Julienne with potatoes and mushrooms is much more satisfying than classic version this dish where potatoes are not used. Such a dish can be easily reclassified from snacks to the category of full-fledged dishes, since after tasting it, hardly anyone will ask for a hot one. Well, if chicken is included in the julienne with fellem and mushrooms, then this cooking masterpiece can easily be served on the festive table.

Julienne with potatoes and mushrooms

• - 500 g,
• potatoes - 300 g,
• 1 onion
• sour cream - 400 g,
• 2 tbsp. spoons of flour
• cheese - 100 g,
• salt, pepper - to taste.

Cut all the potatoes into cubes and put in a frying pan with a little vegetable oil. Fry the potatoes over medium heat for 5 minutes, then add the finely chopped onion and continue frying for another 10 minutes.

After that, add chopped mushrooms to the vegetables, mix everything, salt, cover and simmer for another 10 minutes.

Put sour cream and flour in a bowl, mix well, gradually adding warm water (approximately 1 cup). Then lay out the contents of the pan and, gently stirring, fill the cocottes.

Sprinkle the top with grated cheese and place in the preheated oven. As soon as the cheese is lightly browned, the julienne with mushrooms and potatoes, cooked in the oven, is ready.

The best julienne recipe with mushrooms and potatoes

Ingredients:

• kilogram of mushrooms
• half a kilo of potatoes
• half a cup of sour cream
• a glass of milk,
• 250-300 gr. onion,
• cheese 50 gr.,
• drain. oil 2 tbsp. l.,
• so much pain
• pepper and salt.

Cooking method:

1. Rinse the mushrooms, chop into strips and boil until half cooked. Then throw them in a colander, let them dry a little. Then sauté with chopped onions. Peel potatoes, cut into small squares.
2. Prepare the sour cream sauce: melt the butter and gradually mix the flour into it until a homogeneous consistency is obtained, then, stirring constantly, slowly pour in the milk and sour cream. Heat the sauce slightly, do not bring to a boil.
3. Pour the mushrooms with the resulting sauce and heat the dish at a low boil for about five minutes.
4. Portion molds (kokotnitsy) generously grease with oil (can be creamy). Put the potatoes, then pour the cooked mass. Sprinkle with grated hard cheese on top, pour with butter and bake in the oven until the cheese is melted. The julienne with mushrooms and potatoes prepared according to this recipe is ready. Bon Appetit!

Julienne with mushrooms and potatoes in the oven

Ingredients:

• Potato - 10 pcs.
• Mushrooms - 500 g
• Hard cheese - 200 g
• Processed cheese - 1 pack
• Onion - 3 heads
• Garlic - 3 cloves
• Eggs - 2 pcs.
• Flour, salt, spices, butter and vegetable oil.

Step by step preparation:

1. Saute the mushrooms. Boil potatoes, peel and cut into cubes.
2. To prepare julienne with potatoes and mushrooms, fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
3. put a second frying pan on the stove and, without adding oil, fry the flour for several minutes. The main thing is that the flour becomes golden.
4. Then add a tablespoon of butter to the flour and, stirring quickly, fry until the butter is absorbed. While continuing to stir, pour a little boiling water into the pan and bring the contents of the pan to a boil. The result is a thick mass.
5. After the sauce boils, add processed cheese and mix everything. It remains to add salt along with spices. After boiling, turn off the fire. After the sauce has cooled, add the eggs to it and mix everything.
6. Place potatoes in the bottom of a baking dish. Top layer of fried mushrooms and chopped garlic, and then fill the contents of the mold with sauce. Sprinkle the dish with grated cheese, send the form to the oven.
7. At a temperature of 180 degrees, bake the dish for half an hour. After education fragrant crust take the julienne with mushrooms and potatoes out of the oven, place on a dish and serve.

Julienne with mushrooms and potatoes

Ingredients:

• 500 grams of champignons,
• 500 grams of potatoes,
• 300 grams of hard cheese,
• a couple of onions,
• 200 grams of sour cream,
• vegetable oil, pepper, salt.

