Chanterelle julienne: cooking recipes with photos

Julienne with chanterelles is a fragrant and very tasty dish that has gained particular popularity among housewives. Cooking does not cause difficulties even for beginners and takes a minimum of time, and the finished dish will delight those gathered at the table on weekdays and holidays.

Features of cooking chanterelle julienne

The dish itself comes from France and is a hot appetizer of chicken, mushrooms and sauce. In the traditional version, only champignons are used as mushrooms, but it will become much tastier and more aromatic if you use fresh chanterelles instead.

The season for collecting chanterelles takes place in early July. It is at this time that they are most in the forests. Mushrooms do not store well at elevated temperatures, so they try to use them as quickly as possible. If too many mushrooms have been collected, they can be cleaned and frozen.

Before you start cooking, mushrooms must be properly prepared. Fresh forest products are immersed in cold water for 30 minutes – this greatly simplifies their cleaning. When all the garbage (twigs, leaves, lumps of earth) remains in the water, the mushrooms are washed under running water. Everything that could not be washed must be cut out.

The standard cooking technology is simple – the mushrooms are boiled, stewed together with the sauce, and then laid out in cocotte makers. Top each serving with cheese and bake in the oven for 5 minutes. So it turns out a very simple, but delicious dish.

How to cook chanterelle julienne

There are two ways to prepare a hot snack – in the oven and without it. For the first option, you will need cocotte makers (or other heat-resistant portioned dishes). The second option is light and easy to prepare.

Chanterelle julienne in the oven

The dish is prepared according to traditional technology using an oven.

1. Onions, chicken meat, mushrooms are cut into medium-sized pieces and fried in oil in a pan, poured with sauce.
2. When the sauce thickens and the rest of the ingredients are cooked, the mixture is laid out in portioned dishes – cocotte makers (small ladles), pots, or others.
3. Add a layer of grated cheese on top. The dishes are placed in an oven preheated to 200 0C.
4. Bake until golden brown.

Chanterelle julienne in a frying pan

Snack can also be cooked in a pan.

1. Onions, chicken meat and mushrooms are cut into thin strips, fried in a pan in vegetable oil.
2. Add sauce to them, stew everything together until cooked.
3. At the end, a layer of grated cheese is laid on top and cooked under the lid for another couple of minutes.

The method of cooking without an oven takes much less time, and the dish turns out to be no less tasty.

Chanterelle julienne recipes

There are a wide variety of French recipes. Below are the most interesting and delicious step-by-step chanterelle julienne recipes with photos.

Classic chanterelle julienne recipe

Traditionally, mushroom julienne is cooked with bechamel sauce. For the dish you need:

• chanterelles – 0,3 kg;
• onions – 1 pcs.;
• hard cheese – 0,1 kg;
• milk – 300 ml;
• vegetable oil – 2 tablespoons;
• flour – 2 tablespoons;
• butter – 50 g;
• nutmeg (ground) – 1 tsp;
• salt pepper.

Step-by-step instruction

1. Onions and mushrooms are fried in oil until the released water evaporates from the latter, and the onion becomes transparent.
2. Melt butter in a saucepan and add flour to it. While constantly stirring, pour in the milk, making sure that the sauce is free of lumps.
3. The filling is brought to a boil, the fire is turned off. Add nutmeg and stir.
4. The roast is laid out in pots, sprinkled with half of the grated cheese.
5. The sauce is poured into pots, the remaining cheese is spread on top.
6. In the oven, preheated to 180 0C, place the filled pots and bake for 20 minutes.

Chanterelle julienne recipe with cream

The classic recipe involves preparing an appetizer with the bechamel sauce given in the previous recipe. The same principle can be used to prepare cream sauce. Here you will need:

• chanterelles – 0,5 kg;
• onions – 1 pcs.;
• hard cheese – 0,1 kg;
• fat cream – 200 ml;
• vegetable oil – 4 tablespoons;
• flour – 2 tablespoons;
• salt pepper.

How to make

1. The onion is fried, then chopped mushrooms are added to it. The frying continues until the water released from the latter evaporates.
2. Sauce is prepared in a saucepan: cream is slowly poured into the flour and constantly stirred so that lumps do not appear. The sauce is brought to a boil and removed from heat.
3. The frying is laid out in pots, filling their volume by 2/3. Place half of the grated cheese on top.
4. Sauce is poured into each pot and cheese is laid out on top.
5. The dishes are placed in the oven and baked for half an hour at a temperature of 180 0C.

Dried chanterelle julienne recipe

In order to make a dish, you can use dried mushrooms. The hostesses note that the finished product will be even more fragrant than with the addition of fresh mushrooms.

The difference in using dried and fresh mushrooms is that the former have to be soaked in cool water for 2 hours and then squeezed. Then they can be pre-boiled in the same water. Then they are used in the same way as fresh.

