Julienne with chicken and mushrooms with cream in the oven - 5 step-by-step recipes

Cooking options

Today, julienne is an integral part of any holiday table. In order to diversify the dish, housewives come up with different tricks. To ensure that the snack never gets boring, the recipes for its preparation can be varied.

The first thought that arises when you mention the word “julienne” is a delicate appetizer with chicken and mushrooms. However, the word originally meant chopped vegetables. There are many recipe options for this dish:

• julienne of mushrooms, with shrimps;
• with mushrooms and cheese, with chicken and cheese;
• mushrooms and cheese and so on.

The preparation of this dish is divided into two stages: first you need to prepare the ingredients, then bake it all. The French cannot imagine this hot dish without bechamel sauce.

If it is not in the dish, then it is not julienne at all. And if you suddenly have guests from France at your party, they will be extremely picky about this dish. Let's look at some options for preparing julienne.

Classic recipe

Ideal for a holiday table. A stunning combination of mushrooms, spices and cheese. Isn't this a fairy tale? To prepare this dish you will need:

• mushrooms (champignons, oyster mushrooms or porcini) – 200 g;
• onions – 70 g; garlic – 2 cloves, cream – 200 milliliters;
• 2 tablespoons of flour, 60 grams of cheese (but here the more the better);
• 1 tbsp. l. butter and 2 tbsp. vegetable oil, also spices to taste.

Step by step instructions:

1. You need to chop the onions, mushrooms, squeeze the garlic and grate the cheese.
2. Fry the onion in sunflower oil, add mushrooms and spices. Simmer until done.
3. In a dry frying pan, bring the flour to a beige color, then add the butter.
4. Add cream to the resulting mass and bring to a boil, stirring continuously.
5. Add the sauce to the mushrooms and stir. Divide the resulting mass into cocotte makers.
6. Sprinkle grated cheese on top and bake for 15 minutes at 200 degrees.

Julienne with trout and cream

This dish will delight red fish lovers. The result is a delicate and creamy taste. You will need the following products:

• Trout - 400 grams.
• Cream - 200 milliliters.
• Onion - one head.
• Flour - one and a half tablespoons.
• Cheese - 200 grams.
• Vegetable oil - for frying.
• Salt, ground black pepper, dill - to your taste.

The appetizer is prepared as follows:

Source

Julienne with chicken

The most common way to prepare julienne is an appetizer made from mushrooms, chicken and cheese. This option is also suitable for both a festive table and a romantic dinner. To prepare an appetizer for six people, you will need:

• 375 g of mushrooms, the same amount of chicken fillet;
• several heads of onions;
• 3 tablespoons of sour cream, vegetable oil and spices.

How to cook julienne with mushrooms and chicken:

1. It is necessary to fry the onions, chicken and mushrooms in a hot frying pan, stirring continuously.
2. You can fry the chicken separately from the mushrooms to avoid excess juice.
3. When the mushrooms and chicken are ready, you need to combine them and add sour cream.
4. Then fry the mixture for a few minutes. Place the finished mixture into molds.
5. Add cheese for a golden brown crust and bake for 15 minutes at 180 degrees.

Classic recipe for julienne with chicken and mushrooms

This is another one of the most common recipes for making julienne. In addition to mushrooms, chicken and something else are added here, which you will learn about from the description below. In any case, the dish turns out incredibly tasty and aromatic.

Ingredients:

• Chicken fillet – 500 gr
• Champignons – 400 gr
• Ham – 300 gr
• Onions - 3 pcs.
• Milk – 600 ml
• Sour cream – 250 gr
• Hard cheese – 350 gr
• Butter - 70 g
• Flour - 2 tablespoons
• Ground nutmeg
• Vegetable oil
• Salt, pepper - to taste

Preparation:

1. First, let's start cutting food. Cut the ham into thin slices. Grate the cheese on a hard grater. Cut the onion into thin strips and the mushrooms into slices. Cut the chicken fillet into small pieces.

2. Pour some vegetable oil into the pan and heat it up. Then put the ham there and fry. Place it in a sieve to drain excess oil.

Next, fry the onion until golden brown and add it to the ham. Next, fry the chicken fillet, stirring constantly, until golden brown. Place it in the same sieve. Then, in small portions, stirring occasionally, fry the mushrooms and add to the rest of the ingredients.