Cooking method:

1. To start mode onion small pieces and put it on a hot pan with oil. Onions should be fried until golden brown.
2. Mushrooms must be washed and cut into 4 parts - they should be put in a pan with onions.
3. To already fried mushrooms, add cubes of potatoes, sour cream. If a lot of juice is formed, then it is worth adding a pinch of flour, and then put it all out. Add pepper and salt to taste.
4. You need to stew the julienne for 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put the julienne into tartlets. Another option: before adding the cheese, you can put the julienne in cocottes, and then sprinkle with cheese and place in the oven for 5 minutes.

Julienne recipes with chicken meat, potatoes and mushrooms

Julienne with potatoes, chicken and mushrooms

Cooking julienne with potatoes and mushrooms is easy. For this we need:

• Chicken (boiled meat) - 300 g,
• (fried) - 200 g,
• potatoes - 500 g,
• mushroom broth or milk - 200 ml,
• 2 tbsp. butter spoons,
• 1 st. flour spoon,
• sour cream - 200 g,
• 1 st. a spoonful of cheese (grated)
• salt - to taste.

Sauce preparation. fry flour, add butter, pour in the broth or milk, bring to a boil, mix with sour cream.

Cut the meat into strips, mix with mushrooms, cut the potatoes into strips, pour over the sauce, put in a bowl, sprinkle with grated cheese. Bake julienne with potatoes, chicken and mushrooms in the oven for 10-15 minutes.

A simple recipe for julienne with potatoes, chicken and mushrooms

Ingredients:

• 6 potatoes
• 500 g chicken fillet
• 1 medium onion
• 200 g
• 1 st. l. flour
• 100 ml cream
• 50 g hard cheese
• nutmeg
• herbs (greens) to taste
• salt pepper
• vegetable oil (olive)

Cooking:

1. Cut potatoes lengthwise, remove cores.
2. Chicken fillet, mushrooms and onion cut very small cubes fry in vegetable oil strong fire within 7 minutes.
3. Add the flour to the chicken fillet, lightly fry, and then pour in the cream, add salt, pepper and nutmeg. Heat well, but do not bring to a boil.
4. Spread the resulting mass into the middle of the potatoes, sprinkle with grated cheese and your favorite herbs.
5. Bake in the oven at 200°C for 15 minutes. You can bake julienne with mushrooms, chicken and potatoes in the microwave until tender.

How else to cook julienne with chicken, mushrooms and potatoes

Ingredients:

• 500 grams of chicken fillet,
• 300 grams of potatoes,
• 500 grams of mushrooms
• 200 grams of hard cheese,
• 200 grams of onion,
• 300 grams of sour cream,
• butter, salt, pepper.

Cooking method:

1. Onion must be cut into small pieces and fry in a pan until transparent. Keeping it on the gas for too long is not worth it, since the onion should only set off the aroma and taste of the dish.
2. Place chicken and mushrooms in a skillet with onions. Lightly salt and pepper. And all together you need to fry until cooked. After waiting for the evaporation of moisture, it is worth turning off the fire.
3. Forms for julienne should be greased with butter. Then you need to put chopped potatoes in them, then fried foods, then pour over with pre-prepared sauce or sour cream, and finally sprinkle with grated cheese. Then put the molds in a heated oven for a quarter of an hour.
4. It is easy to determine the readiness of julienne with potatoes, chicken and mushrooms, baked according to this recipe - a crispy golden crust will indicate that the dish can be taken out.

Julienne recipe in a slow cooker with potatoes and mushrooms

What you need:

• 400 g potatoes
• 500 g chicken fillet,
• 500 g mushrooms
• 1 onion
• 100 g grated cheese,
• 1 cup sour cream or cream
• 1 st. l. flour,
• 1 st. l. breadcrumbs,
• 50 g butter,
• vegetable oil,
• ground black pepper, salt

