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.

Step by step annotations:

To make the béchamel sauce, fry the flour in a dry frying pan until creamy. Add milk, and after boiling, add sour cream and salt.
The chicken is fried separately. Mushrooms and spices are added to almost finished meat; the mass is brought to readiness.
Then the chicken and mushrooms are poured with sauce, cheese is sprinkled on top and simmered over low heat for another couple of minutes.

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.

Traditional julienne with mushrooms in the oven: how to cook

Traditional julienne with mushrooms in the oven is one of those dishes that I remembered when I first “met” and whose taste I wanted to reproduce in my own kitchen. Everything turned out to be completely easy :) So, let's get started.

Ingredients for 3 servings:

champignon mushrooms - 400 gr;
onion - 1 small head;
flour - 1 tablespoon;
cream - 150 ml;
salt - ¾ teaspoon;
dark pepper - a couple of pinches;
hard cheese - 100-150 g;
vegetable oil for frying mushrooms.

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Traditional julienne with mushrooms in the oven, how to cook:

1. Chop the onions and mushrooms. Heat a little vegetable oil in a frying pan and fry the mushrooms for 7-10 minutes over medium heat until excess moisture is gone. Add the onion and cook for another 5 minutes until lightly browned.

2. Salt, add dark pepper, flour and stir. Pour the cream into the pan and stir again. At first the sauce will be watery, but after a couple of minutes it will thicken during the simmering process. Don't forget to stir it.

3. When the sauce has become thick, you can remove the pan from the heat. Divide the mushrooms into serving bowls and sprinkle grated cheese on top.

4. Bake the julienne in the molds for 20 minutes at 200 degrees until the cheese has melted and lightly browned.

That's all! Our traditional julienne with mushrooms in the oven is ready. Serve hot or warm.

Julienne with mushrooms and cream

Ingredients

Onions – 1 pc.

Champignons – 300 g

Ground dark pepper - to taste

Provençal herbs mixture/dried thyme – 1-2 pinches

Wheat flour – 2-3 pinches

Cream 20% – 200 ml

Vegetable oil - for frying

Butter – 1.5 tbsp.

Hard cheese – 200-250 g (to taste)

195 kcal
40 min.
40 min.

Photo of the finished dish

Video recipe: Julienne with mushrooms and cream

Step-by-step recipe with photos and videos

Julienne with mushrooms and cream is a simple, easy-to-make and very tasty appetizer that will decorate both a formal table and an everyday menu. Imbued with the smells of herbs and spices, simmered in cream, wrapped in a golden blanket of melted cheese, the mushrooms taste truly wonderful. Try it!

Prepare the ingredients for the mushroom julienne.

Heat a little vegetable oil over medium heat, then add 1 tbsp. butter and heat everything together for a few more seconds.

When the butter melts, add the onion, cut into narrow strips. Stirring, saute the onion over medium heat for 3-4 minutes until it becomes soft and almost transparent.

Add the mushrooms cut into thin slices and, stirring occasionally, fry for another 5-6 minutes.

At this step, the fire can be increased slightly. In the first couple of minutes of frying, the mushrooms will give up a lot of water, and frying over high heat will allow it to quickly evaporate without overcooking the mushrooms.

Add spices - 1-2 pinches of salt, lightly ground dark pepper and a few pinches of dried herbs (I add a mixture of Provençal herbs or dried thyme). Add 2-3 pinches of flour.

Julienne of wild mushrooms

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Apple Pie with Sour Cream

Tender and very tasty julienne with mushrooms! Fried mushrooms, baked with sour cream and all this under a golden cheese crust - this is what a real mushroom julienne is!

Ingredients

dill greens
forest mushrooms (white mushrooms, boletus, boletus, boletus, etc.)	500 g
sour cream	150-200 g
bulb onions	2 pcs
garlic (optional)	1 clove
butter + vegetable oil for frying
salt
freshly ground pepper

general information

Total production time

1 h

Active production time

40 minutes

Complexity

Easy

Step-by-step recipe with photos

Video recipe

Prepare ingredients for mushroom julienne.

Sort the mushrooms, remove dirt and rinse with water.

Cut the mushrooms into medium pieces (not very finely).

Peel the onion and cut into quarter rings.
Peel the garlic, crush it with the flat side of a knife blade and finely chop it (or pass it through a garlic squeezer).
Wash the dill, dry and finely chop.
Heat 1 tablespoon of oil in a frying pan, add mushrooms and lightly salt.

Fry over low heat, covered, for about 40 minutes.

Tip 1.
Mushrooms should be stewed in their own juice. If all the liquid evaporates (or not enough water is released), you can add a little water and continue to simmer. The legs take longer to cook, so you can fry them first, and then add the mushroom caps to them.

Tip 2. If desired, the mushrooms can be boiled in salted water ahead of time, about 30-40 minutes. Place the boiled mushrooms in a colander to drain the broth, then fry until the water has completely evaporated.

In another frying pan, heat 3 tbsp.
butter + 2 tbsp. vegetable, add onion, lightly salt and pepper. Fry until soft over low heat, stirring occasionally.

Add fried onions to the prepared mushrooms and stir.