Julienne (julienne) of champignons: classic recipe, simple, how to cook in the oven, in caps, fresh, pickled

Many people know julienne as a hot appetizer. But not everyone knows that, translated from French, julienne (and correctly julienne) is a specific cut when vegetables are chopped into thin strips. Perhaps because of this cutting technology, its name was transferred to a dish that has long been firmly established in our kitchens. Most often, the main components of julienne are chicken, cheese, and mushrooms. And then... they cook it with the addition of cream (which has already become a classic) or sour cream. The utensils for baking in the oven are also used in different ways, from small portioned molds to baking sheets (if you cook your favorite dish, there’s a lot at once!). This is what we will do today - look at 4 recipes with photos of your favorite hot snack.

How to cook champignon julienne

Traditionally, julienne is prepared in cocotte makers. These are small utensils, usually metal with a long handle. Pots, duck pots and various heat-resistant forms are also used.

Select champignons that are fresh, strong and without damage. If the mushrooms sit in the refrigerator for a long time and become soft, the taste of the dish will be spoiled. Frozen and canned fruiting bodies are also used. The frozen product is pre-thawed in the refrigerator. If you place it in water, the mushrooms will absorb a lot of liquid. This will make them shapeless and tasteless.

Be sure to use hard cheese, which is generously sprinkled on the workpiece. As a result of simmering in the oven, it forms a delicious, appetizing crust on the surface.

Serve julienne warm

Classic recipe for champignon julienne

The classic recipe for julienne with champignon mushrooms is the most popular among housewives. It does not require much effort, and the result exceeds all expectations. The dish turns out aromatic and very tasty.

Advice! If you run out of cream, you can replace it with sour cream.

You will need:

chicken fillet – 1.5 kg;
salt – 5 g;
champignons – 350 g;
black pepper – 5 g;
onion – 380 g;
vegetable oil – 30 ml;
cheese – 250 g;
flour – 40 g;
cream 20% – 300 ml.

Cooking process:

Boil the meat. Cool and cut into small pieces.
Chop the onions and cut the mushrooms into thin slices.
Fry all prepared products in a small amount of oil. Salt and pepper.
Fry the flour and pour in the cream. Add salt and bring to a boil. Combine all prepared products.
Grate the cheese piece. Use a medium or large grater.
Place in pan and sprinkle with half of the cheese shavings. Mix.
Spread the remaining cheese on top. Cover with a lid.
Bake for half an hour. Oven temperature – 170°C.

Instead of a large mold, you can use special cocotte makers for cooking.

Unusual recipes

Champignon and zucchini julienne

Ingredients:

zucchini - one piece;
champignons - five hundred grams;
onion - one piece;
sour cream - four hundred grams;
flour - two tablespoons;
cheese - one hundred grams;
salt pepper.

Cooking time is forty minutes.

The calorie content of the dish (per 100 grams) is 150 kilocalories.

Peel the young zucchini and cut into cubes. Place in a frying pan and fry with a small amount of vegetable oil for five minutes;
Add finely chopped onion and fry for another ten minutes;
Add chopped mushrooms to the pan, stir, add salt and pepper, and simmer covered for about ten minutes;
Place sour cream in a separate container, add flour and mix thoroughly. Gradually add a glass of warm water;
Place the mixture of mushrooms, onions and zucchini in cocotte bowls, top with grated cheese;
Bake in the oven until golden brown.

Squid julienne

Ingredients:

squid - seven hundred grams;
onions - two pieces;
dried mushrooms or champignons - twenty pieces;
sour cream - two glasses;
hard cheese - two hundred grams;
vegetable oil;
salt pepper.

Cooking time is forty minutes.

The calorie content of the dish (per 100 grams) is 162 kilocalories.

