Often in Russian restaurants or cafes we are offered a portioned dish called "champignon and cheese julienne". A curious fact - in Europe, a similar finished product is called "cocotte", and the word "julienne" refers to the method of cutting vegetables, as well as soups and main dishes prepared from them. Perhaps some historical facts about the origin of this hot appetizer have changed over time. Or the Russians gave the name to the dish by the name of another cook who first prepared it for our countrymen.
Today, historians can figure out this culinary mystery. Be that as it may, champignon julienne with various fillings is a popular dish, including in home cooking. This is not surprising, because the recipe for champignon julienne is one of the few that even an extremely inexperienced or very busy housewife can bring to life. All the ingredients for him can be stored in advance, and this saves time. This is best served for dinner. Small portions allow you to enjoy the meal and do not overeat.
Home-made champignon julienne
Shred fresh straw mushrooms, red onions, bell peppers and kohlrabi cabbage. In hot oil, fry the vegetables first and then bring to readiness under the lid. We spread the mixture over the cocotte mills and cover it with a thick layer of grated cheese. Place in a microwave or oven so that the cheese melts and forms a crust.
Julien Hot Night
The hot champignon julienne dish can even be served for a romantic dinner. It is enough to flavor the dish with the right seasonings - and a stormy night is guaranteed. In our recipe, we confine ourselves to cardamom and pickled ginger, but you can quite pick your own combinations of spices. The main course will require mushrooms, ham, hard cheese and onions. Shred onion and mushrooms, fry in oil. Later, add the ham, cut into small cubes and chopped ginger. Put the finished mixture in coconut mills and bake with grated cheese.
Julien "Full Dad"
For cooking, you need white cabbage, mushrooms, minced meat, onions, mayonnaise and cheese. Shred and stew the vegetables in a pan along with minced meat and mushrooms. We put it in molds and fill it with mayonnaise. Top with cheese and bake. Of course, the molds for this case are better to take more.
Julien "Fairytale Turnip"
The above recipes are for quick meal options. In traditional cooking, champignon julienne is cooked with white or sour cream sauce. This gives the dish even more juiciness. This is especially true for vegetable options.
To prepare the next dish, we need mushrooms or champignons , large carrots , leeks (only its white part), small turnips, onions, grated Parmesan cheese, a little flour and half a glass of chicken meat broth. Shred everything as small as possible. We will fry vegetables in butter so as not to spoil the taste of the sauce. We prepare bechamel from chicken broth, butter and flour. Method of preparation: fry the flour until golden brown in a pan with butter. Gradually pour the broth, stirring constantly. Salt, pepper and bring to a thickening.
We lay out the vegetables in the forms, pour the sauce and sprinkle with a small amount of cheese. Bake until golden crust.
The wits assure that frugal French housewives were the first to cook julienne. Therefore, they say, the portions are tiny, because the remnants from past meals go to the finished dish. It is difficult to assume how true such a statement is, however, taking this prudent approach into account will not be amiss. For example, you can cook mushrooms and chicken julienne from the remains of boiled meat.
By the way, for those who fear for their figure, we recommend replacing regular cheese with mozzarella. The taste remains the same, but the amount of fat is reduced.
Good appetite!