What spices are added to julienne, popular seasonings, homemade recipe

In French cuisine, julienne is a method of chopping vegetables - meaning very thin and small cuts. This name is also attached to some dishes. In France, this is often called a broth with the addition of finely chopped summer vegetables. In Russia, this is the customary name for a dish of mushrooms and other products baked in a sauce with cheese in small containers - cocotte makers. Most often, this dish is prepared from chicken with mushrooms, but sometimes poultry meat is excluded from the composition, and occasionally chicken is replaced with the meat of another bird, ham or even fish. A mandatory ingredient is cheese, which is sprinkled on the appetizer before baking. You can’t do without aromatic spices. We must not forget that the sauce in which the products are baked is one of the main components of julienne. If the ingredients or sauce are not seasoned, the organoleptic qualities of the finished dish will be far from ideal. Seasonings for julienne are chosen taking into account the traditions of French cuisine and exactly what products are included in the appetizer.

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.

What to serve the food with?

What to serve with julienne? This worries many, especially when serving a dish on a holiday table. Keep in mind that julienne in the traditional sense is a cold or hot appetizer, so it is served independently. But still, if you want to serve food with additional ingredients, then the most common side dishes include:

mashed potatoes;
boiled rice;
various porridges (buckwheat, wheat, oatmeal, pearl barley);
various vegetable salads.

Among the drinks, you cannot ignore tea, coffee, juice and alcoholic drinks. They will complement the food, making its taste richer.

Remember that side dishes are just a possible addition to the julienne. Still, this is an independent dish, so there is no need for a side dish. It is enough to place a cocotte maker or clay pot on a plate decorated with a carved napkin. It will turn out impressive and elegant.

If desired, the julienne can be heated either in a frying pan or in the microwave. It will also be tasty and appetizing.

Julienne according to the recipe you choose is a tasty, healthy, appetizing and aromatic delicacy. The food cannot but delight with its exquisite taste and attractive appearance. And to take extra care of the attractiveness of the julienne, you can decorate it with herbs, a mesh of sauce, cheese, pomegranate seeds or whole seafood. It all depends on the type of julienne you prepared. You can pay attention to the simple step-by-step recipes we offer with photos, according to which the preparation of a delicious dish will seem simple and will definitely be successful. It's time to start cooking!

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.

Description, features and secrets of julienne

The description, features and secrets of julienne are given below. Julien is a food that, according to many people, is an important component of a banquet and just a festive menu. This is very simply explained by the appetizing appearance, amazing taste and ease of creating the food. What does julienne look like? It consists of a delicious oven-baked filling that is placed in a dough basket or pot. That is why this snack, amazing in taste, is happily prepared at home, and it is also enjoyed in restaurants. It is distinguished by the most delicate creamy meat or creamy mushroom taste, so you can hardly find a person who would be indifferent to this dish.

In France, julienne is more of a dietary or fasting dish. Both vegans and vegetarians love it, since in the traditional version the dish is prepared from mushrooms, various vegetables, cream and vegetable broth. But in the eastern part of the country, hearty and high-calorie delicacies are common, to which seafood, ham and rice are added. In both versions, julienne looks like a casserole. It is noteworthy that there is even sweet julienne, which is prepared with fruits and nuts.

This is interesting! In France there is even a special knife called a “julienne”. It is used exclusively for cutting vegetables. © https://ydoo.info/zhulen.html Every chef and culinary enthusiast has his own set of knives, which contains a “julienne”. Modern kitchen vegetable cutters are even equipped with a julienne attachment. It is specially designed to speed up the grinding process.

In Russian cuisine, julienne is a hot appetizer in the form of mushrooms baked with cream and cheese. But this dish is called in the French manner. This leads to the fact that the dish is more often ordered in restaurants, because it is so nice to enjoy julienne, and not just baked mushrooms.

The classic ingredients of the dish are chicken, mushrooms (usually champignons), sour cream or cream, and cheese.

How to replace sour cream and cream? This is a valid question. Kefir and yogurt can be a worthy replacement. By the way, in this case you get a PP-julienne or just a low-calorie dish (depending on other ingredients). The taste of the food will not be affected by this, and the dish can be considered a healthy diet.

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.

How to cook properly?

How to cook julienne correctly? If you know the general algorithm, then it is almost impossible to make a mistake. It is noteworthy that the list of ingredients can be anything, and the whole secret lies in the correct filling or sauce used. It is the latter that allows you to make the food worthy of the attention of any housewife.

