Julienne with mushrooms and potatoes: recipes with photos
Content
Julienne recipe with potatoes and canned mushrooms
Julienne with potatoes and mushrooms without meat is perfect for vegetarians.
- canned champignons - 1 can;
- onion - 3 pcs.;
- potatoes - 5 pcs.;
- cheese - 250 g;
- sour cream - 200 g;
- flour - 2 tbsp. l .;
- butter - 50 g;
- salt;
- ground black pepper.
Peel the potatoes, grate on a coarse grater and fry a little in oil, about 15 minutes.
Champignons cut into slices and combine with potatoes.
Cut onions in half rings, fry in butter until golden brown and add to the mushrooms.
Stir the sour cream with flour until smooth, add salt, pepper and combine with mushrooms and potatoes.
Let the julienne stew for 3 minutes, arrange in pots, rub the cheese upstairs and put the bake in the oven for 15-20 minutes at a temperature of 190 ° C.
In the recipe for cooking julienne with mushrooms and potatoes, you can also use fresh forest mushrooms. However, then they must undergo heat treatment.
Potato julienne with mushrooms
A very creative option would be to cook julienne in potatoes, the recipe and photo of which are presented below. The whole snack will turn out to be edible, along with the “tins”.
- large potatoes - 5 pcs.;
- champignons - 500 g;
- onion - 4 heads;
- cheese - 200 g;
- flour - 2 tbsp. l .;
- cream - 200 g;
- butter - 100 g;
- paprika;
- salt;
- garlic - 2 cloves;
- ground black pepper;
- dill greens.
Wash the potatoes well with a sponge and cut into two parts. Gently pull out the core with a spoon to make a boat 6-7 mm thick. Put tubers in water so that excess starch comes out of them.
Slice the mushrooms and fry in butter for 7-10 minutes.
Add finely chopped onions to them and simmer another 10 minutes.
Pour flour to the mushrooms, stir quickly and pour in the cream.
Stir, add salt, pepper, paprika, crushed garlic and simmer until thickened.
Put a filling in each potato dish and put in the oven for 15 minutes.
Remove the julienne from the stove, put the grated cheese on top and put it again baking for 15 minutes.
Before serving a snack, put a small piece of butter in each “boat” and sprinkle with herbs.
Julienne with potatoes and mushrooms in a bowl has long been popular because of the simplicity of preparation and the richness of taste. Thanks to the jacket, you don’t need to separately deal with the main dish and side dish - everything is baked together. This appetizer is juicy, with a pleasant mushroom aroma.
How to cook potato julienne at home
The recipe for julienne in pots with potatoes is very simple - it cooks quickly. Your household will be delighted with this snack.
- mushrooms - 600 g;
- medium potatoes - 10 pcs.;
- onion - 4 pcs.;
- cheese - 300 g;
- cream - 300 g;
- flour - 3 tbsp. l .;
- milk - 100 ml;
- seasoning for mushrooms;
- butter - 30 g;
- salt;
- ground white pepper.
Cut onion and mushrooms into slices and fry until half cooked over low heat.
Salt, add pepper and mushroom seasoning (to taste), add flour and stir well.
Immediately pour milk and cream, bring to a boil.
Grate peeled potatoes on a coarse grater and fry for 10 minutes.
We grease the pots with oil, apply the bottom layer of potatoes.
On it a layer of mushrooms and onions, pour the last layer of grated hard cheese and put in the oven.
Bake at 190 ° C for 20 minutes.
Cooking julienne with potatoes at home is easy, but the taste is amazing.
Oven julienne with meat, mushrooms and potatoes
For lovers of meat hot snacks, we offer julienne with meat, mushrooms and potatoes. Its satiety will increase due to the presence of meat, so you should forget about calories. However, you will not regret having tried this julienne.
- pork meat - 400 g;
- champignons - 600 g;
- potatoes - 8 pcs.;
- onion - 3 heads;
- cheese - 200 g;
- sour cream - 250 g;
- olive oil - 5 tbsp. l .;
- flour - 2 tbsp. l .;
- salt and pepper (to taste).
Rinse the meat well, cut into small cubes 1x1 cm and immediately put on the bottom of the pots.
Grate the potatoes on a coarse grater and put a second layer on the meat.
Cut the onions in half rings, fry in oil until soft and add the sliced mushrooms.
Fry for 5 minutes, add salt and pepper to taste, mix and put in a third layer in pots.
In a dry frying pan, fry the flour until creamy, pour in sour cream and mix well. Simmer for about 10 minutes.
Pour sour cream sauce into pots and grate grated cheese on top.
Cook julienne with meat, mushrooms and potatoes in the oven for 1 h 10 min at 190 ° C.
Note that it is still better to cook julienne with potatoes and mushrooms with chicken. It is more tender and less high-calorie, besides it is prepared in 20 minutes.
Julienne in pots in the oven with potatoes will be a good alternative to Julienne in the cocotte makers, and the taste will not change at all.
