Julien has long been adopted in our cooking, and over time, the classic recipe has undergone significant changes. Because of this, it is difficult to say which recipe is classical. Most often in our cooking, they consider it an option with chicken and mushrooms or simply a recipe on an independent mushroom base.
Julienne with champignons and chicken - classic recipe
Ingredients:
- fillet of chicken - 290 g;
- onion bulb - 90 g;
- fresh champignons - 290 g;
- cream with fat content more than 20% - 240 ml;
- butter - 30 g;
- olive oil - 20 ml;
- wheat flour - 25 g;
- hard piquant cheese - 140 g;
- nutmeg ground nut - 1 pinch;
- black freshly ground pepper - 1 small pinch;
- table salt - to taste.
Preparation
We will prepare the creamy sauce for julienne. To do this, fry the flour on an absolutely dry frying pan, stirring, and making it acquire a golden tone, and then add butter, fry all together for another minute and remove it from the fire. Warm up the cream in the scoop, not bringing it to a boil, and then add a paste of flour and oil, ground nutmeg and salt, stir, warm up to the first signs of boiling and turn off the fire.
Now we will take up the basis of julien. Little shredded washed fresh mushrooms and chicken fillet, and onions are cleaned, cut into cubes as small as possible and put into a frying pan, pre-heating it and splashing olive oil into it. After a minute, add the prepared chicken, mushrooms and fry until all the juices evaporate and the chicken slices are ready. At the end of frying, season the contents of the pan with salt and freshly ground black pepper.
We spread out the chicken with mushrooms along the mullet or small pots, pour the cooked creamy sauce, sprinkle generously on top with cheese and place in a hot oven for ten to fifteen minutes. The temperature is maintained at 210 degrees.
The classic julienne according to this recipe can be prepared either in a common frying pan or in a baking dish, and divided into portions for serving.
How to cook a classic julien with mushrooms - a recipe with sour cream
Ingredients:
- onion bulbs - 180 g;
- any mushrooms - 430 g;
- sour cream with a fat content of more than 20% - 420 g;
- olive oil - 40 ml;
- hard piquant cheese - 220 g;
- a mixture of Italian dried herbs - 1 pinch;
- turmeric - 1 pinch;
- black freshly ground pepper - 1 small pinch;
- table salt - to taste.
Preparation
The ideal option is, of course, forest mushrooms, they must first be boiled until half cooked. But in the absence of this valuable product, you can take and available all year round champignons.
To prepare the food washed champignons or additionally boiled forest mushrooms cut into thin plates and put on a heated pan, splashing olive oil into it. In three minutes