Classic recipe for julienne with mushrooms in a frying pan

step by step recipe with photos

Not every home has the required number of cocotte makers; besides, julienne with mushrooms in a frying pan will provide a guaranteed addition to everyone by choosing the appropriate size dishes.

You should start frying with the onion so that its rings do not crunch on your teeth. A small amount of flour will give the gravy a delicate consistency. Traditionally, champignons are used for preparation, available all year round. But if you try and get at least a few forest fungi, even dried ones, you can turn an ordinary family dinner into an unforgettable event - their indescribable smell cannot be confused with anything else.

How to cook julienne in a frying pan

You can make a dish based on chicken, mushrooms, and seafood . To increase the satiety of the snack and improve its taste, add vegetables and spices. Champignons or porcini mushrooms are suitable for julienne. It is preferable to choose fresh ones, but you can also cook with frozen ones. The product should be thoroughly cleaned, washed and cut into thin slices.

Any part of a chicken carcass can be used as a meat component. It is better to choose breast or fillet. Skin and films must be removed from the meat. It is recommended to cut the chicken into strips. Among the vegetables, onions are used. It must be chopped into thin half rings or cubes. It is recommended to pass the potatoes through a coarse grater - this way, after baking, the tubers acquire a pleasant consistency.

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If you want to use seafood as a base, use boiled squid or shrimp. To make the julienne delicious, you need to follow a few useful tips:

  1. When using wild mushrooms, the product must first be boiled.
  2. The main ingredients for julienne sauce in a frying pan can be sour cream, broth, cream, kefir, and mayonnaise.
  3. The appetizer should be seasoned with chopped herbs, ground black pepper, nutmeg, cloves, and spices for mushrooms, chicken, and seafood.
  4. If a salt replacement is needed, use soy sauce. It forms a good combination with chicken and seafood.

General cooking principles

Despite the simple preparation technology, julienne is most often served during the holidays . Although, if desired, every housewife can please herself and her family with it on weekday evenings. But it is worth remembering that this dish is quite high in calories, since sour cream sauce is used for it. Therefore, in order not to gain excess weight, it is not advisable to cook it too often.

Fresh and tasty recipes for porcini mushrooms

Required Products

The peculiarity of julienne is that it does not provide for strict requirements associated with its preparation. For it, you can use any available mushrooms - dried, frozen, as well as canned and fresh. Depending on the type, mushrooms must be prepared in a special way. The dried ones are poured with hot water, and after swelling, squeezed out. Frozen ones are washed under warm tap water and also squeezed. Simply rinse the canned mushrooms from the marinade and drain them in a colander.

The most popular among housewives is julienne made from fresh mushrooms. For this dish, you just need to peel and rinse the mushrooms. The appearance and taste of the dish largely depend on how the mushrooms were cut. It is best to grind them into thin strips. This will not only give the snack a more harmonious taste, but also make it more attractive.

Some recipes for mushroom julienne allow the use of meat in its preparation. It is best to take parts of legs, thighs or chicken fillets. Before adding to the pan with mushrooms, remove the skin from the meat and then cut into thin strips. You need to prepare the onion in a special way, which is recommended to be cut into half rings or rings.

The mushroom julienne sauce also has its own cooking secrets. In accordance with the classic recipe, you should use sour cream, which is mixed in equal quantities with mayonnaise or a chicken egg is added for thickening. But there are other options for preparing julienne sauce. For example, you can first fry bechamel flour until brown, and then carefully add butter and milk to it.

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Preparing the dishes

Traditionally, mushroom julienne is prepared in special forms called cocotte makers. This is where this dish is served to the table. But even if there are no cocotte makers in the kitchen, getting out of this situation is quite simple. You can replace them with clay pots or muffin tins, which must be small. The finished dish is placed on plates previously laid out for each guest, covered with napkins, or wooden stands. You can serve it with tartlets or small unleavened buns, from which it is recommended to first extract the pulp.

