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Julienne with potatoes and mushrooms turns out to be much more satisfying than the classic version of this dish, where potatoes are not used. Such a dish can be safely re-qualified from snacks to the category of full-fledged dishes, since, having tasted it, hardly anyone will ask for a hot one. Well, if chicken is included in the composition of julienne from cards with fellam and mushrooms, then such a culinary masterpiece can easily be served on a festive table.

How to cook julienne with mushrooms and potatoes in the oven

Julienne with potatoes and mushrooms

• Champignons - 500 g,
• potatoes - 300 g,
• 1 onion
• sour cream - 400 g,
• 2 tbsp. tablespoons of flour
• cheese - 100 g
• salt, pepper - to taste.

Cut the whole potatoes into cubes and put in a skillet with a little vegetable oil. Fry the potatoes over medium heat for 5 minutes, then add the finely chopped onion and continue to fry for another 10 minutes.

After that, add the chopped mushrooms to the vegetables, mix everything, salt, cover and simmer for another 10 minutes.

Put sour cream and flour in a bowl, stir well, gradually adding warm water (about 1 glass). Then put the contents of the pan and, stirring gently, fill the cocotte makers.

Sprinkle the cocottes on top with grated cheese and place in a preheated oven. As soon as the cheese is lightly browned, the julienne with mushrooms and potatoes, cooked in the oven, is ready.

The best julienne recipe with mushrooms and potatoes

Ingredients:

• a kilogram of mushrooms,
• a pound of potatoes,
• half a glass of sour cream,
• a glass of milk,
• 250-300 gr. onions
• cheese 50 gr.,
• drain. oil 2 tbsp. l.,
• the same amount of flour
• pepper and salt.

Cooking method:

1. Rinse the mushrooms, chop into strips and boil until half cooked. Next, throw them in a colander, let them dry a little. Then fry with chopped onion. Peel the potatoes, cut into small squares.
2. Prepare the sour cream sauce: melt the butter and gradually stir in the flour until a homogeneous consistency is obtained, then, stirring constantly, slowly pour in the milk and sour cream. Heat the sauce slightly, do not bring it to a boil.
3. Pour the resulting sauce over the mushrooms and heat the dish at a low boil for about five minutes.
4. Lubricate portioned molds (cocotte makers) with plenty of butter (you can use butter). Put the potatoes, then pour over the cooked mass. Sprinkle with grated hard cheese on top, sprinkle with butter and bake in the oven until the cheese is melted. Julienne prepared according to this recipe with mushrooms and potatoes is ready. Bon Appetit!

Julienne with mushrooms and potatoes in the oven

Ingredients:

• Potatoes - 10 pcs.
• Mushrooms - 500 g
• Hard cheese - 200 g
• Processed cheese - 1 pack
• Bow - 3 heads
• Garlic - 3 wedges
• Eggs - 2 pcs.
• Flour, salt, spices, butter and vegetable oil.

Step by step cooking:

1. Fry the mushrooms. Boil the potatoes, peel and cut into cubes.
2. To cook julienne with potatoes and mushrooms, fry the peeled and chopped onions in oil until they become transparent. Then combine with mushrooms.
3. put a second frying pan on the stove and, without adding oil, fry the flour for a few minutes. The main thing is that the flour becomes golden.
4. Then add a spoonful of butter to the flour and, stirring quickly, fry until the butter is absorbed. Continuing to stir, pour some boiling water into the pan and bring the contents of the pan to a boil. The result is a thick mass.
5. After boiling the sauce, add processed cheese to it and mix everything. It remains to add salt along with spices. After boiling, turn off the fire. After the sauce has cooled, add eggs to it and mix everything.
6. Place the potatoes on the bottom of the baking dish.Top with a layer of fried mushrooms and chopped garlic, and then pour the sauce over the contents of the mold. After sprinkling the dish with grated cheese, send the form to the oven.
7. Bake the dish at a temperature of 180 degrees for half an hour. After the formation of a fragrant crust, remove the julienne with mushrooms and potatoes from the oven, put on a dish and serve.

Julienne with mushrooms and potatoes

Ingredients:

• 500 grams of champignons,
• 500 grams of potatoes
• 300 grams of hard cheese
• a couple of onions,
• 200 grams of sour cream,
• vegetable oil, pepper, salt.

