Champignon julienne: step by step recipes

Champignon julienne with the addition of other products is a popular and delicious hot appetizer. For its preparation, classic dishes are used – cocotte makers. However, if there are none, you should not refuse to cook the dish. Replace cocotte makers with ceramic tea cups, or pots, ready-made tartlets made from puff pastry or shortcrust pastry. You can simply cook julienne in a pan without a handle or in a baking dish.

How to properly cook champignon mushroom julienne with the addition of other ingredients can be found in the proposed recipes with a step-by-step description.

Recipe for classic champignon julienne in a frying pan

Few housewives know how to properly cook mushroom julienne. It is worth noting that the recipe for making classic champignon julienne in a pan is quite simple and understandable. Having prepared a dish just once, you will understand the principle of the process and will be able to supplement or change it to your liking.

• 700 g mushrooms;
• 150 ml cream;
• 150 ml of sour cream;
• 1,5 Art. l flour;
• 2 bulbs;
• 200 g cheese;
• 50 g butter;
• Salt.

We offer you to watch a video recipe for cooking a classic champignon julienne in a pan.

1. After cleaning, cut the mushrooms into strips, put in a pan and fry without adding oil until the liquid evaporates.
2. Add oil, add onion cut into half rings, add salt and fry for 10 minutes.
3. Pour flour, evenly (through a sieve) distributing over the surface, mix.
4. Fry for 3-5 minutes, pour in the cream and sour cream, mix thoroughly.
5. Grate hard cheese on top, distribute evenly over the dish, cover the pan with a lid.
6. On the lowest heat, simmer the mass for 20 minutes, until a crust appears on the surface, do not mix.

Classic julienne can be made from champignons with the addition of chicken, which will only improve the taste of the dish and make it richer and more aromatic.

The recipe for julienne from champignon mushrooms in the oven

As already noted, mushroom juliennes are usually cooked in the oven in special containers called cocotte makers. In French restaurants, the dish is served in them. Without cocottes, you can use ceramic cups or a regular baking dish.

• 600 g mushrooms;
• 2 bulbs;
• 300 ml of fat-free cream;
• 2 Art. l flour;
• 200 g hard cheese;
• 4 tbsp. l. vegetable oil;
• Salt and ground black pepper.

The recipe for julienne from champignon mushrooms is described below in stages. Sticking to it, you will have a wonderful dish.

1. Peel the mushrooms, rinse in water and cut into strips.
2. Put in a hot dry pan and fry over medium heat until the liquid has completely evaporated.
3. Pour in the oil and immediately add the chopped onion.
4. Fry the vegetable until a pleasant golden color, stirring constantly.
5. Sprinkle the flour evenly over the surface, mix thoroughly and fry for 2-3 minutes.
6. Enter the cream, salt and pepper to taste, mix.
7. Transfer the entire mass to cocottes or an oiled form.
8. Combine the grated cheese with small breadcrumbs and sprinkle the surface of the dish (the crust turns out to be amazing in taste).
9. Place the container in the preheated oven for 20 minutes. and bake at 180°C.

Recipe for a classic champignon julienne with chicken and cheese in a slow cooker

It turns out that the classic champignon julienne can be cooked in a slow cooker – the recipe is simple and easy for any housewife. Having such equipment in your kitchen, you can make a hot appetizer your signature dish.

• 400 g mushrooms;
• Xnumx chicken fillet;
• 2 onion heads;
• 1,5 Art. l flour;
• 300 ml of milk;
• 100 g hard cheese;
• 2 st. l. butter;
• 4 tbsp. l. vegetable oil;
• 2 garlic cloves;
• 1 pinch of ground nutmeg;
• Salt.

Learn how to cook julienne from champignons and chicken using a slow cooker from a detailed description of the process.

1. Rinse the chicken fillet under running water, finely chop with a knife.
2. Set the multicooker to the “Baking” mode for 50 minutes.
3. Pour vegetable oil into the bowl, peel the garlic and cut into several pieces, put in the oil.
4. Once the garlic turns golden, remove and discard.
5. Pour chopped onion into a slow cooker and fry for 5-7 minutes.
6. Add thinly sliced ​​champignons and mix thoroughly.
7. Introduce the chicken fillet and fry the whole mass with constant stirring.
8. As soon as the fruit bodies and meat acquire a golden crust, sprinkle the mass with flour, mix thoroughly.
9. Add the butter and, without ceasing to stir the butter, pour in the milk in a thin stream to make a sauce.
10. Salt to taste, season with nutmeg and mix.
11. Pour a layer of grated cheese on top, close the lid and leave the julienne in the “Baking” mode for 10 minutes. in a multicooker. This time is enough for a seductive fragrant cheese crust to appear on the surface of the dish.

The classic recipe for mushroom julienne in pots

The classic recipe for champignon julienne in pots will save time. By distributing all the ingredients in ceramic containers, and putting the dish to bake in the oven, you can get an independent hot snack for any dinner.

