Features of the preparation of a French snack. TOP 4 recipes for julienne with mushrooms. Video recipes.
Julienne is a traditional French appetizer that is famous all over the world. There is a lot of controversy regarding this dish. They even begin with the name itself. Many people call this dish "julienne", while others claim that it is correct to say "julienne". It is very easy to sort out this confusion. If we are talking about an appetizer, it is “julienne”. "Julienne" is also called a method of pre-cutting vegetables in the form of thin strips. These vegetables are prepared in advance for the preparation of various types of salads or sauces. Often they are also used for soups, which are called "julienne soup".
Features of cooking julienne with mushrooms
The main ingredient in this dish is mushrooms. That is why it is called not just a julienne, but a julienne with mushrooms. They are cut using the julienne technology, that is, into small thin pieces. For cooking, porcini mushrooms, champignons or chanterelles are most often used.
The next required ingredient is onion. It is best to take the sweet varieties. Onions are also cut into thin pieces and pre-fried until transparent. In this case, it is important not to overexpose or overcook the onions, otherwise the dish will have an unpleasant bitter aftertaste.
These two ingredients are the main ones, julienne can only be prepared from them, simply pouring sour cream and cheese on top. Such a dish will turn out to be lean and even dietary.
There are a lot of recipes for julienne with mushrooms. In addition to the main ingredients, additional ones are also added to it. Chicken is most often taken from meat. The delicate taste of chicken fillet goes well with mushrooms, onions and a light dairy base of the dish.
No less famous are the recipes for julienne with seafood. Pre-cooked rice, cauliflower, broccoli, spinach and other vegetables are also added to such a snack. Thus, the dish turns out to be quite satisfying, and it can hardly be called just an appetizer. It can serve as a complete second course.
As for the milk base, most often julienne is poured with sour cream, cream or natural yogurt. The well-known white Bechamel sauce is also used. Making it at home is very easy. To do this, you need to mix milk, butter and flour. All this is fried in a pan, while the sauce must be stirred all the time. Bechamel should be a homogeneous thick consistency, without lumps. The sauce will be thicker if you use fat milk - more than 2.5%. Sprinkle julienne on top with grated cheese, fresh herbs or nuts.
To prepare snacks, use a special dish called a cocotte. Outwardly, it resembles a small stewpan with a long handle. Most often it has a round shape. Since julienne must be baked in the oven, these dishes must be made of heat-resistant materials. Cocotte makers, as a rule, are small in size, their capacity is about 100-150 g. The appetizer is served in the same cocotte makers, a spoon is relied on from the cutlery.
It's important to know! Julienne can be served in an original way by replacing the cocotte with a bun. To do this, cut it, take out the pulp and put the snack inside. Or you can arrange the julienne on the tartlets. Vegetables such as potatoes, eggplants, and zucchini can also serve as a basis for a snack. Previously, they must be baked in the oven until tender, take out the pulp and fill with julienne.
Fruit snacks are gaining more and more popularity. The technology of their preparation does not differ from the preparation of classic julienne. Fruits are also cut into thin strips, put in a heat-resistant dish and baked for several minutes in the oven. Sprinkle with yogurt or fruit syrup. Top can be decorated with raisins, berries, cinnamon, mint leaves or coconut flakes.
TOP 4 recipes for julienne with mushrooms
Julienne with mushrooms is a fairly popular appetizer that can be found both on the menu of the most expensive restaurants and at family feasts. And this is not surprising, because the dish has a very presentable appearance and, at the same time, is prepared without unnecessary hassle. We present to your attention the TOP-4 recipes for julienne with mushrooms.
Classic julienne with mushrooms
Classic julienne with mushrooms is a light snack that will certainly decorate your festive table. At home, cooking is quite simple and quick. This dish requires a minimum of ingredients and time. In this case, we will use Bechamel sauce as a basis
See also how to cook julienne in pita bread.
- Caloric content per 100 g - 133 kcal.
- Servings - 4
- Cooking time - 20 minutes
Ingredients:
- Champignons - 200 g
- Bulb onions - 2 pcs.
- Cheese - 150 g
- Olive oil - 1 tsp
- Salt to taste
- Ground black pepper - to taste
- Fresh herbs - for decoration
- Wheat flour - 2 tablespoons (for the sauce)
- Butter - 30 g (for the sauce)
- Milk - 200 ml (for the sauce)
- Sour cream - 200 g (for the sauce)
Step by step preparation of the classic julienne with mushrooms:
- First you need to prepare the white Bechamel sauce. To do this, add butter to a well-heated pan. After it is completely dissolved, add a couple of tablespoons of wheat flour. Fry it over low heat. The flour should be golden brown without burning.
- Next, pour milk into the pan, add sour cream and mix everything well. Leave to simmer for 5-7 minutes over low heat. Stir the sauce all the time with a wooden spoon. It should turn out to be a homogeneous thick consistency.
- After that, you need to rinse well and peel the onions and mushrooms. Cut everything into thin slices. Fry in olive oil for a couple of minutes. Season with salt and pepper to taste. The onion should turn out to be transparent, and the mushrooms should have a golden crust.
- Put onion with mushrooms on the bottom of the cocotte maker. Top with sauce. Bake in the preheated oven for about 7-10 minutes. Add cheese on top a few minutes until tender. Sprinkle with fresh herbs before serving.
It's important to know! Instead of Bechamel sauce, you can use high-fat cream as a dairy base. Julienne with mushrooms and cream will turn out to be no less tasty, and cooking will take a minimum of your time.
