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Champignon julienne: a classic recipe with step by step photos

How to cook classic champignon julienne

Julienne is one of the mysterious and exotic dishes that came to us from sunny France. Some cooks cook it with mushrooms, others with meat, and still others with seafood, and each time it turns out different. Julien is considered to be a real sophistication of European cuisine, despite its ease of preparation

  1. Mushrooms cut into medium-sized slices. If the mushrooms are small, simply cut them in half;
  2. Onions cut into small cubes;
  3. Heat pan, pour out vegetable oil. Put onion and saute until half ready;
  4. To the onion report mushrooms. Salt preferably near the end of cooking, as the mushrooms in combination with salt immediately begin to give juice;
  5. After the mushrooms and onions are fried, pepper and salt it. Add some flour. Stir so that the flour is also slightly fried. Mushrooms should become more transparent;
  6. Add twenty percent cream, this is the best option. They should boil a little and begin to thicken;
  7. We take molds, they can be very different. We spread mushrooms with sauce in the molds;
  8. Three hard cheese, sprinkle with cheese and put mushrooms for fifteen minutes in the oven.
  • chicken breast — seven hundred grams;
  • fresh champignons — four hundred grams;
  • sour cream 20% — one hundred grams;
  • onions — five pieces;
  • hard cheese — three hundred grams.

Cooking time — fifty minutes

The calorie content of the dish (per 100 grams) is 210 kilocalories.

  1. Pre-peeled onions are cut and sent to roast in a frying pan over medium heat;
  2. While frying the onions, chop the chicken breast into small cubes and send them to fry along with the onions. Cook the onion breast for five to ten minutes;
  3. Grate cheese on a coarse grater;
  4. It’s time to add the champignons. It is necessary to fry this mixture for two — three minutes, and do not forget to salt to taste;
  5. Now add sour cream. Fry the future julienne for another two minutes;
  6. To make the julienne thicken, pour the flour evenly into it and mix;
  7. Next, lay out the julienne pots. Fill the pot to half. From this amount of fillet, five pots are obtained;
  8. Sprinkle julienne with grated cheese and send the pots to the oven for thirty minutes. The oven is heated to two hundred and twenty degrees.
  • broccoli — one hundred grams;
  • champignons — two hundred grams;
  • hard cheese — fifty grams;
  • cream — fifty milliliters;
  • salt;
  • vegetable oil;
  • sesame.

Cooking time is forty minutes.

Calorie dishes (per 100 grams) — 172 kilocalories.

  1. Cut the champignons into large enough, but thin slices and lightly fry — simmer in the pan;
  2. We sort broccoli into florets and broccoli for about five minutes;
  3. Grind the cheese on a fine grater;
  4. Put the mushrooms in baking tins, salt them;
  5. Fill mushrooms with cream, put boiled broccoli on top;
  6. Fall asleep julienne cheese and sesame;
  7. We put in the oven heated to one hundred and eighty degrees and bake for about ten minutes until golden brown appears.

Classic mushroom julienne with chicken in tartlets

  • chicken fillet — two pieces;
  • hard cheese — two hundred grams;
  • butter — thirty grams;
  • champignon mushrooms — four hundred grams;
  • onions — one piece;
  • sour cream — three hundred and fifty grams;
  • tartlets;
  • white wine — three tablespoons;
  • vegetable oil;
  • salt, pepper, bay leaf.

Cooking time is fifty minutes.

The calorie content of a dish (per 100 grams) is 260 kilocalories.

