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 cheese 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 tasty and easy to prepare dish. It is appropriate for both everyday and holiday tables. Julienne is prepared from champignons, other edible mushrooms and other ingredients such as cheese, various types of sauces and meat.

40 min 4 servings 145 kcal Easy to prepare

How to select and prepare champignons

When choosing mushrooms, pay attention to their size and appearance. Large and medium-sized champignons will be the most fragrant. It is better not to take mushrooms that are too small. They are good only for pickling or for decorating dishes, for salads. Additionally, smaller mushrooms will take longer to chop.

As for the appearance of the champignons, they should not be damaged. It is better to choose mushrooms with a uniform matte cap, without spots. The champignon leg should be dense, without voids. If the mushrooms have a grayish tint and are soft to the touch, then you should refuse to buy them.

If canned or frozen champignons are used for julienne, it is better to buy chopped ones immediately - this will significantly reduce the cooking time.

Sauces

Mushroom champignon julienne can be prepared with different sauces. The most common of them are:

  1. Sour cream. Prepared julienne is poured into it before baking.
  2. Cream. Like sour cream, cream is poured over the prepared ingredients. They can be of any fat content, depending on the preferences of the housewife.
  3. Bechamel is a French sauce made from flour and milk that goes well with mushroom dishes.
  4. Mayonnaise diluted with water. You can use lean mayonnaise to make a vegetarian dish.

All of the sauces listed can be used to prepare champignon julienne without modifications or give them additional flavor. Natural spices and additives such as garlic, thyme, paprika powder, nutmeg, oregano and dried basil will help with this.

Basic recipe in a frying pan

Classic champignon julienne consists of mushrooms, onions, sour cream and cheese. Preparation takes no more than 20 minutes, and the result will exceed all expectations.

Ingredients:

  • champignons – 120 g;
  • onion – 30-40 g (half a small onion);
  • sour cream – 2 tbsp. l.;
  • hard cheese – 20 g;
  • salt and spices - to taste.

Preparation:

  1. Wash the mushrooms well - there should be no traces of soil or other contaminants on them.
  2. Peel and finely chop the onion, preferably into cubes.
  3. Grate or finely chop the cheese.
  4. Cut the champignons into cubes or half-slices.
  5. Heat oil in a frying pan, fry the onion in it until soft, add salt.
  6. Add chopped mushrooms to the onion and continue frying for 3-4 minutes until they become soft.
  7. Remove the pan from the heat. Add sour cream to the ingredients, season everything to taste and mix.
  8. Transfer the mixture to a cocotte maker, sprinkle with cheese and place in an oven preheated to 160-170 degrees for 5-6 minutes. The exact cooking time depends on the type of cheese chosen - it must have time to completely melt.

From the specified amount of ingredients you will get one complete cocotte bowl, that is, one serving of a hot snack.

From champignons and chicken

Chicken and mushrooms are a very popular food combination. It can often be found in pizzas, pastas, salads and, of course, julienne. The following recipe describes how to make julienne from fresh mushrooms and chicken.

Ingredients:

  • champignons – 100-110 g;
  • chicken fillet – 60-70 g;
  • onion – 30 g;
  • low-fat cream – 100-120 ml;
  • hard cheese – 20 g;
  • a little crushed garlic - optional;
  • vegetable or butter - for frying;
  • salt and spices - to taste.

Preparation:

  1. Wash and cut the champignons.
  2. Wash the fillet and, if necessary, clean it. Cut it into small cubes or thin strips.
  3. Peel the onion and cut into small cubes.
  4. Grate the cheese or finely chop it.
  5. Lightly heat the oil in a frying pan.
  6. Fry the onion until soft, add salt.
  7. Add chicken fillet, season it to taste (salt, black or white pepper, herbs, paprika) and fry on all sides for 1-2 minutes.
  8. Add mushrooms, stir and cook over medium heat for another 3-4 minutes.
  9. Turn off the fire. Season the ingredients to taste, add cream and, if desired, garlic.
  • Place the mixture in a cocotte maker and sprinkle with shredded cheese.
  • Bake for 4-5 minutes at a temperature of 165-170 degrees. Julienne with chicken is ready!

Julienne will turn out delicious and super aromatic if you use smoked chicken fillet. In this case, you need to first fry the onions and mushrooms, and then add the chicken to them.

Julienne is a hot appetizer that came from France, which consists of young vegetables cut into strips. Most people know this recipe as a dish with mushrooms as the main ingredient. Cooking julienne does not require special skills and takes a little free time, but the result will be obvious. The classic recipe for champignon julienne includes a small set of necessary products that combine perfectly with each other.

Dish from France

Before preparing champignon julienne, it is worth familiarizing yourself with the history of this hot snack. Like many great discoveries, the dish arose by pure chance. Julienne originates in France in the seventeenth century, in a monastery. The monks were able to collect a lot of mushrooms that day and returned to their monastery. Having put them into a stew to cook and adding other vegetables, they went to evening prayer.

