Mushroom julienne (julienne) from champignons in a frying pan: the best recipes with photos

How to cook champignon julienne in a frying pan

Julienne was originally called any dish that contained thinly sliced ​​mushrooms and vegetables. In Russia, this is what they call mushrooms with cheese and sauce. To make them tasty and not lose their original aroma, you need to know some rules:

1. Any mushrooms are suitable for snacks: fresh, frozen, dried, canned. Champignons are most often used. They are washed before cooking. Fresh specimens are cleaned. Dried ones must be soaked in hot water until they swell, then squeezed out.
2. Be sure to cut them into thin slices.
3. If meat julienne is being prepared, then finely chopped skinless chicken fillet is added to it. There are also recipes with fish and shrimp.

Classic champignon julienne in a frying pan

The classic recipe for champignon julienne in a frying pan is a hearty dish that is best eaten hot, with fresh bread. For it you will need:

• 400 g champignons;
• one carrot;
• onion head;
• 80 g mozzarella;
• 400 ml cream;
• olive oil;
• paprika;
• ground black pepper;
• salt.

Mushrooms can be cut into pieces of any size

Cooking method:

1. Fry the finely chopped onion in olive oil until golden brown, add a little salt and pepper.
2. Grate one carrot, add to the onion, and simmer until soft.
3. Cut the washed mushrooms into thin slices. Add to vegetables, add salt and pepper, and fry.
4. In a separate bowl, mix sour cream and milk.
5. Pour the dairy products into the julienne, simmer after boiling, covering with a lid, for about 10 minutes.
6. The final step is adding mozzarella. You need to grate it, pour it over the snack and let it melt, covering it with a lid.

After 5 minutes, you can remove the dishes from the heat and serve.

Advice! Instead of sour cream and milk, you can use cream.

Recipe 4: classic julienne with mushrooms in a frying pan

Julienne with chicken and mushrooms in a frying pan is a dish that is perfectly adapted to our life. The classic julienne with chicken and mushrooms is baked in the oven under the grill so that a cheese crust appears on the surface of the julienne. But there are times when for some reason the oven doesn’t work or it hasn’t been installed yet, but you really want to eat julienne.

• Chicken breast - 500-600 grams.
• Champignon mushrooms - 400-450 grams.
• Onions - 1-2 pieces.
• Carrots - 1 piece.
• Sour cream 30% - 350-400 grams.
• Milk 3.5% - 400 ml.
• Mozzarella cheese - 90-100 grams.
• Smoked sweet paprika - to taste.
• Olive oil - 4-6 tablespoons.
• Salt, ground black pepper - to taste.

Pour 2-3 tablespoons of olive oil into a frying pan and place on the stove. Peel and finely chop the onion, place in a frying pan, fry until slightly golden brown. Lightly salt and pepper the onion.

Peel the carrots, grate them on a coarse grater and place them in a frying pan with the onions, fry over low heat until soft.

Rinse the mushrooms under running water, transfer to a towel, and dry. Cut the mushrooms into small cubes or plates. Place in a frying pan with onions and carrots and fry over low heat for 6-7 minutes. Then add just a little salt and pepper, don’t forget to stir. Place the prepared vegetables in a bowl and keep in a warm place.

Meanwhile, wash the chicken breast, dry it and cut it into small cubes. Pour a few more tablespoons of olive oil into the pan and transfer the meat to the pan.

Fry the chicken meat over high heat until slightly golden brown, then add salt, pepper, sprinkle with paprika, reduce heat, cover the pan with a lid and simmer for 5-7 minutes.

Then combine the chicken meat and vegetables, simmer everything together for 5 minutes.

There was no cream in the store, so I took sour cream and milk. Place the sour cream in a bowl, pour in the milk, stir thoroughly, add salt and pepper, and pour into the frying pan. Cover the pan with a lid, bring to a boil and simmer over low heat for 10 minutes. Sour cream and milk can be replaced with cream.

Grate the mozzarella cheese on a coarse grater and generously sprinkle all this beauty. Cover the pan with a lid and simmer on the lowest heat for about 5 minutes, the cheese should melt. Take any cheese.

Turn off the heat under the frying pan and leave the julienne with chicken and mushrooms for 10 minutes so that all the flavors come together harmoniously.

Serve julienne with chicken and mushrooms cooked in a frying pan hot, with a slice of fresh bread. The dish turned out filling and tasty. Cook with love!

Julienne with champignons and cheese in a frying pan

If you don’t have portioned cocotte makers at home, you can easily replace them with a regular frying pan. The snack will not become less tasty. For this you need to prepare:

• 400 g mushrooms;
• 200 ml cream (10%);
• 2 tbsp. l. flour;
• one onion;
• 50 g hard cheese;
• vegetable oil;
• pepper and sea salt.

