Julienne is a beautiful name for an amazing French dish. It is not very difficult to prepare, it turns out very tasty and satisfying.

There are several options for combining products. You can vary the amount and type of spices. Here are the most successful and proven step-by-step recipes for julienne.

Julienne - general principles of preparation

One of the main ingredients of julienne is chicken. White fillet or trimmings of the flesh from the thighs are used. Pieces with bones will not work as you will need to cut the chicken into small pieces. The bird is pre-boiled in water on the stove. Although, in some step-by-step julienne recipes there are options with fried, baked and even smoked chicken.

Mushrooms can be added to chicken julienne or used independently as a filling. The most affordable option is champignons. They are delicious, simple and fast. Mushrooms are fried until almost done with onions in a frying pan. Then they are combined with the chicken, placed in cocotte makers or other molds, and filled with sauce.

What sauces are usually made from:

Milk, cream, sour cream;

After pouring the main ingredients of the julienne, the dish is covered with grated cheese. They can't cook without it. There is no need to make the crust thin.

Classic julienne is baked in the oven. The products are almost ready, you just need to combine the flavors to get a beautiful cheese crust. This will take no more than 20 minutes; it is better not to set the temperature below 200 degrees.

Classic julienne: step-by-step recipe

One of the most famous versions of the dish. The step-by-step recipe for julienne uses chicken breast and mushrooms. The dish is prepared according to all the rules with white sauce.

Ingredients

350 g chicken;

130 g cheese;

200 grams of champignons;

2 tablespoons of oil;

1 large onion;

Salt, pepper, some herbs.

For the white sauce:

40 grams of butter;

1 spoon of flour;

250 g sour cream of arbitrary fat content;

250 g milk.

Preparation

1. Chicken fillet needs to be boiled. It is not advisable to cut it, and you should also not boil it for a long time, since then the dish will be baked. We wash the fillet, put it in a pan, add hot water so that it just covers the meat. The less liquid, the more flavor will be retained. When boiling, you will need to remove the foam from the fillet; for aroma, you can put a bay leaf in the pan. Boil the chicken for exactly 20 minutes.

2. Remove the fillet from the water and cool. Then it needs to be cut into small pieces or divided into fibers. Immediately place the chicken in a large bowl so that the mushrooms will not fit in later.

3. While the chicken was cooking, you need to prepare the second component of the julienne. We cut the onion randomly. Place in a frying pan with two tablespoons of oil. Fry for about two minutes.

4. Wash the champignons under running water, dry them slightly or simply shake off the droplets very well. Cut the mushrooms into slices and add to the onion. Cook over medium heat for about 10-12 minutes. All moisture will first be removed from the champignons, then they will brown a little.

5. Transfer the mushrooms into a bowl with the prepared chicken, add pepper to taste, add a little salt, and stir everything.

6. Make a creamy sauce; it is convenient to use a frying pan or saucepan with a thick bottom. Add butter and put on fire.

7. Add a full spoonful of flour to the melted butter. Warm up, fry for half a minute, the flour should brown.

8. Heat the milk in a separate bowl, you can use a microwave, add it to the fried flour in a thin stream, stir quickly. Cook the sauce until it thickens. Remove from heat.

9. Cool the sauce until warm, add sour cream and salt. Stir.

10. You can start assembling the dish. Grease the fireproof julienne molds from the inside, lay out the mixture of chicken meat and mushrooms with onions. We fill the mold to about a little more than halfway, but there is no need to compact it.

11. Using a ladle or large spoon, pour the white sauce over the base. Take your time, it should seep inside through the voids between the products.

12. Coarsely grate the cheese. Pour the contents of the molds generously. Distribute the product evenly between portions.

13. Since the ingredients of the dish have already been cooked, bake the julienne for only 15 minutes. Temperature 200-210 degrees.

14. When serving, decorate the top of the dish with a sprig of any herbs: parsley, basil, dill.

Mushroom julienne: step-by-step recipe (without chicken)

A variant of a very tender and tasty mushroom dish. This step-by-step julienne recipe also uses mushrooms. These are one of the most accessible and inexpensive mushrooms; moreover, they do not require pre-boiling, which simplifies the technology and reduces cooking time.

Ingredients

400 g champignons;

2 tablespoons flour;

300 ml cream 10-15% fat;

150 grams of cheese (hard varieties);

Salt and pepper;

2 onions;

25 g butter;

20 ml vegetable oil.

Preparation

1. Prepare the champignons: rinse the mushrooms thoroughly, place in a colander, and let the water drain. Then put it on a cutting board and cut into slices.

2. Peel two onions. If this vegetable is not your favorite, then you can take one. First cut in half, then in half again and chop into strips, that is, quarter into rings.

3. Pour vegetable oil into a large frying pan. You don’t need to make the julienne too fatty, so we don’t use too much. We put it on the stove.

4. Once the pan is hot, add the onion to it. Fry for a minute over moderate heat.

5. Add the prepared champignons to the onions and stir. Do not cover the frying pan with a lid, otherwise a lot of water will be released. Fry the mushrooms in an open bowl for a quarter of an hour, at the end add a little salt and pepper.

