Home Main dishes Julienne with meat and mushrooms in the oven. Recipe: Mushroom Julienne Pork - With an incredibly delicious champignon julienne pillow. With chicken breast and olives

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Julienne with meat and mushrooms in the oven. Recipe: Mushroom Julienne Pork - With an incredibly delicious champignon julienne pillow. With chicken breast and olives

The forms in which julienne is baked were originally cocotte makers. This later became an alternative to pots, tartlets and who else will come up with something. Although, as for me, the main thing is that it was tasty as a result.

So, the word "kokotnitsa" in French means "chicken". That is, it was originally alleged meat dish, and to be even more precise, with chicken meat. We have already received different versions of the ingredients. We use different types mushrooms and in the same way different types of meat. Why not? After all, there are no limits to perfection. The version of julienne that I want to offer you will be based on beef.

I can’t say that it is no different from the one prepared with chicken meat, and this is understandable, chicken meat is more tender than beef, but it has a richer taste.

But to say that this option is somewhat inferior in terms of palatability, is also impossible. I can say one thing for sure: if you want to please your family and not stand at the stove for a long time, then julienne is just what suits you.

Prepared everything quickly desired products, put it all in pots, and you have time to make a salad and arrange a relaxation program for yourself. The result will pleasantly surprise you, and your relatives will be full and satisfied.

To cook julienne with meat, you will need:

beef - 200 g
onion - 1 pc.
sour cream - 100 g
cheese - 100 g
greenery
vegetable oil

How to cook julienne with meat:

1. We wash the meat, cut off the excess films. Next, cut into strips. Salt and pepper.
2. Put the chopped meat on a preheated pan with vegetable oil and fry until tender.
3. We clean, wash and finely chop the onion.
4. Mix the fried meat, onion and sour cream. For beauty and a pleasant aftertaste, I add chopped greens (parsley or dill). Mix and spread into molds.
5. Rub the cheese on a fine grater and sprinkle the contents of the pots.
6. Put in a preheated oven for a few minutes. Waiting for the cheese to melt.

Serve hot to the table. An addition to the dish can be a light salad or fresh cucumbers.

Bon Appetit!

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Julienne with meat and mushrooms, oven cooked

Julienne with meat and mushrooms, cooked in the oven, will surely please all family members, and its aroma will remain in memory for a long time. To prepare it you will need:

boiled chicken fillet;
champignons - 250-300 g;
onion - 1 head;
hard unsweetened cheese - 100 g;
cream - 200-220 ml;
wheat flour - 2 tbsp. spoons;
vegetable oil - 50 ml;
pepper, salt and spices to taste.

Cooking process:

1. Cut the fillet into medium cubes. Peel the onion, cut into thin rings. Rinse the mushrooms under running water in a colander and cut into slices;

2. Heat vegetable oil in a pan and fry the onion on it until a beautiful golden yellow color;

3. Add mushrooms to the onion, salt, add pepper, spices and simmer for about 10 minutes to evaporate excess liquid;

4. Add meat to the pan, mix everything thoroughly and simmer for another 5 minutes so that the meat absorbs the aromas of onions and mushrooms;

5. Fry the flour in a separate pan for 3-5 minutes, then gradually add flour to it, carefully rubbing all the lumps formed;

6. Add the resulting sauce to the meat with mushrooms and onions. Mix thoroughly and spread the resulting mixture into baking molds. Sprinkle with hard cheese on top and send to bake for 20 minutes in the oven at 180 degrees.

It is important that all the ingredients be cut very finely. Cream can be replaced with low-fat sour cream.

Julienne recipe with mushrooms, meat and potatoes

Mushroom julienne gained unprecedented popularity, so a lot of recipes for this dish appeared over time, and other products began to be added to its composition, and one of them is potatoes. A very appetizing and satisfying dish is julienne with mushrooms, meat and potatoes. To prepare it, you will need the following ingredients:

450 g fresh mushrooms;
300 g of boiled chicken;
650 g potatoes;
150 g of yellow onions;
250 ml of heavy cream;
100 ml of pasteurized milk;
250 g of hard cheese;
50 g flour;
spices, salt.

