7 recipes for delicious julienne with champignons

2024 Author: James Gerald | [email protected]. Last modified: 2024-01-12 17:37

Fragrant julienne with mushrooms in a pan is an original and tasty dish that diversifies the diet and delights guests. It is important to know how to properly prepare mushroom julienne, what to refer to when choosing ingredients and what to serve. Our step-by-step photo recipes will help you.

How to cook champignon julienne in a pan

1. Champignons are the safest type of mushrooms. But their choice for cooking should be treated with increased care. When buying, it is important to pay attention to the appearance of the mushrooms, the shelf life. The color of fresh champignons is pale pinkish, beige or white. There should be no blackouts on the cap.
2. What julienne is made of: chicken, mushrooms, cheese. Other ingredients are added to enhance the flavor, with an emphasis on chicken or mushrooms. This dish is usually prepared in the oven. But there are "lazy" recipes that use a frying pan or slow cooker.
3. Julienne is served in special metal cocotte bowls. Sometimes they use tartlets, puff pastry, foil, pancake bags, and a "barrel" of pumpkin.
4. Mushrooms for cooking julienne are allowed to be used fresh, canned (it is important that there is no pickle in the jar, it will spoil the taste of the dish), dried, frozen. Fresh mushrooms are often used.
5. Fresh fruits must be thoroughly washed, then peeled and chopped into strips. Cutting into thin slices will only enhance the mushroom flavor.
6. Chicken fillets should also be cleaned of veins and film. It is cut identically to mushrooms - into strips. Onions are often cut into half rings.
7. It's important to prepare the perfect julienne sauce. Usually they take sour cream for the base, and a chicken egg as a thickener. Some housewives use béchamel sauce for serving.
8. The finished dish is laid out in a metal cocotte maker, and it is placed on a flat plate.
9. To improve the taste of julienne, the mushrooms should be soaked in cool water for half an hour before cooking and slicing. Then dry and only then proceed to shredding.
10. Sour cream for the sauce is allowed to choose any fat content - it all depends on personal tastes and preferences. But the fatter the sour cream, the tastier the sauce will turn out.
11. It is important not to overdo it with spices and onions while cooking julienne, otherwise the spices can overpower the mushroom taste and aroma.

Classic champignon julienne in a pan

What could be better than the classics? This recipe has an incredibly delicious taste.

For the classic champignon julienne recipe in a pan you will need:

• chicken - 2 fillets;
• 3 onion heads;
• sunflower oil - for frying;
• mushrooms - 600 g;
• cheese - 200 g;
• salt pepper;
• fat cream - 300 ml;
• flour - 4 tbsp. l.;
• butter - 60 g.

Preparation:

Rinse the chicken, dry it and chop it into strips. Fry over medium heat with the addition of refined oil

Peel the mushrooms, rinse, put on a towel. Cut into strips

Chop the onion in half rings. Fry in another container, separately from the chicken, in heated sunflower oil

Add mushrooms to onions. Mix. Wait until the fruits give juice. Stir all the ingredients in one pan, season with salt and pepper

For the sauce, melt the oil ingredient, add to the cream and flour. Pour over to semi-finished julienne

Grind the cheese and sprinkle on the dish. Cover the container and leave on low heat for 10 minutes

Julienne with mushrooms and cheese

Delicious and fragrant julienne will not leave anyone indifferent.

What you need:

• champignons - 500 g;
• milk - 500 ml;
• parmesan - 150 g;
• flour - 75 g;
• 1 onion head;
• salt pepper;
• spices for mushroom dishes;
• refined oil - for frying;
• butter - 75 g.

Cooking step by step:

Peel the mushrooms from the film, rinse and dry. Cut into strips or medium-sized cubes

Chop the onion into half rings (you can use a coarse grater)

Grate the cheese

Fry the mushrooms in a preheated pan with the addition of butter. Add onion, salt and pepper, add spices

Remove from heat when the onion is translucent

Melt the oil ingredient, add flour and pour in milk. This must be done with a thin stream. Stir constantly, waiting for the sauce to thicken to the consistency of liquid sour cream. Add nutmeg for flavor

Pour the sauce over the half-finished julienne and simmer for another 10 minutes. over low heat

Julienne with chicken and mushrooms

For 8 people you will need:

• champignons - 600 g;
• chicken fillet - 700 g;
• onions - 4 pcs.;
• cream - 400 ml;
• cheese - 300 g;
• vegetable oil - for frying;
• salt pepper;
• basil leaves - for decoration.