What types of meat should you prefer? Poultry (chicken, turkey, goose, duck, using breast or fillet), meat (beef, pork, rabbit, veal, lamb), ham, tongue, fish (trout, salmon, salmon, as well as low-fat sea and river varieties), seafood (shrimp, mussels, crabs, squid, rapana), crab sticks and even non-standard ingredients (pasta, cucumbers, liver, minced meat, bacon, French fries, canned foods and even banana peels). Another mandatory component is mushrooms. The most commonly used mushrooms are porcini mushrooms, chanterelles, boletus mushrooms, honey mushrooms, boletus mushrooms, champignons and some other forest mushrooms. You can use not only fresh, but also pickled and even dry mushrooms. By the way, a dish is often prepared from just mushrooms without meat. It turns out very original and no less appetizing. But you won’t be able to do without thinly sliced onions and then fried until golden brown, because they give the julienne an appetizing and rich taste.

All products are chopped into strips or cubes. They are placed in a prepared container (clay pot, cocotte maker) or placed in bread, roll, loaf, baguette, mushroom cap, pancake or lavash bag. Keep in mind that the baking container you use depends on how liquid the product is. In any case, it turns out very tasty and high in calories.

Fills are divided into two main types:

Bechamel sauce. It consists of toasted flour mixed with butter and milk.
Sour cream. This is sour cream thickened with egg and flour. Sometimes the composition includes additional cream or mayonnaise.

The thickener is often not just fried flour, but a mass called “ru”. It is a mass of flour and fat, fried to a semi-liquid state. It is the most popular thickening agent used in French cuisine, including bechamel. Sometimes roux is prepared with butter or vegetable oil, lard or lard. There are such types of ru as:

White. It is based on wheat flour fried in butter. An ordinary frying pan or an oven can be used. At the same time, the flour does not change its color.
Golden. This type of roux is made similarly to white roux, but the frying time is significantly increased. As a result, the thickener should be golden in color.
Red. Roux is fried similarly to white roux, but the frying time and temperature are increased to produce a brown hue. Meat juice is often added to the composition to produce a characteristic reddish tint.

It will be useful to know some of the features of preparing the sauce so that it turns out really tasty and appetizing. So:

heat the milk in a saucepan, adding the nutmeg, herbs, pepper, salt and onion;
do not let the mixture boil;
let the dish brew under a closed lid, and then strain;
melt a piece of butter, pour flour into it;
mix the two components together;
add chopped meat, grated cheese, onion, spices, egg, herbs.

By the way, if you plan to cook julienne with shrimp, then you can add vegetables (spinach, broccoli, cauliflower or Brussels sprouts) and boiled rice to the dish. And on top the food is topped with grated cheese, processed cheese, sometimes with the addition of breadcrumbs.

Remember that in France the dish is traditionally served in cocotte makers. This is the name given to small metal serving ladles. In our country, it is more common to serve it in clay pots of various shapes. Chefs often wrap juliennes in pancake bags, pita bread, bake them in bread (rolls, baguettes, loaves), and champignon caps.

It is impossible to accurately answer the question of how long julienne is prepared. It depends on the ingredients that are in the composition, the type of food (it is laid in layers or represented by a mixture of products), the cooking method (on the stove in a frying pan or in a saucepan, in the microwave, in a slow cooker, in the oven in pots or on a baking sheet). All this does not determine whether you will get a real julienne. In any case, the food is served in portions. Due to the ease of preparation, it can be made even in a hurry.

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.

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.

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.

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.

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.

Julienne with mushrooms - a classic recipe in a frying pan

Ingredients:

500 g - fresh mushrooms (champignons or porcini, you can even use russula)
onion - 500 g
500 g - sour cream
1 tbsp. l. - flour
1/2 - cup water
1 - 2 tsp. ajimo-moto

Preparation:

1. Finely chop fresh mushrooms.

2. Place in a frying pan without oil, simmer until the liquid evaporates.

3. Cut the onion into small pieces. The ratio of onions and mushrooms is 1:1.

4. After all the liquid has evaporated from the mushrooms, add vegetable oil and onions. Fry the whole mass until golden brown (half cooked).

5. Then take 500 g of sour cream. add more salt and pepper. Add a heaping tablespoon of flour, mix everything and pour boiling water (the amount of water depends on how thick you want the dish to be) and

mix thoroughly again.

6. In a frying pan, mix fried mushrooms and sour cream sauce in a large container, add 1 - 2 teaspoons of ajimo-moto and simmer until tender.

7. The dish is ready, put it on your plate and enjoy its taste. As you can see, this julienne with onions.

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.