• 1 kg of mushrooms;
• 4 bulbs;
• 200 g hard cheese;
• 200 ml of sour cream;
• 50 g butter;
• 2 tbsp. l. vegetable oil;
• Salt;
• ½ tsp ground black pepper;
• 1 garlic clove.

A recipe with a photo will help you prepare a classic champignon julienne.

The classic champignon julienne recipe can be “diluted” with chicken or other meat. This will give the dish more flavor and richness, not to mention taste.

How to cook julienne from fresh champignon mushrooms with cheese in tartlets

Many housewives like the option of making champignon julienne in tartlets. All your family and guests will be delighted with such a delicious and beautiful dish.

• 20 snack tartlets;
• 2 onion heads;
• 600 g mushrooms;
• 50 g hard cheese;
• 100 ml of sour cream;
• 1 Art. l flour;
• 50 g butter;
• Salt.

You can cook julienne from fresh champignons, or you can use a more original option – with pickled mushrooms.

1. Mushrooms are sorted, washed and cut into thin slices.
2. Butter is heated in a frying pan, and champignons are laid out, fried over medium heat, until all the liquid has evaporated.
3. The onion is peeled, washed and cut into half rings, added to the mushrooms and fried for 10 minutes, salted to taste.
4. The flour is sifted directly into the pan and mixed thoroughly.
5. It is fried for 3-4 minutes, with constant stirring.
6. Sour cream is added, everything is mixed, left to cool and only then tartlets are filled.
7. Sprinkle grated cheese on top of the tartlets, put on a baking sheet covered with parchment.
8. The baking sheet is placed in an oven preheated to 200 ° C and the dish is baked for 7-10 minutes.

Mushroom julienne recipe with sour cream and mussels

Delicate in texture and tasty, it turns out julienne of champignons with sour cream and mussels. Such an appetizer will become a favorite on the buffet table for all those present.

• 300 g mussels;
• 400 g mushrooms;
• 400 ml of sour cream;
• 4 Art. l flour;
• 100 g butter;
• 150 g hard cheese;
• Salt and a mixture of ground peppers.

Cooking champignon julienne with sour cream according to a recipe with a step-by-step description that any novice cook can handle.

1. Defrost mussels, put on a paper towel and dry at room temperature.
2. Cut the prepared mushrooms into strips, do the same with the mussels.
3. Melt the butter in a frying pan, add flour and fry until browned with thorough stirring.
4. Put chopped mushrooms and mussels, pour in sour cream, salt and pepper, simmer for 5 minutes, turn off the heat.
5. Lubricate a deep form with oil, put the mass on top and sprinkle with grated hard cheese on a coarse grater.
6. Put in an oven preheated to 190 ° C and bake for 15-20 minutes.

How to make mushroom julienne with cream and squid

You will love another recipe for mushroom julienne, but with cream and squid. A real delicacy will appeal to gourmets.

• 1 kg of mushrooms;
• 4 small squids;
• 3 onion heads;
• 500 ml low-fat cream;
• 3 tbsp. l. vegetable oil;
• 200 g of hard cheese;
• Parsley;
• Salt and paprika – to taste.

Learn how to make julienne from champignons in the detailed recipe.

1. Rinse the squid, peel, cut into thin strips and salt to taste.
2. Mushrooms cut into strips, put in a pan with oil and fry for 15 minutes.
3. Peel the onion, cut into half rings, add to the mushrooms and fry for 5 minutes.
4. Add squids, fry for 5 minutes, pour in cream, mix and add paprika and salt to taste, mix again.
5. Put in pots or a baking dish, sprinkle with grated cheese on top and put in the oven.
6. Bake 15-20 min. at a temperature of 180 ° C, when serving, decorate the dish with sprigs of green parsley.

Recipe for chicken julienne and canned champignons

The canned champignon julienne recipe will come in handy when guests are already on the doorstep. A thrifty hostess always has a hidden jar of mushrooms for special occasions.

• 400 g of chicken breast;
• 600 g marinated mushrooms;
• 2 bulbs;
• 4 Art. l sour cream;
• 1 tsp flour;
• 70 g butter;
• 100 g cheese;
• Salt and ground lemon pepper – to taste.

The recipe for chicken julienne with champignons is described in detail.

1. Rinse the mushrooms, put in a colander and leave to glass the liquid.
2. Cut the chicken meat into cubes and fry in a pan for 10 minutes, put it on a plate with a slotted spoon and let it cool.
3. Salt and sprinkle with ground pepper to taste, mix.
4. Cut the onion into half rings, mix with sliced ​​u5buXNUMXbmushrooms and fry in oil for literally XNUMX minutes.
5. Put the mushrooms with onions to the meat, and melt a little butter in a pan and add flour, fry for 2-3 minutes.
6. Add sour cream, mix and let boil for 1-2 minutes.
7. Put meat with mushrooms and onions in prepared baking dishes.
8. Pour over the sauce and sprinkle with a layer of grated cheese.
9. Put in a hot oven for 15 minutes and bake at 180°C.

How to cook julienne from chicken and frozen champignons

Frozen champignon julienne is prepared quite simply and will please everyone who tries it.

