The festive table will be decorated with a wonderful mushroom appetizer - julienne. The dish is easy to prepare, your friends and family will be delighted with it, and it takes very little time.
The French recipe has become ingrained in Russian cuisine. Any meat product can be replaced with julienne. The dish has an unusual taste and is filling. A positive quality is the low calorie content. In addition to the classic recipe - julienne with champignons, the article presents others that are no less tasty.
The benefits and harms of the dish
The finished product does not have harmful properties, but there are people who do not eat mushrooms. In this case, you must refuse the dish.
Difficulty and cooking time
There is no particular difficulty in preparing the product; if you follow the recipe, you will get a delicious champignon julienne. It takes from 25 minutes to 1 hour 30 minutes to prepare the dish, depending on the ingredients.
Product preparation:
- Peel the mushrooms and wash under running water;
- Remove the skins from the onion and rinse;
- sift flour;
- Grate the cheese.
Processing and preparation of ingredients:
- Champignons, peel, rinse and cut with a knife.
- Cut the onion into thin strips.
- Place a frying pan on the fire and add butter, champignons and fry until excess liquid has evaporated.
- Prepare another frying pan, heat it and add oil, onion and fry until browned. Mix onion with flour, mix and combine with mushrooms, stir ingredients.
- In a separate bowl, combine the cream with the egg and beat until smooth.
- Place the roast in oiled cocotte pans, pour egg-cream sauce on top, and then sprinkle with grated cheese.
- Heat the oven to 180-200 degrees and place the dish, cook until a golden brown crust from the melted cheese appears on the surface.
- Serve hot.
Ingredients:
- champignons – 250 g;
- hard cheese – 100 g;
- butter – 50 g;
- chicken egg – 1 pc.;
- sour cream – 100 ml;
- black pepper - at the discretion of the cook;
- bulbs – 1 pc.;
- wheat flour – 1 tbsp. spoon;
- add a little salt.
Step-by-step preparation with photos.
Cut the peeled and washed champignons into small slices. 
Cut the onion into small cubes. 
Place the pan on the fire and add vegetable oil. Place the onion in a frying pan and fry until golden brown. Add the mushrooms to the onion and stir, adding salt at the end of frying. 
Add salt and pepper to the dish at the end of frying, when the champignons have developed a crust. Add flour to the ingredients and mix. 
Add 20% cream to the ingredients, bring the ingredients to a boil and thicken.
Grease the molds with oil and fill with frying mixture, add sauce. 
Sprinkle grated hard cheese on top of the dish and place in a hot oven for 15 minutes.
The nutritional value
The nutritional value of the dish is 112.8 kcal, of which proteins – 6.5 g, fats – 8.7 g, carbohydrates – 2.8 g.
Cooking options
There are a large number of different options for preparing the dish; milk, cheese, shrimp are added to the classic recipe and the taste is improved.
Champignon julienne with milk
Wash the mushrooms thoroughly and then chop them into thin plates. Finely chop the onion. Grind the cheese on a grater with a large nozzle.
Heat a frying pan over a fire and pour in vegetable oil, fry the champignons until the juice evaporates. Plus onion, a little seasoning to taste, mix the ingredients and fry until the onion becomes transparent.
Separately, melt the butter, combine with flour and grind. Milk should be poured in small portions. Bring the mixture to a boil, add nutmeg, mix the ingredients and remove from heat.
Add 1/3 of the cheese to the champignons, put the mixture in cocotte makers, or in small molds. Top with sauce and grate with cheese. Bake in a preheated oven at 180 degrees for at least 15 minutes.
With the addition of sour cream
Peel the onion and chop finely. Place the frying pan on the fire, pour in the oil, then the onion and fry a little. Peel and chop the mushrooms, then pour hot water over them. Heat the pan and add the champignons, fry the ingredients until they are ready. Separately prepare sour cream sauce.
To do this, fry flour, 2 eggs and add sour cream in a heated frying pan with butter. Combine the ingredients with fried flour and seasonings. Add champignons to the onion, stir. Fill the molds with the mixture and pour sour cream sauce on top. Rub cheese on top. Cook the dish in the oven until a golden brown crust appears on the surface.
