Julienne dish. Monsieur Julien - as he is! With added potatoes

Classic julienne is made from champignons and chicken. This combination is complemented by a cheese crust and a cream-based sauce.

The beauty of julienne is its variability. Cream can be replaced with sour cream or mayonnaise, chicken with other meat or seafood, mushrooms with any vegetables. Instead of parmesan, add blue cheese to the julienne and you've got a whole new dish.

How to cook and serve julienne

As a rule, the ingredients of julienne are fried, placed in cocotte makers or other forms, poured with a sauce made from cream and flour and baked in the oven. However, all the recipes below can be easily adapted to suit the realities of your kitchen. No oven - bake the julienne in the microwave. There is nothing but - cook julienne in it. To do this, alternate the frying and baking modes.

Baking time depends on the model of microwave or multicooker. Therefore, check the readiness of the dish more often: the sauce should harden and the cheese should brown slightly. If the julienne is baked in the oven for 20 minutes at a temperature of 180 °C, then in the multicooker in the “Baking” mode it will take 15. In the microwave at full power, the process will take 3 minutes.

Julienne is served in the container in which it was baked: in edible and inedible cocotte makers or baking dishes. Most often used:

metal cocotte makers;
tartlets;
bread and buns;
profiteroles;
pancake bags;
bowls of vegetables and fruits (pumpkin, pineapple, zucchini);
champignon caps.

Combine ingredients and serving methods. This way you can prepare a new julienne every time.

Julienne recipes

1. Classic julienne with chicken and mushrooms

Ingredients

350 g champignons;
120 g hard cheese;
1 onion;
350 g chicken breast;
2 tablespoons flour;
salt, spices - to taste;
50 g butter;
200 ml heavy cream.

Preparation

Chop the champignons, grate the cheese, cut the onion and chicken. Don't mix anything. Dredge chicken breast pieces in flour. If desired, you can add a pinch of pepper to the flour.

Melt the butter in a thick-bottomed frying pan. Fry the chicken breast and onion over medium heat for 3-5 minutes, then add the mushrooms. Let the mushrooms cook and after 10 minutes pour in the cream. Add seasonings, stir and leave the julienne in the pan for another couple of minutes.

Remove the dish from the heat and place in a baking dish or several cocotte makers. Sprinkle generously with cheese and place in the oven. Bake the julienne for 10–15 minutes at 220°C.

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Ingredients

2 tablespoons flour;
100 g cream 20% fat;
150 g milk;
salt, pepper, nutmeg - to taste;
1 leek stalk with a diameter of about 3 cm (white part);
150 g butter;
250 g peeled king prawns;
150 g parmesan;
20 g cilantro or parsley.

Preparation

Mix flour, cream and milk and pour into a heated frying pan. Cook the sauce for 10 minutes, stirring constantly. Add salt and spices. Remove sauce from heat.

Turn on the oven. Let it heat up to 180°C.

Meanwhile, finely chop the onion and fry it in butter over medium heat. Place raw shrimp and fried onions in baking pans. Pour over the sauce and sprinkle with grated Parmesan. Place the julienne in the oven for 15–20 minutes. Decorate the finished dish with herbs.

Mikhail_Kayl/Depositphotos.com

Ingredients

1 onion;
2 tablespoons olive oil.
250 g champignons;
1 clove of garlic;
200 g chicken fillet;
3 tablespoons sour cream;
100 g flour;
½ teaspoon salt;
ground chili pepper - to taste;
3 hamburger buns;
150 g hard cheese.

Preparation

Finely chop the onion and fry it in olive oil until golden brown. Add chopped mushrooms and grated garlic. Cook until the water from the pan has completely evaporated.

Add chicken fillet and onions to the prepared mushrooms and onions. Add flour, add seasonings, stir. If necessary, add a little water to make the dish more juicy. Leave to fry for 10 minutes.

While the julienne is cooking, cut the buns as shown in the photo. Scoop out the crumbs from the larger portions, but do not leave the sides of the pots too thin. After 15 minutes, remove the julienne from the pan and place in the bread pots. Sprinkle each of them with grated cheese and bake in the oven for 10 minutes at 200°C.

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Ingredients

3 tablespoons vegetable oil;
400 g champignons;
½ onion;
salt, spices - to taste;
¼ glass of white wine;
½ cup heavy cream;
¾ cup sour cream;
2 tomatoes;
½ cup grated cheese;
crispy baguette - optional.

Preparation

Preheat oven to 200°C. Pour 2 tablespoons of oil into a frying pan and fry thinly sliced mushrooms and onions for about 5 minutes. Season them to taste with salt and pepper. Drain off excess liquid and divide the mushrooms and onions into 6 equal portions. Place them in cocotte bowls or baking dishes.

