Champignon julienne - 6 classic recipes

This dish is one of the most popular on the festive table. In addition, it fits perfectly into the daily menu, as it has a minimal set of products and is easy to prepare. Let's look at 6 cooking options for julienne and start with the classic champignon julienne recipe.

Champignon julienne - a classic recipe

This dish has many variations, but the classic recipe is as follows.

• half a kilogram of champignons;
• 1 medium onion;
• a glass of cream;
• 1 tbsp. a spoon of flour;
• 2-3 tbsp. tablespoons of vegetable oil;
• 200 gr. hard cheese.

Cooking

1. Wash the mushrooms, dry and cut into small pieces.
2. Cut the onion into small cubes.
3. Heat the pan, add oil and send onions there.
4. Next, spread the mushrooms there.
5. At the end, salt and introduce the flour. Fry a couple more minutes.
6. Slowly introduce cream to all the ingredients and let them boil for a couple of minutes.
7. We spread all the components in the molds and sprinkle with grated cheese on top.
8. We put in a preheated oven for 15 minutes

Recipe for classic julienne with champignons and chicken

 

For this dish, the presence of mushrooms is a prerequisite. It can be chanterelles or honey mushrooms, but the standard version involves the use of champignons.

• 600-700 gr. mushrooms;
• 400 gr. chicken fillet;
• 50 gr butter;
• 1 medium onion;
• 1 tbsp. a spoon of flour;
• a glass of cream;
• 100 gr. cheese.

Cooking

1. Rinse mushrooms, dry and chop long straws.
2. Chicken meat is cut into small cubes.
3. We spread butter on a preheated pan, followed by mushrooms and meat.
4. Fry until tender, adding salt and pepper at the end.
5. Peel the onion and cut into small cubes.
6. In a clean frying pan, fry the onion in butter, sprinkling it with flour.
7. Slowly pour cream into the onion.
8. The sauce must be brought to a boil, then cooled and filtered.
9. We lay out all the ingredients in the forms, pour the sauce and sprinkle with grated cheese on top.
10. Bake for fifteen minutes in the oven.

Traditional tartlet recipe

This recipe is great for decorating a festive table.

• 400 gr. chicken meat;
• 250 gr mushrooms;
• 150 gr. hard cheese;
• a couple of tablespoons of vegetable oil;
• a glass of sour cream;
• 2 tbsp. tablespoons of flour;
• a glass of milk;
• 50 gr butter;
• ready tartlets.

Cooking

1. Boil the fillet in salted water and cool.
2. Wash the mushrooms, dry and cut into small pieces.
3. Pour the vegetable oil into the preheated pan and send the mushrooms there.
4. Fry until cooked, remove from heat and add boiled meat, chopped into small pieces.
5. Melt the butter and add the flour there, stirring constantly.
6. Pour the milk into the boiled mass and do not stop stirring.
7. After boiling, remove from the stove and cool a little.
8. Add sour cream to the warm sauce.
9. We put mushrooms with meat in tartlets.
10. Pour the resulting sauce.
11. Sprinkle generously with grated cheese.
12. Sent to the oven for ten to fifteen minutes.

Broccoli julienne

 

This recipe is lower in calories and is perfect for those who follow their figure.

• 300 gr chicken fillet;
• 200 gr. champignons or any other mushrooms;
• 200 gr. broccoli inflorescences;
• a couple of spoons of sour cream;
• a couple of spoons of vegetable oil;
• 150 gr. cheese.

Cooking

1. Chop the chicken fillet into small pieces.
2. Wash the mushrooms, dry and shred thin layers.
3. Wash my broccoli, dry and divide into small inflorescences.
4. Pour oil into a preheated pan and send all the prepared ingredients there.
5. Fry until tender, salt and add sour cream.
6. Simmer for 5 minutes.
7. We send the resulting mixture into molds and sprinkle abundantly with grated cheese.
8. We put in a preheated oven and cook for 10-15 minutes at a temperature of 190 degrees.

More materials:mushroom julienne

Classic multicooking recipe

Cooking in a slow cooker takes a minimum of time from the hostess, and the dish turns out to be unusually tasty and juicy.

• 350 gr chicken fillet;
• 250 gr champignons;
• 2 tbsp. spoons of sour cream;
• 2 medium onions;
• 150 gr. cheese;
• 50 gr butter;
• a couple of tablespoons of vegetable oil;
• a couple of tablespoons of flour.

Cooking

1. The meat is boiled in salted water, cooled.
2. Peel and chop the onion as small as possible.
3. Wash my mushrooms, dry and cut into small pieces.
4. In the slow cooker we select the program “Frying”, if there is none, then the program “Baking” is suitable, pour the butter there and put the mushrooms in it, fry for a couple of minutes, add the butter and fry for another 5 minutes.
5. In a separate bowl, spread the mushrooms from the bowl.
6. We select the “Stew” function, pour the vegetable oil and send the onion into the bowl.
7. Next we send meat and mushrooms.
8. Add flour there and mix everything thoroughly.
9. We add sour cream to all the ingredients and simmer for a couple of minutes.
10. We turn on the Baking program, sprinkle with grated cheese and cook another 10 minutes.

Mushroom potato julienne

 

Serving in pots gives the dish a solemnity and perfectly decorates both a festive and casual table.

• 350 gr chicken fillet;
• 350 gr champignons;
• 2 medium onions;
• 2 cups sour cream;
• 150 gr. cheese;
• a couple of tablespoons of flour;
• a couple of tablespoons of vegetable oil.

Cooking

1. Peel the onions and finely chop the straws or dice.
2. Cut the meat into small pieces.
3. We heat the pan, pour the oil and send the chicken and onions there. Fry over low heat.
4. Wash my mushrooms, dry and cut into small pieces. Sent to the pan.
5. Fry on low heat for 5-7 minutes.
6. We put another pan on the fire, pour the flour into it and simmer it on a low heat to yellow.
7. We introduce sour cream there and mix thoroughly.Leave for 4-5 minutes on low heat, do not forget to salt.
8. Add the sauce to the rest of the ingredients and mix.
9. Put the resulting mixture into pots, sprinkle with cheese on top.
10. Sent to the oven for ten minutes.

Conclusion

The most popular is the julienne recipe with mushrooms and chicken, as well as the classic mushroom julienne. Its main distinguishing feature is ease of preparation, speed of execution and a minimum set of products. With all this, it turns out an incredibly tasty dish that will decorate any holiday table and will appeal to even the most demanding guests.