Mushroom julienne (julienne) from champignons in a pan: the best recipes with photos

Mushroom julienne in a pan – a simple and quick recipe. It has firmly entered our kitchen. True, for its preparation more often use the oven. But for those housewives whose stove does not provide for an oven, there is a good alternative. The taste of a mushroom appetizer in a pan is in no way inferior.

How to cook champignon julienne in a pan

Julienne was originally called any dish in which thinly sliced ​​uXNUMXbuXNUMXbmushrooms and vegetables were present. In Our Country, this is what they call mushrooms with cheese and sauce. To make them tasty and not lose their original flavor, you need to know some rules:

1. Any mushrooms are suitable for snacks: fresh, frozen, dried, canned. The most commonly used mushrooms. Wash them before cooking. Fresh specimens are cleaned. Dried be sure to soak in hot water until swelling, then squeeze.
2. Be sure to cut them into thin slices.
3. If meat julienne is being prepared, then finely chopped skinless chicken fillet is added to it. There are also recipes with fish and shrimp.

Classic champignon julienne in a frying pan

The classic recipe for champignon julienne in a pan is a hearty dish that is best eaten hot, with fresh bread. For him you will need:

• 400 g champignons;
• one carrot;
• the head of onions;
• 80 g mozzarella;
• 400 ml cream;
• olive oil;
• paprika;
• ground black pepper;
• salt.

Mushrooms can be cut into pieces of any size

Method of preparation:

1. Finely chopped onion fry in olive oil until golden brown, add a little salt and pepper.
2. Grate one carrot, shift to the onion, simmer until soft.
3. Washed mushrooms cut into thin slices. Add to vegetables, pepper and salt, fry.
4. In a separate bowl, mix sour cream and milk.
5. Pour dairy products into julienne, simmer after boiling, cover with a lid, for about 10 minutes.
6. The final step is the addition of mozzarella. You need to grate it, pour it on a snack and let it melt, covering it with a lid.

After 5 minutes, you can remove the dishes from the heat and serve.

Julienne with champignons and cheese in a frying pan

If there are no portioned cocotte makers in the house, they can be easily replaced with an ordinary frying pan. The appetizer will not be less tasty. For her, you need to prepare:

• 400 g mushrooms;
• 200 ml cream (10%);
• 2 Art. l flour;
• one onion;
• Xnumx g durum cheese;
• vegetable oil;
• pepper and sea salt.

Method of preparation:

1. Chop the onion in half rings and put in a heated pan, sprinkle with a pinch of sea salt. Leave until light caramelization.
2. Peeled champignons cut into four parts, add to the onion. Fry for another 3-4 minutes until a thin crust appears.
3. Sprinkle with flour, mix.
4. Pour in the cream, season with nutmeg and pepper, salt.
5. Simmer everything together over moderate heat for 5-7 minutes.
6. Cut the cheese into small pieces, sprinkle them with a snack. Leave it covered for a few minutes so that the cheese has time to melt.

Julienne with chicken and champignons in a frying pan

Mushroom julienne with chicken can be served for lunch or dinner, along with vegetable salad. For cooking you need:

• Xnumx chicken fillet;
• 400 g of fresh mushrooms;
• 400 g sour cream;
• 200 g cheese;
• a pinch of starch;
• oil for frying.

Be sure to stir the contents of the pan so that the ingredients do not burn.

Method of preparation:

1. Fry medium-sized pieces of meat.
2. Mushrooms cut into slices or cubes, send to the chicken, salt and season. Simmer over medium heat until done.
3. At the same time, for pouring, mix sour cream and starch, add a little salt and leave for a quarter of an hour. The starch should swell.
4. Pour the resulting sauce into a pan with champignons and chicken. Mix everything and simmer after boiling for 3-4 minutes.
5. At this time, grate hard cheese on a medium grater. Sprinkle them with a snack and wait until it melts, covering with a lid.

An appetizing dish with chicken can be served at the table in 20 minutes.

Mushroom julienne with sour cream in a frying pan

Even a novice cook can cook julienne from fresh champignons in a pan. The appetizer can be served with potatoes. List of ingredients:

• 500 g champignons;
• 150 g cheese;
• 20 g of medium-fat cream;
• 1 Art. l sour cream;
• 50 g butter;
• one head of onions;
• one large carrot;
• salt and seasonings to taste.

