Julienne with porcini mushrooms and chicken: recipes and photos of mushroom julienne with boletus

White mushroom julienne is considered one of the most delicious dishes. Better than these fruiting bodies for preparing a hot snack, you will not find. Having tasted such dishes, you will remember their refined taste and aroma for a long time.

Classic Julienne recipe with fresh porcini mushrooms

We suggest that you first get acquainted with the classic recipe for julienne with porcini mushrooms, which will come in handy for any holidays.

  • porcini mushrooms - 1 kg;
  • onions - 5 pcs.;
  • cream - 250 g;
  • butter - 4 tbsp. l .;
  • processed cheese - 150 g;
  • hard cheese - 300 g;
  • sugar - 1 tbsp. l .;
  • salt;
  • ground black pepper.

Cut fresh mushrooms into strips, fry in oil until the water evaporates, about 25 minutes. Add a little salt and ground pepper, mix.

Cut onion into half rings, fry separately in oil. Add sugar to caramelize the onion and add a savory flavor.

Boil the cream for 2 minutes, add the grated processed cheese and stir well until it melts.

Put in forms 3 tbsp. l. mushroom mixture, the second layer is 2 tbsp. l. Luke.

Drizzle 2 tbsp. l. cream cheese sauce and sprinkle with grated cheese on top.

Make one more layer at a time: boletus, onion, sauce and hard cheese.

Bake in the oven for about 15 minutes at 190 ° C.

Classic julienne is cooked with flour, but many people don't like flour sauce. Therefore, the version of julienne with melted cheese combined with mushrooms and cream is a good solution. Classic julienne with porcini mushrooms will turn out to be delicate and fragrant.

Julienne with chicken, porcini mushrooms and cheese

Hot julienne with chicken and porcini mushrooms will come in handy in the cold season, when the family is waiting for something especially tasty for dinner.

  • chicken meat - 600 g;
  • porcini mushrooms - 600 g;
  • hard cheese - 300 g;
  • onions - 3 pcs.;
  • sour cream - 300 g;
  • flour - 3 tbsp. l .;
  • olive oil;
  • salt;
  • ground white pepper;
  • paprika.

We suggest using a step-by-step recipe for julienne with chicken and porcini mushrooms.

Boil the meat, cool and cut into thin strips.

Cut the mushrooms and onion into cubes, place in a hot skillet with olive oil and fry until tender.

In a separate frying pan, fry the flour until beige, add sour cream, salt, add pepper and paprika, and bring to a boil.

Combine meat and mushrooms, pour over sour cream sauce and stir.

Distribute the finished filling into forms, pour a layer of grated cheese on top and send to the oven.

As soon as the top layer of julienne turns golden, remove and serve the dish to the table.

Frozen porcini mushroom julienne recipe with chicken

A wonderful appetizer for a feast will be a julienne from frozen white mushrooms. They do not lose their flavor even after defrosting.

  • chicken fillet - 400 g;
  • frozen mushrooms - 400 g;
  • onions - 2 pcs.;
  • cream (15%) - 300 g;
  • ghee - 20 g;
  • cheese - 200 g;
  • flour - 2 tbsp. l .;
  • nutmeg - 0.5 tsp;
  • lean oil;
  • salt;
  • greens (for decoration).

Cut the meat into slices, salt and fry in vegetable oil until golden brown.

Chop the onion into cubes and fry in oil until soft.

Cut the defrosted and squeezed mushrooms into thin noodles and fry over high heat until tender.

Combine meat, onions and mushrooms, mix well and salt.

Fry flour in a dry frying pan for 3-5 minutes, add ghee, stir thoroughly and pour in cream.

Break up the lumps well, add nutmeg and simmer until thickened.

Pour the sauce into the mushroom filling, stir and arrange over the cocotte makers.

Bake in the oven for 15 minutes at 180-190 ° C.

Serving the dish to the table, garnish with parsley sprigs. Fried toasts with garlic sauce will look very good with julienne.

