Which can also be used as a light dinner. There are many recipes for making julienne, and of course julienne with champignon mushrooms is considered classic. It is prepared simply and quickly, despite its seemingly beautiful and mysterious name - julienne.

For julienne, it is best to purchase fresh ones; they will suit any size, but they will still need to be cut. If there are no fresh mushrooms, then frozen or canned in their own juice will do.

To prepare this wonderful snack, classic mushroom julienne in the oven, you use a special cocotte maker. It is usually made of high-temperature ceramics or food-grade aluminum. Personally, I prefer ceramic ones, as they are less likely to cause the finished dish to burn.

Preparation

Fresh ones need to be washed off the ground. Just wash without completely and permanently immersing the mushrooms in a bowl of water or under running water. Mushrooms are like a sponge. They already have enough of their own liquid, so they also very quickly absorb additional water. We don't need this, since watery mushrooms are very difficult to fry.

Cut into thin slices or small cubes. Peel the onion, rinse with cool water and cut into medium-sized cubes. Grate hard cheese on a coarse grater.

Place a piece of butter in a slightly heated frying pan and let it melt. Place the chopped ones in it and fry for three to four minutes. Then add chopped onions to the champignons, add salt, pepper and simmer, stirring occasionally for seven to eight minutes, trying to evaporate the excess liquid. At the end of frying, add flour, mix thoroughly and remove from heat.

Place the fried ones in the cocotte makers, filling them to about half or two-thirds of the volume. Pour one, maximum two tablespoons of cream into the cocotte makers. Unfortunately, I poured too much and the julienne had to be kept in the oven longer than necessary. Sprinkle the julienne with grated cheese on top, place the cocotte pans on a baking sheet and place in a preheated oven for fifteen to twenty minutes, until the cheese has melted and fried to a beautiful crust.

So, the classic mushroom julienne in the oven is ready. , placing the cocotte maker on a plate and covering its handle with a napkin so as not to get burned. Bon appetit!

Ingredients

• 300-400 g – fresh champignons;
• 2-3 pcs – medium-sized turnip onion;
• 100 g – cream;
• 1-2 tbsp – flour;
• 200-300 g – hard cheese.

Today we will cook julienne with chicken and mushrooms. First, let's figure out what it is julienne(or julienne), because There is some confusion here. The fact is that julienne in France and in Russia these are completely different dishes. The name comes from the French word julienne, which translates as “July”, because In France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables, as well as soups and salads made from thinly sliced ​​vegetables, have been called julienne.

In Russian cuisine julienne- This is a hot appetizer, which is usually prepared with mushrooms (ceps, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.

If you don’t have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish; of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.

And now that we have a little understanding of the etymology julienne and dishes, let's finally cook it. It's not difficult at all.

Ingredients

• chicken fillet 300 g
• Champignon 300 g
• onion 1 PC. (100 -150 g)
• cheese 100 g
• cream 20% 200 ml
• butter 20 g
• flour 1 tbsp. spoon
• nutmeg 1/2 teaspoon
• vegetable oil for frying
• salt
• black pepper

Preparation

First, let's prepare all the ingredients.

Wash the chicken fillet and cut into flat slices.

Peel the onion and cut into small cubes.

Wash the mushrooms thoroughly and cut into strips.

Pour a little vegetable oil into the frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown.

Place the onion in heated vegetable oil, add salt and fry until golden brown.

Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry.

Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes.

Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed all the mushrooms in three batches.

By this point, the fried chicken has already cooled down, cut it into strips.

Now let's prepare the sauce. To do this, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and stir until smooth.

Pour the cream into the pan and stir immediately so that there are no lumps left. Salt the sauce, add nutmeg.

Continue heating, stirring constantly, until the sauce thickens.

Without removing the pan from the stove, add fried mushrooms, chicken and onions to the thickened sauce.

Mix everything well, add ground black pepper, salt if necessary. Simmer for a couple more minutes. Remove from the stove.

Three cheeses on a coarse grater.

Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place in an oven preheated to 180°C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake.

Ready! Serve the finished julienne to the table immediately while it is hot. Bon appetit!

Wash the chicken, put it in a saucepan, fill it with cold water, bring it to a boil and skim off the foam.
Place the peeled onion in the pan and cook for about an hour at low simmer.
Salt to taste, in the middle or at the end of cooking.
Remove the onion from the finished broth and discard.
We take out the chicken, set it aside, let it cool, separate the flesh from the bones and chop finely.

