8 recipe options for julienne with mushrooms and cheese

Julienne with mushrooms is a fiery appetizer served in a cocotte maker. The recipe for this unusual dish came to Russia from France. In fact, the title comes from French.

Dish making options

Nowadays julienne is an integral part of any festive table. In order to vary the dish, housewives come up with various tricks. So that you never get tired of the snack, you can diversify the recipes for making it.

The first idea that comes to mind when you mention the word “julienne” is a warm appetizer with chicken and mushrooms. But in the beginning this word meant chopped vegetables. There are a huge number of recipe options:

julienne of mushrooms, with shrimps;
with mushrooms and cheese, with chicken and cheese;
mushrooms and cheese and so on.

The preparation of this dish is divided into two stages: first you need to prepare the ingredients, then bake it all. The French cannot imagine this hot dish without bechamel sauce.

If it is not in the dish, then it is not julienne at all. And if suddenly you have guests from France at your party, they will be very picky about this dish. Let's dwell on some options for making julienne.

Traditional recipe

An ideal option for a formal table. Cool combination of mushrooms, spices and cheese. Isn't this a parable? To make this dish you will need:

mushrooms (champignons, oyster mushrooms or white mushrooms) – 200 g;
onions – 70 g; garlic – 2 cloves, cream – 200 ml;
2 tablespoons of flour, 60 grams of cheese (but here the more the better);
1 tbsp. l. butter and 2 tbsp. vegetable oil, also spices to taste.

Step by step annotations:

You need to chop the onions, mushrooms, squeeze the garlic and grate the cheese.
Fry the onion in sunflower oil, add mushrooms and spices. Simmer until done.
In a dry frying pan, bring the flour to a beige color, then add the butter.
Add cream to the resulting mass and bring to a boil, stirring continuously.
Add the sauce to the mushrooms and stir. Divide the resulting mass into cocotte makers.
Sprinkle grated cheese on top and bake for 15 minutes at 200 degrees.

Julienne with chicken

The most common way to make julienne is an appetizer made from mushrooms, chicken and cheese.
This option is also suitable for both a formal table and a romantic dinner. To prepare an appetizer for 6 people, you will need:

375 g of mushrooms, the same amount of chicken fillet;
several heads of onions;
3 tablespoons of sour cream, vegetable oil and spices.

How to cook julienne with mushrooms and chicken:

You need to fry the onions, chicken and mushrooms in a hot frying pan, stirring continuously.
You can fry the chicken separately from the mushrooms to avoid excess juice.
When the mushrooms and chicken are ready, you need to combine them and add sour cream.
Then fry the mixture for a couple of minutes. Place the finished mixture into molds.
Add cheese for a golden brown crust and bake for 15 minutes at 180 degrees.

With mushrooms and potatoes

To vary the usual dish, you can add potatoes to the traditional julienne. This dish is the most satisfying option. For eight servings you will need:

7 potatoes, champignons – 250 g;
onion, 200 ml cream;
100 ml. milk, hard cheese – 120 g;
sunflower oil for frying, tbsp. l. flour, salt and pepper.

Stages of making a dish:

Cut the potatoes into strips and fry in a frying pan. In a separate bowl, fry onions and mushrooms.
Without adding oil, fry the flour, add milk and stir until smooth.
Add mushrooms and onions to the acquired consistency. Place potatoes in a baking dish or pots as the first layer, and put the mixture with mushrooms on top.
Sprinkle with cheese for crust and bake in preheated oven for 15 minutes.

Dish with bun

You can’t spoil the julienne with a bun! This appetizer option is quite filling, but incredibly tasty. A cool combination of crispy buns and tender mushroom mass will brighten up any celebration. For production you will need:

hamburger buns (quantity depends on the number of guests);
chicken fillet, champignons in the amount of 200-300 g;
one onion, 150 ml of ten percent cream;
butter, spices and hard cheese (preferably Parmesan).

Prepare julienne with mushrooms and bun:

Fry the onion in sunflower oil, add mushrooms and salt to taste.
Add chopped boiled fillet. Next, pour cream over the ingredients and add pepper.
Simmer for a couple of minutes, stirring continuously. Add cheese here and mix.
Place buns without tops or crumbs in a baking dish.
The insides are added to the buns and placed in a preheated oven for 5-7 minutes. The success of such a snack is guaranteed!