• 500 g mushrooms;
• 2 bulbs;
• 2 chicken fillet;
• 1 tbsp. l. butter;
• 200 g cheese;
• 300 ml of milk;
• 2 Art. l flour;
• Vegetable oil;
• Salt.

1. Boil chicken fillet for 15 minutes. in salted water, let cool and cut into cubes.
2. Cut the thawed mushrooms into strips and place on a paper towel.
3. Peel and chop the onion into cubes, put in a pan with a little vegetable oil and fry for 7-10 minutes.
4. Put the mushrooms and chicken meat, salt, mix and simmer for 20 minutes.
5. In a separate frying pan, melt the butter, add flour, mix and fry for 2-3 minutes.
6. Pour in milk, mix from pieces and heat until thickened.
7. Add sauce to mushrooms and meat, mix and remove from heat.
8. Divide the julienne into portioned molds, sprinkle with a layer of grated cheese on top and place in the oven.
9. Bake for 20-25 minutes at 190°C.

How to cook julienne from chicken and champignons in pepper

Try a brand new serving of mushroom and chicken julienne: not in molds, but in bell pepper halves – everyone will be surprised.

• 4 sweet peppers;
• 300 g mushrooms;
• Xnumx chicken fillet;
• 1 bulb;
• 1 Art. l flour;
• 200 ml cream;
• 100 g cheese;
• Salt and vegetable oil.

How to cook julienne from champignons and chicken, you can learn from the description of the recipe.

1. Boil chicken meat until tender, cool and chop finely.
2. Similarly, chop the prepared onions and mushrooms.
3. In a frying pan in a small amount of oil, fry the onion, add the mushrooms and continue to fry for 15 minutes.
4. Add chicken meat, mix, fry for 5 minutes. and remove from the stove.
5. In a separate dry frying pan, fry the flour, pour in the cream, beat with a whisk and heat well (do not boil!).
6. Salt and pour over the mushrooms and chicken, mix thoroughly.
7. Cut pepper in half, remove seeds and stem.
8. Grease the form with oil, put the pepper, stuff it with julienne and put a layer of grated cheese on top.
9. Place in oven preheated to 190°C and bake for 15 minutes.

Julienne with chicken, mushrooms, cheese and potatoes

Chicken, champignon and potato julienne is a dish with excellent refined taste and ease of preparation.

• Xnumx chicken fillet;
• 10 potato;
• 500 g mushrooms;
• Salt, vegetable oil;
• 1 tbsp. l. butter;
• 500 ml of milk;
• 2 Art. l flour;
• 200 g cheese;
• 1 bunch of green parsley.

How to cook julienne from champignon mushrooms, chicken and potatoes?

1. Peel the potatoes, wash and cut into strips, fry in vegetable oil until golden brown.
2. Cut the meat into thin strips, mushrooms into cubes and put in another pan with a little oil.
3. Salt, mix and fry for 15 minutes. on slow fire.
4. Melt the butter, add flour, rub well and fry for 2-3 minutes.
5. Pour in the milk, mix, let it thicken a little and pour over the meat and champignons.
6. Boil over low heat for 5 minutes, add chopped herbs and mix.
7. Fill an oiled mold with potatoes, put mushrooms and meat.
8. Pour sauce over and sprinkle with grated cheese.
9. Place in hot oven and bake for 30 minutes. at 180°C.
10. Divide into serving bowls and garnish with parsley leaves on top.

Mushroom julienne with chicken and broccoli

Very often, many housewives change the classic mushroom julienne recipes and, having connected their imagination, replace the components with something new. For example, broccoli or other vegetables are added to the recipe.

• 700 g mushrooms;
• Xnumx chicken fillet;
• 300 grams of broccoli;
• 2 carrots;
• 3 bulbs;
• 5 tomatoes;
• 2 tbsp. sour cream;
• 200 g hard cheese;
• 3 eggs;
• 100 g butter;
• Salt and black ground pepper;
• 3 tbsp. l. chopped green parsley.

The recipe for mushroom and chicken julienne with broccoli is a great option for a hearty and healthy dinner for the whole family.

1. Wash the mushrooms and vegetables, peel, rinse again and cut: carrots and tomatoes into thin circles, julienned mushrooms, diced onions, broccoli divided into inflorescences.
2. Rinse the meat, boil for 15 minutes. in salted water with the addition of bay leaf and allspice.
3. Let the meat cool in the broth, then remove, cut into slices and fry in oil until golden brown.
4. Boil carrots and broccoli in chicken broth for 15 minutes.
5. Fry mushroom sticks in a small amount of butter until golden brown.
6. Fry the onion separately in oil until transparent, mix with carrots and broccoli, add salt and pepper to taste.
7. Put all the vegetables in a mold greased with butter, put the meat on top, salt and then put a layer of mushrooms.
8. Distribute tomato circles with the top layer, pour sour cream mixed with eggs and sprinkle with hard cheese grated on a fine grater.
9. Put in an oven preheated to 180 ° C and bake for 30 minutes.
10. When serving, sprinkle with chopped parsley.