And also, in addition to the chicken that we need for julienne, we will also have chicken broth for lunch. You can cook more chicken than the recipe calls for, then part of the chicken will be used for julienne, and part of the chicken can be used to make chicken soup. The chicken can be boiled the day before, then the cooking time for the julienne is significantly reduced.

While the chicken is cooking, chop the onion.
For julienne, I take quite a lot of onions and cut them into quarter rings.
Now we will prepare the onions in a special way: pour quite a lot of vegetable oil into the frying pan, and also add a decent piece of butter for flavor. Add the onion, mix and add salt to taste.

Simmer the onion over low heat for about 20-30 minutes until it becomes very, very soft.

Don’t be surprised that we use so much oil; our task is not to fry the onions, but to make them soft and simmered, because properly cooked onions will give the julienne a particularly delicate consistency. I would like to note that even those who do not like onions will not feel them at all in the julienne if you do not spare the oil and follow my recommendations. And we will remove the excess oil later anyway.

Cleaning the mushrooms.

I love julienne with wild mushrooms; you can use frozen ones if you don’t have fresh ones, or replace them with champignons.

If you don’t like or eat mushrooms at all, you can prepare julienne without mushrooms.

We clean the mushrooms dry, and then quickly rinse them in cool water and, if necessary, remove the dirt with a brush.
Do not cut too large.

Heat the frying pan over medium heat, add the chopped mushrooms and add a little salt.

Place the mushrooms in a dry frying pan; do not add oil, because... Usually there is a sufficient amount of moisture in mushrooms, and our task is to let this liquid evaporate. If during the process you see that very little liquid is released, then literally a tablespoon of oil can be added.

Fry, stirring occasionally, until the moisture from the mushrooms evaporates.

There is not too much moisture in my mushrooms, sometimes it happens that the mushrooms are stewed directly in their juice - they can secrete so much liquid.

Thus, fry the mushrooms for about 10 minutes.
And when the moisture has almost evaporated, add a piece of butter.
Fry for a couple more minutes.

Now add our stewed onions to the mushrooms. I transfer the onions to the mushrooms using a special spoon with holes so as not to add too much oil to the julienne.

Mix and add finely chopped chicken to the onions and mushrooms.
Mix again, add salt and pepper to taste.
You can add chopped dill.

Add sour cream, a couple of spoons, to the desired julienne thickness.
Bring to a boil and cook for 2-3 minutes, stirring.

Description

Julienne in the oven is a traditional recipe based on meat and vegetables. It is correct to call julienne a hot appetizer, because quite often it can be seen in small portioned plates or cocotte makers/pots. The closest relative of julienne is the French dish “cocotte”, which is a hot meat appetizer with a creamy sauce.

Julienne is very common throughout the world. In addition to chicken (the most popular type of meat for this dish), all kinds of seafood are added to it, such as scallops or smoked fish.

Julienne with chicken and mushrooms is quite easy to prepare with your own hands, because, Basically, it's just fried vegetables with meat in a creamy sauce. The peculiarity of this particular recipe is that we will not cook julienne in pots, cocottes, or tartlets, but bake it directly on a baking sheet. It will turn out original and very tasty.

You can find out more detailed information about cooking julienne with chicken and mushrooms in the oven from the step-by-step recipe with photos.

Ingredients

• 
  (1 piece boiled)
• 
  (1 kg)
• 
  (1 PC.)
• 
  (300 g)
• 
  (350 g)
• 
  (1 tbsp.)
• 
  (3 tbsp.)
• 
  (taste)
• 
  (taste)

Cooking steps

We lay out the necessary components in front of us to make it easier to take.



First, we peel the thin skins of the mushrooms to get rid of harmful substances, wash them under running water and cut them into small cubes using a knife.



Peel the onions and cut into strips. Heat a frying pan with vegetable oil and add chopped mushrooms. Fry them for 10 minutes, and then add the chopped onion, as well as the required amount of salt and pepper and continue to fry for another 10 minutes.



Cut the boiled chicken breast into small cubes. Add it to the pan after the mushrooms turn golden brown.



In the meantime, let's prepare the sauce. To do this, mix the cream with flour in a separate container. It is best to use a mixer so that there are no lumps left.



Pour the creamy sauce into a frying pan and place on low heat. Cook the sauce until thickened, stirring occasionally with a spoon.



Add the finished sauce to the meat with mushrooms and simmer over low heat for about 7 minutes.



Grease a baking sheet with vegetable oil and place the prepared mixture on it. Using a coarse grater, grate the cheese and distribute evenly over the julienne. Place the baking sheet in an oven preheated to 190 degrees for half an hour.



After a while, take the finished julienne out of the oven and cut it into portions.



