Julienne with mushrooms - recipes for how to cook mushroom julienne. Mushroom julienne How to make mushroom julienne

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

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 add raw eggs here. 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 and fresh mushrooms are fried in butter. 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 the excess liquid from the bowl has evaporated, 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.

1. Small pieces of mushrooms and onions are fried in any fat. When all the liquid released from the products has evaporated, you can add small pieces of chicken to them.
2. Immediately add sour cream and salt to the frying pan. You can use any aromatic herbs. The mixture is fried until the meat is completely cooked.
3. The “caps” of the buns are cut off and the pulp is removed from the middle. The blanks are filled with filling and generously sprinkled with grated cheese.

This unusual julienne with mushrooms and cheese is baked in the oven for 10-12 minutes.

With smoked chicken

Ingredients: 440 g of champignons, 25 g of flour, 180 g of cheese (hard), half a glass of full-fat sour cream and the same amount of cream, 40 g of butter, onion, 380 g of smoked chicken breast.

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.

1 hour

160 kcal

5/5 (1)

Julien in France refers to cutting food into very thin strips, and in the post-Soviet space this word means a recipe for a classic hot appetizer with mushrooms, which are first stewed with sour cream and then baked in the oven. The French call what we are preparing today “cocotte”, but we will leave the usual name, since even saying it out loud causes a rush of appetite. What else do you need for a successful hot snack?

Classic recipe for julienne with mushrooms in the oven

Necessary equipment:

• cutting board;
• pan;
• a saucepan with a thick bottom;

• Bowl;
• wooden spatula;
• 3 cocotte makers;
• fine mesh grater.

List of ingredients

Preparing the mushrooms

Cooking bechamel sauce

Assembly and baking

1. Add a quarter of the grated cheese to the fried mushrooms and mix.
   
   
2. Divide the cheese and mushroom mixture among 3 cocotte makers.
   
   
3. Place an equal amount of bechamel sauce into each cocotte bowl.
   
   
4. We complete the assembly of the julienne with a cap of cheese shavings.
   
   
5. Place the cocotte makers on a rack in an oven preheated to 180° for 20 minutes.
   
6. We serve the hot appetizer on the table.
   
   

How to serve

Mushroom julienne is a hot appetizer that is served as an aperitif at the beginning of a feast. The steaming cocotte maker is placed on a pie or snack plate, on which is placed a linen or paper napkin. The hot handle is wrapped in a papillot - a paper napkin folded several times. It is customary to cut the edges of the papillot with scissors so that they resemble a lush bunch of feathers, because the word “cocotte”, from which the name of the dishes we use comes, is translated from French as “chicken”. The plate is placed in front of the guest so that the handle is directed to the left. To the right of the cocotte maker is placed a coffee spoon, which is usually used to eat this dish.

Video recipe for preparing classic julienne with mushrooms

Be sure to watch the video below to understand the intricacies of the recipe: it shows from start to finish the preparation of julienne with mushrooms and cheese, as well as the famous French béchamel sauce.

• A napkin, which is placed under the bottom of the cocotte maker, can be turned into a decorative element using scissors: give it the shape of a flower, a circle, a snowflake. You just need to do this in advance so that the dish does not lose the required temperature while waiting for decoration.
• Mushroom julienne is prepared not only from champignons; wild mushrooms give it an amazing taste: chanterelles, boletus, porcini.
• Julienne is successfully prepared even from dried porcini mushrooms. For our recipe, you will need about 100 g of them. They are soaked in cold water for 2-3 hours, after which they are treated in the same way as with fresh ones.

Other cooking options

• For those who do not have cocotte makers, a recipe for julienne in pots is suitable. It will stay hot for a long time in a clay pot.
• Cooking this dish will help you solve the “dishes problem” creatively.
• The absence of an oven is not a reason to deny yourself and your loved ones pleasure. There is a special one for this case.
• I recommend making shrimp julienne to all seafood lovers.