From champignons

  • Time: 60 minutes.
  • Number of servings: 3-4 persons.
  • Calorie content: 156 kcal.
  • Purpose: lunch/dinner/celebratory table.
  • Cuisine: French.
  • Difficulty: medium.

Champignon julienne in a frying pan is a hearty French dish with a delicate cheese crust and a wonderful mushroom taste. Its preparation consists of frying the main components and creating a sauce. To get the finished dish, you need to combine the dressing with champignons and chicken. To achieve a golden brown crust, it is recommended to bake the dish in the oven at the final stage, sprinkled with cheese . You can serve julienne with a side dish and vegetables in portioned cocotte makers.


  • sour cream – 250 g;
  • salt - to taste;
  • chicken fillet – 0.4 kg;
  • ground black pepper - to taste;
  • champignons – 0.3 kg;
  • milk – 250 g;
  • flour – 1 tbsp. l.;
  • grated cheese – 1 tbsp. l.

Cooking method:

  1. The first step is to prepare the sauce. The flour should be fried, adding butter, with constant stirring.
  2. Pour milk into the pan and wait until it boils. Add sour cream. All ingredients must be stirred continuously.
  3. Wash the mushrooms and chop them. Chicken fillet must be cut into cubes. Place the meat in a frying pan and fry a little. Add chopped mushrooms. Fry foods before cooking chicken.
  4. Pour the previously prepared sauce over the base. Sprinkle the dish with grated cheese on top. When the top layer acquires a golden hue, place the julienne in an oven preheated to 180 degrees. Cook the dish for half an hour.

History of the name of the dish

It is believed that the word “julienne” (julienne) spread in our country at the beginning of the last century. At a time when there was a fashion for everything French, in restaurants ordinary stewed mushrooms in sour cream sauce began to be called “julienne mushrooms.” After this, the dish gained great popularity among regular visitors. Later they began to call him simply “julienne”. Today there are a large number of variations in its preparation, from the classic to the most unexpected. In addition to mushrooms, vegetables, chicken, fish or seafood are added to it.

With Chiken

  • Time: 35 minutes.
  • Number of servings: 3-4 persons.
  • Calorie content: 126 kcal.
  • Purpose: lunch/dinner/holiday.
  • Cuisine: French.
  • Difficulty: medium.

Julienne with chicken in a frying pan is a hot French appetizer consisting of meat fried with onions and a delicate creamy sauce, baked under a cheese crust. It is recommended to serve it in portions, complemented with a side dish of rice, potatoes, and vegetables. During cooking, it is important to ensure that the sauce does not burn, so it should be stirred constantly. You can use any cheese, but preference should be given to the Gouda variety.


  • boiled chicken fillet – 150 g;
  • salt - to taste;
  • onion – ½ head;
  • ground black pepper - to taste;
  • hard cheese – 75 g;
  • butter – 25 g;
  • cream (35%) – 150 ml.

Cooking method:

  1. Boil the chicken fillet and let cool slightly. Peel the onion and chop finely. The cheese should be grated on a coarse grater.
  2. Melt the butter in a frying pan, place the onion in it. Fry the vegetable until transparent. Add diced chicken to the onions. Fry the ingredients for 5 minutes.
  3. Add cream to the pan, stir, pepper and salt. If desired, you can add some spices. Simmer the contents of the pan for 5 minutes.
  4. Place the julienne among the cocotte bowls. Sprinkle each serving with cheese. Place the cocotte makers inside the oven, preheated to 250 degrees. When the cheese layer turns golden brown, the snack can be removed.

With mushrooms and chicken

  • Time: 30 minutes.
  • Number of servings: 3-4 persons.
  • Calorie content: 178 kcal.
  • Purpose: lunch/dinner/celebratory table.
  • Cuisine: French.
  • Difficulty: medium.

Julienne with chicken and mushrooms in a frying pan is suitable for a family dinner or a holiday menu. This version of the dish has a delicate taste, while it is satisfying . To make a delicious Bechamel sauce, you can add a little nutmeg to it. It is recommended to pour dry wine on the onion a few minutes before it is ready. The drink will add aroma, juiciness and make the taste of the dish unique.

