Forest mushroom julienne: appetizer recipes

Forest mushrooms in a creamy sauce, which are sprinkled with hard cheese, grated, and baked in a coconut bowl, called julienne. And although this name came from France, the dish itself is original Russian. For us, wild mushroom julienne is a hearty, simple appetizer that is served only hot.

The dish is really prepared quite simply and it turns out delicious. Therefore, if someone has never cooked it, we offer a traditional recipe for wild mushroom julienne. And if you don’t have cocotte makers for cooking it, you can use the usual baking dish, and then cut the dish into portions and put in plates.

Forest mushroom julienne with sour cream

Ingredients:

• forest mushrooms - 500 g;
• sour cream (fat) - 1 tbsp .;
• hard cheese - 100 g;
• butter - 3 tbsp. l .;
• wheat flour - 1.5 tbsp .;
• dill greens;
• ground black pepper - 1/3 tsp;
• salt.

To prepare julienne from forest mushrooms, fruit bodies must be prepared in advance. Fresh forest mushrooms must always be pre-treated. Then they need to be boiled in salt water for 20-25 minutes.

Cut boiled mushrooms into thin strips and fry them in butter until crisp.

Add flour to mushrooms, pour sour cream, pour pepper, salt, mix well and bring to a boil over medium heat.

Pour the hot mixture into the cocotte makers, pour grated cheese on top of each and put in the oven.

Julienne should be baked at 180 ° C until golden brown. Before serving, you can sprinkle with dill.

This mushroom mushroom julienne from forest mushrooms turns out to be very tasty, with the aroma of a real forest, which in no way can be compared with purchased mushrooms.

Forest mushroom julienne with tongue

We offer the following recipe for wild mushrooms julienne with the addition of a tongue. And piquancy will add garlic and red pepper.

Ingredients:

• boiled tongue - 300 g;
• forest mushrooms (any) - 300 g;
• onions - 2 heads;
• sour cream - 150 g;
• cheese (hard varieties) - 50 g;
• cloves of garlic - 4 pcs.;
• flour - 2 tbsp. l .;
• butter - 3g;
• olive oil;
• hot ground pepper (red) - 1/3 tsp;
• salt.

Cut the boiled tongue into thin strips, put in a pan with olive oil and fry for 15 minutes.

Fry the cooked wild mushrooms in a separate frying pan until golden brown.

Chop the onion, pour it into the mushrooms and fry until soft.

Add sliced ​​garlic cloves, season with pepper and salt, mix and fry for 3-5 minutes.

For the sauce, mix butter, flour and sour cream in a pan. Stir well, heat, but do not bring to a boil and remove from stove.

First, put the grated cheese in layers in the molds, then pieces of the tongue and mushrooms with onions.

Drizzle with sour cream sauce and grate a layer of cheese on top again.

Add 1 tsp. melted butter and put in the oven for 15-20 minutes.

Wild mushroom julienne with chicken

We offer you an interesting and simple recipe for wild mushroom julienne with a photo. For him, all the products are affordable, and the snack turns out to be of excellent taste with useful nutrients.

Ingredients:

• chicken fillet - 2 pcs.;
• forest mushrooms - 400 g;
• cheese - 100 g;
• onion - 2 heads;
• butter - 70 g;
• ground black pepper - to taste;
• salt.

Sauce:

• milk - 2 tbsp .;
• butter - 70 g;
• flour - 70 g;
• nutmeg - to taste;
• salt and pepper to taste.

Cook chicken fillet in salted water, remove and allow to cool.

Dice the onions, fry in butter until soft.

Add the boiled mushrooms, chopped into small pieces, into the onion and fry for 15 minutes. Combine vegetables with chicken in a separate bowl.

Melt the butter for the sauce, add flour and fry until creamy.

Gently add milk in portions, beat well, season with spices and nutmeg.

Simmer for 7-10 minutes until the sauce thickens, stirring constantly.

Lubricate the molds with butter, put mushrooms and chicken fillet in them.

Pour the sauce and grate a layer of cheese on top.

Put in the oven, preheated to 180 ° C and wait until the crust forms.

Wild mushroom julienne with chicken is a festive appetizer, although on ordinary days this dish will delight your household.

Sometimes forest mushrooms can be replaced and champignonsif not the season for picking mushrooms. However, with this replacement, the taste of the snack will turn out different.

Wild mushroom julienne with cream and olives

It’s easy to make wild mushroom julienne with cream. To do this, just follow this recipe.

Ingredients:

• forest mushrooms - 500 g;
• cream (fatty) - 1.5 tbsp .;
• butter - 40 g;
• Bulgarian pepper (red) - 1 pc.;
• olives - 50 g;
• cheese - 100 g;
• flour (premium) - 2 tbsp. l .;
• dried basil - 1 tsp;
• salt;
• ground black pepper - to taste;
• paprika - 1 tsp.

Fry the cooked boiled mushrooms in oil until crisp, pour cream (0.5 tbsp.) And simmer for 2 minutes.

Add all the spices, including salt, chopped olives and bell pepper, stir and simmer for another 5 minutes under the lid.

Pour in flour, stir well and simmer over low heat until thickened.

Remove from heat and pour into baking tins.

In each form, equally divide the cream that remained and put in the oven.

Bake for 10 minutes, remove from oven, sprinkle with grated hard cheese on top and put in the oven again.

Bake until a golden crust appears on the julienne.

Frozen Forest Mushrooms Julienne with Sour Cream

Ingredients:

• frozen mushrooms - 500 g;
• onion - 2 pcs.;
• mayonnaise - 1 tbsp. l .;
• sour cream - 2 tbsp. l .;
• hard cheese - 100 g;
• salt;
• olive oil - 4 tbsp. l .;
• ground pepper black.

Defrost the mushrooms, put on a paper towel to make the glass liquid.

Chop the onion and fry in olive oil until tender.

Cut mushrooms, combine with onions and fry for 5 minutes.

Pour sour cream and mayonnaise into the pan to the mushrooms, add salt, pepper, stir and simmer for 10-15 minutes.

Fold in forms, sprinkle with a layer of cheese and put to bake until golden brown, about 15-20 minutes.

Frozen wild mushrooms julienne is no different from fresh cooking options. It turns out the same delicious and fragrant.