As you can see, the main condition for realizing this masterpiece of French cuisine is the desire to cook it. Tell us about your interesting versions of this dish. Don't forget to comment about my recipe. Let's bring it to perfection together. Bon appetit!

Let's talk about a dish whose name is not found in any country. There are recipes, but the name is completely different from ours. The thing is that “julienne” or, as they also write, “julienne” is not a dish, but a way of cutting vegetables into strips. However, this word has stuck with us, which means the dish has its place. Why not? And even though in other countries it is called completely differently, we will not delve into these details, the ingredients are similar. It can be prepared in several variations. Today our main products will be mushrooms with onions and sauce - sour cream, bechamel, and cream. It doesn’t matter in what way our products will be prepared - in cocotte makers, buns, tartlets or pots. What is important to us is the taste itself and the “same” cheese crust. Oh, and there’s a scent to boot! Therefore, let's look at how to cook julienne with mushrooms.

Julienne with mushrooms: classic recipe in the oven

Hot appetizer – mushroom julienne with a fragrant crust. The name alone makes you want to pry up the crust with a spoon and, dipping it into the filling, lick it immediately. And, of course, have a mushroom snack. If you have noble mushrooms, use them, you won’t regret it, or a more budget-friendly option is champignons. They are now available all year round.

Ingredients:

• champignons – 500g;
• cream – 100g;
• hard cheese – 100g;
• butter – 30g;
• sunflower oil – 2 tbsp;
• salt;
• ground black pepper - to taste.

Recipe for julienne with mushrooms and cheese

So our julienne with a delicate creamy sauce is ready. Believe and check.

Julienne with mushrooms and sour cream in buns: recipe with photo

If you want something unusual and tasty for breakfast, especially on Sunday, prepare a snack in buns. They ate everything, didn’t leave a crumb, and, full and happy, went to watch TV. You can buy buns at a bakery store, or you can bake them yourself in advance (see how to do this in). The julienne itself can also be made in advance, the day before, and in the morning you just stuff it into buns and bake in the oven. I think you can decide for yourself what to do.

What we need:

• champignons – 300g;
• onion – 1 head;
• vegetable oil – 3 tbsp;
• salt;
• spices to taste - a pinch;
• flour – 1 tbsp;
• sour cream 15% - 2-3 tbsp;
• buns – 2 pcs.;
• cheese – 50g.

How to make julienne in buns

1. Prepare the champignons and chop them finely. Peel the onion and chop into cubes.
   
   
2. Fry the onion in oil until golden brown. Add mushrooms and fry until soft.
   
   
   
3. Salt, pepper and add thyme (if you like). Add flour. Stir carefully.
   
   
4. Add sour cream and cook over medium heat until the sauce thickens. Try not to boil the sour cream so that it does not separate.
   
5. Remove the top (lid) from the finished buns. Using a spoon, carefully scoop out the crumb.
   
6. Spoon the finished julienne into the middle of the bun.
   
7. Grate the cheese and sprinkle on top.
   
8. Preheat the oven to 190°C. Place the buns on a baking sheet or frying pan with high sides and place in the oven to bake for 10 minutes. Those. until the cheese melts and a crust forms.
   
   

Eggplant and mushroom julienne: recipe

For flavor variety, you can add different vegetables to the classic appetizer. I have eggplant. Do not be surprised. If you have prepared preserves with it, or simply dried it, or maybe stewed it in sour cream, you know that the blue ones taste like mushrooms. So why not complement and reveal the whole palette of a new dish. Let's get a new culinary masterpiece. Shall we experiment?

Grocery list:

• eggplant (young, thin-skinned) – 1 piece;
• porcini mushrooms or mushroom mixture (can be frozen) – 3 tbsp;
• hard cheese (grated) – 2 tbsp;
• onions (any type) – 1 piece;
• sour cream – 2 tbsp;
• or cream – 100ml;
• vegetable oil – 2 tbsp;
• salt pepper;
• fresh thyme (dry).

