Mushrooms are a source of vegetable protein, one of the most healthy foods. They contain in large quantities the vitamins and minerals necessary for the human body. There are a lot of options for various treats that can be prepared from mushrooms. For housewives who love to surprise their households with unusual recipes, we offer to cook julienne from mushrooms. With his gentle taste, he won the hearts of many people around the world. Where did the mushroom julienne recipe come from, the best cooking options and basic serving rules will be discussed in detail in the article.
Interesting Facts
This delicious dish with an unusual name first appeared in France. Many will be surprised to learn that initially the word "julienne" was called the method of cutting vegetables. Root crops were cut with a special sharp knife in a very thin straw. Initially, Julien was an ordinary vegetable soup. At the beginning of the 19th century, French cooks began to add champignons to it. The modern julienne is a light broth of mushrooms and heavy cream.
The Russian version is fundamentally different from its French namesake. In our country, the dish is a hot appetizer of mushrooms, chicken and cream, baked in the oven under a thin cheese crust. For its preparation, special small pots are used.
Classic
We present to your attention the simplest recipe for julienne from mushrooms. The following products are required for it:
- Mushrooms - 500 grams. White is best used. They will give the dish a special taste and unique aroma.
- Cream - 100 grams. If desired, can be replaced with sour cream. But the percentage of fat should not be lower than 20%.
- Cheese - 100 g (take hard varieties).
- Flour - 2 tbsp. l Better to use wheat.
To begin with, we thoroughly wash the mushrooms and cut them into thin strips. Fry in a skillet for 5 minutes, until the excess liquid evaporates. Then rub the cheese on a fine grater. Add the flour and cream to the mushrooms. Mix everything, add salt and spices, if necessary. We close everything with a lid and simmer for about 6-7 minutes on low heat.
We lay out the finished mixture in special clay pots. Top make a hat of cheese. Preheat the oven and put the pan with julienne there. We set the temperature to 180 ° C and wait 10 minutes. When the crust appeared, you can turn off the oven and serve. It turns out a fantastic snack!
Mushroom and Chicken Julienne Recipe
This is one of the most common options. A win-win combination of chicken and mushrooms makes Julien incredibly tasty. In addition, for its preparation you do not need to buy a lot of expensive products. Consistently following all the steps of the instructions for preparing this dish, even a novice cook can do it. So, for the recipe for Julienne from mushrooms and chicken (photos are presented in the article) you will need:
- Mushrooms - 400 g. The main component of the dish, you can use champignons, fresh mushrooms, oyster mushrooms and others.
- Chicken - 300 g. It is better to buy fillet without skin, for julienne it is not needed.
- Sour cream - 5 tbsp. l Sometimes replaced with mayonnaise. Still tastier with sour cream, the higher the percentage of fat, the better.
- Cheese - 200 g. It must be necessarily hard varieties. Best is Russian or Dutch.
- Flour - 1/2 cup. Use wheat.
- Chicken bouillon cube -1 pc. It will give the dish a fantastic smell.
First you need to boil the chicken. After the meat is cooked, allow it to cool slightly and cut into small pieces. Then proceed to the preparation of mushrooms. Rinse them thoroughly, cut and fry in a skillet for 5 minutes to evaporate the excess liquid.
The next step is to prepare a special sauce for julienne from mushrooms and chicken. There is nothing complicated here either. It is necessary to melt the butter, add the flour and mix until smooth, without lumps. Dilute sour cream with the remaining chicken stock, add to the mixture. To salt. Stir again. Wait for the mixture to thicken.
And the final stage: mix the chicken with mushrooms and the resulting sauce. Next, lay out in special pots and sprinkle with grated cheese. We send the julienne from the mushrooms to the oven, leave for 20-25 minutes at a temperature of 200 ° C until a delicious crust appears.
With shrimp and cheese
An unusual combination of seafood and champignons is often used by the chefs of foreign restaurants. We suggest you try and make you a similar julienne of mushrooms with shrimp. All you need is:
- Mushrooms - 500 g. In this recipe, champignons are best used.
- Shrimp - 300 g
- Cream - 100 g. It is undesirable to use sour cream, the taste will turn out to be slightly different.
- Cheese - 100 g (better than hard varieties).
- Flour - 3 tbsp. l Take a wheat variety.
Shrimp need to be thawed. Then pour boiling water over them. Leave on for 5 minutes. After cleanse the shell and remove the intestines. Cut the champignons into thin strips and fry in a skillet for about 6 minutes. Be sure to stir. When the mushrooms are ready, let cool slightly. Grate the cheese on a fine grater.
Now make the sauce. Fry the flour for one minute, then immediately add the butter and fry for 2 minutes. Do not forget to constantly stir. Then add the cream and bring to a boil. The most important thing is to ensure that no lumps form, and the mixture turns out to be homogeneous. Pour mushrooms over the sauce. Salt to taste.
We spread the shrimp pots on the bottom and fill them with mushroom sauce. Sprinkle with cheese. Sent in the oven for 15 minutes. Cook at a temperature of 180 ° C. Let the finished dish cool down and you can pamper the guests. Many compliments to your culinary abilities are surely provided!
Cooking secrets
There are small tricks that will help you make julienne of mushrooms as quickly as possible, without losing a lot of time and effort. At the same time get a hot appetizer with an enchanting aroma and unsurpassed taste.
- Firstly, all the components of the dish must be very finely chopped. This is perhaps the main rule if you want to get a delicious julienne.
- Secondly, if you take fresh mushrooms, then take better chanterelles or ceps. Ordinary champignon mushrooms are also great.
- Thirdly, as a filling it is better to use not hard meat. Go well with mushrooms chicken, shrimp, ham.
- Fourth, always remember the sauce. With him, Julien will turn out to be even more tender, truly melting in the mouth. You can either buy the sauce ready-made at the store or make it at home.
Serving Rules
First, the finished julienne should be slightly cooled. Usually it is done in portions on the number of invited guests. For this, special pots or metal molds are used, in which the julienne is served to the table. Each guest should be offered a hot stand. If you made julienne on a large baking sheet, then the dish should be cut into pieces and served on the table on flat plates.
Conclusion
There is no better option to please the family with a delicious dinner or to surprise guests with an amazing appetizer than Julien. Even the most sophisticated gourmet will not remain indifferent to such a dish. Cook with joy and don't be afraid to experiment. Enjoy your meal!