Time passed unnoticed. The monks forgot about the stew, and when they realized it, all the water had already boiled away. But the brew did not spoil at all, but quite the opposite - it acquired a pleasant mushroom aroma that captivated the inhabitants of the monastery.

Gradually, this cooking idea spread and became known as “julienne.”

Classic recipe

Before cooking, the butter needs to be cooled so that it becomes solid.

Sift the flour into a deep bowl and make a well in the center. Grate the butter on a coarse grater and mix with flour. Add egg and salt, mix the dough well. Place in the refrigerator for 30 minutes.

When the time has come, roll out the dough into a thin layer no more than 1.5 mm thick. Place the saucer on the dough and cut out a circle along the outline. Carefully place it in a muffin tin. Do the same with the entire dough, filling in the indentations. There is no need to grease the molds: the basket will easily come away from it when ready.

Place in an oven preheated to 180 degrees. It may take 30 minutes to prepare, but it is better to monitor the condition of the baskets. When they are nicely browned, remove the pan from the oven and let cool. Do not remove from the molds yet.

Cooking takes half an hour. Calorie content is 150 kilocalories per 100 grams of prepared food.

Wash the champignons well, and if dirt has stuck to the legs, trim them with a knife. Cut large mushrooms into six pieces. For small mushrooms, cutting in half is enough. Set aside for a while.

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:

  1. 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.
  2. Peel and cut the mushrooms into medium-sized cubes
  3. Season the mushrooms with the prepared sauce and place in the frying pan for 10 minutes.
  4. Peel the onion and cut into half rings
  5. In a separate frying pan, melt the remaining butter and fry the onion in it until lightly golden.
  6. Combine onions and mushrooms, stir and fry for another 7 minutes.
  7. Preheat the oven to 180 C. Grease the pots with butter
  8. Grate most of the hard cheese on a coarse grater and add it to the mushrooms. Mix thoroughly and distribute into pots
  9. Sprinkle cheese on top and place one slice of toaster cheese
  10. 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.

Many people believe that julienne is simply an original and tasty culinary delight. In fact, this is not entirely true. Initially, this name meant very thin slicing of vegetables, as well as mushrooms, which were then added to soups, salads, various stewed and baked meat and fish dishes. They are called julienne soup, julienne salad or simply julienne.

In Russia, julienne is usually called mushrooms baked with sauce and cheese.

In Russia, julienne is usually called mushrooms baked with sauce and cheese. Today, there are a huge number of ways to prepare it with various additional ingredients.

In order to get a beautiful dish with excellent taste, Certain rules for its preparation must be followed:

  • Julienne can be prepared from any mushrooms. Before cooking, fresh ones should be cleaned and washed thoroughly, canned and frozen ones should simply be washed, and dried ones should be soaked in hot water, allowed to swell and squeezed out. Next, they should be cut into thin strips;
  • if meat is supposed to be added to the dish, then it should be chicken fillet, peeled and thinly chopped. You can also add shrimp or white soft fish to the julienne;
  • In the classic version, it is advisable to use sour cream or bechamel as a sauce. Modern versions of julienne use a wide variety of sauces;
  • You can cook julienne in cocotte makers, clay pots or large muffin tins. In them the prepared dish is served on the table. Sometimes buns are filled with julienne, from which the pulp is removed, and baked under cheese on a baking sheet.

Julienne can be prepared from any mushrooms

History of the name of the dish

It is believed that the word “julienne” (julienne) spread in our country at the beginning of the last century. At a time when there was a fashion for everything French, in restaurants ordinary stewed mushrooms in sour cream sauce began to be called “julienne mushrooms.” After this, the dish gained great popularity among regular visitors. Later they began to call him simply “julienne”. Today there are a large number of variations in its preparation, from the classic to the most unexpected. In addition to mushrooms, vegetables, chicken, fish or seafood are added to it.

The best mushrooms for cooking julienne

For julienne, fresh mushrooms with a pronounced taste are best suited.. These can be white mushrooms, champignons, chanterelles or honey mushrooms. They should be small and not have any damage or signs of deterioration. A tasty, aromatic dish is made from dried porcini mushrooms. Julienne made from canned or frozen mushrooms will have a less pronounced taste. But, nevertheless, it remains a fairly pleasant dish to eat.

How to cook julienne in the oven (video)

Classic recipe for mushroom julienne

To prepare a classic mushroom julienne you will need a minimum of products and time. This results in a very elegant dish that can be placed on both a regular and a festive table.

Ingredients:

  • mushrooms (fresh) – 1 kg;
  • cheese (hard varieties) – 0.5 kg;
  • sour cream – 2 cups;
  • onion – 0.5 kg;
  • butter – 0.2 kg;
  • salt, spices.

How to cook:

  1. Cut the onions and mushrooms as thin as possible;
  2. Heat the oil in a saucepan and slightly simmer the onion in it;
  3. Add mushrooms, salt, spices to the onion and simmer until the liquid evaporates;
  4. Place the finished products into greased molds, pour sour cream on them and cover with grated cheese;
  5. Cook the julienne in the oven, preheated to 180 degrees for about half an hour.

