Secrets of Cooking Julienne with Pork and Mushrooms with Photos for Beginners

Julienne in a bun

Products (for 4 servings)

• Chicken leg – 1 pc.
• Turkey drumstick – 1 pc.
• Pork – 200 g
• Mushrooms – 300 g (can be frozen)
• Cream – 200 ml
• Butter – 40 g
• Onion – 1 pc.
• Small buns – 4 pcs.
• Cheese (Dutch, Russian) – 200 g
• Salt
• Pepper

I made julienne from 3 types of meat - chicken, turkey and pork. Simply because these pieces were lying around in the freezer. You can choose one type of meat.

Recipe

1. Cut the onion into cubes and fry in butter until transparent.
2. Cut the raw meat into small pieces and fry it too.
3. Add mushrooms. Add salt and simmer until tender, about 20 minutes. If necessary, add a little broth.
4. Now add cream, mix and turn off.
5. We take buns, preferably hard bread, a loaf will not do. Cut off the top center part. We take out the crumb
6. Fill the buns with julienne.
7. Sprinkle generously with grated cheese.
8. Bake the julienne rolls in the oven at 180 degrees for about 10 minutes.
9. Julienne in buns is ready. Bon appetit!

With beef meat

Ingredients:

• fresh beef – 0.2 kg;
• champignons or other mushrooms – 0.3 kg;
• onion – 1 pc.;
• cream – 0.5 cups;
• hard cheese – 0.2 kg;
• pepper, salt and nutmeg for taste;
• butter and vegetable oil - 2 tablespoons each;
• flour – 0.05 kg.

Cooking process:

1. To implement the recipe for beef julienne, wash the meat thoroughly, cut it into small pieces, and then place it in a deep saucepan with salted boiling water and spices. Cook until tender, cool on a flat plate.
2. Heat the oil in a frying pan, fry slices of washed and peeled mushrooms until golden brown. Fry them until all the liquid has evaporated. Add mushrooms with onions, season with spices and sea salt, and then mix the ingredients thoroughly. When the onion becomes soft, add boiled beef to the ingredients, stir and cook for a few more minutes.
3. In a separate frying pan, melt the butter and heat the wheat flour in it. Pour the cream into it, stirring the ingredients constantly to avoid the appearance of lumps. Bring the beef julienne sauce to a boil, season with spices and nutmeg.
4. Now the future julienne with beef and mushrooms can be distributed into molds, sprinkled with a small amount of grated cheese, poured with sauce, sprinkled with the remaining cheese and cooked in the oven at 180 degrees for fifteen minutes. The dish will be ready as soon as the crust is browned. Bon appetit!

Julienne in pancake baskets

INGREDIENTS

FOR PANCAKES:

• milk 350 ml
• salt pinch(s)
• sugar 1 tsp
• egg 2 pcs.
• wheat flour 135 g
• butter 2 tbsp.
• vegetable oil - for frying pancakes

For filling:

• chicken fillet 1 pc.
• champignons 150 g
• salt to taste
• ground black pepper
• sour cream 1/3 cup(s)
• olive oil 2 tbsp.
• grated parmesan

STEP-BY-STEP COOKING RECIPE

Step 1

For pancake dough, beat eggs with a pinch of salt, add milk, beat again. Add sifted flour, mix so that there are no lumps. Melt the butter and add to the dough, stir. Leave the dough for 20 minutes. Fry the pancakes in a heated frying pan, greasing the pan with vegetable oil each time.

Step 2

Prepare the ingredients for the julienne. Cut the chicken fillet into small cubes. Cut the champignons into small pieces. Heat the olive oil, fry the chicken with mushrooms until cooked, add salt and pepper to taste. Add sour cream and stir.

Step 3

Place the pancakes in portioned cocotte pans. Fill the pancake baskets with julienne. Sprinkle with grated Parmesan. Place the julienne molds in an oven preheated to 180 degrees until the cheese melts (7-8 minutes).

Step 4

Bon appetit!

With turkey meat

Ingredients:

• turkey fillet – 0.3 kg;
• mushrooms – 0.3 kg;
• onion – 1 pc.;
• butter - 1 package;
• cream – 1.5 cups;
• refined oil and flour - 2 tablespoons each;
• cheese – 0.1 kg;
• pepper, salt and other spices for taste.

