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Frozen mushroom julienne recipe. Honey mushroom julienne with chicken

As you know, mushrooms are one of those wonderful gifts of nature that delight us with their taste from spring (the first mushrooms begin to appear immediately after the soil thaws) and until late autumn. Honey mushrooms are one of the first spring mushrooms. Oh, how I adore them! This fragrant small fry is perfect for making soups, and for salads, and for snacks, and they look great in pizza! Another wonderful dish that can be easily prepared from honey agarics is julienne. Such a dish and festive table perfectly decorate, and will delight you on weekdays! So, I am sharing with you a recipe for a wonderful julienne from mushroom honey agarics!

To cook mushroom mushroom julienne, you will need:

honey mushrooms - 1 kg
onion- 2-3 pcs.
cream cheese - 150 g
sour cream - 250 g
butter - 50 g
wheat flour - 10 g
ground black pepper - to taste
salt to taste

How to cook mushroom julienne honey agarics:

1. Sort out honey mushrooms, clear of debris, rinse and place in a saucepan. Pour mushrooms cold water, bring to a boil, put in a colander and rinse. Transfer the mushrooms to a saucepan again, add water (this time with boiling water), add a little salt and cook for 25-30 minutes. After half an hour, drain the water from the mushrooms, throwing them back into a colander. Leave honey mushrooms for a while to drain excess liquid.
2. Peel the onions, wash, dry, finely chop with a knife. You can decrease or increase the amount of onions in julienne at your discretion.
3. Melt (heat) the butter in a frying pan or saucepan.
4. Put chopped onions in a frying pan (saucepan) and, stirring occasionally, fry until golden brown.
5. Squeeze mushrooms slightly and put in a frying pan with fried onions.
6. Add sour cream to mushrooms and onions, mix all the ingredients and continue to fry for another 2-3 minutes.
7. Pour flour and black pepper into the mixture. Stirring constantly, fry the future julienne for 2-3 minutes.
8. Cream cheese grate on a coarse grater. In order to facilitate this process, you can first freeze the cheese a little.
9. Arrange the mushrooms with sauce in portion molds, sprinkle with grated cheese.
10. Place the tins with julienne in an oven preheated to 150 degrees and bake the food for 5-7 minutes.
11. When the cheese melts and covers the julienne appetizing crust, carefully remove the dish from the oven and serve immediately.

I want to say that any julienne can be prepared both in portioned tins (cocotte dishes, ceramic pots, tins for small muffins), and in a large baking dish. The first option is the most convenient, especially for serving on a festive table with a large number of guests. If desired, you can emphasize the taste and aroma of julienne from honey agarics with such spices as dried basil, oregano, thyme. To make the dish even more appetizing, sprinkle each serving with finely chopped parsley before serving.

Julien became traditional dish on our tables. Delicate taste this dish has conquered more than one stomach. We suggest you try julienne with honey agarics. So let's take the following ingredients:

  1. chicken - 300 gr
  2. frozen mushrooms - 200 gr
  3. onion - 1 piece
  4. flour - 2 tablespoons
  5. cream - 300 ml
  6. cheese hard varieties- 100 gr
  7. vegetable oil - for frying
  8. salt to taste

Let's start with the chicken. It is preferable to use the breast, which must be boiled in salted water. When the water boils, cook the breast for about half an hour.

boil chicken breast

When the chicken is cool, let's cut it. As a result, you should have small portions chicken pieces.

cut the chicken into small pieces

The next “operation” is chopping onions.

chop onions

Frozen mushrooms, which are the main component of julienne, simply defrost and leave them intact.

frozen mushrooms must first be defrosted

In oil, begin to fry the chopped onions. After about five minutes, add honey mushrooms to the onion. Continue frying for eight minutes.

fry the onion with mushrooms

Now add the chicken pieces and simmer all the ingredients for another seven minutes.

add chicken and fry

In a dry frying pan, fry a little two tablespoons of flour.

pour 2 tablespoons of flour into the pan

Add the cream to the flour, bring the mixture to a boil.

add cream

Now add fried onions, honey mushrooms and chicken pieces to the mixture. Stir and simmer a little.

connect fried mushrooms with meat and cream

We transfer the mixture to julienne molds.

put in a julienne mold

We grate hard cheese (grater with large cells). Sprinkle the mixture with cheese and put the molds in the oven for half an hour.

three cheese on top

Julienne with mushrooms and chicken cooked. Bon Appetit!

roast with mushrooms ready

Julienne with mushrooms recipe with ham

Video is a recipe. Ingredients (quantity to taste):

  1. onion
  2. garlic
  3. olive oil
  4. Champignon
  5. carbonate
  6. sour cream
  7. cheese (Parmesan)
  8. greens (parsley, dill)


A la carte mini-masterpieces can be served to guests, wait for praise!

spent: 30 minutes for boiling mushrooms, 7 minutes for frying and assembling, 10 minutes in the oven, only about 47 minutes

A simple recipe for julienne honey mushrooms home cooking step by step with a photo. Easy to cook at home in 50 min. Contains only 107 calories. Author's recipe for home cooking.