6. For the creamy sauce, take a small frying pan or saucepan, melt a piece of butter and add two tablespoons of flour, but without slides. Saute until wheat color.

7. Dilute the flour with liquid cream and stir. It is not advisable to take a product with high fat content, 10-15% is enough. Bring the sauce to a boil, it will begin to thicken. Salt and turn off. If desired, season it with garlic, nutmeg, and any other spices.

8. Grease the inside of cocotte makers or other small baking dishes with oil, and arrange the mushrooms and onions.

9. Pour cream sauce on top.

10. Three cheeses on the largest grater or chopped. Place on top of the mushroom mixture.

11. Place the julienne in the oven, cook at 200 degrees until the cheese crust appears golden brown.

French julienne: step-by-step recipe with dried mushrooms and chicken

To prepare a French dish, it is not necessary to use champignons. This step-by-step julienne recipe uses dry porcini mushrooms. They give a very pleasant aroma. It is better to fill them with cold water in advance so as not to slow down the cooking process.

Ingredients

100 g dried mushrooms;

500 g chicken;

100 g onion;

350 g milk;

15 g flour;

140 g cheese;

40 g drained butter;

A little vegetable oil;

10 olives.

Preparation

1. Rinse dry mushrooms. Pour in cold water and leave to soak for at least four hours. You can do all this in the evening.

2. Change the water in the mushrooms, boil until soft for about half an hour, and place in a colander.

3. Rinse the chicken, place it in a saucepan, add water and cook. After boiling, boil the fillet for 15-20 minutes. If you are using thighs, you can hold it a little longer.

4. Remove the chicken from the broth and cool. Then tear the finished pulp into pieces. But you can also cut it with a knife to get neat cubes or bars.

5. Cut the onion into cubes and fry in oil for a minute.

6. If the boiled mushrooms are not large, then you can add them whole. If the pieces are large, then cut them.

7. Add the mushrooms to the onions and fry for about five minutes. You don’t have to do this, but sautéing will give the dish a pleasant aroma.

8. Combine mushrooms with chicken, season with salt, pepper, stir.

9. Make a simple bechamel sauce. Melt the butter and combine with flour. Fry until it turns beige.

10. Boil the milk separately, then pour it into the flour in a thin stream and stir. Warm the sauce for a couple of minutes and add salt. Classic bechamel often contains nutmeg; you can add a small pinch.

11. Place a mixture of porcini mushrooms and chicken meat into cocotte bowls.

12. We take pitted olives. Cut into halves or cut into rings, that’s also possible. Add to julienne, deepen a little.

13. Pour white sauce over the contents of the molds. We make sure that the products do not peek out.

14. Top everything with grated cheese.

15. Place in the oven. Cook the French julienne for about 15-20 minutes until a golden crust of cheese appears on it.

Julienne bakes quickly in the oven, so the main ingredients can be prepared in advance and refrigerated. After work or at any other time you need, you can assemble the dish in a few minutes and bake it in the oven.

If you are using wild mushrooms or simply have doubts about the quality of the product, then do not be lazy to boil it. In the old days, an onion was added to the pan; if it turned blue, the mushroom was poisonous.

Not all types of cheese are suitable for julienne. More and more often you may encounter the fact that the product does not want to melt or fry, and a beautiful crust cannot be obtained. Buy good hard cheese for julienne.

To get a very beautiful and crispy julienne crust, you can add a couple of spoons of breadcrumbs or crushed saltine crackers to the grated cheese.

Julien- one of the most famous dishes of French cuisine. Below is julienne recipe, which can safely be called, if not authentic, then at least classic.

Ingredients for julienne

• champignons - 500 g.
• cheese - 300-400 g.
• sour cream - 2 cups
• onion - 2 large heads
• vegetable oil - 60 ml
• butter - 2-3 tablespoons
• salt and seasonings - to taste

Cooking julienne

Place the chopped champignons in a small amount of salted boiling water and boil for 5 minutes. Next, fry the mushrooms and onions in a mixture of vegetable and butter (the onions should acquire a characteristic golden color). At the end of frying, add salt and add seasonings, if you use them (if you are not sure which spices are best for julienne, do not use any, except perhaps a small pinch of white pepper for flavor - champignons themselves have a rather delicate smell and taste, It is completely unacceptable to drown them with seasoning).

Place the prepared mushrooms and onions in small pots (you can use other fireproof serving dishes) and fill with strained mushroom broth (about 1 cup). Place sour cream on top and sprinkle with finely grated cheese. Place in the oven for 15 minutes.

Before serving, leave for another 10-15 minutes to allow the mushrooms to “infuse.”

Bon appetit!

Julien is not only a name. There were times when many ordinary Russians believed that Julien was just that. But that was a long time ago, then “our people had not yet taken a taxi to the bakery” and, accordingly, did not feast on Julien.