Cooking process:

1. Since julienne with turkey and mushrooms cooks very quickly, you can immediately start preheating the oven to 180 degrees. Fry the mushrooms and onions together in a small amount of vegetable oil, and then immediately distribute among the cocotte makers. Transfer the mushroom mixture to a separate bowl, and fry the turkey meat in the same oil until golden brown, which will also need to be distributed among the molds.
2. Dry the flour with nutmeg in a dry frying pan and add butter. Usually 2 minutes is enough for it to completely melt. Do not stop stirring while adding cream. Once the herb sauce comes to a boil, you can remove it from the heat.
3. Pour the resulting sauce over the mushroom mixture with turkey meat, sprinkle with shredded cheese and bake in the oven for five minutes until golden brown. Serve hot!

Classic mushroom julienne

INGREDIENTS

For julienne:

• dry porcini mushrooms – 60 g
• onions – 2 pcs.
• garlic – 3 cloves
• butter – 20 g
• grated hard cheese – 60 g
• salt, freshly ground black pepper, ground nutmeg - to taste

For the sauce:

• flour – 2 tbsp. l. flour
• butter – 30 g
• cream 20% fat – 400 ml

STEP-BY-STEP COOKING RECIPE

Step 1

Prepare mushrooms for classic julienne. Place them in a small saucepan and add 300 ml of boiling water. Leave for 30 minutes in a warm place. Place the pan with mushrooms and water on the fire (remove the lid). Bring to a boil over high heat. Skim off the foam. Cook the mushrooms for 5 minutes, then drain in a colander and rinse.

Step 2

Place the pan with mushrooms and water on the fire (remove the lid). Bring to a boil over high heat. Skim off the foam. Cook the mushrooms for 5 minutes, then drain in a colander and rinse.

Step 3

Place the julienne mushrooms on paper towels and let dry. Strain the broth through several layers of gauze and save. Cut the mushrooms into small slices. Prepare the sauce for classic julienne. Sift the flour. Heat a frying pan, pour flour into it and dry it, stirring constantly (about 2 minutes). Add the oil and, stirring continuously, cook for another 1 minute.

Step 4

Prepare the sauce for classic julienne. Sift the flour. Heat a frying pan, pour flour into it and dry it, stirring constantly (about 2 minutes). Add the oil and, stirring continuously, cook for another 1 minute.

Step 5

Heat the cream in a saucepan without bringing to a boil. Pour them into the flour fried with butter and mix thoroughly. Cook the julienne sauce until thickened, stirring constantly.

Step 6

Chop the onion and garlic and brown in butter. Add chopped mushrooms and 2 tbsp. l. decoction Simmer over medium heat without a lid for 3 minutes. Add the previously prepared julienne sauce and stir. Salt, pepper, season with nutmeg.

Step 7

Divide the mushrooms in the sauce among ceramic ramekins or cocotte makers. Sprinkle with grated cheese. Place them on a baking sheet. Preheat the oven to 200°C. Bake classic julienne with mushrooms for 5 minutes until golden brown.

Not only the version with mushrooms, but also with crabs is considered a classic julienne. To prepare this, add 200 g of crab meat disassembled into fibers and 2 tbsp to the fried onions and garlic. l. white wine. Cook over medium heat, stirring constantly, until the wine has evaporated. Then combine with sauce and bake.

Options for preparing julienne

Most often, julienne is prepared with chicken, but, as mentioned above, you can safely add other types of meat. You can also cook this dish with seafood - shrimp, mussels, squid, rapana. You can use fish, including smoked fish, instead of meat. Don’t forget about the greens that are used to decorate the finished dish in its finished form. It will not only give the julienne a festive appearance, but will also reveal the taste of its ingredients.

And lastly, julienne with mushrooms and chicken can be eaten lightly by those who adhere to a diet, because per 100 g of this dish there are only 164 kcal.

Bon appetit!