Chanterelle julienne recipe with Adyghe cheese and chicken

Adyghe cheese is not quite a standard ingredient, it gives the dish a special taste. In its absence, you can take cheese or cottage cheese. What you need:

• chanterelles – 0,5 kg;
• chicken fillet – 0,2 kg;
• onion -2 pcs.;
• Adyghe cheese – 0,2 kg;
• fat cream – 300 ml;
• vegetable oil – 4 tablespoons;
• flour – 2 tablespoons;
• salt, pepper, green onions.

Phased Instruction:

1. The onion is peeled, finely chopped and fried until soft.
2. Large mushrooms are cut into several pieces, added to the onion.
3. Chicken fillet is cut into thin medium-sized strips and added to the pan to the rest of the ingredients.
4. All fry for 15 minutes, stirring occasionally with a spatula.
5. In parallel with the frying, prepare the sauce: mix flour with cream, add seasonings and a small amount of green onions, half of the grated Adyghe cheese.
6. The sauce is poured over the mixture, everything is stewed under the lid for 5 minutes.
7. The hot dish is distributed in pots, sprinkled with the remaining cheese on top.
8. In an oven preheated to 180 0C, julienne is baked for 10-13 minutes.

Chanterelle julienne recipe with sour cream

A hot appetizer is prepared with a sauce, the basis of which can be cream, sour cream or a mixture of both. Here it is proposed to prepare a dish with the addition of sour cream:

• mushrooms – 0,5 kg;
• chicken fillet – 0,2 kg;
• sour cream – 0,4 kg;
• hard cheese – 0,3 kg;
• onion -1 pcs.;
• Bulgarian pepper – 1 pcs.;
• Garlic – 2 cloves;
• vegetable oil – 4 tablespoons;
• flour – 2 tablespoons;
• salt.

How to do it:

1. Mushrooms are boiled in water for about 20 minutes. Then they are transferred to a colander and let the water drain.
2. Finely chop the onion, cut the garlic into thin plates and fry everything together in vegetable oil.
3. Chicken fillet is cut into medium-sized strips and sent to fry with onions and garlic.
4. After 10 minutes, chopped chanterelles are added to them. All together fry for 5 minutes.
5. Bulgarian pepper is freed from seeds and medium-sized cut. Add to skillet and simmer for 10 minutes.
6. In a separate bowl, mix sour cream, half the grated cheese, salt and flour.
7. Heat-resistant dishes are half filled with julienne, poured with sauce and put in an oven preheated to 180 0C for 5 minutes.
8. The dishes are taken out, filled with the remaining julienne, sprinkled with cheese on top and put back in the oven for 10-12 minutes.

Chanterelle julienne recipe with chicken liver

An unusually tasty and tender mushroom product is obtained using chicken offal. This recipe uses the liver, it can be replaced with hearts:

• mushrooms – 0,5 kg;
• chicken liver – 0,2 kg;
• onions – 2 pcs.;
• hard cheese – 0,2 kg;
• fat cream – 300 ml;
• vegetable oil – 4 tablespoons;
• flour – 2 tablespoons;
• salt, pepper, green onions.

How to do it:

1. Chicken liver is boiled for half an hour in water, and then cut into strips.
2. Finely chopped onion is fried in vegetable oil, then chopped chanterelles and liver are added to it and fried for 15 minutes.
3. In a separate bowl, prepare a filling of cream, flour, salt, half the cheese and green onions.
4. Pour in the sauce, simmer for another 5 minutes.
5. The hot dish is laid out in pots, sprinkled with cheese and sent to the oven for 10 minutes.

Chanterelle julienne recipe with pork

Julienne is a rather satisfying dish, but a product prepared according to the following recipe will help feed hungry meat lovers:

• mushrooms – 0,4 kg;
• pork – 0,5 kg;
• onions – 2 pcs.;
• hard cheese – 150 g;
• Garlic – 2 cloves;
• vegetable oil – 4 tablespoons;
• flour – 1 tablespoons;
• milk – 1 cup;
• sour cream – 2 tablespoon;
• mayonnaise – 1 tbsp;
• butter – 50 g;
• salt pepper.

How to do it:

1. Onions are fried in one pan, chanterelles are also added here. In another pan, fried pork cut into small pieces.
2. The filling is prepared as follows: butter is melted in a saucepan, flour is fried on it and milk is carefully poured in, constantly stirring the whole mixture. Bring to a boil, remove from heat, add seasonings, mayonnaise and sour cream. Mix again.
3. Pork is laid out in pots, the next layer is frying from a frying pan, then they are poured with sauce and grated cheese is laid out.
4. The appetizer is baked for 25 minutes in an oven preheated to 180 0C.

Caloric value

Julienne is not considered a too fatty dish. Its calorie content may vary, depending on the addition of additional ingredients, but on average it is 130 kcal per 100 g of product.

Conclusion

Chanterelle julienne is a wonderful option for a hot snack, suitable for any holiday. The hostesses fell in love with this dish for its unique taste, aroma and ease of preparation.