Cooking method:

1. Chop the onion into half rings and place in a heated frying pan, sprinkle with a pinch of sea salt. Leave until lightly caramelized.
2. Cut the peeled champignons into four parts and add to the onion. Fry for another 3-4 minutes until a thin crust appears.
3. Sprinkle with flour and stir.
4. Pour in the cream, season with nutmeg and pepper, add salt.
5. Simmer everything together over moderate heat for 5-7 minutes.
6. Cut the cheese into small pieces and sprinkle the appetizer with it. Leave it covered for a few minutes so that the cheese has time to melt.

Recipe 2: julienne with mushrooms in a frying pan (step-by-step photos)

Mushroom julienne in a frying pan is a favorite delicacy of many people. This dish can be combined with mashed potatoes and fresh vegetables. And if you decide to pamper your household, but don’t know what to cook, then pay attention to the recipe described below!

• Mushrooms 500 g.
• Chicken fillet 500 g.
• Onions 2 pcs.
• Sour cream 300 g.
• Flour 3 tbsp. l.
• Butter 50 g.
• Salt to taste
• Ground black pepper to taste
• Hard cheese 100 g.

First, wash the mushrooms, cut them into small pieces and fry them in a frying pan with heated vegetable oil.

Then put another frying pan on the fire and heat the oil.

Wash the chicken breasts, cut into pieces and fry in an empty frying pan with hot oil.

Then peel the onion and chop it. Fry the onion in a clean frying pan as well.

Now put the fried onions with meat pieces into the frying pan with the mushrooms, stir, pour in sour cream, add a little flour, pepper and salt to your taste, stir again and in 15 minutes the delicious mushroom julienne in the frying pan will be ready!

Julienne with chicken and champignons in a frying pan

You can serve mushroom julienne with chicken for lunch or dinner, along with a vegetable salad. For preparation you need:

• 500 g chicken fillet;
• 400 g fresh mushrooms;
• 400 g sour cream;
• 200 g cheese;
• a pinch of starch;
• oil for frying.

The contents of the pan must be stirred so that the ingredients do not burn.

Cooking method:

1. Fry medium-sized pieces of meat.
2. Cut the mushrooms into slices or cubes, add to the chicken, add salt and season. Simmer over medium heat until done.
3. At the same time, for pouring, mix sour cream and starch, add a little salt and leave for a quarter of an hour. The starch should swell.
4. Pour the resulting sauce into the pan with the mushrooms and chicken. Mix everything and simmer after boiling for 3-4 minutes.
5. At this time, grate hard cheese on a medium-sized grater. Sprinkle the appetizer with it and wait until it melts, covering with a lid.

An appetizing chicken dish can be served in 20 minutes.

Julienne: classic recipe with chicken and mushrooms

Ingredients:

• chicken breast - seven hundred grams;
• fresh champignons - four hundred grams;
• sour cream 20% - one hundred grams;
• onions - five pieces;
• hard cheese - three hundred grams.

Cooking time - fifty minutes

The calorie content of the dish (per 100 grams) is 210 kilocalories.

1. Chop the pre-peeled onion and fry in a frying pan over medium heat;
2. While the onions are frying, cut the chicken breast into small cubes and fry along with the onions. Cook the breast with onions for five to ten minutes;
3. Grate the cheese on a coarse grater;
4. It's time to add the mushrooms. You need to fry this mixture for two to three minutes, and do not forget to add salt to taste;
5. Now add sour cream. Fry the future julienne for another two minutes;
6. To thicken the julienne, pour flour into it evenly and mix;
7. Next, put the julienne into the pots. Fill the pot halfway. This amount of fillet makes five pots;
8. Sprinkle the julienne with grated cheese and place the pots in the oven for thirty minutes. Preheat the oven to two hundred and twenty degrees.

Champignon julienne with sour cream in a frying pan

Even a novice cook can prepare julienne from fresh champignons in a frying pan. You can serve the appetizer with potatoes. List of ingredients:

• 500 g champignons;
• 150 g cheese;
• 20 g medium fat cream;
• 1 tbsp. l. sour cream;
• 50 g butter;
• one head of onion;
• one large carrot;
• salt and seasonings to taste.

Cooking method:

1. Wash and peel the mushrooms, carrots and onions. Cut the mushrooms into cubes, the onions into half rings. Use a coarse grater to chop carrots.
2. Lightly fry the vegetables in oil.
3. At the same time, simmer the mushrooms in butter in another frying pan or saucepan for 10-15 minutes.
4. Add sauteed carrots and onions to the champignons. Salt and season. Simmer them together for another 15 minutes.
5. Then add cream and sour cream to the boiling mass. You can add a bay leaf and let it simmer again for 15 minutes over low heat.
6. Once the cream becomes thick, add grated cheese.
7. After 5-6 minutes it can be removed from the stove and served.

Advice! To prevent the sauce from burning, the mushroom julienne must be stirred frequently.

A very simple recipe for julienne with champignons in a frying pan

When the need arises to quickly prepare a simple but satisfying dish, a recipe for julienne with canned champignons helps to easily cope with this task. For preparation you need:

• 2 cans of canned mushrooms;
• 300 ml milk;
• 150 g hard cheese;
• 2 onions;
• olive oil;
• 3 tbsp. l. wheat flour;
• salt and pepper.

