What to cook quickly and tasty for dinner

Classic mushroom and chicken julienne does not require mysterious ingredients or tricks to make. One hour, regular groceries, a couple of frying pans - you're done.

1 h 30 min

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair in relation to gastronomy to believe that julienne or julienne (but not julienne) are mushrooms under cheese and mayonnaise. The dish owes its delicate and refined French taste to bechamel sauce, which, by the way, can be prepared in a matter of minutes at home in ordinary Russian cuisine.

Julien is translated from French as "July". This culinary term was first heard from chef Francois Massialo. He used it as a term for cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France they call “cocot” (translated from French - “rooster”) - still remains a mystery. However, the last name in our country is also used when talking about this dish. "Kokotnitsa" are called special portioned forms (with a capacity of 100 gr.), In which julienne is prepared, accordingly, we sometimes hear a variant of the name - julienne. In it, julienne is not only made, but also served on the table.

Julienne can be prepared in one form - immediately for the whole company, and then laid out on deep portioned plates and immediately, without delay, serve. And in portions - in disposable foil forms. But you shouldn’t cook it for the future - you can’t call julienne a “dish of the second day”. Let's figure out how to cook julienne with mushrooms and chicken!

What is needed for julienne

So, we are preparing julienne with mushrooms and chicken. Before you - classic recipe!

Ingredients

If you do not have portion molds for baking, then use sand tartlets-cooking allows this option. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. So the dish will stay warm longer.

Step 1: prepare the filling

1. The dish is prepared very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
2. Chicken fillet cut into large, but thin flat slices, salt. It will need to be chopped into small pieces after frying.
3. Cut the mushrooms right away small cubes.
4. Chop the onion very thinly and finely.
5. Heat the pan well over high heat, add vegetable oil. Fry the chicken about golden brown(2 minutes is enough for each side). Set it aside to cool down a bit.
6. Now fry the onion until golden brown, put it in a separate bowl.
7. Reheat the pan, add a little oil and fry the mushrooms at maximum temperature. Send them to a bowl with onions.
8. Cut the cooled chicken small cubes, combine with mushrooms and onions.

So that the mushrooms do not let the juice in, throw them in small portions - in 1 layer on a hot pan and be sure to cook at the maximum temperature. So they will not give water, but will acquire a golden crust.

Stage 2: preparing the famous Bechamel

1. Lightly heat a clean, dry frying pan without oil. Put the flour and, stirring constantly, fry it until a delicate color. baked milk.
2. Add the butter and immediately mix the ingredients vigorously so that the mass is homogeneous, without lumps.
3. While stirring vigorously, pour in the cream.
4. Add salt, nutmeg and prepare the sauce on medium fire until it thickens. The julienne dressing is ready!

Stage 3: final

1. Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Try for salt and pepper.
2. Turn on the oven 180 degrees for preheating.
3. Grate the cheese on a coarse grater.
4. Spread the filling with the sauce over the cocotte makers or send in one large form. Sprinkle cheese on top.
5. Send to preheated oven for 15 minutes.
6. Julienne must be served immediately. The hot handle of the cocotte maker is often beautifully wrapped in napkins. The dish itself is decorated with parsley sprigs. It is better to put it on the table on special stands. You can offer to julienne fried toast with garlic and a glass of dry white wine.

If you want to serve mushroom julienne during a party, then you should not cook it before the guests arrive. Arrange the filling with cheese in the forms, and send it to the oven immediately before serving.

Cooking to save time

This three-step recipe sounds complicated, but it actually takes you no more than an hour, 20 minutes of which the julienne will be baked in the oven. We will leave 7-10 minutes for slicing onions, chicken and mushrooms, we will plan another 15 for frying vegetables, 7 for preparing the sauce.

Do you want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you should not combine all the ingredients in one dish - you will get a watery stew.

Thanks to its simple ingredients and fast cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow extra pounds to be deposited! So even those who adhere to pp will occasionally treat themselves to this delicious dish.

Many people think that julienne is just an original and delicious culinary delight. In fact, this is not entirely true. Initially, this name meant a very thin cut of vegetables, as well as mushrooms, which are then added to soups, salads, various stews and baked meat and fish dishes. They are called julienne soup, julienne salad or just julienne.

In Russia, julienne is usually called mushrooms baked with sauce and cheese.

In Russia, julienne is usually called mushrooms baked with sauce and cheese. Today, there are a huge number of ways to prepare it with various additional ingredients.

