Julienne with mushrooms: recipes for cooking in the oven, in a pan, in a slow cooker

Recipes with a photo of julienne from mushrooms are distinguished by a diverse composition. A distinctive feature of all cooking options is the cutting of products into strips. Such an appetizer often means a dish of mushrooms with meat, baked with sauce under a cheese crust. The combination of these ingredients makes the culinary product nutritious and fragrant.

How to cook julienne with mushrooms

The name “julienne” is of French origin. This dish involves vegetable cutting into thin strips. This technology is intended for salads and first courses.

Root crops for julienne are cut into strips, and tomatoes and onions are cut into thin rings. This gives the dish a delicate texture and speeds up the cooking process. The best option for the dish would be ham, tongue, mushrooms or poultry meat.

A classic dish is a combination of ingredients – chicken meat with Bechamel sauce. In modern cuisine, such an appetizer includes a wider list of products:

• mushrooms: mushrooms, oyster mushrooms, chanterelles, porcini, champignons;
• meat (pork, beef);
• a fish;
• vegetables.

For snacks, you need to pick up hard cheese with a salty flavor. The choice of sauces is not limited to classic dairy. Sometimes cheese, sour cream, cream sauce or broth is used.

The classic recipe for julienne with mushrooms in the oven

Julienne is cooked with champignons, but no less tasty recipes are with mushrooms. Fresh products are used in cooking. First, they are cleaned and then soaked for an hour in a saline solution to remove any remaining dirt. After that, they are washed and boiled for 15 minutes.

The classic recipe for the dish uses sour cream sauce or cream. A good alternative to such products is homemade yogurt, milk or kefir.

In preparation, you will need the following products:

• mushrooms – 0,6 kg;
• butter – 0,1 kg;
• onions – 3 heads;
• Dutch cheese – 0,3 kg;
• wheat flour – 2 tbsp. l .;
• cream – 250 ml;
• Spices to taste.

Cooking technology according to the classic recipe:

1. Cut fresh mushrooms into thin strips and fry in a pan with butter.
2. Season the mushroom mixture with spices.
3. Combine with mushrooms onion, cut into medium-sized cubes.
4. Add flour and cream, stir.
5. Distribute the mushroom preparation among the cocotte makers, sprinkle with cheese chips on top.
6. Place in oven and bake at 180°C until golden brown.

Classic recipe for julienne with mushrooms and chicken

This recipe differs from the previous one by adding meat, which gives the dish richness and flavor.

Ingredients:

• mushrooms – 0,2 kg;
• chicken thighs – 0,4 kg;
• butter – 2 tbsp. l .;
• Dutch cheese – 0,1 kg;
• wheat flour – 2 tbsp. l .;
• homemade yogurt – 150 ml;
• onion – 1 pcs .;
• spice.

The manufacturing technology of the julienne recipe with poultry meat and mushrooms in the oven is presented step by step with a photo:

1. Boil the meat until fully cooked, separate from the bone and cut into strips.

   

2. Fry chopped onion and mix with mushrooms.

   

3. Mix boiled meat with mushrooms and onions, simmer until tender.

   

4. Prepare the sauce: fry the flour until browned. Add yogurt, the remaining chicken broth and spices to taste into the mixture. Simmer until the mass thickens, stirring.

   

5. Put the mushroom mixture in a special form, and pour the prepared sauce on top.

   

6. Sprinkle cheese on top before baking.

   

In the absence of a baking dish, julienne with chicken and mushrooms is cooked in pots in the oven. Their advantage is the long-term storage of heat of the culinary product.

How to cook mushroom julienne with ham

In preparation, the following components are needed:

• honey mushrooms – 0,5 kg;
• ham – 0,3 kg;
• toasted cheese – 0,1 kg;
• tomato sauce (spicy) – 3 tbsp. l.;
• leek – 0,1 kg;
• corn oil – for frying;
• sour cream 20% fat – ½ cup;
• parsley.