In a small saucepan, boil white wine with one tablespoon of oil. Add cream and sour cream. Cook the mixture until thickened, stirring constantly. Add your favorite seasonings, remove the sauce from the heat and pour it over the mushrooms and onions. Place a tomato slice on top of each serving and sprinkle with grated cheese.

Bake for 20 minutes or until the cheese is melted and the sauce is bubbly. Remove the julienne from the oven, let cool for 5 minutes and serve with a crusty baguette.

Julien is able to decorate any table, even the most sophisticated one, and make an everyday dinner completely unforgettable. It’s easy to prepare, of course, if you know some secrets and subtleties, we’ll tell you about them.

Julienne is usually called a hot appetizer made from vegetables, mushrooms or seafood, which are baked in white bechamel sauce, sour cream or cream.

Perhaps the most important secret of preparing delicious julienne is cutting the ingredients. Thus, vegetables are cut into rings or thin strips, mushrooms into cubes or strips, meat products and smoked meats into strips or small cubes.

Meat products that will be used to prepare julienne must be pre-cooked.

Seafood that goes into julienne must be raw. They are blanched for a couple of minutes in salted boiling water, drained in a colander and then dried on a napkin or towel. If you use boiled frozen seafood to prepare julienne, you must first defrost it.

The mushrooms need to be boiled in advance and then fried with onions; it is better not to add potatoes to the dish.

The most important secret of the most delicate julienne is the use of creamy, sour cream or bechamel sauce; it is this that gives the dish a unique creamy taste and delicate consistency. Important: pour the sauce over the ingredients immediately after frying them or when you put the ingredients into molds, and the sauce should be warm.

It is recommended to sprinkle the julienne with cheese. As for the variety, it is better to choose easily melting varieties of cheese - these are Gouda, Gruyère, Emmental cheese. To prevent the cheese from crumbling while grating, you can put it in the freezer for a while. The julienne will have a very beautiful crispy crust if you mix the cheese with ground breadcrumbs.

Place all the ingredients in cocotte makers (molds for preparing julienne), fill them about three-quarters full, pour the sauce on top, sprinkle the dish with cheese and put the cocotte maker in the oven to bake. Approximate cooking time is 15-20 minutes.

If you do not have a special form for julienne or a cocotte maker, you can cook it in a ceramic pot, baking dish or small frying pan.

So, to prepare a classic julienne, cut the onion into rings or strips, fry it in vegetable oil, add chopped mushrooms to the onion, fry all the ingredients, add salt and pepper. Chop the boiled chicken meat and add it to the mushrooms and onions. Prepare the sauce: fry the flour in a separate frying pan, add butter, salt and pepper, stirring, add sour cream, broth or cream, simmer until the sauce thickens. Place all ingredients in molds, pour sauce, sprinkle with cheese. Bake in the oven for about 20 minutes.

Classic julienne

Products:
1. Fresh mushrooms – 300 gr.
3. 2. Milk – 500 ml.
4. Hard cheese – 200 gr.
5. Onions – 1 pc.
6. Butter – 60 gr.
7. Lemon – 1 pc.
8. Flour – 2 tbsp. spoons
9. Spices - to taste.
How to cook classic julienne:
At the first stage of preparing julienne, you need to: peel the onion, cut it into strips and fry it in a frying pan in butter. Wash the mushrooms, dry them and cut them into large but thin pieces and place them in a small saucepan. Add the fried onion, juice from half a lemon, spices (but do not add salt!), cover with a lid and simmer everything together thoroughly. While the mushrooms are stewing, prepare the white sauce. To do this, melt 30 grams of butter in a thick-bottomed bowl, add 2 tablespoons of flour. It is desirable that the flour be white and finely ground. Pour half a liter of milk into the butter and flour in a thin stream, stirring the flour all the time so that no lumps form. Reduce heat and leave to simmer for at least half an hour. At the very end, you can add a little nutmeg to the sauce.

Place the mushrooms and onions in special julienne molds called cocotte makers (preferably ceramic), add some of the grated cheese and mix a little. Pour the sauce over the top and sprinkle with the remaining cheese. Next, the julienne in the molds must be placed in an oven preheated to 180 and baked for about 15 minutes at the same temperature until a golden crust forms. Then the dish can be removed and served (julienne is served exclusively hot!).

Red fish julienne

Products:
1. Trout – 300 gr.
2. Onions – 2 pcs.
3. Cream – 150 ml.
4. Flour – 1 tbsp. spoons
5. Hard cheese – 150 gr.
6. Vegetable oil
7. Dill
8. Ground black pepper, salt - to taste.
How to cook red fish julienne:
Rinse the fish fillet with water, dry it and cut into medium-sized cubes. Grate the cheese. Peel the onion and cut it into quarter rings. Heat vegetable oil (maybe ghee) in a frying pan, add onion, salt and sprinkle with black pepper (preferably freshly ground). Keep the onion in the pan until it becomes soft (but in no case overcook!). Place the fillet cubes in the frying pan with the onion, stir and fry the trout for one to two minutes. Then add flour and mix again.

