Cooking julienne with chicken and mushrooms for the whole family
Mushroom julienne is an unusually tasty dish from France. The word "julienne" in translation from French means a specific thin cut of fresh vegetables. Now the word "julienne" is understood as dishes baked in the oven, which consist of various varieties of mushrooms, white sauce, sour cream under a cheese coat. Often white poultry meat is added to juliennes.
Julienne is especially good in small portioned baking tins - cocotte dishes. But if you don't have them, it doesn't matter, because they can be replaced with ceramic pots, as well as glass dishes for baking in the oven. A deep frying pan is also suitable.
For the preparation of the dish, tender, soft ingredients are most often used: mushrooms, white chicken meat, chicken ham. You can diversify the dish with squash, zucchini, broccoli, Brussels sprouts, cauliflower, and eggplant.
To make the crust that covers the top of the dish especially attractive and ruddy, use hard cheeses mixed with culinary breadcrumbs.
When baking julienne in cocotte makers, the containers are placed on a baking sheet, into which a little water is poured.
Julienne with mushrooms (classic recipe)
- half a kilogram of champignons;
- one large onion;
- 15 percent sour cream;
- hard cheese 60g;
- fiber 2 tablespoons;
- salt;
- a mixture of ground peppers (black and allspice);
- chopped dill 2 teaspoons.
Cooking:
- Cut the champignons into plates, place in a frying pan, simmer over low heat until all the liquid comes out of them.
- Cut the onion into rings, add it to the pan with the champignons, sauté over low heat.
- When the mushrooms and onions are completely cooked, add a mixture of ground black and allspice, fiber, herbs, salt.
- Mix the slightly warmed sour cream with mushrooms and onions, and load into a baking tray with high sides.
- Add the grated cheese generously.
- We bake in a well-heated oven for a quarter of an hour. The baking temperature should be at least 230 degrees.
Mushroom julienne (classic recipe)
Ingredients:
- porcini mushrooms 150 g;
- low-fat sour cream or cream - three tablespoons;
- 1 onion;
- Parmesan - 200 grams;
- olive oil - 20 g.
Cooking:
- Rinse the mushrooms thoroughly and chop.
- Cut the onion into rings.
- Heat oil in a frying pan with high sides. Put porcini mushrooms and onions in heated oil, fry until half cooked.
- We fill all the components with sour cream and put them in pre-prepared cocotte makers. Three cheese and generously pour on the mushrooms on top.
- We send it to a red-hot oven and keep it there for a quarter of an hour. A fragrant, golden brown crust guaranteed.
Tartlets with porcini mushrooms and chicken
Ingredients:
- white poultry meat - 300 g;
- porcini mushrooms - 200 g;
- low-fat cream - three tablespoons;
- 1 onion;
- Parmesan cheese - 200 grams;
- olive oil - 20 g;
- a mixture of ground peppers (black and allspice);
- chopped greens (dill, parsley);
- tartlets.
Preparing the mushroom filling:
- Sort the mushrooms and pour boiling water over them, after 10 minutes, put them in a colander and rinse each mushroom with running water.
- Cut the washed mushrooms (if there are a lot of mushrooms, you can only fry the caps).
- Put porcini mushrooms in a frying pan and sauté over low heat. Let them boil in their own juice. After 10 minutes, add finely chopped onion and turnip.
- As soon as the juice boils off, add salt to taste (but do not oversalt), pepper a little, and add olive oil.
- When the mushrooms start, shoot through, add one tablespoon of flour, fry a little, adding 3 tablespoons of cream.
- Bring to readiness, stirring constantly.
- Season with herbs (dill, parsley).
Cook white poultry meat until completely softened, cool, cut into small pieces.
Mix the meat with cooked mushrooms and put it in a frying pan with high sides, simmer until tender.
Put the julienne in the tartlets, sprinkle grated cheese on top and put in the oven for five minutes.
Julienne video recipe
With chicken and mushrooms (in a pan)
Another recipe with minor additions.
This dish, thanks to a special white sauce, has a delicate taste, in addition, it is also satisfying.
The dish is very popular with children. You have to be very lazy not to cook such a julienne for the family for dinner or on Sunday.
Even if you don't want to mess with the oven, you can cook it in a deep pan with a thick bottom and a lid.