Preparation includes the following steps:

1. Mushrooms fry with butter, mix them with onions.
2. Add chopped ham, stir.
3. Mix tomato sauce with sour cream and pour into the contents of the pan.
4. Arrange the salad in cocotte bowls, and sprinkle with herbs and grated cheese on top.
5. Bake until fully cooked.

Cooking julienne from ham and wild mushrooms takes a little less time than the classic recipe. The dish turns out no less satisfying than with chicken.

Frozen mushroom julienne

The technology for preparing dishes from frozen mushrooms is the same as from fresh ones. Preparation of mushrooms for work will include the following steps:

1. Remove frozen mushrooms from the freezer and put in a container with cold water.
2. Wash mushrooms 2 times thoroughly to remove dirt residues.
3. Cut frozen mushrooms into strips.
4. Put them in salted boiling water and boil for 15 minutes.

If frozen boiled mushrooms are used in cooking, they are thoroughly washed under running water and boiled for 8 minutes. After that, they are laid out in a colander to glass the water.

How to make julienne from mushrooms in a pan

In the absence of ovens and cocotte makers, a frying pan is used. In this case, it is better to cook mushroom julienne, according to the classic recipe with chicken.

Since the cooking process begins with frying onions, mushrooms, meat, there is no need to transfer the appetizer to other forms. The base of the dish is left in the pan, poured with sauce and sprinkled with cheese chips. The resulting mass is put on a slow fire, covered with a lid, and baked for 20 minutes. You don’t need to stir the salad.

Fresh mushroom julienne with bechamel sauce

“Bechamel” in the preparation of mushroom dishes is used more often than others. This dressing is perfect for any julienne recipe.

Ingredients:

• mushrooms – 0,5 kg;
• cream cheese – 0,2 kg;
• onions – 2 heads.

To prepare the sauce you will need:

• butter – 0,3 kg;
• milk or cream – 0,5 l;
• wheat flour – 3 tbsp. l .;
• nutmeg (ground) – a pinch.

Bechamel sauce recipe for julienne with honey mushrooms with a photo:

1. Melt 100 g of butter in a saucepan.

   

2. Add pre-fried flour to the butter, stirring constantly to avoid the formation of lumps.

   

3. Gradually pour the warmed milk into the resulting mixture, actively stirring the mass.

   

As soon as the mass thickens, add nutmeg with salt, and mix. Sauce for pouring julienne is used warm.

Mushroom julienne from mushrooms with sour cream and garlic

For a snack, the following components are needed:

• fresh mushrooms – 0,2 kg;
• sour cream (fatty) – ½ cup;
• garlic – 2 tooth;
• onion – 1 head (large);
• Dutch cheese – 0,1 kg;
• spice.

Technology of preparation:

1. Boil the mushrooms, wash and cut into strips.
2. Chop and fry the onion, mix with chopped mushrooms.
3. Add sour cream with chopped garlic, salt and spices to the mixture.
4. Stew 10 minutes.
5. The mushroom mixture is laid out in pots, and sprinkled with hard cheese chips on top.
6. Put the snack in the oven.

The dish is ready when the cheese is completely melted.

Mushroom julienne in the oven in potato boats

Such an appetizer does not require the use of cocotte makers, as they are replaced by potatoes cut in half.

Ingredients:

• potatoes (large) – 10 pcs.;
• mushrooms – 0,4 kg;
• chicken breast – 0,4 kg;
• eggs – 2 pcs .;
• butter – 0,1 kg;
• toasted cheese – 0,2 kg;
• spice.

Cooking julienne according to the recipe from mushrooms with potato boats is shown in the following photos step by step:

1. Wash the potatoes and peel the pulp from them so that the wall thickness is at least 5 mm.

   

2. Cut poultry meat and fry in oil.

   

3. Boil mushrooms, cut and mix with meat, simmer until tender.

   

4. Prepare the bechamel sauce and combine it with mushrooms, stirring.

   

5. Grease the inside of the potato with oil and mix with spices, then stuff with the prepared mushroom mass, leaving room for the cheese.

