Julienne with potatoes

Julienne with mushrooms and potatoes

This dish is perfect not only as a dinner, but also as a hot appetizer for a festive table. Gourmets will appreciate the smell and taste of julienne with mushrooms and potatoes. The pronounced taste of mushrooms makes you fall in love with it after the first try. The dish according to this recipe turns out delicious, beautiful and appetizing.

Julienne in pots with potatoes

Some housewives are inclined to believe that cooking food in pots has long lost its relevance. We will hasten to dissuade you of this. As a catchy example, let’s take a dish - julienne in pots with potatoes. To make it, you don’t need to go to the store - all the ingredients can be found in your refrigerator. But, despite this, the dish turns out breathtakingly tasty and beautiful.

Julienne with chicken and mushrooms and potatoes

With potatoes and meat, julienne will be even tastier and more satisfying; it can be safely served on a festive table. Julienne can be prepared in portions, and if you do not have suitable utensils for this, then bake it in a common dish and then divide it into portions.

Julienne with potatoes

An ordinary, but at the same time unusual appetizer, julienne with potatoes, can be prepared both on weekdays and on holidays. A special julienne tenderloin turns ordinary country potatoes with mushrooms into a restaurant dish.

Julienne with minced meat

Julienne with minced meat is a beautiful solution for lunch or a light dinner. This hearty dish of minced meat and mushrooms will fit perfectly into your diet as a main dish; it can also be served in small portions as an appetizer on a festive table. In any case, you, your family and guests will be satisfied.

Julienne without mushrooms

Julienne is always prepared with the addition of mushrooms, but if you don’t have them, you can prepare this unique hot appetizer with potatoes and chicken fillet. The recipe for making it is ordinary. This dish will amuse you with its taste.

Julienne with potatoes on a baking sheet in the oven

Do you urgently need to feed a huge number of guests deliciously and satisfyingly, but you don’t understand what to cook? We have a good idea - julienne with potatoes, chicken and mushrooms, baked in a delicate sour cream sauce with herbs under a delicious golden-brown cheese crust! It will take you no more than half an hour to prepare all the ingredients, and 40 minutes to bake in the oven and you’ll have a tasty dinner ready on your table! Let's start making!

Julienne with chicken, potatoes and mushrooms with sour cream in the oven

Julienne with potatoes is a truly savory and satisfying dish that is perfect for both a formal and daily table. When prepared in small forms, it will have a wonderful, festive appearance. Supplemented with a salad of new vegetables, it will be a good option for a real lunch or dinner.

Julienne in potatoes

Ingredients

Large potatoes – 4 pcs.

Chicken – 100 g

Champignons – 3 pcs.

Sour cream – 100 ml

Vegetable oil – 1 tbsp.

Salt, pepper - to taste

Water – for boiling potatoes

109 kcal
1 hour
1 hour

Photo of the finished dish

Step-by-step recipe with photos

Julienne in potatoes - in my opinion, a cool idea for anyone who wants julienne, but doesn’t have special utensils for it. Probably everyone has potatoes. Therefore, it turns out, as they say, both inexpensive and harsh - in the sense of delicious. By the way, if you look into it, the taste of potatoes is absolutely significantly superior to the scam! This means that we can come to the conclusion that julienne in potatoes is even tastier than the traditional version of this dish. At the very least, men will literally like it more. In addition, it is impossible to burn yourself on potatoes, as if it were a scam. In general, I see a lot of advantages in this dish!

Julienne with mushrooms and potatoes

Preparation time: 5 min.

Production time: 50 min.

Number of servings: 4 pcs.

Ingredients

Cooking julienne with mushrooms and potatoes

I suggest preparing a tasty and fragrant dish - julienne with mushrooms and potatoes. The dish is prepared quite simply and always goes off with a bang.

To make such a julienne, you can use the freshest wild mushrooms and frozen wild mushrooms, and the easiest way is to use champignons, because they are always on sale in hypermarkets. It is best to serve julienne with mushrooms and potatoes immediately after preparation.

How to cook “Julienne with mushrooms and potatoes” step by step with photos at home

For our work we will need champignons, potatoes, cheese, milk, cream, sunflower oil, onions, salt, pepper.

Peel potatoes (5 pieces), cut into cubes and fry in a little sunflower oil until almost done. Season with salt (0.75 tsp).

Peel the onion (2 pcs.), cut into cubes and fry in the remaining sunflower oil for 3-4 minutes.

Add peeled and chopped champignons (300 g) and cook for another 8 minutes. Season to taste with salt and pepper.

In another dry frying pan, fry the flour (1.5 tbsp) until creamy.

Add milk (100 ml) and mix well so that there are no lumps.

Pour cream (200 ml) into the flour mixture, add the onion-mushroom mixture, bring to a boil and simmer for 5 minutes.

Place potatoes in a heatproof dish.

Spread mushroom mixture over potatoes.

We advise

Reviews (20):

Julien he is Julien. You can’t change it or add anything to it, but here you have potatoes with mushrooms baked in cream.

Lesh, listen, in truth, it was you who did this, a strange certain Julien. The tenderloin is not completely julienned. Julienne are thin plates (about 1 mm), straws - but not cubes.

At one point I heard from a chef: “If you don’t like my strangely displayed “Bottom of the Sea” cake, even though it was made absolutely not like the correct and true “Bottom of the Sea”, but the way I wanted, then you have a complete the right to post your own recipe for the “correct” “Seabed” on the website. So now - the answer! I have posted the version of the recipe “Julienne with mushrooms and potatoes”, which is the most popular on the Russian web. Anyone who doesn’t like something can constantly post their own version on Webspoon

Julienne, recipe with potatoes, mushrooms and chicken, step-by-step description of production

Julienne is the most delicious mushroom dish of French cuisine, perfect for both everyday and special occasions. At first, “julienne” is a special method of cutting vegetables into the thinnest slices, 1-1.5 mm wide, and in our usual form, julienne, with mushrooms and potatoes , arose relatively recently.

