mushrooms should be washed and cut into slices.
2. Spinach must be thawed, then pour out the liquid and chop the greens. Peel potatoes, cut into small cubes. Boil the chicken fillet and cut into pieces.
3. Heat oil in a frying pan and fry the mushrooms with a pre-chopped clove of garlic. Then add there, fillet, sour cream and spinach, season with pepper, salt, and after - stew for 5-7 minutes.
4. Put the potatoes in small pots, on top of the mushroom mixture and sprinkle with grated cheese on top.
5. In a preheated oven to 200 degrees, you need to put pots of julienne and bake a dish for about 10 minutes. Serve hot on the table.