Ingredients:
- chicken breast 300 g;
- mushrooms champignons 200 g;
- cream 200 g;
- a couple of spoons of flour;
- grated cheese - a few spoons;
- butter - 50g;
- half a glass of milk for making sauce;
- a mixture of ground peppers (black and allspice).
Preparation:
First of all, prepare the sauce. To do this, put butter in a hot pan, after it melts, add flour and fry with constant stirring.
Pour in half a glass of milk.
After boiling, do not stop stirring the sauce constantly, as it tends to burn.
Cut the mushrooms into plates, cut the poultry meat into small pieces in the form of cubes.
Fry the meat in a small amount of oil, add the mushrooms, and stew until cooked, pour over the sauce, sprinkle generously with grated cheese.
Close the lid and simmer over low heat.
If you want a cheese crust of an appetizing ruddy color to form on top, you must at the very end place the baking dish in a preheated oven for a few minutes.
Julienne in a baguette
Ingredients:
- mushrooms (porcini or champignons) - 300 g;
- white poultry meat - 300 g;
- onion - 1 pc;
- low-fat sour cream - 3 tbsp. spoons;
- cream - 1 tbsp. the spoon;
- a spoonful of flour;
- salt to taste;
- two baguettes.
I love experimenting in the kitchen, so when I heard about this dish, I immediately decided to cook it. My children are very fond of julienne. I cook it, as a rule, in a deep ceramic frying pan. And then I decided to make julienne in portions. I am very happy with the result. I want to share with you the recipe for this dish:
- I make this dish using champignons, but I think porcini mushrooms or any other will work fine too.
- I boil mushrooms for 20 minutes in slightly salty water.
- Fry until half cooked onions, cut into half rings. I add finely chopped mushrooms to the onion, fry this mass until the water evaporates completely. I cut the boiled chicken meat into cubes, and pour it to the onions and mushrooms, I carcass everything for 5 minutes.
- I am also making the sauce. For the sauce, I take cream, sour cream and a spoonful of flour.
- Add the prepared white sauce to the mushrooms and simmer for 10 minutes.
- I'm starting to cook "cocotte makers" from baguettes. I cut the baguette into equal parts, remove the bread crumb, leaving only a few centimeters as the bottom.
- I put the fried mushrooms, meat into the resulting improvised "cocottes" from the baguette, and fill it with grated cheese on top.
- I load it into the oven for 25 minutes so that a golden brown crust forms.
- After 25 minutes, portioned baguettes stuffed with julienne are ready to be served.
For the preparation of baguettes, you can take any other filling, the main thing is that there is not a lot of liquid in it, otherwise the improvised “kokotnytsy” will soften and disintegrate.
An exquisite dish will delight your family and friends, especially children.
Julienne with stitches and cheese in pots
To prepare this dish, you will need stitching mushrooms or morels.
Ingredients:
- line mushrooms or morels - 300 g;
- hard cheese - 50 g;
- flour - 1 tablespoon;
- sour cream 20% - 3 tablespoons;
- onions - 2 pcs;
- salt.
You should not put spices in this dish, so as not to "kill" the aroma of mushrooms
Cooking:
- Wash the morels well, pour boiling water over, boil for a quarter of an hour, put in a colander and rinse with running water.
- Cut the washed morels and put in a frying pan. Simmer over low heat until all the juice has boiled away.
- When there is almost no juice left, add finely chopped turnips, add butter and continue the frying process, stirring occasionally.
- When the mushrooms start to "shoot", add a couple of tablespoons of flour, fry and put sour cream - 2 tablespoons.
- Put the prepared mushrooms in clay pots for baking.
- Grate the cheese and cover the dish with it.
- Send to the oven for baking for a quarter of an hour at a temperature of 230 degrees.
Julienne with slices of cheese in the oven
Ingredients:
- mushrooms champignons 200 g;
- low-fat sour cream - two tablespoons;
- two onions;
- sweet pepper - 1 PC;
- Russian cheese - 250 g;
- butter (or heavy cream) - 20 g;
- egg - 1 pc.
Cooking:
- Rinse the mushrooms, cut into plates.
- Cut the onion into half rings.
- Cut the pepper into slices.
- Heat the butter in a deep frying pan. Put mushrooms and onions in heated butter, fry until half cooked.
- Season the mushrooms with cream and sour cream and put in a ceramic baking dish, put slices of cheese dipped in a beaten egg on top.
- We send it to the oven for a quarter of an hour.