How to cook:

boil chicken fillet in salted water until tender (about 30-40 minutes), cool and cut into small pieces. Cut the potatoes into medium circles, wash the mushrooms, peel, cut into thin slices. Melt the butter in a multicooker bowl, put the mushrooms. Cook in the "Baking" mode for 30 minutes. Fry with the lid closed, stirring occasionally. Cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, salt and pepper. For sour cream sauce, fry the flour in butter for 2-3 minutes, stirring constantly. Add sour cream and mix thoroughly so that there are no lumps. As soon as the sour cream thickens, pour in a little hot water(the sauce should resemble the consistency of liquid sour cream), boil. Lubricate cocotte makers vegetable oil, put potatoes, chicken meat on the bottom, then fried mushrooms with onions. Pour sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in a slow cooker and cook in the “Baking” mode for 30 minutes. At the end of cooking
dig the lid of the multicooker and let the julienne with potatoes and mushrooms cool down a little so that the sauce and melted cheese have time to grab a little.

How to cook julienne in potatoes with mushrooms and cheese

Ingredients:

• Potatoes (large) - 5 pcs
• Champignons - 400 gr
• Grated cheese - 200 gr
• Bulb - 1 pc.
• Butter - 100 gr
• Flour - 1/2 tbsp.
• Cream - 250 ml
• Salt, pepper - to taste

Recipe for julienne in potatoes:

First, wash the potatoes well, but do not peel them yet. Cut each potato lengthwise into two equal parts. Then carefully, using a dessert spoon, scrape out the flesh of the potato. We need a kind of potato boat with a side thickness of no more than 5-7 mm. The resulting potato boats put in cold water so that the potatoes do not turn black and give off excess starch.

In the meantime, let's get on with the rest of the ingredients. Melt the butter in a frying pan, put our mushrooms in it. Stew the mushrooms over moderate heat for about 5-7 minutes, after which we add finely chopped onion to them. Simmer mushrooms with onions for another 5-7 minutes over medium heat, then add flour to the pan. Stir quickly to thicken the mass.

After mixing the flour well, add cream or sour cream to the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. We take it off the fire. We put our potato boats in a heat-resistant and lightly oiled dish, put a small piece of butter in each boat, as well as a little salt and pepper.

We fill the boats mushroom stuffing. We put our potato boats in the oven, preheated to 180-200 degrees. We bake julienne in potatoes for 15 minutes, after which we sprinkle each boat with grated cheese to form a kind of cheese cap. Put back in the oven and bake for another 15 minutes until done. Once the potatoes are covered golden crust from all sides - it means the dish is ready. Before serving julienne in potatoes with mushrooms and cheese, you can pour a little melted butter into each serving.

Recipes for julienne with mushrooms and potatoes in pots

Julienne with mushrooms and potatoes in pots

Ingredients:

• 300–400 g chicken fillet,
• 300 g boiled mushrooms,
• 1 kg. potato,
• 1 st. l. flour,
• 200 ml chicken broth or milk
• 60 g butter,
• 250 ml sour cream
• 1 st. l. grated cheese, salt.

Cut the meat into strips and fry in butter. Cut potatoes into strips (or cubes). Place potatoes, meat, mushrooms in portioned clay pots, pour sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

To prepare the sauce for julienne with mushrooms and potatoes cooked in pots, lightly fry the flour in a pan, then add the butter and fry, stirring constantly. Pour in hot broth or hot milk and bring to a boil, stirring. Received white sauce mix with sour cream in a ratio of 1: 1 and bring to a boil.

Julienne chicken, mushrooms, potatoes

Description: greens can give spicy taste almost any dish. It especially enlivens julienne, which, thanks to sour cream, is very satisfying.

Ingredients:

• 400 grams of mushrooms
• 300 grams of chicken (chicken fillet),
• 4 pcs potatoes,
• 200 grams frozen spinach
• 300 grams of sour cream,
• a tablespoon of vegetable oil
• garlic clove,
• 70 grams of cheese
• salt, black pepper.