Cooking process:

1. Peel the onion, finely chop and brown in well-heated sunflower oil;

2. Wash mushrooms, chop into thin slices, add to the onion, mix, simmer for 5-7 minutes and pour in the milk;

3. Thoroughly mix cream with flour, beat with a whisk, boil and add to vegetables;

4. Grind the meat, add to the pan, mix all the ingredients and simmer over low heat;

5. Peel potatoes, wash, cut into cubes, fry in a second frying pan until golden brown.

When all the ingredients are half cooked, you can start laying the future julienne in a baking dish. You need to spread them in layers in the following order: fried potatoes, then vegetable mass, layer grated cheese. After that, you need to send the dish to the oven for 15-20 minutes. Serve hot garnished with chopped herbs.

Hearty julienne with meat and mushrooms in pots

For those who love more hearty meals, an excellent decoration option for holiday table there will be julienne with meat and mushrooms in pots, in which pork is present instead of chicken. To prepare it, you need the following ingredients:

600 g pork (loin);
400 g of champignons;
20 g butter;
30 g flour;
50 ml of milk;
50 ml sour cream;
200 g of hard cheese;
salt, spices, pepper.

Cooking process:

1. Wash the loin and boil until half cooked;

2. Peel the onion, finely chop and sauté in hot oil until transparent;

3. Add washed and chopped mushrooms, fry with onions for 7 minutes, stirring;

4. After the mushrooms are browned, you need to add boiled meat cut into pieces into the pan. Fry for 5-7 minutes and then arrange in pots.

Now you can start cooking the sauce, for this you need to melt in a pan butter, add flour to it with constant stirring and fry. It is important that no lumps form, so you need to mix very carefully. Next, you need to pour in the milk and cook the sauce until thickened, at the end add mayonnaise and sour cream. Ready sauce should be poured over the contents of the pots, sprinkled with grated cheese on top and baked at 180 degrees for 15 minutes.

Jlien recipe with meat, mushrooms, cheese and nutmeg

lovers unusual dishes you will definitely love the recipe for julienne with meat, mushrooms and cheese, which also contains ingredients such as lemon and nutmeg, giving this culinary masterpiece refined taste and aroma. To prepare it, you need to stock up on the following ingredients:

300-400 chicken fillet;
200-250 g of fresh champignons;
150-200 g of hard cheese;
350-400 ml of milk;
one large onion;
40 g butter;
20 g flour;
nutmeg to taste, salt.

The cooking process is similar to that described in the previous recipe, with the only exception that along with the spices, lemon juice must be squeezed into the onion with mushrooms, and nutmeg must be added to the sauce when it is prepared along with sour cream.

How to quickly cook julienne with meat and mushrooms

It is very quick and easy to prepare julienne with mushrooms according to the recipe below. This dish will be a great appetizer in the case when the guests came very unexpectedly or just wanted to have a bite to eat something tasty. To prepare it you will need:

300 g of champignons;
250 g of hard cheese;
150 ml sour cream;
2 onions;
sunflower oil;
flour, salt and pepper.

The cooking process is as follows:

1. Onion cut into half rings, fry in oil until golden brown;

2. Cut champignons into thin slices, add to the onion, simmer for 5 minutes;

3. Add sour cream and a teaspoon of flour to thicken, simmer for 3-5 minutes, then add salt and pepper.

Now the mushrooms with onions need to be transferred to a baking dish, sprinkled with grated cheese, put in the oven for 8 minutes. Serve hot with croutons provencal herbs and chopped parsley.

mushroom-info.ru

Lean pork julienne with chanterelles

A hearty dish for every day, which can be prepared from fresh loin or from boiled smoked brisket.

List of ingredients:

Fresh chanterelles - 200 g.
Large potatoes - 300 g.
Onion - 100 g.
Dried greens - 1 tbsp. l.
Fresh carrots - 150 g.
Hard cheese - 150 g.
Lenten loin - 200-300 g.
Tomato paste - 1 tsp
Sour cream 10% - 100 ml.
Broth - 200 ml.
Wheat flour - 1 tbsp. l.
Spices for broth.
Salt.
Black pepper.