Fresh squid must be cleaned, washed well, cut into strips and fried in vegetable oil;
Cut the onion into cubes and sauté with mushrooms previously soaked in milk (you can also use fresh champignons);
Mix squid with onion, pour in sour cream, add salt and pepper and bring to a boil;
Place the mixture in molds and sprinkle with grated cheese;
Bake in the oven for about twenty minutes until done.

Classic julienne of champignons in cocotte makers

The classic recipe for champignon julienne involves cooking in cocotte makers. This is how the famous dish is served in restaurants.

You will need:

cream – 200 ml;
flour – 20 g;
turkey – 150 g;
champignons – 170 g;
vegetable oil – 20 ml;
butter – 50 g;
onion – 120 g;
hard cheese – 60 g.

Step by step process:

Fry the chopped onion until transparent. Spread evenly into cocotte bowls.
Cut the turkey meat into strips. Spread with the next layer.
Fry the fruit bodies, cut into slices, and send them to cocotte makers.
Fry flour in butter. It should turn golden. Add salt.
Add spices according to your taste preferences. Pour in cream. To stir thoroughly. There should be no lumps left.
Water the workpiece. Sprinkle with grated cheese.
Place in the oven. Set the temperature to 200°C. Cook for 20 minutes.

Serve julienne in cocotte bowls, sprinkled with chopped herbs

Delicious julienne in champignon caps in the oven

Julienne in champignon mushrooms is a very impressive dish that will delight guests and become the highlight of the festive table.

Advice! To prepare julienne mushrooms, you need to use the largest caps.

You will need:

champignons – 350 g;
sour cream – 60 ml;
pepper;
onion – 260 g;
flour – 20 g;
cheese – 200 g;
salt.

Step by step process:

Clean the fruits thoroughly. Remove the stems and slightly deepen the inside of the cap.
Finely chop the legs. Chop the onion. Stir and fry until golden brown.
Add salt. Spice up. Add flour. To stir thoroughly. Pour in sour cream and stir again.
Fill the hats. Distribute cheese. Place on a baking sheet. Cook the julienned champignons in the oven for 17 minutes.

Fill the caps with filling to the very top

Julienne with champignons, cheese and herbs

The recipe for julienne of champignons and cheese with the addition of chopped herbs is especially rich in taste.

Cooking process:

champignons – 400 g;
turkey – 250 g;
onion – 280 g;
salt;
greenery;
heavy cream – 250 ml;
milk – 100 ml;
pepper;
potatoes – 850 g;
flour – 50 g;
cheese – 250 g.

Step by step process:

Fry the chopped onion until transparent.
Wash the fruiting bodies, then dry and cut into strips. Combine with vegetable. Cook for seven minutes.
Flour. Stir and pour in cream. Boil. Cook with the lid closed for 20 minutes.
Cut the potatoes into small cubes. Sprinkle with salt and pepper. Stir. Place in the form.
Place the turkey, cut into strips, on top. Cover with mushroom sauce.
Sprinkle with grated cheese. Place in the oven. Bake for 20 minutes. Temperature regime – 180°С.
Get it. Cool slightly and spread the chopped herbs over the surface.

You can decorate the finished dish with any herbs

Julienne with chicken and mushrooms according to a classic recipe in the oven

Classics never go out of style. The classic recipe calls for Bechamel sauce. Julienne according to this recipe comes out very tender with an indescribable aroma that will make even your neighbors salivate. Convenient to bake in disposable foil molds or cocotte makers. Wild mushrooms were used in the preparation; it will be lighter with store-bought champignons.

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Ingredients:

Onion – 2 pcs.
Chicken fillet – 2 pcs.
Mushrooms – 350 g
Milk – 220 g
Butter – 60 g
Flour – 3 tbsp. l.
Grated cheese – 130 g
Sour cream/mayonnaise – 120 g
Spices

Preparation:

Let's start with slicing and frying. First of all, cut the onion into quarter rings, trying to chop it thinly. Heat the vegetable oil and fry the onion until translucent and golden.

