Which can also be used as a light dinner. There are many recipes for making julienne, and of course julienne with champignon mushrooms is considered classic. It is prepared simply and quickly, despite its seemingly beautiful and mysterious name - julienne.
For julienne, it is best to purchase fresh ones; they will suit any size, but they will still need to be cut. If not fresh mushrooms, then frozen or canned in its own juice are also suitable.
To prepare this wonderful snack, classic mushroom julienne in the oven, you use a special cocotte maker. It is usually made of high-temperature ceramics or food-grade aluminum. Personally, I prefer ceramic ones, as they are less likely to cause the finished dish to burn.
Preparation
Fresh ones need to be washed off the ground. Just wash without completely and permanently immersing the mushrooms in a bowl of water or under running water. Mushrooms are like a sponge. They already have enough of their own liquid, so they also very quickly absorb additional water. We don't need this, since watery mushrooms are very difficult to fry.
Cut into thin slices or small cubes. Peel the onion, rinse with cool water and cut into medium-sized cubes. Grate hard cheese on a coarse grater.
Place a piece of butter in a slightly heated frying pan and let it melt. Place the chopped ones in it and fry for three to four minutes. Then add chopped champignons onion, salt, pepper and simmer, stirring occasionally for seven to eight minutes, trying to evaporate excess liquid. At the end of frying, add flour, mix thoroughly and remove from heat.
Place the fried ones in the cocotte makers, filling them to about half or two-thirds of the volume. Pour one, maximum two tablespoons of cream into the cocotte makers. Unfortunately, I poured too much and the julienne had to be kept in the oven longer than necessary. Sprinkle the julienne with grated cheese on top, place the cocotte pans on a baking sheet and place in a preheated oven for fifteen to twenty minutes, until the cheese has melted and fried to a beautiful crust.
So, the classic mushroom julienne in the oven is ready. , placing the cocotte maker on a plate and covering its handle with a napkin so as not to get burned. Bon appetit!
Ingredients
- 300-400 g – fresh champignons;
- 2-3 pcs – medium-sized turnip onion;
- 100 g – cream;
- 1-2 tbsp – flour;
- 200-300 g – hard cheese.
When the year turns out to be particularly mushroom-filled, and nature pleases us with a variety of mushrooms, we want to please our loved ones with a variety of mushroom dishes.
I recently discovered a new dish for myself, “mushroom julienne”, recipe mushroom julienne It’s completely uncomplicated; anyone, even a novice housewife, can easily handle it.
Mushroom julienne. Ingredients
Mushroom julienne can be prepared from champignons or honey mushrooms. Moreover, you need to take twice as many champignons as honey mushrooms. This is due to the fact that the champignons are heavily fried due to great content liquids.
So, to prepare mushroom julienne you need to take:
- 300 grams of honey mushrooms or 600 grams of champignons, fresh or frozen
- 1 onion
- 1 tablespoon wheat flour
- 3 tablespoons vegetable oil
- 1/2 cup cream
- 1/2 cup sour cream
- 200 grams of hard cheese
- salt to taste
Mushroom julienne recipe
First, remove excess liquid from the mushrooms. Cut large mushrooms into pieces, place them in a frying pan and, stirring, wait until all the liquid has evaporated.
Now you can add vegetable oil and finely chopped onion to the mushrooms in the pan, stir and add salt to taste. Fry the mushrooms and onions for five minutes.
The onion should turn golden and the mushrooms should be lightly fried. Now add flour to the frying pan, sprinkle the mushrooms and onions with flour and thoroughly mix the contents of the frying pan, leaving it on the fire for another minute.
Now put the mushrooms in a baking dish; it is better if the form is shallow and large in diameter.
Pour cream over the mushrooms, grease with sour cream, and sprinkle with cheese, chopped on a coarse grater, on top.
The final step in preparing mushroom julienne is baking the mushrooms in the oven. The oven should be preheated to 220 degrees. Bake the mushrooms for 15 minutes, until a golden brown crust forms.
