Contents
The classic julienne recipe involves only chicken and mushrooms. However, no one forbade experimenting with ingredients. Try using potatoes in a snack, and this will give it juiciness.
Julienne recipe with potatoes and canned mushrooms
Julienne with potatoes and mushrooms without meat is perfect for vegetarians.
- canned champignons – 1 can;
- onion – 3 pcs .;
- potatoes – 5 pcs .;
- cheese – 250 g;
- sour cream – 200 g;
- flour – 2 Art. l .;
- butter – 50 g;
- salt;
- ground black pepper.
Peel the potatoes, grate on a coarse grater and fry a little in oil, about 15 minutes.
Cut mushrooms into pieces and combine with potatoes.
Cut the onion into half rings, fry in butter until golden brown and add to the mushrooms.
Mix sour cream well with flour until smooth, salt, add pepper and combine with mushrooms and potatoes.
Let the julienne stew for 3 minutes, arrange in pots, rub the cheese on top and bake for 15-20 minutes in an oven at a temperature of 190 ° C.
In the recipe for julienne with mushrooms and potatoes, you can also use fresh forest mushrooms. However, then they must undergo heat treatment.
[ »wp-content/plugins/include-me/ya1-h2.php»]
Julienne with mushrooms in potatoes
A very creative option would be to cook julienne in potatoes, the recipe and photo of which are presented below. The whole appetizer will turn out to be edible, along with the “molds”.
[ »»]
- large potatoes – 5 pcs.;
- champignons – 500 g;
- bow – 4 heads;
- cheese – 200 g;
- flour – 2 Art. l .;
- cream – 200 g;
- butter – 100 g;
- paprika;
- salt;
- garlic – 2 lobules;
- ground black pepper;
- greens of dill.
Wash the potatoes well with a sponge and cut into two parts. Carefully remove the core with a spoon to make a boat 6-7 mm thick. Put the tubers in water so that excess starch comes out of them.
[ »wp-content/plugins/include-me/goog-left.php»]
Cut mushrooms into slices and fry in butter for 7-10 minutes.
Add finely chopped onion to them and simmer for another 10 minutes.
Add flour to the mushrooms, stir quickly and pour in the cream.
Stir, add salt, pepper, paprika, crushed garlic and simmer until the mass thickens.
Put the filling in each potato form and bake in the oven for 15 minutes.
Take the julienne out of the oven, put grated cheese on top and bake again for 15 minutes.
Before serving a snack, put a small piece of butter in each “boat” and sprinkle with herbs.
Potato and mushroom julienne has long been popular due to its ease of preparation and rich taste. Thanks to the shortbread, you do not need to separately deal with the main dish and side dish – everything is baked together. Such an appetizer turns out juicy, with a pleasant mushroom aroma.
How to cook julienne with potatoes at home
The recipe for julienne in pots with potatoes is very simple – it cooks quickly. Your household will be delighted with this snack.
- mushrooms – 600 g;
- medium potatoes – 10 pcs.;
- onion – 4 pcs .;
- cheese – 300 g;
- cream – 300 g;
- flour – 3 Art. l .;
- milk – 100 ml;
- seasoning for mushrooms;
- butter – 30 g;
- salt;
- ground white pepper.
Onion and mushrooms cut into pieces and fry until half cooked over low heat.
Salt, add pepper and mushroom seasoning (to taste), add flour and stir well.
Immediately add milk and cream, bring to a boil.
Grate the peeled potatoes on a coarse grater and fry for 10 minutes.
Lubricate the pots with oil, put potatoes on the bottom layer.
On it a layer of mushrooms and onions, pour the last layer of grated hard cheese and put in the oven.
Bake at 190°C for 20 minutes.
Cooking julienne with potatoes at home is as easy as shelling pears, but the taste will turn out amazing.
[ »]
Julienne with meat, mushrooms and potatoes in the oven
For lovers of meat hot appetizers, we offer julienne with meat, mushrooms and potatoes. Its satiety will increase due to the presence of meat, so you should forget about calories. However, you won’t regret trying this julienne.
- pork meat – 400 g;
- champignons – 600 g;
- potatoes – 8 pcs .;
- bow – 3 heads;
- cheese – 200 g;
- sour cream – 250 g;
- olive oil – 5 st. l .;
- flour – 2 Art. l .;
- salt and pepper (to taste).
Rinse the meat well, cut into small cubes 1×1 cm and immediately put on the bottom of the pots.
Grate the potatoes on a coarse grater and put the second layer on the meat.
Cut the onion into half rings, fry in butter until soft and add sliced mushrooms.
Fry for 5 minutes, salt and add pepper to taste, mix and arrange in a third layer in pots.
In a dry frying pan, fry the flour until creamy, pour in the sour cream and mix well. Simmer over low heat for about 10 minutes.
Pour sour cream sauce into pots and grate cheese on top.
Cook julienne with meat, mushrooms and potatoes in the oven for 1 hour 10 minutes at 190°C.
Note that it is still better to cook julienne with potatoes and mushrooms with chicken meat. It is more tender and less high-calorie, moreover, it is prepared in 20 minutes.
Julienne in pots in the oven with potatoes will be a good alternative to julienne in cocottes, and the taste will not change at all.