Wash the mushrooms, peel and finely chop. We also fry them in a frying pan in oil. If the size of the pan allows, you can fry them along with the onions

Cut the chicken fillet into thin strips and fry in oil until golden brown.

Place all fried ingredients in one container and mix

Place butter in a frying pan and heat it until golden brown.

Add flour to the butter, and then milk. When cooking, use a whisk to break up any lumps.

Salt and pepper the finished sauce and add any seasonings to taste. For example, paprika or nutmeg

Place the roast in a pan and pour in the sauce, mix well. If the sauce is thick, add more milk. Cover the pan with a lid and simmer the filling for 7-10 minutes

Taste and add spices if necessary. Arrange into shapes. Place a spoonful of sour cream or mayonnaise on top of each mold and sprinkle with grated cheese.

Bake for 20 minutes at 200 degrees

Let the finished dish cool slightly and serve, garnished with a sprig of herbs. Real jam.

Julienne of champignons and sour cream

Julienne of fresh champignons with sour cream sauce turns out incredibly tasty and will help diversify your daily diet.

You will need:

chicken breast – 550 g;
pepper;
champignons – 500 g;
sour cream – 350 ml;
salt;
cheese – 200 g;
butter;
onion – 250 g.

Step by step process:

Chop the onions. Fry until transparent.
Combine with mushrooms, cut into thin slices. Grind the boiled breast. Send the resulting straw to other products.
Cook until all the moisture has evaporated.
Grease the cocotte makers with butter. Fill with prepared ingredients. Drizzle with sour cream. Generously distribute the grated cheese on a medium grater.
Preheat the oven. Set up cocotte makers. Simmer at 180°C for a quarter of an hour.

The thick layer of cheese makes the dish look appetizing

Julienne with pickled champignons

A recipe with a photo will help you prepare julienne with pickled champignons the first time.

You will need:

pickled champignons – 1 jar;
pepper;
onion – 360 g;
salt;
flour – 20 g;
turkey – 160 g;
sour cream – 260 ml;
cheese – 320 g;
olive oil;
potatoes – 450 g.

How to cook:

Sprinkle flour and salt over the chopped onion. Fry. Add sour cream. Mix. Cook for four minutes.
Place the diced potatoes into the pan. Salt and sprinkle with pepper. Place chopped turkey. Spread marinated mushrooms and onion sauce on top.
Sprinkle generously with cheese shavings.
Place in the oven. Bake until a golden brown crust appears on the surface. Temperature regime – 180°С.

To vary the taste, you can add any spices to the composition.

Julienne of frozen champignons

Julienne with champignons and cheese in the oven can be prepared not only from fresh mushrooms, but also from frozen ones. To do this, they are first thawed in the refrigerator.

You will need:

frozen champignons – 350 g;
onion – 350 g;
flour – 30 g;
turkey fillet – 350 g;
cheese – 250 g;
salt;
pepper;
sour cream – 260 ml.

Step by step process:

Thaw fruit bodies. Cut into slices. Place in the form.
Chop the onion and fry. Sprinkle with flour and pour in sour cream. Cook for five minutes.
Cut the turkey into strips and place on the mushrooms. Sprinkle with salt. Spice up.
Pour over the prepared sauce. Sprinkle with grated cheese.

For a more impressive presentation, the finished dish can be decorated with chopped mushrooms

Classic mushroom julienne with chicken in tartlets

Ingredients:

chicken fillet - two pieces;
hard cheese - two hundred grams;
butter - thirty grams;
champignon mushrooms - four hundred grams;
onions - one piece;
sour cream - three hundred and fifty grams;
tartlets;
white wine - three tablespoons;
vegetable oil;
salt, pepper, bay leaf.

Cooking time – fifty minutes.

The calorie content of the dish (per 100 grams) is 260 kilocalories.