At the next stage, you need to add cream to the onions and fish (just enough so that the sauce becomes not too thick, but not liquid), stirring the contents in the pan. It must be remembered that if the cream is too fatty, then it is not necessary to add flour. Otherwise (when the cream is low-fat), the sauce may not thicken. Add pepper and salt to taste to the sauce and fish, then mix well. Place the resulting mass in ceramic (or any other) julienne cocotte bowls, sprinkling grated cheese on top. If you don’t have any on hand, you can use buns, from which you need to remove the crumb. Before serving, red fish julienne must be baked for about seven minutes in an oven preheated to 180° until the cheese is completely melted. Then sprinkle with fresh dill and serve in cocotte makers along with white bread.

French Julienne with white wine and shrimp

Products:

1. Peeled shrimp - 200 gr.
2. Onions - 100 gr.
3. White wine - 80 ml.
4. Milk - 80 ml.
5. Butter - 70 gr.
6. Hard cheese - 50 gr.
7. Flour - 40 gr.
8. Lemon juice - 1 tbsp. spoon
9. Curry 1 teaspoon
10. Nutmeg
11. Pepper
12. Salt
How to cook French julienne with white wine and shrimp:

Peel and finely chop the onion, sprinkle with curry and fry in hot oil, add peeled shrimp, sprinkled with lemon juice and stir.
In another frying pan, separately fry the flour in butter and pour in milk and white wine in a thin stream, add salt, pepper and nutmeg.
Mix the shrimp with the sauce and place in cocotte makers or pots, sprinkle with grated cheese on top and bake for 5 minutes.
French-style Julienne served in cocotte makers with white wine.

Julienne with chicken and mushrooms

Products:
1. Chicken fillet - 500 gr.
2. Frozen champignons (fresh) - 300 gr.
3. Onions - 1 - 2 pcs.
4. Cheese - 200 gr.
5. Sour cream - 300 - 350 gr.
6. Ground black pepper - to taste
7. Salt - to taste
8. Flour - 1 - 2 tbsp. spoons
9. Vegetable oil - for frying

How to cook julienne with chicken and mushrooms:

Wash the fillet. Pour in water and bring to a boil. Cook the chicken fillet over low heat for about 30 minutes until done. Wash and peel the onion, cut into half rings. Thaw the mushrooms. Heat a frying pan, pour 30 g of vegetable oil. Fry the onions and mushrooms, stirring, for 10-15 minutes.

Cool the chicken fillet and chop finely.
Now turn on the oven and let it heat up to 180 degrees. Add chopped fillet to the mushrooms in the pan.

Fry the flour in a separate dry frying pan. Pour in sour cream, add salt and pepper. Heat to a boil.

Transfer the creamy sauce to the mushrooms and chicken. Mix well and remove from heat.

Place the mushroom mass into cocotte makers or pots. Grate the hard cheese onto a coarse grater.

Sprinkle the mushrooms and chicken with grated cheese and place in a preheated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden. Chicken julienne with mushrooms is ready. Serve immediately.

“Super Chef” wishes you bon appetit!

In general, julienne with mushrooms is included in the list of favorite snacks. This nutritious dish has recently been increasingly served by Russian housewives as an unusual hot dish. Especially if the recipe involves the use of meat.

Ingredients: onion, 120 g cheese, 60 g full-fat butter, salt, 330 g champignons, 40 g white flour, 1.5 cups full-fat milk, a pinch of nutmeg.

Thin slices of washed and peeled mushrooms are fried along with onion cubes until all the released juice has evaporated from the pan. The mass is immediately salted and sprinkled with nutmeg.
Melt the butter separately and mix with flour until smooth. Milk is poured here in portions. There should be no lumps in the liquid.
Mushrooms and onions are placed in cocotte makers, and a handful of grated cheese is poured on top. Everything is mixed and poured with sauce.

Prepare the classic julienne with mushrooms in a well-heated oven for 17-20 minutes.

Recipe for cooking chicken in a frying pan

Ingredients: 420 g chicken fillet, 330 g mushrooms, a large spoon of flour, a full glass of full-fat sour cream, 3 tbsp. spoons of grated hard cheese, 5 tbsp. spoons of butter, a glass of milk, salt, a mixture of peppers.

For the sauce, flour is fried in half the butter. Milk is poured here, and after the liquid boils, sour cream and salt are added.
Separately, chicken pieces are fried in the remaining oil. Then plates of mushrooms are laid out on top of the whitened meat. The ingredients are salted, peppered and simmered until cooked.
The contents of the frying pan from the second step are filled with creamy sauce.
Grated cheese is poured on top.

