Julienne is a French dish loved by the whole world. At home, mushroom julienne is very popular, it is considered a diet dish, prepared from mushrooms, vegetables, broth and sour cream. When meat, ham or seafood is added to the recipe, it turns into a hearty dish, which is served for lunch or dinner. Julienne has become an integral part of the festive table in Russia and has many cooking options.
The origin of julienne
The name of the dish "julienne" comes from the French word for thin sliced vegetables. French chefs cut vegetables for salad and soups into thin strips so that they remain crispy and juicy, and the dish itself was convenient and pleasant to eat. Such cutting is performed with a special thin knife - julienne - and is called "a la julienne". As you can see, the dish that we used to call julienne is not quite what the French mean. Most likely, at the mention of this word, a native speaker will think about a knife, and not about a baked mushroom snack.
The appetizer, reminiscent of a creamy dish familiar to all of us called “julienne”, is called “cocot” by the French, which is why the miniature tins in which it is prepared and served are called “cocotte makers”. Why we began to call this dish "julienne" remains a mystery. Some chefs claim that it was just a whim of resourceful innkeepers. Seeing an unusual French name on the menu, visitors ordered the dish with greater willingness.
The main thing in julienne is sauce
Whatever version of julienne you cook, the main thing in this dish is sauce. Be it julienne with pork and mushrooms or vegetarian mushroom julienne, special attention should be paid to the sauce, in which everything will be baked. For julienne prepare white creamy bechamel sauce. The French are known for their passion for sauces, so it is only natural that he is the basis of everything here.
In cooking, white bechamel sauce is considered the basis, from it, as from the base stock, other sauces are prepared. By itself, it has a uniform white texture and creamy taste. The density of the sauce varies depending on what consistency is needed for the final sauce. The aroma of bechamel depends on the spices and spices added to it; there are a lot of cooking options. Each professional chef has his own recipe.
Recipe for Bechamel Classic Sauce
To prepare the base sauce you will need:
- 50 g butter;
- 2 tablespoons of sunflower oil;
- 2 tablespoons of flour;
- 750 ml of milk;
- salt.
Stages:
- Butter must be melted with vegetable in a deep bucket.
- Stir in the flour. You can use a seeder for flour so that no lumps form.
- Slowly pour in the milk, stirring constantly. Bring the mixture to a boil, without ceasing to stir thoroughly, make sure that the milk does not burn, otherwise the sauce will be bitter.
- Add salt and cook the sauce for another 8-10 minutes, stirring constantly. If you need not very thick, add milk, and if you need a thicker consistency, you do not need to add milk, thicken the sauce over low heat.
Passer bechamel
Another option for preparing the sauce is that it uses sautéed flour. It is fried until golden brown and added to the melted butter. This mixture is fried over low heat for two minutes, and then milk or cream is mixed in it. The color of the sauce becomes slightly brown. You can add nutmeg and pepper to your taste in bechamel sauce.
Julienne with pork and mushrooms
The recipe for julienne with pork and mushrooms is very simple, the cooking time takes about 45 minutes. This dish will be an excellent decoration of the festive table and will delight guests. Julienne is a rather satisfying dish, so if you decide to include it in the holiday menu, you should not worry that the guests will remain hungry. You can cook julienne with pork in one large form as a main dish or in small portioned cocotte makers as an appetizer. The level of complexity is low, in order to cope with this dish does not require unique professional cooking skills, moreover, the recipe allows for variations. Julien is a great way to express your imagination and invent an author's recipe.
To make julienne with pork and mushrooms you will need:
- Pork - 400 g.
- Ceps - 200 g.
- Onions - 200 g.
- Vegetable oil.
- Flour - 2 tablespoons.
- Parmesan cheese to taste.
- Bechamel sauce.
The amount of these ingredients is designed for 2 large servings.
Cooking:
- Fry the meat in vegetable oil. If desired, pork is chopped or left in large pieces.
- Cut porcini mushrooms into thin slices and fry separately in vegetable oil until golden.
- Chop the onion and add to the mushrooms.
- Add one tablespoon of flour to the fried mushrooms and onions, mix. Stew for one to two minutes.
- In a coconut bowl or one large baking dish, put the meat, then the mushrooms fried with onions. Pour the contents with bechamel sauce and sprinkle generously with cheese on top.
- Bake julienne with pork in the oven at 180 degrees for about 15 minutes, as soon as the cheese is golden crusted, the dish is ready. To prevent the cheese from burning out, put a small piece of butter on top.