How to cook julienne with eggplants

Julienne with mushrooms in tartlets

An excellent option for serving julienne for a buffet table or dinner for two. It is prepared according to the usual recipe, with mushrooms and cream, but the presentation of the dish is very beautiful. The well-known snack takes on a new “sound.” Juicy, creamy mushrooms and a thin, crispy cheese crust are simply delicious. I baked the tartlets myself, but the supermarket sells a large number of varieties and you can buy them. In my recipe, the tartlets are made from thin phyllo dough. Baked in a silicone mold. We use any cream. But if they are 10%, then a pinch of flour will not hurt. If the cream has a fat content of 20% or more, it is not necessary to use flour.

List of ingredients:

• mushrooms 400 g;
• cream 200 g;
• onions 2 pcs.;
• tartlets 10 pcs.;
• flour 0.5 tsp;
• sunflower oil 50 ml;
• butter 50 g;
• salt;
• nutmeg;
• ground pepper.

How to bake julienne in tartlets

These are such delicious, aromatic tartlets. I definitely recommend preparing julienne and serving it that way.

Julienne of mushrooms and cheese in pots in the oven

Mushroom julienne is one of the most popular appetizers on our holiday tables, which is always served warm. Usually it is prepared in special dishes: cocotte makers or ceramic molds, and is eaten as an appetizer, not a main dish. My step-by-step recipe will help you effortlessly prepare a delicious hot dish and serve it on the table in baking pots. Everyone who tastes this treat will certainly appreciate your efforts!

What we need:

• champignons – 200 g;
• hard cheese – 100 g;
• cream 30% - 150 ml;
• butter – 100 g;
• onion – 1 pc.;
• salt – 1 tsp;
• ground black pepper - to taste;
• nutmeg - optional.

Method for preparing julienne in pots

It turned out to be a very juicy, aromatic and tasty dish! A great find for the holiday table!

Whatever recipe you choose, you will not remain indifferent to this appetizer. Your work will be appreciated. Cook with confidence. Experiment, wrap julienne in pancake bags, fill potato boats with it and get a new, interesting and original version every time.

Many people believe that julienne is simply an original and tasty culinary delight. In fact, this is not entirely true. Initially, this name meant very thin slicing of vegetables, as well as mushrooms, which were then added to soups, salads, various stewed and baked meat and fish dishes. They are called julienne soup, julienne salad or simply julienne.

In Russia, julienne is usually called mushrooms baked with sauce and cheese.

In Russia, julienne is usually called mushrooms baked with sauce and cheese. Today, there are a huge number of ways to prepare it with various additional ingredients.

In order to get a beautiful dish with excellent taste, Certain rules for its preparation must be followed:

• Julienne can be prepared from any mushrooms. Before cooking, fresh ones should be cleaned and washed thoroughly, canned and frozen ones should simply be washed, and dried ones should be soaked in hot water, allowed to swell and squeezed out. Next, they should be cut into thin strips;
• if meat is supposed to be added to the dish, then it should be chicken fillet, peeled and thinly chopped. You can also add shrimp or white soft fish to the julienne;
• In the classic version, it is advisable to use sour cream or bechamel as a sauce. Modern versions of julienne use a wide variety of sauces;
• You can cook julienne in cocotte makers, clay pots or large muffin tins. In them the prepared dish is served on the table. Sometimes buns are filled with julienne, from which the pulp is removed, and baked under cheese on a baking sheet.

Julienne can be prepared from any mushrooms

History of the name of the dish

It is believed that the word “julienne” (julienne) spread in our country at the beginning of the last century. At a time when there was a fashion for everything French, in restaurants ordinary stewed mushrooms in sour cream sauce began to be called “julienne mushrooms.” After this, the dish gained great popularity among regular visitors. Later they began to call him simply “julienne”. Today there are a large number of variations in its preparation, from the classic to the most unexpected. In addition to mushrooms, vegetables, chicken, fish or seafood are added to it.

The best mushrooms for cooking julienne

For julienne, fresh mushrooms with a pronounced taste are best suited.. These can be white mushrooms, champignons, chanterelles or honey mushrooms. They should be small and not have any damage or signs of deterioration. A tasty, aromatic dish is made from dried porcini mushrooms. Julienne made from canned or frozen mushrooms will have a less pronounced taste. But, nevertheless, it remains a fairly pleasant dish to eat.

