How to cook julienne with mushrooms and chicken at home

Julienne is a French dish, usually prepared for the holidays. Recipes include the use of sour cream sauce, so it has a lot of calories. French chefs call julienne a vegetable cut for soup and salad. It is customary to cook in small pans, frying bowls or kokotnitsy - metal forms.

Fresh, frozen, canned or dried mushrooms are used. It is enough to drop the canned one in a colander and wait until the liquid drains. Frozen - thaw, rinse, squeeze. Dried cooking boils down to soaking and spinning. Mushrooms are cut into thin slices, so the dish has an aesthetic appearance and harmonious taste.

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

Classic recipe

Cut the ingredients into thin strips. Of mushrooms, white, champignons, chanterelles are better suited.

• Finely chopped onions, together with chopped champignons, put in a preheated pan and fry until cooked. Move the contents to the cocotte, which is 60% full.
• Take care of the fill. Bechamel sauce or sour cream-based sauce will do. I will consider both options, and you will choose which one you like.
• First option. Mix sour cream with mayonnaise. If not, replace with a mixture of flour and eggs.
• The second option. For Bechamel sauce, fry the flour in a dry skillet until brown. Then mix with fresh milk and butter.
• Send the finished sauce to the mushrooms and put the stew. At the end of julienne, sprinkle with a mixture of cheese and breadcrumbs, hold in an oven preheated to 180 degrees for 5 minutes to form a brownish crust.

Tasty Julienne with mushrooms and chicken

The culinary masterpiece is popular not only among the French. Drop in at any restaurant where you will be happy to be offered a delicious, fragrant and original julienne.

Recipes are characterized by one technology and an invariable set of basic ingredients. Through trial and experiment, the characteristics are easy to manipulate. The result will be fantastic, and only this one can compete with bigus.

Cooking julienne with mushrooms and chicken is customary in cocotte makers. If there is no such cookware, it is replaced with a frying pan.

• Chicken fillet - 200 g.
• Champignons - 100 g.
• Hard cheese - 50 g.
• Sour cream - 200 ml.
• Flour - a tablespoon.
• Green onions, peppers, oil, salt.

1. Cut the washed mushrooms in any shape. Cut the fillet into small pieces. After the ingredients are sent to the pan.
2. I recommend to fry mushrooms and meat over high heat. Stir the contents constantly while cooking, otherwise it will burn. Wait until the mushrooms and meat are cooked.
3. Send sour cream with flour to the pan, add salt, pepper, mix. Five minutes later, toss the chopped green onions.
4. It remains to fill the resulting mass of molds, and sprinkle with grated cheese on top. Next, send the julienne to the oven for ten minutes. Temperature does not matter. The main thing is for the cheese to melt.
5. Serve the finished dish hot. If the feast begins later, melt the hardened cheese with an oven or microwave.

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

The original version with potatoes

It is difficult to say who came up with the idea of ​​adding potatoes to julienne, but this culinary step was successful. Thanks to this uncomplicated ingredient, the delicacy turned out to be more delicious and satisfying. Sit down more comfortably and read how to recreate a masterpiece at home. It is so simple, how to cook salmon.

• Potato - 10 pcs.
• Mushrooms - 500 g.
• Solid - 200 g.
• Cream cheese - 1 pack.
• Onion - 3 heads.
• Garlic - 3 cloves.
• Eggs - 2 pcs..
• Flour, salt, spices, butter, vegetable.

1. Sauté or boil the mushrooms. Do not know how to do this, read the article what to do with mushrooms. Boil potatoes, peel, cut into cubes.
2. Fry peeled and chopped onions in oil until transparent. Then connect with the fungi.
3. Place a second skillet on the stove. Without adding oil, fry the flour for several minutes. The main thing is that it becomes golden.
4. Add a spoonful of butter to the flour and, stirring quickly, fry until absorbed. Continuing to stir, pour a little boiling water, bring to a boil. The result is a thick mass.
5. After boiling the sauce, put the cream cheese, mix everything. It remains to fill in the salt with spices. After boiling, turn off the fire. When the sauce has cooled, add the eggs, mix everything.
6. Put potatoes on the bottom of the baking dish. Top with a layer of fried mushrooms and chopped garlic, then pour the sauce. Sprinkle with grated cheese, send the form to the oven.
7. At a temperature of 180 degrees, bake for half an hour. After the formation of a fragrant crust, remove the julienne from the oven, put it out, serve it to the table.

Even gourmets like this treat. The secret of popularity lies in the taste, speed of cooking and cheapness. One drawback is calorie content, which can damage the figure.

How to cook in pots

Initially, French treats are prepared in cocotte makers, but compact clay pots in which we cook potatoes or buckwheat, also suitable. When serving to the table, the cocotte dishes are on flat plates, and the pots are served on wooden coasters.

• Mushrooms - 500 g.
• Sour cream - 200 ml.
• Hard cheese - 300 g.
• Onion - 2 heads.
• Sunflower oil, salt, pepper.

1. Fry the onion sliced ​​in half rings in oil until golden. Then send the sliced ​​mushrooms into the pan. When they cook, pour sour cream.
2. If a lot of liquid forms, pour a spoonful of flour, mix and simmer for two to three minutes. Salt and pepper at the end.
3. Fill the pots with the resulting base, and put the grated cheese on top. It remains to send in the oven for 5-10 minutes at 180 degrees.

Before serving, sprinkle with chopped herbs or season with Provencal herbs. Use as a side dish toast.

Julien's story

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

Previously, cooks often cut mushrooms using the julienne method. Later, they noticed that visitors were more likely to order "julienne mushrooms" rather than "mushrooms in sour cream." As a result, the name left the word originally from France.

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

Experiment and let your imagination run wild to create something unique and unique at home. Good luck!