Fresh, dried and frozen porcini mushroom julienne

Porcini julienne is considered one of the most delicious dishes. Better than these fruiting bodies for making hot snacks, you will not find. Having tried such dishes, you will remember their refined taste and aroma for a long time.

Classic julienne recipe with fresh porcini mushrooms

We suggest that you first get acquainted with the classic recipe for julienne with porcini mushrooms, which is very handy for any holidays.

• white mushrooms – 1 kg;
• onion – 5 pcs .;
• cream – 250 g;
• butter – 4 tbsp. l .;
• processed cheese – 150 g;
• hard cheese – 300 g;
• sugar – 1 st. l .;
• salt;
• ground black pepper.

Cut fresh mushrooms into strips, fry in oil until the water evaporates, about 25 minutes. Add a little salt and ground pepper, mix.

Cut the onion into half rings, fry separately in oil. Add sugar to caramelize the onion and give it a savory flavor.

Boil the cream for 2 minutes, add the grated melted cheese and mix well until it melts.

In the form put 3 tbsp. l. mushroom mixture, the second layer 2 tbsp. l. Luke.

Water 2 tbsp. l. cream cheese sauce and top with cheese, grated on a coarse grater.

Make one more layer: mushroom, onion, sauce and hard cheese.

Bake in the oven for about 15 minutes at 190°C.

The classic julienne is made with flour, but many do not like the flour sauce. Therefore, the option of julienne with melted cheese in a combination of mushrooms and cream is a good solution. Classic julienne with porcini mushrooms will turn out tender and fragrant.

Julienne with chicken, porcini mushrooms and cheese

Hot julienne with chicken and porcini mushrooms will come in handy during the cold season, when the family is waiting for something especially delicious for dinner.

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• chicken meat – 600 g;
• porcini mushrooms – 600 g;
• hard cheese – 300 g;
• onion – 3 pcs .;
• sour cream – 300 g;
• flour – 3 Art. l .;
• olive oil;
• salt;
• ground white pepper;
• paprika.

We suggest using a step-by-step recipe for julienne with chicken and porcini mushrooms.

Boil the meat, cool and cut into thin strips.

Mushrooms and onions cut into cubes, put in a hot pan with olive oil and fry until tender.

In a separate frying pan, fry the flour until beige, add sour cream, salt, pepper and paprika, and bring to a boil.

Combine meat and mushrooms, pour sour cream sauce and mix.

Distribute the finished filling in forms, pour a layer of grated cheese on top and send to the oven.

As soon as the top layer of julienne becomes golden, remove and serve the dish to the table.

Frozen porcini mushroom julienne recipe with chicken

An excellent appetizer for a feast will be a julienne of white frozen mushrooms. They do not lose their flavor even after defrosting.

• chicken fillet – 400 g;
• frozen mushrooms – 400 g;
• onion – 2 pcs .;
• cream (15%) – 300 g;
• melted butter – 20 g;
• cheese – 200 g;
• flour – 2 Art. l .;
• nutmeg – 0,5 tsp;
• lean oil;
• salt;
• greens (for decoration).

Cut the meat into slices, salt and fry in vegetable oil until golden.

Chop the onion into cubes and fry in oil until soft.

Cut the thawed and squeezed mushrooms into thin noodles and fry over high heat until tender.

Combine meat, onion and mushrooms, mix well and salt.

Fry the flour in a dry frying pan for 3-5 minutes, add melted butter, mix thoroughly and pour in the cream.

It is good to break the lumps, add the nutmeg and simmer until thickened.

Pour the sauce into the mushroom filling, mix and arrange among the cocotte makers.

Bake in the oven for 15 minutes at 180-190°C.

Serving the dish to the table, decorate with parsley sprigs. Fried toast with garlic sauce will look very good with julienne.

The frozen porcini mushroom julienne recipe will be an indispensable dish for those who do not have enough time for long culinary procedures, because the mushrooms are frozen already boiled.

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Dry porcini mushroom julienne with chicken

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You can also cook julienne from dried porcini mushrooms. However, before that, they need to be filled with cold water for 24 hours.

• mushrooms (dried) – 100 g;
• onion – 3 pcs .;
• sour cream – 100 g;
• chicken meat – 300 g;
• cream (fatty) – 250 g;
• cheese – 200 g;
• flour – 2 Art. l .;
• lean oil;
• ground pepper (black) – 1/3 tsp;
• salt;
• green onions – 1 bunch;
• walnuts – 0,5 tbsp.

This dried porcini mushroom julienne is not inferior in taste to other options. The tenderness and aroma of this dish will pleasantly surprise everyone who tries it.

Squeeze the soaked mushrooms, cut into small slices.

Chop the onions, fry in a saucepan until soft.

Add mushrooms to the onion and fry until the mushroom liquid evaporates.

Boil chicken meat, let cool, cut into strips and combine with mushrooms.

Sprinkle the mixture with flour, mix well, pour in sour cream and cream.

Simmer over low heat until the contents thicken.

Season with salt, pepper, crushed walnut kernels, chopped green onions and stir.

Divide the filling into shapes, grate the cheese, sprinkle on top and bake until golden brown.

Julienne recipe with porcini mushrooms and cheese in the oven

Next, we offer a recipe for julienne with porcini mushrooms and cheese. Here, the cheese will bring its exquisite taste and unique fragrant shade to the dish.

• mushrooms – 700 g;
• onion – 4 pcs .;
• hard cheese – 300 g;
• flour – 3 Art. l .;
• milk – 200 g;
• olive oil;
• butter – 70 g;
• salt;
• ground black pepper – a pinch;
• ground nutmeg – 1/3 tsp

Grind the mushrooms into strips and fry in olive oil until all the liquid has evaporated.

