Having sunbathed with the desire to make a julien with mushrooms, and having plunged into the search for a suitable recipe, it is not so easy to make a choice in favor of one of the versions of the dish. Each in its own way is appetizing, tasty and it will necessarily want to cook and taste.
How to cook julienne with mushrooms?
Classic julienne with mushrooms, like its numerous versions with the participation of additional ingredients, is prepared according to simple technology and does not require special culinary skills.
- Mushrooms are prepared properly: champignons and oyster mushrooms are shredded fresh, and forest mushrooms are pre-cooked.
- Mushroom sliced fried with the addition of onions on vegetable, creamy or a mixture of two types of oils.
- The resulting roast is baked in portioning molds, kremenkah or one common container with the addition of sauce based on cream, sour cream, milk.
- Often a julienne with mushrooms is sprinkled before heat treatment with grated hard cheese.
JUljen's recipe with mushrooms and cheese
A simple julienne with mushrooms and cheese in the oven can be prepared from champignons, cut them in advance rather small, as well as peeled bulbs. Frying sauce does not have to be prepared separately, but you can use the following recommendations, significantly speeding up the process and simplifying your task.
Ingredients:
- mushrooms - 700 g;
- onion - 300 g;
- flour - 2 tbsp. spoons;
- cream - 300 ml;
- butter - 120 g;
- vegetable oil - 50 ml;
- hard cheese - 200 g;
- salt pepper.
Preparation
- Fry the mushrooms in vegetable oil, and on the cream onion.
- To the onions add mushrooms, after 1 minute flour, fry another 1 minute.
- Pour in cream, salt, pepper, weigh the mass with stirring for 3 minutes, spread out on molds or coconut bottles, filling them with 2/3.
- Sprinkle the dish with cheese shavings.
- Bake julien with mushrooms and cheese at 190 degrees for 10 minutes.
Julienne in oven with chicken and mushrooms
Julienne with mushrooms is a recipe that will be most successful when executed with a chicken. Any chicken flesh: boiled or baked. Cream can be replaced not with sour cream with a similar percentage of fat, mushrooms with other mushrooms, and instead of vegetable oil, use creamy.
Ingredients:
- mushrooms - 600 g;
- chicken fillet - 700 g;
- onions - 400 g;
- flour - 2 tbsp. spoons;
- cream (15-20%) - 300 ml;
- vegetable oil - 100 ml;
- hard cheese - 200 g;
- salt pepper.
Preparation
- Boil in salted water chicken, cut into small cubes.
- Shirk mushrooms with onions, fry in vegetable oil until moisture evaporates and light blush.
- Add the chicken, fry another 2-3 minutes.
- Pass the flour on a dry frying pan.
- Add the cream, salt and pepper, warm, stirring, to a boil, pour to fry.
- Lay out the mass of the forms, sprinkle with cheese, bake for 10 minutes at 200 degrees.
Julien in tartlets with mushrooms
Chicken julienne with mushrooms is a recipe that manifests itself in a new way when preparing in tartlets. Tartlets can be made from puff pastry, shortcake or bought from waffle or any other base. The dish will perfectly suit for a festive feast or a buffet table.
Ingredients:
- tartlets - 20 pieces;
- mushrooms - 300 g;
- chicken fillet - 300 g;
- onion - 100 g;
- flour - 1 tbsp. a spoon;
- milk - 250 ml;
- sour cream - 250 g;
- vegetable oil and cream - 50 g;
- cheese - 150 g;
- salt pepper.
Preparation
- Fry separately chopped mushrooms with onion and boiled chicken.
- Connect the components in a common container.
- Pass the flour on the butter.
- Pour in the milk, warm until thick, add sour cream.
- Pour the sauce to mushrooms with chicken, lay out a mass of tartlets.
- Sprinkle the julien with chicken and mushrooms in tartlets cheese and bake at 190 degrees to blush.
