step by step recipe with photos
Buns with mushrooms and cheese in the oven can be prepared for breakfast or for any other meal. You can take the buns with you as a snack - on the road or to work. Of course, they taste better hot or warm, or, in extreme cases, warmed up. To make the mushroom filling juicier and tastier, you can add sour cream to it - this is a classic combination of products. Spices and herbs will not be superfluous, however, they should be added in moderation.
Ingredients
- 2 burger buns
- 10 g butter
- 10 champignons
- 70 g hard cheese
- 3 tbsp. l. sour cream
- 3 pinches of salt
- 3 pinches of spices
- 2-3 sprigs of fresh herbs
Preparation
1. Prepare the necessary products. You can buy ready-made buns (fresh or “yesterday’s”) or bake them yourself. It is better to use oil with 82.5% fat content - it is the most delicious. Champignons can be fresh or frozen - in the second case, there is no need to defrost completely, you can let them thaw slightly.
2. Fresh champignons need to be thoroughly washed and cleaned if necessary. Then chop them finely.
3. Melt a piece of butter in a frying pan. Place the champignons in the pan and stir, reduce the heat to low. Fry the mushrooms for 5-7 minutes, stirring with a spatula.
4. Cut off the tops of the buns and remove the crumb from the bottom halves.
5. Place the fried mushrooms in a bowl and season with sour cream - it is better to use a low-fat product.
6. You can take any hard cheese - it is advisable that it melts well. Grate it on a coarse or fine grater.
7. Add a few pinches of salt, ground coriander and dried thyme to the bowl. Mix everything well and now you can move on to the next step.
- Prepare the filling for delicious buns with mushrooms. To do this, first of all, cut the onion into small cubes.
- Fry the onion in sunflower oil until golden brown.
- We wash the champignons under running water, peel them if necessary and also cut them into cubes. Add the onion to the frying pan and start frying. It is necessary that the liquid comes out of the mushrooms and evaporates in full. After this, salt and pepper the filling to taste.
- When the filling has cooled completely, you can begin to form the pies. We pinch off a small piece of dough, form a flat cake and put the filling on it.
- Carefully seal the future bun by analogy with a dumpling.
- We form an oval shape by lightly rolling the dough in our hands. Place it on the table, seam side down.
- Line a baking tray with baking paper and place the pies on top, leaving enough space between them. Brush with egg yolk to obtain a delicious crust.
- Leave the yeast buns to rise directly on the baking sheet (20 minutes). After this, place the baking sheet in an oven preheated to 180 degrees. The buns with mushrooms should be in the oven for 20-25 minutes. When the buns are covered with a golden crust, you can check their readiness by piercing the dough with a wooden toothpick. If it is dry, then the buns are already baked.
- You need to remove the baking sheet from the oven and let the baked goods cool.
Delicious yeast dough buns are ready. Juicy, aromatic filling and airy dough - a combination that anyone will like. These buns are good to eat with either tea or a glass of kefir.
If you want to please your household with fresh baked goods, you can prepare buns with mushrooms and potatoes in the oven. The process of baking them is not at all labor-intensive, but the result will exceed all expectations. Airy and rosy buns will appeal to both adults and children. These buns are best served with sour cream and garlic sauce.
Ingredients:
for yeast dough
- flour – 400-450 g
- milk – 150 ml
- granulated yeast – 5-7 g
- salt – 0.5 teaspoon
- sugar – 1 teaspoon
- vegetable oil 1-2 tbsp. spoons
for mushroom filling
- onion – 1 pc.
- champignons – 200-250 g
- potatoes – 2 pcs.
- black pepper
for lubrication
- egg yolk – 1 pc.
- sour cream or milk - 1 tbsp. lie
- sesame seeds
for the sauce
- sour cream – 150-200 ml
- garlic – 1 clove
- dill
- salt - to taste.
Preparation:
- Sift flour into a bowl. Add salt, sugar and yeast.
- Add vegetable oil (olive or sunflower) to this dry mixture.
- Pour in warm milk and knead into an elastic dough that does not stick to your hands. The kneading should last at least 10 minutes.
- Gather the dough into a ball and place in a bowl, cover with cling film and place in a warm, draft-free place for 1-1.5 hours, until the volume increases by 2-3 times.
- Prepare mushroom filling for buns. In a frying pan with a small amount of vegetable oil, fry the peeled and chopped onion until it is transparent.