How to cook julienne in the oven (video)

Classic recipe for mushroom julienne

To prepare a classic mushroom julienne you will need a minimum of products and time. This results in a very elegant dish that can be placed on both a regular and a festive table.

Ingredients:

• mushrooms (fresh) – 1 kg;
• cheese (hard varieties) – 0.5 kg;
• sour cream – 2 cups;
• onion – 0.5 kg;
• butter – 0.2 kg;
• salt, spices.

How to cook:

1. Cut the onions and mushrooms as thin as possible;
2. Heat the oil in a saucepan and slightly simmer the onion in it;
3. Add mushrooms, salt, spices to the onion and simmer until the liquid evaporates;
4. Place the finished products into greased molds, pour sour cream on them and cover with grated cheese;
5. Cook the julienne in the oven, preheated to 180 degrees for about half an hour.

To prepare a classic mushroom julienne you will need a minimum of products and time.

Recipe for julienne with champignons and cheese

Julienne with champignons and cheese is an excellent hot appetizer.

Ingredients:

• champignons (fresh) – 500 g;
• cheese (hard varieties) – 200 g;
• cream – 200 ml;
• eggs – 2 pieces;
• onion – 200 g;
• butter – 100 g;
• flour – 50 g;
• salt, spices.

How to cook:

1. Chop the onion and champignons into thin strips;
2. Sauté the onion, add flour, separately fried mushrooms, salt and spices;
3. Combine cream with beaten eggs;
4. Place the onions and mushrooms in greased molds, pour in the prepared cream filling and cover with chopped cheese;
5. Cook the dish in the oven until the cheese crust appears golden brown;

To give the dish more piquancy, you can replace the cream and eggs with a separately prepared sauce.

Julienne with champignons and cheese is an excellent hot appetizer

Sour cream sauce with tomato

Ingredients:

• sour cream – 200 ml;
• mushroom broth – 200 ml;
• tomato paste – 100 g;
• butter – 100 g;
• flour – 50 g;
• salt, spices.

Cooking method:

1. Heat the oil in a frying pan and lightly fry the flour in it;
2. Carefully pour the broth into the butter and flour and stir it so that there are no lumps;
3. Add sour cream, tomato sauce, salt and spices to the broth. Boil the sauce until thickened.

Sour cream sauce with tomato

Bechamel sauce

Ingredients:

• milk – 1 l;
• onion – 1 piece;
• flour – 100 g;
• butter – 100 g;
• garlic – 3 cloves;
• bay leaf – 3 pcs;
• salt, spices.

Cooking method:

1. Heat the milk and put in an onion, cut in half and garlic, boil, remove from heat, leave to brew for 30 minutes and remove the seasonings;
2. Melt the butter in a saucepan and fry the flour in it;
3. Gradually pour infused milk into the butter and flour, add salt and spices, stirring constantly until the sauce thickens.

Bechamel sauce

Chicken and mushroom julienne in a frying pan

Chicken and mushroom julienne in a frying pan is a very tasty and satisfying dish.

Ingredients:

• mushrooms (fresh) – 1 kg;
• chicken (breast) – 1 kg;
• onion -0.5 kg;
• sour cream – 500 ml;
• cheese (hard) – 200 g;
• flour – 100 g;
• oil for frying – 100 g;
• salt, spices.

Cooking method:

1. Cut mushrooms and chicken into thin strips;
2. Cut the onion into half rings;
3. Fry all the products in different pans and then combine;
4. Add flour, salt, pepper to sour cream and beat;
5. Pour sour cream over mushrooms with chicken and onions and cover with chopped cheese;
6. Cover the pan with a lid and let simmer on a warm stove for about 15 minutes.

Classic julienne must be hot

Julienne salad with mushrooms

Julienne salad with mushrooms is very easy to make, although, according to reviews, it could well be an excellent dish for any holiday table.