Mushroom julienne is ready to eat. It is served hot. Mushroom julienne goes very well with potatoes or rice.
Other mushroom julienne recipes
To diversify a simple recipe for mushroom julienne, you can add tomatoes or tomato paste. To prepare mushroom julienne with tomatoes, add the tomatoes while frying the onions and mushrooms, and you can add the tomato paste before you sprinkle the cheese on the mushrooms.
You can change the boring recipe, prepare mushroom julienne with cauliflower or broccoli. Add these ingredients to the mushrooms while frying with onions in a frying pan. And before transferring the mushrooms to the baking dish, add vegetables a raw egg and mix everything well, and then put it in the mold.
Mushroom julienne with chicken and ham
This dish differs from the above recipe for mushroom julienne only in that boiled chicken and ham are added to it. You can take chicken breast or fillet with chicken legs. The meat is boiled for half an hour, then cut into small pieces. To prevent the dish from becoming too dry, add ham, also cut into small pieces. Add these ingredients to the dish while transferring the fried mushrooms to the baking dish.
Whatever recipe you choose, you will definitely enjoy the mushroom julienne dish, both tastefully and aesthetically.
It's very difficult to make a mistake. Especially if you know general information about what julienne is and how to cook it correctly :) So, Julien (French julienne - probably from the French name for the summer month of July) is 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 cooking, this term refers to cold processing(slicing) vegetables intended for soups or sauces, which gives the most tender consistency or speeds up the readiness of dishes from young vegetables or shoots. In practice, this means that julienne most often means cutting into strips (for root vegetables) and into thin rings for onions and tomatoes. Salads made from such thinly sliced vegetables are therefore called julienne, and soup in which vegetables sliced in this way are placed is also called julienne soup.
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 meat and seafood.
Thus, when you prepare a salad / soup and cut vegetables into thin strips, then julienne is, so to speak, in your pocket. Although, of course, it raises more questions julienne in the "Russian" meaning- actually like a mushroom dish. We will talk about it in more detail.
No one will deny that julienne- it’s very tasty, and besides, it’s not at all difficult. Products for julienne are cut into strips and placed in portioned metal cocotte bowls. It can also be cooked in small portioned pots, and even in a frying pan, then divided into portions. And so that the efforts are not in vain, and the culinary product turns out worthy, the meat components of the julienne must be soft and tender, such as chicken, shrimp, dry fish, tongue or ham.
In addition, mushrooms, mainly porcini, champignons or chanterelles, are often added to julienne. Julienne made from mushrooms alone, without including meat, is no less tasty. But you can’t do without onions, fried until transparent, as they are an essential component.
There are two types of fillings for julienne:
- sour cream - sour cream, if desired, thickened with flour or egg; You can also make this filling in half with mayonnaise;
- béchamel sauce is toasted flour mixed with milk and butter.
More information about béchamel sauce: bechamel(French béchamel) - a base sauce based on roux and milk. Used as a sauce for many European dishes, as well as a base for various sauces. The next strange word is ru.
RU(French roux) - a heat-treated mixture of flour and fat, usually melted butter. Commonly used as a thickener in sauces. It is one of the main components for classic sauces of French cuisine, including béchamel, velouté and espagnole. To prepare roux, butter is usually used, less often lard (lard) or vegetable oils.
Types of ru:
- white roux (fr. roux blanc) - the main ingredients are butter and wheat flour, which is fried in butter dissolved in a frying pan or in the oven without changing color.
- golden roux (fr. roux blond) - prepared like white roux, but fried longer - until golden brown.
- red roux (fr. roux brun) - prepared like white roux, but fried longer - until brownish in color, meat juice from frying is also sometimes added to it.
So, we’ve sorted out the base for bechamel sauce, now about preparing the sauce:
- Pour milk into a saucepan, add onion, herbs, nutmeg, season with salt and pepper to taste
- Bring slowly to a boil, immediately remove from heat, cover
- Let sit for 30 minutes to 1 hour, then pass through a sieve.
