Julienne in buns

Julienne in buns

Ingredients

Chicken fillet – 400 g

Bay leaf – 2 pcs.

Allspice – 5 pcs.

Champignons – 400 g

Butter – 1 tbsp.

Vegetable oil – 1 tbsp.

Onions – 2 pcs.

Cream/sour cream – 200 ml

Herbes de Provence - to taste

Khmeli-suneli - to taste

Nutmeg - to taste

Ground dark pepper - to taste

Wheat flour – 3 pinches

• 141 kcal
• 30 min.
• 30 min.

Photo of the finished dish

Video recipe: Julienne in buns

Step-by-step recipe with photos and videos

Julienne in buns is a perfect appetizer for any occasion. Simple, easy to make, beautiful and very tasty. Nutritious and neutral-tasting buns in this recipe replace both bread and baking dishes. This unusual serving method has a double benefit - during the manufacturing process, the buns are saturated with the smell and taste of the insides, and you have to wash even less dishes. Filled with tender, creamy julienne, wrapped in a viscous, golden cap of melted cheese, the buns not only look appetizing, but also taste simply wonderful! The appetizer turns out beautiful, filling and very tasty. Try it!

Prepare the ingredients according to the list.

Cover chicken fillet with cool water. Add a cross-cut onion, a bay leaf, a few peppercorns, a little salt and, if desired, 1-2 cloves.

Over medium heat, bring the water to a boil and cook the fillet for 10-12 minutes from the moment the water boils. Remove the fillet from the broth, cool slightly, and then cut into small pieces.

Cut the champignons and onions into thin slices.

Heat a little vegetable oil over medium heat. Add 1 tablespoon butter and chopped onion.

Reduce heat and, stirring, saute the onion for 8-10 minutes until it becomes soft and almost transparent.

Raise the heat to medium, add the chopped mushrooms and, stirring, fry for another 5-7 minutes, until the liquid that the mushrooms give has almost completely evaporated and the mushrooms become soft.

Add chopped chicken fillet and spices to taste. I add suneli hops, a little nutmeg and a mixture of Provençal herbs. Stir everything thoroughly and fry the mixture over low heat for another 1-2 minutes.

Add 3 generous pinches of wheat flour and fry for another 1-2 minutes.

While stirring the mixture, pour in the cream. Add a few pinches of salt and ground dark pepper.

Bring the mixture to a boil and simmer over low heat for 1-2 minutes until thickened. Turn off the heat, taste and add more salt or spices to taste as needed.

Prepare the buns. Cut off the top and scoop out the crumb. Save a little crumb on the bottom of the bun and along the walls so that the bun better maintains its integrity. As this may be the case, compact the crumb tightly with your hands, a spoon or other means at hand.

Fill the buns with the cooked entrails.

Sprinkle with grated cheese. Place the julienne with chicken and mushrooms in buns in an oven preheated to 200 degrees and bake for 7-8 minutes until the cheese is browned.

Julienne in buns is ready. Bon appetit!

Julienne in buns

Girls, I can’t stand this condition! The holiday is tomorrow, the refrigerator is full now, but you’ll have to wait the whole night for something savory (that is, after dark) ! No, it's not for me! Even now I’m already looking forward to a holiday! And if you want it, you need to arrange it for yourself! Almost the day before, in a certain newspaper I read a recipe for “Julien in buns” (by the way, on the page “Men Cook” - well, these journalists are gullible.). I really liked the idea. True, I changed the recipe itself almost one hundred percent. The snack is simply global! tasty, satisfying, hot! Yes, with a glass of wine! A romantic evening is guaranteed (of course, if you don’t get in the way of someone playing football and screaming madly at the same time!)

Ingredients for Julienne in Buns:

• Bun (may not be enough!) - 4 pcs.
• Champignons (in fact, this is very approximate! Personally, I took a lot more - they won’t go to waste!) - 200 g
• Chicken fillet (I had leftover grilled chicken) - 100 g
• Onions - 3 pcs.
• Wheat flour / Flour - 1 tbsp. l.
• Spices (to taste)
• Sour cream - 80 g
• Hard cheese - 50 g

Production time: 20 minutes

Number of servings: 3

Nutritional and energy value:

Recipe for “Julien in buns”:

First, cut the washed mushrooms and place them in a frying pan;
Meanwhile, peel and chop the onion.
His - to the mushrooms. While they are nicely fried there, we will prepare the buns and cheese.
By the way, I took regular sesame buns.

So, cut the top off the buns.
And from the remaining part we take out the crumb so that it comes out like a bowl. Grate the cheese on a grater (it would be better on a small one).

Let's return to our mushroom frying. It must be salted and peppered. Add flour and sauté with flour for about a minute. Later I added the chopped chicken directly to the pan with the mushrooms. Pour in the sour cream and fry just a little together with the sour cream. This is the mass for the julienne:

All that remains is to fill the buns with mass:

Have you seen that one bun is different?
This is for Vanyukha! He’s still not allowed to eat mushrooms, so I put a chicken on the bottom of the bun and a little ham on top (it seemed to me that with just one chicken it would be a little bland). Now sprinkle all the buns with grated cheese on top.

