One of the most famous and popular hot Russian appetizers, julienne, like many other dishes we love today, comes from France. However, for the French, julienne is primarily a way of cutting food.

Seeing the word in a recipe text julienne(julienne) experienced cook understands that food should be cut into thin, not too long strips. And yet, in Russian cuisine, this word has taken root as the name of a hot appetizer, prepared and served to the table in a special container - cocotte maker

The name of the utensils for preparing julienne was not in vain, because initially julienne was called cocotte, thereby hinting that it was made from chicken meat. And to this day, despite the established and established confusion with names, classic julienne- this is chicken julienne with bechame julienne sauce.

Unfortunately, in our modern everyday home kitchen, cooking julienne is becoming less and less common, but even our grandmothers respected this appetizer and prepared it quite often. Today, for most of us, preparing julienne seems too troublesome and expensive. And completely in vain! Cooking julienne is easy and enjoyable, and by placing wonderful cocotte makers with a tasty snack on the table, you will experience well-deserved pride, enjoying the praises of your loved ones.

Let's figure out how to cook julienne correctly:

Although classic julienne prepared from a strict set of ingredients, including poultry, seasonings and bechamel sauce, modern cuisine allows for a much wider range of products involved in the preparation of this snack. And these are not only mushrooms, which have firmly taken root in both Russian and French julienne recipes.

Today, julienne is prepared from poultry and meat, fish and seafood, vegetables and mushrooms. Today's chefs are not too strict when it comes to choosing sauces in which julienne is baked. Along with the classic milk bechamel sauce, creamy bechamel, broth-based bechamel, and cheese sauce are used in the preparation of julienne.

There are quite often recipes that suggest replacing bechamel sauce with sour cream or thick cream. And this variety has its own special charm, allowing us not only to enjoy the delicacy of our favorite snack, but also to prepare it in full accordance with our personal taste preferences, giving free rein to our imagination and culinary skills.

Below are the most important tips And interesting recipes, which will definitely help even if not too much for experienced housewives, and will always tell you how to cook julienne:

1. In order to prepare real classic julienne, and even more so, in order to properly serve such julienne to the table, you will definitely need special portion ladles with handles - cocotte makers.

Choice of cocotte makers in modern kitchenware stores is very wide. You can find steel and copper cocotte makers, ceramic and glass ones made from special heat-resistant glass. Please pay Special attention for classic stainless steel cocotte makers. Such cocotte makers are light and convenient, easy to care for, and the thin walls of these cocotte makers will allow you to quickly bake julienne without allowing it to dry out excessively. Just try not to forget that hot cocotte makers should be served to the table, placing them on a small plate covered with a napkin, and the handle of the cocotte maker should be wrapped in a napkin or a special paper decoration that protects your guests from burns.

2. Often the stumbling block when preparing julienne is béchamel sauce. Housewives complain about the impossibility of cooking it without lumps, get upset and completely give up cooking julienne. And completely in vain.

Making a smooth bechamel sauce is not easy, but very simple! The secret is very hot milk and continuous stirring.. In a thick-bottomed saucepan, melt one tablespoon of butter, add one and a half tablespoons of flour to it and fry for two minutes, stirring constantly with a whisk. Remove the saucepan from the heat and wait until the flour and butter stop bubbling. At the same moment, pour in a glass of very hot milk in one fell swoop and immediately begin to actively stir the flour into the milk. Do not pour milk in a thin stream, it is very important to pour in all the liquid at the same time! Continuing to stir the sauce with a whisk, return the saucepan to the heat and cook the sauce for a couple of minutes until thickened. At the very end, add salt to taste. If desired, milk can be replaced with any liquid of your choice. It can be cream, meat, chicken or vegetable broth.

3. Let's try to cook classic julienne with chicken and mushrooms .

Wash, peel off films and cut into thin strips one chicken breast. Wash and cut into strips 50 g. fresh champignons. Cut one onion into quarter rings. Heat a tablespoon in a frying pan olive oil, add the onion and fry until translucent, then add the chicken and mushrooms. Fry everything together, stirring occasionally, until all the juice released by the mushrooms has completely evaporated. Remove from heat.

Separately, prepare milk or cream bechamel sauce. Grease the cocotte bowls with butter, fill with fried chicken and mushrooms and pour over the sauce. Sprinkle the top of the julienne with finely grated Parmesan. Bake in an oven preheated to 200⁰ for 10 minutes. Serve immediately.

4. It turns out incredibly tasty and very aromatic. julienne of porcini mushrooms in sour cream sauce .

During the season, you can prepare this julienne from fresh mushrooms; during the rest of the year, frozen mushrooms are perfect. Boil 500 gr. porcini mushrooms in lightly salted water for 10 minutes. Drain the water, cool the mushrooms and cut into thin strips. Melt one tablespoon of butter in a frying pan, add the chopped onion and fry until translucent. Then add the mushrooms and fry everything together for 15 minutes.