Preparation:

• Peel the chicken fillet, rinse, dry and cut into strips. Fry with oil.
• Cut the onion into rings, add to the chicken and turn the heat to a minimum. Cut the champignons into large cubes and add to the chicken fillet with onions. Put on medium heat. Wait until the mushrooms "run out" with juice. Then season with pepper and salt. Simmer for 7 minutes.
• Pour the cream into the pan and simmer for another 5 minutes.
• Grate cheese and put on a dish. Cover the container with a lid and simmer until the cheese is melted.

Champignon dish with sour cream

Julienne with sour cream turns out to be very tender. The main thing is to choose fresh mushrooms.

You will need:

• mushrooms - 600 g;
• onions - 3 pcs.;
• chicken breast - 1 pc.;
• sour cream - 400 ml;
• flour - 100 g;
• salt pepper;
• mustard - 50 g;
• cheese - 100 g.

How to cook step by step:

Pour flour into a hot frying pan and fry until yellow. Mix mustard with sour cream. Season with salt and add toasted flour. Stir well. Julienne sauce is ready

Coarsely cut the champignons into strips. Chop the onion into rings. Fry for 5 minutes

Rinse the chicken breast and boil in salted water (20 minutes). Cut into strips

Add a layer of boiled chicken to the mushrooms and onions, then pour the sauce over everything. Sprinkle with pre-grated cheese. Send the container to the oven for 15 minutes

Serve the dish with mushrooms in portions. Decorate with herbs. For a side dish, mashed potatoes or boiled potatoes are usually used.

A simplified recipe for julienne with mushrooms in the oven

We offer a quick and easy recipe for julienne with champignons.

You will need:

• main ingredient - 450 g;
• onions - 4 pcs.;
• oil - 80 g;
• vegetable oil - for frying;
• cheese - 130 g;
• cream - 180 g;
• salt pepper;
• greens - for decoration.

Preparation:

Peel the onion and cut into cubes

Rinse the mushrooms thoroughly, remove the film, dry. Chop into strips

Grind the cheese with a grater

Heat a frying pan, pour in oil, add mushrooms. Fry over medium heat, wait until the mushroom juice has evaporated

Put the mushrooms in a deep plate. Salt and pepper. Fry chopped onions over low heat until transparent. Add mushrooms

Add flour and fry, mixing thoroughly with other ingredients. Add cream and thicken the julienne. Simmer for another 5 minutes, then remove from heat. You can add spices to taste during cooking

Lay out the dish over the ceramic cocotte makers. Place grated cheese on top. Bake in the oven for 5 minutes, until the julienne is "grabbed" by the cheese cap. The finished dish should be served hot with garnish and garnishes

Champignon julienne in a pan with herbs and garlic

Ingredients:

• champignons - 500 g;
• fillet - 300 g;
• onion - 3 heads;
• garlic - 2 teeth;
• fat sour cream - 200 g;
• salt, pepper, spices;
• cheese - 150 g.

How to cook:

1. Wash the mushrooms, dry and chop. Fry in an oiled skillet until the liquid evaporates.
2. Rinse the fillet and cut into strips along with the onion.
3. Chop the garlic using a press. Fry lightly in another non-stick container, then add the onions. Bring to half-readiness. Add fillets and continue cooking.
4. Add mushrooms to the chicken with onions, reduce the heat to a minimum. Add sour cream, mix thoroughly. Season with salt, pepper, spices, boiling water (75 ml). Simmer for 10 minutes.
5. Grate the cheese and add to the dish. Cover the container until the cheese ingredient is melted.

Champignon julienne in a pan with cream and nutmeg

To prepare julienne from fresh champignons with the addition of nutmeg in a pan, you will need:

• mushroom ingredient - 550 g;
• low-fat cream - 200 g;
• flour - 40 g;
• nutmeg;
• Parmesan cheese - 100 g;
• onion heads - 2 pcs.;
• refined oil;
• salt pepper.

Cooking step by step:

Rinse the mushrooms thoroughly, peel them, place them on a towel or dry napkins until the water drains

Heat a frying pan over a fire, add oil. Add the chopped onion rings. Salt. Saute over low heat. Sea salt can be used

Cut the main mushroom ingredient into cubes. Add to onions. Stir and continue frying

Add flour. Mix all ingredients. Pour in the cream, season the dish with nuts. Season with pepper and salt to taste. Simmer for 5 minutes

Grate cheese and sprinkle with half-finished julienne. Cover and turn off heat

Julienne with champignons in a pan is not only tasty, but also healthy. Mushrooms are rich in fats, carbohydrates, vitamins. They will help diversify the taste of ordinary chicken and surprise guests. The main thing is to adhere to the recipe, not to overdo it with salt and spices.