With meat
Wash the meat and cut into small pieces. Cut the peeled and washed onion into half rings. Wash the mushrooms thoroughly and chop them. Add onion to a heated frying pan with oil and fry. Add the rest to it and cook for 5 minutes.
Sprinkle the ingredients with salt and pepper, then pour in sour cream, stir, mix a spoonful of flour with the ingredients and cook the dish for 10 minutes.
Place the meat in a deep bowl, add mushrooms along with onions and sour cream. Grate cheese on top of the dish. Preheat the oven in advance and cook the julienne for about 1 hour and 20 minutes at 200 degrees. When serving, decorate with greens.
With turkey
I'm happy with the recipe, namely:
- Boil the poultry meat and chop it into small pieces, add salt on top.
- Finely chop the peeled and washed champignons and fry them in a frying pan with onions.
- Grind the ham and turkey meat. Fill the cocotte bowls with a mixture of meat, as well as ham and mushrooms, add olives and tbsp. spoon of sour cream, pour broth on top of the ingredients.
- Place cheese over the cocotte maker, place the molds in the oven for 40 minutes and cook at 200 degrees. Cook the julienne until golden brown.
With shrimps
Chop the clean mushrooms into slices, chop the onion, and grate the cheese on a grater with a fine nozzle. Finely chop the washed and dried greens. Melt the butter in a frying pan and mix with chopped onion, fry the ingredient for 2-3 minutes, then mix with the champignons and cook for 5-7 minutes.
Boil the shrimp and add to the mushrooms, wait until it boils and stir, after 2-3 minutes pour sour cream and chopped herbs over the products, add salt and pepper on top. Place the mixture into prepared molds, grate the cheese on top of the dish, place in the oven and cook at 180 degrees until the cheese melts.
Recipe in a slow cooker
Place frozen champignons in a slow cooker. Fry the ingredients in the “Baking” mode. Add a little flour before the end of frying, stir and cook further.
Mix the ingredients with water and sour cream, add salt and chopped herbs, sprinkle with pepper. Cook the mixture for about 10 minutes in the “Steam” mode.
Prepare cocotte bowls and fill with julienne, grate cheese on top. Wash the multicooker, place a baking sleeve on the bottom, and place the molds on top. Cook the julienne in the “Baking” mode for 40 minutes.
Fried in a frying pan
Wash the mushrooms thoroughly and chop into medium-sized slices. Peel the onion, wash and chop into half rings. Add butter to a heated frying pan and fry the onion until golden brown. Add chopped mushrooms, sprinkle with salt and pepper.
Stir and continue frying. Season the ingredients with sour cream and continue simmering for 5 minutes. Grate the cheese on top and cook over low heat until a cheese crust forms.
In a bun
Grind clean champignons into cubes. Place the pan on the fire and add oil, then the champignons and fry. Cut the onion into cubes and add to the ingredients, sprinkle with chopped garlic on top.
Sprinkle the mushrooms with salt and pepper, add a little wine and cook until the wine has completely evaporated. Season the ingredients with sour cream, stir thoroughly and simmer for 5 minutes.
Remove the dish from the heat and leave to cool. On round buns, cut off the top layer, remove the crumb and pour julienne into the cavity. Grease a ceramic mold with butter, place buns on the bottom, grate cheese on top and place in the oven for baking. The dish is served hot.
In the microwave
Cut the chicken fillet into pieces, cubes or strips. Pour water into a microwave-safe pan and add meat. Cover with a lid and cook for 10 minutes at full power.
Grind the prepared champignons into pieces, add to the chicken meat and microwave for 10 minutes. Separately, prepare a sauce from cream and mayonnaise, sprinkle with salt and pepper, and mix with curry. Drain the liquid from the cooked meat and mushrooms and mix with the sauce. Sprinkle cheese on top, cook in the oven for 5-7 minutes in conventional mode.
With bechamel sauce
Cut chicken fillet into pieces. Wash the mushrooms, chop and combine with the chicken, place the ingredients in a frying pan and simmer for about 10 minutes. At this time, prepare the sauce from butter, flour, cream and salt. Stir, put on fire and wait until it boils, remove from heat.
Drain the liquid from the mushrooms and chicken, mix with the sauce and simmer a little. Fill the pots with the mixture, sprinkle cheese on top and cook in the oven for 20-25 minutes.
