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Often, champignon julienne is prepared for a festive table. But for this dish only the available products are needed, so it can be prepared for everyday dinner without any problems. We will tell you how easy it is to cook champignon julienne in the oven.

Julienne recipe with mushrooms and chicken

We need: baking dish, frying pan, spatula.

Ingredients

Step by step cooking

1. In a frying pan, heat 10-15 milliliters of sunflower oil, put one finely chopped onion and fry until a light golden hue appears.
2. Remove the legs from 400-450 grams of champignons and cut them into small pieces.
   
   
3. Put the chopped legs on the onion, mix and fry until the moisture completely evaporates.
   
   
4. Cut 250-300 grams of chicken into small cubes and put in the pan. Add 10-15 grams of butter and fry for 2-3 minutes, so that the meat acquires a light shade.
   
   
5. Add salt to taste, 40-50 grams of sour cream, 20-25 grams of flour to the pan, stir everything and simmer for 1-2 minutes so that the mass thickens slightly.
   
   
6. Use a teaspoon to clean the mushroom caps.
   
   
7. We fill them with prepared filling.
   
   
8. Put the stuffed hats in a baking dish and cook in the oven at 200 degrees for 15-20 minutes.
   
   
9. We take out the form from the oven, sprinkle the mushrooms with 50-70 grams of grated cheese and send to bake for another 10-15 minutes.
   
   
10. Put the finished dish in a convenient dish and serve hot.
    
    

Video recipe for making champignon julienne with chicken

If you want to see the recipe described above in detail, we recommend watching the following video.

Mushroom julienne with chicken and cream

Cooking time: 40-45 minutes.
We need: baking dish, frying pan.
Servings: 6.

Ingredients

Step by step cooking

Video recipe for making champignon julienne with cream

In this video, you can see in detail the whole process of cooking julienne with chicken and mushrooms in the oven.

Mushroom julienne with champignons with cream

Cooking time: 35-40 minutes.
We need: two pans, a baking dish.
Servings: 4.

Ingredients

Step by step cooking

Video recipe for making mushroom julienne from champignons

You can see in detail the preparation of mushroom julienne from champignons in the next video.

Julienne is a tasty and easy-to-prepare dish. It is appropriate for both everyday and festive tables. Julienne is prepared from champignons, other edible mushrooms and other ingredients such as cheese, various types of sauces and meat.

40 minutes 4 servings 145 kcal Easy to prepare

How to choose and prepare mushrooms

When choosing mushrooms, pay attention to their size and appearance. The most aromatic will be large and medium-sized champignons. It is better not to take mushrooms that are too small. They are good only for pickling or for decorating dishes, for salads. In addition, small mushrooms will take longer to chop.

As for the appearance of the mushrooms, they should not be damaged. It is better to choose mushrooms with a solid matte cap, without spots. The stem of the champignon should be firm, without voids. If the mushrooms have a grayish tint and are soft to the touch, then you should refuse to buy them.

If canned or frozen mushrooms are used for julienne, then it is better to buy sliced ​​mushrooms right away - this will significantly reduce the cooking time.

Sauces

Mushroom champignon julienne can be prepared with different sauces. The most common ones are:

1. Sour cream. Prepared julienne is poured into it before baking.
2. Cream. Like sour cream, prepared ingredients are poured into cream. They can be of any fat content, depending on the preferences of the hostess.
3. Bechamel is a French flour and milk sauce that goes well with mushroom dishes.
4. Mayonnaise diluted with water. You can use lean mayonnaise for a vegetarian meal.

All of these sauces can be used to make champignon julienne unchanged or add additional flavor to them. Natural spices and additives such as garlic, thyme, paprika powder, nutmeg, oregano, and dried basil can help.

Basic recipe in a frying pan

The classic champignon julienne is mushrooms, onions, sour cream and cheese. Cooking takes no more than 20 minutes, and the result will exceed all expectations.