- Melt butter in a saucepan, add flour and cook, stirring, 1 minute
- Remove from heat and gradually add milk, stirring
- Return to heat, bring to a boil and cook for 2 minutes, stirring constantly
- To taste, you can add onions, pieces of meat or cheese, eggs, spices and herbs, thereby creating a whole family of Bechamel-based sauces.
You can add it to shrimp julienne boiled rice and vegetables ( cauliflower, spinach, Brussels sprouts). The julienne is topped with finely grated cheese or a mixture of cheese and breadcrumbs. By the way, there was another strange word - cocotte. Cocotte maker (from the French cocotte - chicken) is a small metal ladle for serving julienne.
So, with general rules Now that we’ve figured out how to properly prepare julienne, we can talk about specific recipes.
Recipes for proper preparation of julienne
Let's start with julienne with sour cream (creamy) dressing.
To begin with, the composition:
- 2 onions,
- 400-500 g chicken meat (for example, 2 okrochkas),
- 250g fresh mushrooms,
- 2 tbsp flour,
- 150g cheese,
- 300g sour cream,
- 1 tbsp breadcrumbs,
- salt, pepper to taste
Finely chop the onion and fry in butter until transparent. Under no circumstances should it be allowed to change color, otherwise the julienne will taste bitter. Place in a bowl. Cut the mushrooms into thin strips and fry in butter until tender. Boil or fry the chicken. Remove the skin and remove the bones. Cut the chicken meat into strips.
Prepare sour cream (cream) dressing. Fry the flour until Brown in a dry frying pan, add a little butter, pour in sour cream, salt and pepper to taste. Stir well and bring to a boil.
Stir in chicken, mushrooms and onions. Place the resulting mixture in cocotte makers or small heat-resistant bowls. Pour in sour cream dressing.
Mix finely grated cheese with breadcrumbs and pour into cocotte pans in a heap. Place in a preheated oven until browned. Serve the julienne hot.
Julienne with bechamel sauce.
Ingredients for julienne with béchamel sauce:
- 500 g chicken fillet
- 300 g champignons
- 200 g onion
- 200 g cheese (hard)
- 300-350 g cream (15-25%) or sour cream
- 2 tablespoons flour
- pepper
- vegetable oil
Boil the chicken fillet until tender (cook for about 20 minutes after boiling). Finely chop the onion. Peel the mushrooms and chop finely. Cool the fillet and chop finely. Fry the onion for vegetable oil. Add mushrooms. Fry until all the liquid has evaporated (about 10-15 minutes). Add fillet, salt and pepper, stir, remove from heat.
Prepare bechamel sauce according to the recipe above (or any other). Add mushrooms and fillet, stir, remove from heat.
Grate the cheese on a coarse grater. Place this mixture in cocotte makers (pots, pans, pans, baking sheets, etc.). Sprinkle with cheese (do not cover with lid). Place in the oven, bake at 180 degrees until golden brown (about 30 minutes).
And finally, if you don’t have a cocotte maker or other small vessels - or you just want to experiment, we offer a recipe for julienne in a bun.
The correct recipe for julienne in a bun.
- For julienne in a bun you will need:
- 4 buns (diameter 8~9cm),
- 1 boiled chicken leg (or 1/2 breast),
- possibly - mushrooms and other ingredients, optional
- 2 large onions,
- 1 tsp flour,
- 4~8 tbsp sour cream,
Cut the onion into thin half rings and simmer over low heat in a small amount of vegetable oil. The onion should become soft, transparent and reduced in volume by 3~4 times. Under no circumstances should the onion begin to change color, otherwise the julienne will taste bitter and acquire an odor. fried onions. Place a spoonful of flour into the prepared onion, stir and remove from heat.
Tear the chicken meat into fibers.
Cut off the top of the bun and scoop out the crumb, leaving the walls 1cm thick. Put onion, chicken, spices to taste in the bun, pour in sour cream, stir lightly (it’s most convenient with a small knife). Sprinkle grated cheese on top.