For julienne, you can use not only champignons; dishes with any wild mushrooms turn out delicious.

Cooking method:

1. Drain the water from the champignons and place in a frying pan pre-greased with olive oil.
2. Add diced onion. Fry until done.
3. Mix cream and flour until lumps disappear. Salt and pepper.
4. Pour the sauce into the julienne and simmer for 15 minutes over medium heat. Stir occasionally.
5. At the final stage, sprinkle with grated cheese and keep covered for a few minutes.

The quick dish is ready; you can garnish with sprigs of parsley or dill.

Julienne with mushrooms and chicken in a pan with cream: recipe with photo

Juliennes are good in different versions, and all because chicken, mushrooms, cheese, cream combine perfectly with each other. It is better to use greens with a neutral smell, such as parsley. It will not distort the creamy aroma of the julienne sauce. The peculiarity of this recipe is that its main components will be fried separately, which will allow us to get a crust on the chicken, make the onions golden and calmly evaporate all the excess moisture from the mushrooms. Let's see step by step how this is done.

To prepare this julienne you will need:

• chicken (fillet) - 200g;
• flour - 1.5 tbsp;
• cream 20% - 150 ml;
• hard cheese - 100 g;
• large mushrooms (champignons) - 4 pcs.;
• butter - 20 g;
• onion - 1 pc.;
• vegetable oil - 3 tbsp;
• salt, pepper - to taste;
• parsley for decoration.

How to cook julienne with mushrooms and chicken in a frying pan

1. Cut the chicken fillet into small pieces. Fry over medium heat with 1 tbsp. sunflower oil until golden brown.

2. Cut the champignons into large cubes and fry in another frying pan, separately, also with 1 tablespoon of sunflower oil.
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3. Finely chop the onion and send it to fry in a frying pan, in which we will cook the julienne.

4. It's time to combine products. Add chicken and mushrooms to the fried onions. Salt and pepper.

5. Mix the flour with the cream, stirring well so that there are no lumps. Instead of cream, of course, you can use regular milk, but then don’t expect its traditional creamy taste and tenderness from the dish.

6. Pour the mixture into a frying pan with julienne, add butter and simmer, stirring, for another 5-7 minutes.

7. Grate the cheese on a coarse grater and pour it into the frying pan. Close the lid and turn on low heat.

8. Cook the julienne until all the cheese has melted (this will take 5-8 minutes).

Author: Irina

How to cook julienne with mushrooms without chicken

Julienne with mushrooms and chicken - recipe in the oven

Champignon julienne in a frying pan with herbs and garlic

For lovers of spicy snacks, a recipe for julienne with herbs and garlic is suitable. For it you will need:

• 400 g champignons;
• 100 g cottage cheese;
• 100 g mozzarella;
• 200-250 ml chicken broth;
• 300 g bacon;
• 50 g butter;
• 3 cloves of garlic;
• 1 tbsp. l. flour;
• ground black pepper;
• salt;
• a few sprigs of parsley.

Cooking method:

1. To prepare julienne, take whole champignons. They are salted and fried in butter until brownish.
2. Prepare chicken broth by dissolving one cube in a cup of water.
3. The bacon is cut into thin slices and fried with mushrooms.
4. Pour in some of the broth and begin to simmer.
5. Chop the garlic and mix with the remaining broth and cottage cheese. Add to the pan.
6. Then add cheese and chopped parsley one by one. The fire is reduced.
7. As soon as the cheese becomes thick, add a spoonful of flour, preferably corn flour. The julienne is left to simmer for another 10 minutes.

Advice! For flavor, you can add dried garlic, freshly ground pepper and paprika.

Champignon julienne in a frying pan with cream and nutmeg

To give the dish a subtle aroma, you can use nutmeg. For four servings you need to prepare the following ingredients:

• 450 g champignons;
• onion head;
• 250 ml milk;
• 50 g cheese;
• olive oil;
• 50 g butter;
• 2 tbsp. l. wheat flour;
• 2 cloves of garlic;
• a pinch of nutmeg;
• salt, paprika, ground black pepper;
• greens for serving.

Nutmeg gives the snack a subtle aroma

Cooking method:

1. Cut the champignons and onions into strips. Chop the garlic.
2. Sauté vegetables in olive oil.
3. Add mushrooms and a little water, sprinkle with salt, pepper and paprika, simmer until tender.
4. Prepare sauce for dressing. Take butter and heat in a frying pan.
5. Add wheat flour and mix well to remove any lumps.
6. Pour in warm milk little by little.
7. Continue stirring the sauce and season with nutmeg.
8. Add it to the mushroom mixture. Simmer for 5-7 minutes.
9. Sprinkle with grated cheese.

Treat your family or friends to the ready-made julienne without delay before it cools down.