Julienne with mushrooms and potatoes - general cooking principles
Julienne will be delicious if you approach the preparation of products, their processing and the cooking process itself responsibly.
• Mushrooms. Can be fresh, frozen, pickled. Any type of them is suitable: both greenhouse and forest. Fresh ones are washed, chopped and boiled if necessary, then fried in butter. Frozen mushrooms are first defrosted and then lightly fried. Pickled mushrooms can be placed in a container for preparing julienne without primary heat treatment or, as in previous options, lightly fried.
• Potatoes are peeled, then either boiled and chopped, or cut and fried.
• Almost always they also put meat in the julienne: most often chicken, less often pork, beef and others. The meat must be prepared by boiling or frying. The finished meat is finely chopped.
• Sauce. It is usually prepared with sour cream or cream. You can, of course, use mayonnaise, but the taste will not be as pronounced or interesting.
• Cheese. Hard or semi-hard cheeses are used for topping or preparing a special sauce.
• The prepared products are laid out in layers in molds, poured with sauce, covered with cheese, and sent to the oven.
• Traditionally, julienne is prepared in portions, in a special small container with a handle - a cocotte maker. But this does not mean at all that, without having these utensils at home, you should refuse to prepare delicious hot food. You can use pots, a frying pan, or a baking dish. It is also permissible to make a “cocotonica” from improvised means, for example, foil.
Recipe for julienne with chicken, mushrooms and potatoes in the oven
Julienne with chicken and mushrooms and potatoes: we suggest you study the recipe with a photo in the oven in different interpretations. In this article we will talk about how you can cook julienne simply on a baking sheet, in pots or directly in potatoes, in foil.
Without a doubt, each of the above recipes deserves attention. It contains only accessible and inexpensive ingredients, but cooking them julienne-style makes each dish special. What other recipes are suitable for an inexpensive daily menu?
Julienne with chicken and mushrooms and potatoes: recipes with photos in the oven
On a baking sheet
What do you need:
- 500 grams of fresh mushrooms;
- 10 pieces of potatoes;
- Three onions;
- A glass of cream with 20% fat content;
- Half a glass of milk;
- 200 gr. TV cheese;
- 2 tablespoons flour;
- Seasonings, salt to taste.
Peel the onion, finely chop and fry in oil until fully cooked. Chop the mushrooms, place them in a frying pan, add flour. Simmer for a quarter of an hour over low heat, add salt and spices, pour in cream and milk. Stir everything, bring to a boil and cook for another five minutes.
Peel the potatoes and cut into cubes. Fry until 80% done in a frying pan in vegetable oil, add seasonings. When all the ingredients are ready, you need to take a baking sheet and lay the products on it in layers. First comes the potatoes, then the mushrooms and onions. Sprinkle everything on top with grated cheese. Place in the oven to cook for 15 minutes at 180 degrees. This is how quick and easy it is to make julienne with chicken and mushrooms and potatoes: recipe with photo in the oven on a baking sheet.
In pots
This is an interesting cooking recipe that allows everyone to serve a wonderful dish separately. In the classic French recipe, potatoes are not included in the ingredients, but it seems to us that this vegetable perfectly complements the dish as a whole.
What do you need:
- 10 pieces of boiled potatoes;
- 400 grams of fresh mushrooms;
- 200 grams of hard cheese;
- 150 gr. processed cheese;
- Two onions;
- Three cloves of garlic;
- Two tablespoons of flour;
- Two eggs;
- A little butter, vegetable oil, spices and salt to taste.
Chop the mushrooms and fry until fully cooked. Peel the potatoes, cut into cubes and boil. Chop the peeled onion and fry it in vegetable oil. Combine onions and mushrooms. Place a dry frying pan on the fire, pour flour into it and fry it until golden brown for just a couple of minutes.
Add butter to the flour, fry everything until the flour completely absorbs the oil. Then add hot water, stir constantly and wait until the liquid boils. You will get a homogeneous thick mass - this is the sauce. Place the cheese in it, mix everything again, add salt and spices, turn off the heat.
When the sauce has cooled, add two eggs and mix everything again until smooth. The preparation is complete, and you can put all the ingredients into the pots. First comes the potatoes, then the onions and mushrooms, then pour the sauce over everything. Sprinkle grated cheese on top and cook at standard temperature for about thirty minutes. This is an excellent recipe with a photo of how to cook julienne with chicken and mushrooms and potatoes in the oven in a pot. How to cook Julienne “Aristocrat”.
In foil
If you want to cook something quick, but tasty and memorable for dinner, pay attention to this delicious recipe, which, on top of everything, is unusual in its presentation.
What do you need:
- Four large potatoes;
- Half a pack of plums. oils;
- 400 gr. mushrooms;
- One onion;
- A tablespoon of flour;
- A glass of cream 20% fat;
- 200 gr. cheese, everything else to taste.
Peel and chop the mushrooms, then place them in a frying pan and fry in butter. Add onion, which is also finely chopped, salt and spices. A few minutes before the mushrooms are completely ready, pour the cream over them. Mix everything, simmer for five minutes over low heat under the lid, then turn off.
Make baskets from potatoes. To do this, rinse each vegetable well, remove the core of each potato half with a spoon and place the filling with mushrooms and sauce there. Sprinkle everything with grated cheese. Place foil on a baking sheet, then place the potatoes and cook for about 30 minutes at standard temperature. You can also make delicious chicken breast soup.