First you need to boil the chicken fillet. Throw the chicken fillet into cold water. When it boils, foam may appear; it must be removed so that the broth turns out transparent. After boiling, throw a teaspoon of salt, black pepper and bay leaf into the pan, cook until tender for fifteen to twenty minutes. Place the fillet on a plate to cool;
Cut off the stem from the mushrooms and cut the cap into cubes. It is better to choose medium-sized mushrooms;
Now you can cut the onion into small slices as thin as possible. After this, the onion needs to be salted a little and crushed so that it releases the juice. Then it will retain its taste and will be much more aromatic;
Heat the frying pan and pour in vegetable oil. For better taste, you can add a little butter;
Place the onion in a frying pan and simmer, covered, over low heat for about fifteen minutes;
Place the mushrooms in a dry, cold frying pan. If you throw them in a hot frying pan with vegetable oil, they will immediately release juice and begin to stew, but they should turn out fried. Fry the mushrooms in a frying pan until all the moisture is completely released for about five to seven minutes, then you can add a little vegetable oil. At the very end of cooking, add salt;
Three pieces of cheese on a coarse grater;
Cut the chicken fillet into the same size as the mushrooms. This way the dish will turn out tastier, and all the ingredients will be felt in it;
Add white wine to the stewed onion and simmer for a couple more minutes;
Add chopped chicken fillet, onion and sour cream to the mushrooms. Mix all ingredients and simmer for about seven minutes;
Place the future julienne among tartlets, sprinkling cheese on top of each;
Place the tartlets on a baking sheet and place in the oven, preheated to one hundred and fifty degrees until ready.

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How to cook champignon julienne in tartlets

Mushroom julienne of champignons with sour cream, cooked in tartlets, will be an excellent appetizer on the holiday table.

Required components:

turkey fillet – 300 g;
salt;
butter – 40 g;
fresh champignons – 200 g;
milk – 250 ml;
pepper;
tartlets – 17-20 pcs.;
cheese – 120 g;
flour – 20 g;
olive oil – 60 ml;
sour cream – 270 ml.

Step by step process:

Cut the fruiting bodies into slices and fry until tender. The moisture should completely evaporate.
Boil the turkey. Cool and cut into strips. Combine with mushrooms. Sprinkle with pepper and salt. Stir.
Combine flour with melted butter and boil. Pour in milk. Stir until the mixture thickens. Add sour cream.
Distribute the mushrooms among the tartlets. Pour over the sauce.
Spread cheese shavings in an even layer. Place in the oven.
Bake for a quarter of an hour. Temperature – 180°C.

You can make tartlets yourself or buy ready-made ones.

Julienne with chicken, mushrooms, basil and sea salt

The simplest change of spices - and now the fragrant julienne plays with new colors.

You will need:
200 g chicken fillet, 200 g champignons, 250 ml 35% cream, 150 g cheese, 40 g butter, 1 tbsp.
flour, 2 tsp. basil, sea salt. Preparation:

1. Boil the chicken and separate it into fibers or finely chop and fry until cooked. 2. Melt the butter, add basil and fry the mushrooms in it. 3. Pour in the cream, simmer for 4 minutes under the lid and add flour. Simmer the julienne a little more until thickened and mix with the chicken. 4. Place the julienne in molds, add grated cheese and bake at 180 degrees until the cheese melts.

How to cook champignon julienne with broccoli

The recipe for julienne with champignon mushrooms with the addition of broccoli turns out to be especially tasty and dietary.

You will need:

broccoli – 300 g;
red pepper – 150 g;
spices;
champignons – 300 g;
salt;
cream – 120 ml;
onion – 120 g;
pepper;
hard cheese – 70 g.

Required components:

Place the broccoli, disassembled into florets, into boiling water and cook for four minutes. You can’t keep it longer, otherwise the cabbage will be overcooked. Rinse with cold water.
Chop the onion. Fry. The color of the vegetable should become slightly golden.
Add finely chopped mushrooms. Fry until done. Flour. Mix.
Pour in the cream. Salt and pepper. When the mixture thickens, add broccoli. Cook for three minutes.
Transfer to forms. Spread the grated cheese over the surface. Cook in the oven until a thick crust forms. Temperature – 180°C.

