Julienne with champignons and cheese in the oven

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Julienne is a traditional French dish. It is easy to prepare and requires a minimum set of products. And the julienne tastes incredibly tender and creamy. Such a dish can be a great appetizer in the daily menu or at any holiday.

Classic recipe for julienne with champignons and cheese

This dish has many cooking options. But first, consider the classic version of this dish. So, to prepare a julienne with champignons and cheese, you need the following ingredients:

• Champignons - 500 grams.
• Hard cheese - 200 grams.
• Onion - one large head.
• Flour - one tablespoon.
• Cream - one glass.
• Vegetable oil - three tablespoons.
• S alt - to your taste.

Algorithm for cooking julienne with champignons and cheese:

1. Rinse the mushrooms well, dry and cut into medium pieces.
2. Peel the onion and cut into small cubes.
3. Heat the oil in a frying pan and fry the onion until translucent.
4. Now add mushrooms there, fryall together about 10 minutes.
5. Next, add s alt, add flour and fry for three minutes.
6. Pour everything with cream, mix, simmer for a couple of minutes.
7. We shift the julienne with champignons and cheese into cocotte bowls. Top with cheese.
8. We send everything to a preheated oven to 180 degrees for a quarter of an hour.
9. Julienne with champignons and cheese in the oven is ready. Must be served hot. You can decorate with fresh herbs.

Sour cream recipe

To make this appetizer, you need the following ingredients:

• Champignons - 500 grams.
• Butter - 50 grams.
• Vegetable oil - one tablespoon.
• Onion - two heads.
• Sour cream - half a kilo.
• S alt, black and allspice ground pepper - to your taste.
• Cheese - 100 grams.

Recipe with photos of julienne with champignons and cheese you will see below. In the meantime, prepare this delicious dish:

1. Rinse the mushrooms, peel the onion and cut these products into thin strips.
2. Heat butter and vegetable oil together in a frying pan.
3. Place the onion there and fry for a quarter of an hour until transparent.
4. Next, we send mushrooms to the onion. We fry everything together for a quarter of an hour. As soon as all the water from the mushrooms has evaporated, s alt and pepper. Sweat for another five minutes.
5. Now add sour cream, mix and taste. Add some s alt if needed.
6. Lubricate the cocotte makers with butter and move the mass into them. Sprinkle cheese on top and send the juliennewith champignons and cheese in a preheated oven to 200 degrees for about half an hour.
7. Serve hot with crispy baguette or garlic croutons.

Dish with chicken

Let's look at a step-by-step recipe with a photo of champignon julienne with chicken and cheese. We need:

• Mushrooms - 250 grams.
• Chicken fillet - 400 grams.
• Cheese - 150 grams.
• Sour cream and milk - one glass each.
• Vegetable oil - for frying.
• Butter - 50 grams.
• Flour - two tablespoons.
• Ready tartlets.

Perform the following steps:

1. Boil chicken fillet in s alted water and cut into cubes.
2. Rinse the mushrooms and cut as you wish.
3. Heat the oil in a frying pan and fry the mushrooms on it. After sending the chicken fillet there.
4. Melt butter and mix with flour until smooth. Still stirring, and without removing from the heat, pour in the milk and bring everything to a boil.
5. When the sauce has cooled a little, put sour cream in it and stir.
6. Spread mushrooms with chicken into ready-made tartlets, pour over the sauce and sprinkle everything on top with cheese.
7. Bake in the oven for 10 minutes at 200 degrees.

Appetizer with broccoli

This recipe for champignon julienne with cabbage is ideal for those who follow their figure. It turns out not only tasty, but also he althy.

• Broccoli and champignons - by200 grams.
• Chicken fillet - 300 grams.
• Vegetable oil and sour cream - two tablespoons each.
• Cheese - 150 grams.
• S alt, ground pepper - to your taste.

Cooking method:

1. Chicken fillet and mushrooms cut into thin slices.
2. Broccoli needs to be disassembled into small florets.
3. Heat the oil in a frying pan and fry all the ingredients together with s alt and black pepper.
4. Now add sour cream, simmer for a couple of minutes and lay out in molds. We fill everything with cheese and send it to the oven for a quarter of an hour at a temperature of 200 degrees.