Place on a serving plate and bring to the table. Julienne cooked on a baking sheet in the oven will conquer everyone from the first bite.



Bon appetit!

Many people know julienne as a hot appetizer. But not everyone knows that, translated from French, julienne (and correctly julienne) is a specific cut when vegetables are chopped into thin strips. Perhaps because of this cutting technology, its name was transferred to a dish that has long been firmly established in our kitchens. Most often, the main components of julienne are chicken, cheese, and mushrooms. And then... they cook it with the addition of cream (which has already become a classic) or sour cream. The utensils for baking in the oven are also used in different ways, from small portioned molds to baking sheets (if you cook your favorite dish, there’s a lot at once!). This is what we will do today - look at 4 recipes with photos of your favorite hot snack.

Recipe for julienne with mushrooms and chicken in the oven

Let's start with the Russian classics - in cocotte makers and with cream. The French also prepare something similar to our usual julienne and call it “cocotte”, all because the dish is baked in special molds with long, comfortable handles. This is how today we will prepare julienne in original portioned cocotte makers. If you do not have such forms, I recommend that you purchase them, especially since this is not a problem now. In this form it will be convenient to serve julienne to each guest. As a last resort, replace the cocotte makers with portioned ceramic baking dishes. We are all used to preparing julienne for the holidays, because many people like the combination of mushrooms and chicken meat, and everyone simply adore the traditional julienne with a cheese top.

Ingredients:

• chicken fillet – 200 g;
• mushrooms (champignons) – 200 g;
• onions – 100 g;
• butter – 20 g;
• wheat flour – 1.5 tbsp;
• cream 15% - 150 g;
• ground nutmeg – 2 pinches;
• hard cheese – 50 g;
• vegetable oil - for frying;
• salt, pepper - to taste.

How to cook julienne with mushrooms and chicken in the oven

1. Let's prepare all the ingredients. Wash the rehbwe and dry with napkins. Cut the meat into long and thin strips.
   
2. Fry the chicken meat in a small amount of vegetable oil, add salt and ground black pepper to taste.
   
3. Wash the mushrooms, cut them into small pieces: use both caps and stems.
   
4. Peel the onions and chop them into small cubes.
   
5. Fry the mushrooms with vegetable oil, add a little salt and pepper.
   
6. When the mushrooms turn golden, add the onion and a little oil to the pan. Fry everything together until the onion is soft.
   
7. For the creamy sauce, fry the flour in a dry frying pan for a few seconds until it becomes browner.
   
8. Add butter to flour and mix until smooth. By adding butter to the flour, we get a thick sauce.
   
9. Pour in the cream and simmer the sauce over low heat for 3-4 minutes, adding a little nutmeg for extra flavor.
   
10. Add chicken and mushrooms fried with onions to the creamy sauce. Stir and remove from the stove.
    
11. We fill the cocotte bowls with the preparation.
    
12. Sprinkle grated cheese on top.
    
13. Bake in the oven for 15 minutes, suitable temperature – 180-190°. The cheese melted and the dish turned out very appetizing.
    

We serve the finished julienne to the table hot.

Julienne with chicken and mushrooms with sour cream in the oven on a baking sheet: recipe with photo

It is traditional to serve julienne in small portioned cocotte makers. But even if they are not there, it doesn’t matter. We will cook it on a large baking sheet and serve it not as an appetizer, but as a main course. According to this recipe, the julienne turns out very tender and juicy and even after a couple of days the taste does not change at all.

What we need:

• chicken quarter - 2 pcs;
• onions - 3-4 pcs;
• sour cream - 300 gr;
• champignons - 200 gr;
• hard cheese - 150 gr;
• sunflower oil - for frying;
• butter - 30 g;
• wheat flour - 1 tbsp;
• table salt - to taste;
• allspice peas - 3 pcs;
• bay leaf - 1 pc.

How to bake julienne in the oven on a baking sheet

1. To prepare julienne, we first need to boil the chicken. Wash two chicken quarters and place in a saucepan. Add peeled onion, 1 teaspoon salt, bay leaf and allspice. Fill with water so that it covers the chicken meat and set to cook. After boiling, remove the foam, reduce the heat and cook until tender. The cooking time for chicken meat will depend on what kind of chicken you take: homemade or broiler. On average, after boiling, 40-60 minutes are enough if you use broiler meat.
   
2. While our chicken is cooking, prepare the remaining ingredients. Peel the onion and cut a quarter into rings. Its quantity for julienne should be the same as the quantity of boneless chicken, but if you don’t like it, you can take it less.
   