Julienne with mushrooms in a frying pan

If for any reason you are unable to cook using the oven, there is a recipe for julienne in a frying pan. The ingredients remain the same:

chicken, mushrooms, spoon of flour;
sour cream, butter;
milk, spices and hard cheese.

Recipe with eggplants

For those who don’t really like mushrooms, there is eggplant julienne. The manufacturing principle is similar, but with its own aspects. For two servings you will need:

half a kilogram of eggplant;
onion, glass of sour cream, cheese;
spices and herbs to taste, oil for frying.

How to cook hot:

You need to cut the eggplants into cubes, sprinkle with salt and leave for 20 minutes.
Afterwards, wash with water and squeeze. Cut the onion into cubes. Fry the eggplants.
Add onions to the prepared vegetables and fry them together. Add salt and pepper. Pour in sour cream and simmer over low heat with the lid closed.
Add the prepared mixture to cocotte makers or pots. Sprinkle with grated cheese and bake until golden brown.

4 JULIEN RECIPES AND COOKING SECRETS

Julien is able to decorate any, even the most unique table, and make an everyday dinner completely unforgettable. It’s easy to prepare, naturally, if you know some secrets and subtleties, we’ll tell you about them.

Julienne is usually called a hot appetizer made from vegetables, mushrooms or seafood, which is baked in snow-white bechamel sauce, sour cream or cream.

Perhaps the most basic secret of making the most delicious julienne is cutting out the ingredients. Thus, vegetables are cut into rings or narrow strips, mushrooms into cubes or strips, meat products and smoked meats into strips or small cubes.

Meat products that will be used to make julienne must be prepared in advance.

Seafood that goes into julienne must be raw. They are blanched for several minutes in salted bubbling water, drained in a colander and then dried on a napkin or towel. If you will use boiled frozen seafood to make julienne, you must defrost it in advance.

The mushrooms must be boiled in advance and then fried with onions; it is better not to add potatoes to the dish.

The most basic secret of the most delicate julienne is the use of creamy, sour cream or béchamel sauce, which gives the dish a unique creamy taste and delicate thickness. Fundamentally: the sauce is poured over the ingredients immediately after frying them or when you have transferred the ingredients into molds, while the sauce must be warm.

It is recommended to sprinkle the julienne with cheese. As for the variety, it is better to choose simply melting varieties of cheese - these are Gouda, Gruyere, Emmental cheese. To prevent the cheese from crumbling while grating, you can put it in the freezer for a short time. The julienne will have a very nice crispy crust if you mix the cheese with ground breadcrumbs.

Place all the ingredients in cocotte makers (molds for making julienne), fill them three-quarters in some places, pour the sauce on top, sprinkle the dish with cheese and put the cocotte maker in the oven to bake. Estimated production time is 15-20 minutes.

If you don’t have a special form for julienne or a cocotte maker, you can cook it in a clay pot, baking dish or small frying pan.

So, to prepare a traditional julienne, cut the onion into rings or strips, fry it in vegetable oil, add chopped mushrooms to the onion, fry all the ingredients, add salt and pepper. Chop the boiled chicken meat and add it to the mushrooms and onions. Prepare the sauce: fry the flour in a separate frying pan, add butter, salt and pepper, stirring, add sour cream, broth or cream, simmer until the sauce thickens. Place all ingredients in molds, pour sauce, sprinkle with cheese. Bake in the oven for about 20 minutes.

Traditional julienne

Products:
1. Fresh mushrooms – 300 gr.
3. 2. Milk – 500 ml.
4. Hard cheese – 200 gr.
5. Onions – 1 pc.
6. Butter – 60 gr.
7. Lemon – 1 pc.
8. Flour – 2 tbsp.
spoons 9. Spices - to taste.
How to prepare traditional julienne:
The first step of making julienne is to: peel the onion, cut it into strips and fry in a frying pan in butter. Wash the mushrooms, dry them and cut them into large but thin pieces and place them in a small saucepan. Add fried onions, juice from half a lemon, spices (but do not add salt!), cover with a lid and simmer everything together well. While the mushrooms are stewing, prepare the snow-white sauce. To do this, melt 30 grams of butter in a bowl with a thick bottom, add 2 tablespoons of flour. It is better that the flour is snow-white and finely ground. Pour half a liter of milk into the butter and flour in a narrow stream, always stirring the flour so that no lumps form. Reduce heat and let it simmer for at least half an hour. At the very end, you can add a little nutmeg to the sauce.

