This is a popular French dish, for the preparation of which a lot of time is not required, and the result will pleasantly surprise. Julien is usually served with a side dish, and as a light independent dish it is also suitable.
It is made from chicken, game, fish, seafood, vegetables, turkey or pork tongue with onions, spinach, asparagus, pumpkin or eggplant. The combination of these products will help create a variety of taste cooking options. But you need to remember that there are products that must be in any julienne, it is mushrooms, soft cream sauce and cheese.
Champignon julienne - general principles of cooking
Traditionally, it is customary to cook julienne in cocottes, but the taste of the dish will not change if it is cooked in another, more convenient way.
Champignons choose fresh, not soft and without dark spots. This will significantly affect the taste of the dish. If you choose dried mushrooms or frozen, then soak them in hot water before cooking.
If you wish, you can add any vegetables to mushroom juliens - eggplant, zucchini, pumpkin, carrots or potatoes.
It is advisable to cut the onion for julienne into semirings or rings.
The sauce can be made from milk, cream, sour cream or mayonnaise.
One of the most common sauces for julienne is bechamel. He is preparing not just, but its composition fully reveals the taste and juiciness of the julienne.
An egg can be added to the julienne, but it is not a required component.
Cheese for the dish is better to use hard. Suitable, for example: Dutch, Russian or Gouda.
Champignon julienne - a classic recipe
Ingredients:
• half a kilo of mushrooms;
• 280 g chicken fillet;
• one bow;
• 5 spoons of butter;
• 200 g cheese;
• 310 ml cream;
• 2-3 spoons of wheat flour;
• salt;
• ground black pepper.
Preparation: 1. Mushrooms, if necessary, clean, wash, dry. Peel the onion and rinse. Sift flour.
2. Mushrooms and chicken fillet cut into strips, fry with the addition of a small amount of oil until tender. At the same time on products will appear light crisp crust. Season with pepper and salt.
3. Finely chop the onion and sauté a little on the butter, then add flour to it and mix. Fry over low heat until golden brown flour. Add room temperature cream. Bring the mixture to a boil, stirring constantly, then remove from heat and chop with a blender or sieve.
4. Put the mixture of chicken and mushrooms on the bottom of the form, dress with sauce. Grind cheese and sprinkle on top.
5. Send to bake in a preheated oven (200 ° C) for 15 minutes before browning the cheese.
6. Serve with fried potatoes, pea puree or boiled rice.
Champignon julienne and duck fillet
Ingredients:
• 400-450 g duck fillet;
• 160 g of champignons;
• 220 g of cheese;
• one bow;
• 4 potatoes;
• 220 g sour cream;
• 1 incomplete Art. l flour;
• 40 g butter;
• 90 ml of chicken broth;
• vegetable oil;
• ground black pepper;
• salt.
Preparation:
1. Strip the duck fillet, wash and dry with a cloth. Mushrooms clean, wash. Peel potatoes and onions. Sift flour.
2. Fillet, onion, champignons, potatoes cut into strips.
3. Fry potatoes separately from other products without salt. Fry fillet, mushrooms and onions. Then fill with pepper and salt.
4. Prepare the sauce. Flour a little flour without oil, add butter, mix. Pour broth and sour cream, warm.
5. Put a layer of potatoes in a cocotte, then fillet with vegetables, sprinkle with chopped cheese. Season everything with sauce. Put for roasting in the oven for half an hour.
6. Serve as a main dish.
Champignon and seafood julienne in pots
Ingredients:
• 140 g mussels;
• 90 g frozen prawns;
• 110 g of cheese;
• 200 g of tuna fillet;
• 230 g of champignons;
• 4 spoons of vegetable oil; • 75 g of cream;
• 30 g butter;
• ground white pepper;
• 3 spoons of white table wine;
• salt.
Preparation:
1. Clean the mussels. Wash and dry the seafood thoroughly. Shrimp cook for a few minutes, remove from the water, cool and clean. If necessary, clean the champignons, wash and dry them.
2. Mushrooms, tuna fillets, peeled shrimps and mussels cut into thin slices and fry a little on the warmed mixture of butter and vegetable, stirring occasionally. Add white wine, cream. Stir, simmer a few minutes.
3. Arrange in pots, sprinkle with chopped cheese.
4. Send to preheated oven for baking for 45 minutes.
5. Serve the julienne in pots, sprinkle with chopped herbs.
Julienne in cocottes from champignons, seafood and eggplant
Ingredients:
• kilogram of any seafood;
• one eggplant;
• one zucchini;
• 280 g of champignons;
• 260 ml of cream;
• 150 grams of cheese (soft creamy or melted);
• vegetable oil for passaging and frying;
• salt;
• ground pepper.