In order to get a beautiful dish with excellent taste, certain rules for its preparation must be observed:

• julienne can be prepared from any mushrooms. Before cooking, fresh ones should be cleaned and thoroughly washed, canned and frozen ones should be simply washed, and dried ones should be soaked in hot water, allowed to swell and squeezed out. Next, they should be cut into thin strips;
• if meat is supposed to be added to the dish, then it should be chicken fillet, peeled and thinly sliced. You can also add shrimp or white soft fish to the julienne;
• as a sauce in the classic version, it is advisable to use sour cream or bechamel. Modern versions of julienne use a wide variety of sauces;
• julienne can be prepared in cocotte makers, earthenware pots or in large cupcake tins. In them, the cooked dish is served on the table. Sometimes buns are filled with julienne, from which the pulp is taken out, and baked under cheese on a baking sheet.

Julienne can be prepared from any mushrooms

The history of the name of the dish

It is believed that the word "julienne" (julienne) spread in our country at the beginning of the last century. At a time when there was a fashion for everything French, ordinary stewed mushrooms in sour cream sauce began to be called “mushrooms julienne” in restaurants. After that, the dish gained great popularity among regular visitors. In the future, it began to be called simply "julienne". To date, there are a large number of variations of its preparation from the classic to the most unexpected. In addition to mushrooms, vegetables, chicken, fish or seafood are added to it.

The best mushrooms for julienne

For julienne, fresh mushrooms with a pronounced taste are best suited.. It can be white, champignons, chanterelles or mushrooms. They should be small and not have any damage or signs of damage. A delicious, fragrant dish is obtained from dried porcini mushrooms. Julienne made from canned or frozen mushrooms will have a less pronounced taste. But, nevertheless, it remains quite a pleasant dish to eat.

How to cook julienne in the oven (video)

Classic mushroom julienne recipe

To prepare a classic mushroom julienne, you will need a minimum of products and time. In this case, a very refined dish is obtained, which can be put both on a regular and on a festive table.

Ingredients:

• mushrooms (fresh) - 1 kg;
• cheese (hard varieties) - 0.5 kg;
• sour cream - 2 cups;
• onion - 0.5 kg;
• butter - 0.2 kg;
• salt, spices.

How to cook:

1. Cut the onion and mushrooms as thinly as possible;
2. Heat the oil in a saucepan and add a little onion in it;
3. Add mushrooms, salt, spices to the onion and simmer until the liquid evaporates;
4. Put finished products into greased molds, pour sour cream on them and cover with grated cheese;
5. Cook julienne in the oven, heated to 180 degrees for about half an hour.

To prepare a classic mushroom julienne, you will need a minimum of products and time

Recipe for julienne with champignons and cheese

Julienne with champignons and cheese is a great hot appetizer.

Ingredients:

• champignons (fresh) - 500 g;
• cheese (hard varieties) - 200 g;
• cream - 200 ml;
• eggs - 2 pieces;
• onion - 200 g;
• butter - 100 g;
• flour - 50 g;
• salt, spices.

How to cook:

1. Chop the onion and champignons into thin strips;
2. Pass the onion, add flour, separately fried mushrooms, salt and spices to it;
3. Combine cream with beaten eggs;
4. Arrange the onion with mushrooms in greased molds, pour over the prepared cream filling and cover with chopped cheese;
5. Cook the dish in the oven until a golden crust of cheese appears;

To give the dish more piquancy, you can replace the cream with eggs with a separately prepared sauce.

Julienne with champignons and cheese is a great hot appetizer

Sour cream sauce with tomato

Ingredients:

• sour cream - 200 ml;
• mushroom broth - 200 ml;
• tomato paste - 100 g;
• butter - 100 g;
• flour - 50 g;
• salt, spices.

Cooking method:

1. Heat the oil in a frying pan and lightly fry the flour on it;
2. Carefully pour the broth into the butter with flour and stir it so that there are no lumps;
3. Add sour cream, tomato sauce, salt and spices to the broth. Boil the sauce until thickened.

Sour cream sauce with tomato

bechamel sauce

Ingredients:

• milk - 1 l;
• onion - 1 pc;
• flour - 100 g;
• butter - 100 g;
• garlic - 3 teeth;
• bay leaf - 3 pcs;
• salt, spices.

Cooking method:

1. Heat the milk and put in it the onion, cut in half and garlic, boil, remove from heat, leave to infuse for 30 minutes and remove the seasonings;
2. Melt the butter in a saucepan and fry the flour on it;
3. Gradually pour the infused milk into the butter with flour, add salt and spices, stirring constantly until the sauce thickens.

bechamel sauce

Chicken and mushroom julienne in a frying pan

Chicken and mushroom julienne in a pan is a very tasty and satisfying dish.