Julienne with chicken and mushrooms
Another fairly simple and quick option for making julienne with mushrooms at home. In this case, in addition to the main ingredients, chicken fillet is also added to the dish. Julienne with chicken and mushrooms is the most popular recipe. Delicate chicken meat goes well with fried onions and mushrooms, as well as a thick sour cream-garlic sauce.
Ingredients:
- Chicken fillet - 500 g
- Champignons - 300 g
- Onions - 200 g
- Cheese - 200 g
- Ground black pepper - to taste
- Vegetable oil - 1 tablespoon
- Salt to taste
- Ground black pepper - to taste
- Walnuts - for decoration
- Sour cream 20% - 500 ml (for sauce)
- Garlic - 4 cloves (for the sauce)
- Salt - 1/2 tsp (for the sauce)
- Ground black pepper - 1/4 tsp (for the sauce)
- Dill - 4 sprigs (for the sauce)
Step by step cooking of julienne with chicken and mushrooms:
- First you need to make the sauce, since after cooking it should be well infused. To do this, pour the sour cream into a deep bowl. Peel the garlic and pass it through a press. Add to sour cream. Salt and pepper. We wash the dill well, chop finely. Mix everything well. Cover the dish with cling film and put it in the refrigerator.
- Next, heat the pan well, add vegetable oil. We wash the onion well, chop finely. The pieces should be thin enough. Cut the chicken fillet into small pieces. Add to the pan.
- Meanwhile, we clean the mushrooms. Chop finely and fry with onion and chicken fillet. Salt, pepper and mix well. Add 1/4 cup water to the pan. Cover with a lid and leave to simmer in a pan. Enough 10-15 minutes, during this time the meat is cooked.
- Meanwhile, grate the cheese on a coarse grater. Put the mushrooms, onions and chicken fillet in the cocotte makers, sprinkle with some of the cheese on top. Add sour cream-garlic sauce and sprinkle with cheese again.
- Preheat the oven to 200 degrees. We put the julienne for about 7-10 minutes. Meanwhile, peel the walnuts and chop finely. Sprinkle with nuts before serving.
It's important to know! Chicken fillets can be substituted with bacon or shreds. For this, the meat must also be cut using the julienne technology. That is, straws, the pieces should be as thin as possible. The meat should be pre-fryed a little and put into cocotte makers. You need to bake julienne with such meat no more than 5 minutes.
Sea julienne with mushrooms
Sea julienne is quite an exquisite dish. It differs from the classic one in ingredients, but the cooking technology remains the same. For cooking in this case, you can use both a seafood cocktail and seafood separately. The best options are mussels and shrimp. They can be bought both fresh and frozen. Canned seafood in sauces will not work. They will taste bad after baking.
For sea julienne, it is best to use porcini mushrooms. They can be replaced with champignons, but then the taste will not turn out so exquisite.
Ingredients:
- Shrimps - 200 g
- Mussels - 200 g
- Bay leaf - 2 pcs.
- Black peppercorns - 5 pcs.
- Butter - 30 g
- Cream - 300 ml
- Wheat flour - 1 tablespoon
- Salt to taste
- Porcini mushrooms - 200 g
- Ground black pepper - to taste
- Cheese - 100 g
- Fresh herbs - for decoration
Step by step cooking of sea julienne:
- First you need to boil the mussels and shrimp. Fill them with cold water, then add bay leaves and black peppercorns for flavor. Bring to a boil, then remove the foam. Leave on the stove for another 5 minutes. Then put the seafood in a colander and rinse with cold water. Thus, they will be soft.
- After that, you need to prepare the sauce. Heat the pan well and add the butter. When it is completely dissolved, add flour. Stir with a wooden spoon and fry over low heat. The flour should be lightly browned. Next, pour in the cream and mix well again. Add salt and pepper. Leave on low heat until thickened.
- Porcini mushrooms must be washed well and cleaned. Next, you should boil the water and pour over them with boiling water. Place the mushrooms on a paper towel and pat dry. Next, they need to be cut into small pieces. Then fry for a couple of minutes in butter. You can add some finely chopped onions to the mushrooms.
- Meanwhile, grate the cheese on a fine grater. Rinse the herbs well and chop finely.
- Put seafood in a cocotte maker. Add some of the cheese and stir. Top with sauce and add cheese again. Bake for 10 minutes in a well-preheated oven. Sprinkle with fresh herbs before serving.
Julienne with squid, onion and mushrooms
Mushroom julienne with seafood is a fairly popular dish. In this case, you will need a fresh squid carcass for cooking. It is better not to buy frozen squids, as after freezing they become tasteless.
Ingredients:
- Squid - 400 g
- Bulb onions - 1 pc.
- Champignons - 350 g
- Fresh herbs - 1 bunch
- Cheese - 100 g
- Butter - 50 g
- Sour cream - 400 g
- Lemon - 1 pc.
- Salt to taste
- Ground black pepper - to taste
Step by step cooking of julienne with squid and onions:
- Rinse the squid carcass well and cut into thin rings. Heat the pan well, add butter. Leave in a frying pan until completely dissolved, then add the squid. Fry for 3-5 minutes over low heat. The main thing is not to overdry the squid. Remove the pan from the stove, transfer the squid to a separate bowl.
- Rinse and peel mushrooms and onions well. Cut into small thin slices. Add a little oil to the pan and fry. The mushrooms should brown and the onions should become transparent. Transfer to a bowl for squid. Add salt and pepper and mix well. Grate cheese on a fine grater.
- Arrange everything in cocotte makers, add cheese. Pour sour cream on top and add some more cheese. Bake in a well-preheated oven for 5-7 minutes. Sprinkle with fresh herbs before serving. Cut the lemon into thin half rings and place on top.