Place in the oven or microwave until the cheese melts.
Bon appetit with properly prepared julienne!
Based on materials from http://www.good-cook.ru/vtoroe/vtoroe_135.shtml and http://www.say7.info/cook/recipe/500-ZHjulen-kuricey-i.html
In the French sense, julienne is a way of cutting and preparing dishes from fresh vegetables that ripen in July. Hence the name, which sounds like July in French. The French most often prepared soups and stews this way, but in our country julienne is a hot dish made of mushrooms, chicken, meat, vegetables and other ingredients of your choice baked under a cheese crust and sauce. Julienne is not difficult to prepare; the recipe for its preparation is not a big secret and any cook can handle it. The main thing is to follow a few simple recommendations, as well as use your own imagination. After all, there are so many variations of julienne. Let's find out what kind of julienne can be cooked in the oven, in what ways and with what ingredients.
I fell in love with this dish literally from the first spoon, because it combines all types of products that I love, and even under a golden cheese crust. Many people prepare it for the holidays as a hot appetizer, and some can also please their household for dinner. There is complete freedom here.
Many cafes and restaurants have julienne on the menu, both with the simplest ingredients, such as mushrooms and chicken, and exotic ones with shrimp and vegetables. But the worse the home kitchen, we can also cook julienne with our favorite products and surprise our guests.
Julienne with mushrooms (champignons) - classic recipe with Bechamel sauce
Probably the simplest and most popular julienne with mushrooms is prepared almost everywhere. Thanks to this, almost any adult can say that he once tried this particular julienne. Not surprising considering how popular this dish is.
Mushrooms in classic julienne usually use champignons. These mushrooms are grown under artificial conditions, so both in winter and summer they can be found fresh on the shelves of stores and grocery markets. Of course, champignons are best taken fresh.
I know that some people like to cook julienne with cream or sour cream, but as a starting point, as a classic recipe, I will describe to you the preparation of julienne with mushrooms and béchamel sauce. This sauce from French cuisine is as popular as julienne. They just fit together perfectly. The main thing is to cook them correctly.
If you don’t know how to make Bechamel sauce, then I’ll tell you how to do it right in the recipe. It's not difficult and fast enough.
To prepare a classic julienne with mushrooms you will need:
- fresh champignons - 300 grams,
- hard cheese - 100 grams,
- onion - 1 piece,
- salt and pepper to taste.
For the Bechamel sauce:
- flour - 50 grams,
- butter - 50 grams,
- milk - 300 ml,
- ground nutmeg - 0.5 teaspoon,
- salt to taste.
How to cook classic julienne with mushrooms in cocotte makers in the oven:
1. To prepare julienne, you will need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. Classic julienne with mushrooms is served in these cocotte makers.
First of all, cut the washed champignons into thin slices. Chop the onion very finely and grate the cheese on a coarse grater. Almost any hard type of cheese with a good creamy taste is suitable.
2. Mushrooms need to be lightly fried along with onions until a slight golden brown crust appears. To do this, heat the oil in a frying pan and put the champignons there. In the first minutes, the mushrooms will release juice, which must be evaporated, and after that add the onion and fry everything.
Salt and pepper the mushrooms during cooking. This way they will taste better in julienne.
3. Prepare Bechamel sauce. To do this, you will need to melt a 50 gram piece of butter in a not too hot frying pan until it becomes completely liquid.
4. Now add two tablespoons of flour to the butter without removing it from the stove and immediately begin stirring. Stir with a wooden spatula or spoon (silicone is possible) until all lumps are rubbed out. The fire should not be strong, so that everything slowly melts, mixes, but does not burn.
Stir until you get a homogeneous mass similar to liquid cream.
5. Now start pouring milk into this mixture in a thin stream. At the same time, do not stop stirring the sauce with a spoon. Milk, if poured slowly and carefully, will mix with the sauce mixture. The main thing is to try to avoid lumps.