Ingredients:

• champignons - 120 g;
• onions - 30-40 g (half a small onion);
• sour cream - 2 tbsp. l .;
• hard cheese - 20 g;
• salt and spices to taste.

Preparation:

1. Wash the mushrooms well - there should be no traces of soil and other contaminants on them.
2. Peel and finely chop the onion, preferably into cubes.
3. Grate or cut the cheese into small pieces.
4. Cut the champignons into cubes or half slices.
5. Heat oil in a skillet, fry the onion in it until soft, salt it.
6. Add chopped mushrooms to the onion and continue frying for 3-4 minutes, until they become soft.
7. Remove frying pan from heat. Add sour cream to the ingredients, season everything to taste and mix.
8. Transfer the mixture to a cocotte maker, sprinkle with cheese and place in an oven heated to 160-170 degrees for 5-6 minutes. The exact cooking time depends on the type of cheese chosen - it must have time to completely melt.

From the specified number of ingredients, one full cocotte will turn out, that is, one serving of a hot snack.

Champignons and chicken

Chicken and mushrooms are a very popular food combination. It can often be found in pizzas, pastas, salads and, of course, in julienne. The following recipe describes how to make julienne with fresh mushrooms and chicken.

Ingredients:

• champignons - 100-110 g;
• chicken fillet - 60-70 g;
• onions - 30 g;
• low-fat cream - 100-120 ml;
• hard cheese - 20 g;
• a little crushed garlic - optional;
• vegetable or butter - for frying;
• salt and spices to taste.

Preparation:

1. Wash and cut the mushrooms.
2. Wash the fillet and, if necessary, peel. Cut it into small cubes or thin strips.
3. Peel the onion and cut into small cubes.
4. Grate cheese or chop finely.
5. Heat oil slightly in a skillet.
6. Fry the onions until soft, add salt.
7. Add chicken fillet, season to taste (salt, black or white pepper, herbs, paprika) and fry on all sides for 1-2 minutes.
8. Add mushrooms, stir and cook over medium heat for another 3-4 minutes.
9. Turn off the fire. Season the ingredients to taste, add cream and garlic if desired.

• Put the mixture in a cocotte maker and sprinkle with chopped cheese.
• Bake for 4-5 minutes at 165-170 degrees. Julienne with chicken is ready!

Julienne will turn out to be delicious and super-aromatic if you use smoked chicken fillet. In this case, you must first fry the onions and mushrooms, and then add chicken to them.

What better hot snack than Mushroom julienne?! In this article, we will look at one of the quick-cooking variations of this dish, so to speak, a simplified version. Interestingly, in the chefs circles of the world, this style of flexible and quick approach to cooking is called the cowboy style. Our recipe involves the use of mushrooms - champignons.

There is one peculiarity of their preparation in this particular case. So, when you put the mushrooms in a sauté (fry) - do not salt the mushrooms right away. By themselves, mushrooms secrete a lot of fluid when exposed to high temperatures. If you salt them right away, all the juice will come out and evaporate, and our mushrooms will remain fresh and dry. By adding salt almost at the end of their heat treatment, we give them the opportunity to "boil down" in their own juice. Then the dish will turn out to be juicy and aromatic. This champignon julienne is a classic recipe, but is a relatively budget option.

Ingredients for mushroom julienne

Method of cooking julienne with mushrooms

1. Peel a couple of onions and chop finely.
2. Saute the onion in butter in a frying pan until translucent.
3. Wash mushrooms and chop plates of medium size.
4. To invest mushrooms to onions and sauté over very low heat until translucent.
5. Add 2 tablespoons flour and stir.
6. Pour in the cream(sour cream), stirring occasionally.
7. Simmer for 2 minutes.
8. Decompose the mushroom mass in pots or baking tins leaving room for grated cheese.
9. Grate cheese on a coarse grater.
10. Sprinkle with cheese the contents of the pots.
11. Put the future mushroom julienne bake in heated up to 180⁰С for 20 - 25 minutes.