Cooking method:

1. It is necessary to prepare mushrooms for julienne - it can be champignons, even better if you take porcini mushrooms or chanterelles. Mushrooms should be washed and cut into pieces.
2. Spinach must be thawed, then pour out the liquid and chop the greens. Peel potatoes, cut into small cubes. Boil the chicken fillet and cut into pieces.
3. In a frying pan, it is necessary to heat the oil and fry the mushrooms with a pre-chopped clove of garlic. Then add fillet, sour cream and spinach there, season with pepper, salt, and then simmer for 5-7 minutes.
4. Put the potatoes in small pots, top with the mushroom mixture and sprinkle with grated cheese on top.
5. In an oven preheated to 200 degrees, you need to put pots with julienne and bake the dish for 10 minutes. Serve hot on the table.

This dish is ideal to cook in the fall, when there are fresh mushrooms from the forest and only dug up young and very delicious potatoes. In addition, such julienne with chicken and mushrooms can be eaten with a cocotte, which is a baked potato cut in half. In this article, we will tell you how to cook julienne with chicken and mushrooms in fresh potatoes.

To prepare julienne with chicken and mushrooms you will need:

• 6-7 large potatoes
• chicken fillet 300 g
• forest mushrooms 300 g
• butter 80-100 g
• 1 chicken egg
• salt to taste
• ground black pepper to taste
• hard cheese 150 g
• greens for serving

The amount of ingredients depends on the size of the potato and your taste, it may differ from the indicated.

To make Bechamel Sauce you will need:

• 2-3 bay leaves
• 1 small head of onion
• 6 black peppercorns
• a pinch of grated nutmeg
• 5 st. spoons of flour
• milk 600 ml
• 60 g butter.

Bechamel sauce can be replaced with sour cream, cream or other sauce.

How to cook julienne with chicken and mushrooms

We choose potatoes that are suitable in shape and size in order to serve us as a cocotte. The tubers are well washed with a brush, suspicious places are thinly cut with a knife. We do not peel off the skin so that the cocotte-potato keeps its shape when baking.

Cut each tuber in half.

We clean the potato pulp with a spoon, leaving a wall thickness of about 5 mm.

When all the "kokotnitsy" are ready, dip them in cold water so that they do not turn black while the filling is being prepared.

We wash the chicken fillet for the filling and finely chop.

Melt some of the butter in a frying pan and fry the chicken meat in it.

Mushrooms can be taken any, to your taste. Prepare them according to the appropriate recipe. For example, they turned out very fragrant and tasty. The recipe with chanterelles is also good because when defrosted, the mushrooms turn out like fresh ones.

Add the mushrooms to the fried meat and cook until almost cooked.

Then close the filling with a lid and leave until the sauce is prepared.

Now let's start preparing the bechamel sauce.

Pour milk into a saucepan with thick walls and add seasonings to it: an onion head cut in two, Bay leaf, peppercorns, ground nutmeg.

Bring milk to a boil over low heat and remove from heat.

Let it brew for 10-15 minutes, after which we filter the milk through a fine sieve or gauze.

And put the pieces of oil in a pan with a thick bottom.

When the butter is melted, gradually begin to pour flour into it, stirring constantly, preventing the flour from browning. We fry it for about a minute. Then remove the pan from the stove and pour in the milk. We do everything slowly and do not stop stirring, but it is better even to beat a little.

Lower the temperature and bring the sauce to a boil. Do not stop stirring or whisking. Cook for 2-3 minutes until a homogeneous thick mass is formed. If necessary, add salt and pepper to taste.

We combine the sauce and mushrooms fried with meat and mix. The filling is ready.

Now we take out the prepared potatoes from the water, dry them a little with a napkin, put a piece of butter in each potato, sprinkle with salt and pepper.

Spoon the filling carefully. It is better to leave a couple of millimeters to the edge of the potato for the cheese, which we will add later.

In the oven preheated to 200º, put the potatoes with the filling for 15-20 minutes. At this time, prepare the cheese cap.

Three cheese on a fine grater and add an egg to it. Whisk with a fork.

After the potatoes have baked for 15-20 minutes, spread the mixture on top of the cocotte makers.

Then put it in the oven for another 20 minutes and bake. Readiness can be judged by golden brown cheese and baked potato skins.

Serve hot, eat with cocotte-potatoes. If you do not want to eat the skin, you can eat with a spoon.

Bon Appetit!

This recipe will win you over with its spicy and at the same time delicate taste!