Ingredients:

• mushrooms (fresh) - 1 kg;
• chicken (breast) - 1 kg;
• onion -0.5 kg;
• sour cream - 500 ml;
• cheese (hard) - 200 g;
• flour - 100 g;
• frying oil - 100 g;
• salt, spices.

Cooking method:

1. Mushrooms and chicken cut into thin strips;
2. Onion cut into half rings;
3. Fry all products in different pans, and then combine;
4. Pour flour, salt, pepper into sour cream and beat;
5. Mushrooms with chicken and onions pour sour cream and sprinkle with chopped cheese;
6. Close the pan with a lid and let it simmer on a warm stove for about 15 minutes.

Classic julienne must be hot

Julienne salad with mushrooms

Julienne salad with mushrooms is very easy to make, although, according to reviews, it may well be a great dish for any holiday table.

Ingredients:

• mushrooms (fresh) - 500 g;
• chicken (fillet) - 500 g;
• cheese - 200 g;
• onion - 500 g;
• olive oil - 100 ml;
• mayonnaise - 200 g;
• salt, spices.

Cooking method:

1. Boil chicken fillet with salt and spices;
2. Mushrooms cut into thin plates and fry in oil;
3. Onion cut into half rings;
4. Grind the cheese with a coarse grater;
5. Cut the meat into strips and put on a dish, put onions and mushrooms on top and grease them with mayonnaise;
6. Sprinkle the prepared salad with cheese and put it in the microwave for a few minutes to melt it.

Julienne salad with mushrooms is very easy to make

Serving options

In order for the julienne to be served correctly and beautifully, the following recommendations should be observed:

1. The volume of one serving should be about 200 grams;
2. Classic julienne should be hot;
3. Since the dish is an appetizer, no garnish is required for it;
4. Julienne is served in the same serving dish in which it is prepared. Before that, flat plates are placed on the table, small beautiful napkins are placed on them, and cocottes, pots or other dishes with julienne are already placed on them;
5. You also need to put a spoon on the plate;
6. There must be additional napkins on the table so that you can hold hot dishes;
7. To give the dish more piquancy, it is recommended to stick a few clove inflorescences into the cheese crust when serving or sprinkle it with chopped herbs;
8. If the julienne is cooked in buns, it is served simply by spreading it on plates and garnishing with herbs.

How to cook julienne with chicken (video)

As you can see, although julienne is considered a gourmet dish, it is not too difficult to make it. Many options for its preparation allow you to get a new culinary masterpiece every time. Its interesting presentation can decorate any table. Well, of course, it is more suitable as a holiday dish, as it is high enough in calories to consume it too often.

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Julien is able to decorate any, even the most sophisticated table, and make an everyday dinner completely unforgettable. Cooking it is simple, of course, if you know some secrets and subtleties, we will tell you about them.

Julienne is usually called a hot appetizer of vegetables, mushrooms or seafood, which are baked in white bechamel sauce, sour cream or cream.

Perhaps the most important secret to making delicious julienne is cutting the ingredients. So, vegetables are cut into rings or thin strips, mushrooms - into cubes or strips, meat products and smoked meats - into strips or also into small cubes.

Meat products that will be used to cook julienne must be pre-cooked.

Seafood that goes into julienne must be raw. They are blanched for a couple of minutes in salted boiling water, thrown into a colander and then dried on a napkin or towel. If you use boiled frozen seafood to prepare julienne, they must first be defrosted.

Mushrooms must be boiled in advance and then fried with onions, it is better not to add potatoes to the dish.

The main secret of the most delicate julienne is the use of creamy, sour cream or bechamel sauce, which gives the dish a unique creamy taste and delicate texture. Important: the ingredients are poured with sauce immediately after they are fried or when you put the ingredients into molds, while the sauce should be warm.

Julienne is recommended to sprinkle with cheese. As for the variety, it is better to choose easily melting varieties of cheese - these are Gouda cheese, Gruyère, Emmental. So that the cheese does not crumble during grating, it can be briefly put in the freezer. Julienne will have a very beautiful crispy crust if you mix the cheese with ground breadcrumbs.

Arrange all the ingredients in cocotte makers (molds for making julienne), fill them about three-quarters, pour sauce on top, sprinkle the dish with cheese and put the cocotte maker in the oven to bake. Approximate cooking time is 15-20 minutes.

If you don't have a julienne mold, you can cook it in a ceramic pot, a baking dish or a small frying pan.

