One of the most famous and popular hot Russian appetizers, julienne, like many other dishes we love today, comes from France. However, for the French, julienne is primarily a way of cutting food.

Seeing the word in a recipe text julienne(Julienne), an experienced cook understands that food should be cut into thin, not too long strips. And yet, in Russian cuisine, this word has taken root as the name of a hot appetizer, prepared and served to the table in a special container - cocotte maker

The utensils for preparing julienne received their name for a reason, because initially julienne was called cocotte, thereby hinting that it was made from chicken meat. And to this day, despite the established and established confusion with names, classic julienne is chicken julienne with bechamay julienne sauce.

Unfortunately, in our modern everyday home kitchen, cooking julienne is becoming less and less common, but even our grandmothers respected this appetizer and prepared it quite often. Today, for most of us, preparing julienne seems too troublesome and expensive. And completely in vain! Cooking julienne is easy and enjoyable, and by placing wonderful cocotte makers with a tasty snack on the table, you will experience well-deserved pride, enjoying the praises of your loved ones.

Let's figure out how to cook julienne correctly:

Even though classic julienne prepared from a strict set of ingredients, including poultry, seasonings and béchamel sauce, modern cuisine allows for a much wider range of products involved in the preparation of this snack. And these are not only mushrooms, which have firmly taken root in both Russian and French julienne recipes.

Today, julienne is prepared from poultry and meat, fish and seafood, vegetables and mushrooms. Today's chefs are not too strict when it comes to choosing sauces in which julienne is baked. Along with the classic milk bechamel sauce, creamy bechamel, broth-based bechamel, and cheese sauce are used in the preparation of julienne.

There are quite often recipes that suggest replacing bechamel sauce with sour cream or thick cream. And this variety has its own special charm, allowing us not only to enjoy the delicacy of our favorite snack, but also to prepare it in full accordance with our personal taste preferences, giving free rein to our imagination and culinary skills.

Below are the most important tips And interesting recipes, which will definitely help even if not too much for experienced housewives, and will always tell you how to cook julienne:

1. In order to prepare real classic julienne, and even more so, in order to properly serve such julienne to the table, you will definitely need special portion ladles with handles - cocotte makers.

Choice of cocotte makers in modern kitchenware stores is very wide. You can find steel and copper cocotte makers, ceramic and glass ones made from special heat-resistant glass. Please pay special attention for classic stainless steel cocotte makers. Such cocotte makers are light and convenient, easy to care for, and the thin walls of these cocotte makers will allow you to quickly bake julienne without allowing it to dry out excessively. Just try not to forget that hot cocotte makers should be served to the table, placing them on a small plate covered with a napkin, and the handle of the cocotte maker should be wrapped in a napkin or a special paper decoration that protects your guests from burns.

2. Often the stumbling block when preparing julienne is béchamel sauce. Housewives complain about the impossibility of cooking it without lumps, get upset and completely give up cooking julienne. And completely in vain.

Making a smooth bechamel sauce is not easy, but very simple! The secret is very hot milk and continuous stirring.. In a thick-bottomed saucepan, melt one tablespoon of butter, add one and a half tablespoons of flour to it and fry for two minutes, stirring constantly with a whisk. Remove the saucepan from the heat and wait until the flour and butter stop bubbling. At the same moment, pour in a glass of very hot milk in one fell swoop and immediately begin to actively stir the flour into the milk. Do not pour milk in a thin stream, it is very important to pour in all the liquid at the same time! Continuing to stir the sauce with a whisk, return the saucepan to the heat and cook the sauce for a couple of minutes until thickened. At the very end, add salt to taste. If desired, milk can be replaced with any liquid of your choice. It can be cream, meat, chicken or vegetable broth.

3. Let's try to cook classic julienne with chicken and mushrooms .

Wash, remove membranes and cut into thin strips one chicken breast. Wash and cut into strips 50 g. fresh champignons. Cut one onion into quarter rings. Heat a tablespoon of olive oil in a frying pan, add the onion and fry until translucent, then add the chicken and mushrooms. Fry everything together, stirring occasionally, until all the juice released by the mushrooms has completely evaporated. Remove from heat.