Julienne from dried mushrooms
Julienne with dried mushrooms turns out to be especially fragrant and saturated to taste, especially if you cook a dish in pots. You can add boiled chicken or season a mushroom base with sour cream sauce before baking finely chopped parsley or dill with a chopped clove of garlic.
Ingredients:
- Dried mushrooms - 250 g;
- onion - 300 g;
- sour cream - 300 g;
- butter - 200 g;
- cheese - 200 g;
- salt pepper.
Preparation
- Dried mushrooms are poured in cold water and left for 2 hours.
- Drain the mushrooms into a colander, rinse, boil for 7 minutes, then throw it back onto the sieve.
- Fry the onion in oil.
- Add mushrooms, sour cream, salt and pepper, stew, stirring, for 10 minutes, put into pots.
- Bake julien with chicken and mushrooms in pots , sprinkle the dish with cheese, 10 minutes.
Julienne with pork and mushrooms
The julienne cooked with mushrooms and pork will please with saturation and nutrition. Any pork flesh will do, but the ideal option is a carcass or a tenderloin. Meat should be slightly repulsed for softness, and only then season with spices and fry until a mouth-watering blush. The size of the meat cut must be combined with the mushroom.
Ingredients:
- mushrooms - 400 g;
- pork - 400 g;
- onion - 300 g;
- sour cream - 300 g;
- oil - 100 ml;
- Parmesan - 150 g;
- flour - 2 tbsp. spoons;
- salt, pepper, spices.
Preparation
- Meat is sliced, beaten a bit, salted, peppered, seasoned with spices, fried in oil until blush.
- After cooling, chop the toasted product into cubes.
- Fry the mushrooms with onions, add meat, flour, and a minute later sour cream.
- Season the julienne with meat and mushrooms, put it into molds or coconut bottles.
- Sprinkle the dish with parmesan cheese, bake until blush.
Julienne with shrimps and mushrooms
Lovers of seafood with special respect will be perceived cooked julien with mushrooms in the oven with the addition of shrimp. Shellfish is cooked almost to the ready or fry already peeled immediately on a frying pan, browning previously in oil crushed clove of garlic.
Ingredients:
- mushrooms - 500 g;
- shrimp - 500 g;
- onions - 150 g;
- sour cream - 100 g;
- butter and vegetable oil - 40 g;
- salt, pepper, cheese, greens.
Preparation
- Fry onion and mushroom sliced.
- Add the prepared prawns, sour cream, greens, salt and pepper.
- Transfer the julien with shrimps and mushrooms into the cocotte, pritrushivayut cheese and sent for 10 minutes in a heated oven.
Julienne in potatoes with mushrooms and cheese
Julienne with mushrooms and potatoes can not be called a classic dish. However, in such a performance, the snack has gained unprecedented popularity not only thanks to a harmonious combination of components, but also due to its spectacular and original appearance. It is important to choose large tubers of the right shape.
Ingredients:
- mushrooms - 400 g;
- potatoes - 6 pcs .;
- onions - 150 g;
- sour cream - 150 g;
- butter - 50 g;
- cheese - 100 g;
- salt pepper.
Preparation
- The potatoes are washed with a brush and are cooked entirely until ready.
- Cut the potatoes in half, scrape the middle.
- Fry the mushrooms with onions.
- Add sour cream, salt, pepper, warm up a little and put the mass in the emptiness of the potato halves.
- Sprinkle the dish with cheese and bake at 200 degrees 20 minutes.
Julienne with mushrooms in a bun
Prepare a delicious julienne of frozen mushrooms , fresh or dried, in an unconventional way in half the buns. The dish is eaten without rest and causes a lot of positive emotions after the tasting. Impressive is not only the filling, but also bread, juicy and fragrant inside, crispy and rosy outside.
Ingredients:
- mushrooms and chicken fillet - 400 g;
- buns - 6 pieces;
- onions - 150 g;
- garlic - 1 tooth;
- sour cream - 250 g;
- vegetable oil - 100 ml;
- cheese - 100 g;
- nutmeg - 2 pinch;
- salt, pepper, herbs.
