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.

Classic 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 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.

Stirring, fry for another 1-2 minutes.

Pour in the cream, stir and bring the mixture to a boil over low heat. And then simmer over low heat for another 1-2 minutes until the sauce thickens. Then turn off the heat, taste and add more salt and spices to taste as needed.

Instead of cream, you can add sour cream - it will turn out just as tasty. Just keep in mind the fact that sour cream will most likely give the taste of the finished dish a slight sourness.

Prepare portion forms for julienne. Cut the garlic clove in half and rub the sides and bottom of the ramekins. Grease the pans with a thin layer of butter.

Pour the prepared mushroom mixture into the molds, filling them approximately 3/4 full.

Fill the remaining free space with grated cheese.

Place the molds with the future mushroom julienne in an oven preheated to 200 degrees and bake for 15-25 minutes until the cheese is browned.

Julienne with mushrooms is ready. Bon appetit!

Classic recipe for champignon julienne

Champignon julienne is often prepared for a festive table. But this dish requires only affordable ingredients, so it can be prepared for a daily dinner without any hassles. We will tell you how easy it is to prepare champignon julienne in the oven.

Recipe for julienne with champignons and chicken

Ingredients

Champignon	400-450 g
sour cream	40-50 g
grated cheese	50-70 g
chicken meat	250-300 g
salt	taste
onion	1 PC.
sunflower oil	10-15 ml
butter	10-15 g
flour	20-25 g

Step-by-step production

Heat 10-15 ml of sunflower oil in a frying pan, add one finely chopped onion and fry until light golden brown.
Remove the stems from 400-450 grams of champignons and cut them into small pieces.
Place the chopped legs with the onion, mix and fry until the water has completely evaporated.
Cut 250-300 grams of chicken into small cubes and place in a frying pan. Add 10-15 grams of butter and fry for 2-3 minutes so that the meat gets a light color.
Add salt to taste, 40-50 grams of sour cream, 20-25 grams of flour to the pan, stir everything and simmer for 1-2 minutes so that the mass thickens slightly.
Using a teaspoon, remove the caps from the champignons.
We fill them with the prepared entrails.
Place the stuffed caps in a baking dish and cook in the oven at 200 degrees for 15-20 minutes.
Take the pan out of the oven, sprinkle the mushrooms with 50-70 grams of grated cheese and bake for another 10-15 minutes.
Place the finished dish in a comfortable bowl and serve hot.

Video recipe for making champignon julienne with chicken

If you want to carefully see the recipe described a little higher, we recommend watching the following video.

Mushroom julienne with chicken and cream

Ingredients

mushrooms	800-900 g
cream	90-100 ml
chicken breast	800-900 g
onion	2-3 pcs.
béchamel sauce	350-400 ml
grated cheese	300-350 g
sunflower oil	10-15 ml
salt	taste

Step-by-step production

Heat 10-15 ml of sunflower oil in a frying pan, add 2-3 finely chopped onions and fry until golden brown.
Cut 800-900 grams of chicken breast into small pieces, place in a frying pan with the onions, add salt to taste and fry for 2-3 minutes.
Cut the mushrooms (800-900 g) into small cubes, place them in a frying pan, mix and fry all the ingredients until the water has completely evaporated.
When all the excess liquid has evaporated, add 350-400 ml of bechamel sauce to the pan.
To the remaining ingredients in the frying pan, add 90-100 ml of cream, 100 g of grated cheese and mix.
Place the julienne in a baking dish, sprinkle with 200-250 grams of grated hard cheese and bake at a temperature of 190-200 degrees for 15-25 minutes.
Transfer the finished julienne into a comfortable bowl and serve immediately.

Video recipe for making champignon julienne with cream

In this video you can see in detail the entire process of making julienne with chicken and champignons in the oven.

Mushroom champignon julienne with cream

Ingredients

cream	180-200 ml
Champignon	350-400 g
flour	10 g
onion	1 PC.
butter	45-50 g
freshest greens	7-8 branches
olive oil	65-75 ml
garlic	1 clove
grated cheese	50-60 g
salt	taste

Step-by-step production

Cut 350-400 grams of champignons into pieces of random shape and size.
Finely chop one onion, 7-8 sprigs of fresh herbs and 1 clove of garlic.
Divide the butter (45-50 g) into two equal pieces and place it in two separate frying pans. Place finely chopped onion in one frying pan and fry until light golden brown.
Pour 35-45 ml of olive oil into a second frying pan, add chopped mushrooms, add salt to taste and fry until the water has completely evaporated.
Add fried onions, 10 grams of flour, chopped garlic, 180-200 ml of cream to the prepared champignons and simmer for approximately 5-6 minutes.
Add chopped fresh herbs to the finished julienne, transfer to a baking dish and sprinkle with 50-60 grams of grated hard cheese.
Bake the julienne at a temperature of 180-190 degrees for 7-10 minutes, so that the cheese is slightly browned. Serve the finished dish to the table while still hot.

Video recipe for making mushroom julienne from champignons

You can watch the making of mushroom julienne from champignons in detail in the following video.

You can prepare many tasty and affordable dishes from champignons. For example, a salad with champignons and ham is perfect for a gala table. For the first time you can create a soup of champignons with potatoes.

Mushrooms combine perfectly with different types of meat. You can cook pork with champignons in a frying pan or in the oven. For a light dinner, we recommend chicken with champignons in the oven.

Classic julienne with mushrooms in the oven: how to cook

Classic julienne with mushrooms in the oven is one of those dishes that I remembered when I first “met” and the taste of which 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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Classic 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.