This dish can be served as hot appetizer to the holiday table.

For this you will need:

• Breast without skin: if whole, then 1 pc., if in parts, then 2-3 pcs, depending on the size;
• 3-4 medium potatoes;
• 1 pack of champignons;
• 2 onions;
• 3 large tomatoes;
• Mayonnaise;
• Salt and spices to taste.

Getting Started:

Cooking chicken breast. We put the dishes with the fillet on the fire. We wait until the water boils and boil the breast for 5-7 minutes. After that, drain the water and wait until the chicken cools down. Let's move on to cooking potatoes.

Cut the potatoes into strips and fry in a pan. We are waiting for the potatoes to cook and acquire a golden and appetizing color.

Fry the mushrooms next to the onion for 5-7 minutes. After that, add them to the onion and mix. You can fry these ingredients together, but it's up to you as you like.

We chop the tomatoes in circles.

We begin to lay out layers of our julienne

At the bottom of the baking dish (previously grease it liberally with butter) spread fried potatoes. Top with mayonnaise. Next, add the boiled fillet (chop it into small pieces in advance). And more mayonnaise. Put the mushrooms and onions on the chicken. Put the tomatoes on the mushrooms. Lubricate everything again with mayonnaise and sprinkle thickly with cheese on top.

We send our form to the oven preheated to 200 ° C and bake for 30-40 minutes.

Bon Appetit!

Julienne with potatoes turns out to be more satisfying than the traditional julienne only from chicken and mushrooms. You can add potatoes to the rest of the ingredients or choose the original form of serving the dish - in potato boats.

Julienne with potatoes is obtained with a delicious cheese crust

Ingredients

Potato 800 grams Chicken fillet 400 grams Fresh porcini mushrooms 400 grams Cheese 150 grams Milk 500 milliliters Butter 100 grams Flour 70 grams Vegetable oil 60 milliliters Dill 1 bunch

• Servings: 4
• Cooking time: 90 minutes

Recipe for delicious julienne with potatoes

For baking in the oven, hard cheese is best.

You can use milk of any fat content.

1. Cut potatoes into strips. Fry in hot vegetable oil until crispy.
2. Cut the chicken into small pieces, cut the mushrooms into plates. Fry in a pan without oil, the mushrooms will give enough juice.
3. Prepare cocotte makers or a general form, grease the inside with butter. Place potatoes at the bottom, put meat with champignons on top.
4. Heat the milk, add flour, mix thoroughly to get a mass of a homogeneous consistency. Pour in the melted butter. Put the sauce on the fire, bring to a boil, pour over the mushrooms with meat.
5. Sprinkle julienne with grated cheese on top.

Bake the dish for 25 minutes at an oven temperature of 180 ° C. Sprinkle with chopped dill before serving.

Julienne recipe in potato boats

Instead of cocottes, the dish can be laid out in edible potato boats.

Required Ingredients:

• 5 pieces. large potatoes;
• 400 g of champignons;
• 2 onions;
• 250 ml cream 20% fat;
• 50 g butter;
• 100 g of hard cheese;
• 20 g flour;
• Salt, black ground pepper.

Potatoes are sent to the oven along with the peel, so they need to be washed very well.

1. Cut potatoes lengthwise into two halves. Using a spoon and a knife, scrape out the pulp to get a boat with a thickness of the edges of 5-7 mm.
2. Put the finished boats in a saucepan with cold water leave for 1 hour. During this time, the vegetable will give up excess starch.
3. Cut mushrooms into slices, fry in butter. Add chopped onion, fry until the liquid has completely evaporated. Add salt and pepper to taste.
4. Dilute 1 tbsp in cream. l. flour. Pour them over the mushrooms. Simmer all 10 minutes.
5. Take the potato boats out of the water and pat dry. Put the mushroom stuffing inside.
6. Grease a baking sheet with butter, lay out the boats. Bake in the oven for 15 minutes at 180°C. Take out the baking sheet, sprinkle the boats with grated cheese. Send to the oven for another 15 minutes.

Julienne is served as independent dish sprinkled with fresh herbs.