Cooking method:

Fry the chanterelles in oil, season with salt and spices to taste. Add onions, carrot sticks and bring the mixture to a golden color.
Select with a slotted spoon and spread on the bottom of clay pots.
Boil large potatoes until half cooked and cut into circles. also spread in pots.
Cut the lean loin into long strips, dry and quickly fry over high heat (do not bring to readiness).
Put into pots. Add chopped greens, a little coriander or cloves to taste.
Pour a mixture of low-fat sour cream, broth, tomato paste and wheat flour into the oil from under the meat and mushrooms. Sprinkle spices to taste.

Simmer over medium heat until lightly thickened.
Pour julienne pots all the way to the top. Make a dense cheese cap and put in a preheated oven (this is important!) At 200 C.
If you put the pots in an unheated oven, then it will take 10-15 minutes to heat the dishes and contents. The products will not actually be cooked, but at the same time all the cheese will melt and, in the future, it will burn.
Cook julienne for about 30 minutes.

Veal julienne in mushroom sauce

Fragrant dish with rich mushroom sauce. It turns out quite spicy by adding dried ginger and pieces of chili pepper (dried, fresh).

List of ingredients:

Veal tenderloin - 500 g.
Hard cheese - 200-300 g.
Assorted forest mushrooms- 300 g.
Onion - 150 g.
Garlic - 3 pcs.
Chili pepper pod - 30 g.
Sweet bell pepper- 150 g.
Large potatoes - 300 g.
Salt.
Fatty cream - 200 ml.
Black pepper.
Broth - 300-400 ml.
Spices for cooking mushrooms (cloves, coriander, laurel).
Butter - 100 g.
Vegetable oil - 30-40 ml.
Greens to taste.
Wheat flour - 1 tbsp. l.
Dried ginger - 0.25 tsp

Cooking method:

Prick a large pod of sweet pepper and char it over a gas burner (heat in the microwave or oven). Remove the skin, cut the flesh into small cubes.
Sort the mushrooms, cut into equal parts and boil in salted water. After boiling, stand for 2-3 minutes, drain the broth and draw water again. Then boil with clove bud, coriander seeds, bay leaves and salt.
Choose mushrooms, drain the broth separately and strain from whole spices.
Fry the onion in butter until translucent. Add crushed garlic and chopped herbs to it.
Simmer for five minutes on low heat, add boiled mushrooms, slices of sweet and hot peppers.
When the vegetables are soft, pour in the mixture. mushroom broth and heavy cream. Puree the mass with an immersion blender using pulse mode (short-term switching on).
The result is a thick, coarse-grained sauce. If it came out too liquid, then it can be thickened with a tablespoon of wheat flour diluted in cold mushroom broth.
Fried strips of veal vegetable oil.
Cut several large potatoes with a curly knife (or grater) into thin corrugated strips and cook french fries.
Fold the crispy straws into portioned pots. Put the lightly fried veal there.
Pour julienne with thick mushroom sauce, generously sprinkle with hard cheese.
Preheat the oven for 10-20 minutes. Put the pots in the oven without a lid.
Cook for 20-30 minutes until golden brown.

Julienne with chicken meat, vegetables and mushrooms

Colorful julienne assorted in cheese sauce, fully consistent with its "July" name. To make the dish especially tasty, you should not give preference to exclusively dry breast. Dark meat from the thighs will give julienne juiciness and tenderness.

List of ingredients:

Stem celery - 150 g.
Green onion - 50 g.
Chicken fillet (dark and white) - 400 g.
Tomato - 200 g.
Champignon mushrooms - 300 g.
Sweet pepper - 200 g.
Chicken broth seasoning - 1 tsp
Hard cheese - 200 g.
Processed cheese - 200 g.
Broth - 500 ml.
Wheat flour - 1 tbsp. l.
Spices, dried herbs.
Salt.
Black pepper.