Separately, prepare milk or cream bechamel sauce. Grease the cocotte bowls with butter, fill with fried chicken and mushrooms and pour over the sauce. Sprinkle the top of the julienne with finely grated Parmesan. Bake in an oven preheated to 200⁰ for 10 minutes. Serve immediately.

4. It turns out incredibly tasty and very aromatic. julienne of porcini mushrooms in sour cream sauce .

During the season, you can prepare this julienne from fresh mushrooms; during the rest of the year, frozen mushrooms are perfect. Boil 500 gr. porcini mushrooms in lightly salted water for 10 minutes. Drain the water, cool the mushrooms and cut into thin strips. Melt one tablespoon of butter in a frying pan, add the chopped onion and fry until translucent. Then add the mushrooms and fry everything together for 15 minutes.

Pour 200 ml into a small bowl. sour cream, add one tablespoon of flour and stir thoroughly. Add the sour cream sauce to the mushrooms, add salt and black pepper to taste, stir and simmer everything together for 10 minutes, stirring occasionally.

Rub the inside of the cocotte bowls with a clove of garlic cut in half and fill them with julienne. Sprinkle the julienne with grated Parmesan and bake in an oven preheated to 200⁰ for 15 minutes.

5. It turns out excellent too julienne made from dried mushroomsV .

Sort it out, rinse thoroughly and pour into a glass cold water 30 gr. dried forest mushrooms. Bring the water to a boil and cook the mushrooms over medium heat for three minutes. Drain the mushrooms in a colander and rinse again. Let the water drain and then cut the mushrooms into thin strips.

Peel and chop one small onion and two cloves of garlic. Heat one tablespoon of butter in a frying pan, add the onion and garlic and fry them for two minutes, then add the mushrooms, pour in two tablespoons of mushroom broth and simmer everything together over medium heat for another five minutes.

Separately, prepare the creamy bechamel. When the mushrooms are ready, add a pinch of grated nutmeg, salt and black pepper to taste. Pour the sauce over the mushrooms, stir and remove from heat. Place the julienne in buttered cocotte makers, sprinkle with grated cheese and bake in an oven preheated to 200⁰ for 10 minutes.

6. Julienne with turkey will delight you with its delicate, very delicate taste and aroma.

Melt two tablespoons of butter in a frying pan, add one onion, cut into half rings, and fry until the onion is translucent. Then add 300 gr. turkey meat, cut into thin strips. Fry everything together for another 10 minutes. Remove from heat, pour 20 grams into the pan. good cognac, quickly light it and let it go out completely.

Prepare one and a half glasses of bechamel milk sauce, season it with one tablespoon of sour cream, salt and nutmeg to taste. Grease the cocotte bowls with butter, fill with fried turkey meat, pour over the sauce and sprinkle with grated cheese. Bake in an oven preheated to 200⁰ for 10 minutes.

7. It turns out very tasty and aromatic julienne, cooked with boiled beef tongue .

Heat one tablespoon of vegetable oil in a frying pan, add one onion, cut into half rings, and fry until transparent. Then add 200 gr. fresh champignons, cut into thin strips. Fry everything together for another 10 minutes.

Remove mushrooms and onions from heat and mix with 300 gr. boiled beef tongue, cut into thin strips. Add one tablespoon of very thinly chopped parsley, 100 g. sour cream, salt and pepper to taste. Mix everything thoroughly, place in cocotte bowls and sprinkle with grated cheese. Bake in an oven preheated to 200⁰ for 10 minutes.

8. If you are a fan fish dishes, we can recommend you to try Julienne with cod .

Heat one tablespoon of olive oil in a frying pan, add one chopped onion and fry until translucent for a couple of minutes. Then add 100 g to the onion. fresh champignons, cut into strips, and cook everything together for another 8 - 10 minutes. When the mushrooms are ready, add 200 grams to them. cod fillet, cut into small pieces, mix and cook covered for five minutes.

Separately, prepare the creamy bechamel, seasoning it with a pinch of nutmeg, salt and white pepper to taste. Place the mixture of mushrooms and fish into the garlic-rubbed cocotte bowls, pour the sauce over everything and sprinkle with grated Parmesan. Bake in an oven preheated to 180⁰ for 10 minutes.

