There are many amazing countries with their own unique customs, traditions, cuisine. So, Japan is famous for geisha and sushi, America - for burgers, Ukraine - for borsch. With globalization, there is an active interpenetration of cultures, due to which many traditions and recipes of a particular state become the object of study of another people. It is thanks to this that in Russia it became known about one French dish - julienne with mushrooms, which immediately won the hearts of housewives who want to get this recipe.
Description
Initially, the name of the dish was inherent in dishes in which vegetable slicing was present. Due to this, soups or salads acquired a delicate texture. In restaurants, the goodies called julienne with mushrooms or meat are mainly the second course, which is served with a special sauce. The composition must include cream or milk.
In France, the word was commonly used to indicate how vegetables are sliced. These were thin slices similar to spaghetti, and tomatoes and onions had completely transparent rings. The rule of shredding states that the slices should be no more than 2 mm, and their length should be 6-7 cm.
Unusually, now the original lexical meaning of the word is almost lost, which the French themselves are no less surprised.
Ingredients
Products for all varieties of dishes are used almost the same. The proportions, types of heat treatment and spices are changing. In almost any recipe for julienne with chicken and mushrooms, there are:
- A hen. It is desirable that it was chicken breast, since in the remaining parts of the carcass veins and bones are present, which significantly impairs the taste and texture of the treat.
- Mushrooms. In all cases, champignons are preferred, although there are versions where cooks prefer other varieties.
- Onion.
- Sour cream. The fatter the better.
- Cheese. Of all the varieties, solid is best.
- Spice. With regard to this component, do not get too carried away. Just salt and pepper will be enough.
Classic recipe
So, as soon as you have bought all the necessary products, we proceed to prepare the most classic recipe for julienne with mushrooms. It is worth noting that most often the dish is baked in the oven in the cocotte maker, however, most housewives are looking for simpler ways, and few people have specialized dishes, so lower preference will be given to an ordinary frying pan. The taste and appearance of the dish will not change much.
The first step is to prepare the ingredients. Peel the onions, rinse thoroughly and peel the mushrooms, also do with meat. Then the components must be cut: chicken - medium-sized cubes (if you like, it can be smaller), mushrooms - thin slices, or in the same way as meat, onions - half rings (if desired, you can chop in the classical way).
The next step will be the preparation of meat. Pour a little vegetable oil into a hot pan, put the chicken on it and fry it until medium cooked (the pieces will turn white with little frying). Lightly salt. Then put briefly in a separate container.
Proceed to the mushrooms. First, in a frying pan, pre-greased with a small amount of oil, send onions, after 2-3 minutes - mushrooms. It is necessary to fry over medium heat. The readiness of products will be clear in appearance. Champignons will decrease in size and become darker. At this point, you can add chicken to them.
The final step is the sauce. It can be prepared separately and then pour julienne with mushrooms, or mix products in turn in a common bowl. It consists of sour cream, water, salt and pepper. Some recipes also recommend putting flour, which adds viscosity, but this is not necessary. The ingredients must be sent to the pan and stewed all together for about 10-15 minutes, so that the meat and mushrooms are saturated with a creamy taste. Almost before the readiness, the dishes should be removed from the stove, sprinkled with cheese julienne with mushrooms, and in the oven let go at 180 degrees for 5-10 minutes.
Awesome dish ready. Serve best with a neutral side dish in the form of spaghetti or mashed potatoes. The delicacy will turn out to be unrealistically delicious, so the household will definitely ask for supplements.
In potato
What should I do if I don’t have any coconuts at hand, but want to try a portioned version of the dish? That's right, experiment! In this variety of classic julienne with mushrooms, potatoes will be used as "dishes". The advantages include the unusual appearance of goodies, as well as a reduction in cooking time, because the side dish comes at the same time as the gravy. And most importantly, you don’t have to wash the excess dishes, because the household will eat it!