Cooking method:

Chop ripe tomatoes with a knife. Next, scald with boiling water or put in a saucer with water and warm a little in the microwave. The tough skin should come off easily.
Prick the pepper pod with a fork and char it over a gas burner. Remove peel.
Chicken fillet and champignons cut into strips and fry in oil. Pick with a slotted spoon to leave the fragrant oil in the pan. Arrange fillet with mushrooms in portioned pots.
In oil over high heat, pass the straws of sweet pepper and stem celery, large slices of tomato. You don't need to soften the vegetables.
Arrange the passivated vegetables in julienne pots.
Add a little more fat to the frying pan with fragrant oil. Warm up and pour in the broth.
Bring the liquid to a boil and gradually add the grated processed cheese. Introduce cheese strictly in portions, in small parts, otherwise the undissolved residue will burn to the bottom and spoil the sauce.
When all the cheese is completely dissolved, add tomato paste and gradually pour in the dissolved wheat flour while monitoring the consistency of the sauce. It should not be too thick, otherwise the julienne in the pot will burn.
Season the sauce with dried herbs, chicken-flavoured broth seasoning and other spices of your choice.
Pour sauce into bowls. Sprinkle the collected julienne with cheese.
Preheat the oven for 10-15 minutes. Put the julienne and cook for 20-30 minutes at settings of 200 C.

Festive julienne "Fantasy"

original julienne for special occasions, consisting of fragrant smoked brisket, sweetish shrimp, potatoes, juicy olives and sweet corn. A hearty combination can be diluted with any vegetables to taste.

List of ingredients:

Cheese sauce:

Seafood broth - 500 ml.
Processed cheese - 150-200 g.
Wheat flour as needed.
Oregano - 1 tsp
Curry or turmeric - 1 tsp without top.
Salt.
Wheat flour - as needed.
Black pepper.
Fatty cream - 100-150 ml.

Julienne:

Small shrimps, peeled - 300 g.
Smoked brisket or carbonade - 200 g.
Large potatoes - 400-500 g.
Fresh oyster mushrooms - 300 g.
Fresh parsley - 30 g.
Pineapple - 2 tbsp. l.
Olives - 100-150 g.
lemon juice or balsamic vinegar- 1 tsp
Salt.
Pepper.
Vegetable oil - 30 ml.

Cooking method:

Boil the peeled shrimp in salted water. Cool in broth and choose with a slotted spoon. Strain the remaining liquid through cheesecloth and leave in a bowl for the time being.
Cut the potatoes into thin curly strips using a special knife or grater. Prepare french fries.
Cut olives into slices, pineapple rings into small cubes.
Cut oyster mushrooms into strips. Boil or fry in oil.
Fold julienne components in pots: french fries, shrimp, chop, corn (pineapple), mushrooms, olives.
Pour the seafood broth into a saucepan and bring to a boil. Introduce finely chopped processed cheese. Dissolve each portion completely to avoid burning.
Add turmeric or curry powder to the sauce for a rich color. Pour dried oregano (oregano), basil or dill. Pour in the cream. Add salt or pepper.
Simmer over low heat, if necessary, make it thicker by pouring half a glass of water with a diluted spoonful of wheat flour.
Pour hot sauce into serving bowls. Season the collected julienne with salt and spices, sprinkle with cheese.
Similarly to the previous recipes, warm up the oven and bake the dish at a temperature of 190 degrees.

Julien "Spring"

A simple dish for lovers tender stews with zucchini and tomatoes. Instead of meat tenderloin, you can add a thinly chopped heart or tongue to it.

List of ingredients:

Dense tomato - 100 g.
Small champignons - 200-300 g.
Dark fillet (beef, veal, lamb).
Young zucchini (yellow zucchini) - 300 g.
Long grain rice - 70 g.
Black pepper.
Salt.
Seasoning for broth (mushroom, meat) - 0.5-1 tsp.
onion - 100 g.
Carrots - 100 g.
Fresh dill - 30 g.
Chicken egg - 1-2 pcs.
Liquid sour cream (10%) - 150 ml.
Broth or water - 100 ml.
Hard cheese - 200 g.
Butter - 50-70 g.