9. The original one turns out to be especially tasty. Julienne with mussels and shrimp .

Place 200 g in a small saucepan. frozen cocktail shrimp without shell and 200 gr. frozen peeled mussels. Add 50 ml to seafood. dry white wine, bring to a boil and simmer over low heat for three minutes. Remove from heat and drain seafood in a colander.

Heat two tablespoons of vegetable oil in a frying pan, add one chopped onion and fry until transparent, then add 200 grams to the onion. fresh champignons, cut into thin slices, and cook everything together for another 10 minutes.

Separately, prepare the creamy bechamel, seasoning it with salt and black pepper to taste. Rub the cocotte bowls with a clove of garlic and place the seafood in them. Mix the fried mushrooms with the sauce and pour the resulting mixture over the seafood. Sprinkle the julienne with grated Parmesan and bake in an oven preheated to 180⁰ for five minutes.

10. If you have not yet acquired cocotte makers, but want to treat your guests to delicious julienne right now, you can prepare a spicy shrimp julienne directly in champignon caps .

Boil 12 large mushrooms in boiling salted water for three minutes. Place the mushrooms in a colander, let the water drain, and then carefully cut out the stems with a sharp knife. Heat 2 tbsp in a frying pan. tablespoons butter, add one chopped onion and fry until transparent. Then add the stems of mushrooms, cut into strips, and 150 gr. peeled shrimp. Fry everything together for a couple more minutes and then remove from heat.

Separately prepare one glass cream sauce bechamel, add 50 ml to it. dry white wine, salt and white pepper to taste. Pour the sauce into the shrimp and mushrooms, stir and simmer everything together over low heat for three minutes. Place the champignon caps in a greased baking dish, fill them with julienne and sprinkle with grated Parmesan. Bake in an oven preheated to 180⁰ for 5 - 7 minutes.

Chicken and Mushroom Julienne

In general, julienne with mushrooms is included in the list of favorite snacks. This is a nutritious dish lately It is increasingly served by Russian housewives as an unusual hot dish. Especially if the recipe involves the use of meat.

Classic julienne with mushrooms

Ingredients: onion, 120 g cheese, 60 g full-fat butter, salt, 330 g champignons, 40 g white flour, 1.5 cups full-fat milk, a pinch of nutmeg.

1. Thin slices of washed and peeled mushrooms are fried along with onion cubes until all the released juice has evaporated from the pan. The mass is immediately salted and sprinkled with nutmeg.
2. Melt the butter separately and mix with flour until smooth. Milk is poured here in portions. There should be no lumps in the liquid.
3. Mushrooms and onions are placed in cocotte makers, and a handful of grated cheese is poured on top. Everything is mixed and poured with sauce.

Prepare the classic julienne with mushrooms in a well-heated oven for 17-20 minutes.

Recipe for cooking chicken in a frying pan

Ingredients: 420 g chicken fillet, 330 g mushrooms, a large spoon of flour, a full glass of full-fat sour cream, 3 tbsp. spoons of grated hard cheese, 5 tbsp. spoons of butter, a glass of milk, salt, a mixture of peppers.

1. For the sauce, flour is fried in half the butter. Milk is poured here, and after the liquid boils, sour cream and salt are added.
2. Separately, chicken pieces are fried in the remaining oil. Then plates of mushrooms are laid out on top of the whitened meat. The ingredients are salted, peppered and simmered until cooked.
3. The contents of the frying pan from the second step are filled with creamy sauce.
4. Grated cheese is poured on top.

After another 6-7 minutes, the julienne with mushrooms in the frying pan is baked for half an hour at 180 degrees.

How to make a dish in the oven?

Ingredients: 420 g of champignons, onion, half a glass of sour cream, 170-190 g of hard cheese, salt, a bunch of parsley.

1. Onions and mushrooms are cut into small cubes. Next, they are fried in well-heated fat until fully cooked. The mixture is immediately salted. You can use any aromatic herbs.
2. Place sour cream in a frying pan. The mass is mixed, covered with a lid and simmered for 17-20 minutes.
3. The contents of the frying pan are transferred into special molds.

