In modern pan-European cooking, originally the French term "julienne" is understood as a method of slicing vegetables and other products with fine straws, usually used for the preparation of salads and soups.
Russian julienne
In modern Russian cuisine the word "julien" is usually called a dish of mushrooms baked in cream (or in Béchamel sauce) under a crust of grated hard cheese. Mushroom Russian julienne is baked in special forms (coconut mushrooms) or cooked in small frying pans, this composition can also include chicken fillet or seafood and (in individual recipes) some other ingredients. Such dishes are excellent for a festive menu, parties and receptions.
A classic Russian julienne recipe with mushrooms, cream and cheese in the oven
Ingredients:
Calculation for 4 servings:
- champignons - 600 g;
- creamy natural thick - about 150 ml;
- bow green - 8 feathers;
- spices dry ground ( nutmeg , coriander, cloves, fennel, black pepper);
- white wine - 2-4 tbsp. spoons;
- cheese hard - 200 g;
- fresh herbs (parsley, rosemary);
- garlic - 4 cloves;
- butter;
- lemon.
Preparation
Preheat the oven, at the same time in a separate saucepan with a small amount of water, boil whole mushrooms for 15 minutes. Mushrooms are extracted, we do not pour out the broth.
We cut the mushrooms fairly finely, as well as the white part of the stems of young onions. Plentifully lubricate the portions for baking with melted butter from the inside. We lay a mixture of white onions and mushrooms.
We mix cream with wine, slightly salt off, season with chopped garlic and spices. If the cream is liquid, you can add a spoonful of flour or starch. The composition of the sauce can also include an egg. In the absence of cream, you can prepare sauce based on sour cream, do not want to mess around, can use mayonnaise.
Fill a mixture of mushrooms with onion sauce, put the forms on a regular baking sheet and send to the oven for 30 minutes. After the estimated time, sprinkle with julienne mixture of grated cheese and chopped greens (here and green part of the stalk of onions). Turn off the fire, send the baking tray with the forms into the oven and close the door. After 10 minutes our mushroom julien is ready. The cheese just melted and formed a beautiful crust.
We serve julienne with a hot mushroom broth flavored with lemon juice, with white wine or fruit brandy. Bread is a baguette white, we break it with our hands.
The recipe for cooking a "village" julien with chicken and porcini mushrooms in a frying pan
Ingredients:
- chicken fillet - 200 g;
- white mushrooms - 200 g;
- onion - 1 pc .;
- butter;
- spices ground;
- cream or sour cream - 200 ml;
- Chicken egg - 1-2 pcs .;
- garlic - 3 cloves;
- cheese hard - 150 g;
- Fresh greens.
Preparation
The village julien is good for cooking for a small family, as they say, in a hurry, while you can use the remains of products, which is beneficial and convenient. This dish is good to serve lunch or dinner.
Mix cream or sour cream with a chicken egg, chopped garlic and spices. If it turned out too liquid - add a little flour or starch.
Finely chop mushrooms, onions and chicken.
Strongly warm up the pan and fry in onion onion, meat and mushrooms, actively mix the spatula. We reduce the fire and extinguish under the lid (it will take about 20 minutes).
Fill all in a pan with sauce and bake on low heat for 10-15 minutes. At the end of the process, sprinkle with a mixture of grated cheese and chopped greens. Cover the lid - let the cheese melt. We serve julienne directly in a frying pan, before segmenting into plates we segment into portions. To this nourishing dish it is good to serve rough home bread and a glass of berry tincture.