3. Wash the champignons thoroughly and cut into large slices. You can also use forest mushrooms, which will make the dish even tastier.
   
4. Fry the chopped mushrooms in a frying pan with the addition of sunflower oil until golden brown. For now, transfer them to a separate bowl.
   
5. Then fry the chopped onion in the same pan until golden. Then add butter and simmer a little more over low heat.
   
6. Then mix it with mushrooms and leave it just standing on the stove for now.
   
7. During this time, our chicken will be cooked. We take it out of the broth and let it cool a little, otherwise we will burn our fingers while we cut it.
   
8. We cut the already warm quarters, separate the meat from the bones and cut into small pieces.
   
9. Add the chicken to the pan with the rest of the ingredients, stir and place on low heat for 2-3 minutes.
   
10. Pour in the flour, mix everything thoroughly and keep on the fire for another three minutes.
    
11. At the end, add sour cream, salt and pepper to taste, mix and remove from heat. Sour cream can also be replaced with heavy cream.
    
12. Transfer the entire mass to a baking sheet and distribute it evenly.
    
13. Grate the hard cheese on a coarse grater and sprinkle on top. It is best to take the type of cheese that will stretch when hot. Place the julienne in the oven for 15 minutes and bake at 190°C. For the last five minutes, turn on the convection mode (or grill), after which we will get an appetizing golden brown crust.
    

Cut the finished dish onto a baking sheet with a knife or wooden spatula into squares according to the number of servings, carefully transfer to plates and serve.

Recipe for julienne with mushrooms, cheese and chicken in the oven in pots

I offer a very juicy and aromatic hot dish - julienne with chicken and mushrooms. If you cook it in the oven in pots, then you can safely serve it directly in them, even on the holiday table. The combination of tender chicken with mushrooms in sour cream sauce and cheese is great.

Grocery list:

• chicken fillet – 1 pc.;
• onion – 1 pc.;
• champignons – 300 g;
• wheat flour – 2 tbsp. l.;
• sour cream – 2-3 tbsp. l.;
• hard cheese – 100 g;
• salt – 1/2 tsp;
• ground black pepper - to taste;
• vegetable oil – 2 tbsp. l.

Cooking julienne in pots

The result was a wonderful, tasty and satisfying dish - julienne with chicken and champignons, cooked in pots. If desired, you can sprinkle the dish with fresh herbs.

Julienne with chicken and mushrooms in the oven in a baking dish

If you take a beautiful ceramic or glass baking dish to prepare a dish, you can serve the dish directly in it. Everything is prepared very simply and quite quickly. You can prepare it in advance, and on a holiday, for example, just assemble everything as it should, put it in the oven to bake and not be distracted by preparation.

What we need:

• a quarter of chicken - 2 pcs.;
• onions - 3 pcs.;
• sour cream - 300 gr.;
• champignons (or other mushrooms) - 200 gr.;
• hard cheese - 150 gr.;
• vegetable oil - for frying;
• butter - 30 gr.;
• flour - 1 tbsp;
• salt - to taste;
• allspice peas - 3 pcs.;
• ground black pepper - a pinch;
• bay leaf - 1 pc.

How to cook julienne with mushrooms and chicken in the oven in a baking dish

1. Boil the chicken until tender in salted water. This will take approximately 45 minutes after boiling.
   
2. Cut the onion into strips.
   
3. Wash the champignons thoroughly and cut into slices.
   
4. Heat the oil in a frying pan and fry the mushrooms until tender.
   
5. Fry the onion until it starts to turn golden.
   
6. Add butter and bring until soft. If you immediately fry it with butter, it will begin to burn, but if mixed with vegetable oil, this will not happen, but the dish will acquire a more creamy taste.
   
7. Combine fried onions with mushrooms. And remove the pan from the heat.
   
8. Remove the finished chicken from the pan and let it cool slightly.
   
9. Use your hands to separate the chicken into pieces.
   
10. Place in the pan with the mushrooms and onions. Simmer together for a couple of minutes.
    
11. Then add flour, mix and cook a little more over low heat.
    
12. Then add sour cream, ground black pepper and salt. Remove from heat.
    
13. Transfer everything into a large baking dish.
    
14. Grate the cheese on a coarse grater and sprinkle on top.
    
15. Heat the oven to 190°C and place the julienne in it for 15-20 minutes.
    

Serve as a main course; for those who need a side dish, boiled potatoes are an excellent option. If you suddenly didn’t eat it all at once, you can store it in the refrigerator, covering the pan with cling film, and reheat it in the oven before serving.