So, to prepare a classic julienne, cut the onion into rings or strips, fry it in vegetable oil, add chopped mushrooms to the onion, fry all the ingredients, salt and pepper. Cut the boiled chicken meat, transfer it to the mushrooms and onions. Prepare the sauce: fry the flour in a separate pan, add the butter, salt and pepper, while stirring, add sour cream, broth or cream, boil until the sauce thickens. Put all the ingredients in molds, pour sauce, sprinkle with cheese. Bake in the oven for about 20 minutes.

classic julienne

Products:
1. Fresh mushrooms - 300 gr.
3. 2. Milk - 500 ml.
4. Hard cheese - 200 gr.
5. Onion - 1 pc.
6. Butter - 60 gr.
7. Lemon - 1 pc.
8. Flour - 2 tbsp. spoons
9. Spices - to taste.
How to cook classic julienne:
At the first stage of cooking julienne, you need to: peel the onion, cut it into strips and fry in a pan in butter. Rinse the mushrooms, dry and cut into large but thin pieces, put in a small saucepan. Add fried onion, juice from half a lemon, spices (but do not add salt!), cover and simmer well all together. While the mushrooms are simmering, prepare the white sauce. To do this, melt 30 grams of butter in a bowl with a thick bottom, add 2 tablespoons of flour. It is desirable that the flour be white and finely ground. It is necessary to pour half a liter of milk into the butter and flour in a thin stream, stirring the flour all the time so that no lumps form. Reduce heat and let simmer for at least half an hour. At the very end, you can add a little nutmeg to the sauce.

Arrange the mushrooms with onions in special molds for julienne, called cocotte makers (preferably ceramic), pour in some of the cheese grated on a coarse grater and mix a little. Pour the sauce over the top and sprinkle with the rest of the cheese. Next, the julienne in the forms must be sent to an oven preheated to 180 and baked for about 15 minutes at the same temperature until a golden crust forms. Then the dish can be taken out and served at the table (julienne is served exclusively hot!).

Red fish julienne

Products:
1. Trout - 300 gr.
2. Onion - 2 pcs.
3. Cream - 150 ml.
4. Flour - 1 tbsp. spoons
5. Hard cheese - 150 gr.
6. Vegetable oil
7. Dill greens
8. Ground black pepper, salt - to taste.
How to cook julienne from red fish:
Rinse the fish fillet with water, dry it and cut into medium-sized cubes. Grate cheese on a grater. Peel the onion and cut it into quarter rings. Heat vegetable oil (maybe melted) in a pan, add onion, salt and sprinkle with black pepper (preferably freshly ground). Keep the onion in the pan until it becomes soft (but in no case overcook!). Put the fillet cubes in the pan to the onion, mix and fry the trout for one to two minutes. Then add flour and mix again.

At the next stage, it is necessary to add cream to the onion and fish (just enough so that the sauce becomes not too thick, but not liquid), stirring the contents in the pan. It must be remembered that if the cream is too fatty, then it is not necessary to add flour. Otherwise (when the cream is low-fat), the sauce may not thicken. Add pepper and salt to the sauce and fish to taste, then mix well. Spread the resulting mass into ceramic (or any other) julienne cocotte bowls, sprinkling grated cheese on top. If these are not at hand, you can use buns, from which you need to remove the crumb. Before serving, red fish julienne must be baked for about seven minutes in an oven preheated to 180 °, until the cheese is completely melted. Then sprinkle with fresh dill, and serve in cocotte bowls along with white bread.

French julienne with white wine and shrimp

Products:

1. Peeled shrimp - 200 gr.
2. Onion - 100 gr.
3. White wine - 80 ml.
4. Milk - 80 ml.
5. Butter - 70 gr.
6. Hard cheese - 50 gr.
7. Flour - 40 gr.
8. Lemon juice - 1 tbsp. a spoon
9. Curry 1 teaspoon
10. Nutmeg
11. Pepper
12. Salt
How to cook julienne in French with white wine and shrimp:

Peel and finely chop the onion, sprinkle with curry and fry in hot oil, put the peeled shrimp sprinkled with lemon juice and mix.
In another pan, separately fry the flour in butter and pour in milk and white wine in a thin stream, add salt, pepper and nutmeg.
Mix the shrimp with the sauce and arrange in cocottes or pots, sprinkle with grated cheese on top and bake for 5 minutes.
Julien in French served in cocotte makers with white wine.