- Peel and chop the champignons (not very finely). Combine chopped mushrooms with onions. Cook for 15-20 minutes. Add salt and pepper to your taste.
- Boil jacket potatoes in salted water. Peel and mash with a fork.
- Combine fried mushrooms with boiled potatoes. Add salt and pepper to taste. The bun filling should cool.
- After 1-1.5 hours, the dough has increased in volume and you can start forming buns with mushrooms.
- Divide the dough into pieces the size of a chicken egg. Roll into balls.
- Roll the ball into a flat cake 0.5 cm thick. Place a spoonful of filling in the middle of the flat cake. Connect opposite ends.
- Perform the same operation on the other side. Pinch the buns upwards to avoid any voids.
- Grease a baking tray with vegetable oil. Transfer the buns and leave to rise for 15-20 minutes. Mix the egg yolk with milk or sour cream and brush the surface of the “suitable” buns with it. Sprinkle with sesame seeds.
- Preheat the oven. Place the baking sheet with the buns in the oven and bake at 180-200 degrees until done, about 25-30 minutes. The finished buns with champignons should acquire a beautiful golden brown color.
- Prepare the sauce. Peel the garlic and pass through a press. Wash and chop the dill. Combine sour cream, garlic and dill. Add salt to taste and stir.
- Serve the mushroom buns hot with sour cream sauce.
- Tip: the buns are also good cold and without sour cream sauce.
Classic julienne is prepared in special cocotte makers. But you can prepare this dish much simpler, for example, in buns.
Julienne can be prepared much easier, for example, in buns
The size of the buns should not be too large, since the dish is portioned. Whether rye or wheat flour was used for their baking does not matter. Either way, the dish will turn out delicious. You can bake the buns yourself. If there is no such desire, the range of these products in stores allows you to choose what you want.
For classic julienne you need the following products:
- 8 buns;
- chicken fillet from chicken thigh – 400 g;
- the same amount of any mushrooms;
- 3-4 onions;
- 100 g grated cheese;
- 40 g butter and a little for frying;
- a tablespoon with a small hill of flour;
- a glass of milk.
Buns should be chosen with a hard crust so that they do not become soggy and fall apart during baking.
How to cook julienne in buns (video)
Cooking process:
- Boil the chicken legs until tender. You can also take breast fillet, but it is drier, and one of the main advantages of julienne is its tenderness and softness. Remove the cooled meat from the bones, removing the skin. We divide it into small pieces.
- Chop the washed mushrooms into strips and prepare the onions in the same way. Simmer the mushrooms under the lid without adding oil until the juice is absorbed into them.
- Add oil and onion and fry until everything is ready. At the very end you need to add the chicken so that they fry together a little.
- We prepare “boxes” of buns: cut off the lid and remove the crumb, leaving thin walls.
- Making bechamel sauce. Place the flour in a frying pan without oil, heat until creamy, add oil, knead until smooth. Pour in the preheated milk and stir so that there are no lumps. Heat to desired thickness. Don't forget to add salt.
- Fill the “boxes” with a mixture of mushrooms and chicken, pour in the sauce, and cover with a layer of grated cheese.
- In a hot (about 200 degrees) oven, the buns do not bake for long – about 5 minutes. During this time, the cheese will melt and begin to brown - the dish is ready.
Let's try to diversify the recipe a little and make the dish more satisfying.
For julienne, the size of the buns should not be too large, since the dish is portioned How to cook julienne in a bun with chicken and cheese in the oven
The julienne prepared according to this recipe does not contain mushrooms, so it can be eaten even by those for whom mushrooms are contraindicated. Any cheese is suitable for this recipe, even processed cheese will do.
Ingredients:
- chicken legs – 2 pcs;
- buns;
- bulb;
- 2 tbsp. spoons of butter;
- an incomplete glass of low-fat cream;
- 50 g of cheese for the cheese crust and 70 g for the filling;
- a couple of cloves of garlic;
- 3-4 sprigs of green dill or tbsp. spoon without a slide of dried.
Preparation procedure:
- Remove the meat from the raw legs and cut into small pieces. Fry the diced onion and chicken pieces in butter until the onion becomes transparent.
- Pour cream over everything, season with salt and pepper if desired, heat for a couple of minutes on the fire, add cheese intended for filling and chopped garlic.
- Heat the bun filling until it thickens. Mix with chopped dill.