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  • mushrooms – 0.2 kg;
  • salt - to taste;
  • onion – 1 head;
  • ground black pepper - to taste;
  • cheese – 150 g;
  • chicken fillet – 0.4 kg;
  • cream (35%) – 250 ml.

Cooking method:

  1. The chicken must be cut into small cubes. Place the meat in a frying pan heated with vegetable oil. Fry the product until half cooked.
  2. Peel the onion, cut into small cubes, add to the meat. Fry the vegetable until transparent.
  3. Wash the mushrooms well and cut into small pieces. Add the product to the pan, fry until the liquid has completely evaporated.
  4. Salt and pepper the dish to taste. Pour in the cream, mix well. Warm the ingredients slightly.
  5. Remove the pan from the stove. Sprinkle the julienne with grated cheese on top. Place the dish on the fire again and cover with a lid. Cook until the cheese is melted.

With potatoes and porcini mushrooms

  • Time: 25 minutes.
  • Number of servings: 2 persons.
  • Calorie content: 111 kcal.
  • Purpose: dinner/lunch/holiday.
  • Cuisine: French.
  • Difficulty: medium.

To make this famous hot appetizer more filling, cook it with potatoes. Special cutting of the tubers will help make the julienne soft and tender, preserving its nutritional value. If you want a browner cheese crust, you can increase the baking time to 10 minutes. It is recommended to cut the mushrooms using a truffle or julienne grater. Housewives who do not have such a device in the kitchen can use a regular, sharp knife.


  • ground black pepper - to taste;
  • potatoes – 250 g;
  • salt - to taste;
  • porcini mushrooms – 10 g;
  • vegetable oil – 1 tsp;
  • cream – 150 ml;
  • hard cheese – 15 g.

Cooking method:

  1. Peel the potato tubers, cut into thin strips or grate on a coarse grater.
  2. Chop the mushrooms into thin slices. You can use a special grater.
  3. Fry the potato strips over high heat in a frying pan, adding a small amount of vegetable oil. Salt and pepper the dish to taste.
  4. Pour the cream into the pan, mix everything thoroughly. Simmer the ingredients until the potatoes become soft. The mixture must be stirred during cooking.
  5. Add mushrooms to the thickened sauce with potatoes. Distribute the julienne among the cocotte makers, sprinkle with pre-grated cheese.
  6. Place the dish inside an oven preheated to 250 degrees. Bake until done.

Serving options

To ensure that julienne is served correctly and beautifully, the following recommendations should be followed:

  1. The volume of one serving should be about 200 grams;
  2. Classic julienne should be hot;
  3. Since the dish is an appetizer, no side dish is required;
  4. Julienne is served in the same portioned container in which it is prepared. Before this, flat plates are placed on the table, small beautiful napkins are placed on them, and cocotte bowls, pots or other utensils with julienne are placed on them;
  5. You also need to put a spoon on the plate;
  6. There must be additional napkins on the table so that you can hold hot dishes;
  7. To give the dish more piquancy, when serving, it is recommended to stick several cloves into the cheese crust or sprinkle it with chopped herbs;
  8. If julienne is prepared in buns, it is served simply by placing it on plates and garnishing with herbs.

With smoked chicken and mushrooms

  • Time: 30 minutes.
  • Number of servings: 3-4 persons.
  • Calorie content: 179 kcal.
  • Purpose: lunch/dinner/holiday.
  • Cuisine: French.
  • Difficulty: medium.

A recipe with a photo will help you prepare a flavorful appetizer for a family dinner or a holiday feast. Champignons are well suited for this julienne. Mushrooms have a wonderful aroma and delicate taste. The skin must be removed from the chicken before cooking. To make the dish more tender, choose breast fillet . When serving, garnish the julienne with a sprig of basil.


  • “Dutch” cheese – 0.2 kg;
  • fresh champignons – 0.3 kg;
  • full fat milk – 1 tbsp;
  • salt;
  • onion – 1 head;
  • chicken broth – 1 tbsp.;
  • flour – 60 g;
  • ground black pepper;
  • smoked chicken breast – 0.4 kg.