Classic julienne

For Bechamel sauce: heavy cream - 1 cup, butter - 20g, flour - 2 tbsp. For julienne: chicken fillet - 200 gr., mushrooms (champignons) - 50 gr., onion - 1 pc., hard cheese - 50 gr., olive oil - 1 tbsp. l., a little salt and pepper (to taste). Dry the sifted flour in a slightly heated frying pan for 1 minute. Then add butter to the flour and fry for another 1 minute. Don't forget to stir all the time. Heat the cream in a saucepan, but do not boil. Pour fried flour into hot cream, stir, bring to a boil, but do not boil, and remove from heat. Fry finely chopped onion in a frying pan until it becomes transparent. Cut the chicken meat and champignons into small strips and combine with the onion, fry until the chicken is almost cooked and all the moisture has evaporated. Grease the cocotte makers with olive oil, spread out the fried mixture and pour in the creamy sauce, but so that the mushrooms and chicken are not completely covered. Sprinkle generously with grated cheese on top. Place the cocotte makers in the oven and bake at 200 C until the cheese forms a hard golden brown crust. Serve hot.

You can additionally serve greens, with which julienne goes wonderfully. The recipe is called classic rather conditionally. The thing is that French chefs do not remember what kind of julienne, the recipe for which they themselves invented, was classic from the very beginning. And what difference does it make, the main thing is that this dish in any version turns out very tasty.

And you can cook it not only in a cocotte maker. There is no need to buy fancy utensils specifically for this dish; julienne in pots turns out just as good.

Julienne in shrimp pots with white wine

Ingredients: peeled shrimp - 250 gr., milk - 1/2 tbsp., onion - 1 pc., butter - 3 tbsp. l., white wine - 1/2 tbsp., hard cheese - 50g., flour - 2 tbsp. l., nutmeg - a pinch, lemon juice - 15 ml, pepper, curry, salt to taste. Finely chop the onion and fry with curry and 1 tablespoon of oil. Defrost shrimp, pour lemon juice over them, mix with onion. In a separate pan, fry the flour in 2 tablespoons of oil until brown. Stirring constantly, pour in milk in a thin stream, then wine, add a pinch of nutmeg, pepper, and salt. Mix the sauce with the shrimp and place in the pots. Sprinkle with grated cheese and place in a hot oven to brown. Serve in pots straight from the oven while piping hot. For variety, this julienne, the recipe for which we offer, can be prepared from other seafood.

Julienne is usually served first to stimulate the appetite before the main courses. For drinks, you can serve them with a glass of cold beer or dry white wine. Try to make the dish look festive, “come me il faut,” as the French say.

In the French sense, julienne is a way of cutting and preparing dishes from fresh vegetables that ripen in July. Hence the name, which sounds like July in French. The French most often prepared soups and stews this way, but in our country julienne is a hot dish of mushrooms, chicken, meat, vegetables and other ingredients of your choice baked under a cheese crust and sauce. Julienne is not difficult to prepare; the recipe for its preparation is not a big secret and any cook can handle it. The main thing is to follow a few simple recommendations, as well as use your own imagination. After all, there are so many variations of julienne. Let's find out what kind of julienne can be cooked in the oven, in what ways and with what ingredients.

I fell in love with this dish literally from the first spoon, because it combines all types of products that I love, and even under a golden cheese crust. Many people prepare it for the holidays as a hot appetizer, and some can also please their household for dinner. There is complete freedom here.

Many cafes and restaurants have julienne on the menu, both with the simplest ingredients, such as mushrooms and chicken, and exotic ones with shrimp and vegetables. But the worse home cooking is, we can also cook julienne with our favorite products and surprise our guests.

Julienne with mushrooms (champignons) - classic recipe with Bechamel sauce

Probably the simplest and most popular julienne with mushrooms is prepared almost everywhere. Thanks to this, almost any adult can say that he once tried this particular julienne. Not surprising considering how popular this dish is.

Mushrooms in classic julienne usually use champignons. These mushrooms are grown under artificial conditions, so both in winter and summer they can be found fresh on the shelves of stores and grocery markets. Of course, champignons are best taken fresh.

I know that some people like to cook julienne with cream or sour cream, but as a starting point, as a classic recipe, I will describe to you the preparation of julienne with mushrooms and béchamel sauce. This sauce from French cuisine is as popular as julienne. They just fit together perfectly. The main thing is to cook them correctly.

If you don’t know how to make Bechamel sauce, then I’ll tell you how to do it right in the recipe. It's not difficult and fast enough.

To prepare a classic julienne with mushrooms you will need:

• fresh champignons - 300 grams,
• hard cheese - 100 grams,
• onion - 1 piece,
• salt and pepper to taste.

For the Bechamel sauce:

• flour - 50 grams,
• butter - 50 grams,
• milk - 300 ml,
• ground nutmeg - 0.5 teaspoon,
• salt to taste.

How to cook classic julienne with mushrooms in cocotte makers in the oven:

1. To prepare julienne, you will need special small cocotte makers. They can be metal or ceramic and usually hold one small serving. Classic julienne with mushrooms is served in these cocotte makers.

First of all, cut the washed champignons into thin slices. Chop the onion very finely and grate the cheese on a coarse grater. Almost any hard type of cheese with a good creamy taste is suitable.