Pour 200 ml into a small bowl. sour cream, add one tablespoon of flour and stir thoroughly. Rearrange sour cream sauce to the mushrooms, add salt and black pepper to taste, stir and simmer everything together for 10 minutes, stirring occasionally.

Rub the inside of the cocotte bowls with a clove of garlic cut in half and fill them with julienne. Sprinkle the julienne with grated Parmesan and bake in an oven preheated to 200⁰ for 15 minutes.

5. It turns out excellent too julienne made from dried mushroomsV .

Sort it out, rinse thoroughly and pour 30 grams of cold water into it. dried forest mushrooms. Bring the water to a boil and cook the mushrooms over medium heat for three minutes. Drain the mushrooms in a colander and rinse again. Let the water drain and then cut the mushrooms into thin strips.

Peel and chop one small onion and two cloves of garlic. Heat one tablespoon of butter in a frying pan, add the onion and garlic and fry them for two minutes, then add the mushrooms, pour in two tablespoons of mushroom broth and simmer everything together over medium heat for another five minutes.

Separately, prepare the creamy bechamel. When the mushrooms are ready, add a pinch of grated nutmeg, salt and black pepper to taste. Pour the sauce over the mushrooms, stir and remove from heat. Place the julienne in buttered cocotte makers, sprinkle with grated cheese and bake in an oven preheated to 200⁰ for 10 minutes.

6. Julienne with turkey will delight you with its delicate, very delicate taste and aroma.

Melt two tablespoons of butter in a frying pan, add one onion, cut into half rings, and fry until the onion is translucent. Then add 300 gr. turkey meat, cut into thin strips. Fry everything together for another 10 minutes. Remove from heat, pour 20 grams into the pan. good cognac, quickly light it and let it go out completely.

Prepare one and a half glasses of bechamel milk sauce, season it with one tablespoon of sour cream, salt and nutmeg to taste. Grease the cocotte bowls with butter, fill with fried turkey meat, pour over the sauce and sprinkle with grated cheese. Bake in an oven preheated to 200⁰ for 10 minutes.

7. It turns out very tasty and aromatic julienne, cooked with boiled beef tongue .

Heat one tablespoon of vegetable oil in a frying pan, add one onion, cut into half rings, and fry until transparent. Then add 200 gr. fresh champignons, cut into thin strips. Fry everything together for another 10 minutes.

Remove mushrooms and onions from heat and mix with 300 gr. boiled beef tongue, cut into thin strips. Add one tablespoon of very thinly chopped parsley, 100 g. sour cream, salt and pepper to taste. Mix everything thoroughly, place in cocotte bowls and sprinkle with grated cheese. Bake in an oven preheated to 200⁰ for 10 minutes.

8. If you are a fan fish dishes, we can recommend you to try Julienne with cod .

Heat one tablespoon of olive oil in a frying pan, add one chopped onion and fry until translucent for a couple of minutes. Then add 100 g to the onion. fresh champignons, cut into strips, and cook everything together for another 8 - 10 minutes. When the mushrooms are ready, add 200 grams to them. cod fillet, cut into small pieces, mix and cook covered for five minutes.

Separately, prepare the creamy bechamel, seasoning it with a pinch of nutmeg, salt and white pepper to taste. Place the mixture of mushrooms and fish into the garlic-rubbed cocotte bowls, pour the sauce over everything and sprinkle with grated Parmesan. Bake in an oven preheated to 180⁰ for 10 minutes.

9. The original one turns out to be especially tasty. Julienne with mussels and shrimp .

Place 200 g in a small saucepan. frozen cocktail shrimp without shell and 200 gr. frozen peeled mussels. Add 50 ml to seafood. dry white wine, bring to a boil and simmer over low heat for three minutes. Remove from heat and drain seafood in a colander.

Heat two tablespoons of vegetable oil in a frying pan, add one chopped onion and fry until transparent, then add 200 grams to the onion. fresh champignons, cut into thin slices, and cook everything together for another 10 minutes.

Separately, prepare the creamy bechamel, seasoning it with salt and black pepper to taste. Rub the cocotte bowls with a clove of garlic and place the seafood in them. Mix the fried mushrooms with the sauce and pour the resulting mixture over the seafood. Sprinkle the julienne with grated Parmesan and bake in an oven preheated to 180⁰ for five minutes.

10. If you have not yet acquired cocotte makers, but want to treat your guests to delicious julienne right now, you can prepare a spicy shrimp julienne directly in champignon caps .

Boil 12 large mushrooms in boiling salted water for three minutes. Place the mushrooms in a colander, let the water drain, and then carefully cut out the stems with a sharp knife. Heat 2 tbsp in a frying pan. tablespoons butter, add one chopped onion and fry until transparent. Then add the stems of mushrooms, cut into strips, and 150 gr. peeled shrimp. Fry everything together for a couple more minutes and then remove from heat.

