Mushroom julienne - general principles and methods of preparation
Julienne is a fine French dish, which is usually served on a festive table. But it’s not difficult to cook julienne, because it can be served on weekly evenings. True, the dish, thanks to the use of sour cream sauce, is high in calories - you should not cook it very often.
Mushroom julienne - product preparation
Real mushroom julienne is prepared not only from fresh, but also from canned, frozen or dried mushrooms. Canned mushrooms should be thrown into a colander, frozen ones should be rinsed with running water, then squeezed out, and dried ones should be soaked in hot water, wait until they swell and squeeze.
Julienne made from fresh mushrooms is the most common - such mushrooms should be peeled and washed. It is important and correctly cut the mushrooms. For julienne, mushrooms need to be cut into thin strips - this will not only provide a beautiful appearance for the dish, but also make its taste more harmonious.
If meat is added to the mushroom julienne, then parts of the legs, thighs or chicken fillet should be selected. The meat must be cleaned of the skin, and then cut into thin strips. Onions are best cut in half rings or rings.
The sauce with which julienne is also important. It is better to take either sour cream (sour cream + mayonnaise or sour cream, thickened with an egg). You can use bechamel - flour, fried to a slightly brown color and mixed with butter and milk.
Mushroom julienne - cooking utensils
For the preparation of julienne, cocotte makers are used. In the same forms, julienne is served on the table. If there are no coconuts, then you can use small clay pots or cupcake tins. When serving, coconut makers need to be placed on plates covered with napkins. You can also use tartlets or small unleavened buns, from which the pulp must first be removed.
Mushroom julienne - best recipes
Recipe 1: Classic Julienne with Chicken and Mushrooms
Description: This recipe is a classic of the genre, because in its preparation add both mushrooms and chicken.
Ingredients:
500 grams of chicken,
500 grams of mushrooms,
200 grams of hard cheese
200 grams of onion,
300 grams of sour cream
butter, salt, pepper.
Cooking method:
1. Onions must be cut into small pieces and fry in a skillet 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. Chicken meat and mushrooms should be placed in the pan to the onion. Lightly salt and pepper. And all together it is necessary to fry until cooked. After waiting for the evaporation of moisture, it is worth turning off the fire.
3. Forms for julienne need to be greased with butter. Then you need to put in them the fried foods, then pour in pre-prepared sauce or sour cream, finally sprinkle with grated cheese. Then put the tins in the heated oven for a quarter of an hour.
4. To determine the readiness of julienne is simple - a crispy golden crust will indicate that the dish can be removed.
Recipe 2: Champignon Julienne
Description: this recipe simplifies cooking julienne with mushrooms - only mushrooms are used here. By the way, it is not necessary to take champignons for cooking, oyster mushrooms, porcini mushrooms, and brown boletus are also suitable. The cooked dish can be decorated with parsley leaves.
Ingredients:
500 grams of champignons,
300 grams of hard cheese
a couple of onions,
200 grams of sour cream,
vegetable oil, pepper, salt.
Cooking method:
1. To start the onion regimen in small pieces and put it on a frying pan with oil. Onion should be fried until golden brown.
2. Mushrooms should be washed and cut into 4 parts - they should be put in the pan to the onion.
3. Sour cream should be added to already cooked mushrooms. If a lot of juice is formed, then you should add a pinch of flour, and then put it all out. Add pepper and salt to taste.
4. Stew julienne for about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put julienne in tartlets. Another option: before adding cheese, you can decompose the julienne into coconut dishes, and then sprinkle with cheese and put in the oven for 5 minutes.
Recipe 3: Mushroom Julienne with Spinach
Description: greens can give a spicy taste to almost any dish. She especially revives the julienne, which, thanks to sour cream, is very satisfying.
Ingredients:
400 grams of mushrooms,
200 grams of frozen spinach,
300 grams of sour cream
a tablespoon of vegetable oil,
clove of garlic
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 slices.
2. Spinach must be thawed, then pour out the liquid and chop the greens.
3. Heat oil in a frying pan and fry the mushrooms with a pre-chopped clove of garlic. Then add sour cream and spinach to the same place, season with pepper, salt, and after - stew for 5-7 minutes.
4. The mushroom mixture must be laid out in small pots and sprinkled with grated cheese.
5. In the oven preheated to 200 degrees, you need to put the julienne pots and bake the dish for about 10 minutes. Serve hot on the table.
Comments
I didn’t leave the toilet all night, although I ate 1
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