Read also: Pea soup without meat recipe

Place the mushrooms and onions in special julienne molds called cocotte makers (preferably clay), add some of the grated cheese and mix a little. Pour the sauce over the top and sprinkle with the remaining cheese. Next, the julienne in the molds should be sent to an oven preheated to 180 and baked for about 15 minutes at the same temperature until a golden crust forms. Then the dish can be removed and served (julienne is served only hot!).

Julienne of reddish fish

Products:
1. Trout – 300 gr.
2. Onions – 2 pcs.
3. Cream – 150 ml.
4. Flour – 1 tbsp.
spoons 5. Hard cheese – 150 gr.
6. Vegetable oil
7. Dill
8. Ground dark pepper, salt - to taste.
How to prepare julienne from reddish fish:
Rinse the fish fillet with water, dry it and cut into medium-sized cubes. Grate the cheese. Peel the onion and cut it into quarter rings. Heat vegetable oil (maybe ghee) in a frying pan, add onion, salt and sprinkle with black pepper (preferably freshly ground). Keep the onion in the pan until it becomes soft (but under no circumstances overcook it!). Place the fillet cubes in the frying pan with the onions, stir and fry the trout for one to two minutes. Then add flour and mix again.

In the next step, you need to add cream to the onions and fish (just enough so that the sauce becomes not very thick and not watery), stirring the contents in the pan. With all this, you need to keep in mind that if the cream is very fat, then it is not necessary to add flour. In an unpleasant case (when the cream is low-fat), the sauce may not thicken. Add pepper and salt to taste to the sauce and fish, then mix well. Place the resulting mass in clay (or any other) julienne cocotte bowls, sprinkling grated cheese on top. If you don’t have these on hand, you can use buns from which you need to remove the crumb. Before serving, reddish fish julienne should be baked for about 7 minutes in an oven preheated to 180° until the cheese is completely melted. Then sprinkle with the freshest dill and serve in cocotte makers along with snow-white bread.

French-style Julienne with snow-white wine and shrimp

Products:

1. Peeled shrimp - 200 gr.
2. Onions - 100 gr.
3. Snow white wine - 80 ml.
4. Milk - 80 ml.
5. Butter - 70 gr.
6. Hard cheese - 50 gr.
7. Flour - 40 gr.
8. Lemon juice - 1 tbsp.
spoon 9. Curry 1 teaspoon
10. Nutmeg
11. Pepper
12. Salt
How to cook French julienne with snow-white wine and shrimp:

Peel and finely chop the onion, sprinkle with curry and fry in hot oil, add peeled shrimp, sprinkled with lemon juice and stir.
In another frying pan, fry the flour separately in butter and pour in milk and snow-white wine in a narrow stream, add salt, pepper and nutmeg.
Mix the shrimp with the sauce and place in cocotte makers or pots, sprinkle with grated cheese on top and bake for 5 minutes.
French-style Julienne served in cocotte makers with snow-white wine.

Julienne with chicken and mushrooms

Products:
1. Chicken fillet - 500 gr.
2. Frozen champignons (fresh) - 300 gr.
3. Onions - 1 - 2 pcs.
4. Cheese - 200 gr.
5. Sour cream - 300 - 350 gr.
6. Dark ground pepper - to taste
7. Salt - to taste
8. Flour - 1 - 2 tbsp.
spoons 9. Vegetable oil - for frying

How to cook julienne with chicken and mushrooms:

Rinse the fillet. Pour in water and bring to a boil. Cook the chicken fillet over low heat for about 30 minutes until done. Wash and peel the onion, cut into half rings. Thaw the mushrooms. Heat a frying pan, pour 30 g of vegetable oil. Fry the onions and mushrooms, stirring, for 10-15 minutes.

Cool the chicken fillet and chop finely.
Now turn on the oven and let it heat up to 180 degrees. Add chopped fillet to the mushrooms in the pan.