After another 6-7 minutes, the julienne with mushrooms in the frying pan is baked for half an hour at 180 degrees.

How to make a dish in the oven?

Ingredients: 420 g of champignons, onion, half a glass of sour cream, 170-190 g of hard cheese, salt, a bunch of parsley.

Onions and mushrooms are cut into small cubes. Next, they are fried in well-heated fat until fully cooked. The mixture is immediately salted. You can use any aromatic herbs.
Place sour cream in a frying pan. The mass is mixed, covered with a lid and simmered for 17-20 minutes.
The contents of the frying pan are transferred into special molds.

Julienne is cooked at 180-190 degrees for about half an hour. All that remains is to decorate it with chopped parsley.

In tartlets with mushrooms and chicken

Ingredients: a full glass of medium fat sour cream, the same amount of milk, 320 g chicken fillet, 180 g champignons, 90 g cheese (hard), a large spoon of wheat flour, 15-17 tartlets, 40 g butter, table salt, seasonings.

Thin slices of mushrooms are fried over moderate heat until golden brown. All moisture released from the pan should evaporate.
Chicken is boiled in salted water until cooked. When it has cooled, the meat is cut into strips or simply disassembled into fibers, after which it is laid out with the mushrooms. The products are sprinkled with salt and selected seasonings.
To make the sauce, melt the butter in a saucepan and gradually add flour while stirring constantly. The mixture should be homogeneous. When it boils, you can pour the ingredients with milk. After the next boil, the sauce is removed from the heat and cooled slightly. Then sour cream is added to it.
The mixture of mushrooms and chicken is distributed among the tartlets. The sauce is poured on top. Sprinkle the pieces with grated cheese.

Bake julienne in tartlets with mushrooms and chicken in the oven for 15-17 minutes.

With added potatoes

Ingredients: 10-11 boiled potatoes, 470 g champignons, 220 g hard cheese and 130 g processed cheese, 4-5 garlic cloves, 2 onions, 2 tbsp. spoons of flour, 2 eggs, 2 tbsp. spoons of butter, salt.

Thin slices of mushrooms are fried along with onion cubes until cooked.
Boiled potatoes are cut into small cubes.
Fry the flour in a dry frying pan for a couple of minutes until golden. Next, butter is added here. Frying continues until the flour absorbs it.
While stirring, pour a little hot water into the pan. When the liquid boils, melted cheese is poured into it. The mixture is salted and removed from the heat. When it cools down a little, you can add raw eggs here. The sauce is well mixed until smooth.
Pieces of potatoes and mushrooms, fried with onions, are placed in equal quantities at the bottom of the pots. The components are poured with sauce on top.
All that remains is to sprinkle the pieces with grated cheese and place them in a preheated oven for 25-35 minutes.

You can prepare the same julienne with chicken and mushrooms. In this case, along with the potatoes, pieces of boiled chicken are simply added to the bottom of the pot.

In a slow cooker

Ingredients: half a kilo of champignons, onion, 120 g of cheese, a full glass of heavy cream, 2-3 tbsp. spoons of butter, a large spoon of white flour, a mixture of colored peppers, fine salt. How to cook julienne with mushrooms in a slow cooker is described below.

In the “Baking” program, randomly chopped onions and fresh mushrooms are fried in butter. If you are using forest champignons rather than champignons, you will need to boil them in a separate bowl in advance. Cook mushrooms and onions for 20-25 minutes.
When all the excess liquid from the bowl has evaporated, you can add flour to it and cook the mixture for another 6-7 minutes.
Next, cream is poured into the container, the ingredients are mixed, the “smart pan” is closed, and cooking continues for another 10-12 minutes.
All that remains is to pour the cheese on top of the treat and place it on heat for 10 minutes.

Small pieces of mushrooms and onions are fried in any fat. When all the liquid released from the products has evaporated, you can add small pieces of chicken to them.
Immediately add sour cream and salt to the frying pan. You can use any aromatic herbs. The mixture is fried until the meat is completely cooked.
The “caps” of the buns are cut off and the pulp is removed from the middle. The blanks are filled with filling and generously sprinkled with grated cheese.

This unusual julienne with mushrooms and cheese is baked in the oven for 10-12 minutes.

With smoked chicken

Ingredients: 440 g of champignons, 25 g of flour, 180 g of cheese (hard), half a glass of full-fat sour cream and the same amount of cream, 40 g of butter, onion, 380 g of smoked chicken breast.

Pieces of mushrooms are fried until the liquid released from the pan evaporates. Then onion cubes are sent there, which are cooked until golden. The mass is salted to taste, and the breast torn into fibers is added to it.
At this stage, flour is poured into the frying pan. After a couple of minutes, you can pour cream over the ingredients and add sour cream. The dish simmers under the lid for another 10-12 minutes.
Lastly, the dish is sprinkled with grated cheese.

