Traditional julienne with mushrooms in a frying pan

Julienne without oven

Julienne is always a winning dish because the combination of its ingredients is impeccable. The highlight of this recipe is that the ingredients for the julienne will be fried separately, thereby allowing the chicken fillet to brown and the moisture to evaporate from the champignons. It's very easy to prepare this dish without using an oven!

Julienne with mushrooms and cheese

Julienne is a hearty appetizer that is best served roasted. Julienne with mushrooms and an appetizing cheese crust turns out very tasty. This dish will perfectly diversify the home menu and decorate the festive table.

Julienne with mushrooms

For mushroom julienne, we recommend using specifically wild mushrooms. They give a special, unique smell to the finished dish. And this thick, rich creamy mushroom mixture should be baked in portioned cocotte makers: in this volume, the julienne acquires the desired thickness and has an impeccable proportion of golden crust with juicy contents.

Julienne in a frying pan

Everyone is familiar and recognizable with julienne, cooked in personal forms in the oven. This is a traditional version of the dish, step by step, with separate sauce making and baking. But it can be simplified a little without harming the taste and created in a frying pan on the stove. The sequence and ingredients are carefully indicated in the step-by-step recipe.

Julienne in pancakes

Julienne pancake bags are a unique method of serving julienne. A wonderful combination of thin, tender pancakes with chicken and mushroom entrails in a delicate creamy sauce - a good option for a hot celebratory appetizer. Your guests will be pleasantly surprised by the special presentation and great taste of this dish.

Julienne without meat

This dish will be appreciated by people who, for various reasons, do not eat meat. Julienne is prepared using a sauce made from flour, butter and milk. It doesn't come out as greasy as with cream. Fried champignons add flavor to the entire dish.

Traditional julienne in a frying pan

Usually, julienne is prepared in the oven, but not every stove is equipped with an oven. Julienne in a frying pan with chicken and champignons in a creamy sauce will be a good competitor to a dish from the oven; besides, it is often much more convenient to cook it on the stove in a frying pan.

Julienne with sour cream

The recipe for the dish that is presented to your attention will fit perfectly not only into everyday, but also into special occasions. Despite the ease of preparation, the dish has an extraordinary taste and unique presentation. In addition, all the ingredients for julienne with sour cream can be found in almost any kitchen.

Julienne with chicken and mushrooms in a frying pan

An easy-to-make but very tasty dish from French cuisine, julienne, has long been loved by us and has become a solid part of our daily gastronomic assortment. We bring to your attention a simple and quick recipe for making julienne in a frying pan, which will be no worse than the one baked in the oven using the traditional method.

Julienne in a hurry

I would like to offer a quick and casual dinner option if you are limited in time. Prepare the julienne in a hurry. The dish is cooked in a frying pan and does not require further baking in the oven. Julienne comes out quite rich and fragrant.

Julienne in pita bread

Julienne in pita bread can be a unique appetizer on your table. The dish will captivate your guests not only with its taste, but also with its exciting presentation.

Julienne with mushrooms in a frying pan

A dish of French cuisine at your home - easy! Julienne with mushrooms in a frying pan is prepared quickly and without much effort on the part of the hostess. The impeccable combination of ingredients will literally please even the most fastidious connoisseurs of the finest cuisine. Do not deny yourself and your family pleasure!

Champignon julienne in a frying pan

Any of us has at least once tried julienne, a dish that came to us from French cuisine, which is an appetizer usually made from mushrooms and vegetables. This dish can be completely prepared at home. Champignon julienne in a frying pan is a very fragrant and juicy appetizer that will become the highlight of both a formal and home dinner.

Traditional julienne with mushrooms and sour cream in a frying pan

Fragrant mushroom julienne, prepared from wild mushrooms under a golden cheese crust, is the limit of gastronomic imagination. Stewed in a creamy sauce with the addition of nutmeg, it takes no more than an hour to make, and in the end you get a tasty, satisfying vegetable appetizer that will be an excellent independent dish or a good addition to meat on a festive or daily table.

Read also: “Vinaigrette “Snack” recipe”

Chicken julienne with mushrooms in a frying pan: recipes with cream and sour cream

We have already prepared julienne (or rather, julienne) using various methods: traditional - in the oven, in portioned cocotte makers, in huge forms and even in tartlets and buns. They made it only with and without meat. In principle, there is only one option left - in a frying pan. In principle, any kind of julienne begins to be cooked in a frying pan, but later, usually, it is baked with cheese in the oven. What can you create if you don’t have an oven? Or do you simply not want to heat it up and burn more electricity? Is it possible to bake a dish directly on the stove? It turns out it is possible. And now we will look at a recipe with a photo of making julienne with mushrooms and chicken in a frying pan. More precisely, two recipe options from two of our creators.

