Juliens are made from any kind of mushroom, but French cuisine prefers to use white forest mushrooms. They are combined with different products, but in the classic version they are combined with chicken. Today we are preparing julienne from porcini mushrooms with chicken.
Recipe content:
- How to cook julienne with porcini mushrooms - cooking secrets
- Frozen white mushroom julienne
- Dried porcini mushroom julienne
- Julienne with chicken and fresh porcini mushrooms
- Video recipes
Chicken and mushrooms are the best combination of simple foods. Chicken in our country is the most popular type of meat, but few people like mushrooms. But together, these products create an endlessly delicious result. There are many options for their preparation, but today we will talk about the best recipe that is cooked in a cocotte - julienne from porcini mushrooms with chicken. The delicate neutral taste of chicken perfectly sets off the richness of the mushrooms.
Mushroom juliennes are a gastronomic delight for true gourmets. However, despite the fact that the dish is worth serving for a festive feast, it is extremely easy to prepare. Even inexperienced chefs who have never cooked it can safely tackle the recipe. The dish does not require high culinary skills, but an effective result is always obtained.
French chefs, the founders of this dish, recommend cooking julienne from white forest mushrooms. But if there are other species at hand: mushrooms, chanterelles, oyster mushrooms, champignons, then they can be used with no less success for a dish. They will bring unusual notes and create uniqueness to the food. Various sauces are used for julienne: creamy, tomato, garlic …, which gives a large field for culinary experiments.
How to cook julienne with porcini mushrooms - cooking secrets
This review has carefully collected all the important tips that will help and advise even an inexperienced housewife how to cook an impeccably tasty julienne with porcini mushrooms in the oven.
- For real classic juliennes, it is imperative to purchase special portioned small scoops with handles, which are called cocotte makers. Their choice is wide, so in modern utensils stores you can choose a wide variety of them: steel, copper, ceramic, glass …
- Of the huge selection of various cocotte makers, stainless steel is considered classic. They are lightweight, easy to use, easy to care for, and thin walls allow you to quickly bake julienne.
- Cocotte makers are served by placing them on a plate covered with a napkin, and the handle is wrapped with a napkin or paper decoration. They protect your hands from burns.
- If you have not yet acquired cocotte makers, then you can make julienne in large champignon hats.
- Of the huge selection of various sauces, the most popular is bechamel. But it should be cooked smooth without a single lump. To do this, use very hot milk, pouring it in at the same time, and not in a thin stream, and stir the sauce continuously.
- For bechamel, if you wish, you can replace milk with any other liquid: cream, meat, chicken or vegetable broth.
- Porcini mushrooms are used fresh during the season, and frozen, dried, canned are suitable for the rest of the year.
- Fresh forest mushrooms must first be properly prepared: cleaned of debris, soak, rinse under running water, boil until tender and dry by laying on paper towels. Their readiness can be considered when they have sunk to the bottom of the pan. After boiling, they are fried or frozen.
- Dried porcini mushrooms are poured with boiling water and left for half an hour to swell, after which they are immediately fried.
- Chicken for a dish is baked, boiled or fried. Bake and boil whole or previously divided into parts. Fried in slices.
Frozen white mushroom julienne
How to cook julienne from frozen porcini mushrooms? It's very simple! This can be considered the simplest and fastest recipe that will delight everyone at the table with its taste. The main thing is to properly process the porcini mushrooms before freezing. And how to do this is described above.
- Caloric content per 100 g - 132 kcal.
- Servings - 10
- Cooking time - 40 minutes for cooking, plus time for defrosting mushrooms
Ingredients:
- Porcini mushrooms - 500 g
- Onions - 150 g
- Chicken fillet - 1 pc.
- Hard cheese - 150 g
- Ground black pepper - a pinch
- Butter - 30 g
- Wheat flour - 30 g
- Milk - 250 ml
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
Step by step cooking:
- Wash the chicken fillet and boil until tender. Then remove from the broth, cool to room temperature and tear along the fibers or cut into cubes.