Until fully cooked, you need to keep it for another 10 minutes on low heat.

Julienne is a popular dish in modern Russian cuisine. This is usually the name for vegetables, mushrooms and chicken baked in sour cream sauce. However, the term also refers to a special cutting method that is used in the preparation of salads and soups. Let's look at the most interesting recipes.

Julienne with chicken in the oven

This dish can be called a classic, and therefore can often be seen on banquet menus. If you want to surprise your guests by serving julienne to the festive table, then carefully read the following recipe.

Cut 500 grams of chicken fillet into strips and then fry in butter.

Dilute three tablespoons of flour in 250 ml of milk, add salt, ground pepper and chopped herbs.

Pour the milk into the pan, bring it to a boil, and then simmer the chicken for a few minutes.

Place the prepared product in cocotte bowls, sprinkle with grated cheese, and then place in the oven for ten minutes

Julienne is a simple and quick dish that will decorate any celebration. Next we will tell you how you can prepare it in other ways.

in the oven

Champignons are traditionally used for this dish. However, you can take chanterelles, oyster mushrooms or any other wild mushrooms.

Cut 700 grams of washed and peeled champignons into thin strips. Do the same with 300 grams of chicken breast.

Place the food in a heated frying pan and fry in butter until done. Season with salt and pepper.

Peel the onion and then chop it as finely as possible.

Fry the onion in butter and sprinkle it with flour. After a few minutes, pour 350 grams of cream into the pan in a thin stream.

Bring the sauce to a boil and then strain through a sieve.

Place mushrooms and chicken in cocotte makers, pour sauce over them and generously sprinkle with grated cheese.

Bake the julienne until done in a preheated oven.

Julienne with olives

This dish can easily be attributed to the Greek style. The unusual composition makes its taste original and adds piquancy. To cook julienne in the oven, you will need to follow a few simple steps.

Boil chicken breasts (400 grams) until cooked, then cut into strips and fry until golden brown.

Separately, fry the finely chopped onion.

Cut the olives into thin slices and place in the pan with the onions.

Combine the prepared products and mix.

Heat a spoonful of flour in a dry frying pan, add butter first, and finally 250 grams of sour cream.

Bring the sauce to a boil, add salt and pepper.

Place the julienne in cocotte makers, sprinkle it with cheese and cook in a preheated oven.

Julienne with curd cheese

The finished dish turns out to be especially tender and tasty due to the unusual composition. with Chiken? Read the recipe below.

Boil 200 grams of fresh champignons in salted water for ten minutes. After this, they should be cooled and cut thinly.

Fry the diced onion in vegetable oil, and when it is browned, add the mushrooms to the pan.

Cut 150 grams of boiled chicken fillet into thin slices, and then add to the frying pan with other products.

Fill the cocotte bowls with chicken and mushrooms, and top with curd cheese, cut into large cubes.

Grate the soft cheese, mix it with sour cream and pour over the resulting julienne filling.

Place the cocotte makers in the oven and wait until the dish is golden brown.

Julienne with ham

Surprisingly, a simple set of products will allow you to prepare a decent dish for any holiday. Read the recipe carefully and follow our instructions.

Boil chicken fillet in salted water until cooked.

Finely chop 200 grams of champignons and one onion. After this, fry them until golden brown.

Cut the chicken and 200 grams of ham into strips.

Mix the prepared ingredients, place in cocotte makers and sprinkle with grated cheese.

Cook the dish as usual in a preheated oven until golden brown.

Julienne with salmon and mushrooms

Julienne is a dish that can surprise even the most severe critic. This time we suggest you prepare it with an original composition; the taste of the finished treat will only benefit from this. So read below.

Two medium onions need to be peeled, cut into cubes and fried in a frying pan until tender.

Add peeled and finely chopped champignons to the pan. When the mushrooms are half cooked, turn off the heat.

Cut 800 grams of salmon fillet into small pieces and then mix with mushrooms and onions. Salt and pepper the products to taste.

Take a baking dish, grease it with oil and place the food.

Pour 250 ml of cream into the mold and sprinkle with grated cheese.

Bake the dish in the oven for about ten minutes.

New Year's surprise

If you decide to surprise your family and friends at the holiday table, then this recipe is perfect. But first, we’ll tell you how to make cocotte makers from scrap materials. If you already have suitable utensils, then you can skip this step. So, roll up a sheet of foil in three layers, and then place a regular two-hundred-gram glass on the workpiece. Wrap it halfway, pressing the foil tightly to the bottom. The first cocotte maker is ready, now you need to repeat the operation as many times as you have invited guests. We will describe the recipe for festive julienne below.