Continue stirring vigorously until all the milk has been added and the sauce is smooth again. After this, cook it over low heat until it thickens to the desired consistency. I can compare its thickness to condensed milk. The longer you cook, the goose the Bechamel sauce becomes. We need to stop in time. During the process, salt the sauce to taste and add ground nutmeg.
The most difficult thing when you make Bechamel sauce for the first time is to avoid lumps. But if it doesn’t work without them, then don’t despair and don’t throw away the sauce, just put an immersion blender in it and the lumps will be gone.
Do not let the sauce cool completely; as soon as it is ready, continue cooking the julienne.
6. Place fried mushrooms and a little cheese in the cocotte makers. Use no more than half of the cheese; we need this part to make the mushroom filling more tasty and cheesy. Stir the champignon pieces and grated cheese into each cocotte bowl.
7. Pour Bechamel sauce over the cheese and mushroom mixture. Sprinkle the remaining grated cheese on top.
8. Place the cocotte maker on a baking sheet in a preheated oven at 180 degrees and bake them for about 15 minutes. Readiness is determined by the golden brown crust of the cheese.
Now the julienne with mushrooms according to the classic recipe is ready and can be served until it has cooled down. They eat it hot, each with their own portion.
It is almost impossible to resist this aromatic dish. Bon appetit!
Chicken and mushroom julienne with cream - a simple and tasty recipe with photos
The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or there can be other forest ones, depending on what season it is and whether there are fresh chanterelles or white ones, for example. It will definitely be delicious with these mushrooms. But it’s not mushroom season here, so champignons are our favorite again. The chicken here is in the form of chicken breast, these pieces taste great and will complement the dish great.
There are two options for how to cook chicken: boil it in advance or fry it while cooking the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.
In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce and here I will tell you about something else. Although in the future you may improvise and do different recipes, taking the filling from one and the sauce from the other. Believe me, they will fit together.
So, in this recipe we will prepare a cream sauce. Who can argue with the fact that cream goes perfectly with both champignons and chicken. I don't dare. It's too delicious to doubt. So get ready and be sure to try both options. With cream it won't be much fattier than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we just have it ready milk product more fat content. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.
- champignon - 400 gr,
- chicken breast - 2 pcs,
- onions - 1 piece,
- cream 20-25% - 150 ml,
- cheese - 100 grams,
- flour - 1 tablespoon,
- salt and pepper to taste.
Preparation:
1. If you prefer boiled chicken in julienne, you will have to do this in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.
2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of them, especially in such a delicate dish as julienne with chicken and mushrooms.
Fry the chopped onion in vegetable oil until it becomes transparent.
3. Cut the mushrooms into slices or a little smaller if you like small pieces. But keep in mind that they will shrink greatly when frying.
Add the mushrooms to the frying onions, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt the mushrooms and onions to taste.
4. As soon as the mushrooms begin to brown, sprinkle them with flour and stir well. Continue frying with flour. Just a couple of minutes. What is it for? Muck and we have in this case will act as a sauce thickener. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.
5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the frying pan. It would be good if it was special thick cream for sauces; these are now sold in stores, just read the labels.
Pour in the cream and reduce the heat to low; it should only bubble slightly, otherwise it will curdle and separate into lumps and butter. This cannot be allowed; the sauce should be thick and homogeneous. Simmer the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.
6. If you have already cooked the chicken, then disassemble it by hand or with a fork into thin fibers, it is more pleasant to eat than cubes cut with a knife.
If the chicken is raw and you plan to fry it, do so in a separate pan while you fry and sauté the mushrooms. To do this, the chicken is cut into small pieces and fried in vegetable oil until cooked. As soon as chicken meat loses pink color and turns gray, which means the chicken is ready. Don't forget to salt it when frying.
7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the pan and stir well. Now you can put the julienne with chicken and mushrooms in cocotte makers to bake in the oven.
8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and browner the cheese crust is, the tastier the julienne will be. Now you can put it in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in your oven, you can use that too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden brown. A grill will be enough for this.
