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The delicate and pleasant taste of chanterelles cannot be confused with other types of mushrooms. One has only to add cheese and sour cream to the mushrooms - you get an excellent chanterelle julienne.

The main ingredient in julienne is sour cream or cheese sauce. In addition, you can supplement chanterelle julienne with any meat components - chicken, ham, seafood and fish.

I must say that you can take both fresh and frozen chanterelles for the dish.

Simple chanterelle julienne recipe

We want to offer a simple recipe for chanterelle julienne, the preparation of which will take very little time.

• chanterelle mushrooms - 500 g;
• onion - 3 heads;
• flour - 1.5 tbsp. l .;
• cream (sour cream) - 5 tbsp. l .;
• Russian cheese - 200 g;
• olive oil - 3 tbsp l .;
• ground black pepper - 0.5 tsp;
• salt to taste.

Finely dice the onion and fry until soft.

Cut the chanterelles into noodles, add to the onion and fry over medium heat for 10-15 minutes.

Pour cream into the mushroom mixture, stir and simmer for 3-5 minutes.

Pour flour in portions into the pan to the cream and mix thoroughly.

Season the mixture with salt, sprinkle with pepper, stir and simmer for 2 minutes.

Put julienne in molds, sprinkle with grated cheese on top.

Preheat the oven to 180 ° C, place the tins in it and bake for about 10 minutes.

Chanterelle and julienne nutritious mushrooms will turn out to be very tasty and will delight your family.

Recipe on how to cook julienne with chicken and chanterelles

Today, almost every housewife uses a recipe for julienne with chicken and chanterelles to surprise her family and friends. Although this dish is quite easy to prepare, it has no equal in satiety and nutritional value.

• chanterelles - 400 g;
• chicken meat (breast or fillet) - 400 g;
• sour cream and cream - 150 g each;
• onions - 2 pcs.;
• cheese (Dutch or Russian) - 200 g;
• flour - 2 tbsp. l .;
• herbs "provencal" - 0.5 tsp;
• garlic cloves - 2 pcs.;
• paprika and black ground pepper - 1/3 tsp each;
• olive oil;
• salt;
• parsley and dill.

Cut raw chicken into thin strips, put in a pan with olive oil and fry for 15 minutes.

Chop the onions, add to the meat and fry for another 7 minutes.

Cut the chanterelles into noodles, add to the meat, mix well and fry for 10 minutes.

Mix the cream, sour cream, flour separately and beat with a whisk.

Add salt, paprika, black pepper, Provencal herbs, finely chopped garlic cloves to the sauce and beat a little.

Combine with chanterelles, meat and simmer over low heat for 15 minutes, stirring all the time.

Pour the julienne into molds, sprinkle with cheese on top and place in the oven.

Bake at 180-190 ° C for 7-10 minutes.

When serving, sprinkle each portion of julienne with chopped herbs.

You can cook julienne from chanterelles and chicken meat in 45 minutes. Your guests will appreciate its taste.

Chanterelle julienne with Adyghe cheese and chicken liver

Chanterelle julienne with Adyghe cheese, which has a rather interesting and austere taste, is prepared for gourmets. This simple cheese is difficult to replace, but if not available, use regular cottage cheese or feta cheese.

• mushrooms - 500 g;
• Adyghe cheese - 200 g;
• chicken liver - 200 g;
• cream (fat) - 300 g;
• flour - 2 tbsp. l .;
• onion - 2 heads;
• salt to taste;
• vegetable oil - 4 tbsp. l .;
• ground lemon pepper;
• green onions - a bunch;
• parsley.

Soak the liver in water for 2 hours, and then cook in salted water for 30 minutes. Allow to drain, cool and cut into thin strips.

Chop the onion, fry in oil until soft.

Chop the chanterelles, pour into the onions, add the liver and fry over medium heat for 15 minutes.

Combine cream and flour together in a separate bowl and stir well.

Add lemon pepper, salt, a little chopped green onion, ½ Adyghe cheese and mix.

Combine the sauce with chanterelles and liver, simmer for 3-5 minutes.

Pour into molds and grate with cheese on top.

Place in the oven and bake for 7-10 minutes at 190 ° C, sprinkle with the remaining herbs when serving.

This recipe for julienne with chanterelle mushrooms will turn out to be refined and refined in taste.

Cooking chanterelle julienne in a pan

Below is a recipe with a photo of a step-by-step description of chanterelle julienne without cocotte makers. This dish is also easy to prepare and does not take much of your time. If you want to please a large family with a delicious dinner, cook chanterelle julienne in a frying pan. This option is designed in case there are no cocotte makers at hand, or they are not enough for a large company.

• boiled chicken fillet - 300 g;
• chanterelles - 400 g;
• cream - 400 g;
• onion - 2 heads;
• flour - 3 tbsp. l .;
• refined oil - 4 tbsp. l .;
• mozzarella cheese - 150 g;
• paprika - 1 tsp;
• ground red pepper - a pinch;
• salt;
• dried marjoram - 1 pinch;
• rosemary - 1 pinch.

Combine fillet cut with thin noodles with chopped onion, fry in a pan for 15 minutes.

Cut the chanterelles into strips and fry in another pan for 15 minutes.

Combine the meat and mushrooms, add all the spices and mix. Simmer over low heat for 10 minutes, stir constantly.

Mix the grated cheese, cream and flour, stir well and send to the mushrooms.

First simmer for 10 minutes, then cover the pan with a tight lid and simmer for 5-7 minutes.

Chanterelle and chicken julienne with sour cream

Another recipe - chanterelle julienne with sour cream, will become a kind of "magic wand" for you if guests unexpectedly come.

• boiled chanterelles - 500 g;
• chicken fillet - 200 g;
• hard cheese - 300 g;
• sour cream - 400 g;
• onion - 1 head;
• cloves of garlic - 2 pcs.;
• red bell pepper - 1 pc.;
• olive oil;
• salt;
• flour - 2 tbsp. l .;

Cut onion into cubes, garlic into thin slices, put in a pan and fry for 5 minutes.

Cut chicken fillet into small pieces, combine with onion and garlic, fry for 10 minutes.

Add the chanterelles cut into strips to the meat and fry for another 5 minutes.

Peel the bell pepper from seeds, cut into small pieces and add to the mixture, simmer for 10 minutes.

Combine sour cream with flour, salt and ½ part of cheese, stir well.

Fill the tins with ½ julienne, pour one part of the sauce on top and put in the oven to bake for 5 minutes.

Remove the molds, fill with julienne and pour over the second part of the sauce, grate the cheese on top.

Bake for another 10 minutes, until the top is browned.

This version of the julienne with chanterelles and chicken, with the addition of a large amount of sour cream, will become a highlight of the festive table for your guests.