Julienne is cooked at 180-190 degrees for about half an hour. All that remains is to decorate it with chopped parsley.

In tartlets with mushrooms and chicken

Ingredients: a full glass of medium-fat sour cream, the same amount of milk, 320 g chicken fillet, 180 g champignons, 90 g cheese (hard), a large spoon of wheat flour, 15-17 tartlets, 40 g butter, table salt, seasonings.

1. Thin slices of mushrooms are fried over moderate heat until golden brown. All moisture released from the pan should evaporate.
2. Chicken is boiled in salted water until cooked. When it has cooled, the meat is cut into strips or simply disassembled into fibers, after which it is laid out with the mushrooms. The products are sprinkled with salt and selected seasonings.
3. To make the sauce, melt the butter in a saucepan and gradually add flour while stirring constantly. The mixture should be homogeneous. When it boils, you can pour the ingredients with milk. After the next boil, the sauce is removed from the heat and cooled slightly. Then sour cream is added to it.
4. The mixture of mushrooms and chicken is distributed among the tartlets. The sauce is poured on top. Sprinkle the pieces with grated cheese.

Bake julienne in tartlets with mushrooms and chicken in the oven for 15-17 minutes.

With added potatoes

Ingredients: 10-11 boiled potatoes, 470 g champignons, 220 g hard cheese and 130 g processed cheese, 4-5 garlic cloves, 2 onions, 2 tbsp. spoons of flour, 2 eggs, 2 tbsp. spoons of butter, salt.

1. Thin slices of mushrooms are fried along with onion cubes until cooked.
2. Boiled potatoes are cut into small cubes.
3. Fry the flour in a dry frying pan for a couple of minutes until golden. Next, butter is added here. Frying continues until the flour absorbs it.
4. While stirring, pour a little hot water into the pan. When the liquid boils, melted cheese is poured into it. The mixture is salted and removed from the heat. When it cools down a little, you can drive it in here. raw eggs. The sauce is well mixed until smooth.
5. Pieces of potatoes and mushrooms, fried with onions, are placed in equal quantities at the bottom of the pots. The components are poured with sauce on top.
6. All that remains is to sprinkle the pieces with grated cheese and place them in a preheated oven for 25-35 minutes.

You can prepare the same julienne with chicken and mushrooms. In this case, along with the potatoes, pieces of boiled chicken are simply added to the bottom of the pot.

In a slow cooker

Ingredients: half a kilo of champignons, onion, 120 g of cheese, a full glass of heavy cream, 2-3 tbsp. spoons of butter, a large spoon of white flour, a mixture of colored peppers, fine salt. How to cook julienne with mushrooms in a slow cooker is described below.

1. In the “Baking” program, randomly chopped onions are fried in butter and fresh mushrooms. If you are using forest champignons rather than champignons, you will need to boil them in a separate bowl in advance. Cook mushrooms and onions for 20-25 minutes.
2. When all excess liquid will evaporate from the bowl, you can add flour to it and cook the mixture for another 6-7 minutes.
3. Next, cream is poured into the container, the ingredients are mixed, the “smart pan” is closed, and cooking continues for another 10-12 minutes.
4. All that remains is to pour the cheese on top of the treat and place it on heat for 10 minutes.

The dish is served hot in portions.

Simple julienne with mushrooms in buns

Ingredients: 2 round wheat buns, 220 g mushrooms, large chicken breast, onion, 3 tbsp. spoons of full-fat sour cream, 80 g of hard cheese, fine salt.

1. Small pieces of mushrooms and onions are fried in any fat. When all the liquid released from the food has evaporated, you can add small pieces of chicken to it.





1. Pieces of mushrooms are fried until the liquid released from the pan evaporates. Then onion cubes are sent there, which are cooked until golden. The mass is salted to taste, and the breast torn into fibers is added to it.
2. At this stage, flour is poured into the frying pan. After a couple of minutes, you can pour cream over the ingredients and add sour cream. The dish simmers under the lid for another 10-12 minutes.
3. Lastly, the dish is sprinkled with grated cheese.

Until fully cooked, you need to keep it for another 10 minutes on low heat.

