Fresh, dried and frozen porcini mushrooms

Porcini mushroom julienne is considered one of the most delicious dishes. Better than these fruiting bodies for making hot snacks, not to be found. Having tasted such dishes, you will remember their refined taste and aroma for a long time.

Classic julienne recipe with fresh porcini mushrooms

We suggest first to get acquainted with the classic recipe for julienne with porcini mushrooms, which is very suitable for any holidays.

• White mushrooms - 1 kg;
• onion - 5 pcs.;
• cream - 250 g;
• butter - 4 tbsp. l .;
• processed cheese - 150 g;
• hard cheese - 300 g;
• sugar - 1 tbsp. l .;
• salt;
• ground black pepper.

Cut fresh mushrooms into strips, fry in oil until water evaporates, about 25 minutes. Add a little salt and ground pepper, mix.

Cut the onion into rings, fry separately in oil. Add sugar, which will caramelize the onion and give a spicy flavor.

Boil the cream for 2 minutes, add grated cream cheese and mix well until it melts.

In forms put 3 tbsp. l mushroom mixture, the second layer of 2 tbsp. l Luke.

Pour 2 tbsp. l cream cheese sauce and pour on top with cheese, grated on a coarse grater.

Make one more layer: boletus, onion, sauce and hard cheese.

Bake in the oven for about 15 minutes at 190 ° C.

Classic julienne is cooked with flour, but many do not like flour sauce. Therefore, the option of julienne with cream cheese in a combination of mushrooms and cream is a good solution. The classic julienne with porcini mushrooms will turn out tender and fragrant.

Julienne with chicken, porcini mushrooms and cheese

Hot julienne with chicken and porcini mushrooms will come in handy in the cold season, when the family is waiting for dinner for something especially delicious.

• chicken meat - 600 g;
• porcini mushrooms - 600 g;
• hard cheese - 300 g;
• onion - 3 pcs.;
• sour cream - 300 g;
• flour - 3 tbsp. l .;
• olive oil;
• salt;
• ground white pepper;
• paprika.

We suggest using a step-by-step recipe for julienne with chicken and porcini mushrooms.

Cook meat, cool and cut into thin strips.

Mushrooms and onions cut into cubes, put in a hot pan with olive oil and fry until cooked.

In a separate pan, fry the flour to beige, add sour cream, salt, add pepper and paprika, and bring to a boil.

Combine meat and mushrooms, pour sour cream sauce and mix.

Distribute the finished filling into molds, pour a layer of grated cheese on top and send to the oven.

As soon as the top layer of julienne turns golden, remove and serve the dish to the table.

Chicken Julienne Recipe

A great appetizer for the feast will be julienne from porcini frozen mushrooms. They do not lose their aroma even after defrosting.

• chicken fillet - 400 g;
• frozen mushrooms - 400 g;
• onion - 2 pcs.;
• cream (15%) - 300 g;
• ghee - 20 g;
• cheese - 200 g;
• flour - 2 tbsp. l .;
• nutmeg - 0.5 tsp;
• lean oil;
• salt;
• greens (for decoration).

Cut the meat into slices, salt and fry in vegetable oil until golden.

Chop the onion into cubes and fry in butter until soft.

Thawed and squeezed mushrooms, cut into thin noodles and fry over high heat until cooked.

Combine meat, onions and mushrooms, mix well and salt.

Fry flour in a dry frying pan for 3-5 minutes, add melted butter, mix thoroughly and pour cream.

Break lumps well, add nutmeg and simmer until thick.

Pour the sauce into the mushroom filling, mix and place on the cocotte makers.

Bake in the oven for 15 minutes at a temperature of 180-190 ° C.

Serving the dish to the table, garnish with parsley sprigs. Fried toasts with garlic sauce will look very good with julienne.

The recipe for julienne from frozen porcini mushrooms will be an indispensable dish for those who do not have enough time for long culinary procedures, because the mushrooms are frozen already boiled.

Dry mushroom julienne with chicken

You can also cook julienne from dried porcini mushrooms. However, before this, they need to be filled with cold water for 24 hours.

• mushrooms (dried) - 100 g;
• onion - 3 pcs.;
• sour cream - 100 g;
• chicken meat - 300 g;
• cream (fatty) - 250 g;
• cheese - 200 g;
• flour - 2 tbsp. l .;
• vegetable oil;
• ground pepper (black) - 1/3 tsp;
• salt;
• green onions - 1 bunch;
• walnuts - 0.5 tbsp.

This julienne from dried porcini mushrooms is not inferior in taste to other options. The tenderness and aroma of this dish will pleasantly surprise everyone who tries it.

Squeeze out the soaked mushrooms, cut into small slices.

Chop the bulbs and fry in a saucepan to a soft consistency.

Put mushrooms in the onion and fry until the mushroom liquid evaporates.

Boil chicken meat, allow to cool, cut into strips and combine with mushrooms.

Sprinkle the mixture with flour, mix well, pour sour cream and cream.

Simmer over low heat until thickened.

Season with salt, pepper, crushed walnut kernels, chopped green onions and stir.

Divide the filling according to the forms, grate the cheese, sprinkle on top and put to bake until golden brown.

Recipe for Julienne with porcini mushrooms and cheese in the oven

The following is a recipe for julienne with porcini mushrooms and cheese. Here, cheese will bring its exquisite taste and unique flavor to the dish.

• mushrooms - 700 g;
• onion - 4 pcs.;
• hard cheese - 300 g;
• flour - 3 tbsp. l .;
• milk - 200 g;
• olive oil;
• butter - 70 g;
• salt;
• ground black pepper - a pinch;
• ground nutmeg - 1/3 tsp.

