Butter julienne: recipes with photos

In addition to the traditional ways of preparing wild mushrooms – salting, pickling and frying, you can use them to create real culinary delights. Butter julienne is very easy to prepare, and its taste will amaze even experienced gourmets. A wide variety of recipes allows everyone to choose a dish that perfectly suits their gastronomic preferences.

How to cook butter julienne

To get a delicious dish, you need to responsibly choose the right ingredients. Butter must be fresh. When collecting them, it is worth giving preference to younger representatives of the mushroom kingdom, as they are less susceptible to pest damage. In addition, medium-sized specimens have a denser structure and will not fall apart during cooking.

Despite the fact that young butternuts do not need pre-cooking, additional heat treatment will protect yourself from possible harm to health. Before it, you need to clean the butterflies from dirt and small insects, as well as remove the damaged areas of the hat and legs. It is necessary to remove the oily film from the hat – otherwise the finished julienne will be bitter.

The key to a quality julienne is quality cream. Since they are the second most important component of the dish, you should not save on them by using a low-fat product. The best cream is 20% fat – they will help emphasize the mushroom taste, adding delicate creamy notes. Sometimes, in addition to cream, you can use sour cream to create a slight sourness.

The third fundamental component of julienne is the onion. Do not use lettuce and red varieties. Traditional onions are great for creating a culinary masterpiece – they will add juiciness to the finished dish.

Julienne is pretty easy to make. Mushrooms and onions are fried almost until fully cooked, then mixed with cream and other additional ingredients. The mixture is transferred to cocottes, sprinkled with cheese each and sent to the oven to brown the crust.

Butter julienne recipes

You can find a large number of recipes and photos of cooking julienne from butter. Despite this variety, the dish always has basic ingredients – butter, cream and onions. Most often, cooking methods are distinguished only by additional ingredients or spices used. Cheese is almost always used – the basis of a golden crust.

In order to make the dish more satisfying, housewives and chefs add various types of meat to it. The most common addition is chicken fillet – it has a neutral taste that goes well with the creamy mushroom component. In addition, you can use meat delicacies. For example, beef tongue is ideally combined with boletus and allows you to create a more spectacular dish.

Other additives include sour cream, milk, flour, butter, and garlic. It is not uncommon to find recipes with ingredients such as walnuts, cauliflower, or pasta. The most popular spices are paprika, black and red peppers.

Butter julienne with chicken and cream

One of the most popular and beloved by housewives recipes. Ease of preparation, combined with an excellent result that will not leave anyone in the family indifferent, allows him to take his rightful place in personal cookbooks.

To get such a culinary masterpiece, use:

• 400 g fresh oil;
• Xnumx chicken fillet;
• 300 ml of 20% cream;
• Xnumx g durum cheese;
• 2 bulbs;
• 2 st. l. butter;
• 2 Art. l flour;
• salt and seasonings as desired.

Chicken fillet is boiled in lightly salted water for 10 minutes, then cut into medium-sized strips. Mushrooms are boiled for 20 minutes, then cut into small cubes. Onions are fried in butter until soft.

All ingredients are mixed, adding cream and flour to them. The resulting mass is laid out in cocottes. Sprinkle each of them on top with grated cheese on a coarse grater. Kokotnitsa is sent to the oven for 15-20 minutes at a temperature of 180-200 degrees.

Butter julienne with sour cream and olives

Adding to the classic sour cream recipe is a great opportunity to get a light creamy sourness and extra satiety. Olives act in the recipe as an original addition, necessary to give it a unique taste.

To prepare julienne you need:

• 500 g butter;
• 1 st. fat cream;
• 100 g sour cream;
• 50 g of pitted olives;
• 2 Art. l flour;
• 1 bulb;
• 100 g parmesan;
• butter for frying;
• salt to taste;
• 1 tsp dried basil;
• 1 h. l. peppers.

The oil is boiled for 15 minutes in boiling water, after which it is thrown into a colander so that excess water is drained from them. Mushroom bodies are cut into small pieces. At this time, fry the onion in butter until fully cooked. Olives are cut into pieces. Cream is mixed with sour cream, salt and spices.

Mushrooms are mixed with fried onions and poured with prepared creamy sauce. The mass is laid out in cocottes and sprinkled on top with a hat of grated cheese. Cocotte makers are sent to the oven for 20 minutes at a temperature of 180 degrees.

Butter julienne with tongue

Boiled beef tongue allows you to turn an ordinary dish into a work of culinary art. This ingredient makes the julienne more tasty and satisfying at the same time.

To prepare such a great appetizer, use:

• 200 g of beef tongue;
• 200 g butter;
• small onion;
• 100 g hard cheese;
• 1 Art. l. butter
• 200 ml cream;
• 1 Art. l flour;
• salt to taste;

Mushrooms are boiled for 1/3 hour in salted water, then cut into small cubes. The boiled tongue is cut into strips. Onions are fried in oil until golden brown. All ingredients are mixed and seasoned with cream. To them add flour and a little salt to taste.

Kokotnitsa fill with the resulting mass. Spread a layer of hard cheese grated on a fine grater on top. Cocotte makers are sent to the oven. The cooking process takes place at a temperature of 200 degrees for 10-15 minutes. As soon as the crust is browned, you can take out the julienne and serve it to the table.

Butter julienne with nuts

Walnuts are a great addition to many dishes. In julienne, they perfectly reveal their taste in combination with mushrooms, onions, chicken and cream and cream cheese.

To prepare such a culinary masterpiece, use:

• 200 g butter;
• Xnumx chicken fillet;
• 250 g hard cheese;
• 150 g of curd cheese;
• 200 g of onions;
• 100 g of walnut kernels;
• 200 ml whipping cream;
• salt and seasonings to taste.

Mushrooms are fried without boiling, together with finely chopped onions until half cooked. Slightly boiled chicken fillet is added to them, fried until a crust appears and removed from heat. In a separate bowl, mix cream, cream cheese and crushed walnuts.

All ingredients are mixed and laid out in small cocottes. On top of each cocotte maker make a hat of grated cheese. Cocotte makers are placed in the oven for 15 minutes at a temperature of 200 degrees.

Caloric value

Due to the large amount of fatty components contained in the product, the calorie content of the finished julienne is high. Products such as heavy cream, sour cream and hard cheese have a high fat content, which do not have the best effect on the final nutritional value.

100 g of butter julienne prepared according to traditional technology contains:

• proteins – 6,5 g;
• fats – 8,7 g;
• carbohydrates – 2,8 g;
• calories – 112,8 kcal.

The main advantage of butter julienne is the almost complete absence of carbohydrates. At the same time, depending on the additional ingredients, the caloric content and balance of BJU may vary. If you use less fat cream and sour cream, you can get a more diet julienne. Chicken fillet or beef tongue add a large amount of pure protein to the dish.

Conclusion

Julienne with boletus can become a real decoration of any table. The combination of mushrooms, cream and cheese, proven for centuries, will not leave indifferent any gourmet. A wide variety of cooking recipes will allow each housewife to prepare the perfect dish, suitable for the taste preferences of family members.