Cooking method:

1. To begin with, the onion mode is in small pieces and put it in a frying pan hot with oil. The onions should be fried until golden brown.
2. The champignons must be washed and cut into 4 pieces - they should be put in the pan with the onion.
3. To the already fried mushrooms, add potato cubes, sour cream. If a lot of juice is formed, then it is worth adding a pinch of flour, and then extinguish it all. Add pepper and salt to taste.
4. You need to stew julienne for about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts, and you can put the julienne in the tartlets. Another option: before adding the cheese, you can put the julienne in the cocotte makers, and then sprinkle with cheese and place in the oven for 5 minutes.

Julienne recipes with chicken, potatoes and mushrooms

Julienne with potatoes, chicken and mushrooms

Making julienne with potatoes and mushrooms is easy. For this we need:

• Chicken (boiled meat) - 300 g,
• oyster mushroom (fried) - 200 g,
• potatoes - 500 g,
• mushroom broth or milk - 200 ml,
• 2 tbsp. tablespoons of butter
• 1 tbsp. a spoonful of flour
• sour cream - 200 g,
• 1 tbsp. a spoonful of cheese (grated),
• salt to taste.

Cooking the sauce. Fry flour, add butter, pour in broth or milk, bring to a boil, mix with sour cream.

Cut the meat into strips, mix with mushrooms, cut the potatoes into strips, pour over the sauce, put in a container, sprinkle with grated cheese. Bake julienne with potatoes, chicken and mushrooms in the oven for 10-15 minutes.

A simple julienne recipe with potatoes, chicken and mushrooms

Ingredients:

• 6 pcs of potatoes
• 500 g chicken fillet
• 1 medium onion
• 200 g porcini mushrooms
• 1 tbsp. l. flour
• 100 ml cream
• 50 g hard cheese
• nutmeg
• herbs (greens) to taste
• salt pepper
• vegetable oil (olive)

Preparation:

1. Cut the potatoes lengthwise, remove the centers.
2. Cut chicken fillet, mushrooms and onion into very small cubes, fry in vegetable oil, over high heat for 7 minutes.
3. Add flour to the chicken fillet, lightly fry, and then pour in the cream, add salt, pepper and nutmeg. Warm up well, but do not bring to a boil.
4. Put the resulting mass in the middle of the potatoes, sprinkle with grated cheese and your favorite herbs on top.
5. Bake in oven at 200 ° C for 15 minutes. You can bake julienne with mushrooms, chicken and potatoes in the microwave until tender.

How else to cook julienne with chicken, mushrooms and potatoes

Ingredients:

• 500 grams of chicken fillet,
• 300 grams of potatoes,
• 500 grams of mushrooms
• 200 grams of hard cheese
• 200 grams of onions
• 300 grams of sour cream,
• butter, salt, pepper.

Cooking method:

1. Cut the onion into small pieces and fry in a skillet until transparent. It is not worth keeping it on gas for too long, since the onion should only set off the aroma and taste of the dish.
2. Chicken and mushrooms should be placed in a skillet with onions. Season with salt and pepper. And all together must be fried until tender. After waiting for the moisture to evaporate, turn off the fire.
3. Molds for julienne need to be greased with butter. Then you need to put the chopped potatoes in them, then the fried foods, then pour over the pre-prepared sauce or sour cream, and finally sprinkle with grated cheese. Then put the molds in a heated oven for a quarter of an hour.
4. It is simple to determine the readiness of the julienne with potatoes, chicken and mushrooms baked according to this recipe - a crispy golden crust will indicate that the dish can be taken out.

Julienne recipe in a slow cooker with potatoes and mushrooms

What you need:

• 400 g potatoes,
• 500 g chicken fillet,
• 500 g of mushrooms
• 1 onion
• 100 g grated cheese
• 1 glass of sour cream or cream
• 1 tbsp. l. flour,
• 1 tbsp. l. bread crumbs,
• 50 g butter
• vegetable oil,
• ground black pepper, salt

How to cook:

Boil the chicken fillet in salted water until tender (about 30-40 minutes), cool and cut into small pieces. Cut the potatoes into medium slices, Rinse the mushrooms, peel, cut into thin slices. Melt butter in a multicooker bowl, put mushrooms. Cook in Baking mode for 30 minutes. Fry with the lid closed, stirring occasionally. Cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, season with salt and pepper. For sour cream sauce, fry the flour in butter for 2-3 minutes, stirring constantly. Add sour cream and mix thoroughly so that there are no lumps. As soon as the sour cream thickens, pour in a little hot water (the sauce should resemble liquid sour cream in consistency), bring to a boil. Grease cocottes with vegetable oil, put potatoes, chicken meat on the bottom, then fried mushrooms and onions. Pour over sour cream sauce, sprinkle with a mixture of grated cheese and bread crumbs. Put in a multicooker and cook in the "Baking" mode for 30 minutes. At the end of cooking, open

dig the lid of the multicooker and let the julienne with potatoes and mushrooms cool slightly so that the sauce and melted cheese have time to set slightly.