With potatoes
Chop the washed mushrooms and fry in butter, mix with chopped onions and fry until the mushrooms are ready. Add flour, cream, a little salt and pepper, simmer the ingredients until they thicken. Cut the peeled and washed potatoes into 2 halves, remove the contents with a spoon and add salt.
Add a little butter, fill with mushroom mixture and place on a baking sheet. Bake the product in the oven for 15 minutes, then remove and sprinkle with cheese, send back and cook for 20 minutes.
In a pot
Boil and chop the chicken fillet. Wash and chop the mushrooms. Fry finely chopped onion in a frying pan with vegetable oil, mix with meat and mushrooms, fry for a while, combine with sour cream and chopped herbs. Fill the pots with the mixture, grate the cheese on top and cook in the oven for 15 minutes at 180 degrees.
With chicken and cream
Grind the boiled chicken meat into slices. Cut the boiled mushrooms into thin noodles. Chop the onion and fry in a frying pan, then combine with mushrooms and meat, mix with 15 g of oil and simmer for 5 minutes. Separately, mix the cream with butter and flour to obtain a homogeneous mixture.
Combine mushrooms and meat with sauce, add salt and pepper, then simmer for 10 minutes. Fill the molds with the prepared julienne, sprinkle with cheese and cook in the oven for a quarter of an hour.
Option with cheese
Chop the mushrooms into pieces and place in a heated frying pan. In a separate bowl, fry the flour in oil and mix with sour cream. Mix the ingredients and boil, sprinkle with salt and add lemon juice. Place the fried mushrooms in cocotte makers, rub the cheese on top, pour over the sauce and place in the oven.
A few important secrets:
- Grind the meat into thin strips or cubes.
- Porcini mushrooms, as well as champignons and chanterelles are suitable for preparing julienne.
- You can’t fry the onion too much; the dish will be bitter.
- Sprinkle the product with Tilsite cheese, as well as Gouda or Emmental cheese.
By following these simple rules, you can prepare an excellent delicacy.
Champignon julienne is a popular appetizer dish in French cuisine. In addition to fresh mushrooms. it also includes sour cream/cream. cheese and spices. Thanks to this, the julienne is very tender, aromatic and nutritious. And if you also add pieces of boiled chicken to it. get a complete dinner for the whole family, although even without this, mushroom julienne with champignons turns out to be quite filling.
The classic French julienne (or julienne) is served in a cocotte maker, which is now increasingly being replaced by a more affordable tartlet. However, at home you can also use a special metal mold similar to a frying pan. By the way, they sometimes serve julienne in French restaurants.
Our step-by-step recipe with photos will tell you exactly how to cook champignon julienne in a frying pan. There is nothing complicated about this, so you can easily cope with the cooking, which we suggest starting right now.
Ingredients
- Champignon
(400 g) - Sour cream
(200 g) - Hard cheese
(200 g) - Bulb onions
(200 g) - Parmesan cheese
(50 g) - Ground black pepper
(pinch) - Vegetable oil
(a little (for frying))
Cooking steps
We prepare products for mushroom julienne from champignons.
Cut 200 g of onions into thin half rings.
Cut 400 g of champignons into thin slices.
In a frying pan, heat a little vegetable oil for frying and first fry the onion in it until golden.
And then add champignons to it, evaporate the liquid released from them and also fry the mushrooms until golden. After this, remove the frying pan from the stove.
Pour 200 g of sour cream into the onion-mushroom mixture (instead of sour cream you can use heavy cream or white bechamel sauce), add a pinch of spices (thyme, oregano, salt, ground black pepper) and mix.
Grate 200 g of hard cheese on a coarse grater.
Transfer the mushroom mixture into special metal julienne molds.
Top with grated cheese.
Place the molds in an oven preheated to 180 degrees and bake for 15 minutes. During this time, the cheese will have time to melt. After this, if you want, you can lightly sprinkle it with grated Parmesan on top and keep it in the oven for a couple more minutes, but you don’t have to do this, but take out the mushroom julienne immediately.
Champignon julienne should be eaten before it cools, because it is not as tasty when cold.
