Julienne with meat and mushrooms: recipes of hearty dishes
For the preparation of julienne with meat and mushrooms according to the classic recipe, champignons are used, and there are many reasons for this. The main reason is that they cook very quickly. But besides this, champignons are also very useful, since they contain a lot of vitamins (groups B, PP, E, D) and useful organic acids and minerals, and in terms of the amount of phosphorus they contain, they can compete with seafood. How to cook julienne with mushrooms and meat correctly? The following recipes will help you with this.
Content
Oven cooked julienne with meat and mushrooms
Julienne with meat and mushrooms cooked in the oven will surely appeal to all family members, and its aroma will remain in memory for a long time. To prepare it you will need:
- boiled chicken fillet;
- champignons - 250-300 g;
- onions - 1 head;
- hard unsweetened cheese - 100 g;
- cream - 200-220 ml;
- wheat flour - 2 tbsp. spoons;
- vegetable oil - 50 ml;
- pepper, salt and spices to taste.
Cooking process:
1. Cut the fillet into medium cubes. Peel the onion, cut into thin rings. Rinse the mushrooms under running water in a colander and cut into slices;
2. Heat the oil in a pan and fry onions on it until a beautiful golden yellow color;
3. Add mushrooms to the onion, salt, add pepper, spices and simmer for about 10 minutes to evaporate the excess liquid;
4. Add meat to the pan, mix everything thoroughly and stew for another 5 minutes so that the meat absorbs the aromas of onions and mushrooms;
5. Fry flour in a separate pan within 3-5 minutes, then gradually add flour to it, carefully rubbing all the formed lumps;
6. Add the resulting sauce to meat with mushrooms and onions. Mix thoroughly and put the resulting mixture into baking tins. Sprinkle with hard cheese on top and send to bake for 20 minutes in the oven at 180 degrees.
It is important that all ingredients be chopped very finely. Cream can be replaced with low-fat sour cream.
Julienne recipe with mushrooms, meat and potatoes
Julienne with mushrooms gained unprecedented popularity, so over time a lot of recipes for this dish appeared, and other products began to be added to its composition and one of them is potato. A very tasty and hearty dish is julienne with mushrooms, meat and potatoes. To prepare it, you will need the following ingredients:
- 450 g of fresh mushrooms;
- 300 g of boiled chicken;
- 650 g of potatoes;
- 150 g of yellow onions;
- 250 ml of heavy cream;
- 100 ml pasteurized milk;
- 250 g of hard cheese;
- 50 g of flour;
- spices, salt.
Cooking process:
1. Peel the onion, finely chop and brown in well-heated sunflower oil;
2. Wash the mushrooms, chop into thin slices, add to the onion, mix, simmer for 5-7 minutes and pour in the milk;
3. Cream thoroughly mixed with flour, beat with a whisk, boil and add to vegetables;
4. Chop the meat, add to the pan, mix all the ingredients and simmer over low heat;
5. Peel potatoes, wash, cut into cubes, fry in a second pan until golden brown.
When all the ingredients are half cooked, you can begin to put the future julienne in a baking dish. You need to lay them out in layers in the following order: fried potatoes, then vegetable mass, a layer of grated cheese. After that, you need to send the dish to the oven for 15-20 minutes. Serve hot garnished with chopped herbs.
Hearty julienne with meat and mushrooms in pots
For those who like more hearty dishes, julienne with meat and mushrooms in pots, in which instead of chicken there is pork, is an excellent option for decorating the festive table. To prepare it, you need the following ingredients:
- 600 g of pork (loin);
- 400 g of champignons;
- 20 g butter;
- 30 g of flour;
- 50 ml of milk;
- 50 ml sour cream;
- 200 g of hard cheese;
- salt, spices, pepper.
Cooking process:
1. Wash the brisket and boil until half cooked;
2. Peel the onion, finely chop and sauté in warmed oil until transparent;
3. Add washed and chopped mushrooms, stir with onions for 7 minutes stirring;
4. After the mushrooms are browned, you need to add the boiled meat cut into slices into the pan. Fry for 5-7 minutes and then put in pots.
Now you can start preparing the sauce, for this you need to melt the butter in a pan, add flour to it with constant stirring and fry. It is important that no lumps form, so you need to mix very carefully. Next you need to pour milk and cook the sauce until thickened, at the end add mayonnaise and sour cream. Ready sauce you need to fill in the contents of the pots, sprinkle with grated cheese and bake at 180 degrees for 15 minutes.
Jellied recipe with meat, mushrooms, cheese and nutmeg
Fans of unusual dishes will surely enjoy the recipe for making julienne with meat, mushrooms and cheese, which also contains ingredients such as lemon and nutmeg, which give this culinary masterpiece an exquisite taste and aroma. To cook it, you need to stock up on the following ingredients:
- 300-400 chicken;
- 200-250 g of fresh champignons;
- 150-200 g of hard cheese;
- 350-400 ml of milk;
- one large onion;
- 40 g butter;
- 20 g flour;
- nutmeg to taste, salt.
The cooking process is similar to that described in the previous recipe, with the only exception that, along with spices, squeeze the juice of lemon in the onion and mushrooms, and in the sauce, along with sour cream, add nutmeg.
How to quickly cook julienne with meat and mushrooms
Very fast and easy to cook julienne with mushrooms according to the recipe below. This dish will be a great appetizer in the case when the guests arrived unexpectedly or just wanted to eat something tasty. To cook it you will need:
- 300 g of champignons;
- 250 g of hard cheese;
- 150 ml sour cream;
- 2 onions;
- sunflower oil;
- flour, salt and pepper.
The cooking process is as follows:
1. Onion cut into half rings, fry in oil until golden brown;
2. Cut champignons into thin slices, add to the onion, simmer for 5 minutes;
3. Add sour cream and a teaspoon of flour to thicken, simmer for 3-5 minutes, then add salt and pepper.
Now mushrooms with onions need to be transferred to a baking dish, sprinkled with grated cheese, put in the oven for 8 minutes. Serve hot with croutons under provencal herbs and chopped parsley.
