Julienne with mushrooms: recipes for a dish with champignons and cheese, how to make it with the addition of meat and potatoes

Prepared by: Katya Shulga

04/28/2017 Cooking time: 30 min

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Do you like julienne? I just love them! I especially like to cook in small portion molds, they look so cool in them that I even serve them on holidays! Today prepare julienne with mushrooms and cheese.

Recipe for making classic champignon julienne in a frying pan

Few housewives know how to properly prepare mushroom julienne. It is worth noting that the recipe for making classic champignon julienne in a frying pan is quite simple and straightforward. Having prepared the dish just once, you will understand the principle of the process and will be able to supplement or change it to your taste.

700 g mushrooms;
150 ml cream;
150 ml sour cream;
1.5 tbsp. l. flour;
2 onions;
200 g cheese;
50 g butter;
Salt.

We invite you to watch a video recipe for preparing classic champignon julienne in a frying pan.

After cleaning, cut the mushrooms into strips, place in a frying pan and fry without adding oil until the liquid evaporates.
Add oil, add onion cut into half rings, add salt and fry for 10 minutes.
Add flour, spread evenly (through a sieve) over the surface, mix.
Fry for 3-5 minutes, add cream and sour cream, mix thoroughly.
Grate hard cheese on top, distribute evenly over the dish, and cover the pan with a lid.
Simmer the mixture over the lowest heat for 20 minutes, until a crust appears on the surface, do not stir.

Classic julienne can be prepared from champignons with the addition of chicken, which will only improve the taste of the dish and make it richer and more aromatic.

Frying pan alternative

A very practical way for housewives to prepare a dish with mushrooms and cheese in a frying pan. His fans claim that this julienne sauce is no worse than baked in the oven.

Components:

0.5 kg butter,
Four onions
300 grams of hard cheese,
200 grams of sour cream,
Two tablespoons of flour,
20 grams of butter,
salt,
paprika,
Two cloves of garlic
One pinch of Provençal herbs,
ground black pepper.

Cooking method:

Boil the butter, place on a sieve and cut into pieces.
Place in a frying pan with melted butter and fry for a quarter of an hour.
The onion is cut into rings, mixed with mushrooms and fried until transparent.
Mix sour cream with flour until smooth, simmer for 5 minutes and add to mushrooms.
Add chopped garlic cloves, add salt, paprika, pepper, herbs, stir and let simmer for 5 minutes.
Grate 100 grams of cheese and mix with mushrooms and sauce.
Place the mixture in a frying pan and sprinkle a layer of cheese on top.
Cover the julienne with a lid and let it simmer until the cheese melts for about a quarter of an hour.

Juliennes, no matter what products they are combined with, will invariably be the most exquisite and appetizing hot appetizers. This dish can decorate a festive table and become memorable for all guests.

Published on March 16, 2018 by samsonmain. The entry was published in the section Mushroom Appetizers. Bookmark the permalink.

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How many minutes should you cook butter for soups, pickling, freezing?

Recipe for making champignon mushroom julienne in the oven

As already noted, champignon julienne is usually prepared in the oven in special containers called cocotte makers. In French restaurants, the dish is served there. Without cocotte makers, you can use ceramic cups or a regular baking dish.

600 g mushrooms;
2 onions;
300 ml low-fat cream;
2 tbsp. l. flour;
200 g hard cheese;
4 tbsp. l. vegetable oil;
Salt and ground black pepper.

The recipe for making champignon mushroom julienne is described below step by step. If you stick to it, you will end up with a wonderful dish.

Peel the mushrooms, rinse in water and cut into strips.
Place in a hot dry frying pan and fry over medium heat until the liquid has completely evaporated.
Pour in the oil and immediately add the onion cut into half rings.
Fry the vegetable until a nice golden color, stirring constantly.
Pour flour evenly over the surface, mix thoroughly and fry for 2-3 minutes.
Add cream, salt and pepper to taste, stir.
Transfer the entire mixture into cocotte pans or greased pans.
Combine grated cheese with fine bread crumbs and sprinkle the surface of the dish (the crust tastes amazing).
Place the container in the preheated oven for 20 minutes. and bake at 180°C.

