What equipment is needed to cook julienne dishes. How to make the perfect julienne in half an hour

13.07.2020

Perhaps it is difficult to find a person who does not like this delicious hot appetizer. The most delicious dishes they are not served in expensive restaurants and they are not prepared from overseas delicacies with inconceivable cost! The most delicious culinary masterpieces appear in the ordinary kitchens of those hostesses who relate to cooking duties not as something burdensome, but as a favorite business! After all, you must admit that it is nice to see the satisfied, well-fed, smiling faces of relatives at your table and listen to praise addressed to you! One of the wonderful dishes that even an inexperienced hostess can easily cook is pork julienne with potatoes. Believe me, this dish, absolutely easy to prepare, will delight you with its taste even if you cook it every day!

To prepare julienne, you need special dishes - cocotte makers (these are small ceramic or metal molds with a long handle). However, at home, you can cook julienne in one large mold, portioned pots, or disposable homemade foil molds.
You can also use puff or savory tartlets to bake julienne shortcrust pastry, which you can buy in the store or prepare yourself. It is better to choose cheese for julienne that melts well - Lambert, Gouda, Russian, Cheddar etc.

Julienne with mushrooms and chicken

This classic version julienne is very popular. In this recipe, you can use 2-3 legs instead of chicken breast.

Chicken breast - 1 pc.,
champignons - 300 g,
onions - 2 pcs.,
sour cream 25% fat - 200 g,
flour - 1 tbsp. spoon,
hard cheese - 200 g,
garlic - 1-2 cloves,
salt, pepper to taste,

Boil chicken breast until tender, cool and cut into small pieces.
Peel the garlic, cut in half lengthwise and fry in vegetable oil. Garlic is needed to flavor the oil, so remove it from the pan as soon as it's browned.
Cut the onion into cubes and transfer to the pan, fry until soft.
Cut the mushrooms into slices, add to the onion and cook until the liquid evaporates. Add chicken meat to the pan to the mushrooms, continue to fry, stirring occasionally.
Mix flour with sour cream and pour the sauce into a frying pan, season with salt and pepper.
Cook for another 2 minutes, stirring all the time.

Put the julienne into cocotte makers or a large dish, sprinkle with grated cheese on top.
Bake in the oven at 180 degrees for 10-15 minutes, until the cheese crust is golden brown. Serve the julienne hot.

Julienne with tongue

For this recipe, instead of beef, you can use 2 pig tongue... Champignons can be added to the tongue, if desired.

Beef tongue - 1 pc.,
leeks - 2-3 pcs.,
cream 25% fat - 150-200 ml,
hard cheese - 150 g,
salt, pepper to taste,
vegetable oil for frying.

Boil the tongue until tender, drain the water, remove the skin from the tongue and cool.
Cut your tongue into thin, small pieces.
For leeks, cut off the white part (we don't need the green one), cut it into half rings and fry in vegetable oil until soft.
Add the tongue to the onion, fry for another 1-2 minutes.
Season with salt and pepper to taste, pour in the cream and stir.
Grind the cheese on a coarse grater.
Put julienne in cocotte makers or a dish, sprinkle with cheese and bake in the oven at 180 degrees until the cheese melts.

Mushroom julienne in tartlets

For mushroom julienne, it is better to take not only champignons, but also Forest mushrooms... You can also use frozen mushrooms.

Ready-made tartlets - 8-10 pcs.,
champignons - 300 g,
forest mushrooms - 300 g,
onions - 2 pcs.,
hard cheese - 250 g,
flour - 1 tbsp. spoon,
milk - 200 ml,
salt, pepper to taste,
nutmeg - 1 pinch
vegetable oil for frying.

Boil the forest mushrooms for 15 minutes and drain the water thoroughly.
Cut the onion into cubes, the mushrooms into slices, and the forest mushrooms into small pieces.
Fry the onion in vegetable oil until soft, then add the mushrooms, continue to fry until all the liquid has evaporated.
Put wild mushrooms in a pan with the champignons, salt and pepper everything, fry until the mushrooms are golden brown.
In a separate dry skillet, fry the flour, pour in the milk and cook, stirring occasionally, until the sauce thickens, at the end of cooking, season with salt and add nutmeg.
Pour the sauce into the mushrooms and cook for a few more minutes.
Grind the cheese. Spread the mushroom mixture into the tartlets, sprinkle with cheese.
Bake the tartlets in the oven at 180 degrees until the cheese is melted. Serve hot.

