Julien became traditional dish on our tables. Delicate taste this dish has conquered more than one stomach. We suggest you try julienne with honey agarics. So let's take the following ingredients:

1. chicken - 300 gr
2. frozen mushrooms - 200 gr
3. onion - 1 piece
4. flour - 2 tablespoons
5. cream - 300 ml
6. hard cheese - 100 gr
7. vegetable oil - for frying
8. salt to taste

Let's start with the chicken. It is preferable to use the breast, which must be boiled in salted water. When the water boils, cook the breast for about half an hour.

boil chicken breast

When the chicken is cool, let's cut it. As a result, you should have small portions chicken pieces.

cut the chicken into small pieces

The next “operation” is chopping onions.

grind onion

Frozen mushrooms, which are the main component of julienne, simply defrost and leave them intact.

frozen mushrooms must first be defrosted

In oil, begin to fry the chopped onions. After about five minutes, add honey mushrooms to the onion. Continue frying for eight minutes.

fry the onion with mushrooms

Now add the chicken pieces and simmer all the ingredients for another seven minutes.

add chicken and fry

In a dry frying pan, fry a little two tablespoons of flour.

pour 2 tablespoons of flour into the pan

Add the cream to the flour, bring the mixture to a boil.

add cream

Now add fried onions, honey mushrooms and chicken pieces to the mixture. Stir and simmer a little.

connect fried mushrooms with meat and cream

We transfer the mixture to julienne molds.

put in a julienne mold

We grate hard cheese (grater with large cells). Sprinkle the mixture with cheese and put the molds in the oven for half an hour.

three cheese on top

Julienne with mushrooms and chicken cooked. Bon Appetit!

roast with mushrooms ready

Julienne with mushrooms recipe with ham

Video is a recipe. Ingredients (quantity to taste):

1. onion
2. garlic
3. olive oil
4. Champignon
5. carbonate
6. sour cream
7. cheese (Parmesan)
8. greens (parsley, dill)

A la carte mini-masterpieces can be served to guests, wait for praise!

spent: 30 minutes for boiling mushrooms, 7 minutes for frying and assembling, 10 minutes in the oven, only about 47 minutes

A simple recipe for julienne honey mushrooms home cooking step by step with a photo. Easy to cook at home in 50 min. Contains only 107 calories. Author's recipe for home cooking.

• Prep time: 7 minutes
• Cooking time: 50 minutes
• Calorie count: 107 kcal
• Servings: 10 servings

• Complexity: A simple recipe
• National cuisine: home kitchen
• Type of dish: Julienne

Ingredients for ten servings

• Honey mushrooms 1 kg
• Bow 2 pcs.
• Sour cream 250 gr
• Cream cheese 150 g
• Butter 50 gr
• Wheat flour 1 table. l.
• Salt to taste
• Ground hot pepper to taste

Step by step cooking

1. You can start this recipe with the words "collect real mushrooms." Mushrooms are very easy to confuse with false poisonous mushrooms, so be very careful when collecting. Poisonous mushrooms, as a rule, are more brightly colored and their flesh is not white, but yellow, and they taste bitter. Honey mushrooms grow on stumps, hence the name.
2. This is very delicious mushrooms, go well for pickling and pickling. And you can cook julienne from honey agarics. The word julienne comes from the French "July", but it is better to collect honey agariches for food in the fall.
3. We clean the mushrooms from the earth and grass, sort out and fill them with water. We heat on the stove until it boils, drain through a sieve, rinse cold water mushrooms, pour boiling water, salt the water in a saucepan and cook for 30 minutes.
4. Finely chop the onions, and fry in ghee until transparent.
5. We take out the mushrooms, add to the pan and fill with heavy cream or sour cream. For baking, we need cocotte makers (ceramic shallow pots with handles). We put mushrooms with onions and sour cream in them and fill everything with grated cream cheese.
6. The oven should be preheated to 150 degrees. In order for the cheese to melt, and this is an indicator of the readiness of the dish, about 7 minutes is enough.
7. Hope you find the recipe useful. Bon Appetit.