Julienne with chicken and mushrooms

Products:
1. Chicken fillet - 500 gr.
2. Frozen champignons (fresh) - 300 gr.
3. Onion - 1 - 2 pcs.
4. Cheese - 200 gr.
5. Sour cream - 300 - 350 gr.
6. Black ground pepper - to taste
7. Salt - to taste
8. Flour - 1 - 2 tbsp. spoons
9. Vegetable oil - for frying

How to cook julienne with chicken and mushrooms:

Wash the fillet. Pour in water, bring to a boil. Boil the chicken fillet until cooked for about 30 minutes over low heat. Wash and clean the onion, cut into half rings. Defrost mushrooms. Heat the pan, pour 30 g of vegetable oil. Saute the onion and mushrooms, stirring occasionally, for 10-15 minutes.

Cool the chicken fillet, finely chop.
Now turn on the oven, let it heat up to 180 degrees. Add the chopped fillet to the mushrooms in the pan.

Fry the flour in a separate dry frying pan. Pour in sour cream, add salt and pepper. Heat to a boil.

Pour the creamy sauce over the chicken and mushrooms. Mix well and remove from heat.

Spread the mushroom mass into cocottes or pots. Grate hard cheese on a coarse grater.

Sprinkle mushrooms with chicken with grated cheese and put in a heated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden. Chicken julienne with mushrooms is ready. Serve immediately.

"Super Chef" wishes you bon appetit!

Do you dream of surprising guests or impressing your beloved with your abilities? Get your julienne ready! We will teach you how to do it quickly and easily!

This restaurant dish looks chic, has a surprisingly delicate taste, and is prepared much easier than it seems at first glance! We offer several options for recipes for a festive and romantic table. Given that our readers do not like complex preparations, we have found the easiest julienne recipes!

Lazy chicken mushroom julienne

Finely chop the chicken fillet, onion and fresh mushrooms. The proportions of meat and mushrooms should be approximately the same, and you need to take a little onion, 1 small head per breast is enough.

If the total amount of products is small, then you can cook everything in one pan. Put the chicken on one half, mushrooms on the other, do not forget to leave a place for the onion too. While stirring, try not to immediately mix all the ingredients, and then mix everything and fry. If you have to fry separately, then first bring the chicken to readiness, then the mushrooms with onions.

Add sour cream and a little soft processed cheese, which is sold in jars, to the finished products. Stew everything, salt to taste. At this stage, julienne of champignons and chicken can be left. Even the next day, if the guests of honor are not expected today.

When there are 20 minutes left before serving, julienne with chicken and mushrooms is laid out in cocottes, sprinkled with cheese on top and baked in the oven! You can also use the microwave if it has a grill mode, but in this case, do not forget that metal julienners cannot be used in the microwave mode!

Delicious mussel julienne

Seafood lovers will definitely appreciate the most delicate mussel julienne. It is prepared no more complicated than the recipe described above.

Dip the frozen mussels in hot water, let them defrost and rinse well. Fry onions and mushrooms in a pan, add mussels here and brown these tasty and healthy seafood a little.

For the sauce, you can use cream mixed with fried flour and sour cream, or you can take sour cream, as in the previous version. Simmer the food in the sauce for a few minutes. Spread the prepared mass in molds, sprinkle with grated cheese and bake until golden brown.

Shrimp julienne recipe

Shrimp fans will love this unusual use. First, boil them and peel them from the shell. Fry the mushrooms in butter, lightly sprinkled with flour. Feel free to pour the shrimp here (before they have had time to eat!), Simmer everything a little and pour in heavy cream or sour cream. Further, you already know how to cook julienne at home - arrange it in cocotte bowls, sprinkle with cheese and bake! By the way, treats can be baked in an air grill at a temperature of 180-200 degrees.

How to serve julienne

Any julienne should be served in the same bowl in which it was prepared. Be sure to beautifully wrap the handle of the cocotte maker with a napkin, and put the pan itself on a small plate! It is customary to serve a teaspoon as a cutlery for this dish. This is a hot appetizer, and it can act as a solo number if you invited a boyfriend or girlfriend to visit.

If you don’t have cocotte makers, you can use tatralets, small buns, silicone cupcake liners, or miniature ceramic pots as dishes.

More recently, my friends, who recently visited Paris, and I began to argue about the semantics of the word "julienne". I don’t remember how the bickering began, but truth is born in a dispute, and we managed to find out that the French and Russians understand the meaning of this word differently.

It turns out that foreign chefs call this word both cold soups and light salads, as well as the method of cutting vegetables in the form of straws. We mean a hot mushroom dish in a creamy sauce.

Once the conversation came up about this, I immediately wanted to cook fragrant julienne.