The readiness of julienne with chicken and mushrooms is determined by appearance cheese crust. Once browned, you can remove it from the oven and serve almost immediately. You know that hot, freshly prepared julienne is the most delicious!
By the way, according to this recipe, you can prepare julienne with mushrooms and without chicken, or you can replace the chicken, for example, with ham. It turns out to be an incredible meal. Once, as an experiment, I replaced the chicken with lightly fried bacon - it turned out simply amazing!
Experiment with fillings and don't be afraid. Enjoy your holidays and meals with your family!
Mushroom julienne with sour cream and garlic in the oven
If we talk about different options for preparing julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great for julienne. But it’s also worth telling about one more thing popular form- julienne with sour cream. Since mushrooms with sour cream are a win-win, then mushrooms in sour cream, baked under a cheese crust, are generally a culinary winner. And the fragrant accent in this version of julienne with mushrooms will be garlic.
As with previous recipes, I can suggest you make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.
To prepare you will need:
- fresh mushrooms (champignons) - 400 grams,
- onions - 1-2 pieces,
- garlic - 1-2 cloves,
- sour cream (high fat content) - 150 grams,
- hard cheese - 150 grams,
- salt and pepper to taste.
Preparation:
1. Since we are preparing mushroom julienne with sour cream, let’s start with the mushrooms. If you have wild mushrooms, boil them before frying them. If you took fresh champignons, wash them and cut them into slices or large cubes.
2. Cut the onion into smaller pieces and place it in a frying pan with heated oil to fry. Fry it until transparent, and then add the mushrooms and simmer them until all the juice has evaporated from them and they begin to brown.
3. Peel the garlic and finely chop it with a knife. You can also take some fresh dill and chop it finely.
4. When the mushrooms are ready, add sour cream to the frying pan and stir everything thoroughly. Simmer over low heat for about five minutes, stirring constantly. Add garlic and herbs and add salt to taste.
5. Now you can remove the julienne with mushrooms from the heat and place it in cocotte makers or small pots.
6. Sprinkle each serving of julienne with grated cheese. Place the molds on a baking sheet and place in the oven for 10-15 minutes until the cheese is golden brown. The temperature should be 180-200 degrees, no more.
After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. A delicious hot snack is ready!
Julienne in potatoes - original video recipe
I can’t help but tell you that in addition to the well-known method of preparing and serving julienne in cocotte makers or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who don’t have the right utensils or really want new flavors. It is clear that in this version of the dish the julienne is eaten together with the “dishes”, which will be an excellent baked potato.
To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you with any questions, but at the very end, when it’s time to put the dish in the molds, we will put them in the potatoes. To do this, you need to peel the potatoes in advance, cut out the middle to make some kind of plates and bake them in the oven until done. This is necessary because the julienne in the oven is essentially baked for only a short time, just so that the cheese melts and bakes. This means that the potatoes would remain raw if they were not cooked in advance.
This is the only secret of this recipe. But I am sure that many will like it for its originality. Moreover, mushrooms with potatoes cream sauce or sour cream - this is a real delight.
If you want to see the cooking process with your own eyes and make sure that there is nothing complicated, then watch the video.
Julienne in tartlets - a hot appetizer for the festive table
And finally, about julienne as a holiday dish. I tried to cook different variants julienne, but this method of serving seems to me to be the most suitable for holidays and gatherings of guests at home. Tartlets are small edible cups made of shortbread or waffle dough that are eaten along with the filling. And making julienne filling into tartlets is, in my opinion, just a brilliant idea. And you won’t have to wash a lot of dishes after the guests leave and portions can be made a large number of, and not just by the number of cocotte makers in the house. Well, who keeps a dozen cocotte makers at home? I certainly don't. So tartlets come to the rescue at such a moment.
Imagine these delicious appetizing tartlets under a golden cheese crust on a large platter in the middle festive table. How long do you think they will stay there? I give them five minutes, no more. Believe me, I always prepared julienne in tartlets with a reserve when guests arrived; everyone wants to eat several pieces and has no desire to stop.