Grate the raw carrots and then place them in a thin layer on the bottom of the cocotte makers.

The next layer is peeled and finely chopped onion.

Finely chop the boiled chicken breast and then mix it with chopped canned pineapple and soy sauce. Fill the cocotte bowls with prepared products.

Generously coat the surface of the future julienne with sour cream and sprinkle with grated cheese.

The dish is prepared in the oven for about 20 minutes. When the specified time has passed, the julienne can be taken out and cooled. After this, bend the edges of the foil, giving the cocotte makers the appearance of barrels, and then serve them to the table.

Julienne is an easy to prepare, but very tasty and sophisticated dish. Try cooking it according to our recipes and surprise your guests with new tastes.

Fragrant and tender mushroom julienne is easy to prepare at home in a frying pan, add chicken and sour cream - very tasty!

Julien has firmly entered our kitchen. It is usually prepared in the oven, but not all stoves have an oven. For this purpose, recipes for julienne in a frying pan were invented - quite simple and quick dishes.

2 medium chicken fillets;
40 g flour;
2 onions;
240 ml cream 20%;
40 g butter;
160 g cheese;
420 g champignons;
60 ml vegetable oil.

In another frying pan, fry finely chopped onion in the second part of sunflower oil.

Cleaned mushrooms should be cut into slices and then added to the onion. Fry until the mushrooms are completely cooked.

The finished and slightly cooled fillet should be cut into smaller pieces, ideally into cubes.

Add meat to mushrooms and onions, stir and season. A teaspoon of salt and pepper is enough.

In a small container, mix the cream with the sifted flour. It is better to do this with a whisk; with its help you can quickly achieve a homogeneous mass.

Pour this creamy mixture into the frying pan with other products, add butter. Mix everything and cook for twelve minutes.

Recipe 2: julienne with mushrooms in a frying pan (step-by-step photos)

Mushroom julienne in a frying pan is a favorite delicacy of many people. This dish can be combined with mashed potatoes and fresh vegetables. And if you decide to pamper your household, but don’t know what to cook, then pay attention to the recipe described below!

Mushrooms 500 g.
Chicken fillet 500 g.
Onions 2 pcs.
Sour cream 300 g.
Flour 3 tbsp. l.
Butter 50 g.
Salt to taste
Ground black pepper to taste
Hard cheese 100 g.

First, wash the mushrooms, cut them into small pieces and fry them in a frying pan with heated vegetable oil.

Then put another frying pan on the fire and heat the oil.

Wash the chicken breasts, cut into pieces and fry in an empty frying pan with hot oil.

Then peel the onion and chop it. Fry the onion in a clean frying pan as well.

Now put the fried onions with meat pieces into the frying pan with the mushrooms, stir, pour in sour cream, add a little flour, pepper and salt to your taste, stir again and in 15 minutes the delicious mushroom julienne in the frying pan will be ready!

Recipe 3: how to cook julienne with porcini mushrooms in a frying pan

porcini mushrooms 150 g;
low-fat sour cream or cream - three tablespoons;
1 onion;
Parmesan - 200 grams;
olive oil – 20 g.

Wash the mushrooms thoroughly and chop.

Cut the onion into rings.

Heat the oil in a frying pan with high sides. Place porcini mushrooms and onions in heated oil and fry until half cooked.

Season all the ingredients with sour cream and place them in pre-prepared cocotte bowls. Three cheese and generously sprinkle on top of the mushrooms.

Place in a hot oven and leave there for a quarter of an hour. A fragrant, golden brown crust is guaranteed.

Recipe 4: classic julienne with mushrooms in a frying pan

Julienne with chicken and mushrooms in a frying pan is a dish that is perfectly adapted to our life. The classic julienne with chicken and mushrooms is baked in the oven under the grill so that a cheese crust appears on the surface of the julienne. But there are times when for some reason the oven doesn’t work or it hasn’t been installed yet, but you really want to eat julienne.

Chicken breast - 500-600 grams.
Champignon mushrooms - 400-450 grams.
Onions - 1-2 pieces.
Carrots - 1 piece.
Sour cream 30% - 350-400 grams.
Milk 3.5% - 400 ml.
Mozzarella cheese - 90-100 grams.
Smoked sweet paprika - to taste.
Olive oil - 4-6 tablespoons.
Salt, ground black pepper - to taste.

Pour 2-3 tablespoons of olive oil into a frying pan and place on the stove. Peel and finely chop the onion, place in a frying pan, fry until slightly golden brown. Lightly salt and pepper the onion.

Peel the carrots, grate them on a coarse grater and place them in a frying pan with the onions, fry over low heat until soft.