Separately prepare one glass cream sauce bechamel, add 50 ml to it. dry white wine, salt and white pepper to taste. Pour the sauce into the shrimp and mushrooms, stir and simmer everything together over low heat for three minutes. Place the champignon caps in a greased baking dish, fill them with julienne and sprinkle with grated Parmesan. Bake in an oven preheated to 180⁰ for 5 - 7 minutes.

Chicken and Mushroom Julienne

What to cook quickly and tasty for dinner

To prepare a classic julienne with mushrooms and chicken, you don’t need mysterious ingredients or tricks. One hour, regular ingredients, a couple of frying pans - all ready

1 hour 30 minutes

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair to gastronomy to believe that julienne or julienne are mushrooms with 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 in an ordinary Russian kitchen.

Julienne is translated from French as “July”. This culinary term was first heard from chef François Massialo. He used it to refer to cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France is called “cocotte” (translated from French as “rooster”) still remains a mystery. However, the latter name is also used in our country when talking about this dish. “Cocotte makers” are special portion forms (with a capacity of 100 grams) in which julienne is prepared.

Julienne can be prepared in one form - for the whole company at once, and then divided into deep portioned plates and served immediately, without hesitation. But you shouldn’t cook it for future use - julienne cannot be called a “second day dish”. Let's figure out how to properly cook julienne with mushrooms and chicken!

What you need for julienne

So, let's prepare julienne with mushrooms and chicken. In front of you - classic recipe!

Ingredients

If you don’t have portioned baking pans, use shortbread pans. tartlets. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the dish warm longer.

Stage 1: prepare the filling

1. The dish cooks very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
2. Cut the chicken fillet into large pieces, but thin flat slices, salt. You will need to chop it into small pieces after frying.
3. Chop the mushrooms immediately 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 crust(2 minutes is enough for each side). Set it aside to cool slightly.
6. Now fry the onion until golden brown and place it in a separate bowl.
7. Heat the pan again, add a little oil and fry the mushrooms on maximum temperature. Place them in a bowl with onions.
8. Cut the cooled chicken small cubes, combine with mushrooms and onions.

To prevent the mushrooms from releasing juice, throw them in small portions - in 1 layer - onto a hot frying pan and be sure to cook at maximum temperature. This way they will not give water, but will get a golden brown crust.

Stage 2: preparing the famous Bechamel

1. Heat a clean, dry frying pan slightly without oil. Add the flour and fry it until light brown, stirring constantly. baked milk.
2. Add the butter and immediately mix the ingredients vigorously until the mass is homogeneous, without lumps.
3. Continuing to stir vigorously, pour in the cream.
4. Add salt, nutmeg and prepare sauce over medium heat until it thickens.

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. Taste for salt and pepper.
2. Turn on the oven 180 degrees for preheating.
3. Grate the cheese on a coarse grater.
4. Divide the filling and sauce into cocotte makers or place in one large mold. Sprinkle cheese on top.
5. Place in preheated oven for 15 minutes.
6. The 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 place it on the table on special stands. Can you offer it for julienne? fried toast with garlic and a glass of dry white wine.

If you want to serve julienne during a party, then you should not prepare it before the guests arrive. Divide the filling with cheese into the molds and place in the oven immediately before serving.

Cooking, saving time

This three-step recipe may seem 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 chopping onions, chicken and mushrooms, plan another 15 for frying vegetables, 7 for preparing the sauce.

Want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you shouldn’t combine all the ingredients in one bowl - you’ll end up with a watery stew.

Thanks to its simple ingredients and quick cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and a small portion will not allow you to put on extra pounds!

In contact with

Julienne - delicious and simple snack, which can become like festive dish, and for every day. Traditionally, it is served to the table in small molds - cocotte makers. But for an original presentation you can use soft bun or a tartlet. How to prepare such a dish, read the article.

How to cook julienne with chicken and mushrooms - features and secrets

It’s very simple to prepare a snack at home, but to make the taste of the dish unforgettable, you need to use the following tips:

• Use chicken meat only boiled without skin. Usually the breast is chosen, but you can use any part of the bird.
• By classic recipe Champignons are added to the julienne, which are pre-fried. But you can take others instead, but only with tender pulp and a weak aroma.
• The sauce for the dish must be creamy or, in extreme cases, sour cream. Don't add mayonnaise, it will only spoil the taste.

How to cook julienne with mushrooms and chicken in portions

Baking the dish according to the traditional recipe is very simple, the main thing is to strictly adhere to the recipe. Here are the products you will need:

• chicken meat – 200 gr.;
• mushrooms – 150 gr.;
• dry onion – 3 heads;
• Gouda cheese or any other – 75 gr.;
• butter – 70 gr.;
• milk – 100 ml;
• oil for frying;
• dry wine (white) – 60 g;
• sifted flour – 15 g;
• spices (nutmeg, Bay leaf, cloves, peppercorns) and salt.

