Recipes for julienne of porcini mushrooms

Fragrant porcini mushroom julienne can be a festive dish or an addition to a regular family dinner. You can find out how to cook porcini mushroom julienne on this page, which offers a solid selection of culinary recipes for such a dish. We hope that this information will make cooking porcini mushroom julienne a simple and mundane affair, even for novice housewives. As additional ingredients, you can select various varieties of soft and hard cheese, greens, chicken pulp and ground beef, cream, sour cream and various sauces. There are certain subtleties in the preparation of products. It is also important to know how to properly distribute the finished mass over the wells and how long to send them to the oven or slow cooker.

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Methods for preparing julienne from porcini mushrooms

Porcini julienne is perhaps the most common hot appetizer in our country. In fairness, it should be noted that julienne in classical cooking is not a dish, but just a way of cutting products in the form of thin straws (like matches). Once upon a time, the term penetrated the jungle of domestic cooking and took root. There is no such dish anywhere, in any country (in name, not in essence). It is quite natural that the method of its preparation has many versions, and this multitude itself raises a lot of questions on the topic – but how is it right after all? I repeat, I am deeply convinced that food, in particular its preparation, does not tolerate categoricalness.

For some reason, many people believe that there is only one and only known way to properly cook borscht, porridge, scrambled eggs, etc. Therefore, I never use the term “right dish” in relation to cooking – that is, the right julienne, the right satsivi, etc. First, I note that in addition to mushrooms, ghee (vegetable oil or a mixture of them is also acceptable), onion, salt, pepper, bechamel (for bechamel, see the section “Mincing for pies”) and often cheese (but in the future I will try to dissuade you from using it).

 First of all, you should consider the ratio of the proportions of mushrooms and onions.

[ »wp-content/plugins/include-me/goog-left.php»] The question of using onions in cooking in general and in hot dishes in particular is, to tell the truth, not an idle one. Onion is undoubtedly an important flavoring and thickening ingredient. However, when there is more of it in a dish than it needs, it adds too much sweetness. Therefore, it is important not to overdo it with it. The optimal ratio of mushrooms and onions is the following – for 500–600 g of raw mushrooms, 100 g of onions. Mushrooms are cut into thin slices, and it is possible together with the leg. Onion – thin half rings. Regarding the heat treatment of mushrooms and onions, there are disagreements in the literature, determined by two different approaches.

The first approach is to start sautéing the mushrooms and add the onions a bit later, then continue to sauté both. When frying, the mushrooms lose their liquid (juice), it eventually evaporates, and only after that the mushrooms and onions acquire a kind of fried crust. Thus, the mushrooms lost a lot of juice and their slices became very thin. Then all this is heated in bechamel sauce.

Another way: mushrooms are quickly fried in very hot oil so that they seize with a golden crust and cannot lose moisture. Onions are fried separately, also until golden brown. Then the mushrooms and onions are heated in bechamel sauce. In the first case, the mushrooms lose their juice, so the julienne is smaller in volume, but the flavors of the juice remain and pass into the sauce. In the second, the mushrooms are tasty on their own, there is less volume loss, and the sauce is almost neutral, it only adds juiciness. Now is the time to talk about salt, namely, at what stage should the dish be salted? Obviously, in the first case, the mushrooms are salted during frying, so they lose more juice. In the second, it is better to salt the dish while heating the mushrooms and onions in the sauce.

It is also worth noting that not only bechamel can act as a liquid medium, but also sour cream with flour, fatty 30–35% cream evaporated to the consistency of a sauce.

Porcini mushroom julienne recipe with chicken in a pan

[“wp-content/plugins/include-me/goog-left.php”]The recipe for porcini mushrooms with chicken implies the presence of cheese, I promised to dissuade you from using it. Let me remind you that in the classics it is customary to put the finished julienne in a refractory portioned dish, sprinkle with grated hard cheese and bake until a crust forms.

I confess that I don’t like this crust – as soon as the baked julienne has cooled down a little, the crust becomes impenetrable, and when you try to scoop up a little julienne with a spoon, it clearly interferes with our intentions – either not to break it, or all of it (the cheese crust) strives to follow the first julienne spoon. It is all the more difficult to cook porcini mushroom julienne in this form in a pan where the cheese is barely melted and does not melt.

Nevertheless, the recommendation to bake julienne “under cheese” wanders from book to book, it seems that the authors of these books not only never cooked julienne, but even, it will be said not to the table, never, God bless them, did not eat! But! In principle, the taste of ordinary hard cheese goes very well with mushrooms. Therefore, we introduce the grated cheese into the hot bechamel and heat the fried mushrooms and onions in this sauce. And if we guess after heating the mushrooms and onions in the “cheese” sauce, introduce raw yolk into them and then bake the julienne, then the crust will be (due to the yolk), but it will no longer stretch and will never become impenetrable!