Rinse the mushrooms under running water, transfer to a towel, and dry. Cut the mushrooms into small cubes or plates. Place in a frying pan with onions and carrots and fry over low heat for 6-7 minutes. Then add just a little salt and pepper, don’t forget to stir. Place the prepared vegetables in a bowl and keep in a warm place.

Meanwhile, wash the chicken breast, dry it and cut it into small cubes. Pour a few more tablespoons of olive oil into the pan and transfer the meat to the pan.

Fry the chicken meat over high heat until slightly golden brown, then add salt, pepper, sprinkle with paprika, reduce heat, cover the pan with a lid and simmer for 5-7 minutes.

Then combine the chicken meat and vegetables, simmer everything together for 5 minutes.

There was no cream in the store, so I took sour cream and milk. Place the sour cream in a bowl, pour in the milk, stir thoroughly, add salt and pepper, and pour into the frying pan. Cover the pan with a lid, bring to a boil and simmer over low heat for 10 minutes. Sour cream and milk can be replaced with cream.

Grate the mozzarella cheese on a coarse grater and generously sprinkle all this beauty. Cover the pan with a lid and simmer on the lowest heat for about 5 minutes, the cheese should melt. Take any cheese.

Turn off the heat under the frying pan and leave the julienne with chicken and mushrooms for 10 minutes so that all the flavors come together harmoniously.

Serve julienne with chicken and mushrooms cooked in a frying pan hot, with a slice of fresh bread. The dish turned out filling and tasty. Cook with love!

Recipe 5: homemade julienne with mushrooms in a frying pan (step by step)

Julienne can be prepared in different ways. The classic method involves preparing individual ingredients, preparing the well-known Bechamel sauce and baking a mixture of the original ingredients under the sauce, generously sprinkled with grated hard cheese, most often Parmesan, in cocotte makers in the oven. The dish always turns out with a very rich taste and amazing aroma of mushrooms and, when combined with a baked cheese crust, is simply something magical.

Perhaps I will not be mistaken if I say that there are no people indifferent to this dish. However, it is not always possible to make a full-fledged original julienne, and in this situation you can use a simpler recipe for julienne in a frying pan, which I will offer you. The taste of the dish does not get worse one gram, take my word for it! So, we will cook mushroom julienne with chicken in a frying pan.

champignons – 400 g;
chicken breast (fillet) – 1 pc.;
kefir (any fat content, mine is 3.2%) – 1 glass (200 ml);
onion – 1 pc.;
wheat flour – 2 tbsp;
ground black pepper - to taste;
grated nutmeg - to taste;
salt - to taste;
refined sunflower oil - for frying;
butter (optional) – 1 tbsp;
hard cheese (we use Kostromskoy) – 100 g.

First of all, to prepare julienne with mushrooms in a frying pan, you need to rinse and peel the champignons and dry them a little.

Cut the chicken fillet into small pieces.

Cut the dried mushrooms into slices.

Fry the chicken fillet in sunflower oil until half cooked.

Chop the onion.

And add it to the fried chicken.

Add chopped mushrooms to the onion-chicken mixture. Fry the mixture until the mushrooms are ready.

Our simple julienne (classic recipe) with chicken and mushrooms in a frying pan involves, of course, also preparing the sauce. To do this, mix kefir, ground black pepper, nutmeg and flour in a bowl. Mix everything thoroughly.

When the liquid from the mushrooms has almost evaporated, you need to salt the contents of the pan and pour in the resulting sauce. You can stir or leave everything as is if you wish. Simmer over low heat for 5-10 minutes.

Our julienne in a frying pan, the recipe with the photo with kefir sauce presented above, is almost ready. All we have to do is create that same cheese crust that gives a unique flavor to the classic julienne. So, you need to grate the cheese on a coarse grater.

And pour it in, carefully and evenly distributing it over the chicken-mushroom mixture. If desired, you can add pieces of butter to the pan at this stage to add a creamy flavor to the sauce.

Cover the pan with a lid and let the cheese melt. Of course, with this cooking method you will not get a baked hard cheese crust. To do this, you would need, at a minimum, to put the frying pan with julienne under the grill or in the oven for a while, but since we are preparing julienne with chicken and mushrooms in a frying pan - a recipe with a photo without an oven, we will enjoy the viscous aromatic cheese mass without crust. If you let the julienne cool, the crust will, of course, form by itself.

So, julienne with chicken and mushrooms with kefir sauce is ready! Bon appetit!

Recipe 6, step by step: how to make mushroom julienne in a frying pan

Mushroom julienne with sour cream in a frying pan turns out very appetizing, and this recipe will brighten up any home menu. After all, julienne has an amazing taste, an aroma that is inherent in French cuisine. And if you cook it in portioned bowls, it can be the main hot appetizer for the holiday table.

An excellent combination of the taste of tender chicken meat, aromatic champignons, baked in a stunningly tasty sauce under a cheese crust, makes this dish simply magical and very refined.