Julienne is a hot French appetizer, the main ingredients of which are mushrooms and cheese. Served in small pots. While preparing julienne, you will also learn how to prepare bechamel sauce. In our article we will look at the classic recipe for julienne with champignons.
To prepare julienne you will need:
- Champignons – 500 g
- Hard cheese – 350 g
- Toaster cheese – 6 pcs.
- Sour cream – 1 tbsp.
- Onions – 2 pcs.
- Milk – 300 g
- Flour – 1 tbsp.
- Butter – 1.5 tbsp.
- Pepper
Cooking sequence:
- Melt half the butter over low heat, add flour to it and mix well. Stirring constantly, carefully pour in half the milk, add sour cream, heat without waiting for it to boil and pour in the remaining half of the milk.
- Peel and cut the mushrooms into medium-sized cubes
- Season the mushrooms with the prepared sauce and place in the frying pan for 10 minutes.
- Peel the onion and cut into half rings
- In a separate frying pan, melt the remaining butter and fry the onion in it until lightly golden.
- Combine onions and mushrooms, stir and fry for another 7 minutes.
- Preheat the oven to 180 C. Grease the pots with butter
- Grate most of the hard cheese on a coarse grater and add it to the mushrooms. Mix thoroughly and distribute into pots
- Sprinkle cheese on top and place one slice of toaster cheese
- Bake for 20 minutes.
This appetizer is prepared very quickly and easily, and you will remember its unique taste for a long time. The finished julienne is decorated with a small leaf of fresh parsley and must be served hot.
Often in Russian restaurants or cafes we are offered a portioned dish called “champignon and cheese julienne.” An interesting fact - in Europe, a similar finished product is called "cocotte", and the word "julienne" is used to describe the method, as well as soups and main courses prepared from them. Perhaps some of the historical facts of the origin of this have undergone changes over time. Or the Russians named the dish after another chef who first prepared it for our fellow countrymen.
Today, only historians can figure out this culinary mystery. Be that as it may, champignon julienne with various fillings is a popular dish, including in home cooking. This is not surprising, because champignons are one of the few that even an extremely inexperienced or very busy housewife can bring to life. All the ingredients for it can be stored in advance, which saves time. This dish is best served for dinner. Small portions allow you to enjoy your food without overeating.
Homemade champignon julienne
Chop fresh mushrooms, red onions, bell peppers and kohlrabi cabbage into thin strips. First fry the vegetables in hot oil and then cook under the lid until cooked. Place the mixture in cocotte bowls and cover with a thick layer of grated cheese. Place in the microwave or oven until the cheese melts and forms a crust.
Julien "Hot night"
The hot dish “champignon julienne” can be served even for a romantic dinner. It is enough to season the dish with the right seasonings - and a stormy night is guaranteed. In our recipe we will limit ourselves to cardamom and pickled ginger, but you can easily choose your own spice combinations. For the main dish you will need mushrooms, ham, and onions. Chop the onion and mushrooms and fry in oil. Later add ham, cut into small cubes and chopped ginger. Place the finished mixture in cocotte makers and bake with grated cheese.
Julien "Fed Dad"
To prepare you will need white cabbage, mushrooms, minced meat, mayonnaise and cheese. Chop the vegetables and simmer in a frying pan along with minced meat and champignons. Place in molds and fill with mayonnaise. Top with cheese and bake. Of course, it is better to take larger molds for this case.
Julien "Fairytale turnip"
The above recipes refer to quick versions of the dish. In traditional cooking, champignon julienne is prepared with white or sour cream sauce. This gives the dish even more juiciness. This is especially true for vegetable options.
To prepare the next dish, we will need champignon or large mushrooms, leeks (only the white part), small turnips, onions, grated Parmesan cheese, a little flour and half a glass of chicken broth. We chop everything as finely as possible. We will fry the vegetables in butter so as not to spoil the taste of the sauce. We prepare bechamel from chicken broth, butter and flour. Method of preparation: fry the flour until golden brown in a frying pan with butter. Gradually add the broth, stirring constantly. Salt, pepper and bring until thickened.
Place the vegetables in the molds, pour in the sauce and sprinkle with a small amount of cheese. Bake until golden brown.
