Mushroom julienne (julienne) from champignons: recipes with photos with cheese, sour cream, cream

Champignon julienne is an easy-to-prepare dish that is suitable for daily and festive menus. It can be baked in the oven in many ways. The main thing is to prepare a delicious sauce.

How to cook champignon julienne

Traditionally, julienne is cooked in cocotte makers. This is a small dish, usually metal with a long handle. Pots, ducklings and various heat-resistant forms are also used.

Mushrooms choose fresh strong and without damage. If the mushrooms lie in the refrigerator for a long time and become soft, then the taste of the dish will be spoiled. Also use frozen fruiting bodies and canned. The frozen product is pre-thawed in the refrigerator. If you put it in water, the mushrooms will absorb a lot of liquid. This will make them shapeless and tasteless.

Be sure to use hard cheese, which is abundantly sprinkled with the workpiece. As a result of languishing in an oven, it forms a delicious appetizing crust on the surface.

Julienne served warm

Classic champignon julienne recipe

The classic recipe for julienne with champignon mushrooms is the most popular among housewives. It does not require much effort, and the result exceeds all expectations. The dish turns out fragrant and very tasty.

Required:

• chicken fillet – 1,5 kg;
• salt – 5 g;
• champignons – 350 g;
• black pepper – 5 g;
• onion – 380 g;
• vegetable oil – 30 ml;
• cheese – 250 g;
• flour – 40 g;
• cream 20% – 300 ml.

Cooking process:

1. Boil meat. Cool and cut into small pieces.
2. Chop the onions and cut the mushrooms into thin slices.
3. Fry all prepared products in a small amount of oil. Salt and pepper.
4. Fry the flour and pour in the cream. Salt and bring to a boil. Combine all prepared products.
5. Grate a piece of cheese. Use a medium or large grater.
6. Transfer to a mold and sprinkle with half the cheese chips. Mix.
7. Spread remaining cheese on top. Cover with a lid.
8. Bake for half an hour. The oven temperature is 170°C.

Instead of a large form, you can use special cocotte makers for cooking

Classic champignon julienne in cocottes

The classic champignon julienne recipe involves cooking in cocotte makers. This is how the famous dish is served in restaurants.

Required:

• cream – 200 ml;
• flour – 20 g;
• turkey – 150 g;
• champignons – 170 g;
• vegetable oil – 20 ml;
• butter – 50 g;
• onion – 120 g;
• hard cheese – 60 g.

Step-by-step process:

1. Fry chopped onion until transparent. Divide evenly into coconut bowls.
2. Cut turkey meat into strips. Spread over the next layer.
3. Fruit bodies, cut into slices, fry and send to cocotte makers.
4. Fry flour in butter. It should turn golden. Salt.
5. Add spices to taste. Pour in cream. To stir thoroughly. Lumps should not remain.
6. Pour the workpiece. Sprinkle with grated cheese.
7. Send to the oven. Set the temperature to 200°C. Cook 20 minutes.

Julienne is served in cocottes, sprinkled with chopped herbs.

Delicious julienne in mushroom caps in the oven

Julienne in champignon mushrooms is a very spectacular dish that will delight guests and become the highlight of the festive table.

Required:

• champignons – 350 g;
• sour cream – 60 ml;
• pepper;
• onion – 260 g;
• flour – 20 g;
• cheese – 200 g;
• salt.

Step-by-step process:

1. Peel the fruit thoroughly. Remove the legs and slightly deepen the inside of the cap.
2. Finely chop the legs. Chop the onion. Stir and fry until golden brown.
3. Salt. Spice up. Sprinkle flour. To stir thoroughly. Pour in sour cream and stir again.
4. Fill hats. Distribute cheese. Lay out on a baking sheet. Cook julienne in champignons in the oven for 17 minutes.

Fill the hats with stuffing to the very top.

Julienne with champignons, cheese and herbs

The mushroom and cheese julienne recipe with the addition of chopped greens turns out to be especially rich in taste.

Cooking process:

• champignons – 400 g;
• turkey – 250 g;
• onion – 280 g;
• salt;
• greenery;
• fat cream – 250 ml;
• milk – 100 ml;
• pepper;
• potatoes – 850 g;
• flour – 50 g;
• cheese – 250 g.

Step-by-step process:

1. Fry chopped onion until transparent.
2. Rinse the fruit bodies, then dry and cut into strips. Combine with vegetables. Cook seven minutes.
3. Flour. Mix and pour cream. Boil. Cook with the lid closed for 20 minutes.
4. Cut potatoes into small cubes. Sprinkle with salt and pepper. Stir. Put in the form.
5. Spread the shredded turkey on top. Cover with mushroom sauce.
6. Sprinkle with grated cheese. Put in the oven. Bake 20 minutes. Temperature regime – 180 ° С.
7. Get it. Cool slightly and spread the chopped greens over the surface.

You can decorate the finished dish with any greenery.

Mushroom and sour cream julienne

Fresh champignon julienne with sour cream sauce turns out to be incredibly tasty and will help diversify your daily diet.