2. Mushrooms need to be lightly fried along with onions until a slight golden brown crust appears. To do this, heat the oil in a frying pan and put the champignons there. In the first minutes, the mushrooms will release juice, which must be evaporated, and after that add the onions and fry everything.

Salt and pepper the mushrooms during cooking. This way they will taste better in julienne.

3. Prepare Bechamel sauce. To do this, you will need to melt a 50 gram piece of butter in a not too hot frying pan until it becomes completely liquid.

4. Now add two tablespoons of flour to the butter without removing it from the stove and immediately begin stirring. Stir with a wooden spatula or a spoon (or a silicone one) until all the lumps are rubbed out. The fire should not be strong, so that everything slowly melts, mixes, but does not burn.

Stir until you get a homogeneous mass similar to liquid cream.

5. Now start pouring milk into this mixture in a thin stream. At the same time, do not stop stirring the sauce with a spoon. Milk, if poured slowly and carefully, will mix with the sauce mixture. The main thing is to try to avoid lumps.

Continue stirring vigorously until all the milk has been added and the sauce is smooth again. After this, cook it over low heat until it thickens to the desired consistency. I can compare its thickness to condensed milk. The longer you cook, the goose the Bechamel sauce becomes. We need to stop in time. In the process, salt the sauce to taste and add ground nutmeg.

The most difficult thing when you make Bechamel sauce for the first time is to avoid lumps. But if it doesn’t work without them, then don’t despair and don’t throw away the sauce, just put an immersion blender in it and the lumps will be gone.

Do not let the sauce cool completely; as soon as it is ready, continue cooking the julienne.

6. Place fried mushrooms and a little cheese in cocotte makers. Use no more than half of the cheese; we need this part to make the mushroom filling more tasty and cheesy. Stir the champignon pieces and grated cheese into each cocotte bowl.

7. Pour Bechamel sauce over the cheese and mushroom mixture. Sprinkle the remaining grated cheese on top.

8. Place the cocotte maker on a baking sheet in a preheated oven at 180 degrees and bake them for about 15 minutes. Readiness is determined by the golden brown crust of the cheese.

Now the julienne with mushrooms according to the classic recipe is ready and can be served until it has cooled down. They eat it hot, each with their own portion.

It is almost impossible to resist this aromatic dish. Bon appetit!

Chicken and mushroom julienne with cream - a simple and tasty recipe with photos

The second most popular is julienne with chicken and mushrooms. Mushrooms can be champignons, or there can be other forest ones, depending on what season it is and whether there are fresh chanterelles or white ones, for example. It will definitely be delicious with these mushrooms. But it’s not mushroom season here, so champignons are our favorite again. The chicken here is in the form of chicken breast, these pieces taste great and will complement the dish great.

There are two options for how to cook chicken: boil it in advance or fry it while cooking the julienne. The taste of julienne with chicken and mushrooms will not change much depending on how you cook the chicken.

In the very first recipe, I told you how to cook julienne with bechamel sauce, but there are many variations of the sauce and here I will tell you something else. Although in the future you can improvise and make different recipes, taking the filling from one and the sauce from another. Believe me, they will fit together.

So, in this recipe we will prepare cream sauce. Who can argue with the fact that cream goes perfectly with both champignons and chicken. I don't dare. It's too delicious to doubt. So get ready and be sure to try both options. With cream it won't be much fattier than with Bechamel sauce. If you remember, the sauce is made from butter and milk, but here we simply have a ready-made dairy product with a higher fat content. Chicken julienne with mushrooms and cream turns out to be very delicate in taste.

• champignon - 400 gr,
• chicken breast - 2 pcs,
• onions - 1 piece,
• cream 20-25% - 150 ml,
• cheese - 100 grams,
• flour - 1 tablespoon,
• salt and pepper to taste.

Preparation:

1. If you prefer boiled chicken in julienne, you will have to do this in advance. Fortunately, the chicken breast is cooked for 20-30 minutes, no more. Dip it in salted water and after half an hour of cooking it is ready.

2. Peel the onion and cut into very small cubes. I don’t know about you, but I love the taste of onions, but I don’t like too large pieces of them, especially in such a delicate dish as julienne with chicken and mushrooms.

Fry the chopped onion in vegetable oil until it becomes transparent.

3. Cut the mushrooms into slices or a little smaller if you like small pieces. But keep in mind that they will shrink greatly when frying.

Add the mushrooms to the frying onions, stir and fry further until all the liquid released from the mushrooms has evaporated. Literally 5-7 minutes will be enough for readiness. Salt the mushrooms and onions to taste.

4. As soon as the mushrooms begin to brown, sprinkle them with flour and stir well. Continue frying with flour. Just a couple of minutes. What is this for? In this case, flour will play the role of a sauce thickener. When fried, it acquires a pleasant caramel flavor and also absorbs the aromas of mushrooms.

5. A couple of minutes after frying the flour with mushrooms, pour 100-150 ml of cream into the frying pan. It would be good if it was special thick cream for sauces; these are now sold in stores, just read the labels.

Pour in the cream and reduce the heat to low; it should only bubble slightly, otherwise it will curdle and separate into lumps and butter. This cannot be allowed; the sauce should be thick and homogeneous. Simmer the mushrooms in cream over low heat for 5-7 minutes until they thicken a little.