Julienne with mushrooms and chicken in a pan with cream: recipe with photo

To make this julienne you will need:

chicken (fillet) - 200g;
flour - 1.5 tbsp;
cream 20% - 150 ml;
hard cheese - 100 g;
large mushrooms (champignons) - 4 pcs.;
butter - 20 g;
onion - 1 pc.;
vegetable oil - 3 tbsp;
salt, pepper - to taste;
parsley for decoration.

How to cook julienne with mushrooms and chicken in a frying pan

Cut the chicken fillet into small pieces. Fry over medium heat with 1 tbsp. sunflower oil until golden brown.
Cut the champignons into large cubes and fry in another frying pan, separately, also with 1 tablespoon of sunflower oil.
Finely chop the onion and send it to fry in a frying pan, in which we will cook the julienne.
It's time to combine products. Add chicken and mushrooms to the fried onions. Salt and pepper.
Mix the flour with the cream, stirring well so that there are no lumps. Instead of cream, of course, you can use regular milk, but then don’t expect the usual creamy taste and tenderness from the dish.
Pour the mixture into a frying pan with julienne, add butter and simmer, stirring, for another 5-7 minutes.
Grate the cheese on a large grater and pour it into the frying pan. Close the lid and turn on a small fire.
Cook the julienne until all the cheese has melted (this will take 5-8 minutes).

Julienne with chicken and mushrooms with sour cream in a frying pan

Ingredients:

chicken fillet - 400 g;
mushrooms - 400g;
sour cream - 200 ml;
cheese - 100 g;
salt - to taste;
onions - 1 pc.;
wheat flour - 1 tbsp.

How to cook julienne with chicken and mushrooms at home in a frying pan

Peel a medium-sized onion. Cut into small cubes. I believe that the finer we cut it, the more tender the dish will be. If you are preparing a large portion, you can grind it in a food processor.
Let's prepare the chicken. Wash the fillet in cool water. Dry the meat with a cardboard napkin, removing drops of water. Cut into thin slices.
Pour sunflower oil into a frying pan and add onions. Fry until golden brown, no need to fry too much.
Place the fillet pieces in a frying pan and fry together with the onion on all sides. The chicken meat is tender and cooks quickly.
Wash the mushrooms, we have champignons, remove the skin from the caps, cut into thin slices.
The chicken fried quite quickly and its color became lighter.
Combine mushrooms with chicken pieces in a frying pan.
Mix all the contents of the pan and simmer under the lid. The champignons will release juice. Some housewives recommend adding a bay leaf, but I think it’s unnecessary here. Champignons are fragrant on their own without additives, but if you add a handful of wild mushrooms, the taste will be even brighter.
In some recipes, flour is fried in a dry frying pan and sour cream is added later. We just mix sour cream with flour and add a little salt.
Pour the prepared sour cream over the chicken with mushrooms and add salt (if needed). Stir and bring to a boil. Simmer the chicken with mushrooms in the sauce over medium heat for 3-4 minutes.
And here is the final step. Grate the cheese on a grater with medium holes and sprinkle it over the julienne in the frying pan. Cover with a lid and cook over medium heat until the cheese melts.
The amount of cheese can be increased to create a more compact crust. I prefer a narrow one, not even a crust, but these islands of melted cheese. And you decide on the amount of cheese yourself, according to your own taste.

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.

Julienne in a frying pan

Production time: 45 min.

Number of servings: 6 pcs.

Ingredients

How to cook julienne in a frying pan

I suggest cooking julienne in a frying pan. Julienne is a hot appetizer cooked in a small cocotte pot and at first this dish was called “cocotte”, because in French “cocotte” is “cockerel” and it was first prepared from chicken meat. And “julienne” was the name given to the method of cutting vegetables.

But nowadays culinary specialists know this particular dish as “julienne”. Almost always julienne is cooked in cocotte makers, but I suggest now cooking julienne in a frying pan.

How to cook “Julienne in a frying pan” step by step with photos at home

For work we will need chicken fillet, champignons, hard cheese, salt, ground black pepper, cream, flour, butter, onions.

Wash 400 g of fillet, dry, cut into small pieces and fry in a portion of sunflower oil (2 tablespoons) in a hot frying pan on both sides.

Peel 2 onions and cut into cubes. Fry in the remaining sunflower oil (2 tbsp.).

Peel the champignons (400 g), cut into thin slices and add to the frying pan with the onions. Fry, stirring, until the mushrooms are ready.

Cut the chicken fillet.

Place the fillet in the pan with the mushrooms and onions. Season with salt (1 tsp) and pepper (1 g).

In a bowl, combine cream (250 ml) and sifted flour (3 tbsp.). Beat with a whisk until a homogeneous mass is formed.

Pour the mixture into a frying pan, add 40 g of butter and cook, stirring, for 10-12 minutes.

Sprinkle grated cheese (150 g) on top. Cover with a lid and cook for another 2-3 minutes until the cheese melts.