Add chopped onion to mushrooms and fry until soft.

Melt butter, add flour and mix thoroughly. Pour milk in portions and mix well.

Bring to a boil, remove from heat, add nutmeg, salt and pepper.

Half-fill the cocotte makers with mushroom and onion filling. Sprinkle with grated cheese and put the filling back on.

Spread the remaining grated cheese evenly over the top layer.

Bake julienne of porcini mushrooms in the oven until the cheese has acquired a creamy top.

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Porcini julienne with sour cream: recipe with photo

Another simple and uncomplicated recipe for porcini mushroom julienne with sour cream can please your family any day. Moreover, this option of a hot appetizer is prepared in just 30 minutes.

• porcini mushrooms – 800 g;
• onions – 3 onions;
• sour cream – 200 g;
• cottage cheese (not sour) – 100 g;
• cheese – 300 g;
• paprika;
• vegetable oil;
• seasoning for mushrooms – 1 tsp;
• bunch of green parsley.

Cut the mushrooms into small pieces, chop the onion, combine everything and fry for 20 minutes over medium heat.

Mix sour cream and cottage cheese until smooth, simmer for 3 minutes.

Combine sour cream sauce with mushroom and onion filling, add seasoning, paprika and stir.

Put the mass into molds, sprinkle with grated cheese on top.

Put porcini mushroom julienne with sour cream in the oven and bake for 5-7 minutes at 200°C.

Garnish with chopped parsley when serving.

How to cook porcini mushroom julienne in a pan?

Often, young housewives ask the question: how to cook julienne from porcini mushrooms if there are no cocotte makers and baking dishes? In this case, use a regular deep frying pan. If there are several adults in the family, then porcini mushroom julienne in a pan can serve as a lunch snack or a light dinner.

• chicken ham – 2 pcs.;
• mushrooms (white) – 600 g;
• Dutch or cheese – 300 g;
• bow – 4 heads;
• sour cream – 400 g;
• flour – 3 Art. l .;
• salt;
• garlic cloves – 3 pcs.;
• a mixture of ground peppers;
• butter;
• basil leaves.

Cut the onion heads into rings, fry in oil until soft.

Boil the meat, remove the bones, remove the skin and cut into slices.

Combine meat, onion, diced mushrooms and simmer for 20 minutes.

Add all seasonings and chopped garlic, mix and pour flour into the mixture.

Pour in portions of sour cream, stir well and simmer over medium heat for 5 minutes.

From above, directly into the pan, grate the cheese and close the lid. Simmer over low heat for 15 minutes until the grated cheese is melted.

Sprinkle the julienne with basil leaves before cutting into portions, which will give the dish an original flavor.

A very simple recipe is a julienne of porcini mushrooms with cream. Although little time is spent on its preparation, it has no equal in taste.

• mushrooms – 1 kg;
• bow – 4 heads;
• cream – 400 g;
• cheese – 300 g;
• flour – 2 Art. l .;
• salt;
• refined oil;
• chilli to taste.

Cut the onion and mushrooms into strips, salt, add pepper and fry over low heat for 20 minutes.

Pour flour into the mushroom filling, pour in the cream and mix well so that there are no lumps.

Distribute the mass in the forms and put the grated cheese on top.

Bake in the oven for 15 minutes at 180°C.

Mushroom julienne with porcini mushrooms with ham

I would like to share an excellent recipe for mushroom julienne from porcini mushrooms with the addition of ham. This option will be more to the liking of men.

A detailed description of the recipe with a photo of julienne with porcini mushrooms is below.

• ham – 400 g;
• mushrooms – 500 g;
• bow – 3 heads;
• sour cream – 300 g;
• flour – 2 Art. l .;
• garlic cloves – 3 pcs.;
• ground black pepper;
• salt;
• cheese – 300 g;
• olives – 50 g;
• vegetable oil.

Chop mushrooms and onions at random, fry in oil for 20 minutes.

Season with salt, pepper, diced garlic cloves and olives, mix.

Make a sauce from sour cream and flour: mix the ingredients until smooth so that there are no lumps left.

Combine the sour cream mixture with mushrooms and onions.

Add the sliced ​​ham and stir well.

Fill the cocottes with the filling and pour grated cheese into each.

Bake in the oven at 180 ° C for 20 minutes.

Julienne recipe from porcini mushrooms with cream and cauliflower

The recipe for porcini mushroom julienne with the addition of cauliflower is better suited for vegetarians.

• mushrooms – 300 g;
• onion – 3 pcs .;
• cauliflower inflorescences – 300 g;
• hard cheese – 300 g;
• lean oil;
• oregano and black ground pepper – a pinch;
• red bell pepper – 2 pcs.;
• cream – 200 g;
• salt;
• flour – 1 Art. l .;
• green basil.

Fry the onion in half rings in oil until soft.

Add chopped mushrooms to the onion and simmer for 15 minutes.

Boil cabbage inflorescences in salted water for 5-7 minutes and drain the water.

Add cabbage to mushrooms, add salt to taste, ground pepper, oregano and stir.

In a separate frying pan in oil, fry the bell peppers, chopped into noodles.

Combine it with cabbage and mushrooms, add cream and flour.

Stir everything thoroughly so that no lumps form from flour and simmer for 7-10 minutes.

Put the filling in the prepared forms and place in the hot oven for 20 minutes.

Remove, pour into each grated cheese and bake again until golden brown, about 10 minutes.

Serve julienne to guests or to your homemade basil decorated with green leaves.

Julienne from porcini mushrooms can be made in advance and refrigerated right in the molds. And then, before the arrival of guests, quickly bake in the oven. A timely hot snack in the cold season will delight them very much.