Julienne with mushrooms: recipe with photo

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

There are many amazing countries with their own unique customs, traditions, cuisine. So, Japan is famous for geishas and sushi, America - for burgers, Ukraine - for borscht. With globalization, there is an active interpenetration of cultures, due to which many traditions and recipes of a certain state become the object of study of another people. It was thanks to this that one French dish became known in Russia - julienne with mushrooms, which immediately won the hearts of housewives who wanted to get this recipe.

Description

Initially, the name of the dish was inherent in dishes in which vegetable cutting was present. Due to this, soups or salads acquired the most delicate texture. In restaurants, delicacies called julienne with mushrooms or meat are mainly the second course, which is served with a special sauce. The composition must include cream or milk.

In France, the word was commonly used to refer to the way vegetables were cut. They were thin slices, like spaghetti, andtomatoes and onions - very transparent rings. The shredding rule says that the slices should be no more than 2 mm, and their length should be 6-7 cm.

It is unusual that now the original lexical meaning of the word is almost lost, which the French themselves are no less surprised.

Ingredients

Products for all varieties of dishes are used almost the same. Proportions, types of heat treatment and spices are changing. Almost any chicken and mushroom julienne recipe contains:

• Chicken. It is desirable that this be a chicken breast, since there are veins and bones in the rest of the carcass, which significantly impairs the taste and texture of the delicacy.
• Mushrooms. In all versions, preference is given to champignons, although there are versions where chefs prefer other varieties as well.
• Onion.
• Sour cream. The fatter the better.
• Cheese. Of all the varieties, the hard one is best.
• Spices. With regard to this component, you should not get carried away too much. Just s alt and pepper will suffice.

Classic recipe

So, as soon as all the necessary products are bought, let's start cooking the most classic mushroom julienne recipe. It is worth noting that most often the dish is baked in the oven in cocotte makers, however, most housewives are looking for easier ways, and few people have specialized utensils, so a regular frying pan will be preferred below. The taste and appearance of the dish will change little.

The first step will be preparationingredients. Peel the onion, rinse thoroughly and clean the mushrooms, do the same with the meat. Then the components must be cut: chicken - into medium-sized cubes (if you like, you can do it smaller), mushrooms - into thin slices, or, like meat, onions - into half rings (if desired, you can chop in the classic way).

The next step is to cook the meat. Pour a little vegetable oil into a hot frying pan, put the chicken and fry it until medium cooked (the pieces will turn white with slight frying). Lightly s alt. Then put briefly in a separate container.

Let's start mushrooms. First, in a frying pan, previously lubricated with a small amount of oil, send onions, after 2-3 minutes - mushrooms. You need to fry on medium heat. The readiness of the products will be clear in appearance. The mushrooms will decrease in size and become darker. At this point, you can add chicken to them.

The final step will be the sauce. It can be prepared separately and then pour julienne with mushrooms, or mix the products in turn into a common dish. The filling consists of sour cream, water, s alt and pepper. Some recipes advise adding flour as well, which adds viscosity, but this is not necessary at all. The ingredients must be sent to the pan and stewed together for about 10-15 minutes, so that the meat with mushrooms is saturated with a creamy taste. Almost before the readiness, the dishes must be removed from the stove, sprinkled with julienne cheese with mushrooms, let it reach in the oven at 180 degrees for 5-10 minutes.

The amazing dish is ready. It is best served with a neutral side dish in the form of spaghetti or mashed potatoes. The delicacy will turn out to be unrealistically tasty, so the household will definitely ask for more.

In potatoes

What to do if there were no cocotte makers at hand, but you want to try a portioned version of the dish? That's right, experiment! In this variation of the classic julienne with mushrooms, potatoes will be used as "dishes". The advantages include the unusual appearance of the delicacy, as well as the reduction in cooking time, because the side dish comes at the same time as the gravy. And most importantly, you won’t have to wash extra dishes, because the household will eat them!