  • Prep time: 7 minutes
  • Cooking time: 50 minutes
  • Calorie count: 107 kcal
  • Servings: 10 servings
  • Complexity: A simple recipe
  • National cuisine: home kitchen
  • Type of dish: Julienne

Ingredients for ten servings

  • Honey mushrooms 1 kg
  • Bow 2 pcs.
  • Sour cream 250 gr
  • Cream cheese 150 gr
  • Butter 50 gr
  • Wheat flour 1 table. l.
  • Salt to taste
  • Ground hot pepper to taste

Step by step cooking

  1. You can start this recipe with the words "collect real mushrooms." Mushrooms are very easy to confuse with false poisonous mushrooms, so be very careful when collecting. Poisonous mushrooms, as a rule, are more brightly colored and their flesh is not white, but yellow, and they taste bitter. Honey mushrooms grow on stumps, hence the name.
  2. This is very delicious mushrooms, go well for pickling and pickling. And you can cook julienne from honey agarics. The word julienne comes from the French "July", but it is better to collect honey agariches for food in the fall.
  3. We clean the mushrooms from the earth and grass, sort out and fill them with water. We heat on the stove until it boils, drain through a sieve, rinse the mushrooms with cold water, pour boiling water, salt the water in a saucepan and set to cook for 30 minutes.
  4. Finely chop the onions, and fry in ghee until transparent.
  5. We take out the mushrooms, add to the pan and fill with heavy cream or sour cream. For baking, we need cocotte makers (ceramic shallow pots with handles). We put mushrooms with onions and sour cream in them and fill everything with grated cream cheese.
  6. The oven should be preheated to 150 degrees. In order for the cheese to melt, and this is an indicator of the readiness of the dish, about 7 minutes is enough.
  7. Hope you find the recipe useful. Bon Appetit.

Have you tried cooking julienne yet? It's fast, easy and delicious.

7 simple recipes with honey mushrooms

Cocotte bowls are small portioned bowls with a handle that look like a smaller copy of a bucket. Now there are any in stores: both metal and ceramic. It all depends on your taste. Julienne is prepared in the same way in one and the other dishes. Many who do not have cocotte makers use improvised means to prepare julienne. These can be pots or just a baking dish.

The most common foods for julienne are, of course, chicken and mushrooms. You can take any chicken, chicken - it is also a chicken in Africa. But the mushrooms in our recipe are mushrooms, or mushrooms, as they were called before. Honey mushrooms are late autumn mushrooms. If you are lucky to visit the forest on the last fine days, and you stumbled upon a handsome stump, studded with a brood of modest mushrooms, then consider yourself lucky. True, one must be careful, false mushrooms grow in the same way. And what distinguishes them is: 1) the color of the cap, in false ones the color of the cap is bright, in real honey agarics - a weakly pronounced ocher color; 2) in real honey agarics, the bottom of the cap has rare plates, and in the false ones there are no scales on the cap; 3) real mushrooms have a cuff ring on the leg, but false ones do not; 4) in real ones - the flesh is white, in false ones - yellow and bitter. The mushrooms, despite their unpresentable appearance, are delicious mushrooms. Let's make sure of this by preparing julienne from honey agarics with chicken.

To cook julienne from honey agarics with chicken, we need:

chicken meat - 500 g honey mushrooms - 300 g onion - 1 pc. hard cheese - 100 g wheat flour - 50 g butter - 50 g sour cream - 250 g salt, pepper

How to cook julienne with chicken and honey agarics:

1. Cut the chicken into thin slices and fry on vegetable oil until ready. 2. We shred mushrooms not finely, so that the mushroom can be felt. Fry with onions in butter. Stew a little. 3. Prepare the sauce. Fry the flour, first add a piece of melted butter to it, then drive in the sour cream, stirring so that no lumps form. 4. Put the chicken and mushrooms in the cooked dish, salt and pepper, add seasoning if desired and pour the sauce on top. 5. Grate the cheese and sprinkle on our dish. 6. Put in a preheated oven for baking. It takes 10-15 minutes for the cheese to form a golden crust. This is enough time to prepare your hot snack - julienne. 7. Serve immediately.

Meat and mushrooms in sour cream are nutritious, high-calorie and surprisingly tasty. Bon Appetit!

More recipes

Julienne in a baguette

  • Cream (40% or 60%) - 70 ml
  • Onions (medium) - 3 pieces
  • Vegetable oil - 3 tbsp. l.
  • Flour - 2 tbsp.

Get the Recipe: Honey Agaric Julienne - Oven

  • Mushrooms (I have champignons) - 500 g
  • Cheese - 150 g
  • Baguette (long) - 2 pieces
  • Spices (salt, white pepper)
  • Chicken breast (boiled) - 2 pieces

    • Cooking "Julienne in a baguette"

    We cook julienne in any way you like. For example: Wash the mushrooms, dry, chop finely, fry in vegetable oil until the liquid evaporates. Gently remove the mushrooms from the butter with a slotted spoon into another dish. In the oil remaining in the pan, fry very finely chopped onions over low heat until completely transparent. The onion must then dissolve in the sauce, i.e. do not burn and become completely soft. Return the mushrooms to the pan, add finely chopped chicken (or sausages, or ham, or fried bacon - whatever will be in the fridge), heat everything together, sprinkle with flour, heat, stirring continuously. Add cream, 1 glass warm water, salt, spices, stir, simmer all min. 10, stirring occasionally. There should be a lot thick sauce... Cut the baguette into even pieces, select the crumb, trimming with a sharp knife along the walls. If the bottom turns out to be full of holes, "repair" with a circle of crumb. Arrange the baguette cups in a lightly oiled mold, lay out the julienne, sprinkle with cheese Bake in hot oven(180 * C) 10-15 minutes, at the end switch to the grill to brown the cheese. Cups are obtained for 2-3 "bites" - you can eat like pies, without utensils. It is very good for a buffet table - to do it in advance, remove it from the refrigerator at the right time and heat it up in the microwave. Convenient as a lunch to work - hearty and tasty. Yes!!! I dry the crumb while it is warm, wrinkle it with my hands - it turns out beautiful breadcrumbs... The photographs show half of the declared products.

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