Julienne with seafood

For julienne with seafood, it is better not to use squid, as with prolonged cooking the meat becomes tough and tasteless. For satiety, boiled rice can be added to such a julienne.

Seafood cocktail (frozen) - 1 kg,
onion - 1 pc.,
butter - 50 g,
hard cheese - 200 g,
flour - 1 tbsp. spoon,
milk - 150-200 ml,
salt to taste
peppercorns
bay leaf - 1 pc.

Pour the cocktail into a sieve, rinse under running water and boil in a little salted water for a few minutes (add peppercorns and bay leaves to the pan). Throw the finished cocktail on a sieve to glass excess liquid, strain the broth and save.
Finely chop the onion and fry in butter, add seafood to the pan and stir.
In a separate skillet, fry the flour, add a little of the broth in which the seafood was cooked, and then pour in the milk and cook the sauce until thickened, stirring continuously. Adjust the thickness of the sauce with milk. Try the salt sauce and add salt if necessary.
Grind the cheese on a coarse grater.
Arrange the seafood with onions in the cocotte makers, pour over the sauce and sprinkle with cheese.
Put the cocottes on a baking sheet and bake in the oven at 180 degrees for 10-15 minutes, the cheese should melt and turn golden.

Vegetable julienne

Use whatever vegetables you like for the vegetable julienne. You can add mushrooms or ham to vegetables.

Cauliflower - 200 g
broccoli cabbage - 200 g,
zucchini - 1-2 pcs.,
onion - 1 pc.,
green peas (frozen) - 200 g,
hard cheese - 300 g,
sour cream 25% fat - 300 g,
greens - 1 bunch,
salt, pepper to taste,
vegetable oil for frying.

Defrost green peas and drain the liquid, if any. Boil cauliflower and broccoli inflorescences in salted water until tender. Then drain the water and cut the cabbage. Peel the zucchini and onions, cut into small cubes. Chop the greens finely.
Fry the onion in vegetable oil until transparent, add the zucchini to the onion and fry until they become soft. Add peas and kale. Season with salt and pepper and continue to fry for a few more minutes. In a frying pan with vegetables, put sour cream, chopped herbs and half on grated cheese, mix everything and immediately place in cocotte makers or in one form. Sprinkle with the remaining cheese on top. Bake in the oven at 180 degrees for 15 minutes.

What to cook quickly and tasty for dinner

You don't need mysterious ingredients and tricks to make the classic mushroom and chicken julienne. One hour, regular food, a couple of pans - you're done

1 h 30 min

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair in relation to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms with cheese and mayonnaise. The dish owes its delicate and refined French taste Bechamel sauce, which, by the way, can be cooked in a matter of minutes at home using ordinary Russian cuisine.

Julien is translated from French as "July". This culinary term was first heard from the chef François Massialo. He used it as a reference to slicing fresh July vegetables for seasonal dishes... Why in Russia something called “cocotte” (translated from French as “rooster”) was called “julienne” is still a mystery. However, the latter name is also used in our country when talking about this dish. "Cocottes" are special portion forms (with a capacity of 100 grams), in which julienne is cooked, so we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.

Julienne can be cooked in one form - for the whole company at once, and then put on deep portioned plates and immediately serve without delay. And in portions - in disposable foil forms. But cooking it for the future is not worth it - you cannot call julienne a "second day dish". Let's figure out how to properly cook julienne with mushrooms and chicken!

What you need for Julien

So, we are preparing julienne with mushrooms and chicken. Before you - classic recipe!

Ingredients

If you do not have portioned baking tins, use the sandblasters. tartlets-cooking allows this option. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the food warm for longer.

Stage 1: preparing the filling

The dish cooks very quickly, so cook everything right away necessary ingredients and kitchen utensils.
Cut the chicken fillet into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
Chop the mushrooms immediately small cubes.
Chop the onion very finely and finely.
Heat the pan well over high heat, add vegetable oil. Fry chicken d O golden brown (2 minutes is enough for each side). Set it aside to cool slightly.
Now fry the onion until golden brown, put it in a separate bowl.
Reheat the pan, add a little oil and fry the mushrooms at maximum temperature. Send them to a bowl of onions.
Cut the cooled chicken small cubes, combine with mushrooms and onions.