As you know, mushrooms are one of those wonderful gifts of nature that delight us with their taste from spring (the first mushrooms begin to appear immediately after the soil thaws) and until late autumn. Honey mushrooms are one of the first spring mushrooms. Oh, how I adore them! This fragrant small fry is perfect for making soups, and for salads, and for snacks, and they look great in pizza! Another wonderful dish that can be easily prepared from honey agarics is julienne. Such a dish and festive table perfectly decorate, and will delight you on weekdays! So, I am sharing with you a recipe for a wonderful julienne from mushroom honey agarics!

To cook mushroom mushroom julienne, you will need:

honey mushrooms - 1 kg
onions - 2-3 pcs.
cream cheese - 150 g
sour cream - 250 g
butter - 50 g
wheat flour - 10 g
ground black pepper - to taste
salt to taste

How to cook mushroom julienne honey agarics:

1. Sort out honey mushrooms, clear of debris, rinse and place in a saucepan. Pour mushrooms with cold water, bring to a boil, put in a colander and rinse. Transfer the mushrooms to a saucepan again, add water (this time with boiling water), add a little salt and cook for 25-30 minutes. After half an hour, drain the water from the mushrooms, throwing them back into a colander. Leave honey mushrooms for a while to drain excess liquid.
2. Peel the onions, wash, dry, finely chop with a knife. You can decrease or increase the amount of onions in julienne at your discretion.
3. Melt (heat) the butter in a frying pan or saucepan.
4. Put chopped onions in a frying pan (saucepan) and, stirring occasionally, fry until golden brown.
5. Squeeze mushrooms slightly and put in a frying pan with fried onions.
6. Add sour cream to mushrooms and onions, mix all the ingredients and continue to fry for another 2-3 minutes.
7. Pour flour and black pepper into the mixture. Stirring constantly, fry the future julienne for 2-3 minutes.
8. Grate the cream cheese on a coarse grater. In order to facilitate this process, you can first freeze the cheese a little.
9. Arrange the mushrooms with sauce in portion molds, sprinkle with grated cheese.
10. Place the tins with julienne in an oven preheated to 150 degrees and bake the food for 5-7 minutes.
11. When the cheese is melted and covers the julienne with an appetizing crust, carefully remove the dish from the oven and serve immediately.

I want to say that any julienne can be cooked both in portioned tins (cocotte dishes, ceramic pots, tins for small muffins), and in a large baking dish. The first option is the most convenient, especially for serving on a festive table with big amount guests. If desired, you can emphasize the taste and aroma of julienne from honey agarics with such spices as dried basil, oregano, thyme. To make the dish even more appetizing, sprinkle each serving with finely chopped parsley before serving.

Ingredients:

• 1 kg honey agaric
• 2 onions
• 250 g sour cream
• 150 g cream cheese
• 50 g butter
• 1 tbsp. l wheat flour
• ground allspice

Bulb onion - 1 piece

Wheat flour - 2 tablespoons

Butter - 50 gr

Hard cheese - 100 gr

Honey mushrooms - 300 gr

Sour cream - 250 gr

Salt pepper.

COOKING METHOD:

Grate cheese.

Finely chop the fillet. Fry until tender. Salt and pepper.

Fry the mushrooms in butter. Add onion. Simmer until the onion is soft.

Mix sour cream, flour and butter. Salt and pepper.

Place the chicken with mushrooms and onions in cocotte makers or a baking dish. Pour over the sauce. Sprinkle with cheese.

Bake in the oven (180C) for 15-20 minutes.

Julienne from autumn mushrooms - a culinary recipe

We wash the mushrooms, fill with cold water, bring to a boil, drain and rinse, fill with boiling water and cook in salted water for 25-30 minutes.

Finely chop the onion and fry until transparent in butter.

Drain and squeeze the mushrooms and add to the onion.

There are two types of julienne fillings:

1) sour cream - sour cream, if desired, thickened with flour or an egg; you can also do this filling in half with mayonnaise;

2) Bechamel sauce - toasted flour mixed with milk and butter.

I decided to use flour-thickened sour cream dressing. First, mix the sour cream with saute, fry a little on high fire 2-3 minutes,

then add flour and black pepper. Fry for another 2-3 minutes, stirring constantly.

Put the mixture in the cocotte makers and sprinkle generously with grated cheese on top.

Put the cocotte makers in a preheated oven to 150 degrees for 5-7 minutes. Once the cheese has melted, you can serve it to the table.