Potatoes should be prepared in advance. Wash large fruits well, cook in their uniforms, then cool. The peel is better to remove at the end, otherwise the tuber may lose its appearance or shape. In the center of each "vessel" you need to make a not-so-large recess, but the main thing is not to overdo it, otherwise the potato will break.
You should focus on the classic recipe for julienne with mushrooms, but we are changing the final stage. As soon as the contents of the pan are almost ready, transfer in small portions to the pre-prepared “cocotte” delicacy, sprinkle with cheese on top, and then send to the oven for 10-15 minutes at 180 degrees.
With bechamel sauce
This option can hardly be called a variety of julienne with chicken and mushrooms (in the oven or in a pan), since all that changes here is sauce. There is nothing complicated in its preparation, but it decorates the dish well.
To make bechamel, you will need:
- flour - 2 tbsp. l .;
- butter - 50 g;
- milk - 2/3 glasses;
- nutmeg (ground) - 0.5 tsp;
- salt, pepper - to taste.
First put the oil in the pan. It should be melted on a fire slightly less than average so that it does not burn. Pour flour into the resulting liquid, constantly stirring with a wooden or silicone spatula, until all the lumps are dispersed. Now it is the turn of milk. In a thin stream, without stopping interfering, pour an almost full glass. You need to boil the sauce until it becomes like condensed milk. Add salt and nutmeg before cooking.
Add the dressing according to the recipe above.
With ham and garlic
Who said mushroom julienne must be with chicken? As an addition, ham is also excellent, which in combination with spicy garlic will be simply delicious.
Almost all ingredients remain unchanged with the exception of meat. At the stages of preparation, this variety is slightly different from the classic recipe.
Since ham does not need additional heat treatment, you need to start cooking with mushrooms. Then send them to a separate container. Finely chop the ham, lightly fry in a pan in vegetable oil, after 2 minutes mix with mushrooms. At the stage of adding sour cream and spices, a new ingredient will appear - garlic. One clove will be enough, because you only need a smell. The rest is to stick to the initial step-by-step recipe.
Julienne in tartlets
This option will be more like a snack than a full-fledged second course. Tartlets can be purchased in pastry shops or prepared independently using special molds.
The julienne with mushrooms in the oven for this recipe is prepared according to the classical method, and at the final stage it is laid out in small pieces in prepared edible baskets. Sprinkled with cheese, it remains only to bake a treat in the oven, and you can start the meal.
Shrimp Julienne
When you want to add variety to the standard diet, be sure to try this version of the dish. To prepare it you will need:
- shrimp - 200 g;
- boiled rice - 100 g;
- spinach or cauliflower - 150 g;
- champignons - 100 g;
- onions - 1-2 pcs.
For the sauce:
- flour - 1 tbsp. l .;
- egg yolk - 1 pc;
- shrimp broth;
- milk.
First of all, you need to cook the shrimp, then cool and clean them. At this time, you can do mushrooms: they should be fried with onions over medium heat. Boil rice, cool. Now it remains to mix all the ingredients together (do not forget about fresh spinach or cauliflower), arrange them in coconuts (either remember the option with potatoes / tartlets or leave in the pan) and proceed to the sauce. Slightly spasser the flour in butter, then pour in a little broth left after shrimp and milk. As soon as the filling is thickened, pour over the components of the dish, sprinkle with cheese and send the julienne to the oven for 10-15 minutes. Enjoy your meal!
Cooking Tips
To make your dish even tastier, follow the tips below.
- One of the natural and healthy spices is fresh herbs. If you sprinkle with a mixture of dill and parsley (or just one) the finished dish, it will sparkle with new notes of taste. Less popular cilantro and basil are also suitable for julienne, but not everyone can like their taste.
- Instead of vegetable oil, you can use olive. Its unusual smell will come in handy, moreover, this product is much more useful than the usual sunflower in everyday life.
- Do not be afraid to experiment! If you think that some ingredient will come in handy in a dish, add. We decided to make a julienne pie, but are afraid that nothing will work out? Follow the classic rules of working with products, and the result will never disappoint you.