Flour added to mushrooms and onions before pouring cream or sour cream will allow you to achieve the desired thick consistency of the dish. If you like sourness, replace the cream with sour cream. Serve julienne with mushrooms in the dishes with which he was baked, decorating with herbs. Bon Appetit!

Champignon julienne is a popular appetizer in French cuisine. Besides fresh mushrooms. it also includes sour cream / cream. cheese and spices. thanks to which the julienne is very tender, aromatic and nutritious. And if you also add pieces of boiled chicken to it. get a complete dinner for the whole family, although without this mushroom julienne with champignons comes out quite satisfying.

The classic French julienne (or julienne) is served in a cocotte maker, which is now increasingly being replaced by a more affordable tartlet. However, at home, you can also use a special metal mold like a frying pan. By the way, julienne is sometimes served in it and in French restaurants.

Our step-by-step recipe with a photo will tell you how to cook champignon julienne in a pan. There is nothing complicated about this, so you can easily cope with the cooking, which we suggest you start right now.

Ingredients

• Champignon
  (400 g)
• Sour cream
  (200 g)
• Hard cheese
  (200 g)
• Onion
  (200 g)
• Parmesan cheese
  (50 g)
• Ground black pepper
  (pinch)
• Vegetable oil
  (a little (for frying))

Cooking steps

We prepare products for mushroom julienne from champignons.

Cut 200 g of onions into thin half rings.

We cut 400 g of mushrooms into thin slices.

In a frying pan, heat a little vegetable oil for frying and fry the onion in it first until golden.

And then add the champignons to it, evaporate the liquid released from them and also fry the mushrooms until golden. After that, remove the pan from the stove.

Pour 200 g of sour cream into the onion-mushroom mixture (instead of sour cream, you can take heavy cream or white bechamel sauce), add a pinch of spices (thyme, oregano, salt, ground black pepper) and mix.

Rub 200 g of hard cheese on a coarse grater.

We shift the mushroom mixture into special metal forms for julienne.

Top with grated cheese.

We send the molds to an oven heated to 180 degrees and bake for 15 minutes. During this time, the cheese will have time to melt. After that, if you want, you can lightly sprinkle it with grated Parmesan on top and keep it in the oven for a couple of minutes, but you can skip this, but get the mushroom julienne right away.

Champignon julienne should be eaten before it cools down, as it is not so tasty when cold.

Julienne is a hot French appetizer with mushrooms and cheese as the main ingredients. Served in small pots. While cooking julienne, you will learn how to cook béchamel sauce. In our article, we will look at the classic recipe for julienne with champignons.

To prepare julienne you will need:

• Champignons - 500 g
• Hard cheese - 350 g
• Toaster cheese - 6 pcs.
• Sour cream - 1 tbsp.
• Bulb onions - 2 pcs.
• Milk - 300 g
• Flour - 1 tablespoon
• Butter - 1.5 tablespoons
• Pepper

Cooking sequence:

1. Melt half the butter over low heat, send flour to it and stir well. Stirring constantly, gently pour in half of the milk, add sour cream, warm it up without waiting for a boil and pour in the remaining half of the milk
2. Peel and cut the mushrooms into medium cubes
3. Season the mushrooms with cooked sauce and send to the pan for 10 minutes
4. Peel the onion and cut into half rings
5. In a separate frying pan, melt the remaining butter and fry the onions in it until light gilding
6. Combine onion with mushrooms, stir and fry for another 7 minutes
7. Preheat oven to 180 C. Grease the pots with butter
8. Grate most of the hard cheese and send it to the mushrooms. Mix thoroughly and place in pots
9. Sprinkle with cheese on top and add one slice of toaster cheese
10. Bake for 20 minutes.

This appetizer is prepared very quickly and easily, and you will remember its unique taste for a long time. Ready-made julienne is decorated with a small leaf of fresh parsley and must be served hot.