Julien - gourmet appetizer, which came to us from France. Today it is impossible to imagine any banquet menu without this dish. In addition, housewives increasingly began to cook julienne for family holidays and romantic dinners... Traditionally, this appetizer is prepared with mushrooms and cheese. So, if we talk about fruit bodies, then here many culinary specialists prefer to use forest mushrooms to prepare a delicious French appetizer.

But is it possible to cook julienne from honey mushrooms? Of course, and I must say that in the list of "candidates" for the role of the main ingredient, honey agarics go along with porcini mushrooms and champignons. These fruit bodies are not only tasty and aromatic, but also healthy. So, julienne with honey mushrooms can rightfully take leading positions in the culinary menu of many Russian families.

Often, julienne is prepared from fresh mushrooms, so you need to pay attention to their cleaning and heat treatment... First, remove with a knife all heavy dirt, if any. Then take a deep container, pour water, salt (1.5 tablespoons of salt per 1 liter of water) and put honey mushrooms. Leave them to soak for about 1 hour. Thanks to the saline solution, the mushrooms will be well cleaned of the remaining dirt, as well as of worms that will simply float to the surface. Then honey mushrooms must be laid out in a colander and rinsed with cool water. The next step in proper preparation for the future dish will be boiling. Boil the mushrooms in water for about 15 minutes, and then drain the liquid. Now that the processing rules have been fulfilled, you can proceed to the recipes for juliennes themselves, made from honey agarics.

The classic recipe for julienne honey mushrooms with cream

Often, classic julienne honey mushrooms are prepared with cream or sour cream. However, some housewives replace the last 2 ingredients with milk, kefir and even natural yogurt.

• Fresh mushrooms - 300 g;
• Onions - 1 large piece;
• Cream (fat) - 120 ml;
• Cheese ( hard varieties) - 180 g;
• Flour - 2 tsp;
• Butter - 50 g;
• Salt and a mixture of ground peppers.

Cooking classic julienne from honey agarics is not difficult - a recipe with a photo will help you make sure of this.

We process the fresh mushrooms in the way mentioned above, cut and put them in a pan with butter. Salt and pepper to taste and fry for about 5 minutes.

Cut the onion into small cubes and send it to the mushrooms to fry.

After 3-5 minutes, add flour, mix and pour in the cream.

Stir again, bring to a boil and turn off the stove.

We distribute the contents of the pan over the cocotte makers, sprinkle with grated cheese on top and send to the oven preheated to 180 ° C.

We bake the julienne until the characteristic golden brown crust is formed.

Julienne recipe from honey agarics with chicken meat

The recipe for julienne from honey agarics with chicken also belongs to the "classic" category. However, adding poultry meat makes the dish richer and more flavorful.

• Boiled mushrooms - 500 g;
• Chicken fillet - 350 g;
• Cream or sour cream - 270 g;
• Onion - 2 heads;
• Butter - 60-70 g;
• Flour - 2 tbsp. l .;
• Hard cheese - 200 g;
• Salt and pepper to taste.

Cut the mushrooms into cubes and boil the fillets in water until tender, adding Bay leaf, salt to taste and black peppercorns.

Chop the onion and fry it in butter until half cooked, add the mushrooms and continue to fry over medium heat for 5-7 minutes.

Cut the meat into pieces and send to the pan to the mushrooms, fry until tender.

Dissolve the flour in the cream, season with salt and pepper to taste and add to the pan. If you take sour cream, then add a few more tbsp. l. broth in which the chicken was cooked.

Stir everything, bring to a boil and turn off the stove.

Transfer the mass to the cocotte makers, grate on top of the cheese and send to cook in the oven. Bake the julienne until golden brown at 170-180 ° C.

Homemade julienne from honey agarics in a pan

As you can see, it is important for julienne to have cocotte makers - small portioned pans. However, many housewives have learned to adapt to the circumstances and prepare this dish without using special devices. The ingenuity of our women is a vivid proof of the well-known expression "the need for invention is cunning." We offer home option julienne from honey agarics, cooking in a pan.

• Boiled mushrooms - 400 g;
• Chicken legs - 2 pcs.;
• Onion - 1 large head;
• Sour cream - 270 g;
• Broth - 70-100 ml;
• Butter - 5 tbsp. l .;
• Flour - 2 tbsp. l .;
• Hard cheese - 180 g;
• Spices (to taste) - salt, pepper.