Ingredients:

• mushrooms (fresh) – 500 g;
• chicken (fillet) – 500 g;
• cheese – 200 g;
• onion – 500 g;
• olive oil – 100 ml;
• mayonnaise – 200 g;
• salt, spices.

Cooking method:

1. Boil chicken fillet with salt and spices;
2. Cut the mushrooms into thin slices and fry in oil;
3. Cut the onion into half rings;
4. Grind the cheese using a coarse grater;
5. Cut the meat into strips and place on a dish, place onions and mushrooms on top and grease them with mayonnaise;
6. Sprinkle the prepared salad with cheese and place in the microwave for a few minutes to melt.

Julienne salad with mushrooms is very easy to make

Serving options

To ensure that the julienne is served correctly and beautifully, The following recommendations should be followed:

1. The volume of one serving should be about 200 grams;
2. Classic julienne should be hot;
3. Since the dish is an appetizer, no side dish is required;
4. Julienne is served in the same portioned container in which it is prepared. Before this, flat plates are placed on the table, small beautiful napkins are placed on them, and cocotte bowls, pots or other utensils with julienne are placed on them;
5. You also need to put a spoon on the plate;
6. There must be additional napkins on the table so that you can hold hot dishes;
7. To give the dish more piquancy, when serving, it is recommended to stick several cloves into the cheese crust or sprinkle it with chopped herbs;
8. If julienne is prepared in buns, it is served simply by placing it on plates and garnishing with herbs.

How to cook julienne with chicken (video)

As you can see, although julienne is considered a gourmet dish, it is not too difficult to make. Many options for its preparation allow you to get a new culinary masterpiece every time. Its interesting presentation can decorate any table. Well, of course, it is more suitable as a holiday dish, since it is high enough in calories to be consumed too often.

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No one will argue with me that julienne is prepared very quickly and does not have a special recipe. When preparing it, you just need to follow the basic rules, and you will get an excellent tasty dish in a matter of minutes.

Now we have learned how to prepare it from various ingredients. Often its basis is sour cream or sauce, mushrooms and cheese. All other vegetables, meat, herbs, spices and even fruits can be added at your discretion. Now I will share with you a simple and tasty recipe for a classic julienne with mushrooms and sour cream, which even a novice housewife can easily handle.

Julienne of white wild mushrooms

Kitchen appliances and utensils: frying pan, oven.

Ingredients

• I used wild mushrooms in this recipe. I took it boletus and two boletus. You can use any others, for example champignons. Frozen mushrooms are also suitable for this dish.
• Since this recipe is over 200 years old, our ancestors used only forest mushrooms in its preparation. They can be boiled first, which will require less frying time.
• Add garlic according to your taste. There may be more of it, or you can do without it altogether.
• In addition to dill, you can use any fresh or dried herbs.

Step by step recipe

1. Wash and peel 500 g of mushrooms. Cut them into small pieces.
2. Cut two onions into quarter rings.
   
   
3. Finely chop one clove of garlic and a bunch of dill.
   
   
4. Simmer the onion in a frying pan in a large amount of vegetable oil for 20 minutes. Add salt and pepper to it.
   
   
5. In another frying pan in vegetable oil, simmer the mushrooms in their own juice under the lid for about 40 minutes.

   If they cannot release much juice, you need to add water.

   
   
   
6. Add the onion and butter to the prepared mushrooms, mix, salt and pepper and fry for a couple of minutes.
   
   
7. Add 180 g sour cream.
   
   
8. Simmer for another 3-4 minutes and add chopped dill and a clove of garlic.
   
   
9. Already in this version we managed to obtain a completely finished product. You can also put it in pots or cocotte makers, grease the top with sour cream, sprinkle with grated cheese if desired and bake at 180°C for 10 minutes.
   
   

Video recipe for preparing classic julienne with wild mushrooms

Dear chefs, I invite you to watch a short video that outlines in detail the entire process of preparing a delicious dish. You will see how to grind all the ingredients, to what state to cook them and what you will get as a result of cooking.

