Do you dream of surprising your guests or impressing your lover with your abilities? Prepare the julienne! We will teach you how to do it quickly and easily!

This restaurant dish looks great, has amazing delicate taste, and it’s much easier to prepare than it seems at first glance! We offer several recipe options for a festive and romantic table. Considering that our readers do not like complicated preparations, we have found the most simple recipes julienne!

Lazy chicken mushroom julienne

Finely chop the chicken fillet, onion and fresh champignons. The proportions of meat and mushrooms should be approximately the same, and you need to take a little onion, 1 small head per breast is enough.

If the total volume of food is small, then you can cook everything in one frying pan. Place the chicken on one half, the mushrooms on the other, and don’t forget to leave room for the onions too. While stirring, try not to mix all the ingredients at once, and then mix everything and fry. If you have to fry separately, cook the chicken first, then the mushrooms and onions.

Add sour cream and a little soft drink to the finished products. processed cheese, which is sold in jars. Stew everything, add salt to taste. At this stage, the champignon and chicken julienne can be left. Even the next day, if the guests of honor are not expected today.

When there are 20 minutes left before serving, the julienne with chicken and mushrooms is laid out in cocotte makers, sprinkled with cheese on top and baked in the oven! You can also use a microwave if it has a grill mode, but in this case, do not forget that metal julienne dishes cannot be used in microwave mode!

Delicious mussel julienne

Seafood lovers will definitely appreciate the most delicate mussel julienne. It is prepared no more complicated than the recipe described above.

Place frozen mussels in hot water, let them defrost and rinse well. Fry onions and mushrooms in a frying pan, add mussels and brown these tasty and healthy seafood a little.

For the sauce, you can use cream mixed with fried flour and sour cream, or you can use sour cream, as in the previous version. Simmer the ingredients in the sauce for a few minutes. Place the prepared mixture into molds, sprinkle with grated cheese and bake until golden brown.

Shrimp julienne recipe

Shrimp lovers will love this unusual use of shrimp. First, boil them and remove the shell. Fry mushrooms in butter, lightly sprinkled with flour. Feel free to pour the shrimp here (before you have time to eat them!), simmer everything a little and pour in heavy cream or sour cream. Next, you already know how to prepare julienne at home - put it in cocotte makers, sprinkle with cheese and bake! By the way, you can bake treats in a convection oven at a temperature of 180-200 degrees.

How to serve julienne on the table

Any julienne should be served in the same container in which it was prepared. Be sure to beautifully wrap the handle of the cocotte maker with a napkin, and place the frying pan itself on a small plate! As cutlery It is customary to serve a teaspoon with this dish. This is a hot appetizer and can perform as a solo act if you have invited your boyfriend or girlfriend over.

If you don’t have cocotte makers, you can use tatralets, small buns, silicone molds for cupcakes or miniature ceramic pots.

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's quicker to fry the mushrooms in a separate frying pan over low heat. 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 (relevant for Dukan julienne), approximately 1 tablespoon, to the pan. 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 rub hard cheese on a coarse or medium grater, and sprinkle 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.

Bon appetit and good recipes Anyuta wishes.

Today we will cook julienne with chicken and mushrooms. First, let's figure out what it is julienne(or julienne), because There is some confusion here. The fact is that julienne in France and in Russia these are completely different dishes. The name comes from French word julienne, which translates as “July”, because In France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, julienne has been called this type of cutting of vegetables, as well as soups and salads made from thinly sliced ​​vegetables.

In Russian cuisine julienne- This is a hot appetizer, which is usually prepared with mushrooms (ceps, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.

If you don’t have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish; of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.

And now that we have a little understanding of the etymology julienne and dishes, let's finally cook it. It's not difficult at all.

Ingredients

• chicken fillet 300 g
• Champignon 300 g
• onion 1 PC. (100 -150 g)
• cheese 100 g
• cream 20% 200 ml
• butter 20 g
• flour 1 tbsp. spoon
• nutmeg 1/2 teaspoon
• vegetable oil for frying
• salt
• black pepper

Preparation

First, let's prepare all the ingredients.

Chicken fillet wash and cut into flat slices.

Peel the onion and cut into small cubes.

Wash the mushrooms thoroughly and cut into strips.

Pour a little vegetable oil into the frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown.

Place the onion in the heated vegetable oil, salt and fry until golden brown.

Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry.

Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes.

Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed all the mushrooms in three batches.

By this point, the fried chicken has already cooled down, cut it into strips.

Now let's prepare the sauce. To do this, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and mix until smooth.

Pour the cream into the pan and stir immediately so that there are no lumps left. Salt the sauce, add nutmeg.

Continue heating, stirring constantly, until the sauce thickens.

Without removing the pan from the stove, add fried mushrooms, chicken and onions to the thickened sauce.

Mix everything well, add black ground pepper, if necessary, add salt. Simmer for a couple more minutes. Remove from the stove.

Three cheeses on a coarse grater.

Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place in an oven preheated to 180°C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake.

Ready! Serve the finished julienne to the table immediately while it is hot. Bon appetit!

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 costly. 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:

Although classic julienne prepared from a strict set of ingredients, including poultry, seasonings and bechamel 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, they are 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, peel off films 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

Julienne (julienne) is an incredibly tasty hot appetizer. Do you want to know how to cook julienne with mushrooms or chicken quickly and tasty? "" offers just such, simple, but proven recipes to its regular and new visitors.

You've probably already tried julienne in cafes or restaurants and want to pamper yourself and your loved ones with this dish. Then prepare the necessary ingredients and get to work!

How to cook julienne with mushrooms

To prepare 4 servings of julienne you will need the following products:

• Any boiled or fresh mushrooms - 500 g
• 2 medium sized onions
• Sour cream - 4 tbsp. spoons (100 g - )
• Hard cheese – 100-150 g
• Butter or vegetable oil for frying

Photo recipe for julienne

• Chop the onion.

• Lightly fry the onion in oil until light golden brown.

• If you are cooking with champignons, sort them out and rinse them thoroughly.

• Finely chop boiled mushrooms or fresh champignons.

• Add the mushrooms to the fried onions and fry for 10 minutes over low heat. Add some salt.

• Carefully place the future julienne into cocotte makers (ceramic, metal or heat-resistant salad bowls, bowls and pots).

• Place 1 tbsp in each cocotte maker or pot. l. sour cream. Stir.

• Grate the cheese on a fine grater.

• Add a little cheese, a tablespoon at a time, to the cocotte makers and stir again.

• Sprinkle grated cheese on top. For lovers of crispy cheese crusts, there should be a lot of grated cheese.

• Place the cocotte makers in the oven preheated to 180 degrees.
• When the cheese is completely melted, which will happen in about 10 minutes, remove the cocotte makers from the oven.

To prepare julienne, you can use a microwave oven, but avoid metal cocotte makers. We also check the readiness of the dish by the “behavior of the cheese.”
Sprinkle the appetizing julienne with dill or other chopped herbs.

How to cook julienne with chicken

The cooking method is practically no different from the recipe for julienne with mushrooms.

Let's slightly change the composition of the ingredients for 4 servings of julienne:

• You will need boiled mushrooms - 250 g,
• — 250 g.

The remaining ingredients and their quantities are the same as for julienne with mushrooms.

The following 2 steps are added to the cooking method:

• Boil, cut into cubes and lightly fry in oil in a separate frying pan.
• Mix fried mushrooms, onions and chicken.

Place in pots, add sour cream and cheese. Stir and place in the oven.

The cheese has melted - the julienne is ready!

Bon appetit!