And we put our improvised julienne in the microwave or oven until the cheese melts.

Delicious, simply incredible! The melted cheese has a pleasant stretch. Mushrooms with affectionate chicken are bathed in sour cream. Julien burns pleasantly. We wash it down with cooled wine. And we enjoy it.

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February 24, 2017 Alena Kurkova #

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Julienne in a crispy bun

Most often, it is customary to cook julienne in pots, cocotte makers, or in a frying pan, and serve it on the table in the container provided for us.

Almost all housewives prefer to serve this hot appetizer in baskets or tartlets.

We suggest baking the julienne in a crispy bun, which will act as a pot.

• Total cooking time – 0 hours 40 minutes
• Active cooking time – 0 hours 15 minutes
• Cost – average cost
• Calorie content per 100 g – 154 kcal
• Number of servings – 3 servings

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How to cook julienne in a bun

Ingredients:

• Champignons – 300 g
• Hard cheese – 100 g
• Chicken fillet – 150 g boiled
• Onions – 1 pc. medium or 2 small
• Bun – 3 pcs.
• Cream – 120 ml
• Salt - to taste
• Vegetable oil – 1.5 tbsp.
• Flour – 1 tsp.
• Garlic powder – 1 tsp.
• Parsley – 2 sprig(s)

Manufacturing:

This julienne in a bun can be prepared simply from mushrooms with onions and cheese, or with the addition of chicken fillet.

The fillet must be boiled in advance. I use leftover chicken from making broth.

Finely chop the fillet and grate the cheese on a large grater.

Cut the champignons into small slices.

Heat half the vegetable oil and fry the champignons until the liquid has evaporated.

Transfer mushrooms to a bowl.

Finely chop the onion. Heat the remaining vegetable oil in an unstained frying pan.

Add onion and cook until translucent. Add flour and stir.

Pour in the cream and cook for 1-2 minutes until thickened.

Place mushrooms and chopped chicken fillet into the pan.

Add half the grated cheese and stir.

Cut off the top of the buns.

Use a spoon to carefully remove the crumb so as not to destroy the bottom and walls.

Fill the buns with the chicken-mushroom mixture and sprinkle generously with the remaining cheese on top.

Place the buns on a baking sheet lined with a silicone mat or parchment paper.

Please note that when baking, the cheese may leak, so the baking sheet must be protected.

Place the cut tops of the buns side by side so that they are also crispy.

Bake in an oven preheated to 180 degrees for about 10 minutes or until the cheese is one hundred percent melted.

Garnish the buns with parsley and close with the cut tops.

Serve hot julienne in buns.

If desired, the dish can be decorated with the freshest vegetables or herbs when serving.

Julienne in buns with mushrooms and chicken

Traditional julienne is prepared and served in special clay or iron cocotte makers. Now I decided to break away from tradition and prepare julienne with chicken fillet and champignons in buns. It turns out very tasty and original, because the “dishes” can be eaten together with julienne.

A variation of a classic in an unusual presentation

You can take this version of julienne with you on a picnic and heat the buns on the grill; it’s comfortable and indescribably delicious. The size of the buns should not be very huge, since this dish is portioned. Products made from rye or wheat flour, purchased or prepared independently, are suitable for the recipe.

Few aspects

I like to cook julienne in buns from chicken fillet; you can also eat meat from the thighs (it is juicier than the breast). The main thing is to correctly calculate the thickness of the julienne so that during the baking process the buns retain their shape and do not get soggy. Therefore, use thick sour cream for the recipe and do not add too much of it.

Ingredients needed

• 4 hamburger buns
• 350 g chicken fillet
• 350 g new champignons
• 1 large onion
• 100 g hard cheese
• 2-3 tbsp. l. full fat sour cream
• 50 ml vegetable oil
• salt and dark ground pepper to taste
• 0.5 tsp. chicken seasonings
• 3-4 sprigs of fresh dill

Development: step by step

Wash the champignons and cut them into cubes. Using the same method, chop one large onion.

Place the chopped mushrooms in a deep frying pan with heated vegetable oil. Stirring, fry them over medium heat until all the liquid has evaporated from the pan.

Then add onions to the champignons. Stir and continue to fry the ingredients together until light golden brown.

Boil the chicken fillet until tender in salted water with the addition of bay leaf and aromatic dark pepper. After cooling the meat to room temperature, cut it into small cubes.

Add the chopped fillet to the rest of the ingredients and mix.

Add a few tablespoons of sour cream, finely chopped dill, salt and ground spices to taste. After mixing the ingredients, heat the julienne over low heat for 2 minutes, then turn off the heat.

How to make buns

Carefully cut off the top of the buns and remove the crumb using a spoon, being careful not to destroy the bottom and walls.

Fill the buns with julienne.

Grind a piece of hard cheese using a grater into large chips.

Place the grated cheese on top of the mushroom and chicken insides.

Bake in the oven

Place the pieces on a baking sheet lined with parchment paper. Place the buns in an oven preheated to 180 degrees for 5-7 minutes so that the cheese on top melts and browns.

How to serve and what to eat with

We will serve the finished buns with a cup of sweet tea or a glass of vegetable juice.