An interesting video on how to cook julienne on the topic: “Julienne with meat and mushrooms: a quick and very simple recipe”:

Baskets with julienne like grandma's

INGREDIENTS

• ready-made puff pastry “phyllo” in a roll 1 pc.
• mushrooms (preferably champignons) 600 g
• cheese 100 g
• sour cream 150 g
• salt and seasonings (optional)
• vegetable oil 40 ml

STEP-BY-STEP COOKING RECIPE

Step 1

In order to prepare this julienne, you first need to bake the baskets. For them, I use ready-made frozen filo dough, which I thaw first.

Step 2

Then I lay it out in special silicone molds. Be sure to pierce the bottom of the baskets with a fork, after which we set them to bake and bake until partially cooked.

Step 3

Next, we let the dough baskets “dry” a little, let them cool, so that we can then bring them to readiness along with the filling – mushroom julienne.

Step 4

We cut mushrooms. We send them to fry in vegetable oil. Salt and pepper. Bring to readiness and remove from heat.

Step 5

We put the filling in our “dried” baskets, pour a little sour cream over it (sour cream can also be added while frying mushrooms), sprinkle grated cheese on top and put in the oven preheated to 180 degrees for another 10 minutes.

Chanterelle Julienne

INGREDIENTS

• chanterelles – 80 g
• boiled veal heart – 40 g
• onion – 15 g
• cream – 50 ml
• chicken broth – 50 ml
• vegetable oil – 10 ml
• poached egg – 1 pc.
• smoked suluguni cheese – 10 g
• dill greens – 3 sprigs
• green onion

STEP-BY-STEP COOKING RECIPE

Step 1

Steam the chanterelles and boil the veal heart for 1 hour. Fry the onions in oil, add the chanterelles - lightly fry, pour in the broth, add the heart - simmer. Pour in the cream and cook until the sauce thickens.

Step 2

Serve the dish in the same pan in which it was cooked. Sprinkle with cheese and garnish with herbs, add a poached egg and drizzle with olive oil.

Step 3

To prepare a poached egg, add a couple of drops of table vinegar to boiling water for better protein coagulation, stir, make a funnel, stir for about a minute. Then break the egg and cook for 3 minutes.

Origin of julienne

The name of the dish, “julienne,” comes from the French word for thinly slicing vegetables. French chefs cut vegetables for salads and soups into thin strips so that they remain crunchy and juicy, and the dish itself is convenient and pleasant to eat. This cutting is done with a special thin knife - julienne - and is called “a la julienne”. As you can see, the dish that we are used to calling julienne is not exactly what the French mean. Most likely, when you mention this word, a native speaker will think of a knife, and not of a baked mushroom appetizer.

The French call the appetizer, reminiscent of the familiar creamy dish called “julienne,” “cocotte,” which is why the miniature molds in which it is prepared and served are called “cocottes.” Why we began to call this dish “julienne” remains a mystery. Some chefs argue that this was just a whim of resourceful inn owners. Having seen the unusual French name on the menu, visitors ordered the dish more readily.

Mushroom and eggplant julienne

INGREDIENTS

• 2 eggplants
• 350 g champignons
• butter for frying
• 1 small onion
• 2 tbsp. l. sour cream
• 1 tbsp. l. mayonnaise
• 200 ml cream (I took 33%, but if you like it thinner, then take low-fat)
• 1 mushroom cube
• 150 g grated easy-melting cheese (I used Russian)
• spices, herbs

STEP-BY-STEP COOKING RECIPE

Step 1

Cut the eggplants thinly lengthwise into slices, sprinkle heavily with salt and leave for half an hour (you can feel the skin in the prepared ones, especially in contrast to the softness of the mushrooms. If you don’t like this, then you need to skin the eggplants first).

Step 2

Cut the mushrooms into slices. Finely chop the onion and fry it in butter. Wash the eggplants to remove salt, cut into small strips (the type of cut is called “julienne”), put them in a frying pan with the onions and fry. Add the mushrooms and simmer until the amount of juice released is reduced by a third. Sprinkle with mushroom cubes, add sour cream, mayonnaise and cream. If necessary, add salt and seasonings, simmer for 5 minutes until the creamy sauce thickens.

Step 3

Preheat the oven to 250°C. Place in cocotte makers, sprinkle with grated cheese and bake until the cheese is melted, 10 minutes or less.