- Defrost frozen porcini mushrooms naturally. Spread out on a towel and leave to dry completely. Then cut into small cubes or strips.
- Peel, wash, dry and finely chop the onions with a knife.
- Heat vegetable oil in a skillet and add chopped onion. Fry, stirring occasionally, until half cooked.
- Put mushrooms with chicken fillet to it, salt and pepper, mix and cook for 20 minutes.
- Meanwhile, in another skillet, melt the butter, add wheat flour, stir and fry stirring constantly.
- Pour in the hot milk and continue stirring until the sauce thickens. Do not bring to a boil.
- Pour the sauce over the mushrooms, stir and remove the julienne from the heat.
- Put the julienne in portion molds and sprinkle with cheese shavings.
- Place the molds in a heated oven and bake for 20 minutes at 180 degrees.
- Remove the mushroom julienne from the oven, garnish with a sprig of fresh herbs and serve immediately.
Dried porcini mushroom julienne
Mushroom julienne from dried porcini mushrooms turns out to be hearty and the most fragrant of all its types of preparation. Everyone would like to indulge in this festive dish not only on a celebration, but also on an ordinary day. This hot appetizer will delight all family and friends.
Ingredients:
- White mushrooms (dried) - 80 g
- Chicken legs - 2 pcs.
- Onions - 1 pc.
- Sour cream - 50 g
- Cream 33% - 200 ml
- Soft cheese - 50 g
- Salt - 1 tsp
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step cooking:
- Soak dry mushrooms in hot water for half an hour or cold water for 5-6 hours. Then wash them by washing out the sand, boil for 10 minutes, discard in a colander and squeeze out of moisture. Cut into medium-sized crowbars.
- Cut off all the meat from the chicken legs as much as possible, cut it into medium slices and fry in a pan in vegetable oil until half cooked.
- Peel the onions and chop them into small cubes. Fry in a frying pan in vegetable oil until transparent.
- Add mushrooms and chicken to the onion and fry everything together for another 10 minutes.
- Pour in the sour cream and cream and bring to a boil. Bring the temperature down to low and simmer, stirring constantly, until the julienne thickens.
- Season with salt, pepper, stir and arrange the products over the cocotte makers.
- Sprinkle with grated cheese on top and place in a preheated oven to brown the cheese.
Julienne with chicken and fresh porcini mushrooms
Julienne with chicken and wild porcini mushrooms is a simple and favorite recipe for many. This hot appetizer will come in handy especially in the cold season. It is nourishing, nutritious, warms and nourishes well.
Ingredients:
- Chicken meat - 600 g
- Porcini mushrooms - 600 g
- Hard cheese - 300 g
- Onions - 3 pcs.
- Sour cream - 300 g
- Flour - 3 tablespoons
- Olive oil - for frying
- Salt - 1 tsp or to taste
- Ground white pepper - a pinch
- Ground paprika - 0.5 tsp
Step by step cooking:
- Wash any part of the bird and bake until tender in a heated oven to 180 degrees. After chilling, remove the meat from the bones and cut into thin strips.
- Clean the mushrooms of debris, wash and boil until they sink to the bottom. Then remove from the liquid, spread on a towel to dry, and cut into cubes.
- Peel the onion, cut into cubes and place in a hot skillet with olive oil. Fry until half cooked.
- Add porcini mushrooms, stir and continue to fry for another 15 minutes.
- Add baked chicken, season with salt, ground pepper and paprika. Stir and remove from heat.
- Pour flour into another pan and fry until beige.
- Pour in sour cream, salt, pepper and boil.
- Pour the white sauce into the pan with mushrooms and chicken and stir.
- Distribute the products over the cocotte makers, sprinkle with a layer of grated cheese and place in the oven for 15 minutes at 180 ° C.
- When the top layer turns golden, take out the julienne and serve the dish to the table.
Video recipes:
