Julienne with mushrooms - general principles and methods of cooking
Julienne is a wonderful French dish, which is usually served on a festive table. But cooking juliens is not difficult, because it is quite possible to serve evenings in the evenings. True, the dish due to the use of sour cream sauce is quite caloric - you should not cook it very often.
Mushroom julienne - food preparation
This mushroom julienne is prepared not only from fresh, but also from canned, frozen or dried mushrooms. Canned mushrooms should be reclined in a colander, frozen should be rinsed with running water, then pressed, and dried should be soaked in hot water, wait until they swell and squeeze.
Julienne made from fresh mushrooms, the most common - these mushrooms should be peeled and washed. It is important and properly cut the mushrooms. For julienne mushrooms need to be cut into thin strips - this will not only ensure the beautiful appearance of the dish, but also make its taste more harmonious.
If meat is added to the mushroom julienne, then parts of the legs, hips or chicken fillet should be selected. Meat must be cleaned from the skin, and then cut into thin strips. Onions are best cut in half rings or rings.
The sauce served by the julienne is also important. It is better to take or sour cream (sour cream + mayonnaise or sour cream, thickened with egg). You can use bechamel - flour, roasted to slightly brown and mixed with butter and milk.
Mushroom julienne - cooking utensils
For the preparation of Julien used cocoon. In these same forms, the julienne is served on the table. If there are no cocottes, then you can use small clay pots or muffins. When serving, cocottes should be put on plates covered with napkins. You can also use tartlets or small unleavened buns, from which you first need to remove the pulp.
Mushroom Julienne - the best recipes
Recipe 1: Classic Julienne with Chicken and Mushrooms
Description: This recipe is a classic of the genre, because when it is cooked, both mushrooms and chicken fillet are added.
Ingredients:
500 grams of chicken fillet,
500 grams of mushrooms,
200 grams of hard cheese
200 grams of onions,
300 grams of sour cream,
butter, salt, pepper.
Method of preparation:
1. Onions must be cut into small pieces and fry in a skillet until transparent. Keep it on gas for too long is not worth it, because onions should only set off the flavor and taste of the dish.
2. In a frying pan with onions, you should put chicken meat and mushrooms. Lightly salt and pepper. And all together you need to fry until done. Waiting for the evaporation of moisture, it is necessary to turn off the fire.
3. Forms for julienne need to grease with butter. Then you need to put the fried foods in them, then pour the sauce with pre-cooked sauce or sour cream, finally sprinkle with grated cheese. Then put the molds in the heated oven for a quarter of an hour.
4. Determining the readiness of the julienne is simple - a crispy golden crust will indicate that the dish can be removed.
Recipe 2: champignons julienne
Description: this recipe simplifies cooking julienne with mushrooms - only mushrooms are used here. By the way, it is not necessary to take mushrooms for cooking, also oyster mushrooms, ceps, boletus mushrooms. The prepared dish can be decorated with parsley leaves.
Ingredients:
500 grams of champignons,
300 grams of hard cheese
a couple of onions,
200 grams of sour cream,
vegetable oil, pepper, salt.
Method of preparation:
1. To start the onion mode in small pieces and put it on a hot frying pan with butter. Fry onion until golden brown.
2. Mushrooms need to be washed and cut them into 4 pieces - and they should be put in the pan to the onions. 3. To the already roasted mushrooms, add sour cream. If a lot of juice is formed, then it is worth adding a pinch of flour, and then stir it all up. Add pepper and salt to taste.
4. Stew julienne need about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can lay out the juliens in tartlets. Another option: before adding the cheese, you can decompose the julienne into cocottes, and then sprinkle with cheese and put in the oven for 5 minutes.
Recipe 3: Mushroom Julienne with Spinach
Description: The greens can give a spicy taste to almost any dish. Especially it revives the julienne, which, thanks to sour cream, is very satisfying.
Ingredients:
400 grams of mushrooms,
200 grams of frozen spinach,
300 grams of sour cream,
tablespoon of vegetable oil,
garlic clove,
70 grams of cheese
salt, black pepper.
Method of preparation:
1. It is necessary to prepare mushrooms for julienne - it can be champignons, even better if you take white mushrooms or chanterelles. Mushrooms should be washed and cut into slices.
2. Spinach must be thawed, then pour the liquid and chop the greens.
3. Heat the oil in a skillet and fry the mushrooms with a pre-chopped clove of garlic. Then add sour cream and spinach there, season with pepper, salt and then stew for 5-7 minutes.
4. Mushroom mixture must be decomposed into small pots and sprinkled with grated cheese on top.
5. In the oven heated to 200 degrees, you need to put the pots with julienne and bake the dish for 10 minutes. Serve hot on the table.
