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Julienne is an exquisite appetizer that came to us from France. Today it is impossible to imagine any banquet menu without this dish. In addition, housewives increasingly began to cook julienne for family holidays and romantic dinners. Traditionally, this appetizer is prepared with mushrooms and cheese. So, if we talk about fruit bodies, then here many culinary specialists prefer to use forest mushrooms to prepare a delicious French appetizer.

Is it possible to cook julienne from fresh honey mushrooms?

But is it possible to cook julienne from honey agarics? Of course, and I must say that in the list of "candidates" for the role of the main ingredient, honey agarics go along with porcini mushrooms and champignons. These fruit bodies are not only tasty and aromatic, but also healthy. So, julienne with honey mushrooms can rightfully take leading positions in the culinary menu of many Russian families.

Often, julienne is prepared from fresh mushrooms, so you need to pay attention to their cleaning and heat treatment. First, remove with a knife all heavy dirt, if any. Then take a deep container, pour water, salt (1.5 tablespoons of salt per 1 liter of water) and put honey mushrooms. Leave them to soak for about 1 hour. Thanks to the saline solution, the mushrooms will be well cleaned of the remaining dirt, as well as of worms that will simply float to the surface. Then honey mushrooms must be laid out in a colander and rinsed with cool water. The next step in proper preparation for the future dish will be boiling. Boil the mushrooms in water for about 15 minutes, and then drain the liquid. Now that the processing rules are fulfilled, you can proceed to the recipes for julienne themselves, made from honey agarics.

The classic recipe for julienne honey mushrooms with cream

Most often, the classic honey mushroom julienne is prepared with cream or sour cream. However, some housewives replace the last 2 ingredients with milk, kefir and even natural yogurt.

• Fresh mushrooms - 300 g;
• Onions - 1 large piece;
• Cream (fat) - 120 ml;
• Cheese (hard varieties) - 180 g;
• Flour - 2 tsp;
• Butter - 50 g;
• Salt and a mixture of ground peppers.

Cooking classic julienne from honey agarics is not difficult - a recipe with a photo will help you make sure of this.

We process the fresh mushrooms in the way mentioned above, cut and put them in a pan with butter. Salt and pepper to taste and fry for about 5 minutes.

Cut the onion into small cubes and send it to the mushrooms to fry.

After 3-5 minutes, add flour, mix and pour in the cream.

Mix again, bring to a boil and turn off the stove.

We distribute the contents of the pan over the cocotte makers, sprinkle with grated cheese on top and send to the oven preheated to 180 ° C.

We bake the julienne until the characteristic golden brown crust is formed.

Julienne recipe from honey agarics with chicken meat

The recipe for julienne from honey agarics with chicken also belongs to the "classic" category. However, the addition of poultry meat makes the dish richer and more flavorful.

• Boiled mushrooms - 500 g;
• Chicken fillet - 350 g;
• Cream or sour cream - 270 g;
• Onion - 2 heads;
• Butter - 60-70 g;
• Flour - 2 tbsp. l .;
• Hard cheese - 200 g;
• Salt and pepper to taste.

Cut the mushrooms into cubes and boil the fillets in water until tender, adding bay leaves, salt to taste and black peppercorns.

Chop the onion and fry it in butter until half cooked, add the mushrooms and continue to fry over medium heat for 5-7 minutes.

Cut the meat into pieces and send to the pan to the mushrooms, fry until tender.

Dissolve the flour in the cream, season with salt and pepper to taste and add to the pan. If you take sour cream, then add a few more tbsp. l. broth in which the chicken was cooked.

Stir everything, bring to a boil and turn off the stove.

Transfer the mass to the cocotte makers, grate on top of the cheese and send to cook in the oven.Bake the julienne until golden brown at 170-180 ° C.

Homemade julienne from honey agarics in a pan

As you can see, it is important for julienne to have cocotte makers - small portioned pans. However, many housewives have learned to adapt to circumstances and prepare this dish without using special devices. The ingenuity of our women is a vivid proof of the well-known expression "the need for invention is cunning." We offer a homemade version of julienne from honey agarics, cooked in a pan.

• Boiled mushrooms - 400 g;
• Chicken legs - 2 pcs.;
• Onion - 1 large head;
• Sour cream - 270 g;
• Broth - 70-100 ml;
• Butter - 5 tbsp. l .;
• Flour - 2 tbsp. l .;
• Hard cheese - 180 g;
• Spices (to taste) - salt, pepper.

