Chanterelle Julienne: French recipes

Julienne is a French dish that is often served in restaurants. However, making such an appetizer at home is also not difficult. The following 5 recipes for chanterelle julienne will help to carry out this process correctly and quickly.

Classic Chanterelle Julienne Recipe

To cook julienne from chanterelles according to the classic recipe will not be difficult if you prepare all the necessary products and equipment in advance. Traditionally, you need to make a French snack in special portioned pans - cocotte makers.

• 350-400 g of fresh chanterelles;
• 1 large onion;
• 2 tbsp. l odorless vegetable oil;
• 130 g of hard cheese;
• Ground black pepper and salt to taste;
• 30-40 g of butter;
• 1 tbsp. (250 ml) milk;
• 1.5 tbsp. l wheat flour;
• ½ tsp nutmeg;
• Salt and pepper.

Follow the step by step recipe with a photo, and a julienne with chanterelles will not leave any of your loved ones indifferent.

1. Fresh mushrooms are cleaned, washed in water and boiled for 15 minutes.
2. After boiling, they are thrown into a colander, allowed to drain and cut into small cubes.
3. The onions are peeled and cut, choosing the shape of the slices to your taste: rings, half rings or cubes.
4. Fry onions and mushrooms in vegetable oil with salt and pepper.
5. The fried ingredients are distributed in coconuts and bechamel sauce is prepared.
6. In a dry frying pan, fry the flour until golden brown, after which add butter.
7. Mix well, add nutmeg, pour milk and bring to a boil.
8. Constantly stirring the mass, wait until it thickens.
9. Add salt and pepper to taste and pour the sauce with mushrooms and onions.
10. A layer of grated cheese is spread on top of each cocotte.
11. Preheat the oven to 180 ° C and bake julienne until the cheese is melted.

Step by step recipe for chanterelle julienne with chicken

Chanterelle julienne with chicken is also a classic recipe and is considered the most common type of homemade snack.

• 400 g of fruiting bodies;
• 1 large or 2 small chicken fillets;
• Vegetable oil;
• 1 large onion;
• 160 g hard cheese;
• 400-450 ml of milk;
• 50 g butter;
• 1 tbsp. l wheat flour;
• A pinch of nutmeg;
• Salt and pepper.

Delicious chanterelle julienne with chicken is prepared according to the recipe with a step-by-step description.

Chanterelle julienne with Adyghe cheese and chicken breast

Any gourmet will appreciate julienne from chanterelles with Adyghe cheese. Such a product is ideal for maintaining health, and is also greatly appreciated for its taste and nutrients.

• 350 g of chicken breast;
• 200 g of mushrooms (boiled);
• 100 g Adyghe cheese;
• 1 PC. onions;
• 200 ml nonfat cream;
• 1 tbsp. l flour;
• Salt, pepper to taste.
• 50 g of butter and 70 ml of vegetable oil;
• Nutmeg.

1. Grind boiled mushrooms, chicken and onions in cubes or straws.
2. Fry alternately chopped ingredients in vegetable oil, salt to taste.
3. Lay in layers in the cocotte and pour the sauce.
4. Sauce: Dilute flour in cream, add salt and pepper to taste, as well as nutmeg.
5. Bring the sauce to a boil and pour it over the mass in the cocotte makers.
6. Put a copious layer of grated Adyghe cheese on top, bake at 180 ° C for about 10 minutes.

Chanterelle julienne cooked with sour cream in a pan

Chanterelle julienne cooked in a frying pan with sour cream will adequately replace the classic recipe for dishes in cocotte makers.

• 0.5 kg of chanterelles (pre-cooked or frozen);
• 1 chicken breast;
• 2 onions;
• 300 ml sour cream;
• 45 g butter;
• Vegetable oil;
• 2 tbsp. l flour;
• 180-200 g of hard cheese;
• Salt, pepper and fresh herbs for decoration.

Chanterelle julienne with sour cream in a pan is cooked on the stove without using an oven.

1. After cleaning, chop the onions in cubes or half rings, fry in a small amount of vegetable oil.
2. We clean the chicken breast from the skin, separate the fillet from the bones and cut into pieces.
3. Fry the chicken to a golden hue, transfer to a separate plate.
4. Fry the mushrooms in a pan using butter.
5. We combine onions, chicken and mushrooms together, add sour cream and flour, mix.
6. Salt and pepper to taste, mix well again.
7. Three cheese on a coarse or fine grater, lay a layer on top of all the ingredients.
8. Tomim over low heat for 15 minutes, after which we serve to the table, decorated with greens.

Julienne with chanterelles and cream pork

Try making chanterelle pork julienne. The last ingredient will make the dish more saturated and high-calorie, but at the same time incredibly tasty.

• 300 g of pork pulp;
• 400 g of chanterelles;
• 2 onions;
• 300 ml low-fat cream;
• 2.5 tbsp. l wheat flour;
• 50 g of butter, as well as vegetable oil for frying;
• About 200 g of hard cheese;
• Nutmeg to taste;
• Salt pepper.

1. Rinse the meat and then cut into small cubes or a thin straw.
2. Grind mushrooms with onions, and then fry in a pan, pouring a little vegetable oil.
3. Fry meat separately, then combine it with mushrooms and onions.
4. Melt the butter in a separate frying pan, add flour, mix and pour the cream.
5. Add salt, pepper and nutmeg to taste, mix.
6. Distribute the mass over the cocotte mills and sprinkle with grated cheese.
7. Bake pork julienne with chanterelles at a temperature of 180 ° C for 15-20 minutes.