Cooking method:

Cut the meat tenderloin, yellow zucchini and carrots into long strips.
Finely chop the dill, chop the onion. Divide large specimens of champignons into several parts.
Bring the champignons to readiness by frying in butter with all the spices.
Fry strips of dark meat in mushroom oil. select the fillet with a slotted spoon and pour in the carrots. Fry over medium heat, when it becomes softer, add yellow zucchini to it. It only takes a minute and a half to cook.
Boil rice. In many recipes, rice groats are advised to boil until half cooked, but this is not the case. The rice needs to be fully cooked.
The point is that its grains heat treatment strongly absorb water. During baking, half-cooked rice will continue to absorb moisture already from the sauce, and because of this, the julienne may burn.
Prick a couple of tomatoes with a knife and pour boiling water over them. Peel off the peeled skin, and cut the pulp into cubes. Pass in oil.
Pour a little vegetable oil into the bottom of the serving pots. Put fried meat, boiled rice, zucchini with carrots, champignons, tomatoes and greens.
Mix liquid sour cream with meat seasoning and beaten egg, season with spices and salt. Pour the sauce over the julienne, just short of the top.
Fill cocottes or pots with hard cheese. Bake in a preheated oven at 200 degrees (estimated time 15-20 minutes).

opitanii.net

The history of the dish

Many will be surprised by the fact that, in fact, julienne is not mushrooms baked in a creamy sauce with meat, but a special way of cutting vegetables, which significantly affects the taste of the finished dish with such vegetables.

Julienne is slicing root crops into strips, and tomatoes and onions into rings.

It is this cutting that allows you to cook vegetables much faster than chopped vegetables in a different way, and the consistency of the finished dish is very tender and each ingredient is saturated with other ingredients of the dish.

The homeland of this dish is France, where for the first time thinly sliced \u200b\u200bmushrooms were cooked in this way. Only there, to this day, baked thinly sliced \u200b\u200bmushrooms are called "kokot" from the name of the small frying pan in which they are baked - cocotte.

In the classic form, julienne with mushrooms is prepared with chicken meat, since it cooks quickly enough. But if there is a desire to replace the chicken with any other kind, then this can be safely done, but only the meat must also be cut into thin slices and be sure to stew beforehand so that it is soft and tender in the finished dish.

Recipe for julienne with mushrooms and meat

Most often, champignons are used to prepare julienne. These mushrooms have several benefits. First, they cook very quickly. Secondly, they are quite useful due to their organic acids, vitamins PP, E, D and group B, as well as minerals.

Some scientists even argue that mushrooms can easily compete with seafood in terms of the amount of phosphorus included in their composition.

That is why regularly include mushroom dishes, including julienne, in your diet.

Ingredients:

1 chicken fillet boiled
250 g champignons
1 pc onion
100 g cheese
200 g cream
2 tbsp flour
2 tbsp vegetable oil
Salt - to taste
Pepper - to taste.

Cooking method:

1. Remember that for julienne it is very important to finely chop the ingredients. We cut the mushrooms into slices, chicken fillet into cubes, onions can be thin rings, or cubes, only small ones.

2. Fry the onion in vegetable oil until golden brown. Add mushrooms and simmer all together for about 10 minutes. During this time, all the water will evaporate. Salt and pepper mushrooms with onions.

3. Now you need to mix the chopped chicken and fried mushrooms.

4. In a separate pan, fry the flour and gradually add cream to it. By the way, if there is no cream, you can safely use sour cream. During the preparation of the sauce, it is very important to grind all the lumps of flour so that they do not spoil the taste of the finished dish later. Pour the chicken into the mushrooms with the prepared sauce and mix everything well.

5. Now we lay out the finished chicken-mushroom mixture in the sauce in small baking dishes.

6. Separately, rub hard cheese and sprinkle it liberally with each portion of the future julienne.

7. The julienne is baked in the oven at 180 degrees for about 20 minutes. Since all the ingredients are already almost ready during the cooking process, this time is enough for the ingredients to be saturated with each other's flavors and turn into an exquisite and very tasty dish.

Julienne cooking options

Most often, julienne is cooked 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 instead of meat - fish, including smoked. Do not forget about the greenery that decorates ready meal already ready. She will not only give julienne a festive appearance, but also reveal the taste of its ingredients.

And last but not least, julienne with mushrooms and chicken can be easily eaten by those who adhere to diet food, because for 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":

edanonstop.com

Hearty Snack Ingredients

So, to cook a real meat julienne, we need:

How to cook meat julienne?

The recipe is quite simple, follow the instructions:

For fans of mushrooms and cold appetizers, we have recipes on how to cook julienne salad, and vegetarians can cook vegetable or exclusively mushroom julienne without meat.

Good day to all readers of the recipe!

