Mushroom julienne recipes in ordinary and potato cocotte makers

Modern cooking knows many variations in the preparation of this French dish. Today, no banquet or feast is possible without julienne in the cocotte mills (see recipes with photos below). If this dish confidently leads in your culinary menu, we suggest preparing it in various ways.

Julienne with chicken and champignons in cocotte

Of course, the most popular is still the traditional julienne with chicken and mushrooms in cocotte makers.

• Chicken breast - 1 pc.;
• Mushrooms champignons - 500 g;
• Sour cream 36% fat - 1.5 tbsp. (250 ml);
• Hard cheese (any grades) - 200 g;
• Onion - 2 heads;
• Butter - 4 tbsp. l .;
• Flour (sifted) - 1-2 tbsp. l .;
• Salt pepper.

First, separate the breast meat from the bone, rinse in water and boil with a couple of a pinch of salt until tender.

Then cut the meat into strips and lightly brown it in a pan with olive oil.

Fry until chopped finely chopped onion and add mushrooms to it, sliced ​​in slices.

Fry the mushrooms until half cooked, and then combine with the meat, continuing to keep the pan on fire for a couple more minutes.

Separately, pour the flour into the pan, put on the fire and stir until it begins to change its color to cream.

We send butter, sour cream and flour to the flour. Salt and pepper the sauce, mix it well again, simmer for 5 minutes.

Meanwhile, we distribute the chicken-mushroom mixture over the metal cocotte mills, top with the finished sour cream sauce.

We heat the oven to 180 ° C and before sending julienne into it, sprinkle it with grated cheese.

We bake mushroom julienne with chicken in cocotte until golden brown.

Recipe for Julienne with champignonamia in cocotte

The following recipe for julienne with mushrooms in cocotte mills is prepared without chicken. It can also be appreciated by those who do not eat meat products.

• Champignons - 600 g;
• Sour cream (mayonnaise or cream) - 1.5 tbsp .;
• Onion - 1 large piece;
• Flour - 2 tbsp. l .;
• Vegetable oil - for frying;
• Salt, pepper - to taste.

Instead of the usual mushrooms we can use any other forest mushrooms, but they must undergo preliminary heat treatment.

So, chop the mushrooms with straws, cut the onion in half rings.

In oil, fry our slices until the juice secreted by the mushrooms begins to evaporate.

Continuing to fry the mass, add the sifted flour to the mushrooms, mix well and pour the sour cream.

Salt, season with pepper and stir well again.

We put the almost ready-made julienne with mushrooms in coconut dishes, sprinkle with cheese and send it to preheat in a preheated (190 ° C) oven for 10-15 minutes.

Cocktail Julienne Recipe with Mushrooms and Chicken Liver

Those who like offal can try the julienne recipe in cocotte mashrooms with mushrooms and chicken liver.

• Mushrooms (oyster mushroom, champignons) - 300 g;
• Chicken liver - 300 g;
• Sour cream or mayonnaise - 1 tbsp .;
• Hard or processed cheese - 150 g;
• Onion - 1 pc.;
• Olive (vegetable) oil - for frying;
• Salt pepper;
• Fresh greens.

We wash the raw chicken liver under the tap and remove all unnecessary streaks.

Pour a little oil into the pan, put on the fire and put the offal, fry until cooked.

Put the liver on a paper towel to remove excess oil, and then cut into strips and arrange on the cocotte maker.

Fry the mushrooms cut into thin slices and finely chopped onions until half-cooked, season with salt and pepper.

On top of the liver, distribute ½ part of sour cream and lay out the onion-mushroom mass.

Again, grease the julienne with the remaining sour cream, sprinkle with herbs and grated cheese.

Bake in the oven for 15 minutes at a temperature of 170-180 ° C.

How beautifully serve julienne in a cocotte is shown in the photo below. Do not forget to put each bucket on a plate before serving and put a papillot on its handle.

What to cook julienne if there are no cocotte makers: a recipe for a frying pan

But what can cook julienne if there are no cocotte makers? I must say that many experienced housewives successfully use ordinary pans without handles - the taste of the dish remains the same piquant and aromatic.

• Boiled chicken fillet - 2 pcs.;
• Fresh champignons - 300 g;
• Red onion - 1 pc.;
• Hard cheese - 100 g;
• Sour cream - 1.5 tbsp. (250 ml);
• Flour - 2 tbsp. l .;
• Lemon juice - 1 tbsp. l .;
• Garlic - 1-2 cloves;
• Mustard - 1 tsp;
• Salt pepper.

Cut the bird fillet into strips or small cubes.

Fry until half cooked onion, sliced ​​in half rings, along with mushrooms, chopped slices.

Sauce: combine sour cream, crushed garlic, mustard, lemon juice, salt and pepper in one bowl and mix well.

Separately, in a pan, brown the sifted flour and add to the sour cream, mix, so that the lumps disappear.

Spread chicken, mushrooms with onions and sour cream in layers evenly over the pan.

Sprinkle with cheese grated on a coarse grater and send to bake for 10-15 minutes at 190 ° C.

Serve to the table, after dividing the dish into portions.

What to cook julienne if there are no cocotte makers: a recipe in edible potato tins

What else to cook julienne if there are no ordinary cocotte makers? It turns out that replacing traditional ladles can be a product that everyone has at home. So, you can cook an unusual julienne in the "cocotte" of potatoes.

• Large potato - 10 pcs.;
• Mushrooms - 600 g;
• Onion - 2 pcs.;
• Flour - 1 tsp;
• Sour cream or cream - 1 tbsp .;
• Cheese - 150-200 g;
• Salt pepper.

The first step is to thoroughly wash the potatoes in water. You can peel it, or you can leave it as it is.

Cut the tubers in half and remove the core with a spoon, leaving the walls and bottom about 7 mm thick.

Lightly fry the onion, cut into half rings, and add to it the cubes of the mushrooms.

Pour flour to the mass, mix and then send sour cream, salt and pepper.

After mixing the resulting mixture, simmer everything together for 7 minutes until thickened.

Put the julienne in the potato "cocotte" and put on a greased baking sheet.

Bake the molds in the oven for 15 minutes, preheating it to 200 ° C.

Remove and sprinkle grated cheese on top, and then return to the oven, continuing to bake for about half an hour.

I must say that julienne in edible “cocotte makers” has recently become extremely popular. It can be prepared in anything: in tomatoes, bell peppers, bread rolls, tartlets, etc.