   

6. Send the potatoes to the oven for 15 minutes, and at this time mix the grated cheese with the eggs for the top.

   

7. Remove baked potatoes from oven and sprinkle with cheese mixture.

   

8. Put the potatoes in the oven for another 20 minutes. A sign of readiness is a ruddy crust of cheese.

   

Potatoes are served hot. Melt the butter and pour over the top of the dish.

Julienne from mushrooms and chicken in cocottes

To get a French appetizer, cocotte makers are most often used. With the help of such dishes, a dish is prepared in different ways.

The dish is served on the table in the dish in which it was baked. Therefore, cocottes are more suitable for a festive table. They are edible and inedible. Metal containers are often used.

For a dish of mushrooms with chicken, as edible cocottes, the following are suitable:

• profiteroles;
• baguettes;
• molds for cupcakes;
• pancake bags;
• tartlets;
• bowls of fruit or vegetables.

This allows you to combine ways of serving dishes. Such cocotte makers make julienne even tastier and reduce the time for its preparation.

Recipe for julienne with mushrooms in tartlets

The portioned treat looks original on the festive table. Tartlets can be purchased at the grocery store or you can make your own using special molds. For this, shortbread or puff pastry is suitable.

For the filling you will need the following products:

• poultry meat – 0,2 kg;
• fresh mushrooms – 0,2 kg;
• wheat flour – 1 tbsp. l .;
• cream – 150 ml;
• corn oil – 30 ml;
• mozzarella cheese – 0,1 kg;
• onion – 1 head;
• spice.

Preparation:

1. The meat fillet is boiled and cut into strips.
2. Fresh mushrooms clean, rinse, fry with onions until tender.
3. Fry flour and mix with cream and spices.
4. Combine the resulting sauce with mushrooms and chopped meat.

The process of making tartlets:

1. Freeze the prepared puff pastry and roll into 8 equal parts.
2. Grease the tartlet baking dish with oil and lay out the puff pastry.
3. Put to bake for 20 minutes.
4. Cool the finished molds.

The filling is laid out in tartlets and put in the oven for 20 minutes, after which the appetizer is sprinkled with soft cheese and baked for another 2 minutes. The dish is topped with parsley.

How to cook mushroom julienne with mushrooms in a bun or loaf

The snack is suitable for quick and hearty snacks. For this are used:

• round buns – 6 pcs.;
• fresh mushrooms – 400 g;
• dry wine (white) – 100 ml;
• leeks – 50 g;
• homemade yogurt – 3 tbsp. l.;
• garlic teeth – 2 pcs .;
• cream cheese – 60 g;
• sunflower oil – 30 ml.

Cooking process:

1. Fry the mushrooms until light brown, mix with chopped onion, garlic and wine.
2. Simmer for 10 minutes to let the wine evaporate a little, then add the yoghurt.
3. Prepare savory buns, cut off the top and cut out the crumb.
4. Buns are filled with the prepared filling, and sprinkled with cheese chips on top.
5. Bake for 15 minutes.

According to the same recipe, an appetizer with “cocotte makers” from a long loaf is prepared. It is cut into equal pieces. The crumb is cut out, leaving the bottom, stuffed and put in the oven.

Delicious mushroom julienne with vegetables

To get the dish, use the following products:

• mushrooms – 0,1 kg;
• sunflower oil – 20 ml;
• sour cream – 1 tbsp. l .;
• green onions – 1 bunch;
• canned corn – 1 tbsp. l.;
• green peas – 1 tbsp. l .;
• cauliflower and broccoli – each on a branch;
• zucchini – 1 pc. (small);
• asparagus beans – 1 tbsp. l.;
• hard cheese – 0,1 kg;
• black pepper (ground) – a pinch.

Stages of preparation:

1. Boil vegetables: cabbage, peas and asparagus beans for up to 5 minutes.
2. Fry the mushrooms and combine with chopped onions, zucchini and other vegetables.
3. Pour sour cream with spices into the pan, simmer for no more than 5 minutes.
4. Arrange the appetizer in forms and sprinkle with cheese chips.
5. Bake in the oven for 15 minutes.