The finished dish is generously sprinkled with dill.

How to cook julienne with chicken, mushrooms and sour cream in the oven

In the absence of cream, you can use sour cream. Mushrooms and sour cream always go well together, and in the company of chicken and cheese they certainly become the highlight of the program.

Ingredients:

Champignons – 420 g
Cheese – 170 g
Sour cream – 170 g
Chicken breast – 900 g
Onions – 4 pcs.
Butter – 60 g
Milk – 540 ml
Flour – 4 tbsp. l.
Spices

Preparation:

First, boil the chicken breast. To do this, cut it into large pieces and put it in salted water. Place on the stove for 25 minutes

While the meat is cooking, chop the onions and mushrooms, grate the cheese on a coarse grater

Separate the finished chicken fillet from the bones and cut into pieces

Place butter in a frying pan and melt. Fry onions in oil

Then add the mushrooms there and fry until done

Pour the flour into a small frying pan and fry it until creamy.

Pour sour cream into flour and mix thoroughly

Add sour cream and flour to the mushrooms. Then add milk so that you can simmer the filling under the lid

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Salt and pepper the finished filling

Pour in the remaining milk and distribute evenly over the pan.

Add grated cheese and bake for 25 minutes at 200 degrees

The finished dish is sliced like a casserole and served on plates. Bon appetit!

Mushroom julienne of champignons with cream in pots

Champignon julienne with cream looks delicious in pots. All components are baked evenly and the result is a tender and juicy dish.

You will need:

champignons – 400 g;
dried dill;
cream – 300 ml;
hard cheese – 230 g;
salt;
milk – 120 ml;
black pepper;
processed cheese – 300 g;
refined oil;
onion – 280 g.

Step by step process:

Cut the fruiting bodies and bulbs into large pieces. Stir and fry until done.
Pour in the cream and simmer for 12 minutes. Place the processed cheese in the refrigerator for half an hour, then grate. Send to fried foods.
When the cheese melts, pour in the milk, then the cream.
Mix. Sprinkle with salt and pepper. Cook for 10 minutes.
Transfer to pots. Sprinkle with grated cheese. Place in the oven for a quarter of an hour. Temperature – 190°C.

Pots can be used in small sizes and served in portions

Dish from France

Before preparing champignon julienne, it is worth familiarizing yourself with the history of this hot snack. Like many great discoveries, the dish arose by pure chance. Julienne originates in France in the seventeenth century, in a monastery. The monks were able to collect a lot of mushrooms that day and returned to their monastery. Having put them into a stew to cook and adding other vegetables, they went to evening prayer.

Time passed unnoticed. The monks forgot about the stew, and when they realized it, all the water had already boiled away. But the brew did not spoil at all, but quite the opposite - it acquired a pleasant mushroom aroma that captivated the inhabitants of the monastery.

Gradually, this cooking idea spread and became known as “julienne”.

Julienne with champignons: recipe in lavash envelopes

This is ideal for breakfast or a light snack.

You will need:

champignons – 250 g;
vegetable oil;
cheese – 75 g;
spices;
sour cream – 75 g;
onion – 120 g;
salt;
lavash – 1 pc.

Step by step process:

Cut the onion into half rings and the mushrooms into slices. Fry.
Drizzle with sour cream. Add salt. Add spices. Stir.
Grate the cheese piece.
Place onion mixture on pita bread. Distribute cheese shavings.
Roll the workpiece into a roll. Place in the oven.
Temperature – 180°C. Bake for 13 minutes.

Cook the pita bread in the oven until it becomes a beautiful golden brown color.

Julienne of champignons and salmon

The delicacy dish turns out tasty and healthy. Satisfies the feeling of hunger for a long time.