6. If you have already cooked the chicken, then disassemble it by hand or with a fork into thin fibers, it is more pleasant to eat than cubes cut with a knife.

If the chicken is raw and you plan to fry it, do so in a separate pan while you fry and sauté the mushrooms. To do this, the chicken is cut into small pieces and fried in vegetable oil until cooked. As soon as the chicken meat loses its pink color and turns grey, the chicken is ready. Don't forget to salt it when frying.

7. Now you can mix the chicken meat with the rest of the julienne filling. Place the chicken in the pan and stir well. Now you can put the julienne with chicken and mushrooms in cocotte makers to bake in the oven.

8. Grate the cheese on a coarse grater and sprinkle a thick layer of julienne on top. The thicker and browner the cheese crust is, the tastier the julienne will be. Now you can put it in the oven for 15 minutes at a temperature of 180-200 degrees. If you have an electric grill in your oven, you can use that too. The fact is that the julienne itself is ready, and you just need to bake the crust until golden brown. A grill will be enough for this.

The readiness of julienne with chicken and mushrooms is determined by the appearance of the cheese crust. Once browned, you can remove it from the oven and serve almost immediately. You know that hot, freshly prepared julienne is the most delicious!

By the way, according to this recipe, you can prepare julienne with mushrooms and without chicken, or you can replace the chicken, for example, with ham. It turns out to be an incredible meal. Once, as an experiment, I replaced the chicken with lightly fried bacon - it turned out simply amazing!

Experiment with fillings and don't be afraid. Enjoy your holidays and meals with your family!

Mushroom julienne with sour cream and garlic in the oven

If we talk about different options for preparing julienne, then you can take not only the products in the filling. For example, mushrooms, chicken, ham, shrimp, all this is great for julienne. But it’s also worth talking about another popular type - julienne with sour cream. Since mushrooms with sour cream are a win-win option, mushrooms in sour cream baked under a cheese crust are generally a culinary winner. And the fragrant accent in this version of julienne with mushrooms will be garlic.

As with previous recipes, I can suggest you make the filling from products of your choice, but in my opinion, in the version with sour cream, mushrooms should be an integral part, and other ingredients should be added to them: meat, chicken, ham, vegetables.

To prepare you will need:

• fresh mushrooms (champignons) - 400 grams,
• onions - 1-2 pieces,
• garlic - 1-2 cloves,
• sour cream (high fat content) - 150 grams,
• hard cheese - 150 grams,
• salt and pepper to taste.

Preparation:

1. Since we are preparing mushroom julienne with sour cream, let’s start with the mushrooms. If you have wild mushrooms, boil them before frying them. If you took fresh champignons, wash them and cut them into slices or large cubes.

2. Cut the onion into smaller pieces and place it in a frying pan with heated oil to fry. Fry it until transparent, and then add the mushrooms and simmer them until all the juice has evaporated from them and they begin to brown.

3. Peel the garlic and finely chop it with a knife. You can also take some fresh dill and chop it finely.

4. When the mushrooms are ready, add sour cream to the frying pan and stir everything thoroughly. Simmer over low heat for about five minutes, stirring constantly. Add garlic and herbs and add salt to taste.

5. Now you can remove the julienne with mushrooms from the heat and place it in cocotte makers or small pots.

6. Sprinkle each serving of julienne with grated cheese. Place the molds on a baking sheet and place in the oven for 10-15 minutes until the cheese is golden brown. The temperature should be 180-200 degrees, no more.

After the cheese is completely melted and browned, you can remove the julienne with sour cream from the oven. A delicious hot snack is ready!

Julienne in potatoes - original video recipe

I can’t help but tell you that in addition to the well-known method of preparing and serving julienne in cocotte makers or pots, there are also original ones. One of them is a method of cooking julienne with mushrooms in potato boats. This is perfect for those who don’t have the right utensils or really want new flavors. It is clear that in this version of the dish the julienne is eaten together with the “dishes”, which will be an excellent baked potato.

To prepare such a dish, you can take any of the three julienne recipes that I described above. They are very detailed and will not leave you with any questions, but at the very end, when it’s time to put the dish in the molds, we will put them in the potatoes. To do this, you need to peel the potatoes in advance, cut out the middle to make some kind of plates and bake them in the oven until done. This is necessary because the julienne in the oven is essentially baked for only a short time, just so that the cheese melts and bakes. This means that the potatoes would remain raw if they were not cooked in advance.

This is the only secret of this recipe. But I am sure that many will like it for its originality. Moreover, mushrooms with potatoes in cream sauce or sour cream are a real delight.

If you want to see the cooking process with your own eyes and make sure that there is nothing complicated, then watch the video.

Julienne in tartlets - a hot appetizer for the festive table

And finally, about julienne as a festive dish. I tried to prepare different versions of julienne, but this method of serving seems to me to be the most suitable for holidays and gatherings of guests at home. Tartlets are small edible cups made of shortbread or waffle dough that are eaten along with the filling. And making julienne filling into tartlets is, in my opinion, just a brilliant idea. And you won’t have to wash a lot of dishes after the guests leave, and you can make a large number of portions, not just according to the number of cocotte makers in the house. Well, who keeps a dozen cocotte makers at home? I certainly don't. So tartlets come to the rescue at such a moment.