Julienne with potatoes and mushrooms is much more satisfying than the classic version of this dish, where potatoes are not used. Such a dish can be easily reclassified from snacks to the category of full-fledged dishes, since after tasting it, hardly anyone will ask for a hot one. Well, if chicken is included in the julienne with fellem and mushrooms, then such a culinary masterpiece can easily be served on the festive table.

Julienne with potatoes and mushrooms

• Champignons - 500 g,
• potatoes - 300 g,
• 1 onion
• sour cream - 400 g,
• 2 tbsp. spoons of flour
• cheese - 100 g,
• salt, pepper - to taste.

Cut all the potatoes into cubes and put in a frying pan with a little vegetable oil. Fry the potatoes over medium heat for 5 minutes, then add the finely chopped onion and continue frying for another 10 minutes.

After that, add chopped mushrooms to the vegetables, mix everything, salt, cover and simmer for another 10 minutes.

Put sour cream and flour in a bowl, mix well, gradually adding warm water (approximately 1 cup). Then lay out the contents of the pan and, gently stirring, fill the cocottes.

Sprinkle the top with grated cheese and place in the preheated oven. As soon as the cheese is lightly browned, the julienne with mushrooms and potatoes, cooked in the oven, is ready.

The best julienne recipe with mushrooms and potatoes

Ingredients:

• kilogram of mushrooms
• half a kilo of potatoes
• half a cup of sour cream
• a glass of milk,
• 250-300 gr. onion,
• cheese 50 gr.,
• drain. oil 2 tbsp. l.,
• so much pain
• pepper and salt.

Cooking method:

1. Rinse the mushrooms, chop into strips and boil until half cooked. Then throw them in a colander, let them dry a little. Then sauté with chopped onions. Peel potatoes, cut into small squares.
2. Prepare the sour cream sauce: melt the butter and gradually mix the flour into it until a homogeneous consistency is obtained, then, stirring constantly, slowly pour in the milk and sour cream. Heat the sauce slightly, do not bring to a boil.
3. Pour the mushrooms with the resulting sauce and heat the dish at a low boil for about five minutes.
4. Portion molds (kokotnitsy) generously grease with oil (can be creamy). Put the potatoes, then pour the cooked mass. Sprinkle with grated hard cheese on top, pour with butter and bake in the oven until the cheese is melted. The julienne with mushrooms and potatoes prepared according to this recipe is ready. Bon Appetit!

Julienne with mushrooms and potatoes in the oven

Ingredients:

• Potato - 10 pcs.
• Mushrooms - 500 g
• Hard cheese - 200 g
• Processed cheese - 1 pack
• Onion - 3 heads
• Garlic - 3 cloves
• Eggs - 2 pcs.
• Flour, salt, spices, butter and vegetable oil.

Step by step preparation:

1. Saute the mushrooms. Boil potatoes, peel and cut into cubes.
2. To prepare julienne with potatoes and mushrooms, fry the peeled and chopped onion in oil until it becomes transparent. Then combine with mushrooms.
3. put a second frying pan on the stove and, without adding oil, fry the flour for several minutes. The main thing is that the flour becomes golden.
4. Then add a tablespoon of butter to the flour and, stirring quickly, fry until the butter is absorbed. While continuing to stir, pour a little boiling water into the pan and bring the contents of the pan to a boil. The result is a thick mass.
5. After boiling the sauce, add the melted cheese to it and mix everything. It remains to add salt along with spices. After boiling, turn off the fire. After the sauce has cooled, add the eggs to it and mix everything.
6. Place potatoes in the bottom of a baking dish. Top with a layer of fried mushrooms and chopped garlic, and then fill the contents of the mold with sauce. Sprinkle the dish with grated cheese, send the form to the oven.
7. At a temperature of 180 degrees, bake the dish for half an hour. After the formation of a fragrant crust, remove the julienne with mushrooms and potatoes from the oven, put on a dish and serve.

Julienne with mushrooms and potatoes

Ingredients:

• 500 grams of champignons,
• 500 grams of potatoes,
• 300 grams of hard cheese,
• a couple of onions,
• 200 grams of sour cream,
• vegetable oil, pepper, salt.