Julienne recipe menu with mushrooms and chicken:

This amazing yummy can be cooked both in special dishes called cocotte makers, and in heat-resistant pots, on a baking sheet, and even in buns and tartlets.

Mushroom pleasure is equally suitable for everyday cooking, when you want “something like that”, as well as for receptions and festive events. The difference is only in the design and delivery method.

So let's get started?

1. Classic cream recipe

The classic recipe is based on four main ingredients: mushrooms, cheese, cream and chicken meat. It is quite easy to prepare and has a bright rich taste. You can use any mushrooms you like. The chicken can also be substituted at your discretion. But it is better not to change anything in order to enjoy the true taste and exquisitely delicate combination of products.

Ingredients:

• Champignons - 400 gr.
• Boiled chicken fillet - 300 gr.
• Cream - 150 ml.
• Cheese - 150 gr.
• Onion - 2 pcs.
• Butter - 2 tbsp. l.
• Salt, spices - to taste

Cooking:

1. Cut the onions into half rings or thin sticks.

2. Pass the onion in butter until translucent.

3. Cut the pre-boiled chicken fillet into strips.

If you prefer cubes, you can grind the meat in your favorite form - this will not spoil the taste a bit.

4. Grind the mushrooms. It can be quarters of small champignons, and cubes and straws - here you can turn on your imagination.

If you want to feel exactly the mushroom flavor accent, then it is better to crumble with thin oblong-shaped plastics or just chop the hats.

5. We send sliced ​​\u200b\u200bmushrooms and chicken to the onion and fry until cooked.

6. Reduce the heat under the pan, add the cream and stir well.

7. We rub the cheese on a grater so that it can melt faster.

8. We send half of the chopped cheese to the mushroom mass and, with constant stirring, bring to a boil.

9. Add salt to your liking and add your favorite spices. You can limit yourself to ground black pepper.

10. As soon as the sauce begins to thicken, turn off the heat.

11. We spread the resulting consistency in cocotte makers.

12. Sprinkle the remaining cheese on top.

13. Send to the oven for 5 minutes at 180 degrees to form a ruddy cheese cap.

14. Having decorated our creation (or you can not decorate it - it looks very original in itself), we serve it hot.

Enjoy your meal!

2. In tartlets with mushrooms and chicken

A very original snack will be a mushroom delicacy in buffet tartlets. Both adults and children will love to eat this snack along with the "sand mold".

Ingredients:

• Fresh champignons - 250 gr.
• Sour cream - 200 gr.
• Milk - 200 ml.
• Boiled chicken fillet - 250 gr.
• Butter - 50 gr.
• Cheese - 100 gr.
• Sunflower oil - 2 tbsp. l.
• Tartlet - 10-20 pcs.
• Flour - 1 tbsp. l.
• Pepper, salt - to taste.

Cooking:

1. Grind the mushrooms with plastics and fry them in sunflower oil with occasional stirring until all excess moisture has evaporated.

2. Grind the boiled chicken meat into pieces, which we then divide with our hands into smaller pieces. We send the chicken chopped to the fibers to the fried mushrooms. Salt, pepper and mix well.

3. Melt butter until liquid in a saucepan. Then we send flour into it and mix well so that no lumps form.

4. As soon as the mixture boils, without ceasing to beat, add cold milk. After boiling, turn off the fire and cool a little.

5. As soon as the mixture has become warm, mix it with sour cream and beat until smooth.

6. Put the resulting meat and mushroom roast into tartlets, leaving them a little incomplete.

7. Pour sour cream sauce evenly on top so that the filling is well saturated.

8. Pour grated cheese on a fine grater onto each filled tartlet on top of a slide.

9. We send our creation to the oven for 10-15 minutes so that the cheese cap melts and browns.

You can decorate ready-made snacks with herbs and serve warm on the table.

Enjoy your meal!

3. With bechamel sauce

Whatever dressings are used during the preparation of this wonderful vegetable hot masterpiece, real French béchamel sauce gives it the most piquant taste, especially if it contains nutmeg.

Ingredients:

• Mushrooms - 250 gr.
• Flour - 2 tbsp. l.
• Cheese - 150 gr.
• Milk - 2 cups.
• Butter - 200 gr.
• Ground nutmeg - 0.5 tsp.
• Onion - 2 pcs.
• Salt, spices - to taste.

Cooking:

1. Chop the onions and cut the mushrooms.

Mushrooms are best combined with bechamel sauce.