Regardless of whether julienne with chicken and mushrooms and potatoes is prepared: recipe with photo in the oven in foil, a pot or just on a baking sheet, if all the preparation steps are followed, the dish will turn out tasty, beautiful and interesting.
Recipe for julienne in a slow cooker with potatoes and mushrooms
What you will need:
- 400 g potatoes,
- 500 g chicken fillet,
- 500 g mushrooms,
- 1 onion,
- 100 g grated cheese,
- 1 cup sour cream or cream,
- 1 tbsp. l. flour,
- 1 tbsp. l. breadcrumbs,
- 50 g butter,
- vegetable oil,
- ground black pepper, salt
How to cook:
Boil the chicken fillet in salted water until tender (about 30–40 minutes), cool and cut into small pieces. Cut the potatoes into medium circles, wash the mushrooms, peel them, cut into thin slices. Melt butter in a multicooker bowl and add mushrooms. Cook in the “Baking” mode for 30 minutes. Fry with the lid closed, stirring occasionally. Cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, add salt and pepper. For sour cream sauce, fry 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) and bring to a boil. Grease the cocotte bowls with vegetable oil, place potatoes, chicken meat on the bottom, then fried mushrooms and onions. Pour in sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Place in the 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 with potatoes and mushrooms cool slightly so that the sauce and melted cheese have time to set slightly.
How to cook julienne with potatoes at home
The recipe for julienne in pots with potatoes is very simple - it cooks quickly. Your household will be absolutely delighted with this snack.
- mushrooms - 600 g;
- medium potatoes - 10 pcs.;
- onions - 4 pcs.;
- cheese - 300 g;
- cream - 300 g;
- flour - 3 tbsp. l.;
- milk - 100 ml;
- seasoning for mushrooms;
- butter - 30 g;
- salt;
- ground white pepper.
Cut the onions and mushrooms into pieces and fry until half cooked over low heat.
Add salt, pepper and mushroom seasoning (to taste), add flour and stir well.
Immediately add milk and cream and bring to a boil.
Grate the peeled potatoes on a coarse grater and fry for 10 minutes.
Grease the pots with oil and add potatoes as the bottom layer.
Place a layer of mushrooms and onions on it, add grated hard cheese as the last layer and put in the oven.
Bake at 190°C for 20 minutes.
Making julienne with potatoes at home is as easy as shelling pears, but the taste will be amazing.
The most delicious dishes are not served in expensive restaurants and are not prepared from overseas delicacies at an incredible cost! The most delicious culinary masterpieces appear in the ordinary kitchens of those housewives who treat their cooking duties not as something burdensome, but as a favorite activity! After all, you must agree that it’s nice to see the satisfied, well-fed, smiling faces of your relatives at your table and listen to praise addressed to you! One of the wonderful dishes that even an inexperienced housewife can easily prepare is pork julienne with potatoes. Believe me, this absolutely easy-to-prepare dish will delight you with its taste even if you cook it every day!
To prepare pork julienne with potatoes, you will need:
pork – 600 g potatoes – 10 pcs. carrots – 1 pc. onions – 1 pc. garlic – 1-2 cloves champignons – 30 g hard cheese – 80 g mayonnaise – 3 tbsp. l. ground black pepper - to taste salt - to taste fresh herbs sunflower oil for frying
How to cook pork julienne with potatoes:
1. Peel the potatoes, wash them, dry them, cut them into large cubes. Place the potatoes in a frying pan with hot sunflower oil and fry, stirring occasionally, until golden brown. Place the fried potatoes in a clean bowl and set aside for a while. 2. Wash a piece of pork (pulp) thoroughly under running water, dry with paper towels, also cut into large cubes and fry in sunflower oil until golden brown. Salt and pepper the meat to taste. 3. Peel the carrots and onions, wash and dry. Cut carrots into slices or halves of slices, onions into small cubes. 4. Sort fresh champignons, rinse, dry, cut into neat slices. 5. Place chopped onions in a frying pan with heated sunflower oil, fry for a couple of minutes, then add carrots, stir and fry the vegetables until soft. 6. Add mushrooms to the fried vegetables, mix everything again and fry over low heat for another 5 minutes. 7. Peel the garlic, cut into thin slices. 8. Grate hard cheese on a coarse or medium grater. 9. Place all prepared ingredients in layers in heat-resistant pots, add salt if necessary and add a little more ground pepper. Place 1-2 cloves of garlic in each pot. Add some water to the pots. Add a little mayonnaise to each pot and sprinkle each serving with grated hard cheese. 10. Place the pots in the oven and cook the julienne for 30-40 minutes at 200 degrees. 11. Wash the fresh herbs, dry them, and finely chop them with a knife. 12. Carefully remove the finished dish from the oven, sprinkle with chopped fresh herbs and serve immediately. Help yourself!
To prepare julienne according to this recipe, you can use not only champignons, but also any other mushrooms of your choice. In addition, you can replace fresh mushrooms with frozen, dried or canned (without vinegar). Julienne will turn out even tastier if you pour the ingredients placed in pots not with ordinary water, but with meat or mushroom broth. Pork julienne with potatoes is a wonderful stand-alone dish, so you can only supplement it with sliced vegetables or a salad of fresh tomatoes and cucumbers.
Cook with pleasure and bon appetit!
The material belongs to the site 1001eda.com Recipe author Olga Ivanchenko