Imagine these delicious appetizing tartlets under a golden cheese crust on a large platter in the middle of the festive table. How long do you think they will stay there? I give them five minutes, no more. Believe me, I always prepared julienne in tartlets with a reserve when guests arrived; everyone wants to eat several pieces and has no desire to stop.

What special is needed to prepare julienne in tartlets? Firstly, the tartlets themselves need to be purchased or prepared. It takes a long time to cook, so it’s easier to buy. Choose the size at your discretion, now they are sold in different sizes. What kind of dough the tartlets will have is also your choice. I personally liked the shortcrust pastry tartlets better; they hold their shape well and don’t become rubbery.

Secondly, when you prepare the julienne itself, for example, according to one of the recipes above, make it thicker. That is, reduce the liquid part, reduce the amount of milk and cream, or evaporate them a little over very low heat until the julienne with mushrooms and chicken becomes thicker. Too liquid julienne in tartlets begins to gradually become soggy. The thick ones last longer; they are already eaten before they cool down.

For the festive table, you can arrange a variety of fillings in julienne, make one part with mushrooms, another with chicken, and a third with ham. or in any other combination. Your guests will definitely love this because it will be a little surprise.

The last tip for preparing julienne in tartlets is to prepare them immediately before serving. In the heat of the moment, they are the most delicious while the tartlets themselves and the julienne inside are still hot.

And for those who do not have enough clarity to prepare julienne in tartlets, I suggest watching the recipe on video.

This time I did without exotic versions of julienne, such as vegetable or shrimp. Perhaps I will dedicate a separate article to them. But I can’t help but note that the classic recipe for making julienne with mushrooms will forever remain my favorite and most delicious. And I wish you to find yours. Enjoy your experiments and delicious meals!

It's minus thirty outside and the soul is asking for something hot and reminiscent of summer. After rummaging through my summer supplies and searching through my refrigerator, I found dried mushrooms and fresh champignons. But they are the perfect summer greeting amidst the cold!

You can, of course, just fry potatoes with mushrooms or cook mushroom soup. Or soak the dried ones, then boil them and you can make a stunning assorted mushroom salad. But I wanted something unusual and very tasty.

Usually juliennes are cooked in heat-resistant dishes, but when the family is large or a dinner party is being prepared, you can’t get enough of a huge number of pots and then housewives resort to a trick - they bake juliennes on huge baking sheets.

But you can cheat a little and combine a hot dish with a snack. How? And it's very simple! You can bake julienne in tartlets! And then there is no need to wash the dishes after this dish, and eaters are happy that they can eat the entire snack.

Ingredients:

• Tartlets – 20-30 pcs.
• Mushrooms – 300 gr.
• Boiled chicken meat – 300 gr.
• Milk, sour cream – 200 ml each.
• Cheese – 150 gr.
• Flour – 1.5 tbsp. l.
• Sunflower oil and butter - 3 tbsp. l.
• Pepper, salt - to taste.

Preparation:

1. Slice the champignons and fry them in hot sunflower oil, stirring occasionally so they don’t burn. The frying process will take about five minutes - the main thing is that the excess moisture from the mushroom slices evaporates.

2. Chop the boiled chicken into small torn pieces and send for frying with the mushrooms. It is advisable to immediately add salt and lightly pepper. Stir systematically and fry for about three minutes until the meat browns a little.

3. Melt the butter in a saucepan, add one and a half tablespoons of flour and dissolve it in the butter with quick stirring to make a paste without lumps.

4. While stirring vigorously, pour milk into the butter-flour mixture and bring to a boil. Cool to room temperature.

5. Add sour cream to the sauce and beat well with a whisk or spoon until smooth.

6. Fill each tartlet half or two-thirds with chicken and mushroom filling.

7. Slowly pour in the sauce, filling every void in the filling.

8. Grind the cheese with a grater and form a cap of cheese shavings on each serving, simply sprinkling it on top.

9. Bake in an oven preheated to 200 degrees to form a golden brown cheese crust (about 8 minutes).

10. You can add decorations from herbs or vegetables and serve warm.

Bon appetit!

Recipe for delicious guinea fowl julienne with champignons

Recently, guinea fowl meat has begun to appear in stores and households. It is almost the same as chicken, only slightly different in taste and a little tougher. Many people boil it first and then fry it. But you don’t have to do this. For example, during frying, just add a couple of tablespoons of water and simmer under the lid.

Ingredients:

• Guinea fowl meat – 200 gr.
• Mushrooms – 100 gr.
• Cream – 100 ml.
• Butter – 20 gr.
• Cheese – 100 + 50 gr.
• Herbs, salt, spices - to taste

Preparation:

1. Cut fresh guinea fowl meat and mushrooms into cubes. Fry the slices in melted butter (20 g) in a deep frying pan. Stir occasionally to prevent burning. You can add salt and pepper to your taste. It is advisable for the guinea fowl cubes to stew at least a little, so it is recommended to fry them covered.