Preparation:
1. Clean, wash and dry seafood. Wash and clean the eggplant. Wash young zucchini, but do not peel, cut off only the areas of coarse skin. Mushrooms clean of possible dirt and wash.
2. Slice seafood, pass for 10 minutes over low heat.
3. Vegetables and mushrooms thinly chopped (straw) and browned in butter. Add cream, mix, warm. Add cheese, salt, pepper, mix.
4. Arrange seafood in coconuts with a mixture of mushrooms and vegetables.
5. Send to bake at a temperature of 180-200 ° C for about 15 minutes.
6. Serve with pasta and fresh vegetable salad.
Champignon julienne in a diner bun with spinach
Ingredients:
• three buns;
• 380 g of champignons;
• 75 grams of cheese;
• one bow;
• a quarter pack of butter;
• 200 g of spinach;
• 310 ml of milk;
• 30 grams of wheat flour;
• one egg;
• salt.
Preparation:
1. Peel and rinse mushrooms and vegetables. In buns, cut off the top and remove the crumb, without damaging the wall, to get an empty barrel. 2. Finely chop the onion, fry a little, add the sliced mushrooms, fry in butter until done. Add chopped spinach, season with salt, mix and warm for a few minutes. Then turn off and add egg yolk, mix.
3. For the sauce, dissolve the butter in a frying pan, add sifted flour, mix, add the chopped cheese and heat until melted cheese.
4. Smear the bun on the inside, put the mixture of mushrooms and vegetables in it, pour the remaining sauce on top.
5. Put the stuffed buns on a baking sheet and bake until crispy crust.
6. Serve such beauty can be on the festive table with cherry tomatoes.
Champignon julienne in Valovan
Ingredients:
• 100-120 g of champignons;
• 110 g oyster mushrooms;
• 100-130 ml of cream;
• one bow;
• one egg;
• vegetable oil;
• one clove of garlic;
• puff yeast dough;
• salt.
Preparation:
1. Clean, wash and dry mushrooms. Peel onions and garlic in cold water.
2. Cook Valovany. To do this, roll out the previously thawed dough at room temperature. Cut shape circles, you can do this with the help of glass. Half of the resulting cakes cut the middle, it is convenient to make a glass or a form of smaller diameter. Place the cut circles on the whole cake, brush with egg. Cover the baking sheet with parchment and lay on it the future rolls.
3. Bake at 200 ° C for 20 minutes.
4. For the filling, finely chop the mushrooms and onions, fry separately from each other. Add chopped garlic and cream. Season with salt, stew until ready.
5. Put the stuffing in the finished rolls.
6. This dish is perfect for serving to the festive table as a cold snack. You can decorate with lettuce, olives and vegetables.
Champignon and cod julienne in the slow cooker
Ingredients:
• cod fillet;
• 160 grams of champignons;
• half onion;
• 90 ml of milk;
• vegetable oil;
• 120 g of any cheese; • 15 g flour;
• 50 g butter.
Preparation:
1. Wash mushrooms and cut into thin plates.
2. Onion cut into half rings and fry in vegetable oil in a slow cooker (“Frying” mode) together with champignons until rosy color.
3. Wash, dry and finely chop cod fillet. Add butter and cod to the bowl of the multicooker. Fry all together for 10-15 minutes.
4. Milk mix with flour until smooth.
5. Pour mushrooms and fish with this mixture and leave to cook in “Baking” mode for 30 minutes.
6. 10 minutes before cooking, sprinkle grated cheese with julienne.
7. Serve the dish in portions with boiled rice and chopped dill.
Champignon julienne - tricks and useful tips
- Before choosing the ingredients for the julienne, make sure that they will be combined with each other, otherwise you can spoil the taste of the dish.
- The thinner the mushrooms are cut, the better they will fry and taste better.
- To make the dish more juicy, lemon juice can be added to the sauce for pouring.
- For beauty and taste, before serving, you can sprinkle julienne greens or decorate with vegetables.
- The fatter sour cream, milk or cream for the sauce will be, the more nutritious and appetizing the dish will be.
- If chicken broth is added to chicken and champignon sauce, the taste of the dish will be much richer.
- The taste of julienne will be more pleasant if the onions and mushrooms are fried in butter.
- Do not fill the form to the top, otherwise the sauce and melted cheese will “run away” from it.