3. Now let's make the sauce. First, boil the milk in a ladle. Then place a piece of butter in the pan. Melt it and pour flour into it. Stirring, fry for 1 minute. Pour hot milk into it in a thin stream and stir all the time to obtain a homogeneous mass. Salt, pepper and add ground nutmeg. Mix thoroughly again.

4. Place all the fried foods into the resulting sauce, stir and simmer for 2 minutes. Then pour the entire mixture into the prepared molds, leaving room for the cheese cap. Brush the top generously with sour cream and generously sprinkle with grated cheese. Place the filled molds on a baking sheet.

5. Preheat the oven to 200 degrees. Place a baking sheet with julienne there and bake for 15-20 minutes until the cheese crust appears golden brown. After this, serve immediately, as this dish should be consumed hot.

With mushrooms and potatoes

To diversify your usual dish, you can add potatoes to the classic julienne. This dish is a more filling option. For eight servings you will need:

• 7 potatoes, champignons – 250 g;
• onion, 200 milliliters of cream;
• 100 ml. milk, hard cheese – 120 g;
• sunflower oil for frying, tbsp. l. flour, salt and pepper.

Cooking steps:

1. Cut the potatoes into strips and fry in a frying pan. In a separate bowl, fry onions and mushrooms.
2. Without adding oil, fry the flour, add milk and stir until smooth.
3. Add mushrooms and onions to the resulting mixture. Place potatoes in a baking dish or pots as the first layer, and top with the mushroom mixture.
4. Sprinkle with cheese for crust and bake in preheated oven for 15 minutes.

With olives

• Time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 245 kcal per 100 g.
• Purpose: snack.
• Cuisine: Greek.
• Difficulty: medium.

Julienne without mushrooms (or julienne in Greek) is prepared with olives, chicken breast, and onions. This snack option is served with the traditional Greek drink ouzo or a glass of white wine, and garnished with a bay leaf. Before sprinkling, you can additionally mix the cheese with breadcrumbs - this will make the crust even thicker, more ruddy, and literally seal all the flavors inside.

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Ingredients:

• chicken fillet – 460 g;
• olives – 110 g;
• sour cream – 260 ml;
• onion – 1 pc.;
• cheese – 220 g;
• flour – 25 g;
• butter – 60 g;
• olive oil - to taste;
• spices - to taste.

Cooking method:

1. Fry the flour in a saucepan.
2. Add butter, sour cream, spices. Boil.
3. Boil the fillet. Cut into strips, brown in olive oil.
4. Separately, fry the chopped onion.
5. Cut the olives into rings, combine with fillet and onion.
6. Divide the mixture into cocotte bowls and pour in the sauce.
7. Grate cheese on top.
8. Bake until crusty.

Dish with bun

You can’t spoil the julienne with a bun! This appetizer option is quite filling, but incredibly tasty. A stunning combination of crispy buns and tender mushroom mass will brighten up any celebration. For preparation you will need:

• hamburger buns (quantity depends on the number of guests);
• chicken fillet, champignons in the amount of 200-300 g;
• one onion, 150 milliliters of ten percent cream;
• butter, spices and hard cheese (preferably Parmesan).

Prepare julienne with mushrooms and bun:

1. Fry the onion in sunflower oil, add mushrooms and salt to taste.
2. Add chopped boiled fillet. Next, pour cream over the ingredients and add pepper.
3. Simmer for several minutes, stirring continuously. Immediately add cheese and stir.
4. Place buns without tops and crumbs in a baking dish.
5. The filling is added to the buns and placed in a preheated oven for 5-7 minutes. The success of this snack is guaranteed!

Julienne with mushrooms - how to cook 15 varieties

1. Classic julienne with mushrooms
2. Mushroom julienne with chicken
3. Delicate julienne with mushrooms
4. Mushroom julienne in tartlets
5. Julienne with mushrooms in buns
6. Julienne with mushrooms in pancakes
7. Mushroom julienne with garlic
8. Julienne with mushrooms in potatoes
9. Julienne with mushrooms and cauliflower
10. Mushroom julienne with spinach
11. Julienne in a squash cocotte
12. Julien "Marine"
13. Julien "Pineapple"
14. Vol-au-vents with vegetable julienne
15. Julienne with mushrooms and egg

Julienne with mushrooms in a frying pan

If for some reason it is not possible to use the oven when cooking, there is a recipe for julienne in a frying pan. The ingredients remain the same:

• chicken, mushrooms, spoon of flour;
• sour cream, butter;
• milk, spices and hard cheese.