What special is needed to prepare julienne in tartlets? Firstly, the tartlets themselves need to be purchased or prepared. It takes a long time to cook, so it’s easier to buy. Choose the size at your discretion, now they are sold in different sizes. What kind of dough the tartlets will have is also your choice. I personally liked the shortcrust pastry tartlets better; they hold their shape well and don’t become rubbery.
Secondly, when you prepare the julienne itself, for example, according to one of the recipes above, make it thicker. That is, reduce the liquid part, reduce the amount of milk and cream, or evaporate them a little over very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually become soggy. The thick ones last longer; they are already eaten before they cool down.
For the festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and a third with ham. or in any other combination. Your guests will definitely love this because it will be a little surprise.
The last tip for preparing julienne in tartlets is to prepare them immediately before serving. In the heat of the moment, they are the most delicious while the tartlets themselves and the julienne inside are still hot.
And for those who do not have enough clarity to prepare julienne in tartlets, I suggest watching the recipe on video.
This time I did without exotic versions of julienne, such as vegetable or shrimp. Perhaps I will dedicate a separate article to them. But I cannot help but note that classic recipe Making julienne with mushrooms will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!
It is perhaps difficult to find a person who does not like this delicious hot snack. The most delicious dishes They are not served in expensive restaurants and they are not prepared from overseas delicacies with an unimaginable cost! The most delicious culinary masterpieces appear in the ordinary kitchens of those housewives who treat their cooking duties not as something burdensome, but as a favorite activity! After all, you must agree that it’s nice to see the satisfied, well-fed, smiling faces of your relatives at your table and listen to praise addressed to you! One of the wonderful dishes that even an inexperienced housewife can easily prepare is pork julienne with potatoes. Believe me, this absolutely easy-to-prepare dish will delight you with its taste even if you cook it every day!
To prepare julienne, you need special utensils - cocotte makers (these are small ceramic or metal forms with a long handle). However, at home you can prepare julienne in one large form, portioned pots or disposable homemade foil forms.
You can also use tartlets made from puff pastry or unsweetened shortcrust pastry to bake julienne, which you can buy in the store or make yourself. It is better to choose cheese for julienne that melts well - Lambert, Gouda, Russian, Cheddar, etc.
Julienne with mushrooms and chicken
This classic version Julienne is very popular. In this recipe, you can use 2-3 chicken legs instead of chicken breast. 
Chicken breast - 1 pc.,
champignons - 300 g,
onions - 2 pcs.,
sour cream 25% fat - 200 g,
flour - 1 tbsp. spoon,
hard cheese - 200 g,
garlic - 1-2 cloves,
salt, pepper to taste,
Boil the chicken breast until tender, cool and cut into small pieces.
Peel the garlic, cut in half lengthwise and fry in vegetable oil. The garlic is needed to flavor the oil, so remove it from the pan once it has browned.
Cut the onion into cubes and place in a frying pan, fry until soft.
Cut the mushrooms into slices, add to the onion and cook until the liquid has evaporated. Add chicken to the mushrooms in the pan and continue to fry, stirring.
Mix flour with sour cream and pour the sauce into a frying pan, add salt and pepper.
Cook for another 2 minutes, stirring all the time.
Place the julienne into cocotte bowls or a large pan and sprinkle with grated cheese on top.
Bake in the oven at 180 degrees for 10-15 minutes until the cheese crust turns golden. Serve the julienne hot.
Julienne with tongue
For this recipe, you can use 2 pork tongues instead of beef. You can add champignons to the tongue if desired. 
Beef tongue - 1 pc.,
leeks - 2-3 pcs.,
cream 25% fat - 150-200 ml,
hard cheese - 150 g,
salt, pepper to taste,
vegetable oil for frying.
Boil the tongue until tender, drain the water, remove the skin from the tongue and cool.
Cut the tongue into thin small pieces.