Cooking method:

1. To begin with, cut the onion into small pieces and put it in a frying pan heated with oil. Onions should be fried until golden brown.
2. Mushrooms must be washed and cut into 4 parts - they should be put in a pan with onions.
3. To already fried mushrooms, add cubes of potatoes, sour cream. If a lot of juice is formed, then it is worth adding a pinch of flour, and then put it all out. Add pepper and salt to taste.
4. You need to stew the julienne for 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put the julienne into tartlets. Another option: before adding the cheese, you can put the julienne in cocottes, and then sprinkle with cheese and place in the oven for 5 minutes.

Julienne recipes with chicken meat, potatoes and mushrooms

Julienne with potatoes, chicken and mushrooms

Cooking julienne with potatoes and mushrooms is easy. For this we need:

• Chicken (boiled meat) - 300 g,
• oyster mushroom (fried) - 200 g,
• potatoes - 500 g,
• mushroom broth or milk - 200 ml,
• 2 tbsp. butter spoons,
• 1 st. flour spoon,
• sour cream - 200 g,
• 1 st. a spoonful of cheese (grated)
• salt - to taste.

Sauce preparation. Fry flour, add butter, pour in broth or milk, bring to a boil, mix with sour cream.

Cut the meat into strips, mix with mushrooms, cut the potatoes into strips, pour over the sauce, put in a bowl, sprinkle with grated cheese. Bake julienne with potatoes, chicken and mushrooms in the oven for 10-15 minutes.

A simple recipe for julienne with potatoes, chicken and mushrooms

Ingredients:

• 6 potatoes
• 500 g chicken fillet
• 1 medium onion
• 200 g white mushrooms
• 1 st. l. flour
• 100 ml cream
• 50 g hard cheese
• nutmeg
• herbs (greens) to taste
• salt pepper
• vegetable oil (olive)

Cooking:

1. Cut potatoes lengthwise, remove cores.
2. Cut the chicken fillet, mushrooms and onions into very small cubes, fry in vegetable oil over high heat for 7 minutes.
3. Add the flour to the chicken fillet, lightly fry, and then pour in the cream, add salt, pepper and nutmeg. Heat well, but do not bring to a boil.
4. Spread the resulting mass into the middle of the potatoes, sprinkle with grated cheese and your favorite herbs.
5. Bake in the oven at 200°C for 15 minutes. You can bake julienne with mushrooms, chicken and potatoes in the microwave until tender.

How else to cook julienne with chicken, mushrooms and potatoes

Ingredients:

• 500 grams of chicken fillet,
• 300 grams of potatoes,
• 500 grams of mushrooms
• 200 grams of hard cheese,
• 200 grams of onion,
• 300 grams of sour cream,
• butter, salt, pepper.

Cooking method:

1. Onion must be cut into small pieces and fry in a pan until transparent. Keeping it on the gas for too long is not worth it, since the onion should only set off the aroma and taste of the dish.
2. Place chicken and mushrooms in a skillet with onions. Lightly salt and pepper. And all together you need to fry until cooked. After waiting for the evaporation of moisture, it is worth turning off the fire.
3. Forms for julienne should be greased with butter. Then you need to put chopped potatoes in them, then fried foods, then pour over with pre-prepared sauce or sour cream, and finally sprinkle with grated cheese. Then put the molds in a heated oven for a quarter of an hour.
4. It is easy to determine the readiness of julienne with potatoes, chicken and mushrooms, baked according to this recipe - a crispy golden crust will indicate that the dish can be taken out.