Types of julienne

There are a huge number of types of julienne. Many chefs prepare this dish in their own way, and everyone considers their version to be correct. Let's look at the most common types of julienne:

Eggplant. Eggplants, zucchini, mushrooms, cheese, sour cream and spices are used. Dietary food helps to diversify the daily menu, but its shelf life is short, so it is advisable to eat the product immediately.
Mushroom. It is prepared from several types of mushrooms, for example, porcini mushrooms, honey mushrooms, oyster mushrooms, boletus and chanterelle mushrooms, sour cream, cheese and spices. It is noteworthy that you can also use dried mushrooms. They are pre-soaked in milk, so they turn out tasty and appetizing.
For children. It is prepared from chicken breast, tomatoes, cheese, sour cream. Other ingredients that are allowed for the child may also be used. The dish is usually made large, or, conversely, many small ones are prepared - at the request of the baby.
Home. It contains sausage, mushrooms, smoked chicken, potatoes, rabbit meat, chicken breast, sour cream, cream, cheese, and spices. The dish turns out to be quite high in calories, but very filling and appetizing.
From seafood. It may contain mussels, squid, shrimp, lobster, crabs, scallops, crayfish, as well as onions, sour cream, salt and hard cheese. The dish is prepared quickly and without problems, and it turns out incredibly tender. By the way, it can also be made in the microwave. A dish like this can be festive.
Potato. It is prepared from mashed potatoes, French fries, sour cream, and cheese. The result is a kind of high-calorie pies. For some, this is the best type of julienne.
Classical. This is a very tasty appetizer, which contains fresh mushrooms, onions, milk, lemon, butter, flour and cheese. Despite the fact that julienne is meatless, it still turns out incredibly tasty and aromatic. This is a French-style dish.
Shrimp. It is made from shrimp, cauliflower (sometimes replaced with spinach), boiled rice, onion, flour, yolk and milk. Remember that the sauce is prepared first, then the chopped products are poured into it and sent to the oven until cooked.
Chicken. It is prepared from chicken fillet, sour cream, champignons (both frozen and fresh are suitable), onions, cheese, flour, and seasonings. The sauce is based on sour cream and flour; the finished product is poured over all other ingredients, cut into cubes and placed in pots. The dish is topped with cheese and placed in the oven. This dish is also called julienne “in English”.
Lazy. It is based first on the sauce, and then on other ingredients that are added to the filling in a crushed state. A portion of this julienne is prepared very simply and quickly, and the food is served directly in the container in which it is baked. Keep in mind that disposable curlers are not suitable, as they will quickly get wet.
Meat. It is based on several types of meat, chicken hearts, beef tongue, sour cream, cheese. This dish is often baked on the grill or in a convection oven.
Vegetable. The food is based on mushrooms (usually champignons), broccoli, onions, butter, carrots, tomatoes, eggs, sour cream, cheese, and spices. The dish turns out aromatic, appetizing and satisfying, despite the lack of meat in the composition.
According to Dukan (dietary). Food can be included in the diet in the second phase of the diet (also called “Cruise”) or in the final phase (also called “Stabilization”). The dish contains chicken fillet, champignons, onions, skim milk, corn starch, hard cheese (low-fat varieties), and spices. This is an incredibly appetizing dish that makes it easy to break up your diet days, and the cooking method is extremely simple: chop the ingredients, place in a tartlet, pour in sauce and bake in the oven. The Dukan characteristics of the food indicate its usefulness, so the dish will not harm your figure. The process of losing weight will not be stopped if julienne is sometimes included in the diet.
Fish. Most often made from red fish (trout, salmon, salmon). The food is complemented with butter, sour cream, eggs and cheese. The result is a fragrant and appetizing dish prepared with your own hands.
Cheesy. Usually the filling is a cheese mass of several types of cheeses. The recipe for preparing the dish is extremely simple: cut the selected cheeses, place them in a prepared container (edible or inedible) and pour in a light dressing, and then all that remains is to bake in the oven.

In addition, you can divide julienne into types and depending on how it is served. The most popular forms are:

tartlets (ready-made or homemade);
clay pots;
baskets and shells made from shortbread, yeast or other dough;
pancakes;
cocotte makers;
vol-au-vents (puff pastry products that resemble edible plates);
pancake bags;
pepper (it turns out to be a stuffed dish;
tomatoes (preferably served with napkins);
silicone or glass molds;
foil forms;
rolls, cut into pieces;
champignon caps;
pita;
cupcakes (for sweet varieties).

It is noteworthy that today julienne is such a popular dish that many people prepare pizzas, pies, other types of baked goods and even dumplings from the same ingredients. All these, as well as classic variations of food, turn out to be nourishing, tasty and appetizing. In the picture you can admire the beautiful seafood juliennes; they are decorated with large shrimp, which makes the dish impressive in appearance and, undoubtedly, tasty. But the technology for its preparation is no different from other types of julienne.

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.