Wits assure that thrifty French housewives were the first to start cooking julienne. That is why, they say, the portions are tiny, because the finished dish contains leftovers from previous meals. It is difficult to guess how true this statement is, but taking note of such a prudent approach would not be amiss. For example, you can make julienne of champignons and chicken from leftover boiled meat.
By the way, for those who fear for their figure, we recommend replacing regular cheese with mozzarella. The taste will remain the same, and the amount of fat will be reduced.
Enjoy your meal!
Julien is a beautiful name for an amazing French dish. It is not very difficult to prepare, it turns out very tasty and satisfying.
There are several options for combining products. You can vary the amount and type of spices. Here are the most successful and proven step-by-step recipes for julienne.
Julienne - general principles of cooking
One of the main ingredients of julienne is chicken. White fillet or trimmings of the flesh from the thighs are used. Pieces with bones will not work as you will need to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes there are options with fried, baked and even smoked chicken.
Mushrooms can be added to chicken julienne or used independently as a filling. The most affordable option is champignons. They are delicious, simple and fast. Mushrooms are fried until almost done with onions in a frying pan. Then they are combined with the chicken, placed in cocotte makers or other molds, and filled with sauce.
What sauces are usually made from:
Milk, cream, sour cream;
After pouring the main ingredients of the julienne, the dish is covered with grated cheese. They can't cook without it. There is no need to make the crust thin.
Classic julienne is baked in the oven. The products are almost ready, you just need to combine the flavors to get a beautiful cheese crust. This will take no more than 20 minutes; it is better not to set the temperature below 200 degrees.
Classic julienne: step-by-step recipe
One of the most famous versions of the dish. The step-by-step recipe for julienne uses chicken breast and mushrooms. The dish is prepared according to all the rules with white sauce.
200 grams of champignons;
1 large onion;
Salt, pepper, some herbs.
40 grams of butter;
250 g sour cream of arbitrary fat content;
1. Chicken fillet needs to be boiled. It is not advisable to cut it, and you should also not boil it for a long time, since then the dish will be baked. We wash the fillet, put it in a pan, add hot water so that it just covers the meat. The less liquid, the more flavor will be retained. When boiling, you will need to remove the foam from the fillet; for aroma, you can put a bay leaf in the pan. Boil the chicken for exactly 20 minutes.
2. Remove the fillet from the water and cool. Then it needs to be cut into small pieces or divided into fibers. Immediately place the chicken in a large bowl so that the mushrooms will not fit in later.
3. While the chicken was cooking, you need to prepare the second component of the julienne. We cut the onion randomly. Place in a frying pan with two tablespoons of oil. Fry for about two minutes.
4. Wash the champignons under running water, dry them slightly or simply shake off the droplets very well. Cut the mushrooms into slices and add to the onion. Cook over medium heat for about 10-12 minutes. All moisture will first be removed from the champignons, then they will brown a little.
5. Transfer the mushrooms into a bowl with the prepared chicken, add pepper to taste, add a little salt, and stir everything.
6. Make a creamy sauce; it is convenient to use a frying pan or saucepan with a thick bottom. Add butter and put on fire.
7. Add a full spoonful of flour to the melted butter. Warm up, fry for half a minute, the flour should brown.
8. Heat the milk in a separate bowl, you can use a microwave, add it to the fried flour in a thin stream, stir quickly. Cook the sauce until it thickens. Remove from heat.
9. Cool the sauce until warm, add sour cream and salt. Stir.
10. You can start assembling the dish. Grease the fireproof julienne molds from the inside, lay out the mixture of chicken meat and mushrooms with onions. We fill the mold to about a little more than halfway, but there is no need to compact it.
11. Using a ladle or large spoon, pour the white sauce over the base. Take your time, it should seep inside through the voids between the products.
12. Coarsely grate the cheese. Pour the contents of the molds generously. Distribute the product evenly between portions.
13. Since the ingredients of the dish have already been cooked, bake the julienne for only 15 minutes. Temperature 200-210 degrees.
14. When serving, decorate the top of the dish with a sprig of any herbs: parsley, basil, dill.
Mushroom julienne: step-by-step recipe (without chicken)
A variant of a very tender and tasty mushroom dish. This step-by-step julienne recipe also uses mushrooms. These are one of the most accessible and inexpensive mushrooms; moreover, they do not require pre-boiling, which simplifies the technology and reduces cooking time.