If there is no oven, julienne with vegetables is baked in the microwave.

Mushroom julienne recipe with smoked chicken in a pan

The recipe uses:

• smoked breast – 0,3 kg;
• chicken broth – 0,1 l;
• mushrooms – 0,3 kg;
• leek – 1 bunch;
• fatty milk – 0,1 l;
• corn oil – for frying;
• wheat flour – 2 tbsp. l .;
• Dutch cheese – 0,1 kg;
• parsley.

Preparation:

1. Saute mushrooms with onions.
2. Divide the smoked meat into arbitrary pieces with your hands or cut.
3. Mix the breast with the mushroom mixture and fry for 5 minutes.
4. Mix the mixture in a pan with flour and seasonings.
5. Pour in the chicken broth and then the milk.
6. Simmer for 10 minutes over low heat.
7. Grate hard cheese on top of the dish.
8. Cover the pan and cook julienne for half an hour.

Serve the dish hot in a pan, and decorate with parsley or other herbs on top.

Mushroom julienne with squid in a pan and in the oven

You need to cook julienne according to this recipe from boiled mushrooms. Then the dish will turn out juicy and more tasty.

Necessary ingredients:

• squids – 3 pcs.;
• onions – 2 heads;
• mushrooms – 400 g;
• yogurt – 250 g;
• salted cheese (hard) – 180 g.

Preparation:

1. Wash the squids and cut into strips.
2. Put boiled mushrooms in a frying pan with oil and lightly fry, and add chopped onion after 5 minutes.
3. Once the onion is fried, add the squid to the mixture.
4. Stew 5 minutes.
5. Season the mushroom mass with yogurt, and sprinkle with salted cheese on top.

At this stage, the appetizer is sent to the oven, laid out in refractory pots, or left in a frying pan. Bake the dish for no more than 3 minutes to melt the cheese.

Julienne with chicken, honey mushrooms and mustard in a frying pan

The recipe with the addition of mustard gives the meat and mushrooms a special taste, making them soft. This dish is perfect for spicy lovers.

Ingredients:

• chicken fillet – 0,3 kg;
• mushrooms – 0,4 kg;
• cilantro – 1 beam;
• Dutch cheese – 0,1 kg;
• onion – 2 pcs .;
• kefir – 200 ml;
• butter – 0,1 kg;
• wheat flour – 4 tsp;
• mustard (ready) – 1 tsp

The sequence of actions for this recipe is the same as for the “classic”. And to get the sauce, mix flour with kefir, adding mustard. The mixture is poured over fried meat with mushrooms and herbs, simmer for 20 minutes. Sprinkle the dish with cheese and simmer for another 3 minutes.

Recipe for julienne from mushrooms in a slow cooker

Such a recipe will save a lot of time, but the dish turns out to be non-portioned. The slow cooker is put in the “baking” mode.

Ingredients:

• poultry meat – 0,2 kg;
• mushrooms – 0,2 kg;
• Dutch cheese – 0,1 kg;
• wheat flour – 1,5 tbsp. l .;
• homemade yogurt – 120 ml;
• onions – 2 heads;
• spices – to taste.

Stages of preparation:

1. Rinse and boil wild mushrooms in advance.
2. Turn on the “baking” mode in the multicooker and set the time – 50 minutes.
3. Put oil and mushrooms, chopped onions in a bowl.
4. Salt and pepper the mixture, fry for 20 minutes, stirring occasionally.
5. Add flour to the mixture and simmer for another 5 minutes.
6. Add yogurt to the bowl and cover for 10 minutes.
7. Sprinkle salad with cheese.
8. Bake the appetizer under the lid until the end of the regime.

Conclusion

Recipes with photos of julienne from mushrooms and step-by-step actions confirm that getting the dish is quite simple. The combination of many ingredients allows you to experiment, creating different flavors.