2. We send 80 gr. butter in a frying pan so that it melts for further frying vegetables.

3. Put the chopped mushrooms with onions into the pan, add, lightly pepper and simmer for 10 minutes.

You can add your favorite spices, but it is advisable not to get carried away so as not to interrupt the flavor of the sauce.

4. Send the remaining butter to a small saucepan and let it melt over low heat.

5. After adding flour, mix the resulting mass well until smooth.

Be sure to watch so that lumps do not form, otherwise you will not see the real sauce!

6. Without stopping stirring the butter-flour mass, pour warm milk in a trickle.

7. Simmer with constant stirring the base of the filling and, as soon as it begins to thicken, add nutmeg and add lightly so that the sauce does not turn out fresh and remove from the stove after a minute.

8. Distribute the onion-mushroom mass into heat-resistant molds, which we fill by about half.

If there is no special dishes, you can use thick-walled clay mugs.

9. Sprinkle with half of the grated cheese and fill with bechamel so that it completely covers what has already been laid out in circles.

10. Repeat the second round of unfolding the remaining mushrooms with onions

11. In this case, first pour the sauce, and then sprinkle with the second half of the grated cheese, so that at the end of cooking we get a beautiful cheese crust.

11. We send the mugs to the oven for baking at 180 degrees for 20-25 minutes.

It can be served with tender slices of fresh bread.

Enjoy your meal!

4. Julienne with porcini mushrooms and chicken

Porcini mushrooms leave behind an incredible extravaganza of rich mushroom taste. Perhaps most of all I like to cook julienne with them. By itself, this variety of noble mushrooms is very nutritious and saturated with proteins that are useful for the body, which will more than replenish the entire daily diet no worse than a double serving of meat.

Ingredients:

• White mushroom - 0.5 kg.
• Fresh chicken fillet - 300 gr.
• Cream - 200 ml.
• Onions - 2-3 pcs. (depending on size)
• Butter - 200 gr.
• Cheese - 200 gr.
• Flour - 2-3 tbsp.
• Salt, pepper - to taste.

Cooking:

1. Dry well-cleaned and washed porcini mushrooms and cut into cubes.

2. Cut the chicken into cubes.

3. Grind the onion. It is desirable that it also be small bars.

4. Having melted 100 gr. butter, send the meat and onions to fry until half cooked.

5. We send cubes of mushrooms to the pan, add salt, pepper and, under the lid, periodically stirring, simmer for 20-30 minutes until cooked.

6. Having melted the remaining butter in a saucepan, combine it with flour and cream, stirring vigorously to make the mass homogeneous. Simmer over medium heat until thickened.

7. Pour the resulting sauce to the main ingredients into the pan and simmer for a couple more minutes under the lid.

8. Rub the cheese on a fine grater.

9. We spread the resulting mass into molds and sprinkle with cheese.

10. Send for 15-20 minutes in the oven at a temperature of 180 degrees.

Serve the prepared dish hot.

Enjoy your meal!

5. Recipe julienne in pots

A very interesting serving of this dish is in pots. Firstly, it will simmer better in the oven, and secondly, it will remain a mystery to your guests and household members until they open the lid and pick the first piece with a fork or spoon.

Ingredients:

• Mushrooms - 300 gr.
• Boiled chicken fillet - 1 pc.
• Sour cream - 100 gr.
• Cheese - 150 gr.
• Butter - 2 tbsp. l.
• Dill - 0.5 bunch
• Onion - 1 pc.
• Salt, spices - to taste.

Cooking:

1. Cut the mushrooms and boiled chicken meat into small pieces.

2. Chop the onion into cubes and pass it in oil until translucent.

3. We send the chopped meat and mushrooms to the onion, stirring occasionally, fry for 4 minutes.

4. Add chopped dill and sour cream. We add and simmer for another 5 minutes under the lid.

5. We shift the resulting mushroom filling into ceramic heat-resistant pots.

Pots can be of any shape, as long as they are closed with a lid.

6. Grate the cheese and sprinkle the contents of the pots with it.

8. We send our wonderful molds, closing with lids, in the oven for 15 minutes to bake at 180 degrees.

It can be served both closed and open.

Enjoy your meal!

6. With mushrooms and chicken in a bun

But what if you make the "dishes" for baking completely edible? For example, cut the buns, take the crumb out of them and bake a correctly calculated thick julienne in them? This cooking method will be very popular with children and those who do not have time for long meals or are on the road.

Ingredients:

• Chicken fillet - 350 gr.
• Bun - 6 pcs.
• Mushrooms - 350 gr.
• Sour cream - 200 gr.
• Cheese - 150 gr.
• Garlic - 1 clove.
• Sunflower oil - 2 tbsp. l.
• Salt, spices - to taste.