400 g champignons;
300 ml cream 10-15% fat;
150 grams of cheese (hard varieties);
25 g butter;
20 ml vegetable oil.
1. Prepare the champignons: rinse the mushrooms thoroughly, place in a colander, and let the water drain. Then put it on a cutting board and cut into slices.
2. Peel two onions. If this vegetable is not your favorite, then you can take one. First cut in half, then in half again and chop into strips, that is, quarter into rings.
3. Pour vegetable oil into a large frying pan. You don’t need to make the julienne too fatty, so we don’t use too much. We put it on the stove.
4. Once the pan is hot, add the onion to it. Fry for a minute over moderate heat.
5. Add the prepared champignons to the onions and stir. Do not cover the frying pan with a lid, otherwise a lot of water will be released. Fry the mushrooms in an open bowl for a quarter of an hour, at the end add a little salt and pepper.
6. For the creamy sauce, take a small frying pan or saucepan, melt a piece of butter and add two tablespoons of flour, but without slides. Sauté until wheat color.
7. Dilute the flour with liquid cream and stir. It is not advisable to take a product with high fat content, 10-15% is enough. Bring the sauce to a boil, it will begin to thicken. Salt and turn off. If desired, season it with garlic, nutmeg, and any other spices.
8. Grease the inside of cocotte makers or other small baking dishes with oil, and arrange the mushrooms and onions.
9. Pour cream sauce on top.
10. Three cheeses on the largest grater or chopped. Place on top of the mushroom mixture.
11. Place the julienne in the oven, cook at 200 degrees until the cheese crust appears golden brown.
French julienne: step-by-step recipe with dried mushrooms and chicken
To prepare a French dish, it is not necessary to use champignons. This step-by-step julienne recipe uses dry porcini mushrooms. They give a very pleasant aroma. It is better to fill them with cold water in advance so as not to slow down the cooking process.
100 g dried mushrooms;
A little vegetable oil;
1. Rinse dry mushrooms. Pour in cold water and leave to soak for at least four hours. You can do all this in the evening.
2. Change the water in the mushrooms, boil until soft for about half an hour, and place in a colander.
3. Rinse the chicken, place it in a saucepan, add water and cook. After boiling, boil the fillet for 15-20 minutes. If you are using thighs, you can hold it a little longer.
4. Remove the chicken from the broth and cool. Then tear the finished pulp into pieces. But you can also cut it with a knife to get neat cubes or bars.
5. Cut the onion into cubes and fry in oil for a minute.
6. If the boiled mushrooms are not large, then you can add them whole. If the pieces are large, then cut them.
7. Add the mushrooms to the onions and fry for about five minutes. You don’t have to do this, but sautéing will give the dish a pleasant aroma.
8. Combine mushrooms with chicken, season with salt, pepper, stir.
9. Make a simple bechamel sauce. Melt the butter and combine with flour. Fry until it turns beige.
10. Boil the milk separately, then pour it into the flour in a thin stream and stir. Warm the sauce for a couple of minutes and add salt. Classic bechamel often contains nutmeg; you can add a small pinch.
11. Place a mixture of porcini mushrooms and chicken meat into cocotte bowls.
12. We take pitted olives. Cut into halves or cut into rings, that’s also possible. Add to julienne, deepen a little.
13. Pour white sauce over the contents of the molds. We make sure that the products do not peek out.
14. Top everything with grated cheese.
15. Place in the oven. Cook the French julienne for about 15-20 minutes until a golden crust of cheese appears on it.
Julienne bakes quickly in the oven, so the main ingredients can be prepared in advance and refrigerated. After work or at any other time you need, you can assemble the dish in a few minutes and bake it in the oven.
If you are using wild mushrooms or simply have doubts about the quality of the product, then do not be lazy to boil it. In the old days, an onion was added to the pan; if it turned blue, the mushroom was poisonous.
Not all types of cheese are suitable for julienne. More and more often you may encounter the fact that the product does not want to melt or fry, and a beautiful crust cannot be obtained. Buy good hard cheese for julienne.
To get a very beautiful and crispy julienne crust, you can add a couple of spoons of breadcrumbs or crushed saltine crackers to the grated cheese.
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