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Wild mushrooms in a creamy sauce, which are sprinkled with grated hard cheese and baked in a cocotte maker, are called julienne. And although this name came from France, the dish itself is primordially . For us, wild mushroom julienne is a hearty, simple snack that is served only hot.
The dish is really easy to make and delicious. Therefore, if someone has never cooked it, we offer a traditional wild mushroom julienne recipe. And if you don’t have cocotte makers to cook it, you can use a regular baking dish, and then cut the dish into portions and put on plates.
Wild mushroom julienne with sour cream
Ingredients:
- forest mushrooms – 500 g;
- sour cream (fatty) – 1 tbsp.;
- hard cheese – 100 g;
- butter – 3 tbsp. l .;
- wheat flour – 1,5 tbsp.;
- greens of dill;
- ground black pepper – 1/3 tsp;
- salt.
To prepare julienne from forest mushrooms, you need to prepare the fruiting bodies in advance. Fresh forest mushrooms should always be pre-cleaned. Then they need to be boiled in salt water for 20-25 minutes.
Cut the boiled mushrooms into thin strips and fry them in butter until crispy.
Add flour to the mushrooms, pour in sour cream, add pepper, salt, mix well and bring to a boil over medium heat.
Pour the hot mixture into cocotte bowls, pour grated cheese on top of each and place in the oven.
The julienne should be baked at 180°C until golden brown on the top. Just before serving, you can sprinkle it with dill.
This mushroom julienne from forest mushrooms turns out to be very tasty, with the aroma of a real forest, which cannot be compared with purchased champignons.
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Wild mushroom julienne with tongue
We suggest preparing the following wild mushroom julienne recipe with the addition of a tongue. Garlic and ground red pepper will add piquancy to it.
Ingredients:
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- boiled tongue – 300 g;
- forest mushrooms (any) – 300 g;
- onion – 2 heads;
- sour cream – 150 g;
- cheese (hard varieties) – 50 g;
- cloves of garlic – 4 pcs.;
- flour – 2 Art. l .;
- butter – 3g;
- olive oil;
- hot ground pepper (red) – 1/3 tsp;
- salt.
Cut the boiled tongue into thin strips, put in a pan with olive oil and fry for 15 minutes.
In a separate pan, fry the cooked wild mushrooms until golden brown.
Chop the onion, add to the mushrooms and fry until soft.
Add garlic cloves chopped with a knife, season with pepper and salt, mix and fry for 3-5 minutes.
For the sauce, mix butter, flour and sour cream in a pan. Stir well, heat, but do not bring to a boil and remove from heat.
Put grated cheese in layers first, then pieces of tongue and mushrooms with onions.
Pour over the sour cream sauce and again grate a layer of cheese on top.
Add 1 tsp. melted butter and put in the oven for 15-20 minutes.
Festive wild mushroom julienne with chicken
We offer you an interesting and simple recipe for wild mushroom julienne with a photo. For him, all products are affordable, and the snack turns out to be of excellent taste with useful nutrients.
Ingredients:
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- chicken fillet – 2 pcs .;
- forest mushrooms – 400 g;
- cheese – 100 g;
- bow – 2 heads;
- butter – 70 g;
- ground black pepper – to taste;
- salt.
Sauce:
- milk – 2;
- butter – 70 g;
- flour – 70 g;
- nutmeg – to taste;
- salt and pepper to taste.
Boil the chicken fillet in salted water, remove and let cool.
Cut the onion into cubes, fry in butter until soft.
Add boiled mushrooms cut into small pieces and fry for 15 minutes. Combine vegetables with chicken fillet in a separate bowl.
For the sauce, melt butter, add flour and fry until creamy.
Carefully add milk in portions, beat well, season with spices and nutmeg.
Simmer for 7-10 minutes until the sauce thickens, stirring constantly.
Lubricate the molds with butter, put mushrooms and chicken fillet in them.
Pour sauce over and top with cheese.
Place in the oven preheated to 180°C and wait until golden brown.
Wild mushroom julienne with chicken turns out to be a festive snack, although on ordinary days this dish will delight your household.
Sometimes forest mushrooms can be replaced with champignons, if it is not the season for mushroom picking. However, with this replacement, the taste of the snack will be different.
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Wild mushroom julienne with cream and olives
Preparing wild mushroom julienne with cream is quite easy. To do this, you just need to follow this recipe.
Ingredients:
- forest mushrooms – 500 g;
- cream (fatty) – 1,5 tbsp.;
- butter – 40 g;
- Bulgarian pepper (red) – 1 pc.;
- olives – 50 g;
- cheese – 100 g;
- flour (highest grade) – 2 tbsp. l.;
- dried basil – 1 tsp. l.;
- salt;
- ground black pepper – to taste;
- paprika – 1 tsp.
Ready boiled mushrooms fry in butter until crispy, pour cream (0,5 tbsp.) And simmer for 2 minutes.
Add all the spices, including salt, chopped olives and bell pepper, stir and simmer for another 5 minutes under the lid.
Add flour, stir well and simmer over low heat until thickened.
Remove from heat and pour into baking molds.
In each form, equally divide the cream that remains, and put in the oven.
Bake for 10 minutes, remove from the oven, sprinkle with grated hard cheese on top and put back in the oven.
Bake until a golden crust appears on the julienne.
Frozen wild mushroom julienne with sour cream
Ingredients:
- frozen mushrooms – 500 g;
- onion – 2 pcs .;
- mayonnaise – 1 tbsp. l .;
- sour cream – 2 tbsp. l .;
- hard cheese – 100 g;
- salt;
- olive oil – 4 st. l .;
- ground black pepper.
Defrost mushrooms, put on a paper towel to glass the liquid.
Chop the onion and fry in olive oil until tender.
Cut mushrooms, combine with onions and fry for 5 minutes.
Pour sour cream and mayonnaise into the pan with mushrooms, add salt, pepper, stir and simmer for 10-15 minutes.
Arrange in molds, sprinkle with a layer of cheese and bake until golden brown, about 15-20 minutes.
Julienne from frozen forest mushrooms is no different from the cooking option with fresh ones. It turns out just as tasty and aromatic.