Recipe:

• First, prepare the onion dressing. For this you will need 2 onions. Peel them and cut them into quarters from the ring. Fry in vegetable oil until transparent. Five minutes before the onions are ready, pour in the wine, stir and let the alcohol evaporate. Transfer the fried onion to paper towel. This will allow excess oil to be absorbed into the paper.

• Rinse the mushrooms well, peel if necessary. Cut them into thin strips. Chop the remaining onion and combine with mushrooms. Transfer the mixture to a heated frying pan.

• Fry mushrooms and onions over low heat for about 10 minutes.

• Before cooking chicken, remove film and fat from meat. Put in cold water, add cloves and bay leaves, salt. Boil the breast until tender, then place on a plate to cool.

• Now you need to cook the Bechamel sauce. First melt the butter in a frying pan.

• Then add flour, mix the mixture well and fry it for 3 minutes over low heat.

• Pour warm milk into the pan. When cooking, the sauce must be stirred all the time.

• When the mass becomes white and thickens, add nutmeg and salt. Boil the sauce for another five minutes and remove from heat.

• In a separate container, mix chopped chicken, fried onions, mushrooms and sauce.

• Prepare the cocotte makers for preparing the dish. Divide the mushroom mixture into the pots in small portions.

• Place shredded hard cheese on top.

• Preheat the oven to 220 degrees. Bake the julienne for 10 minutes.

• The finished dish is served in molds, which must be placed on a plate.

How to cook julienne with mushrooms and chicken in a bun

Surprise your guests with an original dish for serving the dish - a bun. For this type of julienne, prepare the following ingredients:

• small buns - according to the number of guests;
• mushrooms (champignons) – 250 gr.;
• chicken meat – 250 gr.;
• dry onion – 2 heads;
• medium fat sour cream – 50 ml;
• hard cheese – 150 gr.;
• oil for frying;
• spices, herbs and salt.

Progress:

• The products need to be prepared: boil the chicken meat with spices, peel the onion, and rinse the champignons in running water. Then chop the mushrooms.

• Cut the onion into cube shape.

• Pour vegetable oil into a well-heated frying pan, fry the mushrooms and onions. At the same time, make sure that the onions do not turn brown, otherwise the julienne will acquire a bitter taste.

• Boiled chicken meat must be finely chopped. If you leave large pieces meat, then the julienne will not acquire a uniform consistency.

• Add chopped chicken to mushrooms and onions, add sour cream, salt and spices. Mix well and continue to simmer the mixture for 5 minutes.

• Prepare the buns. Cut off the top part and remove the crumb from the middle.

• Fill the buns tightly with the sour cream mixture.

To make the taste of the dish more aromatic, you must follow the following tips:

• If you fry the onions for julienne only until transparent, the taste of the dish will be more delicate and there will be no bitterness.
• Instead of champignons, you can add chanterelles, oyster mushrooms or porcini mushrooms. But before frying them, prepare according to the type of mushrooms (boil or soak in salted water first).
• Serve julienne to the table in portions and warm.
• Utensils for baking can be absolutely any and even edible (tartlets, bread, vegetables), but only small in size.

Which can be used as 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 champignons onion, salt, pepper and simmer, stirring occasionally for seven to eight minutes, trying to evaporate 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.

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

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

Lazy chicken mushroom julienne

Finely chop chicken fillet, onion and fresh champignons. 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 volume of food is small, then you can cook everything in one frying pan. Place the chicken on one half, the mushrooms on the other, and don’t forget to leave room for the onions too. While stirring, try not to mix all the ingredients at once, and then mix everything and fry. If you have to fry separately, cook the chicken first, then the mushrooms and onions.

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

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

Place frozen mussels in hot water, let defrost and rinse well. Fry onions and mushrooms in a frying pan, add mussels 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 use sour cream, as in the previous version. Simmer the ingredients in the sauce for a few minutes. Place the prepared mixture into molds, sprinkle with grated cheese and bake until golden brown.

Shrimp julienne recipe

Shrimp lovers will love this unusual use of shrimp. First, boil them and remove the shell. On butter fry the mushrooms, lightly sprinkled with flour. Feel free to pour the shrimp here (before you have time to eat them!), simmer everything a little and pour in heavy cream or sour cream. Next, you already know how to prepare julienne at home - put it in cocotte makers, sprinkle with cheese and bake! By the way, you can bake treats in a convection oven at a temperature of 180-200 degrees.

How to serve julienne on the table

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

If you don’t have cocotte makers, you can use tatralets, small buns, silicone molds for cupcakes or miniature ceramic pots.