Recipe for classic champignon julienne with chicken and cheese in a slow cooker

It turns out that classic champignon julienne can be prepared in a slow cooker - the recipe is simple and easy for any housewife. Having such equipment in your kitchen, you can make a hot appetizer your signature dish.

400 g mushrooms;
500 g chicken fillet;
2 onions;
1.5 tbsp. l. flour;
300 ml milk;
100 g hard cheese;
2 tbsp. l. butter;
4 tbsp. l. vegetable oil;
2 garlic cloves;
1 pinch of ground nutmeg;
Salt.

Find out how to cook julienne of champignons and chicken using a slow cooker from a detailed description of the process.

Rinse the chicken fillet under running water and finely chop with a knife.
Set the multicooker to “Baking” mode for 50 minutes.
Pour vegetable oil into the bowl, peel the garlic and chop a few pieces, place in the oil.
Once the garlic turns golden, remove and discard.
Pour finely diced onion into the multicooker and fry for 5-7 minutes.
Add thinly sliced champignons and mix thoroughly.
Add the chicken fillet and fry the whole mixture, stirring constantly.
As soon as the fruiting bodies and meat acquire a golden brown crust, sprinkle the mixture with flour and mix thoroughly.
Add the butter and, without ceasing to stir the butter, pour in the milk in a thin stream to form a sauce.
Add salt to taste, season with nutmeg and stir.
Sprinkle a layer of grated cheese on top, close the lid and leave the julienne in the “Baking” mode for 10 minutes. in a slow cooker. This time is enough for a tempting, aromatic cheese crust to appear on the surface of the dish.

Dish in cocotte makers

The recipe for julienne with mushrooms and cheese requires the use of special heat-resistant portion dishes - cocotte makers. They are similar to small frying pans or ladles with a long handle, in which the dish is baked in the oven and served.

Components:

150 grams of champignon mushrooms,
One onion
One tbsp. spoon of vegetable oil,
ground black pepper,
salt,
35−40 grams of butter,
One tbsp. spoon of wheat flour,
One pinch of ground nutmeg,
60 grams of hard cheese.

How to make a dish with champignons and cheese:

The champignons are thoroughly washed, peeled and dried with paper napkins, cut into small slices along with the legs.
Remove the peel from the onion, wash it, and cut it into small cubes.
Pour oil into a frying pan and heat thoroughly. Add chopped mushrooms and fry over low flame until juice appears.
Add chopped onion and mix well. Salt and pepper. Fry until all ingredients are cooked.
Now they are making the sauce. Place a slice of butter in a saucepan and, stirring, melt it.
Add wheat flour and immediately stir with a whisk so that there are no lumps.
Add milk at room temperature in a small stream, stir and bring to a boil and cook a little until thickened.
Remove from the flame and add a pinch of nutmeg. It gives a certain piquancy, but those who categorically do not perceive it can cook without nutmeg. Season the sauce with salt and pepper and stir. All is ready.
Place fried mushrooms and onions into molds. Grate the cheese on a fine grater and add it to the cocotte makers.
Pour the prepared sauce into the molds to cover the mushrooms. Season with the remaining grated cheese. Preheat the oven to 180 degrees and bake the dish for 15-25 minutes, until the cheese crust appears golden brown.
It is better not to cool the finished dish and serve it hot

Classic recipe for making champignon julienne in pots

A classic recipe for making champignon julienne in pots will help save time. By distributing all the ingredients into ceramic containers and placing the dish in the oven, you can get an independent hot appetizer for any dinner.

1 kg of mushrooms;
4 onions;
200 g hard cheese;
200 ml sour cream;
50 g butter;
2 tbsp. l. vegetable oil;
Salt;
½ tsp. ground black pepper;
1 garlic clove.

A recipe with a photo will help you prepare a classic champignon julienne.