Here's another interesting recipe for delicious julienne. Let's get acquainted with a hot appetizer of mushrooms with Bechamel sauce with a golden cheese crust. It is best to prepare it in portioned dishes, special cocotte makers or pots. No one in your family will be able to refuse this dish, and for guests it will be a pleasant addition to salads and other appetizers. Try to cook it in the next few days, because the process of creating it is not very long, and the dish turns out simply amazing.

Classic mushroom julienne from champignons

Cooking time: 30 minutes.
Number of servings: for 3 servings.
Calories: 136 kcal per 100 g of product.
Kitchen appliances and utensils: oven, frying pan.

Ingredients

Choosing the right ingredients

• For this recipe for julienne with mushrooms and cheese, Bechamel sauce can be purchased at the store or prepared yourself. To do this, melt 100 g of butter, add 500 g of fat milk, 1-2 tbsp. l. flour and spices to your taste. Cook over low heat, stirring constantly, for about 10-15 minutes. If it turns out too thin or thick, add more flour or milk. This sauce, prepared at home, is no worse than the one sold in stores.
• Our chefs are already adding this sauce to it. Instead, you can use cream, sour cream or just milk.

Step by step recipe

1. Cut 300 g of champignons and one onion into small pieces.
   
   
2. Grate 100 g of cheese.
   
   
3. Pour 2 tbsp into the pan. l. vegetable oil and fry the mushrooms until they release juice.
   
   
4. Add onion to them and fry until it is transparent.
   
   
5. Add salt and pepper to taste.
   
   
6. Place the mushroom mixture into cocotte bowls and sprinkle with some grated cheese.
   
   
7. Mix and pour in Bechamel sauce.
   
   
8. Place some grated cheese on top.
   
   
9. Bake at 180 degrees for 15 minutes.
   
   

Video recipe for making julienne with mushrooms and béchamel sauce

And now I invite you to watch a short video that shows, step by step, the classic recipe for julienne with mushrooms in the oven. You will see how to prepare the ingredients and what you will get when prepared.

Serving options

• Using the same recipe, you can prepare mushroom julienne in a large dish and serve it in it. But, of course, it will look more appetizing in pots or cocotte makers.
• Serve this dish to each guest in portions; you can sprinkle some herbs on top.
• It is more pleasant to eat it hot, because the cheese crust will stretch appetizingly.
• You can serve this dish with croutons or croutons with garlic and herbs. Also, any vegetable salad will be a tasty addition.

Cooking options

Julienne can be classified as a simple and quick dish that makes the life of the hostess easier and delights the guests. Now skilled chefs have learned to cook it in various variations with a combination of various products. I want to introduce you to some very tasty and simple recipes for its preparation.

• So, it will become a culinary masterpiece on your table. It is better to cook it in small buns. You can take this dish with you to work, on a picnic, or simply cook it for dinner at home. In our family, children are his special fans, because they are interested in everything that has an unusual look.
• It will look great on your holiday table. I first tried this dish in a restaurant, got acquainted with its recipe in more detail and began serving it at various events. It is always important for the hostess to have a good assessment of her snacks from those present. With this dish you will receive not only that, but also gratitude for the work and love you put in.
• Prepare if possible. In times of great progress, cooking becomes much easier and faster. A multicooker will help us prepare a delicious dish and save your personal time. You can simply pawn all the necessary products and do whatever you want. A delicious and hot lunch or dinner will be waiting for you and your family at any time. Take this recipe to your piggy bank and use it for your health.
• And finally, I want to tell you how to cook. My friend is a fan of this meat dish and cooks it quite often. No matter how many times you come to visit her, julienne will always occupy the center of the table, but you will never get tired of it, because it turns out incredibly juicy and tasty according to this recipe.

Dear cooks, I am very pleased to share with you easy recipes for delicious dishes. If I was able to be useful to you today, write in the comments how you liked the dish you received and what opinion your household members expressed about it. Also write any suggestions or additions you have, I will be happy to listen to you. And now I want to wish you a good mood and bon appetit!