There are many recipes for such a dish on the Internet, but personally, after pork in French, I guessed this myself)
And this experiment exceeded all my expectations - very tasty! In addition, you can cook such a dish in just 45 minutes.
So, let's start by preheating the oven to 200 degrees and in the meantime we need to lightly beat off our pork chops and put them on a baking sheet.

Lubricate the steaks with mayonnaise, salt and pepper to taste.

We put in a preheated oven for 30 minutes (after 20 minutes I lower the temperature to 180).
In the meantime, we will prepare julienne, which will serve as our delicious "fur coat".
To do this, chop the mushrooms and onions.

Adding to the pan sunflower oil and fry this mixture over medium heat.

Mushrooms will soon give juice, so it is better not to add additional water.

After 15-20 minutes (during this time most of the liquid should evaporate), add sour cream,

a couple of cloves of garlic

and mix well. The fire needs to be made a little less than average so that the sour cream does not boil.

If sour cream is fatty (20% or more), then this is quite enough. But if your fat content is less, then in order for our preparation to become thicker, you can add 2 tsp. flour and mix well into the mixture.
Julienne for steaks is ready!

In the meantime, we take our chops out of the oven.

and put our julienne on top.

With the final touch, put the cheese on top (it may be grated, but I didn’t have time and I can say that there is no difference either) and send it back to the oven for 10 minutes (at 180 degrees).
The dish is ready!
As a big fan of julienne, I can say with confidence that it is very tasty, try it)

Bon Appetit!

Cooking time: PT00H40M 40 min.

I propose to cook a simple, but very gourmet dish- very tasty julienne with meat and mushrooms.

The taste of the dish is simply indescribable: the most tender meat, fragrant mushrooms, fried in sour cream sauce with spices - and all this is covered with ruddy cheese crust. My family is just delighted with julienne with champignons and chicken: the contents are eaten in a matter of minutes. If you don't know how to surprise your guests, then prepare this delicious snack and serve in portions: your work will be appreciated.

Required Ingredients

200 grams of meat (turkey or chicken breast);
300 grams of mushrooms (champignons);
3 onions;
100 grams of sour cream with a fat content of 20% -25%;
1 carrot;
bay leaf - to taste;
black or red ground pepper - to taste;
peppercorns - to taste:
coriander - to taste;
salt - to taste;
vegetable oil for frying;
small piece of butter (optional)
200 grams of hard cheese.

Delicious julienne with meat and mushrooms: a step by step recipe

To prepare julienne, you must use meat: you can choose it at your discretion, any pulp will do. I always use white meat for this recipe: chicken or turkey.
Mushrooms, as well as meat, choose to your taste: any type of mushroom will do. I love cooking with mushrooms.
First, let's boil the meat. Prepare all the ingredients for the broth. Put the meat in a convenient saucepan, add your favorite spices (coriander, bay leaf, peppercorns, salt) and you can add a small piece of butter for taste. Add one mushroom, a couple of circles of carrots, half an onion, cut into two slices. Pour all the products with water, put on fire and cook until the meat is ready.
Advice. The broth turns out to be very tasty, fragrant and rich, you can then use it for cooking other dishes: for example, soups.
While the meat is cooking, it is necessary to prepare the mushrooms: they must be washed, if necessary, peeled and chopped. If the mushroom is medium in size, small, then cut it into three parts.
You can cut the mushrooms in a way convenient for you: if you do not want coarse cut then cut them into small cubes.
Then prepare the onion: peel it, wash it and cut into small cubes.
Next, add a little vegetable oil to the pan and fry the mushrooms so that all the excess liquid is gone. As soon as excess water comes out, it must be drained from the pan. Mushrooms do not need to be fried until cooked, pour them into a convenient bowl.
Add a little vegetable oil to the pan, pour the chopped onion, sprinkle it with black or red ground pepper and fry until golden brown.
Boiled meat must be cut into strips or cubes: do it at your discretion.
We spread the mushrooms to the golden onion, add salt, mix after two to three minutes and cover with a lid.
When the mushrooms are half cooked, spread the chopped meat, add a small piece of butter and cover with a lid.
After the butter has melted, mix all the ingredients and fry them, stirring occasionally.
Add sour cream, a pinch of grated hard cheese to the fried products, and mix everything thoroughly. A homogeneous mass must be steamed for a couple of minutes on the smallest fire.
We take the molds and put the julienne in them, without filling them to the end. Put a small piece of butter on top and sprinkle with grated hard cheese.
Adjust the amount of hard cheese to your liking.
If you don't have molds, you can make them in a skillet.
We put the molds in a preheated oven and bake until the moment when the cheese melts and becomes rosy.
Advice. When putting the molds in the oven, do not cover them: the cheese should be well browned.
After the julienne in the molds has cooled down a bit, it can be covered with a lid and served.