Cooking method:

  1. The onion head must be peeled and chopped into thin strips. Rinse the mushrooms and remove the skin from the caps with a knife. Cut the prepared champignons into thin slices.
  2. Heat vegetable oil in a high-sided frying pan. Place mushrooms on the surface of the dish. Fry the champignons, stirring occasionally until the liquid evaporates. Add the onion, cook until the vegetable is translucent.
  3. Divide the smoked chicken breast into small pieces with your hands. Place with the rest of the ingredients and cook for a few minutes.
  4. Pepper and salt the dish, add flour, mix well. Pour the contents of the pan with chicken broth.
  5. Add milk, mix with all ingredients, simmer for about 10 minutes. Remove the dish from the heat, sprinkle grated cheese on top. Place the julienne in the oven preheated to 170 degrees. Bake for 15 minutes.

With champignons and squid

  • Time: 35 minutes.
  • Number of servings: 5-6 persons.
  • Calorie content: 160 kcal.
  • Purpose: lunch/dinner/celebratory table.
  • Cuisine: French.
  • Difficulty: medium.

To make this julienne tender and appetizing, squid must be cooked for no more than 1 minute. Long cooking makes seafood tough. If you are using unpeeled squid, place the carcasses in boiling water for 60 seconds, then in cold water. Carefully remove the film and chitinous plates. It takes 3 minutes to cook these squids. To add flavor, you can add 2 bay leaves to the carcass. It is recommended to bake julienne in cocotte makers or a special form.


  • flour – 1 tbsp. l.;
  • salt;
  • peeled frozen squid – 0.4 kg;
  • sour cream – 2 tbsp. l.;
  • fresh champignons – 0.4 kg;
  • cream (20%) – 350 ml;
  • onions – 2 pcs.;
  • cheese – 0.2 kg.

Cooking method:

  1. Place frozen cleaned squids in salted boiling water. Cook for 1 minute. First cut the finished carcasses lengthwise, then chop into thin strips.
  2. The onion must be peeled, chopped into small cubes, and sautéed in a frying pan until transparent.
  3. Cut the washed champignons into slices. Add mushrooms to onions, fry for 5-7 minutes. Place the squid in the pan, add salt and stir.
  4. The next step is to prepare the sauce. In a separate frying pan, lightly fry the wheat flour, pour in the cream and sour cream, and add salt. Grind the cheese on a coarse grater. Place ½ of the portion into the julienne sauce. Mix everything thoroughly and bring to a boil.
  5. Divide the base of the dish into portioned cocotte bowls. Pour julienne sauce and sprinkle cheese on top. Bake the product at 180 degrees for 15-20 minutes.

Step by step photos of the recipe

1. In a deep bowl, mix melted butter, two tablespoons of grated cheese, egg, salt and sugar.

2. Mix the flour with baking powder, add it to the cheese-egg-butter mixture)) Knead the soft dough. We distribute it in a springform pan, making the sides higher. We put the form with the dough in the refrigerator while our filling is prepared.

3. For the filling, sauté finely chopped onion. Cut the chicken fillet into cubes and add to the onion. Quickly fry everything together.

4. Add honey mushrooms to the meat and onions (I had them boiled and frozen earlier). If other mushrooms are used, they must be fried separately until the liquid evaporates and then mixed with meat and onions.

5. In a separate container, beat cold cream with flour and sour cream until smooth. Pour the resulting sauce into the meat and mushrooms. Add salt and pepper to taste. Simmer over low heat, stirring, until the sauce thickens slightly.

6. Cool the finished julienne. Remove the pan with the dough from the refrigerator and place julienne on the dough.

7. Cover the filling with a layer of grated cheese.

8. Send to bake at 180 degrees for 40-45 minutes.

9. Remove the finished pie from the oven and cool.

10. Then cut the cooled warm pie into portions and enjoy the most delicate creamy mushroom taste. Have fun everyone!

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