To prevent the mushrooms from letting in the juice, throw them in small portions - in 1 layer on a hot frying pan and be sure to cook at maximum temperature. So they will not give water, but will acquire a ruddy crust.

Stage 2: preparing the famous Bechamel

Heat a clean, dry skillet slightly without oil. Add flour and, stirring constantly, fry it until tender baked milk.
Add the butter and immediately stir the ingredients vigorously until the mixture is homogeneous, without lumps.
While stirring vigorously, pour in the cream.
Add salt, nutmeg and prepare the sauce over medium heat until it thickens. The dressing for julienne is ready!

Stage 3: final

Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Try it with salt and pepper.
Turn on the oven 180 degrees for preheating.
Grate the cheese on a coarse grater.
Spread the filling and sauce over the cocotte casseroles or send in one large dish. Sprinkle with cheese on top.
Send to preheated oven for 15 minutes.
Serve julienne immediately. The hot handle of the cocotte maker is often beautifully wrapped with napkins. The dish itself is decorated with parsley sprigs. It is better to put it on the table on special stands. You can offer to julienne fried toast with garlic and a glass of dry white wine.

If you want to serve mushroom julienne during a party, then you shouldn't cook it before the guests arrive. Arrange the filling with cheese in the forms, and send to the oven just before serving.

Cooking, saving time

The three-step recipe sounds complicated, but it will actually take you no more than an hour, 20 minutes from which the julienne will be baked in the oven. We will leave 7-10 minutes for slicing onions, chicken and mushrooms, we will plan another 15 minutes for frying vegetables, 7 for making sauce.

Want to buy time? Arm yourself with three pans and fry chicken, mushrooms and onions at the same time... But you should not combine all the ingredients in one bowl - you will get a watery stew.

Thanks to its simple ingredients and fast cooking times, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow extra pounds to be deposited! So even those who adhere to PP can occasionally pamper themselves with this delicious dish.

Julienne (julienne) is an incredibly tasty hot appetizer. Do you want to know how to cook julienne with mushrooms or chicken quickly and tasty? "" Offers just such, uncomplicated, but proven recipes to its regular and new visitors.

You have probably already tried julienne in cafes or restaurants and want to pamper yourself and loved ones with this dish. Then prepare the necessary ingredients and get started!

How to cook julienne with mushrooms

To prepare 4 servings of julienne, you will need the following products:

Any boiled mushrooms or fresh - 500 g
2 medium onions
Sour cream - 4 tbsp. spoons (100 g -)
Cheese hard varieties- 100-150 g
Butter or vegetable oil for frying

Julien Photorecipe

Chop the onion.

Lightly sauté the onions in oil until light golden brown.

If you are cooking with champignons, sort them out and rinse thoroughly.

Chop the boiled mushrooms finely or fresh champignons.

Add mushrooms to sautéed onions and sauté for 10 minutes over low heat. Salt.

Carefully arrange future juliennes in cocotte bowls (ceramic, metal or heat-resistant salad bowls, bowls and pots).

Put 1 tbsp in each cocotte maker or pot. l. sour cream. Stir.

Grate the cheese on a fine grater.

Add a tablespoon each to the cocotte makers and stir again.

Sprinkle with grated cheese on top. For lovers of crispy cheese crusts, grated cheese should be a lot.

Place the cocotte makers in an oven preheated to 180 grams.
When the cheese is completely melted, which will happen after about 10 minutes, remove the cocotte makers from the oven.

You can use a microwave oven to cook julienne, but exclude metal cocotte makers. We also check the readiness of the dish by the “cheese behavior”.
Sprinkle mouth-watering juliennes with dill or other chopped herbs.

How to cook julienne with chicken

The method of preparation practically does not differ from the recipe for julienne with mushrooms.

Let's slightly change the composition of the ingredients for 4 servings of julienne:

Boiled mushrooms will be needed - 250 g,
- 250 g.

The rest of the ingredients and their quantity are the same as for julienne with mushrooms.

The following 2 steps are added to the cooking method:

Boil, cut into cubes and lightly sauté in oil in a separate skillet.
Combine the sautéed mushrooms, onions, and chicken.

Arrange in pots, add sour cream, cheese. Stir and place in the oven.