Peel the mushrooms, cut off the ends of the stems and rinse.

Cut into strips, add salt and pepper, mix gently with your hands and place in butter-greased pots.

Fry the onion cut into rings in vegetable oil and place on the mushrooms, place a piece of butter on top.

Combine sour cream, grated hard cheese and chopped garlic, mix.

Pour into the pots over the onions and cover with lids.

Place in a cold oven, turn on for 40-50 minutes, bake at 190°C.

Open the lids of the pots, turn on the oven again for 10 minutes. and bake until golden brown on the surface of the dish.

The classic recipe for champignon julienne can be “diluted” with chicken or other meat. This will give the dish more aroma and richness, not to mention taste.

Potato boats with oyster mushrooms, cream and cheese

Mushroom julienne with cheese and cream, cooked in halves of regular potatoes, can be served very tasty and original. So this dish can be “translated” from an appetizer into a main one.

Components:

Five large potatoes
500 grams of oyster mushrooms,
Three onions
100 grams of butter,
300 grams of cream,
2 tbsp. spoons of flour,
200 grams of cheese variety,
salt,
paprika.

Preparation:

The potatoes are washed and cut into two equal parts.
Use a teaspoon to take out part of the “pulp” and build a “boat” with walls about 5 mm thick.
The finished halves should be kept in water.
Fry diced oyster mushrooms in oil.
The onion is chopped and fried until transparent, mixed with mushrooms.
Sprinkle flour on top, mix again, add cream, salt, add paprika and simmer for 5 minutes.
Potato cocotte makers are placed on a greased baking sheet.
Place a small piece of butter on the bottom of each half and fill it with a mixture of onions, mushrooms, and cream.
Bake in the oven at 180 degrees for ten minutes.
Remove from the oven, sprinkle with grated cheese and put back to brown.

How to prepare julienne of fresh champignon mushrooms with cheese in tartlets

Many housewives like the option of preparing champignon julienne in tartlets. All your family and guests will be delighted with such a tasty and beautiful dish.

20 snack tartlets;
2 onions;
600 g mushrooms;
50 g hard cheese;
100 ml sour cream;
1 tbsp. l. flour;
50 g butter;
Salt.

You can prepare julienne using fresh champignons, or you can use a more original option - with pickled mushrooms.

The mushrooms are sorted, washed and cut into thin slices.
Heat the butter in a frying pan, add the champignons and fry over medium heat until all the liquid has evaporated.
The onion is peeled, washed and cut into half rings, added to the mushrooms and fried for 10 minutes, seasoned to taste.
The flour is sifted directly into the pan and mixed thoroughly.
Fry for 3-4 minutes, stirring constantly.
Sour cream is added, everything is mixed, left to cool and only then the tartlets are filled.
Sprinkle the top of the tartlets with grated cheese and place them on a baking sheet covered with parchment.
The baking sheet is placed in an oven preheated to 200°C and the dish is baked for 7-10 minutes.

Recipe for champignon julienne with sour cream and mussels

The julienne of champignons with sour cream and mussels is tender in consistency and tasty. This appetizer will become a favorite at the buffet table for everyone present.

300 g mussels;
400 g mushrooms;
400 ml sour cream;
4 tbsp. l. flour;
100 g butter;
150 g hard cheese;
Salt and a mixture of ground peppers.

We prepare champignon julienne with sour cream according to a recipe with a step-by-step description that any novice cook can handle.

Thaw the mussels, place on a paper towel and dry at room temperature.
Cut the prepared mushrooms into strips, and do the same with the mussels.
Melt the butter in a frying pan, add flour and fry until browned, stirring thoroughly.
Add chopped mushrooms and mussels, add sour cream, salt and pepper, simmer for 5 minutes, turn off the heat.
Grease a deep dish with oil, lay out the mixture and grate hard cheese on top.
Place in an oven preheated to 190°C and bake for 15-20 minutes.

Recipe with sour cream

To prepare this snack, you need the following products:

Champignons - 500 grams.