For julienne, you can use any part of chicken meat, but fillet will be more delicate in taste. It is better to take mushrooms in small sizes, with intact elastic caps, then they will be more fragrant.

You can add a little spice to the sauce, but it is important only to highlight the natural flavors of the ingredients and not to overwhelm them.

chicken meat (fillet) – 400 g;
mushrooms (champignons) – 500 g;
butter – 3 tbsp;
crushed hard cheese – 3 tbsp;
wheat flour – 1 tbsp;
sour cream (any fat content) – 250 g;
whole milk – 250 ml;
fine salt;
seasonings - to taste.

First we prepare the sauce, for this we dry the flour a little in a frying pan, and then add butter to it and prepare the base - the “Roux” sauce. It is important to mix the mixture thoroughly so that it does not burn.

Now wash the chicken meat and cut it into pieces. We wash the mushrooms, if necessary, peel the skin from the caps, and then cut them into slices. First fry the chicken for 3-5 minutes. Then add mushrooms to it and continue cooking until the meat is soft.

After that, pour the sauce here.

And sprinkle the surface with cheese.

Continue cooking the dish in the oven for about half an hour at medium temperature so that the cheese melts well.

Bon appetit!

Recipe 7: mushroom julienne in a frying pan with sour cream

Julienne is a traditional dish of French cuisine, which is prepared in portioned baking dishes - cocotte makers. You can use almost any mushrooms to prepare it, as long as they are fresh. When prepared, julienne turns out to be a very tender, but at the same time satisfying and colorful dish. You can serve it to the table either as an independent dish or as an appetizer addition to the main courses.

fresh mushrooms (champignons or porcini) - 200 g
Bulgarian onion - 3 pcs
chicken breast - 1 piece
sour cream - 250 ml
wheat flour (WS) - 50 g
mustard - 1 tsp.
table salt, ground black pepper - a pinch
hard cheese - 50 g

Pour the flour into a dry, heated frying pan and, stirring constantly, fry until creamy.

In a small bowl, grind mustard with sour cream, then add a pinch of salt and fried flour. Stir everything until smooth - this will be the dressing sauce for the future julienne.

Cut the mushrooms (not too finely) into slices and, together with the onion chopped into half rings, fry until half cooked.

Boil the chicken breast in lightly salted water (about 15 minutes), and then cut into small pieces.

Grate the cheese using a regular grater.

Prepare small portioned baking dishes and begin laying out the base for the future dish: the first layer is mushrooms fried with onions.

Then pour the ingredients with the previously prepared dressing sauce.

Sprinkle the top of the future dish with cheese, season with a pinch of pepper and place in an oven preheated to 200 degrees.

Recipe 8: mushroom julienne cooked in a frying pan

For those who have tried mushroom julienne, the recipe with photos will help you understand the step-by-step steps to create an original second dish in the kitchen. Buy forest or farm mushrooms that will become the main product for work. The technology consists of two stages: separate frying of onions and mushrooms, and then baking in the oven under a cheese cap.

You can study the recipe in detail and learn how to prepare mushroom julienne using the author’s photos.

50 g of mushrooms (oyster mushrooms, champignons, chanterelles are suitable);
2 onions;
150 g sour cream;
2 cloves of garlic;
frying oil;
a couple of sprigs of fresh dill;
salt pepper;
hard cheese (optional).

Champignons can be peeled from the thin film on the caps. Wash the mushrooms and cut into thin slices. Julienne can be prepared with boiled frozen mushrooms or fresh ones. Champignons or wild mushrooms are ideal.

Prepare the onion slices. Don’t worry that this serving of mushrooms will take 2 onions - the more onions, the tastier the mushroom julienne will turn out.

Finely chop the garlic with a knife. This ingredient can be skipped.

Finely chop the dill.

Heat a frying pan and fry the onion in a small amount of oil.

In a second pan, fry the mushrooms. First add oil and heat. Simmer mushroom slices in their own juices on low heat in a frying pan.

If the mushrooms produce little of their own “juice” or the moisture evaporates quickly, be sure to add a little water.

Pour the fried onions into the mushrooms and fry everything together for a couple more minutes. To determine readiness, you can look at the mushroom julienne recipe with photos.

Add sour cream to the mushrooms, stir and simmer for another 5 minutes.

At the last stage, add garlic and herbs. It is important to do this at the very end so that both ingredients successfully reveal their fresh taste and aroma.

Mushroom julienne in a frying pan can be transferred to plates and served as is.

You can complicate the recipe and make the presentation of the dish more original. To do this, distribute the mushroom julienne into ceramic portion pots, sprinkle grated cheese shavings on top and place in an oven preheated to 180 degrees for 7-10 minutes. Now you know how to prepare mushroom julienne at home from any mushrooms.