Mushroom julienne: recipe with photo

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

Mushrooms are a source of vegetable protein, one of the he althiest foods. They contain a large amount of vitamins and minerals necessary for the human body. There are a lot of options for various treats that can be prepared from mushrooms. For housewives who love to surprise their household with unusual recipes, we offer mushroom julienne. With its delicate taste, he won the hearts of many people around the world. Where did the mushroom julienne recipe come from, the best cooking options and basic serving rules will be discussed in detail in the article.

Interesting facts

This delicious dish with an unusual name first appeared in France. Many will be surprised to learn that the word "julienne" originally referred to a method of cutting vegetables. Root crops were cut with a special sharp knife into very thin strips. Initially, julienne was a regular vegetable soup. At the beginning of the 19th century, French chefs began to add champignons to it. Modern julienneis a light broth made from mushrooms and heavy cream.

The Russian version is fundamentally different from its French namesake. In our country, the dish is a hot appetizer of mushrooms, chicken and cream baked in the oven under a thin cheese crust. For its preparation, special small pots are used.

Classic

We present to your attention the easiest mushroom julienne recipe. It requires the following products:

1. Mushrooms - 500 grams. It is best to use white. They will give the dish a special taste and unique aroma.
2. Cream - 100 grams. If desired, you can replace with sour cream. But the percentage of fat must be at least 20%.
3. Cheese - 100 g (take hard varieties).
4. Flour - 2 tbsp. l. It is better to use wheat.

Let's start by washing the mushrooms well and cut them into thin strips. Fry in a skillet for 5 minutes until excess liquid has evaporated. Then rub the cheese on a fine grater. Add flour and heavy cream to the mushrooms. Mix everything, add, if necessary, s alt and spices. Close everything with a lid and simmer for about 6-7 minutes over low heat.

We lay out the finished mixture in special clay pots. On top we make a hat of cheese. Preheat the oven and put a baking sheet with julienne in it. We set the temperature to 180 ° C and wait 10 minutes. When the crust has appeared, you can turn off the oven and serve. Makes a fantastic snack!

Mushroom and chicken julienne recipe

This is one of the most common options. The win-win combination of chicken and mushrooms makes julienne incredibly tasty. In addition, you do not need to buy a lot of expensive products to prepare it. Consistently following all the steps of the instructions for preparing this dish, even a novice cook can make it. So, for the mushroom and chicken julienne recipe (photos are presented in the article), you will need:

1. Mushrooms - 400 g. The main component of the dish, you can use champignons, fresh mushrooms, oyster mushrooms and others.
2. Chicken - 300 g. It is better to buy skinless fillets, you won't need it for julienne.
3. Sour cream - 5 tbsp. l. Sometimes they are substituted with mayonnaise. Still, it tastes better with sour cream, the higher the percentage of fat, the better.
4. Cheese - 200 g. It must be of durum varieties. "Russian" or "Dutch" is best.
5. Flour - 1/2 cup. Use wheat.
6. Chicken bouillon cube -1 pc. It will give the dish a fantastic smell.

First you need to boil the chicken. After the meat is cooked, let it cool slightly and cut into small pieces. Then we proceed to the preparation of mushrooms. They need to be thoroughly washed, cut and fried in a pan for 5 minutes to evaporate excess liquid.

The next step is to prepare the special mushroom and chicken julienne sauce. There is nothing complicated here either. It is necessary to melt the butter, add flour and mix until smooth, without lumps. Dilute sour cream with the remaining chickenbroth, add to the mixture. S alt. Mix again. Wait for the mixture to thicken.

And the final step: mix chicken with mushrooms and the resulting sauce. Next, lay out in special pots and sprinkle with grated cheese. We send the mushroom julienne to the oven, leave for 20-25 minutes at a temperature of 200 ° C until an appetizing crust appears.

With shrimps and cheese

An unusual combination of seafood and champignons is often used by chefs of foreign restaurants. We suggest you try and make a similar julienne of mushrooms with shrimp. All you need is:

1. Mushrooms - 500 g. It is best to use champignons in this recipe.
2. Shrimp - 300g
3. Cream - 100 g. It is undesirable to use sour cream, the taste will be slightly different.
4. Cheese - 100 g (preferably hard varieties).
5. Flour - 3 tbsp. l. Take the wheat variety.

The shrimps need to be defrosted. Then pour boiling water over them. Leave for 5 minutes. After peeling off the shell and removing the intestines. Cut the mushrooms into thin strips and fry in a pan for about 6 minutes. Be sure to stir. When the mushrooms are ready, let them cool down a bit. Grate the cheese on a fine grater.

Now let's make the sauce. Fry the flour for one minute, then immediately add the oil and fry for 2 minutes. Don't forget to stir constantly. Then add cream and bring to a boil. The most important thing is to make sure that lumps do not form, and the mixture is homogeneous. Pour sauce over mushrooms. S alt bytaste.

Put the shrimp on the bottom of the pots and fill them with mushroom sauce. Sprinkle with cheese. We send it to the oven for 15 minutes. Cooking at a temperature of 180 ° C. Let the finished dish cool down a bit - and you can pamper your guests. Lots of compliments for your culinary skills guaranteed!

Cooking secrets

There are little tricks that will help you make mushroom julienne as quickly as possible without wasting a lot of time and effort. At the same time, get a hot snack with a charming aroma and unsurpassed taste.

1. Firstly, all the components of the dish must be very thinly sliced. This is perhaps the main rule if you want to get a delicious julienne.
2. Secondly, if you take fresh mushrooms, then take better chanterelles or porcini. Ordinary champignons are also perfect.
3. Thirdly, it is better to use non-hard meat as a filling. Chicken, shrimp, ham go well with mushrooms.
4. Fourthly, always remember the sauce. With it, julienne will turn out even more tender, truly melting in your mouth. The sauce can be either bought ready-made in the store or made at home.

Serving Rules

First, the finished julienne should be cooled down a bit. Usually it is done in portions for the number of invited guests. For this, special pots or metal molds are used, in which julienne is served to the table. Each guest should be offered a hot plate. If you did julienne on a largebaking sheet, then the dish should be cut into pieces and served on flat plates.

Conclusion

There is no better option to please the family with a delicious dinner or surprise guests with an amazing appetizer than Julien. Even the most sophisticated gourmet will not remain indifferent to such a dish. Cook with joy and don't be afraid to experiment. Bon appetit!