Julienne recipe in a slow cooker with potatoes and mushrooms

What you need:

• 400 g potatoes
• 500 g chicken fillet,
• 500 g mushrooms
• 1 onion
• 100 g grated cheese
• 1 cup sour cream or cream
• 1 st. l. flour,
• 1 st. l. breadcrumbs,
• 50 g butter,
• vegetable oil,
• ground black pepper, salt

How to cook:

Boil the chicken fillet in salted water until tender (about 30-40 minutes), cool and cut into small pieces. Cut the potatoes into medium circles, wash the mushrooms, peel, cut into thin slices. Melt the butter in a multicooker bowl, put the mushrooms. Cook in the "Baking" mode for 30 minutes. Fry with the lid closed, stirring occasionally. Cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, salt and pepper. For sour cream sauce, fry the flour in butter for 2-3 minutes, stirring constantly. Add sour cream and mix thoroughly so that there are no lumps. As soon as the sour cream thickens, pour in a little hot water (the sauce should resemble liquid sour cream in consistency), bring to a boil. Lubricate the cocotte makers with vegetable oil, put potatoes, chicken meat on the bottom, then fried mushrooms with onions. Pour in sour cream sauce, sprinkle with a mixture of grated cheese and breadcrumbs. Put in a slow cooker and cook in the “Baking” mode for 30 minutes. At the end of cooking
dig the lid of the multicooker and let the julienne with potatoes and mushrooms cool down a little so that the sauce and melted cheese have time to grab a little.

How to cook julienne in potatoes with mushrooms and cheese

Ingredients:

• Potatoes (large) - 5 pcs
• Champignons - 400 gr
• Grated cheese - 200 gr
• Bulb - 1 pc.
• Butter - 100 gr
• Flour - 1/2 tbsp
• Cream - 250 ml
• Salt, pepper - to taste

Recipe for julienne in potatoes:

First, wash the potatoes well, but do not peel them yet. Cut each potato lengthwise into two equal parts. Then carefully, using a dessert spoon, scrape out the flesh of the potato. We need a kind of potato boat with a side thickness of no more than 5-7 mm. We put the resulting potato boats in cold water so that the potatoes do not turn black and give off excess starch.

In the meantime, let's get on with the rest of the ingredients. Melt the butter in a frying pan, put our mushrooms in it. Stew the mushrooms over moderate heat for about 5-7 minutes, after which we add finely chopped onion to them. Simmer mushrooms with onions for another 5-7 minutes over medium heat, then add flour to the pan. Stir quickly to thicken the mass.

After mixing the flour well, add cream or sour cream to the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. We take it off the fire. We put our potato boats in a heat-resistant and lightly oiled dish, put a small piece of butter in each boat, as well as a little salt and pepper.

We fill the boats with mushroom filling. We put our potato boats in the oven, preheated to 180-200 degrees. We bake julienne in potatoes for 15 minutes, after which we sprinkle each boat with grated cheese to form a kind of cheese cap. Put back in the oven and bake for another 15 minutes until done. As soon as the potatoes are golden brown on all sides, the dish is ready. Before serving julienne in potatoes with mushrooms and cheese, you can pour a little melted butter into each serving.

Recipes for julienne with mushrooms and potatoes in pots

Julienne with mushrooms and potatoes in pots

Ingredients:

• 300-400 g chicken fillet,
• 300 g boiled mushrooms,
• 1 kg. potato,
• 1 st. l. flour,
• 200 ml chicken stock or milk
• 60 g butter,
• 250 ml sour cream
• 1 st. l. grated cheese, salt.

Cut the meat into strips and fry in butter. Cut potatoes into strips (or cubes). Place potatoes, meat, mushrooms in portioned clay pots, pour sauce, sprinkle with grated cheese, drizzle with melted butter and bake in the oven.

To prepare the sauce for julienne with mushrooms and potatoes cooked in pots, lightly fry the flour in a pan, then add the butter and fry, stirring constantly. Pour in hot broth or hot milk and bring to a boil, stirring. Mix the resulting white sauce with sour cream in a ratio of 1: 1 and bring to a boil.

Julienne chicken, mushrooms, potatoes

Description: greens can add a spicy flavor to almost any dish. It especially enlivens julienne, which, thanks to sour cream, is very satisfying.

Ingredients:

• 400 grams of mushrooms
• 300 grams of chicken (chicken fillet),
• 4 pcs potatoes,
• 200 grams frozen spinach
• 300 grams of sour cream,
• a tablespoon of vegetable oil
• garlic clove,
• 70 grams of cheese
• salt, black pepper.