The cheese has melted - the crooks are ready!

Bon Appetit!

In general, julienne with mushrooms falls into the list of favorite snacks. it nutritious dish lately it has been increasingly served by Russian housewives as an unusual hot dish. Especially if the recipe involves the use of meat.

Ingredients: onion, 120 g of cheese, 60 g of butter, salt, 330 g of mushrooms, 40 g of white flour, 1.5 cups of fat milk, a pinch of nutmeg.

Thin slices of washed and peeled mushrooms are fried with onion cubes until all the juice that has been released has evaporated from the pan. The mass is immediately salted and sprinkled with nutmeg.
Separately melt butter and mix with flour until smooth. Milk is poured here in portions. There should be no lumps in the liquid.
Mushrooms and onions are laid out in cocotte makers, a handful of grated cheese is poured on top. Everything is mixed and poured with sauce.

A classic julienne with mushrooms is being prepared in a well-heated oven for 17-20 minutes.

Cooking recipe with chicken in a pan

Ingredients: 420 g chicken fillet, 330 g mushrooms, a large spoonful of flour, a full glass of sour cream, 3 tbsp. grated spoons hard cheese, 5 tbsp. tablespoons of butter, a glass of milk, salt, a mixture of peppers.

For the sauce, flour is fried in half the butter. Milk is poured here, and after the liquid boils, sour cream and salt are laid out.
Chicken pieces are fried separately in the remaining oil. Then the plates of mushrooms are laid out to the whitened meat. The ingredients are salted, pepper and simmered until tender.
Pour the contents of the pan from the second step into the creamy sauce.
Grated cheese is poured on top.

After another 6-7 minutes, julienne with mushrooms in a pan is sent to bake 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.

Onions and mushrooms are cut into small cubes. Then they are fried in well-heated fat until fully cooked. The mixture is immediately salted. Any aromatic herbs can be used.
Sour cream is laid in a frying pan. The mass is mixed, covered with a lid and languished for 17-20 minutes.
The contents of the frying pan are transferred to special molds.

Julienne is cooked at 180-190 degrees for about half an hour. It remains to garnish 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 of chicken fillet, 180 g of mushrooms, 90 g of cheese (hard), a large spoon wheat flour, 15-17 tartlets, 40 g butter, table salt, spices.

Thin slices of mushrooms are fried over medium heat until golden brown. All released moisture should evaporate from the pan.
Chicken is boiled in salted water until cooked. When it cools down, the meat is cut into strips or simply disassembled into fibers, after which it is laid out to the mushrooms. Sprinkle the food with salt and the selected seasonings.
For the sauce, butter is melted in a saucepan, flour is gradually poured into it with constant stirring. The mixture should be homogeneous. When it boils, you can pour the milk over the ingredients. After the next boil, the sauce is removed from the heat and cooled slightly. Then sour cream is added to it.
The mixture of mushrooms and chicken is spread over the tartlets. The sauce is poured on top. Sprinkle the blanks with grated cheese.

Julienne is baked in tartlets with mushrooms and chicken in the oven for 15-17 minutes.

With the addition of potatoes

Ingredients: 10-11 boiled potatoes, 470 g of mushrooms, 220 g of hard cheese and 130 g of processed cheese, 4-5 garlic cloves, 2 onions, 2 tbsp. tablespoons of flour, 2 eggs, 2 tbsp. tablespoons of butter, salt.

Thin slices of mushrooms are fried with onion cubes until tender.
Boiled potatoes are cut into small pieces.
In a dry skillet, the flour is fried for a couple of minutes until golden brown. Further, butter is laid out here. Frying continues until the flour absorbs it.
A little hot water is poured into the pan while stirring. When the liquid boils, melted cheese is put into it. The mixture is salted and removed from heat. When it cools down a little, you can drive in here raw eggs... The sauce is well mixed until smooth.
At the bottom of the pots, pieces of potatoes and mushrooms, fried with onions, are laid out in equal quantities. Top the ingredients are poured with sauce.
It remains to sprinkle the blanks with grated cheese and send them to the preheated oven for 25-35 minutes.

You can make 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 multicooker

Components: half a kilo of champignons, onion, 120 g of cheese, a full glass of heavy cream, 2-3 tbsp. tablespoons of butter, a large spoonful of white flour, a mixture of colored peppers, fine salt. How to cook julienne with mushrooms in a slow cooker is described below.