To prepare a classic mushroom julienne you will need a minimum of products and time.

Recipe for julienne with champignons and cheese

Julienne with champignons and cheese is an excellent hot appetizer.

Ingredients:

  • champignons (fresh) – 500 g;
  • cheese (hard varieties) – 200 g;
  • cream – 200 ml;
  • eggs – 2 pieces;
  • onion – 200 g;
  • butter – 100 g;
  • flour – 50 g;
  • salt, spices.

How to cook:

  1. Chop the onion and champignons into thin strips;
  2. Sauté the onion, add flour, separately fried mushrooms, salt and spices;
  3. Combine cream with beaten eggs;
  4. Place the onions and mushrooms in greased molds, pour in the prepared cream filling and cover with chopped cheese;
  5. Cook the dish in the oven until the cheese crust appears golden brown;

To give the dish more piquancy, you can replace the cream and eggs with a separately prepared sauce.


Julienne with champignons and cheese is an excellent hot appetizer

Sour cream sauce with tomato

Ingredients:

  • sour cream – 200 ml;
  • mushroom broth – 200 ml;
  • tomato paste – 100 g;
  • butter – 100 g;
  • flour – 50 g;
  • salt, spices.

Cooking method:

  1. Heat the oil in a frying pan and lightly fry the flour in it;
  2. Carefully pour the broth into the butter and flour and stir it so that there are no lumps;
  3. Add sour cream, tomato sauce, salt and spices to the broth. Boil the sauce until thickened.

Sour cream sauce with tomato

Bechamel sauce

Ingredients:

  • milk – 1 l;
  • onion – 1 piece;
  • flour – 100 g;
  • butter – 100 g;
  • garlic – 3 cloves;
  • bay leaf – 3 pcs;
  • salt, spices.

Cooking method:

  1. Heat the milk and put in an onion, cut in half and garlic, boil, remove from heat, leave to brew for 30 minutes and remove the seasonings;
  2. Melt the butter in a saucepan and fry the flour in it;
  3. Gradually pour infused milk into the butter and flour, add salt and spices, stirring constantly until the sauce thickens.

Bechamel sauce

Chicken and mushroom julienne in a frying pan

Chicken and mushroom julienne in a frying pan is a very tasty and satisfying dish.

Ingredients:

  • mushrooms (fresh) – 1 kg;
  • chicken (breast) – 1 kg;
  • onion -0.5 kg;
  • sour cream – 500 ml;
  • cheese (hard) – 200 g;
  • flour – 100 g;
  • oil for frying – 100 g;
  • salt, spices.

Cooking method:

  1. Cut mushrooms and chicken into thin strips;
  2. Cut the onion into half rings;
  3. Fry all the products in different pans and then combine;
  4. Add flour, salt, pepper to sour cream and beat;
  5. Pour sour cream over mushrooms with chicken and onions and cover with chopped cheese;
  6. Cover the pan with a lid and let simmer on a warm stove for about 15 minutes.

Classic julienne must be hot

Julienne salad with mushrooms

Julienne salad with mushrooms is very easy to make, although, according to reviews, it could well be an excellent dish for any holiday table.

Ingredients:

  • mushrooms (fresh) – 500 g;
  • chicken (fillet) – 500 g;
  • cheese – 200 g;
  • onion – 500 g;
  • olive oil – 100 ml;
  • mayonnaise – 200 g;
  • salt, spices.

Cooking method:

  1. Boil chicken fillet with salt and spices;
  2. Cut the mushrooms into thin slices and fry in oil;
  3. Cut the onion into half rings;
  4. Grind the cheese using a coarse grater;
  5. Cut the meat into strips and place on a dish, place onions and mushrooms on top and grease them with mayonnaise;
  6. Sprinkle the prepared salad with cheese and place in the microwave for a few minutes to melt.

Julienne salad with mushrooms is very easy to make

Serving options

To ensure that the julienne is served correctly and beautifully, The following recommendations should be followed:

  1. The volume of one serving should be about 200 grams;
  2. Classic julienne should be hot;
  3. Since the dish is an appetizer, no side dish is required;
  4. Julienne is served in the same portioned container in which it is prepared. Before this, flat plates are placed on the table, small beautiful napkins are placed on them, and cocotte bowls, pots or other utensils with julienne are placed on them;
  5. You also need to put a spoon on the plate;
  6. There must be additional napkins on the table so that you can hold hot dishes;
  7. To give the dish more piquancy, when serving, it is recommended to stick several cloves into the cheese crust or sprinkle it with chopped herbs;
  8. If julienne is prepared in buns, it is served simply by placing it on plates and garnishing with herbs.

How to cook julienne with chicken (video)

As you can see, although julienne is considered a gourmet dish, it is not too difficult to make. Many options for its preparation allow you to get a new culinary masterpiece every time. Its interesting presentation can decorate any table. Well, of course, it is more suitable as a holiday dish, since it is high in calories to be consumed too often.

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