Many people consider julienne with meat and mushrooms to be a purely restaurant dish and do not even try to cook it at home. And it’s completely in vain, because there are many recipes for preparing this delicious culinary masterpiece, among which every housewife can find the most suitable option for herself.

For the preparation of julienne with meat and mushrooms according to the classic recipe, it is champignons that are used, and there are many reasons for this. The main reason is that they cook very quickly. But besides this, champignons are also very useful, since they contain a lot of vitamins (groups B, PP, E, D) and useful organic acids and minerals, and in terms of the amount of phosphorus they contain, they can compete with seafood. How to cook julienne with mushrooms and meat correctly? The recipes below will help you with this.

Julienne with meat and mushrooms, oven cooked

Julienne with meat and mushrooms, cooked in the oven, will surely please all family members, and its aroma will remain in memory for a long time. For its preparation will need:

  • boiled chicken fillet;
  • champignons – 250-300 g;
  • onion – 1 head;
  • hard unsweetened cheese – 100 g;
  • cream – 200-220 ml;
  • wheat flour – 2 tbsp. spoons;
  • vegetable oil – 50 ml;
  • pepper, salt and spices to taste.

Cooking process:

1. Cut the fillet into medium cubes. Peel the onion, cut into thin rings. Rinse the mushrooms under running water in a colander and cut into slices;

2. Heat vegetable oil in a pan and fry the onion on it until a beautiful golden yellow color;

3. Add mushrooms to the onion, salt, add pepper, spices and simmer for about 10 minutes to evaporate excess liquid;

4. Add meat to the pan, mix everything thoroughly and simmer for another 5 minutes so that the meat absorbs the aromas of onions and mushrooms;

5. Fry the flour in a separate pan for 3-5 minutes, then gradually add flour to it, carefully rubbing all the lumps formed;

6. Add the resulting sauce to the meat with mushrooms and onions. Mix thoroughly and spread the resulting mixture into baking molds. Sprinkle with hard cheese on top and send to bake for 20 minutes in the oven at 180 degrees.

It is important that all the ingredients be cut very finely. Cream can be replaced with low-fat sour cream.

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Julienne recipe with mushrooms, meat and potatoes

Mushroom julienne gained unprecedented popularity, so a lot of recipes for this dish appeared over time, and other products began to be added to its composition, and one of them is potatoes. A very appetizing and satisfying dish is julienne with mushrooms, meat and potatoes. To prepare it, you will need the following ingredients:

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  • 450 g of fresh mushrooms;
  • 300 g of boiled chicken;
  • 650 g of potatoes;
  • 150 g of yellow onions;
  • 250 ml whipping cream;
  • 100 ml of pasteurized milk;
  • 250 g hard cheese;
  • 50 g flour;
  • spices, salt.

Cooking process:

1. Peel the onion, finely chop and brown in well-heated sunflower oil;

2. Wash mushrooms, chop into thin slices, add to the onion, mix, simmer for 5-7 minutes and pour in the milk;

3. Thoroughly mix cream with flour, beat with a whisk, boil and add to vegetables;

4. Grind the meat, add to the pan, mix all the ingredients and simmer over low heat;

5. Peel potatoes, wash, cut into cubes, fry in a second frying pan until golden brown.

When all the ingredients are half cooked, you can start laying the future julienne in a baking dish. You need to spread them in layers in the following order: fried potatoes, then vegetable mass, a layer of grated cheese. After that, you need to send the dish to the oven for 15-20 minutes. Serve hot garnished with chopped herbs.

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Hearty julienne with meat and mushrooms in pots

For those who like more hearty dishes, julienne with meat and mushrooms in pots, in which pork is present instead of chicken, is an excellent option for decorating the festive table. To prepare it, you need the following ingredients:

  • 600 g pork (loin);
  • 400 g champignons;
  • 20 g butter;
  • 30 g flour;
  • 50 ml of milk;
  • 50 ml of sour cream;
  • 200 g hard cheese;
  • salt, spices, pepper.

Cooking process:

1. Wash the loin and boil until half cooked;

2. Peel the onion, finely chop and sauté in hot oil until transparent;

3. Add washed and chopped mushrooms, fry with onions for 7 minutes, stirring;

4. After the mushrooms are browned, you need to add boiled meat cut into pieces into the pan. Fry for 5-7 minutes and then arrange in pots.

Now you can start preparing the sauce, for this you need to melt the butter in a pan, add flour to it with constant stirring and fry. It is important that no lumps form, so you need to mix very carefully. Next, you need to pour in the milk and cook the sauce until thickened, at the end add mayonnaise and sour cream. Ready sauce should be poured over the contents of the pots, sprinkled with grated cheese on top and baked at 180 degrees for 15 minutes.

Jlien recipe with meat, mushrooms, cheese and nutmeg

Fans of unusual dishes will definitely like the recipe for julienne with meat, mushrooms and cheese, which also contains ingredients such as lemon and nutmeg, which give this culinary masterpiece an exquisite taste and aroma. To prepare it, you need to stock up on the following ingredients:

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  • 300-400 chicken fillet;
  • 200-250 g of fresh champignons;
  • 150-200 g of hard cheese;
  • 350-400 ml of milk;
  • one large onion;
  • 40 g butter;
  • 20 g flour;
  • nutmeg to taste, salt.

The cooking process is similar to that described in the previous recipe, with the only exception that along with the spices, lemon juice must be squeezed into the onion with mushrooms, and nutmeg must be added to the sauce when it is prepared along with sour cream.

How to quickly cook julienne with meat and mushrooms

It is very quick and easy to prepare julienne with mushrooms according to the recipe below. This dish will be a great appetizer in the case when the guests came very unexpectedly or just wanted to have something tasty to eat. To prepare it you will need:

  • 300 g champignons;
  • 250 g hard cheese;
  • 150 ml of sour cream;
  • 2 bulbs;
  • sunflower oil;
  • flour, salt and pepper.

The cooking process is as follows:

1. Onion cut into half rings, fry in oil until golden brown;

2. Cut champignons into thin slices, add to the onion, simmer for 5 minutes;

3. Add sour cream and a teaspoon of flour to thicken, simmer for 3-5 minutes, then add salt and pepper.

Now the mushrooms with onions need to be transferred to a baking dish, sprinkled with grated cheese, put in the oven for 8 minutes. Serve hot with herbes de Provence croutons and chopped parsley.

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