See how to cook porcini mushroom julienne in the recipe with a photo, which shows how this dish is assembled, how the ingredients are chopped.

Dried porcini mushroom julienne

Composition:

• dried porcini mushrooms – 300 g
• butter – 150 g
• onion – 200 g
• flour – 70 g
• milk
• cream – 300 g
• salt
• pepper
• lemon juice
• greenery

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Dried porcini mushroom julienne recipe

Ingredients:

• 500 g dry porcini mushrooms,
• 1 cup sour cream
• 100 g butter
• 2 eggs
• 1 st. spoon of flour
• salt – to taste

According to the recipe for dried porcini mushroom julienne, mushrooms, cut into strips and scalded with hot water and vinegar, fry in oil until soft. Also fry the flour, add the mushrooms, mix everything and put it in a metal bowl (or in specially designed molds – cocotte makers). Mix beaten eggs and salt with sour cream, pour over mushrooms and bake in the oven.

Recipe for mushroom julienne of porcini mushrooms with sour cream

Ingredients for cooking mushroom julienne from porcini mushrooms are the following products:

• porcini mushrooms – 200 g
• 2 bulbs
• butter – 50 g
• sour cream – 200

Boil mushrooms. According to the recipe for cooking julienne from porcini mushrooms with estimated, you need to finely chop the onion, lightly fry in butter, put mushrooms there, salt and continue to fry until tender. Then put in cocottes, pour sour cream and stew in the oven.

White mushroom julienne in pots in the oven

Rinse prepared dried porcini mushrooms in running cold water and pour cold milk so that it covers the mushrooms, and put it overnight. Before cooking porcini mushroom julienne in the oven, add water to the milk, put on fire and cook in the same bowl over low heat until tender. Throw away in a colander. When the mushrooms have cooled, cut them into strips. Finely chop the onion and fry, add a spoonful of wheat flour here and fry until the flour is browned. Then dilute with strained broth, add sour cream, chopped mushrooms, salt, pepper, put the pan in a hot oven and bake. When serving julienne, sprinkle with lemon juice and sprinkle with finely chopped herbs. We recommend cooking porcini mushroom julienne in pots, which perfectly preserve all the taste of the dish.

Composition:

• dried porcini mushrooms – 100 g
• butter – 50 g
• onion – 60 g
• flour – 25 g
• milk
• cream – 100 g
• salt
• pepper
• lemon juice
• greenery

Recipe for porcini mushroom julienne with cream

Ingredients:

• porcini mushrooms fresh 100 g,
• onions 2 pcs.
• flour 1 tsp.
• butter 2-3 tbsp. spoons
• cream (20% fat) 50 ml
• 50 cheese
• salt
• ground black pepper – to taste

Finely chop the mushrooms. According to the recipe for julienne of porcini mushrooms with cream, finely chop the onion. Mix the onions and mushrooms, pepper, salt and fry, after melting the butter in a frying pan. At the very end of frying, add a teaspoon of flour. Arrange the prepared mushrooms in portion juliennes and pour over the cream. Grate the cheese on a coarse grater and spread it over the crooks on top of the mushrooms with cream. Heat the oven to about 150 degrees and bake the julienne until golden brown. Julien is served hot.

Recipe for making julienne from dried porcini mushrooms and chicken in a slow cooker

Before you make julienne from porcini mushrooms, you need to carefully consider the composition of the dish and assemble everything. What you need for julienne of dried porcini mushrooms and chicken are the following products:

• 500 g chicken fillets
• 500 g white mushrooms
• 1 bulb
• 100 g grated sыra
• 1 cup sour cream or cream
• 1 Art. l. flour
• 1 Art. l. breadcrumbs
• 50 g butter
• vegetable oil
• ground black pepper
• salt

Boil the chicken fillet in salted water until tender (about 30-40 minutes), cool and cut into small pieces. Rinse mushrooms, peel, cut into thin slices. Melt the butter in a multicooker bowl, put the mushrooms. Cook julienne of porcini mushrooms in a slow cooker in the “Baking” mode for 30 minutes. Fry with the lid closed, stirring occasionally.

According to the recipe for porcini mushroom julienne in a slow cooker, cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, salt and pepper.

For sour cream sauce, fry the flour in butter for 2-3 minutes, stirring constantly.

Add sour cream and mix thoroughly so that there are no lumps. As soon as the sour cream thickens, pour in a little hot water (the sauce should resemble liquid sour cream in consistency), bring to a boil. Lubricate the cocotte makers with vegetable oil, put chicken meat on the bottom, then fried mushrooms with onions. Pour in sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in a slow cooker and cook in the “Baking” mode for 30 minutes. At the end of cooking, open the lid of the multicooker and let the julienne cool slightly so that the sauce and melted cheese have time to grab slightly.

Watch how to cook porcini mushroom julienne in the video, which shows different recipes for the dish.