Required:

• chicken breast – 550 g;
• pepper;
• champignons – 500 g;
• sour cream – 350 ml;
• salt;
• cheese – 200 g;
• butter;
• onions – 250 g.

Step-by-step process:

1. Chop onions. Fry until transparent.
2. Combine with mushrooms, cut into thin plates. Grind the boiled breast. Send the resulting straw to the rest of the products.
3. Cook until all moisture has evaporated.
4. Grease the cocottes with butter. Fill with prepared ingredients. Drizzle with sour cream. Plentifully distribute the cheese, grated on a medium grater.
5. Preheat the oven. Put cocottes. Darken at 180 ° C for a quarter of an hour.

Thanks to the thick layer of cheese, the dish looks appetizing.

Julienne with marinated champignons

A recipe with a photo will help you cook julienne with pickled champignons the first time.

Required:

• pickled champignons – 1 can;
• pepper;
• onion – 360 g;
• salt;
• flour – 20 g;
• turkey – 160 g;
• sour cream – 260 ml;
• cheese – 320 g;
• olive oil;
• potatoes – 450 g.

How to prepare:

1. Sprinkle the chopped onion with flour and salt. Fry. Add sour cream. Mix. Cook for four minutes.
2. Place diced potatoes in a bowl. Salt and sprinkle with pepper. Lay out chopped turkey. Top with marinated mushrooms and onion sauce.
3. Spread generously with cheese.
4. Put in the oven. Bake until a golden crust appears on the surface. Temperature regime – 180 ° С.

You can add any spices for a variety of taste.

Frozen champignon julienne

Julienne with champignons and cheese in the oven can be cooked not only from fresh mushrooms, but also frozen ones. To do this, they are pre-thawed in the refrigerator.

Required:

• frozen champignons – 350 g;
• onion – 350 g;
• flour – 30 g;
• turkey fillet – 350 g;
• cheese – 250 g;
• salt;
• pepper;
• sour cream – 260 ml.

Step-by-step process:

1. Defrost fruit bodies. Cut into slices. Put in the form.
2. Chop onion and fry. Sprinkle with flour and pour in sour cream. Cook for five minutes.
3. Cut the turkey into strips and put on the mushrooms. Sprinkle with salt. Spice up.
4. Drizzle with prepared sauce. Sprinkle with coarsely grated cheese.

For a more effective serving, the finished dish can be decorated with chopped mushrooms.

How to cook champignon julienne in tartlets

Mushroom julienne of champignons with sour cream, cooked in tartlets, will be an excellent appetizer on the festive table.

Required components:

• turkey fillet – 300 g;
• salt;
• butter – 40 g;
• fresh champignons – 200 g;
• milk – 250 ml;
• pepper;
• tartlets – 17-20 pcs.;
• cheese – 120 g;
• flour – 20 g;
• olive oil – 60 ml;
• sour cream – 270 ml.

Step-by-step process:

1. Cut fruit bodies into plates and fry until tender. The moisture must completely evaporate.
2. Boil the turkey. Cool and cut into strips. Combine with mushrooms. Sprinkle with pepper and salt. Stir.
3. Combine flour with melted butter and boil. Pour in milk. Stir until the mass thickens. Add sour cream.
4. Distribute the mushrooms among the tartlets. Pour in the sauce.
5. Spread the cheese chips in an even layer. Remove to oven.
6. Bake for a quarter of an hour. Temperature – 180°С.

You can make your own tartlets or buy ready-made ones.

How to cook champignon julienne with broccoli

The recipe for julienne with champignon mushrooms with the addition of broccoli turns out to be especially tasty and dietary.

Required:

• broccoli – 300 g;
• red pepper – 150 g;
• spice;
• champignons – 300 g;
• salt;
• cream – 120 ml;
• onion – 120 g;
• pepper;
• hard cheese – 70 g.

Required components:

1. Disassembled into broccoli inflorescences, throw in boiling water and cook for four minutes. You can’t keep it longer, otherwise the cabbage will be digested. Rinse with cold water.
2. Chop the onion. Fry. The color of the vegetable should become slightly golden.
3. Add finely chopped mushrooms. Fry until done. Flour. Mix.
4. Pour in the cream. Salt and pepper. When the mixture thickens, add the broccoli. Cook three minutes.
5. Transfer to forms. Spread the grated cheese over the surface. Cook in the oven until a dense crust forms. Temperature – 180°С.

The finished dish is generously sprinkled with dill.

Mushroom champignon julienne with cream in pots

Mushroom julienne with cream looks exquisite in pots. All components are evenly baked and the result is a tender and juicy dish.

Required:

• champignons – 400 g;
• dried dill;
• cream – 300 ml;
• hard cheese – 230 g;
• salt;
• milk – 120 ml;
• black pepper;
• processed cheese – 300 g;
• refined oil;
• onions – 280 g.

Step-by-step process:

1. Cut fruiting bodies and bulbs into large pieces. Mix and fry until done.
2. Pour in the cream and simmer for 12 minutes. Place processed cheese in the refrigerator for half an hour, then grate. Send to fried foods.
3. When the cheese is melted, pour in the milk, then the cream.
4. Mix. Sprinkle with salt and pepper. Cook 10 minutes.
5. Transfer to pots. Sprinkle with grated cheese. Send to the oven for a quarter of an hour. Temperature regime – 190 ° С.