Butter - 50 grams.

Vegetable oil - one tablespoon.

Onions - two heads.

Sour cream - half a kilogram.

Salt, black and allspice - to your taste.

Cheese - 100 grams.

You will see a recipe with a photo of julienne with champignons and cheese below. In the meantime, let's prepare this delicious dish:

Wash the mushrooms, peel the onions and cut these products into thin strips.

Heat butter and vegetable oil together in a frying pan.

Place the onion there and fry for a quarter of an hour until transparent.

Next, add the mushrooms to the onions. Fry everything together for a quarter of an hour. Once all the water from the mushrooms has evaporated, add salt and pepper. Simmer for another five minutes.

Now add sour cream, mix and taste. If necessary, add a little salt.

Grease the cocotte pans with butter and move the mixture into them. Sprinkle cheese on top and place the julienne with champignons and cheese in a preheated oven at 200 degrees for about half an hour.

Serve hot with a crispy baguette or garlic croutons.

You may be interested in: Cooking potatoes in Greek: ingredients and step-by-step recipe

How to make julienne of champignons with cream and squid

You will like another recipe for making champignon julienne, but with cream and squid. This real delicacy will appeal to gourmets.

1 kg of mushrooms;
4 small squids;
3 onions;
500 ml low-fat cream;
3 tbsp. l. vegetable oil;
200 g hard cheese;
Parsley;
Salt and paprika - to taste.

Find out how to properly make champignon julienne from the detailed recipe.

Wash the squid, peel it, cut into thin strips and add salt to taste.
Cut the mushrooms into strips, place in a frying pan with oil and fry for 15 minutes.
Peel the onion, cut into half rings, add to the mushrooms and fry for 5 minutes.
Add the squid, fry for 5 minutes, pour in the cream, stir and add paprika and salt to taste, stir again.
Place in pots or baking dish, sprinkle with grated cheese on top and place in the oven.
Bake for 15-20 minutes. at a temperature of 180°C, when serving, decorate the dish with sprigs of green parsley.

Recipe for chicken julienne and canned champignons

A recipe for julienne made from canned champignons will come in handy when guests are already on the doorstep. A thrifty housewife always has a hidden jar of mushrooms for special occasions.

400 g chicken breast;
600 g pickled mushrooms;
2 onions;
4 tbsp. l. sour cream;
1 tsp. flour;
70 g butter;
100 g cheese;
Salt and ground lemon pepper - to taste.

The recipe for making chicken julienne with champignons is described in detail.

Rinse the mushrooms, place in a colander and leave to drain.
Cut the chicken into cubes and fry in a frying pan for 10 minutes, place with a slotted spoon on a plate and let cool.
Add salt and ground pepper to taste, stir.
Cut the onion into half rings, mix with sliced mushrooms and fry in oil for literally 5 minutes.
Add mushrooms and onions to the meat, melt a little butter in a frying pan, add flour, fry for 2-3 minutes.
Add sour cream, stir and let boil for 1-2 minutes.
Place meat with mushrooms and onions in prepared baking dishes.
Pour over the sauce and sprinkle with a layer of grated cheese.
Place in a hot oven for 15 minutes and bake at 180°C.

Mushroom julienne in pots

Serving in pots adds solemnity to the dish and will perfectly decorate both a festive and everyday table.

350 gr. chicken fillet;
350 gr. champignons;
2 medium onions;
2 cups sour cream;
150 gr. cheese;
a couple of tablespoons of flour;
a couple of tablespoons of vegetable oil.

Preparation

Peel the onions and finely chop into strips or cubes.
Cut the meat into small pieces.
Heat the frying pan, pour out the oil and add the chicken and onions. Fry over low heat.
Wash the mushrooms, dry them and cut them into small pieces. We send it to the frying pan.
Fry over low heat for 5-7 minutes.
We put another frying pan on the fire, pour flour into it and heat it over low heat until it turns yellow.
Add sour cream and mix thoroughly. Leave on low heat for 4-5 minutes, don’t forget to add salt.
Add the sauce to the rest of the ingredients and mix.
Place the resulting mixture in pots and sprinkle cheese on top.
Place in the oven for ten minutes.

