Julienne with mushrooms and cheese in the oven and in a frying pan

Julienne is an interesting dish in cooking, which is usually served hot in special portioned dishes (cocotte makers). But there are other ways to serve julienne, for example, in edible baskets.

Julienne recipe with mushrooms and cheese in tartlets

Julienne in tartlets with mushrooms and cheese is a convenient appetizer to decorate any feast.

There is more than one way to prepare this delicious dish, the most popular is the julienne recipe with mushrooms and cheese.

• champignons – 400 g;
• cheese – 300 g;
• onion – 4 pcs .;
• olive oil – 4 st. l .;
• salt;
• ground black and white pepper;
• sour cream – 300 g;
• milk – 200 g;
• flour – 2 Art. l .;
• Butter – 50

Mushrooms cut into cubes, put in a pan with butter and fry over medium heat for 15 minutes.

Salt, add a mixture of ground peppers and mix.

Finely chop the onion and combine with mushrooms, stir and fry for 15 minutes.

Melt the butter in another frying pan, gradually add the flour and beat well with a whisk.

Simmer on low heat for 3 minutes and pour in warm milk. Mix well with a whisk until smooth and let boil for 2 minutes.

Add sour cream to the cooled milk and beat well again.

Put mushrooms with onions in baskets, and pour sauce over each.

Grate hard cheese with small chips and sprinkle on each tartlet.

Cook julienne with mushrooms and cheese in the oven for 10-15 minutes at 190°C.

Serve hot appetizers with fresh vegetable salads.

We offer a recipe for julienne with mushrooms and cheese + photo. Even meat lovers will be delighted with this appetizer, because potatoes play the role of cocotte makers here.

Julienne in potatoes with mushrooms, cream and cheese

Julienne in potatoes with mushrooms and cheese is perfect for a festive table.

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Ingredients:

• large potato tubers – 5 pcs.;
• oyster mushrooms – 500 g;
• onion – 3 pcs .;
• butter – 100 g;
• cream – 300 g;
• flour – 2 Art. l .;
• hard cheese – 200 g;
• salt and paprika – to taste.

Wash potatoes and cut into two equal parts.

Scoop out the flesh of the potato with a teaspoon and make a “boat” so that its thickness is about 5 mm. Put the halves in water so that they do not turn black.

Fry diced mushrooms in 30 g of butter until golden brown.

Chop the onions, add to the mushrooms and fry until translucent.

Sprinkle flour on top and stir quickly, pour in the cream, salt, add paprika and simmer for 5 minutes.

Arrange potato cocottes on a greased baking sheet.

In each, put a small piece of butter on the bottom, fill with a mixture of mushrooms, onions and cream.

Bake julienne with mushrooms and cheese in the oven at 180°C for 10 minutes.

Remove from the oven, sprinkle with grated cheese on a fine grater and bake again for 15 minutes until a golden cheese crust forms.

Julienne with mushrooms and melted cheese in a pot

If you try to cook julienne with mushrooms and cheese in a pot, gourmet food lovers will appreciate this dish. Mushrooms with a creamy sauce and under a thick layer of melted cheese – very tasty.

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Ingredients:

• champignon mushrooms – 400 g;
• cream – 300 g;
• milk – 100 g;
• processed cheese – 3 pc .;
• onion – 3 pcs .;
• hard cheese – 200 g;
• refined oil;
• ground black pepper – a pinch;
• lemon pepper – a pinch;
• salt;
• green basil and dill.

For julienne with mushrooms and melted cheese in pots, it is better to cut the mushrooms and onions coarsely.

Mushrooms, cut into slices, fry in oil until tender.

Add chopped onion and fry until golden brown.

Pour in the cream and simmer over medium heat for 10 minutes.

Grind processed cheese on a coarse grater and pour into mushrooms with onions. While stirring well, allow the product to melt and pour in the milk.

Stir thoroughly with a wooden spatula, add salt, lemon pepper, black pepper and simmer for 10 minutes.

Distribute among pots and pour grated hard cheese on top.

