Julienne with mushrooms and sour cream
I suggest preparing julienne with wild mushrooms and sour cream according to the classic recipe. You can use absolutely any mushrooms; I used frozen and already chopped white ones, so I couldn’t cut them into strips. I don’t use thickeners, only cream or sour cream. Instead of cream or sour cream, you can use regular milk, but then you will need to thicken it slightly with flour.
Ingredients:
- Mushrooms s/m – 300 g
- Onion - 1 pc.
- Vegetable oil - 2 tbsp. l.
- Sour cream – 200 g
- Salt - to taste
- Black pepper - to taste
- Cheese - 150 g
Step-by-step recipe with photos:
Rinse frozen wild mushrooms with water and squeeze.
Cut the onion into thin strips.
Grate the cheese.
Fry the onion in a small amount of vegetable oil or butter.
Add mushrooms to the onions. Forest mushrooms are fragrant with unforgettable forest aromas. Fry everything together for 10 minutes.
Then pour in cream or sour cream. Stir well and simmer for another 5 minutes until the creamy sauce thickens. Add salt and pepper to taste.
Place the mushrooms in suitable baking dishes or cocotte makers. Sprinkle the cheese on top and place in the oven for another 10-15 minutes until the cheese is melted and lightly browned.
Serve mushroom julienne as a hot appetizer.
Selection and preparation of ingredients
Only the freshest ingredients are suitable for preparing this dish. Mushrooms and onions should be dense, moderately elastic, without signs of fungal infection, etc. Meat, in turn, should be purchased with soft pink flesh, which exudes a light aroma, without any chemical impurities. The same requirements are put forward for other products; each ingredient must be fresh and exude a pleasant aroma. Otherwise, you won’t be able to cook a delicious julienne.
Preparation of products involves the following sequential steps:
- Each ingredient should be washed well under running water and then dried with paper towels. All frozen foods will need to be defrosted naturally first.
- The onion should be cut into thin strips or half rings, the mushrooms into arbitrary pieces.
- The cheese should be grated on a coarse or medium grater.
- The chicken fillet will need to be peeled and then cut into cubes.
Important! Dairy products should be purchased exclusively of natural origin. It is not difficult to identify them; they do not contain vegetable fats, and their shelf life does not exceed 2–3 weeks.
Julienne of frozen porcini mushrooms
If fresh mushrooms are not available, you can use frozen products. Quick freezing technology allows you to preserve the structure, taste and aroma of the product. The classic recipe for julienne of frozen porcini mushrooms involves the use of wheat flour.
You will need:
- frozen boletus mushrooms – 500 g;
- melted butter – 30 g;
- cheese – 250 g;
- cream 20% - 300 g;
- flour – 30 g;
- nutmeg – 2 pinches.
Step-by-step preparation:
- Thaw white mushrooms, squeeze and cut into strips.
- Chop the onion (into cubes) and fry until golden brown.
- Add sliced mushrooms to the onion and lightly salt.
- In a dry, thick-walled frying pan, saute the flour until light caramel in color, add butter, cream and nutmeg.
- Mix the sauce with the onion-mushroom mixture, pepper and place in pots.
- Bake in the oven for 15 minutes (190°C).
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Julienne with chicken and porcini mushrooms
Mushrooms combined with chicken are one of the most popular options for julienne.
You will need:
- boletus - 500 g;
- chicken breast – 500 g;
- onion – 100 g;
- hard cheese – 200 g;
- black olives – 100 g;
- chicken broth – 200 g;
- butter – 50 g;
- sour cream – 200 g;
- flour – 40 g;
- spices (curry, nutmeg, paprika) - 1 pinch each.
Step-by-step preparation:
- Cut porcini mushrooms into slices, chicken into strips, onions into half rings, olives into rings.
- Fry the chicken separately. Wait until all the liquid has evaporated.
- Sauté the onion until golden brown, then add the boletus mushrooms, and 5 minutes before the end of stewing, add the olives.
- Fry the flour in a saucepan for 1 minute, then add the butter and sour cream.
- Simmer for a couple of minutes.
- Add spices, broth and cook the sauce until thickened.
- Place the chicken into the cocotte bowls, then the mushrooms and onions and pour the sauce over everything.
- Sprinkle the dish generously with grated cheese and place in the oven for 15 minutes.
Advice! In addition to chicken, you can use shrimp, fish or various types of ham.
Classic julienne with boletus
Required:
- Boletus mushrooms – 500 gr.
- Vegetable oil – 1 tbsp. spoon.
- Butter – 50 gr.
- Wheat flour – 2 tbsp. spoons.
- Cream - 1 glass.
- Cheese – 100 gr.
- Salt, pepper and nutmeg - to taste.
Cooking:
- Boil the fruit bodies in salted water until half cooked, then dry in a colander and cut into as thin slices as possible.
- Fry the mushrooms in a frying pan with a small amount of vegetable oil as quickly as possible until the liquid evaporates. Then put them on a plate.
- Melt the butter in a separate frying pan, quickly pour in the flour, constantly stirring the mixture with a whisk, then gradually pour in the cream, and finally add salt and spices. When the sauce begins to thicken, remove it from the stove.
- Place boletus mushrooms in cocotte bowls, pour sauce over them and sprinkle with grated cheese. The sauce should slightly cover the layer of mushrooms.
- Bake in the oven for 20 minutes at 180 degrees.
The dish is ready! It should be served directly in cocotte makers, with covers on the handles so that those enjoying this hearty julienne do not burn their hands.
Porcini mushroom julienne
Porcini mushroom julienne is a royal dish that should be on the menu of every housewife. The aroma of porcini mushrooms in sour cream sauce with cheese drives you crazy. Cooking time 30 minutes Ingredients: Porcini mushrooms (large) - 3 pcs Onion - 1 pc Sour cream 20% fat. - 3 tbsp. l. Premium wheat flour - 1 tbsp. l. Cheese - 100 g Vegetable oil - 2 tbsp. l. Salt - to taste Pepper - to taste Preparation:
Wash and dry the mushrooms.
Cut into slices.
Fry in vegetable oil and finely chopped onion.
Heat the sour cream, add salt and flour. Cook until thickened.
Place mushrooms in molds.
Pour in sour cream sauce.
Sprinkle with grated cheese.
Bake in an oven preheated to 200 degrees C for 7-10 minutes. Serve hot.
Bon appetit!