In the Baking program, chopped onions are fried in butter and fresh mushrooms... If mushrooms are not used, but forest mushrooms, then they will need to be boiled in a separate bowl in advance. Mushrooms and onions are cooked for 20-25 minutes.
When all the excess liquid from the bowl has evaporated, you can add flour to it and cook the mass for another 6-7 minutes.
Then cream is poured into the container, the components are mixed, the "smart pan" is closed, and cooking continues for another 10-12 minutes.
It remains to pour cheese on top of the treat and put it on the heating for 10 minutes.

Small pieces of mushrooms and onions are fried in any fat. When all the liquid released from the products has evaporated, you can put small pieces of chicken on them.
Sour cream and salt are immediately sent to the pan. Any aromatic herbs can be used. The mass is fried until the meat is fully cooked.
The “caps” of the buns are cut off, the pulp is removed from the middle. The blanks are filled with filling and sprinkled with plenty of grated cheese.

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

With smoked chicken

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

Pieces of mushrooms are fried until the liquid evaporates from the pan. Then the onion cubes are sent there, which are cooked until golden. The mass is added to taste, and the breast torn into fibers is added to it.
At this stage, flour is poured into the pan. After a couple of minutes, you can pour the components with cream, add sour cream. The dish simmers under the lid for another 10-12 minutes.
Lastly, sprinkle the dish with grated cheese.

Until fully cooked, you need to hold it for another 10 minutes over low heat.

Do you dream to surprise guests or amaze your beloved with your abilities? Prepare julienne! We will teach you how to do it quickly and easily!

it restaurant dish looks great, has amazing delicate taste, while cooking is much easier than it seems at first glance! We offer several options for recipes for a festive and romantic table. Considering that our readers do not like complex preparations, we found the most simple recipes julienne!

Lazy Chicken Mushroom Julienne

Chop finely chicken fillet, onions and fresh champignons. The proportions of meat and mushrooms should be approximately the same, and you need to take a little onion, 1 small head per breast is enough.

If the total amount of food is small, then you can cook everything in one pan. Put the chicken on one half, mushrooms on the other, do not forget to leave a place for the onions. While stirring, try not to mix all the ingredients at once, and then mix and fry everything. If you have to fry separately, then first bring the chicken to readiness, then the mushrooms and onions.

Add sour cream and a little soft to the finished products processed cheese which is sold in jars. Put out everything, salt to taste. At this stage, the champignon and chicken julienne can be left. Even the next day, if the guests of honor are not expected today.

When 20 minutes are left before serving, the julienne with chicken and mushrooms is laid out in cocotte makers, sprinkled with cheese on top and baked in the oven! You can also use a microwave oven if it has a grill mode, but in this case, do not forget that metal julienne dishes cannot be used in microwave mode!

Delicious mussel julienne

Lovers of seafood will definitely appreciate the most tender mussel julienne. It is prepared no more complicated than the recipe described above.

Dip frozen mussels in hot water, let defrost and rinse well. Fry onions and mushrooms in a pan, add mussels here and brown these delicious and healthy seafood a little.

For the sauce, you can use cream mixed with fried flour and sour cream, or you can take sour cream, as in the previous version. Simmer the food in the sauce for a few minutes. Divide the prepared mass into tins, sprinkle with grated cheese and bake until golden brown.

Shrimp julienne recipe

Shrimp aficionados will love this unusual use. First, boil them and peel them off. Fry mushrooms, lightly floured in butter. Feel free to pour the shrimps here (until you have time to eat them!), Stew everything a little and fill with heavy cream or estimated. Next, you already know how to cook julienne at home - arrange into cocotte makers, sprinkle with cheese and bake! By the way, treats can be baked in the airfryer at a temperature of 180-200 degrees.

How to serve julienne on the table

Any julienne should be served in the same bowl in which it was cooked. Be sure to beautifully wrap the handle of the cocotte maker with a napkin, and put the pan itself on a small plate! It is customary to serve a teaspoon as a cutlery for this dish. This is a hot appetizer, and it can be a solo act if you've invited a boyfriend or girlfriend to visit.

If you do not have cocotte makers, you can use tatralets, small buns, silicone molds for cupcakes or miniature ceramic pots.