Products for julienne are cut with a special knife, with a narrow blade, the length of which is 250 mm and the width is no more than 20 mm. The knife should be very sharp; the products are first cut into thin slices, then the slices are chopped into strips up to 2 mm wide.

Julienne, prepared for a buffet or banquet, is baked and served in special cocotte makers, in portions. For home feasts, the mushroom delicacy can be baked in a small baking tray; this is especially convenient if the julienne is baked with potatoes.

Julienne with potatoes and chicken

Julienne, recipe with potatoes, mushrooms and chicken , is perhaps the most popular and cheapest home-cooked dish. To make 6 servings you will need:

chicken fillet, preferably breast – 0.5 kg;
champignon or forest mushrooms, for example, russula, chanterelles, honey mushrooms – 0.75-1.0 kg;
onions - 2 medium or 1 large onion;
flour – 1 tbsp. l. without a mound;
vegetable oil – 75 ml;
cream – 500 ml (you can take half the portion and dilute with water);
butter – 75 g;
hard cheese – 200 g;
pepper, salt - to taste;
garlic – 2 medium cloves;
potatoes – 1.5 kg.

How to properly cook julienne with chicken and potatoes:

Peel the potatoes, cut into cubes 10*10 mm or 15*15 mm, fry in a frying pan with a small amount of vegetable oil until almost done. Place in a heatproof baking tray and spread evenly over the bottom.
Cut the chicken into small cubes up to 10 mm. Place a huge frying pan, preferably with a thick bottom, on the fire, pour oil, and quickly fry the chicken pieces.
Peel the onion, cut it very finely into cubes, up to 5*5 mm, and fry with the chicken until a beautiful golden color.
Rinse the mushrooms, finely chop them and add them to the frying pan with the chicken and onions. At first, juice appears in the pan; you need to evaporate it and fry the mushrooms. Season with salt and pepper.
Pour flour into a saucepan, put on fire and fry until the flour begins to darken, add butter and mix well until smooth. Carefully pour in the cream, stir vigorously with a whisk, this will help avoid the formation of lumps. Bring the sauce to a boil, add salt. Pepper and squeeze the garlic.
Pour the sauce into the pan with the chicken and mushrooms, mix well, and let it boil. Remove from heat and pour the prepared mixture over the potatoes.
Grate the hard cheese and sprinkle on the dish.
Send the julienne with chicken and mushrooms to bake in an oven previously preheated to a temperature of 180 o C. Bake for 20-30 minutes until the potatoes are fully cooked and have a lovely brown, cheesy crust on top.

Julienne in potatoes

Julienne in potatoes looks very beautiful on a formal table ; the recipe for making it is very simple, the dish turns out nourishing, tasty and wonderful. Baked potatoes with creamy cheese sauce and mushrooms, topped with herbs and a golden brown crust are the dream of an esthete and a lover of delicious food; such a julienne would be appropriate both at a banquet and at home.

The serving method is fascinating: julienne is served in “cocotte bowls” made from baked potatoes:

choose 5-7 medium-sized potatoes;
wash, cut lengthwise into 2 parts lengthwise;
Use a spoon or knife to remove the center and make a depression;
impeccable characteristics of the potato basket - the thickness of the potatoes at the edges is about 7 mm, the bottom is thicker, about 15 mm. For durability, the convex bottom of the potato can be leveled by cutting off a small layer.

How to make potato cocottes:

Place the potato baskets on a greased baking sheet.
Place half a teaspoon of butter in the well, lightly salt and pepper.
Send the potatoes to bake in the oven for 25-30 minutes, until half cooked. To prevent the potatoes from being dry, you can add a little water to the bottom of the baking sheet.

Ingredients for julienne:

chicken fillet – 300 g;
champignon mushrooms – 500-600 g;
medium onion – 1 pc.;
processed cheese “friendship” - 1 pc. – 100 g, you can take soft cheese like Yantar or President;
sour cream - 250 ml;
pepper and salt - to taste;
hard cheese - 250 g;
vegetable oil – 75 ml;
greenish parsley - 3 sprigs for decoration;
garlic – 3 cloves.

How to make julienne with your own hands - step-by-step {instructions}:

Cut the chicken fillet very finely. Place the frying pan on the fire, pour in the oil. Place the chicken in a frying pan and send to the fire to fry.
Cut the onion into 5*5 mm cubes and add to the chicken, stir and fry for 5-7 minutes until softened.
Chop the mushrooms very thinly and fry them in a frying pan with the chicken for 10-15 minutes, the liquid should evaporate completely, and the chicken and mushrooms will fry until golden brown.
Grate the processed cheese and add it to the frying pan with the mushrooms and chicken, stir until the cheese begins to melt. Salt and pepper the dish.
When the cheese has melted, add sour cream and stir well again. Bring to a boil. Remove from heat. Add chopped garlic.
Remove the semi-finished potato baskets from the oven and spoon a good portion of julienne into their cavity. Sprinkle generously with grated hard cheese.
Send the dish back to the oven to bake for 25-30 minutes, until a brown cheese crust forms.
Garnish with a parsley leaf.

It is better to serve potatoes with julienne hot, on a large platter. To prepare your own personal julienne , you can add your own twist to the recipe with potatoes and chicken , for example, replace the sour cream with milk, bechamel sauce, mix mayonnaise in equal parts with sour cream, and do not add processed cream at all. cheese or instead put soft smoked cheese in the dish.