Pots can be used in small sizes and served in portions

Julienne with champignons: a recipe in pita envelopes

This is perfect for breakfast or a light snack.

Required:

• champignons – 250 g;
• vegetable oil;
• cheese – 75 g;
• spice;
• sour cream – 75 g;
• onion – 120 g;
• salt;
• lavash – 1 pcs.

Step-by-step process:

1. Cut the onion into half rings, and the mushrooms into slices. Fry.
2. Drizzle with sour cream. Salt. Add spices. Stir.
3. Grate a piece of cheese.
4. Put the onion mixture on the pita bread. Distribute cheese chips.
5. Roll up the workpiece. Send to the oven.
6. Temperature – 180°С. Bake 13 minutes.

Lavash is cooked in the oven until it becomes a beautiful ruddy color.

Mushroom and salmon julienne

Delicious dish turns out tasty and healthy. For a long time satisfies the feeling of hunger.

Required:

• salmon fillet – 800 g;
• black pepper;
• champignons – 400 g;
• hard cheese – 200 g;
• salt;
• onion – 360 g;
• vegetable oil – 40 ml;
• cream 10% – 250 ml.

Cooking process:

1. Chop the onion. Fry in oil. Vegetables must be fully cooked.
2. Slice the mushrooms. Fry until half cooked.
3. Chop the salmon. The pieces should be small. Salt. Spice up.
4. Transfer to a baking dish. Pour in the cream. Sprinkle with grated cheese.
5. Move to oven. Cook for a maximum of a quarter of an hour.
6. Temperature regime – 200°C.

Even when cold, the fragrant dish remains tasty.

Recipe for julienne with champignon mushrooms in puff pastry baskets

With ready-made dough, the cooking process will be very fast. The proposed option is ideal for busy housewives.

Required:

• puff yeast dough – 500 g;
• salt;
• turkey fillet – 500 g;
• black pepper;
• sour cream – 120 ml;
• champignons – 200 g;
• dried basil;
• onion – 360 g;
• sunflower oil;
• cheese – 270 g.

Step-by-step process:

1. Defrost store-bought dough at room temperature.
2. Rinse, then dry and cut into strips fillet.
3. Cut the mushrooms into plates.
4. Chop the onion. Grate cheese. It is better to use a medium grater.
5. Fry until golden fillet with onions. Sprinkle with pepper and salt. Add mushrooms. Cook for four minutes. Pour in sour cream. Simmer for seven minutes.
6. Roll out the dough. Cut out circles and transfer to a cake tin.
7. Fill with julienne. Put in the oven. Cook for a quarter of an hour. Temperature regime – 180 ° С.
8. Spread cheese chips evenly. Bake for four minutes.

Baskets should be small

Julienne with potatoes and champignons

Instead of special forms, you can use potato boats.

Required:

• potatoes – 5 large fruits;
• paprika;
• champignons – 500 g;
• salt;
• onion – 260 g;
• cheese – 220 g;
• butter – 120 g;
• flour – 50 g;
• cream – 320 ml.

Recipe:

1. Cut the washed potato tubers in half. Scoop out the pulp with a small spoon. The result should be a boat.
2. Fry chopped onions. The vegetable should be a nice golden color.
3. Add fruit bodies cut into slices. Darken until ready.
4. Sprinkle with flour and stir immediately so that lumps do not have time to form. Salt and pepper. Pour in the cream. Cook for five minutes.
5. Grease a baking sheet with oil. Lay out potato wedges. Place a cube of butter in each. Distribute the filling on top.
6. Send to the oven. Temperature regime – 180 ° С. Bake 12 minutes.
7. Take out and sprinkle with cheese. Send back to oven. Cook for a quarter of an hour.

Julien in potato boats – the perfect appetizer for the festive table

Mushroom julienne recipe in a slow cooker

Julienne in a slow cooker tastes no different from that cooked on the stove or in the oven.

Required:

• salt;
• boiled chicken fillet – 200 g;
• nutmeg – 2 g;
• vegetable oil – 80 ml;
• champignons – 400 g;
• flour – 20 g;
• onion – 200 g;
• butter – 20 g;
• cheese – 200 g;
• milk – 200 ml.

Step-by-step process:

1. Turn on the “Frying” mode. Melt butter. Add flour. Fry a little.
2. Whisking constantly with a spatula, pour in the milk. When the mass thickens, salt and add nutmeg. Transfer to a plate.
3. Cut mushrooms into strips. Fry on the “Frying” mode with the addition of oil. Time is five minutes.
4. Throw in the chopped onion. Cook three minutes.
5. Cut the fillet into strips. Send to the bowl. Cook three minutes.
6. Pour in the sauce. Sprinkle with grated cheese.
7. Switch the mode to “Baking”. Timer – 15 minutes.

Julienne in a slow cooker goes well with bechamel sauce

Conclusion

Champignon julienne is a delicious independent dish that even a novice cook can cook. In the process of cooking, it is necessary to finely chop all the products. You can add any greens, hot peppers and spices to the composition.