Potatoes should be prepared in advance. Wash large fruits well, cook in their uniforms, then cool. It is better to remove the skin at the end, otherwise the tuber may lose its appearance or shape. In the center of each "vessel" you need to make a not very large recess, but the main thing is not to overdo it, otherwise the potato will break.

It is worth focusing on the classic recipe for julienne with mushrooms, but we change the final stage. As soon as the contents of the pan are almost ready, we shift the delicacy into pre-prepared "kokotnitsa" in small portions, sprinkle with cheese on top, and then send it to the oven for 10-15 minutes at 180 degrees.

With bechamel sauce

This variant can hardly be called a chicken and mushroom julienne variety (oven or pan) because all that changes here is the sauce. There is nothing difficult in its preparation, but it decorates the dish well.

To make a bechamel, you will need:

• flour - 2 tbsp. l.;
• butter - 50 g;
• milk - 2/3 cup;
• nutmeg (ground) - 0.5 tsp;
• s alt, pepper - to taste.

First put oil in the pan. It should be melted on a fire slightly less than average so that it does not burn. Pour flour into the resulting liquid, constantly stirring with a wooden or silicone spatula, until all the lumps disperse. Now it's milk's turn. In a thin stream, without ceasing to interfere, pour in an almost full glass. You need to cook the sauce until it becomes like condensed milk. Before the end of cooking, add s alt and nutmeg.

Add dressing according to the recipe above.

Ham and garlic

Who said that julienne with mushrooms must be with chicken? As an addition, ham is also great, which, in combination with spicy garlic, will be simply delicious.

Ingredients almost all remain unchanged except for meat. According to the cooking stages, this variety is slightly different from the classic recipe.

Since the ham does not need additional heat treatment, you need to start cooking with mushrooms. Then send them to a separate container. Finely chop the ham, lightly fry in a pan in vegetable oil, after 2 minutes mix with mushrooms. At the stage of adding sour cream and spicesA new ingredient will appear - garlic. One clove will be enough, because only the smell is needed. For the rest, you should stick to the original step-by-step recipe.

Julienne in tartlets

This option will be more like an appetizer than a full-fledged second course. Tartlets can be purchased at pastry shops or you can make your own using special molds.

Julienne with mushrooms in the oven for this recipe is prepared according to the classical method, and at the final stage it is laid out in small parts in prepared edible baskets. Sprinkled with cheese, all that remains is to bake a delicacy in the oven, and you can start your meal.

Shrimp julienne

When you want to add variety to your standard diet, be sure to try this version of the dish. For its preparation you will need:

• shrimps - 200 g;
• boiled rice - 100g;
• spinach or cauliflower - 150g;
• mushrooms - 100 g;
• onions - 1-2 pieces

For sauce:

• flour - 1 tbsp. l.;
• egg yolk - 1 pc;
• shrimp broth;
• milk.

First of all, you need to boil the shrimp, then cool and clean them. At this time, you can do mushrooms: they should be fried along with onions over medium heat. Boil rice, cool. Now it remains to mix all the ingredients together (do not forget about fresh spinach or cauliflower), arrange them in cocottes (either remember the option with potatoes / tartlets or leave infrying pan) and proceed to the sauce. Lightly spasser the flour in butter, then pour in a little broth left after the shrimp and milk. As soon as the filling thickens, pour it over the components of the dish, sprinkle with cheese and put the julienne in the oven for 10-15 minutes. Bon appetit!

Cooking Tips

To make your meal even tastier, follow the tips below.

• One of the natural and he althy spices is fresh herbs. If you sprinkle a mixture of dill and parsley (or just one) on a finished dish, it will sparkle with new notes of taste. Less popular cilantro and basil also work well with julienne, but may not be to everyone's taste.
• Instead of vegetable oil, you can use olive oil. Its unusual smell will come in handy, besides, this product is much more useful than the usual sunflower.
• Don't be afraid to experiment! If you think that some ingredient will come in handy in a dish, add it. Decided to make a julienne pie, but are afraid that nothing will work out? Follow the classic rules for working with products, and the result will never disappoint you.