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The delicate and pleasant taste of chanterelles is not to be confused with other types of mushrooms. One has only to add cheese and sour cream to the mushrooms – you get an excellent chanterelle julienne.
The main ingredient of julienne is sour cream or cheese sauce. In addition, chanterelle julienne can be supplemented with any meat components – chicken, ham, seafood and fish.
I must say that for the dish you can take both fresh and frozen chanterelles.
A simple chanterelle julienne recipe
We want to offer a simple recipe for chanterelle julienne, the preparation of which will take very little time.
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- chanterelle mushrooms – 500 g;
- bow – 3 heads;
- flour – 1,5 Art. l .;
- cream (sour cream) – 5 tbsp. l.;
- cheese – 200 g;
- olive oil – 3 st. l .;
- ground black pepper – 0,5 tsp;
- salt – to taste.
Finely dice the onion and fry until soft.
Cut the chanterelles into noodles, add to the onion and fry over medium heat for 10-15 minutes.
Pour the cream into the mushroom mixture, mix and simmer for 3-5 minutes.
In portions, pour flour into the pan to the cream and mix thoroughly.
Salt the mixture, sprinkle with pepper, stir and simmer for 2 minutes.
Put the julienne into molds, sprinkle the top with grated cheese.
Preheat the oven to 180°C, place the molds in it and bake for about 10 minutes.
Nutritious chanterelle and julienne mushrooms will turn out very tasty and will delight your family.
Recipe for chicken and chanterelle julienne
Today, almost every housewife uses the chicken and chanterelle julienne recipe to surprise her family and friends. Although this dish is quite easy to prepare, it has no equal in satiety and nutrition.
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- chanterelles – 400 g;
- chicken meat (breast or fillet) – 400 g;
- sour cream and cream – 150 g each;
- onions – 2 pcs.;
- cheese (Dutch or ) – 200 g;
- flour – 2 Art. l .;
- herbs “Provencal” – 0,5 tsp;
- garlic cloves – 2 pcs.;
- paprika and black ground pepper – 1/3 tsp each;
- olive oil;
- salt;
- parsley and dill.
Raw chicken meat cut into thin strips, put in a pan with olive oil and fry for 15 minutes.
Chop the onion, add to the meat and fry for another 7 minutes.
Cut the chanterelles into noodles, add to the meat, mix well and fry for 10 minutes.
Separately, mix the cream, sour cream, flour and beat with a whisk.
Add salt, paprika, black pepper, Provencal herbs, finely chopped garlic cloves to the sauce and also beat a little.
Combine with chanterelles, meat and simmer over low heat for 15 minutes, stirring all the time.
Pour the julienne into molds, sprinkle with cheese on top and put in the oven.
At a temperature of 180-190 ° C, bake for 7-10 minutes.
When serving, sprinkle each serving of julienne with chopped herbs.
You can cook julienne from chanterelles and chicken meat in 45 minutes. Your guests will appreciate its taste.
Chanterelle julienne with Adyghe cheese and chicken liver
Chanterelle julienne with Adyghe cheese, which has a rather interesting and austere taste, is prepared for gourmets. This simple cheese is difficult to replace, but if it is not available, use regular cottage cheese or feta cheese.
- mushrooms – 500 g;
- Adyghe cheese – 200 g;
- chicken liver – 200 g;
- cream (fatty) – 300 g;
- flour – 2 Art. l .;
- bow – 2 heads;
- salt – to taste;
- vegetable oil – 4 tbsp. l .;
- ground lemon pepper;
- green onions – a bunch;
- parsley.
Soak the liver in water for 2 hours, and then boil in salted water for 30 minutes. Let drain, cool and cut into thin strips.
Chop the onion, fry in oil until soft.
Cut the chanterelles, pour into the onion, add the liver and fry over medium heat for 15 minutes.
Combine the cream and flour together in a separate bowl and mix well.
Pour in lemon pepper, salt, a little chopped green onion, ½ Adyghe cheese and mix.
Combine the sauce with chanterelles and liver, simmer for 3-5 minutes.
Pour into molds and top with cheese.
Put in the oven and bake for 7-10 minutes at 190°C, sprinkle with the remaining herbs when serving.
This recipe for julienne with chanterelle mushrooms will turn out to be refined and refined in taste.
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Cooking chanterelle julienne in a pan
Below is a recipe with a photo of a step-by-step description of chanterelle julienne without cocottes. This dish is also easy to prepare and does not require much of your time. If you want to please a large family with a delicious dinner, cook chanterelle julienne in a pan. This option is designed if there are no cocotte makers at hand, or there are not enough of them for a large company.
- boiled chicken fillet – 300 g;
- chanterelles – 400 g;
- cream – 400 g;
- bow – 2 heads;
- flour – 3 Art. l .;
- refined oil – 4 st. l .;
- Mozzarella cheese – 150 g;
- paprika – 1 tsp;
- red ground pepper – a pinch;
- salt;
- dried marjoram – 1 pinch;
- rosemary – 1 pinch.
Combine the fillet cut into thin noodles with chopped onions, fry in a pan for 15 minutes.
Cut the chanterelles into strips and fry in another pan for 15 minutes.
Combine meat and mushrooms, add all spices and mix. Simmer over low heat for 10 minutes, stirring constantly.
Mix the grated cheese, cream and flour, mix well and send to the mushrooms.
First, simmer for 10 minutes, then cover the pan with a tight lid and simmer for 5-7 minutes.
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Chanterelle and chicken julienne with sour cream
Another recipe – chanterelle julienne with sour cream, will become a kind of “magic wand” for you if guests unexpectedly rushed in.
- chanterelles cooked – 500 g;
- chicken fillet – 200 g;
- hard cheese – 300 g;
- sour cream – 400 g;
- bow – 1 head;
- cloves of garlic – 2 pcs.;
- red bell pepper – 1 pc.;
- olive oil;
- salt;
- flour – 2 Art. l .;
Cut the onion into cubes, garlic into thin slices, put in a pan and fry for 5 minutes.
Cut the chicken fillet into small pieces, combine with onion and garlic, fry for 10 minutes.
Add chopped chanterelles to the meat and fry for another 5 minutes.
Peel the Bulgarian pepper from seeds, cut into small pieces and add to the mixture, simmer for 10 minutes.
Combine sour cream with flour, salt and ½ part of cheese, mix well.
Fill the molds with julienne ½, pour one part of the sauce on top and put in the oven to bake for 5 minutes.
Pull out the forms, fill with julienne and pour the second part of the sauce, grate the cheese on top.
Let bake for another 10 minutes until the top is browned.
This version of julienne with chanterelles and chicken, with the addition of a large amount of sour cream, will be the highlight of the festive table for your guests.