How to cook julienne in potatoes with mushrooms and cheese

Ingredients:

• Potatoes (large) - 5 pieces
• Champignons - 400 gr
• Grated cheese - 200 gr
• Onion - 1 piece
• Butter - 100 gr
• Flour - 1/2 tablespoon
• Cream - 250 ml
• Salt, pepper - to taste

Recipe for cooking julienne in potatoes:

First, wash the potatoes well, but not yet clean them. We cut each potato lengthwise into two equal parts. Then carefully, using a dessert spoon, scrape out the flesh of the potatoes. We need a kind of potato boat with sides not more than 5-7 mm thick. Put the resulting potato boats in cold water so that the potatoes do not turn black and give away excess starch.

Let's take care of the rest of the ingredients in the meantime. Melt the butter in a frying pan, put our mushrooms in it. Simmer the mushrooms over moderate heat for about 5-7 minutes, then add the finely-finely chopped onion to them. Simmer mushrooms and onions for another 5-7 minutes over medium heat, then add flour to the pan. Stir quickly to thicken the mass.

After thoroughly mixing the flour, add cream or sour cream to the pan. Salt, pepper and simmer for another 3-4 minutes until the cream (or sour cream) thickens. We remove from the fire. Put our potato boats in a heat-resistant and lightly oiled dish, put in each boat a small piece of butter, as well as a little salt and pepper.

We fill the boats with mushroom filling. We put our potato boats in an oven preheated to 180-200 degrees. We bake julienne in potatoes for 15 minutes, after which we sprinkle each boat with grated cheese to form a kind of cheese cap. Put back in the oven and bake for another 15 minutes until tender. As soon as the potatoes are covered with a golden crust on all sides, the dish is ready. Before serving julienne in potatoes with mushrooms and cheese, you can spill a little melted butter in each portion.

Julienne recipes with mushrooms and potatoes in pots

Julienne with mushrooms and potatoes in pots

Ingredients:

• 300-400 g chicken fillet,
• 300 g of boiled mushrooms,
• 1 kg. potatoes,
• 1 tbsp. l. flour,
• 200 ml chicken broth or milk,
• 60 g butter
• 250 ml sour cream,
• 1 tbsp. l. grated cheese, salt.

Cut the meat into strips and fry in butter.Cut the potatoes into strips (or cubes). Place potatoes, meat, mushrooms in portioned clay pots, pour over the sauce, sprinkle with grated cheese, sprinkle with melted butter and bake in the oven.

To prepare the sauce for julienne with mushrooms and potatoes, cooked in pots, lightly fry the flour in a pan, then add butter and, stirring continuously, fry. Pour in hot broth or hot milk and, stirring occasionally, bring to a boil. Mix the resulting white sauce with sour cream in a 1: 1 ratio and bring to a boil.

Julienne chicken, mushrooms, potatoes

Description: greens can add a spicy flavor to almost any dish. She especially revives julienne, which, thanks to sour cream, is very satisfying.

Ingredients:

• 400 grams of mushrooms,
• 300 grams of chicken (chicken fillet),
• 4 pieces of potatoes,
• 200 grams of frozen spinach
• 300 grams of sour cream,
• a tablespoon of vegetable oil
• a 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. The mushrooms should be washed and cut into slices.
2. Thaw the spinach, then pour out the liquid and chop the greens. Peel the potatoes, cut into small cubes. Boil the chicken fillet and cut into pieces.
3. In a frying pan, you need to heat the oil and fry the mushrooms with a pre-chopped clove of garlic. Then add fillet, sour cream and spinach there, season with pepper, salt, and then stew for 5-7 minutes.
4. Put the potatoes in small pots, top with the mushroom mixture and sprinkle with grated cheese on top.
5. In an oven preheated to 200 degrees, you need to put pots of julienne and bake the dish for about 10 minutes. Serve hot on the table.