You will need:

salmon fillet – 800 g;
black pepper;
champignons – 400 g;
hard cheese – 200 g;
salt;
onion – 360 g;
vegetable oil – 40 ml;
cream 10% – 250 ml.

Cooking process:

Chop the onion. Fry in oil. The vegetable should be completely cooked.
Slice the mushrooms. Fry until half cooked.
Chop the salmon. The pieces should be small in size. Add some salt. Spice up.
Transfer to a baking dish. Pour in the cream. Sprinkle with grated cheese.
Transfer to oven. Cook for a maximum of a quarter of an hour.
Temperature regime – 200°С.

Advice! To prepare julienne, only hard varieties of cheese are used.

Even when cooled, the aromatic dish remains delicious

How to cook julienne with mushrooms and broccoli

Ingredients:

broccoli - one hundred grams;
champignons - two hundred grams;
hard cheese - fifty grams;
cream - fifty milliliters;
salt;
vegetable oil;
sesame.

Cooking time is forty minutes.

The calorie content of the dish (per 100 grams) is 172 kilocalories.

Cut the champignons into fairly large but thin pieces and lightly fry and simmer in a frying pan;
Separate the broccoli into florets and broccoli for about five minutes;
Grind the cheese on a fine grater;
Place the champignons in baking dishes and add salt;
Pour cream over the mushrooms, place boiled broccoli on top;
Cover with julienne cheese and sesame seeds;
Place in an oven preheated to one hundred and eighty degrees and bake for about ten minutes until golden brown.

Recipe for julienne with champignon mushrooms in puff pastry baskets

With ready-made dough, the cooking process will be very fast. The proposed option is ideal for busy housewives.

You will need:

puff pastry dough – 500 g;
salt;
turkey fillet – 500 g;
black pepper;
sour cream – 120 ml;
champignons – 200 g;
dried basil;
onion – 360 g;
sunflower oil;
cheese – 270 g.

Step by step process:

Thaw store-bought dough at room temperature.
Rinse, then dry and cut the fillet into strips.
Cut the mushrooms into slices.
Chop the onion. Grate the cheese. It is better to use a medium grater.
Fry the fillet with onions until golden. Sprinkle with pepper and salt. Add mushrooms. Cook for four minutes. Pour in sour cream. Simmer for seven minutes.
Roll out the dough. Cut out circles and place in a cake pan.
Fill with julienne. Place in the oven. Cook for a quarter of an hour. Temperature regime – 180°С.
Distribute the cheese shavings evenly. Bake for four minutes.

Baskets should be small

Classic recipe for julienne with mushrooms, chicken and cream

Preparing the sauce takes some time; you can save it by using cream when preparing julienne. The finished dish will have a thinner consistency, but this will not lose any of its taste.

Ingredients:

Mushrooms – 800 g
Chicken fillet – 2 pcs.
Cheese – 130 g
Cream – 270 ml
Onion – 2 pcs.
Spices

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Preparation:

Boil water in a saucepan, add a spoonful of salt and black pepper to the water. Place the fillet in the pan and boil for 20 minutes. Chop the onion as finely as possible

Heat the oil in a frying pan and fry the onion until golden. Chop the mushrooms and add to the pan

Mushrooms provide water; be sure to evaporate it completely. Meanwhile, cut the boiled fillet

Place the fillet with the mushrooms and onions. Fry until beautiful color

Pour cream into the pan. Warm up and then simmer the filling under the lid for 8-10 minutes

Add salt, pepper and spices to taste to the finished filling. Transfer to a baking dish. Place cheese on top

Bake in the oven at 180 degrees for about 30 minutes. This dinner will bring the whole family to the table.

Julienne with potatoes and champignons

Instead of special forms, you can use potato boats.

You will need:

potatoes - 5 large fruits;
paprika;
champignons – 500 g;
salt;
onion – 260 g;
cheese – 220 g;
butter – 120 g;
flour – 50 g;
cream – 320 ml.