The recipe for julienne from frozen porcini mushrooms will be an indispensable dish for those who do not have enough time for long culinary procedures, because the mushrooms are frozen already boiled.

Julienne from dry porcini mushrooms with chicken

You can also cook julienne from dried porcini mushrooms. However, before that, they need to be filled with cold water for 24 hours.

  • mushrooms (dried) - 100 g;
  • onions - 3 pcs.;
  • sour cream - 100 g;
  • chicken meat - 300 g;
  • cream (fat) - 250 g;
  • cheese - 200 g;
  • flour - 2 tbsp. l .;
  • vegetable oil;
  • ground pepper (black) - 1/3 tsp;
  • salt;
  • green onions - 1 bunch;
  • walnuts - 0.5 tbsp.

This julienne made from dry porcini mushrooms will not be inferior in taste to other options. The tenderness and aroma of this dish will pleasantly surprise everyone who tastes it.

Squeeze the soaked mushrooms, cut into small slices.

Chop the onions, fry in a saucepan until soft.

Add mushrooms to the onion and fry until the mushroom liquid evaporates.

Boil the chicken, let it cool, cut into strips and combine with the mushrooms.

Sprinkle the mixture with flour, mix well, pour in sour cream and cream.

Simmer over low heat until the contents thicken.

Season with salt, pepper, crushed walnut kernels, chopped green onions and stir.

Divide the filling into shapes, grate the cheese, sprinkle on top and bake until golden brown.

Julienne recipe with porcini mushrooms and cheese in the oven

Next we offer a recipe for julienne with porcini mushrooms and cheese. Here cheese will add its exquisite taste and unique aromatic flavor to the dish.

  • mushrooms - 700 g;
  • onions - 4 pcs.;
  • hard cheese - 300 g;
  • flour - 3 tbsp. l .;
  • milk - 200 g;
  • olive oil;
  • butter - 70 g;
  • salt;
  • ground black pepper - a pinch;
  • ground nutmeg - 1/3 tsp

Chop the mushrooms into strips and fry in olive oil until all the liquid has evaporated.

Add the chopped onion rings to the mushrooms and fry until soft.

Melt butter, add flour and mix thoroughly. Pour milk in portions and stir well.

Bring to a boil, remove from heat, add nutmeg, salt and pepper.

Fill the cocottes halfway with the mushroom and onion filling. Sprinkle with grated cheese and add the filling again.

Spread the remaining grated cheese evenly with the top layer.

Bake julienne from porcini mushrooms in the oven until the creamy top is obtained with the cheese.

Julienne from porcini mushrooms with sour cream: a recipe with a photo

Another simple and uncomplicated recipe for julienne from porcini mushrooms with sour cream can please your family any day. Moreover, this version of a hot snack is prepared in only 30 minutes.

  • porcini mushrooms - 800 g;
  • onions - 3 onions;
  • sour cream - 200 g;
  • cottage cheese (not sour) - 100 g;
  • cheese - 300 g;
  • paprika;
  • vegetable oil;
  • seasoning for mushrooms - 1 tsp;
  • a bunch of parsley.

Cut the mushrooms into small pieces, chop the onion, combine everything and fry for 20 minutes over medium heat.

Mix sour cream and cottage cheese until smooth, simmer for 3 minutes.

Combine sour cream sauce stuffed with mushrooms and onions, add seasoning, paprika and stir.

Put the mass in molds, sprinkle with grated cheese on top.

Place the porcini mushroom julienne with sour cream in the oven and bake for 5-7 minutes at 200 ° C.

Garnish with chopped parsley when serving.

How to cook porcini mushroom julienne in a pan?

Often young housewives ask the question: how to cook julienne from porcini mushrooms if there are no cocotte bowls and baking dishes? In this case, use a regular deep frying pan. If there are several adults in the family, then the julienne from porcini mushrooms in a pan can serve as a lunch snack or light dinner.