Boil the legs until tender and leave in 100 ml of broth.

Separate the meat from the bone and cut into cubes.

Finely chop the onion with honey agarics and fry in a pan, adding 2 tbsp. l. butter.

Add meat and continue to fry for 5-7 minutes.

During this time, in a separate frying pan, fry the flour until golden brown, and then add the rest of the butter, sour cream and broth.

Season with spices, stir and bring to a boil. Pour the sauce to the main mass, grate with cheese on top, close the lid and simmer over low heat for 10-15 minutes.

Julienne from boiled or frozen mushrooms in a slow cooker

To prepare julienne from honey agarics, also use a multicooker, in which all the useful and nutritional properties of the dish will be preserved.

• Honey mushrooms (boiled or frozen) - 350 g;
• Chicken breast - 400 g;
• Onion - 2 medium heads;
• Hard cheese - 180-200 g;
• Butter - 60 g;
• Cream - 200 ml;
• Flour - 3 tsp. (with a slide);
• Spices - salt, black pepper.

Cut the fruit bodies and chicken meat into pieces. I must say that julienne can be prepared from frozen mushrooms, pickled and even salted. To do this, they must be thawed or soaked in water for 1.5 hours, if the mushrooms are pickled or salted, and then proceed to the recipe.

Peel the onion and also chop it into small cubes.

Set the "Baking" function on the multicooker, add oil to the bowl and put onions.

Fry it until transparent, add ½ flour and stir.

Send mushrooms to the bowl of the device, add a little salt and pepper, fry for 15 minutes.

Add the meat, cover the multicooker and cook for 20 minutes.

During this time, in the cream, mix the rest of the flour and ½ of the grated cheese.

Open the lid and pour in the resulting sauce, sprinkle with the remaining cheese and close the lid.

Cooking the dish until a light golden crust is obtained.

How to cook julienne from honey agarics, chicken and eggs

You can dilute the classic version of mushroom julienne with chicken with other products that you have in the refrigerator. For example, some housewives prefer to combine traditional ingredients with boiled chicken eggs.

• Honey mushrooms (can be frozen) - 400 g;
• Chicken (fillet) - 400 g;
• Broth - 100 ml;
• Boiled chicken eggs - 2 pcs.;
• Mayonnaise - 100 g;
• Garlic - 1 clove;
• Flour - 2 tbsp. l .;
• Butter - 5 tbsp l .;
• Hard cheese - 150 g;
• Salt pepper.

How to cook delicious julienne from honey agarics, chicken and eggs?

Boil mushrooms in salted water, strain through a colander and cut into cubes.

Boil the meat, leaving 100 ml of broth, and cut into small pieces.

In a dry frying pan, fry the flour until golden brown, then add butter and cream, stir well. Without boiling, pour the sauce into a separate container.

Put the mushrooms in a pan and fry until the liquid evaporates, add the meat, chopped garlic and continue to fry until the last component begins to acquire a golden crust.

Season with salt, pepper, stir and pour the resulting sauce.

Stir and distribute the julienne over the portioned pans.

Grate a layer of boiled eggs and hard cheese on top.

Place in the oven and bake until golden brown at 180 ° C.

How to make mushroom julienne from honey agarics with crab sticks

You can deviate from the classic recipe and cook mushroom julienne from honey agarics with crab sticks. This will give the dish a special piquancy and delicate aroma.

• Honey mushrooms (pickled) - 250 g;
• Crab sticks - 250 g;
• Butter - 3 tbsp. l .;
• Bow - 1 head;
• Sour cream - 5-7 tbsp. l .;
• Hard cheese - 70 g;
• Fresh greens - optional.
• Salt, favorite spices.

How can you make julienne from honey agarics, based on this list of products?

Soak the mushrooms in water and cut into cubes.

Also finely chop the crab sticks and onions.

Fry all 3 ingredients in a skillet with 1 tbsp. l. butter, salt and season with spices to taste.

Grease the cocotte with the remaining oil and add the fried mixture.

Spread sour cream on top, sprinkle with grated cheese and put in the oven for 10 minutes, setting the temperature to 190 ° C. When serving, sprinkle with finely chopped parsley and dill.