Recipe:

Cut the washed potato tubers in half. Using a small spoon, scoop out the pulp. The result should be a boat.
Fry the chopped onions. The vegetable should become a beautiful golden color.
Add fruiting bodies, cut into slices. Simmer until done.
Sprinkle with flour and stir immediately so that lumps do not form. Salt and pepper. Pour in the cream. Cook for five minutes.
Grease a baking sheet with oil. Place potato boats. Place a cube of butter in each. Spread the filling on top.
Place in the oven. Temperature regime – 180°С. Bake for 12 minutes.
Remove and sprinkle with cheese shavings. Return to oven. Cook for a quarter of an hour.

Julienne in potato boats - an ideal appetizer for a holiday table

Recipe for champignon julienne in a slow cooker

Julienne in a slow cooker tastes no different from cooking it on the stove or in the oven.

You will need:

salt;
boiled chicken fillet – 200 g;
nutmeg – 2 g;
vegetable oil – 80 ml;
champignons – 400 g;
flour – 20 g;
onion – 200 g;
butter – 20 g;
cheese – 200 g;
milk – 200 ml.

Step by step process:

Turn on the “Frying” mode. Melt the butter. Add flour. Fry a little.
Stirring constantly with a spatula, pour in the milk. When the mixture thickens, add salt and nutmeg. Transfer to a plate.
Cut the mushrooms into strips. Fry on the “Fry” mode with the addition of oil. Time - five minutes.
Add chopped onion. Cook for three minutes.
Cut the fillet into strips. Place into a bowl. Cook for three minutes.
Pour over the sauce. Sprinkle with grated cheese.
Switch the mode to “Baking”. Timer – 15 minutes.

Advice! Mushrooms and meat should not be overly salted, as the cheese contains a sufficient amount of salt.

Julienne in a slow cooker goes perfectly with bechamel sauce

In a slow cooker with nutmeg

Mushroom julienne with cheese can be made not only in a frying pan, but also baked in a slow cooker. As a result, the dish will be quite juicy, tender and appetizing. However, the cheese crust will not be too brown. Calorie content reaches about 127 kcal. Such raw materials are allowed to be included in the diet menu.

You can bake a delicious treat with nutmeg in a slow cooker by preparing the following ingredients:

Required Ingredients	Required volume
Mushrooms	500 g
Onion	200 g
Oil	20 g
Sunflower oil	50 ml
Milk	200 ml
Flour	30 g
Nutmeg	5 g
Table salt	to your taste
Cheese	200 g
Chicken loin	200 g

To prepare julienne, you will need to boil the chicken fillet in advance. The cheese can be either hard or semi-hard. The main thing is that it melts well. When serving, it is recommended to supplement the dish with dill, as well as slices of bread.

A detailed description of the creation of the dish is indicated in the following steps:

For bechamel sauce, you need to melt the butter in the multicooker bowl, turning on the “Fry” mode.
Then you will need to add wheat flour and, stirring gently, bring the ingredients to a creamy or brown hue.
You will need to add milk and bring it to a consistency, and then add nutmeg, pouring the mixture into a suitable container to cool.
After this, you need to wash the multicooker bowl and pour in vegetable oil.
Champignons and onions need to be washed and chopped as finely as possible.
You will need to set the device to the “Frying” mode, placing the mushrooms in a bowl with oil and frying them until the liquid is completely removed.
Then you need to send the chopped onion, stir the ingredients and cook until it is transparent for about 3 minutes.
The boiled fillet must be peeled, and then cut across the grain into small plates, and then into cubes and placed with the rest of the ingredients in the multicooker bowl.
After a few minutes, the electrical appliance needs to be turned off, the contents should be leveled and poured with bechamel sauce.

At the end, sprinkle the ingredients with cheese and, setting the “Baking” mode, cook for approximately 15 minutes.