  • chicken leg - 2 pcs.;
  • mushrooms (porcini) - 600 g;
  • Dutch or Russian cheese - 300 g;
  • onion - 4 heads;
  • sour cream - 400 g;
  • flour - 3 tbsp. l .;
  • salt;
  • garlic cloves - 3 pcs.;
  • a mixture of ground peppers;
  • butter;
  • basil leaves.

Cut the onion heads into rings, fry in oil until soft.

Boil the meat, remove the bones, remove the skin and cut into slices.

Combine meat, onions, diced mushrooms and simmer for 20 minutes.

Add all the seasonings and chopped garlic, stir and add flour to the mixture.

Pour sour cream in portions, stir well and simmer over medium heat for 5 minutes.

On top, grate the cheese directly into the pan and close the lid. Simmer for 15 minutes until the grated cheese melts.

Before cutting into portions, sprinkle the julienne with basil leaves, which will give the dish an original aroma.

A very simple recipe for julienne from porcini mushrooms with cream. Although little time is spent on its preparation, it has no equal in taste.

  • mushrooms - 1 kg;
  • onion - 4 heads;
  • cream - 400 g;
  • cheese - 300 g;
  • flour - 2 tbsp. l .;
  • salt;
  • refined oil;
  • chili to taste.

Cut onion and mushrooms into strips, salt, add pepper and fry over low heat for 20 minutes.

Pour flour into the mushroom filling, pour in the cream and mix well so that there are no lumps.

Distribute the mass into molds and put grated cheese on top.

Bake in the oven for 15 minutes at 180 ° C.

Mushroom julienne with porcini mushrooms with ham

I would like to share an excellent recipe for mushroom julienne from porcini mushrooms with the addition of ham. This option will be more to the liking of men.

A detailed description of the recipe with a photo of julienne with porcini mushrooms is below.

  • ham - 400 g;
  • mushrooms - 500 g;
  • onion - 3 heads;
  • sour cream - 300 g;
  • flour - 2 tbsp. l .;
  • garlic cloves - 3 pcs.;
  • ground black pepper;
  • salt;
  • cheese - 300 g;
  • olives - 50 g;
  • vegetable oil.

Chop mushrooms and onions at random, fry in oil for 20 minutes.

Season with salt, pepper, diced garlic cloves and olives, mix.

Make a sauce from sour cream and flour: mix the ingredients until smooth so that there are no lumps left.

Combine the sour cream mixture with mushrooms and onions.

Add the sliced ​​ham and stir well.

Fill the cocottes with the filling and pour grated cheese into each.

Bake in the oven at 180 ° C for 20 minutes.

Julienne recipe from porcini mushrooms with cream and cauliflower

The recipe for porcini mushroom julienne with the addition of cauliflower is better suited for vegetarians.

  • mushrooms - 300 g;
  • onions - 3 pcs.;
  • cauliflower inflorescences - 300 g;
  • hard cheese - 300 g;
  • lean oil;
  • oregano and black pepper - a pinch;
  • red bell pepper - 2 pcs.;
  • cream - 200 g;
  • salt;
  • flour - 1 tbsp. l .;
  • green basil.

Fry the onion in half rings in oil until soft.

Add chopped mushrooms to the onion and simmer for 15 minutes.

Boil cabbage inflorescences in salted water for 5-7 minutes and drain the water.

Add cabbage to mushrooms, add salt to taste, ground pepper, oregano and stir.

In a separate frying pan in oil, fry the bell peppers, chopped into noodles.

Combine it with cabbage and mushrooms, pour in cream and flour.

Stir everything thoroughly so that no lumps form from flour and simmer for 7-10 minutes.

Put the filling in the prepared forms and put in the hot oven for 20 minutes.

Remove, pour into each grated cheese and bake again until golden brown, about 10 minutes.

Serve julienne to guests or to your homemade basil decorated with green leaves.

Julienne from porcini mushrooms can be made in advance and refrigerated right in the molds. And then, before the arrival of guests, quickly bake in the oven. A timely hot snack in the cold season will delight them very much.

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