Fry the flour in a separate dry frying pan. Pour in sour cream, add salt and pepper. Heat to a boil.

Julien

The name julienne comes from the French julienne, which means “July”. In French cooking during the summer season, it was customary to prepare soups for which young vegetables were cut in a special way - very thinly, into narrow strips. Since that time, this cutting method has been called julienne . Also called salads and soups made from thinly sliced vegetables. But in Russian cuisine, it is customary to call julienne an unusual group of main courses or appetizers, which are often prepared with mushrooms, vegetables, fish, seafood or meat. To make julienne, the recipes call for all the ingredients to be poured with sauce and generously sprinkled with cheese, then baked until a golden cheese crust forms. Juliennes are served hot.

Julienne with mushrooms

In Russian cuisine, the overseas word “julienne” usually refers to portioned hot appetizers that are baked with bechamel sauce. Mushroom julienne is served in small portioned cocotte pans with a long handle wrapped in a papillot. This is done d.

Julienne of wild mushrooms

There are many options for mushroom julienne. Now, instead of cream or sour cream, I poured bechamel sauce over the mushrooms. Before baking, I added a little grated cheese to each mold to create a golden brown crust.

Julienne in dough

Julienne in the dough - quickly, never troublesome. The base is ready-made puff pastry. Choose the filling according to your own taste. This version has chicken with mushrooms. Suitable for breakfast, and what is not eaten for breakfast can be put in the refrigerator until it is ready - not the dough.

Julienne squash

For julienne squash, vegetables are cut into discs of similar size, the core is cut out and filled with entrails. The filling is prepared from the consistency of new and dried mushrooms with the addition of ground nuts. This mixture is added to the pan-fried sauce.

section: Stuffed zucchini

Rice julienne

Despite the apparent simplicity of production and the selection of the most popular goods, rice julienne (thick soup) seemed to me even somewhat unique. Nourishing, aromatic, this julienne can become a table decoration and if you have unexpected guests, it can be served.

section: Rice soups

Kidney julienne

Julienne of kidneys in cream: a recipe for Russian cuisine.

Homemade Julienne recipe

Ingredients

INGREDIENTS	WEIGHT	CALORIES (kcal per 100 g)
Potato	700 g	77
Chicken fillet	400 g.	110
Champignon	300 g.	27
Cheese	250-300 g.	402
Bulb onions	3 pcs.	40
Milk	200 ml.	42
Seasoning for potatoes	taste
Dark pepper	taste
Salt	taste

Step-by-step recipe for making homemade Julienne with photos

And the food is prepared like this:

Salt and pepper the potato layer, sprinkle with seasoning.

Peel the skins from the onion, cut into cubes, and fry the onion until golden.

As soon as the products become soft, pour in the milk, turn the heat to low, and simmer the mixture for another two minutes.

Now pour the gravy over the potatoes and meat on a baking sheet, sprinkle with grated cheese, and cover with a piece of foil.

Video recipe for homemade Julienne

Julienne in the oven with potatoes

You can also prepare julienne in the oven with potatoes according to another recipe. The dish is prepared simply and quickly, so no special culinary skills are required!

So, in order to prepare a dish according to this recipe, you will need:

Ingredients:
fresh mushrooms – 0.5 kg;
potatoes – 10 pcs.;
onions – 3 pcs.;
cream – 250 ml;
milk – 100 ml;
cheese – 250 g;
flour – 2 tbsp;
salt, seasoning, pepper.

And the food is prepared like this:

Heat a frying pan with oil and fry the onion cubes.

Wash the mushrooms, cut into small pieces, place in a frying pan with onions, stir, salt and pepper, fry together for 20 minutes.

Then pour in the milk and cream, mix, sprinkle with flour, stir again, simmer for 7 minutes.

Peel the potatoes, rinse, cut into cubes, fry the potato cubes until fully cooked, be sure to sprinkle with seasoning.

Now you will need a mold or baking sheet, lay out the fried potatoes as the first layer, then the onion and mushroom mixture, sprinkle everything with grated cheese, place in the oven preheated to 180 degrees for 15 minutes. That's all, a hot, hearty lunch is ready!