Champignons and porcini mushrooms go perfectly with guinea fowl meat.

2. Chop the onion into cubes and place in a frying pan when excess water has evaporated from the meat and mushroom frying.

3. As soon as the onion becomes completely transparent, pour in the cream and mix well. Let it boil and simmer for at least 2 minutes so that the mushrooms and guinea fowl have time to soak in the cream.

4. Grind the cheese with a grater and pour into the frying pan with the previous ingredients. Stirring constantly, let it melt and simmer for 2 minutes. If desired, you can add a little chopped dill.

5. Place the resulting julienne into pots or heat-resistant molds. Fill about ¾ full so there is still room for the cheese cap.

6. Grate cheese (50 g) on ​​a medium grater and sprinkle with julienne in portioned cups.

7. Place in an oven preheated to 180 degrees for 5-8 minutes so that the cheese crust bakes to a beautiful golden-pink color.

8. Sprinkle with chopped herbs and serve hot. You don’t have to decorate it – julienne will look very beautiful even without greenery.

Bon appetit!

Hearty red snapper julienne with puff pastry lids

Julienne can be not only mushroom, but also chicken, vegetable, meat and even fish!

A very original taste comes from red snapper. Below is a recipe similar to which you can prepare julienne from any other fish. Although this version uses puff pastry on top instead of a lid, other options can be prepared without it, just use sealable pots.

Ingredients:

• Fish fillet – 250 gr.
• Cream - 100 ml.
• Curd soft cheese - 2 tbsp. l.
• Dry white wine - 4 tbsp. l.
• Puff pastry – 80 gr.
• Onion – 1 pc.
• Sunflower oil – 2-3 tbsp. l.
• Egg yolk – 1 pc. (grease the dough cap)
• Salt, spices - to taste.

Preparation:

1. Chop the onion into half rings and fry in oil until it acquires a beautiful golden hue.

2. Pour in the wine and cream and let it boil. Salt, season with spices (you can use Provençal herbs) and add soft cheese. Reduce heat and let the sauce thicken.

3. Rinse the fish fillet thoroughly and cut into strips.

4. Place fish straws in a heat-resistant portion dish - fill about two-thirds full.

5. Pour the creamy curd sauce over the fish, trying to leave at least a little free space in the pan so that when baking the sauce does not splash out when boiling.

6. Roll out the puff pastry into a layer about 0.8 cm thick. Cut out a circle slightly larger in diameter than the cup in which the julienne is located. Make a small hole in the center so that while in the oven the julienne can “breathe” a little and evaporate excess moisture. Cover the dish with this circle and grease with beaten yolk so that the dough does not burn and bakes into a beautiful crust.

7. Place in an oven preheated to 180 degrees for 25 minutes. If the puff pastry suddenly begins to darken before this time, you can cover the top with cooking foil.

8. It’s better to serve it hot. The puff cap can be eaten with julienne, snacking on it instead of bread.

Bon appetit!

Julienne in mushroom caps

There are often recipes for stuffed eggs, potatoes, tomatoes and other vegetables. Why not try stuffing mushrooms? After all, let’s say, the caps of those same champignons allow you to put almost a spoonful of some tasty filling inside. And the baked mushrooms themselves are very tasty.

Ingredients:

• Champignons – 1000 gr.
• Chicken breast – 300 gr.
• Egg – 1 pc.
• Cheese – 150 gr.
• Onion - 1 pc.
• Mayonnaise - 3 tbsp. l.
• Sunflower oil - 2 tbsp. l.

Preparation:

1. Rinse and peel the mushrooms well. Carefully separate the stems from each cap so that the “bottom of the cap” is not damaged - otherwise the julienne will leak. Cut the mushroom legs and chicken into cubes or small oblong strips.

2. Chop the onion into half rings and fry in melted butter until translucent.

3. Send the chicken to the onions to fry. As soon as the meat turns white, add chopped mushroom stems and fry until excess water disappears from them (usually 5 minutes).

4. Cool the chicken and mushroom fry slightly. Grind the cheese with a grater. Break a fresh egg and add 2/3 of the cheese and mayonnaise to the main ingredients. Mix well until smooth.

5. Place the champignon caps with the solid side on a large baking sheet greased with sunflower oil.

6. Carefully place a heaping amount of filling into each mushroom “basket” using a small spoon.

7. Sprinkle each mound with the remaining cheese and place the baking sheet with the finished semi-finished product in an oven heated to 180 degrees for 13 minutes until a baked cheese crust appears.

The cheese does not have to be sprinkled in shavings - you can also put it in thin slices, which, when melted, will create a similar cheese cap effect.

8. You can decorate with herbs and complement with a delicate aromatic potato side dish.

Bon appetit!

A simple recipe for chanterelle julienne without meat

For some reason, the richest taste of mushroom julienne comes from the chanterelles. These bright orange, fragrant mushrooms will delight even the most picky taster with their color and aroma. Although they are ideal for combined julienne with meat, you will still feel the most relish if you use only mushrooms.