Cut off the white part of the leek (we won't need the green part), cut it into half rings and fry in vegetable oil until soft.
Add the tongue to the onion, fry for another 1-2 minutes.
Season with salt and pepper to taste, pour in the cream and stir.
Grind the cheese on a coarse grater.
Place julienne in cocotte makers or molds, sprinkle with cheese and bake in the oven at 180 degrees until the cheese melts.
Mushroom julienne in tartlets
For mushroom julienne, it is better to take not only champignons, but also wild mushrooms. You can also use frozen mushrooms. 
Ready tartlets - 8-10 pcs.,
champignons - 300 g,
wild mushrooms - 300 g,
onions - 2 pcs.,
hard cheese - 250 g,
flour - 1 tbsp. spoon,
milk - 200 ml,
salt, pepper to taste,
nutmeg - 1 pinch,
vegetable oil for frying.
Boil wild mushrooms for 15 minutes and drain thoroughly.
Cut the onion into cubes, champignons into slices, and wild mushrooms into small pieces.
Fry the onion in vegetable oil until soft, then add the champignons and continue frying until all the liquid has evaporated.
Place wild mushrooms in the frying pan with the champignons, add salt and pepper, and fry until the mushrooms are browned.
In a separate dry frying pan, fry the flour, pour in the milk and cook, stirring, until the sauce thickens; at the end of cooking, add salt and nutmeg.
Pour the sauce into the mushrooms and cook for a few more minutes.
Grind the cheese on a grater. Place the mushroom mixture into the tartlets and sprinkle with cheese.
Bake the tartlets in the oven at 180 degrees until the cheese has melted. Serve hot.
Julienne with seafood
For julienne with seafood, it is better not to use squid, as with prolonged cooking the meat becomes tough and tasteless. For satiety, you can add boiled rice to this julienne. 
Seafood cocktail (frozen) - 1 kg,
onion - 1 pc.,
butter - 50 g,
hard cheese - 200 g,
flour - 1 tbsp. spoon,
milk - 150-200 ml,
salt to taste,
peppercorns,
Bay leaf- 1 PC.
Pour the cocktail into a sieve, rinse under running water and boil in a small amount of salted water for several minutes (add peppercorns and bay leaves to the pan). Place the finished cocktail in a sieve to drain. excess liquid, strain the broth and save.
Finely chop the onion and fry in butter, add seafood to the pan and stir.
In a separate frying pan, fry the flour, add a little broth in which the seafood was cooked, and then pour in the milk and cook the sauce until thick, stirring continuously. Adjust the thickness of the sauce with milk. Taste the sauce for salt and add salt if necessary.
Grind the cheese on a coarse grater.
Place the seafood and onions in cocotte bowls, pour in the sauce and sprinkle with cheese.
Place the cocotte pans on a baking sheet and bake in the oven at 180 degrees for 10-15 minutes, the cheese should melt and become golden.
Vegetable julienne
For vegetable julienne, use any vegetables you like. You can add mushrooms or ham to the vegetables.
Cauliflower - 200 g,
broccoli cabbage - 200 g,
zucchini - 1-2 pcs.,
onion - 1 pc.,
green peas (frozen) - 200 g,
hard cheese - 300 g,
sour cream 25% fat - 300 g,
greens - 1 bunch,
salt, pepper to taste,
vegetable oil for frying.
Thaw green peas and drain any liquid, if any. Boil cauliflower and broccoli inflorescences in salted water until tender. Then drain the water and chop the cabbage. Peel the zucchini and onion, cut into small cubes. Finely chop the greens.
Fry the onion in vegetable oil until transparent, add the zucchini to the onion and fry until they become soft. Add peas and cabbage. Season with salt and pepper and continue frying for a few more minutes. Add sour cream, chopped herbs and half the grated cheese to the frying pan with the vegetables, mix everything and immediately place in cocotte makers or in one form. Sprinkle the remaining cheese on top. Bake in the oven at 180 degrees for 15 minutes.