How to cook a very tasty mushroom julienne - secrets, tips and recipes with photos and videos.

Those who have at least once tried the real thing mushroom julienne, will never forget its unique taste and aroma.

There are a huge number of options for preparing this delicacy.

In this article we will look at the most delicious recipes cooking julienne and will share it with you: mushroom julienne with champignons and wild mushrooms, with chicken, cream, cheese.

We will teach you how to cook it in tartlets, buns, mushroom caps and pots.

Mushroom julienne - the best recipes

From this article you will learn:

Julien (French) julienne) - a special way of cutting young vegetables into thin strips that came from French cuisine, usually in the summer season for soups and salads. In modern Russian cuisine, julienne is usually called a dish of mushrooms baked in cream (or bechamel) under a cheese crust (usually in a cocotte maker); julienne is also made from chicken and seafood.

1. Usually julienne is prepared in cocotte makers (small portioned bowls with a handle), but pots, glass molds, and even just a frying pan can also work.
2. To prepare juliennes, soft and tender products are usually used: mushrooms, chicken fillet, ham, tongue, fish.
3. You can also add soft vegetables to the julienne: tomatoes or eggplants.
4. To form a golden brown crust, julienne is sprinkled with grated cheese or mixed with ground breadcrumbs.
5. Usually julienne is said to be baked in the oven, and to prevent it from burning, cocotte makers are placed on a baking sheet with water, at a depth of 0.5 cm.

Classic Mushroom julienne with sour cream - recipe with photo

Ingredients:

• Mushrooms (chanterelles, champignons, porcini, wild mushrooms) – 100, 0
• sour cream - 4 tbsp,
• onions - 1 small onion,
• hard cheese - 150.0.

Preparation:

1. Wash the mushrooms and cut into strips.
2. Chop the onions in the same way.
3. Heat in a frying pan vegetable oil, add mushrooms and onions and fry them until transparent.
4. Then mix them with sour cream, put them in cocotte makers, sprinkle with grated cheese.
5. Place in the oven to bake for approximately 5 minutes.

Mushroom julienne with chicken and cream

Ingredients:

• Chicken fillet -300.0
• Fried mushrooms – 100.0
• Butter - 80.0
• Sour cream -1 cup
• Mayonnaise - 1 glass
• Grated cheese - 40.0

Preparation:

1. Lightly fry the chicken fillet and chop into strips.
2. Boiled mushrooms, fry and also chop into strips.
3. Mix mushrooms and chicken, pour sour cream and mayonnaise.
4. Heat the mixture over the fire for 4 minutes.
5. Grease the cocotte pans with butter and fill with the prepared mixture.
6. Sprinkle grated cheese on top.
7. Place the cocotte makers in the oven until golden brown.

Mushroom julienne in a bun

Ingredients:

• boiled tongue (ham, chicken fillet) - 300.0
• champignons - 200.0
• onion - 1 medium piece
• cheese - 80.0
• 0.5 cups cream
• flour - 2 tbsp
• small rye buns

Preparation:

1. Cut the mushrooms into slices, the onion into thin half rings and fry in vegetable oil, adding salt and pepper.
2. Cut the tongue into small strips.
3. Dry the flour in a heated frying pan until it turns beige, pour in the cream in a stream and mix well to form a sauce.
4. Grate the cheese on a fine grater.
5. Using a thin knife, cut off the bottom of the buns and remove the crumb.
6. Mix tongue and mushrooms with onions, adding part of the bread crumb.
7. Fill the bun with the prepared mixture and pour over the creamy sauce.
8. Sprinkle cheese on top.
9. Place the buns in the preheated oven for 5 - 7 minutes until golden brown.

In the same way, you can bake julienne in ready-made tartlets or raw mushroom caps.

Julienne in a frying pan

If you don’t have cocotte makers or pots, and you don’t know what else you can bake julienne in, cook it in a regular frying pan.

First of all, you need to fry the onion in a frying pan. To do this, remove the husk from it, chop it finely and put it in a frying pan. Fry in vegetable oil until the onion turns golden brown.

While the onions are frying, you can wash the mushrooms and cut them arbitrarily into slices or pieces.

