Forest mushroom julienne recipes: mushroom julienne photos and cooking recipes

Wild mushrooms in a creamy sauce, which are sprinkled with grated hard cheese and baked in a cocotte, are called julienne. And although this name came from France, the dish itself is primordially Russian. For us, forest mushroom julienne is a hearty, simple snack that is served only hot.

The dish is really easy to prepare and it turns out delicious. Therefore, if someone has never cooked it, we offer a traditional recipe for julienne from forest mushrooms. And if you do not have cocotte makers to prepare it, you can use a regular baking dish, and then cut the dish into portions and put on plates.

Forest mushroom julienne with sour cream

Ingredients:

  • forest mushrooms - 500 g;
  • sour cream (fatty) - 1 tbsp.;
  • hard cheese - 100 g;
  • butter - 3 tbsp. l .;
  • wheat flour - 1.5 tbsp.;
  • dill greens;
  • ground black pepper - 1/3 tsp;
  • salt.

To prepare julienne from forest mushrooms, you need to prepare the fruit bodies in advance. Fresh forest mushrooms must always be pre-cleaned. Then they need to be boiled in salt water for 20-25 minutes.

Cut the boiled mushrooms into thin strips and fry them in butter until crisp.

Add flour to the mushrooms, pour in sour cream, add pepper, salt, mix well and bring to a boil over medium heat.

Pour the hot mixture into cocotte makers, pour grated cheese on top of each and put in the oven.

The julienne should be baked at 180 ° C until golden brown. Before serving, you can sprinkle it with dill.

This mushroom julienne from forest mushrooms turns out to be very tasty, with the aroma of a real forest, which cannot be compared with purchased champignons.

Forest mushroom julienne with tongue

We suggest preparing the following julienne recipe from forest mushrooms with the addition of tongue. Garlic and red ground pepper will add piquancy to it.

Ingredients:

  • boiled tongue - 300 g;
  • forest mushrooms (any) - 300 g;
  • onions - 2 heads;
  • sour cream - 150 g;
  • cheese (hard varieties) - 50 g;
  • cloves of garlic - 4 pcs.;
  • flour - 2 tbsp. l .;
  • butter - 3g;
  • olive oil;
  • hot ground pepper (red) - 1/3 tsp;
  • salt.

Cut the boiled tongue into thin strips, put in a pan with olive oil and fry for 15 minutes.

Fry the boiled wild mushrooms in a separate pan until golden brown.

Chop the onion, add to the mushrooms and fry until soft.

Add chopped garlic cloves, season with pepper and salt, stir and fry for 3-5 minutes.

For the sauce, mix butter, flour and sour cream in a frying pan. Stir well, heat, but do not bring to a boil and remove from heat.

First put the grated cheese in layers, then the pieces of tongue and mushrooms with onions.

Drizzle with sour cream sauce and again grate a layer of cheese on top.

Add 1 tsp. butter ghee and put in the oven for 15-20 minutes.

Festive forest mushroom julienne with chicken

We offer you an interesting and simple recipe for julienne from forest mushrooms with a photo. For him, all the products are available, and the snack is of excellent taste with healthy nutrients.

Ingredients:

  • chicken fillet - 2 pcs.;
  • forest mushrooms - 400 g;
  • cheese - 100 g;
  • onion - 2 heads;
  • butter - 70 g;
  • ground black pepper - to taste;
  • salt.

Sauce:

  • milk - 2 tbsp.;
  • butter - 70 g;
  • flour - 70 g;
  • nutmeg - to taste;
  • salt and pepper to taste.

Boil the chicken fillet in salted water, remove and let cool.

Dice the onion and fry in butter until soft.

Add boiled mushrooms cut into small pieces to the onion and fry for 15 minutes. Combine vegetables with chicken fillets in a separate bowl.

For the sauce, melt the butter, add the flour and fry until creamy.

Gently add milk in portions, beat well, season with spices and nutmeg.

Simmer for 7-10 minutes, until the sauce thickens, stirring constantly.

Grease the molds with butter, put mushrooms and chicken fillets in them.

Pour the sauce and grate a layer of cheese on top.

Place in an oven preheated to 180 ° C and wait until golden brown.

Forest mushroom julienne with chicken is a festive snack, although on ordinary days this dish will delight your household.

Sometimes forest mushrooms can be replaced with champignons, if not the season for mushroom picking. However, with this change, the taste of the snack will be different.

Forest mushroom julienne with cream and olives

Making julienne from forest mushrooms with cream is quite easy. To do this, you just need to follow this recipe.

Ingredients:

  • forest mushrooms - 500 g;
  • cream (fat) - 1.5 tbsp.;
  • butter - 40 g;
  • bulgarian pepper (red) - 1 pc.;
  • olives - 50 g;
  • cheese - 100 g;
  • flour (premium) - 2 tbsp. l .;
  • dried basil - 1 tsp;
  • salt;
  • ground black pepper - to taste;
  • paprika - 1 tsp.

Fry the prepared boiled mushrooms in butter until crisp, pour cream (0.5 tbsp.) And simmer for 2 minutes.

Add all the spices, including salt, chopped olives and bell peppers, stir and simmer for another 5 minutes under the lid.

Add flour, stir well and simmer over low heat until thickened.

Remove from heat and pour into baking tins.

Divide the remaining cream evenly into each dish and place in the oven.

Bake for 10 minutes, remove from the oven, sprinkle with grated hard cheese on top and put in the oven again.

Bake until golden crust appears on the julienne.

Frozen forest mushroom julienne with sour cream

Ingredients:

  • frozen mushrooms - 500 g;
  • onions - 2 pcs.;
  • mayonnaise - 1 tbsp. l .;
  • sour cream - 2 tbsp. l .;
  • hard cheese - 100 g;
  • salt;
  • olive oil - 4 tablespoons l .;
  • ground black pepper.

Defrost the mushrooms, put on a paper towel to glass the liquid.

Chop the onion and fry in olive oil until tender.

Chop the mushrooms, combine with the onion and fry for 5 minutes.

Pour sour cream and mayonnaise into a pan to the mushrooms, add salt, pepper, stir and simmer for 10-15 minutes.

Arrange in molds, sprinkle with a layer of cheese and bake until golden brown, about 15-20 minutes.

Julienne made from frozen forest mushrooms is no different from cooking with fresh ones. It turns out to be just as tasty and aromatic.