Delicious julienne with meat and mushrooms appetizing dish which is easy to prepare at home. The dish can be baked in one large form, or you can do it in portions, in separate molds, or make sand tartlets: In any case, it will be amazingly tasty. You can decorate with herbs (dill, parsley, lettuce) or fresh vegetables. On our site you can find a lot of

Julienne is often referred to as a restaurant dish. You can pamper your family with them on a day off or even cook them for a holiday, but since the dish itself is quite satisfying, you should not come up with too many additions to it even for receiving guests. Julienne with meat and mushrooms - this is exactly the one classic recipe, which appears most often on our . How to cook it correctly and quickly, and what is a real julienne?

The history of the dish

Julienne is slicing root crops into strips, and tomatoes and onions into rings.

The homeland of this dish is France, where for the first time thinly sliced \u200b\u200bmushrooms were cooked in this way. Only there, to this day, baked thinly sliced \u200b\u200bmushrooms are called "kokot" from the name of a small frying pan in which they are baked - cocotte.

In the classic form, julienne with mushrooms is prepared with chicken meat, since it cooks quickly enough. But if there is a desire to replace the chicken with any other kind, then this can be safely done, but you just need to also cut it into thin pieces and be sure to stew it first so that it is soft and soft in the finished dish.

Recipe for julienne with mushrooms and meat

Some scientists even argue that mushrooms can easily compete with seafood in terms of the amount of phosphorus included in their composition.

That is why regularly include mushroom dishes, including julienne, in your diet.

Ingredients:

1 boiled chicken fillet
250 g champignons
1 pc onion
100 g cheese
200 g cream
2 tbsp flour
2 tbsp vegetable oil
Salt - to taste
Pepper - to taste.

Cooking method:

1. Remember that for julienne it is very important to finely chop the ingredients. We cut the mushrooms into slices, chicken fillet into cubes, onions can be thin rings, or cubes, only small ones.

3. Now you need to mix the chopped chicken and fried mushrooms.

5. Now we lay out the finished chicken-mushroom mixture in the sauce in small baking dishes.

6. Separately, rub hard cheese and sprinkle it liberally with each portion of the future julienne.

Julienne cooking options

Most often, julienne is cooked 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 instead of meat - fish, including smoked. Do not forget about the greens that decorate the finished dish already in finished form. It will not only give the julienne a festive appearance, but also reveal the taste of its ingredients.

And last but not least, julienne with mushrooms and chicken can be easily eaten by those who adhere to a diet, because there are only 164 kcal per 100 g of this dish.

Bon Appetit!

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

Cooking time: 2 hours

Servings: 2

How to cook julienne with beef and mushrooms, step by step recipe with photos:

Step 1. Boil the beef and cut it into strips.

It is better to cook meat in a large piece, so it retains more beneficial vitamins. After boiling, it is enough to boil the beef for 20 minutes, during which time it will not be cooked to the end, but the julienne will be baked in the oven, because the meat will “reach”.

Step 2. Cut the washed champignons into the same strips.

Step 3. And onions.

In general, initially julienne is any dish cut into strips, in our latitudes it has taken the form of a mushroom “casserole” under a cheese crust, all the ingredients of which, nevertheless, are cut according to the rules, namely, strips.

Step 4. In vegetable oil, fry the mushrooms with onions until transparent, then add boiled and chopped beef, salt and spices to taste to the pan.

Step 5. Prepare the sauce: mix the melted butter with flour and pour the cream into the mixture in a thin stream, stirring the sauce intensively with a whisk to avoid lumps. Put cream sauce on the fire and bring it to a boil, then immediately turn it off.