Many people wonder: what cheese is best for mushroom julienne? Any hard cheese will do. For example, gouda, dutch, tilsiter or everyone's favorite parmesan.

Dish with garlic

Prepare these foods:

• Champignon mushrooms - 300 grams.
• Cream - 100 milliliters.
• Onion - one small head.
• Butter - 50 grams.
• Cheese - 100 grams.
• Flour - two teaspoons.
• Garlic - five cloves.
• Ground nutmeg - one teaspoon.
• S alt, ground black pepper - at your discretion.

Cooking method:

1. Rinse the mushrooms and cut into thin strips.
2. Peel the onion and cut into small cubes.
3. Melt 20 grams of butter and a little vegetable oil in a frying pan. Fry onions with mushrooms until goldencolors.
4. Now we s alt everything, pepper, squeeze the garlic through the press and simmer the mass for a couple of minutes.
5. Spread the finished mixture into molds or cocotte makers.
6. Preparing the sauce. To do this, melt the remaining butter, add flour to it and stir everything very quickly so that there are no lumps.
7. Now gradually pour in the cream, stirring constantly. Pour the nutmeg into the almost ready sauce, bring to a boil and remove from the stove.
8. Pour the sauce over the mushroom mass and sprinkle generously with cheese on top.
9. We send everything to the oven for a quarter of an hour at a temperature of 180 degrees.

Julienne with squid and mushrooms

This version of the dish perfectly combines champignons and seafood. It turns out a game of tastes. We will need:

• Mushrooms - 200 grams.
• Cleaned squid - 500 grams.
• Onion - one medium head.
• Sour cream - 200 grams.
• Vegetable oil - for frying.
• S alt, ground pepper - to your taste.
• Cheese - 100 grams.

Cooking julienne:

1. Peel the onion and cut into small cubes.
2. Cut the squid into half rings no more than five millimeters thick.
3. Mushrooms cut into thin slices.
4. Grate cheese on a coarse grater.
5. Heat the oil in a frying pan and fry the onion first until transparent, and then put the mushrooms with squid. Simmer until the main liquid has evaporated. This will take about a quarter of an hour. Now s alt and pepper.
6. Nextadd sour cream to the total mass, simmer for a couple of minutes and lay everything out in cocotte bowls. Sprinkle with cheese and send to the oven.
7. Simmer the dish for about 15 minutes at a temperature of 200 degrees until golden brown cheese crust.

Recipe with wine and shrimps

Julienne can be cooked without mushrooms. Let's try to cook this dish without mushrooms:

• Peeled shrimp - 200 grams.
• Onion - one head.
• Milk and white wine - 80 ml each.
• Lemon juice - one tablespoon.
• Cheese - 50 grams.
• Flour - 40 grams.
• S alt, nutmeg, curry, ground black pepper - to your taste.
• Butter - 70 grams.

How to cook julienne? Very simple:

1. Chop the onion finely and fry together with the curry in hot oil until transparent.
2. Next, add the shrimp, pour over the lemon juice and simmer a little on the fire.
3. In a clean frying pan, melt the remaining butter and add the flour, mix everything so that there are no lumps, and pour in the wine and milk in a thin stream. When it begins to boil, add s alt, pepper and nutmeg.
4. Now mix the shrimp with the sauce and lay out in cocotte makers, sprinkle with cheese and bake for 10 minutes at a temperature of 200 degrees.

Julienne with trout and cream

This dish can please lovers of red fish. It has a soft and creamy taste. You will need the following products:

• Trout - 400 grams.
• Cream - 200 milliliters.
• Onion - one head.
• Flour - one and a half tablespoons.
• Cheese - 200 grams.
• Vegetable oil - for frying.
• S alt, ground black pepper, dill greens - to your taste.

Snack is being prepared in this way:

1. Cut the onion into half rings.
2. Cut the fish fillet into medium cubes.
3. Heat the oil in a frying pan and fry the onion in it.
4. Next, send trout with flour to the onion, sweat for three minutes.
5. Now pour the cream in a thin stream, s alt, pepper, mix.
6. Next, we lay out the mass according to the forms or you can put the contents in small buns, removing the crumb beforehand.
7. Sprinkle each serving with grated cheese and bake in the oven for about 10 minutes at 180 degrees.
8. When the dish is ready, sprinkle it with fresh dill.