Preparation
- Buns cut in half, remove the crumb, leaving a centimeter in the crust.
- Chicken is boiled, and then sliced and fried with garlic 5 minutes.
- Separately fry mushrooms with onions, mixed with chicken, grated cheese, herbs and sour cream, adding salt, pepper, nutmeg.
- Lay the julienne of mushrooms with sour cream and cheese in half rolls and bake for 10-15 minutes at 190 degrees.
Julienne from forest mushrooms
Julienne from white mushrooms will be tastier if the base product is not boiled, and put out in its own juice, to the full readiness and softness. It should be borne in mind that the legs are denser than the hats and require a longer heat treatment. They can be added to the saucepan or frying pan 15 minutes earlier than the cut hats.
Ingredients:
- white mushrooms - 0,5 kg;
- onions - 200 g;
- garlic - 1 tooth;
- sour cream - 200 g;
- vegetable oil and cream - 40 g;
- salt, pepper, dill greens.
Preparation
- In a frying pan with butter, chopped mushrooms are cooked under the lid for about 40 minutes or until soft, after which the moisture is evaporated.
- Separately fry the onions, spread to mushrooms along with sour cream, dill and garlic, for 3 minutes.
- Lay out the julienne on the cocotnits, bake for 10 minutes at 200 degrees.
Julienne with fish and mushrooms
The following recipe for cooking julienne with mushrooms for admirers of dishes with fish. The basic composition here is complemented with sliced and slightly fried fish fillets . You can use both less fatty and available white varieties: pollock, hake, cod, pike and carp, and pink salmon, noble salmon, trout.
Ingredients:
- mushrooms - 400 g;
- fillets of fish - 500 g;
- onions - 200 g;
- cream - 400 ml;
- vegetable oil - 100 ml;
- cheese - 300 g;
- salt, pepper, herbs.
Preparation
- Fry separately fish and onions with mushrooms, combine the ingredients in one container.
- Add the cream, salt, pepper, warm it to a boil.
- Stir in the greens, add half of the cheese, spread the mass over the coconut bottles, bake for 10 minutes, adjusting the oven by 180 degrees.
Julienne with mushrooms in a frying pan - recipe
Less original will serve, but the taste of your favorite dish will not be lost if you cook it in a frying pan. The dung must be necessarily with a thick bottom or cast iron. The composition of the food can be both purely mushroom, and complemented with chicken, other meat, fish, seafood.
Ingredients:
- mushrooms - 500 g;
- onions - 200 g;
- sour cream - 200 g;
- vegetable oil and cream - 30 g;
- flour - 20 g;
- cheese - 100 g;
- salt, pepper, herbs.
Preparation
- Fry onion and mushrooms until lightly colored.
- Lay sour cream mixed with flour, season the dish to taste, sprinkle with cheese.
- Julienne with mushrooms in a frying pan under the lid for 15 minutes.
Julien in the multivark with chicken and mushrooms
The preparation of julien with mushrooms is easily accomplished with the help of a multivark. For the piquancy of the taste, you can fry together with mushrooms and onion a pair of garlic teeth, and add the composition to finely chopped parsley and dill, adding greens at the end of the longings of the ingredients along with the cheese or before serving the hot dish to the table.
Ingredients:
- mushrooms - 300 g;
- chicken fillet - 400 g;
- onions - 150 g;
- cream - 100 ml;
- vegetable oil and cream - 25 g;
- cheese - 100 g;
- salt pepper.
Preparation
- Put chopped onions, mushrooms and chicken in a bowl of butter.
- Turn on the "Baking" mode for 50 minutes.
- After 10 minutes, add salt, pepper, pour in the cream, mix and continue cooking under the lid.
- Stir the julienne, sprinkle with cheese and cook until the device signals the end of the program.