Step by step instructions:

1. For bechamel sauce, fry the flour in a dry frying pan until creamy. Add milk, and after boiling, add sour cream and salt.
2. The chicken is fried separately. Mushrooms and spices are added to almost finished meat; the mass is brought to readiness.
3. Then the chicken and mushrooms are poured with sauce, cheese is sprinkled on top and simmered over low heat for a few more minutes.

Recipe with eggplants

For those who don’t really like mushrooms, there is eggplant julienne. The cooking principle is similar, but with its own nuances. For two servings you will need:

• half a kilogram of eggplant;
• onion, glass of sour cream, cheese;
• spices and herbs to taste, oil for frying.

How to cook hot:

1. You need to cut the eggplants into cubes, sprinkle with salt and leave for 20 minutes.
2. Then rinse with water and squeeze. Cut the onion into cubes. Fry the eggplants.
3. Add onions to the prepared vegetables and fry them together. Add salt and pepper. Pour in sour cream and simmer over low heat with the lid closed.
4. Add the prepared mixture to cocotte makers or pots. Sprinkle with grated cheese and bake until golden brown.

Recipe for julienne with mushrooms, cheese and chicken in the oven in pots

I offer a very juicy and aromatic hot dish - julienne with chicken and mushrooms. If you cook it in the oven in pots, then you can safely serve it directly in them, even on the holiday table. The combination of tender chicken with mushrooms in sour cream sauce and cheese is great.

Grocery list:

• chicken fillet – 1 pc.;
• onion – 1 pc.;
• champignons – 300 g;
• wheat flour – 2 tbsp. l.;
• sour cream – 2-3 tbsp. l.;
• hard cheese – 100 g;
• salt – 1/2 tsp;
• ground black pepper - to taste;
• vegetable oil – 2 tbsp. l.

Cooking julienne in pots

1. First of all, you need to wash the chicken meat in running water, wipe it dry and remove excess fat and films. Cut the chicken into medium sized cubes.

2. Chop the peeled onion into thin half rings.

3. Place pieces of meat and onions on a hot frying pan. Season with spices to taste and mix. Fry over medium heat for 5-6 minutes. The chicken should get a golden brown crust, and the onion should become soft and release juice.

4. Wash the mushrooms, peel and cut into thin slices.

5. Transfer the champignons to the frying pan. Add salt, pepper and mix all ingredients thoroughly. Continue cooking over moderate heat, stirring constantly, for 3-5 minutes.

6. Heat a dry, clean frying pan and pour two tablespoons of sifted flour into it. Over low heat, lightly fry the flour until golden brown, literally 1-2 minutes (do not forget to stir it constantly).

7. Then add a few tablespoons of sour cream to the flour. Season with salt and pepper to taste and mix thoroughly. Cook the sauce for 2-3 minutes. You should get a thick, homogeneous mass.

8. Add the sauce to the pan with meat and mushrooms, mix and simmer for another 1-2 minutes with the lid closed.

9. Transfer the julienne into ceramic pots and sprinkle grated hard cheese on top. Place in the oven for 5-7 minutes until the cheese melts well.

The result was a wonderful, tasty and satisfying dish - julienne with chicken and champignons, cooked in pots. If desired, you can sprinkle the dish with fresh herbs.

Author: Marina

Hot dish with shrimp

The original option is julienne with shrimp. For preparation you will need:

• peeled shrimp in the amount of two hundred grams;
• small onion, butter for frying;
• 50 milliliters of milk, a tablespoon of flour;
• 100 milliliters of low-fat cream, hard cheese and spices.

Step by step instructions:

1. Fry the onion and cooked shrimp in butter until golden brown.
2. Add the resulting mass to the bechamel sauce. Arrange among cocktail bowls.
3. Sprinkle with cheese and bake until crust forms.

Dish in a slow cooker

In the age of high technology, it is rare that a housewife can do without a multicooker. For this case, there is a separate recipe for julienne:

1. Mushrooms and onions are fried in butter or vegetable oil until tender. Next, flour is added to the bowl.
2. The mixture cooks for a few minutes. Cream is added to the resulting mass. The multicooker will cook the dish for another 10 minutes without external intervention.
3. Then sprinkle the appetizer with cheese and leave it to heat until the guests arrive.

These are just a few options for preparing julienne. The beauty of this dish is that it leaves room for imagination. Experiment and share with friends.