- Cut off the top of the buns and remove the crumb. Fill them with filling and place cheese on top.
- Place in a well-heated oven for 10 minutes. A golden brown crust is a signal that the dish is ready.
Dried mushrooms have a special taste and aroma that will be felt in julienne.
Julienne in a bun with chicken and cheese in the oven Recipe for julienne in buns with dried porcini mushrooms
This is purely mushroom julienne. No meat products are added to it.
For it we will need:
- dried boletus - 200 g;
- 2 onions and the same number of cloves of garlic;
- thick sour cream - 4 tablespoons;
- grated cheese;
- oil for frying.
This dish will take more time to prepare than julienne with fresh mushrooms, but the result is worth it.
Preparation procedure:
- The mushrooms need to be washed well and soaked for a couple of hours. Cold water is suitable for this, but dried boletus soaked in milk will acquire the taste and aroma of freshly picked mushrooms.
- Boil the mushrooms for about half an hour. You can do this in the same water in which the mushrooms were soaked. We strain them in a colander.
- Finely chop the onion, fry for a couple of minutes, add chopped mushrooms to it, fry for another 10 minutes, mix with sour cream, chopped garlic and salt. If at this stage you add a little grated cheese to the filling, it will be tastier.
- We remove the crumb from the middle of the buns and put the filling in them. The cheese crust is an indispensable attribute of julienne, so we sprinkle the buns with cheese.
- Warm the buns for a few minutes in a well-heated oven. As soon as the cheese is browned, the julienne is ready.
How to quickly cook julienne in a bun (video)
Recipe for cooking mushroom julienne in a microwave bun
Julienne in buns is very convenient to cook in the microwave. You can put the filling in a fairly large bun, then the dish will taste and look like an open pie.
This recipe contains many non-traditional ingredients, so the taste of the dish is very different from the julienne we are used to.
Ingredients:
- 5 small buns or one large;
- boiled chicken meat – 250 g;
- mushrooms – 300 g;
- canned corn - 1/2 can;
- tomato – 1 pc.;
- hard cheese – 100 g;
- to taste: soy sauce, mayonnaise and mustard;
- vegetable oil for frying, herbs to decorate the dish.
Julienne in buns is very convenient to cook in the microwave Preparation procedure:
- Marinate the chicken cut into cubes. To do this, prepare a marinade of mustard and soy sauce. After half an hour, the meat can be fried until golden brown.
- Cut the champignons, or better yet oyster mushrooms, into small pieces and fry for no more than 10 minutes. Add chicken, mayonnaise, corn, and tomato pieces to them. You don’t need to put a lot of mayonnaise so that the filling is not liquid, otherwise the buns will become soggy and fall apart.
- Make a hole in the buns, removing the crumb, and place the prepared mixture there. cover it with cheese, which we grate. It is good to grease the outside of the buns with melted butter, then they will be soft.
- We set the power in the microwave to 600 W and keep the buns for only 3 minutes. To keep them soft, you should not overcook them in the microwave oven.
Julienne is prepared not only with chicken or mushrooms. You can bake other products in buns.
Mushroom julienne with ham and tomatoes Cooking mushroom julienne with ham and tomatoes
Ingredients for 10-12 buns:
- champignons and chicken meat - 400 g each;
- bulb;
- bacon or pork belly or ham – 300 g;
- tomato – 1 pc., can be replaced with a couple of tbsp. spoons of tomato sauce, spicy or sweet;
- clove of garlic;
- grated cheese – 150 g;
- 4 tbsp. spoons of thick sour cream.
Cooking procedure:
- Boil the chicken, cut into small pieces. We also cut mushrooms and onions. It is best to take champignons. fry the mushrooms with onions, adding oil after the juice has evaporated.
- To the almost finished mushrooms, add chicken and ham, cut into strips, fry together for a couple of minutes, add a tomato, peeled and finely chopped. Simmer for another 5 minutes, add salt, add 3 tbsp. spoons of sour cream, chopped garlic, knead.
- We take out the bread crumb from the middle of the buns and fill them with the prepared filling, lightly grease them with sour cream and cover them with grated cheese.
- Keep the buns in a hot oven for 5-7 minutes until the cheese is baked.
Classic julienne with chicken and mushrooms (video)
This dish is a lifesaver for any housewife. It allows you to prepare not only an everyday dish with minimal time, but also decorate a festive table with creativity.
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