How to cook julienne with mushrooms and chicken at home

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

Fresh, frozen, canned or dried mushrooms are used. Canned enough to fold in a colander and wait until the liquid will drain. 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. 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. Move the contents into a cocotte, which is 60% complete.
  2. Take care of pouring. Bechamel sauce or pouring on the basis of sour cream. I will consider both options, and you choose, which will appeal.
  3. First option. Mix sour cream with mayonnaise. If not, replace with flour and egg mixture.
  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. Send the finished 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.

Cooking julienne with mushrooms and chicken taken in coconut. 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. In the process of cooking the contents are constantly mixed, 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. Next, send the julienne to the oven for ten minutes. Temperature does not matter. 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, will also work. 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 forms, add a spoonful of flour, stir and put it out for two or three minutes. At the end add salt and pepper.
  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 greens or sprinkle 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?

Before, cooks often chopped up mushrooms in a julien way. 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 recipe returned to its original form, receiving 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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