Grind the mushrooms with straws and fry in olive oil until all the liquid has evaporated.

Add chopped onion rings to the mushrooms and fry until soft.

Melt butter, add flour and mix thoroughly. Pour in milk in portions and mix well.

Bring to a boil, remove from heat, add nutmeg, salt and pepper.

Kokotnitsy half fill stuffed with mushrooms and onions. Sprinkle with grated cheese and put the filling again.

Spread the remaining grated cheese evenly over the top layer.

Bake porcini mushrooms in the oven until cheese is creamy top.

Porcini mushrooms julienne with sour cream: recipe with photo

Another simple and uncomplicated recipe for porcini mushrooms julienne with sour cream can please your family any day. Moreover, this option of hot snacks is prepared in just 30 minutes.

• porcini mushrooms - 800 g;
• onion - 3 onions;
• sour cream - 200 g;
• cottage cheese (not sour) - 100 g;
• cheese - 300 g;
• paprika;
• vegetable oil;
• seasoning for mushrooms - 1 tsp;
• a bunch of parsley.

Cut mushrooms into small pieces, chop the onion, combine everything and fry for 20 minutes over medium heat.

Mix sour cream and cottage cheese until smooth, simmer for 3 minutes.

Combine the sour cream sauce with the filling of mushrooms and onions, add seasoning, paprika and stir.

Put the mass in molds, sprinkle with grated cheese on top.

Place the mushroom julienne with sour cream in the oven and bake for 5-7 minutes at 200 ° C.

When serving, garnish with chopped parsley.

How to cook porcini julienne in a pan?

Often, young housewives ask the question: how to cook julienne from porcini mushrooms, if there are no coconuts and baking dishes? In this case, use an ordinary deep frying pan. If the family has several adults, then the porcini mushroom julienne in the pan can serve as a lunch snack or a light dinner.

• chicken leg - 2 pcs.;
• mushrooms (ceps) - 600 g;
• Dutch or Russian cheese - 300 g;
• onion - 4 heads;
• sour cream - 400 g;
• flour - 3 tbsp. l .;
• salt;
• garlic cloves - 3 pcs.;
• ground pepper mixture;
• butter;
• basil leaves.

Cut the onion heads into rings and fry in oil until soft.

Boil the meat, remove the bones, peel and cut into slices.

Combine meat, onions, diced mushrooms and simmer for 20 minutes.

Add all seasonings and chopped garlic, mix and pour flour into the mixture.

Pour sour cream in portions, stir well and simmer over medium heat for 5 minutes.

On top, grate cheese in a pan and close the lid. Simmer for 15 minutes until the grated cheese melts.

Before serving, sprinkle the julienne with basil leaves, which will give the dish an original flavor.

A very simple recipe for porcini mushrooms julienne with cream. Although it takes a little time to cook it, to taste - it has no equal.

• mushrooms - 1 kg;
• onion - 4 heads;
• cream - 400 g;
• cheese - 300 g;
• flour - 2 tbsp. l .;
• salt;
• refined oil;
• chili pepper to taste.

Cut onions and mushrooms into strips, salt, add pepper and fry on low heat for 20 minutes.

Pour flour into the mushroom filling, pour in the cream and mix well so that there are no lumps.

Distribute the mass into molds and put grated cheese on top.

Bake in the oven for 15 minutes at 180 ° C.

Cep mushroom julienne with ham

I would like to share an excellent recipe for mushroom mushroom julienne with the addition of ham. This option will be more to the liking of men.

A detailed description of the recipe with a photo of julienne with porcini mushrooms is below.

• ham - 400 g;
• mushrooms - 500 g;
• onion - 3 heads;
• sour cream - 300 g;
• flour - 2 tbsp. l .;
• garlic cloves - 3 pcs.;
• ground black pepper;
• salt;
• cheese - 300 g;
• olives - 50 g;
• vegetable oil.

Chop mushrooms and onions arbitrarily, fry for 20 minutes in oil.

Salt, add pepper, diced garlic cloves and olives, mix.

Make a sauce from sour cream and flour: mix the ingredients until smooth so that there are no lumps left.

Combine the sour cream mixture with mushrooms and onions.

Add the sliced ​​ham and mix well.

Kokotnitsy fill with filling and pour grated cheese into each.

Bake in the oven at 180 ° C for 20 minutes.

Ceps julienne recipe with cream and cauliflower

The recipe for mushrooms julienne with the addition of cauliflower is better for vegetarians.

• mushrooms - 300 g;
• onion - 3 pcs.;
• cauliflower inflorescences - 300 g;
• hard cheese - 300 g;
• lean oil;
• oregano and black pepper - a pinch;
• Bulgarian red pepper - 2 pcs.;
• cream - 200 g;
• salt;
• flour - 1 tbsp. l .;
• green basil.

Fry the onion, sliced ​​in half rings in oil, until soft.

Add mushrooms, cut into random pieces, add to the onion and stew for 15 minutes.

Boil the cabbage inflorescences in salt water for 5-7 minutes and drain the water.

Add cabbage to the mushrooms, add salt to taste, ground pepper, oregano and stir.

In a separate frying pan in oil, fry the chopped noodles bell pepper.

Combine it with cabbage and mushrooms, pour cream and add flour.

Stir everything thoroughly so that lumps from flour do not form and simmer for 7-10 minutes.

Put the filling in the prepared forms and put in a hot oven for 20 minutes.

Remove, pour into each grated cheese and put the bake again until golden brown, about 10 minutes.

Serve julienne to guests or their homemade basil decorated with green leaves.

Porcini mushrooms julienne can be made in advance and refrigerated directly in forms. And then, before the guests arrive, quickly bake in the oven. Timely hot appetizer in the cold season will really please them.