Julienne with mushrooms, cream and cheese put in the oven for 15 minutes. and bake at 190°C.

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How to make julienne with mushrooms, sour cream and cheese in a pan

A recipe for cooking julienne with mushrooms and cheese in a pan will be useful for cooks, especially if you have to cook for a large family.

How to make julienne with mushrooms and cheese in a pan, and what products are needed for this?

Ingredients:

• butter – 500 g;
• bow – 4 heads;
• hard cheese – 300 g;
• sour cream – 200 g;
• flour – 2 Art. l;
• butter – 20 g;
• salt;
• paprika;
• garlic – 2 lobules;
• provencal herbs – a pinch;
• ground black pepper.

Boil butternuts, strain on a sieve and cut into pieces. Send to a frying pan with melted butter and let fry for 15 minutes.

Cut the onion into rings, mix with mushrooms and fry until transparent.

Mix sour cream with flour, beat until smooth, simmer for 5 minutes and pour over the mushrooms.

Add crushed garlic cloves, add paprika, salt, ground pepper and Provence herbs, mix and let simmer for 5 minutes.

Grate 100 g of cheese on a grater and mix with mushrooms and sauce.

Pour the mixture into the pan and sprinkle a layer of hard cheese on top.

Cover the julienne with mushrooms, sour cream and cheese and let it simmer until the cheese is melted, about 15 minutes.

Julienne recipe with meat, mushrooms and cheese in the oven

The following julienne recipe with meat, mushrooms and cheese will be appreciated by those who do not belong to the category of vegetarians. Tender chicken meat with mushrooms and lots of cheese will make the appetizer even juicier.

Ingredients:

• chicken legs (large) – 2 pcs.;
• mushrooms – 300 g;
• onion – 3 pcs .;
• garlic cloves – 2 pcs.;
• cheese – 300 g;
• sour cream – 200 g;
• flour – 1 Art. l .;
• vegetable oil;
• salt;
• ground chili pepper;
• greens.

Boil the chicken legs until cooked, let cool and cut into cubes.

Cut the mushrooms into slices and fry in oil until the water evaporates.

Onion, cut into half rings, add to the mushrooms and fry until soft.

Heat the flour in a dry frying pan and mix with sour cream. Stir so that there are no lumps, add salt, chili pepper, chopped garlic into small pieces and let it simmer for 5 minutes.

Combine meat with mushrooms, sauce and distribute into molds.

Cover the top of the julienne with a thick layer of coarsely grated cheese and place in the oven.

Oven at 200°C for approx. 10-15 min.

After baking, sprinkle the melted cheese with chopped herbs to taste.

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Julienne recipe with mushrooms, chanterelles, cheese and bell peppers

We recommend trying the julienne recipe with chanterelle mushrooms and cheese. The smell of this snack will fill the house with the aroma of forest mushrooms, and your family will love the taste.

Ingredients:

• chanterelles – 600 g;
• cream – 300 g;
• flour – 2 Art. l .;
• cheese – 200 g;
• butter – 50 g;
• onion – 4 pcs .;
• salt;
• Bulgarian pepper – 2 pcs .;
• ground white pepper.

Boil the chanterelles for 20 minutes in salted water, drain in a colander and cut into slices. Put in a pan with butter and fry for 15-20 minutes.

Cut the onion into half rings and add to the mushrooms, fry until transparent.

Peel the Bulgarian pepper from the seeds and cut into noodles, add to the mushrooms with onions and simmer for 5 minutes.

Salt the mixture, add ground pepper, mix.

Pour the flour in portions and mix well over low heat until the mixture thickens.

Pour in the cream, stir and simmer over low heat for 5-7 minutes.

Arrange julienne in each cocotte maker or baking dish and sprinkle with grated cheese on a fine grater.

Bake for 15 minutes until a golden cheese cap forms.

Julienne, no matter what products they are combined with, will always be the most refined and delicious hot appetizers. This dish can decorate any festive table and will be unforgettable for your guests.