How to cook julienne from chicken and frozen champignons

Julienne from frozen champignons is prepared quite simply and will delight everyone who tries it.

500 g mushrooms;
2 onions;
2 chicken fillets;
1 tbsp. l. butter;
200 g cheese;
300 ml milk;
2 tbsp. l. flour;
Vegetable oil;
Salt.

Boil chicken fillet for 15 minutes. in salted water, let cool and cut into cubes.
Cut the defrosted mushrooms into strips and place on a paper towel.
Peel and chop the onion into cubes, place in a frying pan with a small amount of vegetable oil and fry for 7-10 minutes.
Add mushrooms and chicken, add salt, mix and simmer for 20 minutes.
Melt butter in a separate frying pan, add flour, stir and fry for 2-3 minutes.
Pour in the milk, stir in the pieces and heat until thickened.
Add the sauce to the mushrooms and meat, stir and remove from heat.
Distribute the julienne into portion forms, sprinkle a layer of grated cheese on top and place in the oven.
Bake for 20-25 minutes at 190°C.

Dish with added chicken

Let's look at a step-by-step recipe with a photo of champignon julienne with chicken and cheese. We need:

Mushrooms - 250 grams.
Chicken fillet - 400 grams.
Cheese - 150 grams.
Sour cream and milk - one glass each.
Vegetable oil - for frying.
Butter - 50 grams.
Flour - two tablespoons.
Ready tartlets.

We perform the following steps:

Boil chicken fillet in salted water and cut into cubes.

Wash and cut the mushrooms as desired.

Heat the oil in a frying pan and fry the mushrooms in it. Then send the chicken fillet there.

Melt the butter and mix with flour until smooth. Without stopping stirring and without removing from the heat, pour in the milk and bring everything to a boil.

When the sauce has cooled a little, add sour cream and stir.

Place the mushrooms and chicken into the prepared tartlets, pour in the sauce and sprinkle cheese on top.

Bake in the oven for 10 minutes at 200 degrees.

How to cook chicken and champignon julienne in peppers

Try a completely new serving of mushroom and chicken julienne: not in molds, but in halves of bell peppers - everyone will be surprised.

4 sweet peppers;
300 g mushrooms;
400 g chicken fillet;
1 onion;
1 tbsp. l. flour;
200 ml cream;
100 g cheese;
Salt and vegetable oil.

How to properly prepare julienne from champignons and chicken can be found in the recipe description.

Boil chicken meat until cooked, cool and chop finely.
Chop the prepared onions and mushrooms in the same way.
Fry the onion in a small amount of oil in a frying pan, add mushrooms and continue frying for 15 minutes.
Add chicken meat, stir, fry for 5 minutes. and remove from the stove.
In a separate dry frying pan, fry the flour, pour in the cream, whisk and heat well (do not boil!).
Add salt and add to mushrooms and chicken, mix thoroughly.
Cut the pepper in half, remove the seeds and stem.
Grease the pan with butter, lay out the peppers, stuff them with julienne and place a layer of grated cheese on top.
Place in the oven, preheated to 190°C, and bake for 15 minutes.

Mushroom dish with cheese and chicken

The method of preparing mushroom and chicken julienne is no more complicated than a purely mushroom dish. The main secret is that the meat must be boiled first. If you use pots rather than cocotte makers for cooking, and add a little meat broth, you will get a thick soup with a cheese crust. For added richness, some chefs prepare the dish with potatoes.

Components:

420 grams of chicken breast,
300 grams of mushrooms,
190 grams of hard cheese,
170 grams of onions,
320 grams 15% sour cream,
ground black pepper,
27 grams of flour,
vegetable oil,
salt.