Method of preparation:

1. Wash mushrooms, carrots and onions, peel. Mushrooms cut into cubes, onions – half rings. Use a large grater to chop carrots.
2. Lightly fry vegetables in oil.
3. At the same time, in another pan or saucepan in butter, simmer the mushrooms for 10-15 minutes.
4. Add browned carrots and onions to mushrooms. Salt, season. Simmer them together for another 15 minutes.
5. Then add cream and sour cream to the boiling mass. You can put a bay leaf and again leave to stew for 15 minutes over low heat.
6. After the cream becomes thick, pour in the grated cheese.
7. After 5-6 minutes, it can be removed from the stove and served at the table.

A very simple recipe for julienne with champignons in a pan

When it comes to quickly preparing a simple but satisfying dish, the recipe for julienne with canned champignons helps to easily cope with this task. For cooking you need:

• 2 cans of canned mushrooms;
• 300 ml of milk;
• 150 g hard cheese;
• 2 heads of onions;
• olive oil;
• 3 Art. l wheat flour;
• salt and pepper.

For julienne, you can take not only champignons, dishes with any forest mushrooms are delicious

Method of preparation:

1. Drain the water from the mushrooms and put them in a frying pan, previously greased with olive oil.
2. Add diced onion. Fry until done.
3. Mix cream and flour to remove lumps. Salt and pepper.
4. Pour the sauce into the julienne and simmer for 15 minutes over medium heat. Stir from time to time.
5. At the final stage, sprinkle with grated cheese and hold for a few minutes under the lid.

A quick dish is ready, you can decorate with sprigs of parsley or dill.

Mushroom julienne in a pan with herbs and garlic

For lovers of spicy snacks, a julienne recipe with herbs and garlic is suitable. For him you will need:

• 400 g champignons;
• Xnumx curd;
• 100 g mozzarella;
• 200-250 ml of chicken broth;
• 300 g of bacon;
• 50 g butter;
• 3 cloves of garlic;
• 1 Art. l flour;
• ground black pepper;
• salt;
• a few sprigs of parsley.

Method of preparation:

1. Whole champignons are used to prepare julienne. They are salted and fried in butter until brownish.
2. Chicken broth is prepared – one cube is dissolved in a cup of water.
3. Bacon is cut into thin slices, fried with mushrooms.
4. Pour in some of the broth, begin to simmer.
5. Garlic is crushed, stirred with the remaining broth and cottage cheese. Add to skillet.
6. Then alternately pour cheese and chopped parsley. The fire is subdued.
7. As soon as the cheese becomes thick, pour in a spoonful of flour, preferably corn flour. Julienne is left to stew for another 10 minutes.

Champignon julienne in a pan with cream and nutmeg

Nutmeg can be used to give the dish a subtle flavor. For four servings, prepare the following ingredients:

• 450 g champignons;
• onion head;
• 250 ml of milk;
• 50 g cheese;
• olive oil;
• 50 g butter;
• 2 Art. l wheat flour;
• 2 cloves of garlic;
• a pinch of nutmeg;
• salt, paprika, black ground pepper;
• greens for filing.

Nutmeg gives the appetizer a subtle flavor

Method of preparation:

1. Cut mushrooms and onion into strips. Mince the garlic.
2. Saute vegetables in olive oil.
3. Add mushrooms and a little water, sprinkle with salt, pepper and paprika, simmer until tender.
4. Prepare the sauce for the dressing. Take butter, heat it in a frying pan.
5. Add wheat flour and mix well to get rid of lumps.
6. Slowly pour in warm milk.
7. Continue stirring the sauce, season with nutmeg.
8. Add it to the mushroom mass. Simmer for 5-7 minutes.
9. Sprinkle with grated cheese.

Ready julienne without delay to treat relatives or friends until it has cooled down.

Conclusion

Julienne with champignons in a pan has become a real salvation for housewives, who consider this dish too time-consuming to prepare. The dish that came to us from French cuisine has long been an integral part of the menu. It combines the delicate mushroom taste loved by many and the appetizing aroma of cheese crust.