It is faster to fry the mushrooms in a separate frying pan, not on big fire. We don’t fry for long, because the champignons cook quickly. We transfer the finished mushrooms into the form in which we will prepare our julienne. This can be a deep baking tray or baking dish.

The onion has fried, acquired a golden color, and now add cream to it in the frying pan and simmer until slightly thickened. If you don’t have cream, don’t be upset, you can add full-fat sour cream or even milk instead. If we use milk, then you need to add a little flour or cornstarch to the pan (relevant for Dukan julienne), approximately 1 tablespoon. The thickener will absorb excess liquid. Now everything can be salted and peppered. If you like your dish spicy, add more ground black and red pepper.

In total, simmer the cream or milk with onions over low heat for five minutes. The julienne sauce is ready. Place the fried champignons into the form (cocotte makers or pots) in which we will bake the mushroom julienne in the oven and spread them into an even layer. Pour the finished sauce so that it completely covers the mushrooms there.

Now you need to grate the hard cheese on a coarse or medium grater, and sprinkle the mushrooms and sauce on top.

Place the pan in a well-heated oven and bake until the grated cheese melts and turns golden brown. This will take about ten minutes.

Julien is ready. Since it does not contain meat components, it can be eaten both hot and warm. We put the dish on the table and enjoy its exquisite taste.

This recipe does not incur any special costs, it is easy to prepare, and there is a lot of pleasure from it. Anyone, even a novice housewife, can quickly prepare julienne. They can decorate any festive table, and it's great as a snack. And if you have a rather large family, then julienne can be prepared simply in a frying pan, increasing the proportions. And if you fry wild mushrooms in advance and freeze them, then cooking next time will take very little time.

As always, I look forward to your comments and additions to the recipe.

Anyuta wishes you bon appetit and good recipes.

Julien – French dish, which is usually prepared for the holidays. The recipes call for sour cream sauce, so it's high in calories. French chefs call cut vegetables for soup and salad julienne. It is customary to cook in small frying pans, frying bowls or cocotte makers - metal forms.

Fresh, frozen, canned or dried mushrooms are used. Just put the canned one in a colander and wait for the liquid to drain. Frozen - defrost, rinse, squeeze. Cooking from dried boils down to soaking and squeezing. Mushrooms are cut into thin slices, so the dish has an aesthetic appearance and harmonious taste.

Courageous chefs experiment with ingredients. This is how meat appeared in the julienne. The best option considered chicken. The meat is cut into strips and added along with onion rings. All recipes call for the use of sour cream sauce or Bechamel sauce.

Classic recipe

Cut the ingredients into thin strips. Porcini mushrooms, champignons, and chanterelles are best suited for mushrooms.

Ingredients:

• Champignons – 500 g.
• Onion – 2 heads.
• Sour cream – 200 ml.
• Hard cheese– 300 g.
• Salt, vegetable oil, pepper.

How to cook:

1. Place finely chopped onion along with chopped champignons in a heated frying pan and fry until tender. Transfer the contents to the cocotte pan, which is filled to 60%.
2. Take care of the filling. Bechamel sauce or sour cream based filling is suitable. I will consider both options, and you choose which one you like.
3. First option. Mix sour cream with mayonnaise. If you don't have it, replace it with a mixture of flour and egg.
4. Second option. For the Béchamel sauce, fry the flour in a dry frying pan until brown tint. Then mix with fresh milk and butter.
5. Add the finished sauce to the mushrooms and simmer. At the end of the julienne, sprinkle with a mixture of cheese and breadcrumbs, keep in the oven for 5 minutes to form a golden brown crust.

Video recipe

Delicious julienne with mushrooms and chicken

This culinary masterpiece is popular not only among the French. Stop by any restaurant where you will be happy to be offered delicious, aromatic and original julienne.

Recipes are characterized by the same technology and a constant set of basic ingredients. Through trial and experimentation, the characteristics can be easily manipulated. The result will be fantastic, and only bigus can compete with this masterpiece.

It is customary to cook julienne with mushrooms and chicken in cocotte makers. If such utensils are not available, they are replaced with a frying pan.