Cooking method:

Pour water over the washed breast.
When the water boils, add a little salt and cook for half an hour.
After cooling the fillet, cut into cubes.
Leave two cups of chicken broth.
Mushrooms are chopped and fried with finely chopped onions.
After 15 minutes, add the chicken.
Cook for another 3 minutes.
Separately heat the flour without oil, add sour cream and boil.
Mix all the products and fill the cocotte bowls with them.
Add a little broth and sprinkle with grated cheese.
Bake at 185 degrees until the cheese cap is golden brown.

Julienne of chicken, champignons, cheese and potatoes

Julienne of chicken, champignons and potatoes is a dish with excellent refined taste and ease of preparation.

400 g chicken fillet;
10 potatoes;
500 g mushrooms;
Salt, vegetable oil;
1 tbsp. l. butter;
500 ml milk;
2 tbsp. l. flour;
200 g cheese;
1 bunch of green parsley.

How to properly prepare julienne from champignon mushrooms, chicken and potatoes?

Peel, wash and cut the potatoes into strips, fry in vegetable oil until golden brown.
Cut the meat into thin strips, the mushrooms into cubes and place in another frying pan with a small amount of oil.
Add salt, stir and fry for 15 minutes. over low heat.
Melt the butter, add flour, grind well and fry for 2-3 minutes.
Pour in the milk, stir, let it thicken a little and pour over the meat and mushrooms.
Boil over low heat for 5 minutes, add chopped herbs and stir.
Fill a greased form with potatoes, add mushrooms and meat.
Pour over the sauce and sprinkle with grated cheese.
Place in a hot oven and bake for 30 minutes. at 180°C.
Place into serving bowls and garnish with parsley leaves on top.

Julienne with broccoli

This recipe is lower in calories and is perfect for those who are watching their figure.

300 gr. chicken fillet;
200 gr. champignons or any other mushrooms;
200 gr. broccoli florets;
a couple of spoons of sour cream;
a couple of tablespoons of vegetable oil;
150 gr. cheese.

Preparation

Shred the chicken fillet into small pieces.
We wash the champignons, dry them and chop them into thin layers.
Wash the broccoli, dry it and separate it into small florets.
Pour oil into a heated frying pan and add all the prepared ingredients there.
Fry until done, add salt and sour cream.
Simmer over low heat for 5 minutes.
Place the mixture into molds and sprinkle generously with grated cheese.
Place in a preheated oven and cook for 10-15 minutes at 190 degrees.

More materials: julienne with mushrooms

Champignon julienne with chicken and broccoli

Very often, many housewives change the classic recipes for mushroom julienne and, using their imagination, replace the ingredients with something new. For example, add broccoli or other vegetables to the recipe.

700 g mushrooms;
400 g chicken fillet;
300 g broccoli;
2 carrots;
3 onions;
5 tomatoes;
2 tbsp. sour cream;
200 g hard cheese;
3 eggs;
100 g butter;
Salt and ground black pepper;
3 tbsp. l. chopped parsley.

The recipe for julienne of champignons and chicken with the addition of broccoli is an excellent option for a hearty and healthy dinner for the whole family.

Wash the mushrooms and vegetables, peel, rinse again and cut: carrots and tomatoes into thin slices, mushrooms into strips, onions into cubes, broccoli into florets.
Rinse the meat, boil for 15 minutes. in salted water with the addition of bay leaf and allspice.
Allow the meat to cool in the broth, then remove, cut into slices and fry in oil until golden brown.
Boil carrots and broccoli in chicken broth for 15 minutes.
Fry the mushroom strips in a small amount of butter until golden brown.
Fry the onion separately in oil until transparent, mix with carrots and broccoli, add salt and pepper to taste.
Place all the vegetables in a mold greased with butter, place the meat on top, add salt and then lay out a layer of mushrooms.
Distribute tomato slices in the top layer, pour in sour cream mixed with eggs and sprinkle with finely grated hard cheese.
Place in an oven preheated to 180°C and bake for 30 minutes.
When serving, sprinkle with chopped parsley.