Fish julienne

INGREDIENTS

• 300 g hot smoked pink salmon fillet
• 100 ml cream with fat content from 33%
• 1 cup mashed potatoes
• small bunch of dill
• 100 g hard aged cheese
• salt

STEP-BY-STEP COOKING RECIPE

Step 1

Break the pink salmon fillet into small pieces. Mix with cream and mashed potatoes.

Step 2

Grate the cheese on a fine grater.

Step 3

Divide the prepared mixture into portioned heat-resistant molds, sprinkle with cheese and bake at 180C for 10 minutes. Serve warm.

Vol-au-vents made of puff pastry with sea julienne

INGREDIENTS

• Grated Parmesan cheese – 30 g
• Puff pastry (yeast-free) – 1 package
• Sea cocktail in its own juice – 1 package
• Shallots – 2 pcs.
• Garlic – 1 clove
• Fresh arugula – 1 small bunch + a couple of sprigs for decoration
• Red chili pepper – 1/2 pod
• Cream 33% – 200 g
• Fat sour cream – 2-3 tbsp. l. no slide
• Salt – 2 g
• White table wine – 100 ml
• Ground black pepper – 1 g
• Egg – 1 pc.
• Olive oil – 1 tbsp. l.

STEP-BY-STEP COOKING RECIPE

For vol-au-vents, defrost the dough without rolling it out, cut out large circles, place on a baking sheet with parchment, brush with egg. Place a second circle of dough with a hole in the center on the greased circle, and place the third one in the same way. Brush with egg and bake at 170 degrees for 15-20 minutes. For julienne, place seafood, chopped shallots and garlic in a frying pan, pour in white wine and add salt, lightly fry in olive oil. Next, pour in the cream and bring to a boil. After 5-7 minutes, add sour cream, boil for another 3 minutes. At the end of cooking, add the arugula and remove from the heat. Sprinkle with Parmesan and stir. Spread the julienne into the rolls and bake until done (about 5-7 minutes) at a temperature of 190 degrees. Remove and place on a plate. When serving, decorate at your discretion.

Recipe for pork julienne. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Pork julienne”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pork julienne is 127.6 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Julienne in mushroom caps

INGREDIENTS

• chicken fillet – 1 pc.
• large champignons – 3 pcs.
• sour cream 20% – 150 g
• onion (medium size) – 1 pc.
• parmesan – 50 g
• flour – 1 tbsp. l.
• butter – 20 g
• salt and pepper to taste
• olive oil for frying

STEP-BY-STEP COOKING RECIPE

Step 1

Wash the champignons, cut off the stems and make indentations in the caps.

Step 2

Grind the onion, champignons and chicken fillet. Heat a frying pan with olive oil and start frying the chicken over medium heat.

Step 3

Fry the chicken until half cooked, add the onion and sauté until golden brown.

Step 4

Add and fry the mushrooms (approximately 5-7 minutes), add butter and flour. Then add sour cream and cook for a couple more minutes.

Step 5

Remove the resulting filling from the heat and fill the mushroom caps with it. Sprinkle cheese on top. Preheat the oven to 200ºC and bake for 15-20 minutes.

How to cook “Julienne with pork and mushrooms”

1. Julienne can be made with different fillings and each will be delicious in its own way. Today I will tell you a recipe for juien with pork and mushrooms at home. Let the meat cook until fully cooked.

2. Fry the onion until golden brown over low heat. It is better to use vegetable oil for frying.

3. Add mushrooms to the onion. I usually use small mushrooms.

4. When the pork is ready, chop it and send it to the frying pan. Salt and pepper to taste.

4. Fry until fully cooked, and then transfer to a container in which we will bake our julienne.

6. Place the butter in a clean frying pan. Then sprinkle with flour and fry until golden brown. Then add milk and simmer.

7. At the very end, add sour cream and mayonnaise. Stir and simmer until the sauce begins to thicken.

8. Sprinkle with cheese and wait until it melts. That's it - our sauce is ready.

9. Pour the meat with mushrooms and put in the oven for half an hour. When a golden brown crust forms on the surface, our dish is ready.