Cooking:

Cut fresh chicken meat into strips or bars and fry with chopped garlic clove in oil for 7 minutes.

Grind the mushrooms into strips and send to the pan with the chicken. Stirring occasionally, evaporate the liquid that appears from the mushrooms (about 5-8 minutes).

Grate the cheese.

Mix half of the shredded cheese with sour cream.

We send the cheese-sour cream mixture to the chicken with mushrooms, add pepper and mix well, then simmer for 4 minutes until thickened.

Cut the tops off the buns and remove the crumbs.

We fill the bread "dishes" with julienne.

Sprinkle with the other half of the grated cheese.

We send the filled buns to the oven for 15 minutes. 5 minutes before the end of baking, you can also send the remaining “lids” there, so that later they can “cover” the julienne when serving.

If it's for a road trip or a picnic, you can put the lids on right away so that the melting cheese will "melt" them when baking.

Enjoy your meal!

7. How to cook julienne at home on a baking sheet

But what if there is no time to mess with cocottes, pots and buns, and there will be quite a lot of guests or household members? Can be cooked on a baking sheet!

Ingredients:

• Champignons - 400 gr.
• Cheese - 250 gr.
• Boiled chicken meat - 350 gr.
• Cream - 150 gr.
• Onion - 2 pcs.
• Butter - 3 tbsp. l.
• Flour - 1 tbsp. l.
• Salt, pepper - 0.5 tsp each

Cooking:

1. Grind the onions in a way convenient for you.

2. Finely chop the boiled chicken meat. The smaller, the tastier!

3. We make mushroom slices into strips.

4. Pass the chopped onion in butter until translucent.

5. We send mushrooms to the onion and evaporate the liquid with occasional stirring.

6. We also send the chopped chicken to the pan, add salt, pepper and fry with mushrooms for a couple of minutes.

7. In another dry frying pan, fry the flour until golden brown and dilute with cream with vigorous stirring. Let it boil and remove from the stove.

8. Pour the creamy mass into the chicken-mushroom mixture and mix well, then cook for a couple of minutes over medium heat.

9. Put the resulting consistency from the pan on a baking sheet and sprinkle with grated cheese.

10. We send it to the oven preheated to 180 degrees for 15 minutes until a baked cheese crust appears.

You can serve both on a baking sheet, and dividing into portioned pieces, decorating with herbs.

Enjoy your meal!

8. With potatoes, chicken and mushrooms in pots

Very satisfying and “immediately with a side dish” is a julienne with potatoes. This option is very popular with men.

Ingredients:

• Fresh chicken fillet - 500 gr.
• Cheese - 250 gr.
• Mushrooms - 500 gr.
• Cream - 300 ml.
• Onion - 2 pcs.
• Sunflower oil - 2 tbsp. l.
• Butter - 100 gr.
• Flour - 2 tbsp. l.
• Dill - 0.5. beam
• Salt, pepper - to taste.

Cooking:

1. Cut the boiled chicken meat into cubes.

2. Shred the mushrooms in stripes. Mushroom hats are the best.

3. Grind the onion into strips or quarters of rings.

4. Grate the cheese.

5. We send the onion to fry in sunflower oil until a translucent color.

To avoid bitterness, it is not advisable to bring the onion to a golden color.

6. Dip the chopped mushrooms into the onion and fry until all excess liquid has evaporated for about 5 minutes. Add salt at your discretion.

7. Add chicken meat and stir fry for a couple more minutes.

8. In the same pan, lightly fry the flour for a couple of minutes.

9. We send the butter to the flour and, as it melts, mix well until a homogeneous consistency.

10. Add cream, add salt, pepper, mix thoroughly and simmer until thickened under the lid for about 5 minutes over medium heat.

11. Cut the potatoes into cubes and distribute them among the pots.

12. Sprinkle potatoes with chopped dill.

13. Spread the chicken and mushroom mass on top.

14. Pour thickened sauce. You can even lightly mix right in the pots so that the sauce is distributed over the voids between the ingredients.

15. Sprinkle with grated cheese to make a good layer of cheese cap.

16. We send the pots closed with lids to an oven preheated to 180 degrees for 20-30 minutes so that the potatoes have time to stew well.

Serve this potato-mushroom delight preferably hot.

Enjoy your meal!

9. Video - How to cook julienne with mushrooms and chicken at home

You can cook a wonderful julienne at home quite quickly and simply. The following video demonstrates this clearly.