Boil the legs until tender and leave in 100 ml of broth.

Separate the meat from the bone and cut into cubes.

Finely chop the onion with honey agarics and fry in a pan, adding 2 tbsp. l. butter.

Add meat and continue to fry for 5-7 minutes.

During this time, in a separate frying pan, fry the flour until golden brown, and then add the rest of the butter, sour cream and broth.

Season with spices, stir and bring to a boil. Pour the sauce to the main mass, grate with cheese on top, close the lid and simmer over low heat for 10-15 minutes.

Julienne from boiled or frozen mushrooms in a multicooker

To prepare julienne from honey agarics, also use a multicooker, which will preserve all the useful and nutritious properties of the dish.

• Honey mushrooms (boiled or frozen) - 350 g;
• Chicken breast - 400 g;
• Onion - 2 medium heads;
• Hard cheese - 180-200 g;
• Butter - 60 g;
• Cream - 200 ml;
• Flour - 3 tsp. (with a slide);
• Spices - salt, black pepper.

Cut the fruit bodies and chicken meat into pieces. I must say that julienne can be prepared from frozen mushrooms, pickled and even salted. To do this, they must be thawed or soaked in water for 1.5 hours, if the mushrooms are pickled or salted, and then proceed to the recipe.

Peel the onion and also chop it into small cubes.

Set the "Bake" function on the multicooker, add oil to the bowl and put onion.

Fry it until transparent, add ½ flour and stir.

Send mushrooms to the bowl of the appliance, add a little salt and pepper, fry for 15 minutes.

Add the meat, cover the multicooker and cook for 20 minutes.

During this time, in the cream, mix the rest of the flour and ½ of the grated cheese.

Open the lid and pour in the resulting sauce, sprinkle with the remaining cheese and close the lid.

Cooking the dish until a light golden crust is obtained.

How to cook julienne from honey agarics, chicken and eggs

Can be diluted classic version julienne from honey agarics with chicken other products that you have in the refrigerator. For example, some housewives prefer to combine traditional ingredients with boiled chicken eggs.

• Honey mushrooms (can be frozen) - 400 g;
• Chicken (fillet) - 400 g;
• Broth - 100 ml;
• Boiled chicken eggs - 2 pcs.;
• Mayonnaise - 100 g;
• Garlic - 1 clove;
• Flour - 2 tbsp. l .;
• Butter - 5 tbsp l .;
• Hard cheese - 150 g;
• Salt pepper.

How to cook delicious julienne from honey agarics, chicken and eggs?

Boil mushrooms in salted water, strain through a colander and cut into cubes.

Boil the meat, leaving 100 ml of broth, and cut into small pieces.

In a dry frying pan, fry the flour until golden brown, then add butter and cream, stir well. Without boiling, pour the sauce into a separate container.

Put the mushrooms in a pan and fry until the liquid evaporates, add the meat, chopped garlic and continue to fry until the last component begins to acquire a golden crust.

Season with salt, pepper, stir and pour the resulting sauce.

Stir and distribute the julienne over the portioned pans.

Grate a layer on top boiled eggs and hard cheese.

Place in the oven and bake until golden brown at 180 ° C.

How to make mushroom julienne from honey agarics with crab sticks

You can step back from classic recipe and cook mushroom julienne from honey agarics with crab sticks... This will add a special piquancy and delicate aroma to the dish.

• Honey mushrooms (pickled) - 250 g;
• Crab sticks - 250 g;
• Butter - 3 tbsp. l .;
• Bow - 1 head;
• Sour cream - 5-7 tbsp. l .;
• Hard cheese - 70 g;
• Fresh greens - optional.
• Salt, favorite spices.

How can you make julienne from honey agarics, based on this list of products?

Soak the mushrooms in water and cut into cubes.

Also finely chop the crab sticks and onions.

Fry all 3 ingredients in a skillet with 1 tbsp. l. butter, salt and season with spices to taste.

Grease the cocotte with the remaining oil and lay out the fried mixture.

Spread sour cream on top, sprinkle with grated cheese and put in the oven for 10 minutes, setting the temperature to 190 ° C. When serving, sprinkle with finely chopped parsley and dill.