How to cook julienne with mushrooms and chicken at home

Julienne is a French dish, which is usually cooked for holidays. Recipes provide for the use of sour cream sauce, so it has a lot of calories. French culinary experts call julienne a vegetable sliced ​​for soup and a salad. Cooking is done in small frying pans, fry bowls or cocotnuts - metal forms.

Fresh, frozen, canned or dried mushrooms are used. It is enough to throw the canned into a colander and wait until the liquid drains. Frozen - defrost, rinse, squeeze. Cooking from dried is reduced to soaking and spinning. Mushrooms are cut into thin plates, so the dish has an aesthetic appearance and harmonious taste.

Bold chefs are experimenting with ingredients. So the meat appeared in the julienne. The best option is chicken meat. The meat is cut into strips and added along with onion rings.All recipes involve the use of sour cream sauce or bechamel sauce.

Classic recipe

Julienne in cocotte

Ingredients cut into thin straws. Mushrooms are better suited for white mushrooms, chanterelles.

  • Champignons - 500 g.
  • Onions - 2 heads.
  • Sour cream - 200 ml.
  • Hard cheese - 300 g
  • Salt, vegetable oil, pepper.
How to cook:
  1. Finely chopped onion with chopped champignons put on a preheated pan and fry until done. Transfer the contents to the coconut, which you fill by 60%.
  2. Take care of pouring. Suit Bechamel sauce or a sour cream-based filling. I will consider both options, but you will choose which one you will like.
  3. First option. Mix sour cream with mayonnaise. If it is not, replace it with a mixture of flour and eggs.
  4. The second option. For Bechamel sauce, fry the flour in a dry skillet to a brown tint. Then mix with fresh milk and butter.
  5. Finished the sauce to the mushrooms and put the stew. At the end of the julienne sprinkle with a mixture of cheese and breadcrumbs, hold in the oven for 5 minutes to form a golden crust.
Video recipe

Delicious Julien with Mushrooms and Chicken

Culinary masterpiece is popular not only among the French. Take a look at any restaurant where you are happy to be offered a delicious, fragrant and original julienne.

Recipes are characterized by one technology and a consistent set of basic ingredients. By trial and experiment, characteristics are easy to manipulate. The result will be fantastic, and only bigus will be able to compete with this masterpiece.

Cook julien with mushrooms and chicken taken in kokotnitsah. If there is no such dish, it is replaced by a frying mold.

  • Chicken fillet - 200 g.
  • Champignons - 100 g.
  • Hard cheese - 50 g.
  • Sour cream - 200 ml.
  • Flour - a tablespoon.
  • Green onions, pepper, oil, salt.
  1. Washed champignons cut in any form. Cut the fillet into small pieces. After the ingredients send to the pan.
  2. I recommend frying mushrooms and meat over high heat. During cooking, stir the contents constantly, otherwise it will burn. Wait until the mushrooms and meat are ready.
  3. In a frying pan, send sour cream with flour, add salt, pepper, mix. After five minutes, toss the chopped green onions.
  4. It remains to fill the resulting mass of molds, and sprinkle with grated cheese on top. Then send the julien into the oven for ten minutes. The temperature of the role does not play. The main thing is to melt the cheese.
  5. Serve hot. If the feast begins later, melt the frozen cheese using an oven or microwave.

If there is no chicken fillet, replace with duck or turkey. In any case, it will be delicious. If there are no portions in the kitchen arsenal, use a regular baking sheet, and divide it into portions before serving.


The original version with potatoes

It is difficult to say who had the idea to add potatoes to julien, but this culinary step was successful. Thanks to this uncomplicated ingredient, the delicacy turned out to be more tasty and satisfying. Sit comfortably and read how to recreate a masterpiece at home. It's as simple as cooking salmon.

  • Potatoes - 10 pcs.
  • Mushrooms - 500 g
  • Solid - 200 g
  • Cream cheese - 1 pack.
  • Onions - 3 heads.
  • Garlic - 3 slices.
  • Eggs - 2 pcs.
  • Flour, salt, spices, butter, vegetable.
  1. Fry or boil the mushrooms. You do not know how to do this, read the article on what to do with mushrooms. Boil potatoes, peel, cut into cubes.
  2. Fry peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
  3. Place a second griddle on the stove. Fry flour for a few minutes without adding butter. The main thing is to make it golden.
  4. Add a spoonful of butter to the flour and, stirring quickly, fry until absorbed. Continuing to stir, add a little boiling water, bring to a boil. The result is a thick mass.
  5. After boiling the sauce, put the processed cheese, mix everything. It remains to fill the salt with spices. After boiling, turn off the fire. When the sauce has cooled, add the eggs, mix everything.
  6. Put the potatoes on the bottom of the baking dish. Top with a layer of fried mushrooms and chopped garlic, then pour over the sauce. Sprinkle with grated cheese, send the form into the oven.
  7. At 180 degrees, bake for half an hour. After the formation of a fragrant crust, remove the julienne from the oven, lay it out, serve it to the table.

Such a treat like even gourmets. The secret of popularity lies in taste, cooking speed and cheapness. One drawback is the calorie content that can damage the body.

How to cook in pots

Initially, the French treat is prepared in cocottes, but compact clay pots, in which we cook potatoes or buckwheat, are also suitable. When serving, the cocottes are on flat plates and the pots are on wooden stands.

  • Mushrooms - 500 g
  • Sour cream - 200 ml.
  • Hard cheese - 300 g
  • Onions - 2 heads.
  • Sunflower oil, salt, pepper.
  1. Fry the onion slices and fry them in oil until golden. Then send sliced ​​mushrooms to the pan. When they are ready, pour sour cream.
  2. If a lot of liquid is formed, add a spoonful of flour, stir and extinguish two or three minutes. At the end add salt and pepper.
  3. The resulting base fill the pots, and from above put the grated cheese. It remains to send to the oven for 5-10 minutes at 180 degrees.

Before serving, sprinkle with chopped greens or season with Provencal herbs. As a side dish, use croutons.

The story of Julien

Julienne in cocotte with tomatoes

Contrary to the beautiful French name, the masterpiece has Russian roots. The French call it a julienne way of cutting vegetables and products. The question arises: why did the Russian dish receive a foreign name?

Earlier cooks often cut mushrooms in the manner of julienne. Later, they noticed that visitors are more willing to order “julien mushrooms”, and not “sour cream mushrooms”. As a result, the title left the word originally from France.

Over time, the French way of cutting was forgotten. As a result, the formula returned to its original form, having received a foreign name. There is nothing surprising, because in those days at the peak of popularity was the fashion for everything French.

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Experiment and let your imagination run to create something unique and unique at home.

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