How to cook chanterelle mushroom julienne
The main ingredient of julienne is sour cream or cheese sauce. In addition, chanterelle julienne can be supplemented with any meat components - chicken, ham, seafood and fish.
I must say that for the dish you can take both fresh and frozen chanterelles.
Content
A simple recipe for chanterelle julienne
We want to offer a simple recipe for chanterelle julienne, the preparation of which will take very little time.
- chanterelle mushrooms - 500 g;
- onion - 3 heads;
- flour - 1.5 tbsp. l .;
- cream (sour cream) - 5 tbsp. l .;
- Russian cheese - 200 g;
- olive oil - 3 tbsp. l .;
- ground black pepper - 0.5 tsp;
- salt to taste.
Finely chop the onion into cubes and fry until soft.
Cut the chanterelles with noodles, add to the onion and fry over medium heat for 10-15 minutes.
Pour cream into the mushroom mixture, mix and simmer for 3-5 minutes.
Pour flour into portions in a frying pan to cream and mix thoroughly.
Salt the mixture, sprinkle with pepper, mix and simmer for 2 minutes.
Put the julienne in the molds, sprinkle the top with grated cheese.
Preheat the oven to 180 ° C, place the forms in it and bake for about 10 minutes.
The nutritious mushrooms of chanterelles and julienne from them will turn out to be very tasty, and will delight your family.
Recipe for Cooking Chicken and Chanterelle Julienne
Today, almost every housewife uses a recipe for julienne with chicken and chanterelles to surprise their loved ones. Although this dish is quite easy to prepare, it has no equal in nutrition and nutrition.
- chanterelles - 400 g;
- chicken meat (breast or fillet) - 400 g;
- sour cream and cream - 150 g each;
- onions - 2 pcs.;
- cheese (Dutch or Russian) - 200 g;
- flour - 2 tbsp. l .;
- Provencal herbs - 0.5 tsp;
- garlic cloves - 2 pcs.;
- paprika and black pepper - 1/3 tsp each;
- olive oil;
- salt;
- parsley and dill.
Cut raw chicken into thin strips, put in a pan with olive oil and fry for 15 minutes.
Chop onions, add to meat and fry for another 7 minutes.
Chanterelles cut into noodles, add to the meat, mix well and fry for 10 minutes.
Separately mix the cream, sour cream, flour and beat with a whisk.
Add salt, paprika, black pepper, Provence herbs, finely chopped garlic cloves to the sauce and beat well.
Combine with chanterelles, meat and simmer over low heat for 15 minutes, stirring all the time.
Pour julienne into molds, sprinkle cheese on top and put in the oven.
At a temperature of 180-190 ° C, bake for 7-10 minutes.
When serving, sprinkle each serving of julienne with chopped greens.
You can cook julienne from chanterelles and chicken in 45 minutes. Your guests will appreciate its taste.
Chanterelle julienne with Adyghe cheese and chicken liver
Chanterelle julienne with Adyghe cheese, which has a rather interesting and strict taste, is prepared for gourmets. This simple cheese is difficult to replace, but if not, use regular cottage cheese or feta cheese.
- mushrooms - 500 g;
- Adyghe cheese - 200 g;
- chicken liver - 200 g;
- cream (fatty) - 300 g;
- flour - 2 tbsp. l .;
- onion - 2 heads;
- salt to taste;
- vegetable oil - 4 tbsp. l .;
- ground lemon pepper;
- green onions - a bunch;
- parsley greens.
Soak the liver in water for 2 hours, and then boil in salted water for 30 minutes. Allow to drain, cool and cut into thin strips.
Chop the onion and fry in oil until soft.
Chop the chanterelles, pour into the onion, add the liver and fry for 15 minutes over medium heat.
Combine the cream, flour in a separate bowl and mix well.
Pour lemon pepper, salt, a little chopped green onion, ½ Adyghe cheese and mix.
Combine the sauce with chanterelles and liver, simmer for 3-5 minutes.
Pour into molds and grate with cheese on top.
Put in the oven and bake for 7-10 minutes at 190 ° C, sprinkle with the remaining herbs when serving.
This recipe for julienne with chanterelle mushrooms will turn out to be sophisticated and delicious in taste.
Cooking chanterelle julienne in a pan
Below is a recipe with a photo of a step-by-step description of chanterelle-free julienne. This dish is also easy to prepare and does not require much of your time. If you would like to please a large family with a delicious dinner, cook the chanterelle julienne in a pan. This option is designed in case there are no cocotte makers at hand, or if they are not enough for a large company.
- boiled chicken fillet - 300 g;
- chanterelles - 400 g;
- cream - 400 g;
- onion - 2 heads;
- flour - 3 tbsp. l .;
- refined oil - 4 tbsp. l .;
- Mozzarella cheese - 150 g;
- paprika - 1 tsp;
- ground red pepper - a pinch;
- salt;
- dried marjoram - 1 pinch;
- rosemary - 1 pinch.
Combine the fillet sliced with thin noodles with chopped onion, fry in a pan for 15 minutes.
Chanterelles cut into strips and fry in another pan for 15 minutes.
Combine meat and mushrooms, add all the spices and mix. Simmer for 10 minutes, stir constantly.
Mix grated cheese, cream and flour, stir well and send to the mushrooms.
First simmer for 10 minutes, then cover the pan with a tight lid and simmer for 5-7 minutes.
Chanterelle and chicken julienne with sour cream
Another recipe - chanterelle julienne with sour cream, will become a kind of “magic wand” for you if the guests unexpectedly arrived.
- cooked chanterelles - 500 g;
- chicken fillet - 200 g;
- hard cheese - 300 g;
- sour cream - 400 g;
- onion - 1 head;
- cloves of garlic - 2 pcs.;
- red bell pepper - 1 pc.;
- olive oil;
- salt;
- flour - 2 tbsp. l .;
Dice the onion, garlic into thin slices, put in a pan and fry for 5 minutes.
Chicken fillet cut into small pieces, combine with onion and garlic, fry for 10 minutes.
Add the chanterelles to the meat and fry for another 5 minutes.
Peel the bell peppers from the seeds, cut into small pieces and add to the mixture, simmer for 10 minutes.
Combine sour cream with flour, salt and ½ part of cheese, mix well.
Fill the molds with ½ julienne, pour one part of the sauce on top and put in the oven to bake for 5 minutes.
Pull out the forms, fill with julienne and pour the second part of the sauce, grate the cheese on top.
Put to bake for another 10 minutes, until the top is browned.
This option of julienne with chanterelles and chicken, with the addition of a large amount of sour cream, will be for your guests a highlight of the festive table.