Ingredients:

• Chicken fillet – 200 g.
• Champignons – 100 g.
• Hard cheese – 50 g.
• Sour cream – 200 ml.
• Flour - a tablespoon.
• Green onions, pepper, oil, salt.

Preparation:

1. Cut the washed champignons into free form. Cut the fillet into small pieces. Then add the ingredients to the frying pan.
2. I recommend frying mushrooms and meat over high heat. Stir the contents constantly during cooking, otherwise it will burn. Wait until the mushrooms and meat are cooked.
3. Place sour cream and flour in a frying pan, add salt and pepper, stir. After five minutes, add the chopped green onions.
4. All that remains is to fill the molds with the resulting mass and sprinkle with grated cheese on top. Next, place the julienne in the oven for ten minutes. Temperature doesn't matter. The main thing is that the cheese melts.
5. Ready dish Serve hot. If the feast starts later, melt the frozen cheese using the oven or microwave.

If you don't have chicken, substitute duck or turkey. In any case, it will turn out delicious. If you don’t have portion molds in your kitchen arsenal, use a regular baking sheet and divide into portions before serving.

Original version with potatoes

It’s hard to say who came up with the idea of ​​adding potatoes to the julienne, but this culinary step turned out to be successful. Thanks to this simple ingredient, the delicacy turned out to be more tasty and satisfying. Sit back and read on to learn how to recreate a masterpiece at home. It's as simple as cooking salmon.

Ingredients:

• Potatoes – 10 pcs.
• Mushrooms – 500 g.
• Hard – 200 g.
• Processed cheese– 1 pack.
• Onion – 3 heads.
• Garlic – 3 cloves.
• Eggs – 2 pcs. .
• Flour, salt, spices, butter, vegetable oil.

Preparation:

1. Fry or boil the mushrooms. If you don’t know how to do this, read the article on what to do with mushrooms. Boil the potatoes, peel them and cut them into cubes.
2. Fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
3. Place a second frying pan on the stove. Without adding oil, fry the flour for a few minutes. The main thing is that it turns golden.
4. Add a spoonful of butter to the flour and, stirring quickly, fry until absorbed. Continuing to stir, pour in a little boiling water and bring to a boil. The result will be a thick mass.
5. After the sauce boils, add the processed cheese and mix everything. All that remains is to add salt along with spices. After boiling, turn off the heat. When the sauce has cooled, add the eggs and mix everything.
6. Place potatoes in the bottom of the baking dish. Make a layer on top fried mushrooms and chopped garlic, then pour in the sauce. Sprinkle with grated cheese and place the pan in the oven.
7. Bake at 180 degrees for half an hour. After a fragrant crust has formed, remove the julienne from the oven, lay it out, and serve.

Even gourmets like this treat. The secret of popularity lies in taste, speed of preparation and low cost. One drawback is the calorie content, which can be detrimental to your figure.

How to cook in pots

Initially, the French treat is prepared in cocotte makers, but compact clay pots in which we cook potatoes or buckwheat are also suitable. When serving the cocotte makers on flat plates, and the pots on wooden stands.

Ingredients:

• Mushrooms – 500 g.
• Sour cream – 200 ml.
• Hard cheese – 300 g.
• Onion – 2 heads.
• Sunflower oil, salt, pepper.

Preparation:

1. Fry the onion, cut into half rings, in oil until golden brown. Then add the mushrooms cut into slices into the frying pan. When they are ready, pour sour cream over them.
2. If a lot of liquid forms, add a spoonful of flour, stir and simmer for two to three minutes. At the end, add salt and pepper.
3. Fill the pots with the resulting base and place grated cheese on top. All that remains is to put it in the oven for 5-10 minutes at 180 degrees.

Before serving, sprinkle with chopped herbs or flavor with Provençal herbs. Use croutons as a side dish.

The history of julienne

Despite the beautiful French name, the masterpiece has Russian roots. The French call julienne the method of cutting vegetables and foods. The question arises: why? Russian dish got a foreign name?

Previously, cooks often cut mushrooms using the julienne method. Later they noticed that visitors were more willing to order “julienne mushrooms” rather than “mushrooms in sour cream.” As a result, the word originally from France remained in the name.