Ingredients:

• Chanterelles – 350 gr.
• Cheese – 100 gr.
• Sour cream – 3 tsp.
• Onion – 1 pc.
• Flour – 1.5 tbsp. l.
• Sunflower oil – 2 tbsp. l.
• Salt, spices, dill - to taste.

Preparation:

1. Grind the onion in any way acceptable to you. It’s better if it’s in small strips or cubes, so that their size is more in harmony with the form of grinding the main component. Sauté in sunflower oil until translucent.

2. Chop the chanterelles into strips or cubes and fry with the onions for 5-7 minutes.

3. As soon as the chanterelles begin to decrease slightly in volume due to evaporated moisture, you can add sour cream, a little salt and spices. Mix well and let simmer for one or two minutes. Then carefully add the flour and stir well so that no flour lumps appear. To thicken the sauce, simmer for a couple more minutes. If desired, you can add chopped dill.

4. Fill the cocotte bowls with mushroom filling. Grate the cheese and add it on top to make cheese caps. Bake for 5-8 minutes in an oven preheated to 180 degrees to form a beautiful golden brown crust.

Bon appetit!

Julienne of assorted wild mushrooms with sour cream

Since we’re talking about pure mushroom julienne, we shouldn’t lose sight of the classic recipe for cooking wild mushrooms. The most amazing julienne is made from a whole assortment of mushrooms: boletus, boletus, boletus and porcini mushrooms.

Ingredients:

• Assorted wild mushrooms – 0.5 kg.
• Sour cream – 200 gr.
• Butter – 2 tbsp. l.
• Sunflower oil – 2 tbsp. l. + 1 tbsp. l.
• Onion – 2 pcs.
• Garlic clove – 1 pc.
• Dill – 0.5 bunch.
• Salt, pepper - to taste.

Preparation:

1. Clean and rinse the mushroom set well.

2. Chop the mushrooms into medium-sized cubes, the main thing is that the pieces are approximately the same size so that they cook evenly.

3. Chop the garlic clove in any way convenient for you. Chop the onions into half rings and sauté together with the garlic in a mixture of butter and sunflower oil in a heated frying pan. Fry until golden brown. There should be an amazing onion-garlic smell.

4. In a separate frying pan for 1 tbsp. l. fry the sliced ​​mushrooms under the lid with sunflower oil so that the excess liquid evaporates. This must be done on low heat and can take almost 30 minutes.

5. Add fried onions. Mix thoroughly and let simmer for 2 minutes so that the mushrooms are saturated with the garlic and onion aroma.

6. Add sour cream and stir thoroughly.

7. Let it simmer with sour cream for about three minutes so that the mushrooms also absorb the sour cream flavor.

8. Chop half a bunch of dill, lightly add salt and pepper and add to the mushrooms. Stirring constantly, let the julienne simmer for 2 minutes.

9. Place mashed potatoes on a plate, and serve hot julienne on top or in a separate cup.

10. Or put the prepared mushroom filling in heat-resistant portion forms, sprinkle with additional cheese or grease with thick sour cream.

11. Place in the oven to bake for about five minutes. Then serve with freshly baked bread.

Bon appetit!

Delicious and tender chicken julienne

The most common companion for mushrooms in julienne is chicken. It combines perfectly in its tenderness and taste. It doesn’t overwhelm the mushroom flavor and only makes this dish more satisfying. The classic recipe also uses nutmeg, which adds a touch of piquancy.

Ingredients:

• Chicken fillet, mushrooms – 250 g each.
• Heavy cream – 200 gr.
• Cheese – 60 gr.
• Nutmeg – 0.5 tsp.
• Onion – 1 pc.
• Flour – 1 tbsp. l.
• Butter – 1 + 2 tbsp. l.
• Sunflower oil – 3 tbsp. l.
• Salt, spices - to taste.

Preparation:

1. Carefully cut the chicken meat into slices no more than 1.5 cm thick and beat them a little to make them more tender. 1 tbsp. l. Melt the butter in a frying pan and fry the chicken pieces in it until beautifully golden brown for 5 minutes.

2. Chop the mushrooms and onions in a form convenient for you and fry in sunflower oil.

3. In a separate dry and clean frying pan, fry the flour until it becomes creamy. Then pour in the heavy cream while quickly stirring with a whisk and add the remaining 2 tbsp. l. butter. Without ceasing to stir, wait for the sauce to thicken, and then pour it into the fried mushrooms. Lightly add salt and add half a spoonful of nutmeg.

4. Cut the fried meat into strips or into cubes and fill heatproof pots halfway.

5. Pour the creamy mushroom consistency almost to the neck of the pot, leaving at least 1 cm so that the contents do not boil away and there is still room for the last ingredient.

6. Grate the cheese and generously sprinkle the contents of the pots with it.

7. Bake in an oven preheated to 180 degrees for 10 minutes until a beautiful rosy cheese cap appears.

8. You can decorate it to your taste or serve it as is – the dish will look quite appetizing even without decoration.

Let the julienne delight you with its taste, appearance and aroma on these frosty evenings!

Bon appetit and summer warmth from pleasant memories!

Video recipe - mushroom julienne from chef Ilya Lazerson