  1. First you need to boil the chicken fillet. Chicken fillet throw in cold water. When it boils, a foam may appear, it must be removed so that the broth is transparent. After boiling we throw a teaspoon of salt, black pepper and bay leaf into the pan, cook for fifteen to twenty minutes until cooked. Put the fillet on a plate to cool;
  2. Cut off the leg of the mushrooms, cut the cap into cubes. It is better to choose medium-sized mushrooms;
  3. Now you can cut the onion in small slices as thin as possible. After that, the onions need a little salt and crush, so that he put the juice. Then he will retain his taste and will be much more aromatic;
  4. We heat the pan and pour the vegetable oil. For better taste, you can add a little butter;
  5. Spread the onions in a frying pan and simmer under a lid on a small fire for about fifteen minutes;
  6. Mushrooms spread on a dry cold frying pan. If they are thrown on a hot frying pan with vegetable oil, they immediately put the juice in and stew, and they should turn out to be fried. Fry the mushrooms in the pan until all the moisture is completely out for about five to seven minutes, then you can add a little vegetable oil. At the very end of cooking salt;
  7. Three pieces of cheese on a coarse grater;
  8. Chicken fillet cut into the same size as the mushrooms. So the dish will turn out more tasty, and all ingredients will be felt in it;
  9. Add white wine to stewed onion and cook for another couple of minutes;
  10. In the mushrooms add chopped chicken fillet, onion and sour cream. Mix all ingredients and simmer for about seven minutes;
  11. We put the future julien on tartlets, sprinkling each with cheese;
  12. We spread the tartlets on a baking sheet and put in the oven, heated to one hundred and fifty degrees until cooked.

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  • zucchini — one piece;
  • champignons — five hundred grams;
  • onion — one thing;
  • sour cream — four hundred grams;
  • flour — two tablespoons;
  • cheese — one hundred grams;
  • salt pepper.

Cooking time is forty minutes.

The calorie content of the dish (per 100 grams) is 150 kilocalories.

  1. Peel the young zucchini and cut into cubes. Put in a pan and fry with the addition of a small amount of vegetable oil for five minutes;
  2. Add finely chopped onion and fry for another ten minutes;
  3. Add chopped mushrooms to the pan, mix, salt, pepper, and simmer under the lid for about ten minutes;
  4. Put sour cream in a separate container, add flour and mix thoroughly. Gradually add a glass of warm water;
  5. A mixture of mushrooms, onions and zucchini spread out on cocottes, top sleep with grated cheese;
  6. Bake in the oven until golden brown.

  • squid — seven hundred grams;
  • onions — two pieces;
  • dry mushrooms or champignons — twenty pieces;
  • sour cream — two glasses;
  • hard cheese — two hundred grams;
  • vegetable oil;
  • salt pepper.

Cooking time is forty minutes.

Calorie dishes (per 100 grams) — 162 kilocalories.

  1. Fresh squid need to be cleaned, rinsed well, cut into strips and fry in vegetable oil;
  2. Onions cut into cubes and spasserovat with mushrooms, pre-soaked in milk (you can use fresh champignons);
  3. Stir the squids with onions, pour sour cream, add salt and pepper and bring to a boil;
  4. Mix the mixture in molds and sprinkle with grated cheese;
  5. Bake in the oven for about twenty minutes until cooked.

Traditionally, juliens are cooked in cocottes, a small metal container with a handle, like a ladle. But recipes also do not exclude the preparation of this dish in containers for baking from foil, in pots, tartlets, fresh buns, boiled potatoes, zucchini or in puff pastry.

For the preparation of tasty and fragrant julienne it is very important to cut all the ingredients correctly. Mushrooms are usually cut into cubes or strips, onions — in rings or strips. Meat, in particular chicken, cut as thin as possible.

Not all types of mushrooms go to Julien, it is preferable to use white mushrooms, champignons or chanterelles.

Onions do not need to fry until the end, it should be slightly to a transparent state, otherwise the julienne will have a bitter taste.

In addition to chicken, you can use meat products with a soft structure. For example, squid, ham, shrimp or fish.

Such types of cheese as tilziter, gouda, emmental are most suitable for julienne. Cheese should melt well.

To make the crust crispy, you can mix the cheese and breadcrumbs minced. Enjoy your meal!

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