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Fragrant porcini mushroom julienne can be a festive dish or an addition to a regular family dinner. You can find out how to cook julienne from porcini mushrooms on this page, which offers a solid selection of culinary recipes for such a dish. We hope that this information will make the preparation of julienne from porcini mushrooms simple and commonplace even for novice housewives. As additional ingredients, you can select various varieties of soft and hard cheese, herbs, chicken pulp and ground beef, cream, sour cream and various sauces. There are certain subtleties of preparing products. It is also important to know how to properly distribute the finished mass among the wells and for how long to send them to the oven or multicooker.

Methods for cooking julienne from porcini mushrooms

Porcini julienne is perhaps the most widespread hot snack in our country. In fairness, it is worth noting that julienne in classical cooking is not a dish, but just a way of cutting food into thin strips (like matches). Once upon a time, the term penetrated into the wilds of Russian cuisine and took root. Nowhere, in any country, there is no such dish (by name, not by essence). It is quite natural that the method of its preparation has many versions, and this set itself raises a lot of questions on the topic - but how is it correct? Again, I am deeply convinced that food, in particular its preparation, does not tolerate categoricality.

For some reason, many people believe that there is only one and only they know how to properly cook borscht, porridge, omelet, etc. Therefore, I never use the term "right dish" in relation to cooking - that is, the right julienne, the right satsivi, etc. First, I note that in addition to mushrooms, ghee also "participates" in ghee (vegetable oil or their mixture is acceptable), onions, salt, pepper, bechamel (for bechamel, see the section "Minced meat for pies") and often cheese (but in the future I will try to dissuade you from using it).

First of all, you should consider the ratio of the proportions of mushrooms and onions.

The question of using onions in cooking in general and in hot dishes in particular, in truth, is not an idle one. Onions are undoubtedly an important flavoring and thickening ingredient. However, when there is more of it in a dish than is needed, it imparts excessive sweetness. Therefore, it is important not to overdo it with it. The optimal ratio of mushrooms and onions is as follows - for 500-600 g of raw mushrooms, 100 g of onions. Mushrooms are cut into thin slices, and can be together with the leg. Onions - in thin half rings. There is disagreement in the literature regarding the heat treatment of mushrooms and onions, determined by two different approaches.

The first approach involves starting to fry the mushrooms and add onions to them a little later, then continuing to fry both. When frying, mushrooms lose liquid (juice), it eventually evaporates, and only after that mushrooms and onions acquire a kind of crispy crust. Thus, the mushrooms lost a lot of juice and their slices became very thin. Then all this is heated in béchamel sauce.

Another way: mushrooms are quickly fried in very hot oil so that they seize with a golden crust and cannot lose moisture. The onions are fried separately, also until golden brown. Then the mushrooms and onions are heated in béchamel sauce. In the first case, the mushrooms lose juice, so the volume of julienne is less, but the flavoring substances of the juice remain and pass into the sauce. In the second, the mushrooms are tasty on their own, there is less volume loss, and the sauce is almost neutral, it only adds juiciness.Now is the time to talk about salt, namely - at what stage should the dish be salted? Obviously, in the first case, the mushrooms are salted during frying, so they lose more juice. In the second, it is better to salt the dish while heating the mushrooms and onions in the sauce.

It is also worth noting that not only béchamel, but also sour cream with flour, fatty 30-35% cream evaporated to a sauce consistency can act as a liquid medium.

White mushroom julienne recipe with chicken in a pan

The recipe for julienne from porcini mushrooms with chicken implies the presence of cheese, then I promised to dissuade you from using it. Let me remind you that in the classics it is customary to put ready-made julienne in refractory portioned dishes, sprinkle with grated hard cheese and bake until a crust forms.

I confess, I don't like this crust - as soon as the baked julienne has cooled down a little, the crust becomes impenetrable, and when trying to scoop up a little julienne with a spoon, it clearly interferes with our intentions - either it won't break through, or all of it (cheese crust) strives to follow the first spoon of julienne. It is all the more difficult in this form to cook julienne from porcini mushrooms in a pan, where the cheese is barely heated and does not melt.

Nevertheless, the recommendation to bake julienne "under the cheese" wanders from book to book, the impression is that the authors of these books have never cooked julienne, but it will not even be said to the table, never, God bless them, did not eat! But! Basically, the taste of regular hard cheese goes very well with mushrooms. Therefore, we add grated cheese to hot béchamel and heat fried mushrooms and onions in this sauce. And if we guess, after warming up mushrooms and onions in a "cheese" sauce, introduce raw yolk into them and then bake julienne, then the crust will be (due to the yolk), but it will no longer stretch and will never become impenetrable!

See how to properly cook julienne from porcini mushrooms in the recipe with a photo, which shows how this dish is assembled, how the ingredients are chopped.

Dried porcini mushroom julienne

Composition:

• dried porcini mushrooms - 300 g
• butter - 150 g
• onions - 200 g
• flour - 70 g
• milk
• sour cream - 300 g
• salt
• pepper
• lemon juice
• greens

Rinse the prepared dried mushrooms in cold running water, pour cold milk so that it covers the mushrooms, and leave overnight.

Before preparing julienne from dried porcini mushrooms, add water to milk, put on fire and cook in the same dish over low heat until tender.

Throw in a colander.

When the mushrooms have cooled, cut them into strips.

Finely chop the onions and fry, add a spoonful of wheat flour here and fry until the flour is browned.

Then dilute with strained broth, add sour cream, mushrooms cut into strips, salt and pepper, put the pan in a hot oven and bake.

When serving, sprinkle with lemon juice and sprinkle with finely chopped herbs.

Dried porcini mushroom julienne recipe

Ingredients:

• 500 g dry porcini mushrooms,
• 1 glass of sour cream
• 100 g butter
• 2 eggs
• 1 tbsp. a spoonful of flour
• salt to taste

According to the recipe for julienne from dry porcini mushrooms, boletus, cut into strips and scalded with hot water and vinegar, fry in oil until soft. Also fry the flour, add mushrooms, mix everything and put it in a metal dish (or in specially designed molds - cocotte makers). Mix the beaten eggs and salt with sour cream, pour over the mushrooms and bake in the oven.

Recipe for mushroom julienne from porcini mushrooms with sour cream

Ingredients for making mushroom julienne from porcini mushrooms are the following products:

• porcini mushrooms - 200 g
• 2 onions
• butter - 50 g
• sour cream - 200 g.

Boil the mushrooms. According to the recipe for making julienne from porcini mushrooms with a budget, you need to finely chop the onion, lightly fry in butter, put boletus mushrooms there, salt and continue to fry until tender. Then put in cocotte makers, pour over sour cream and simmer in the oven.

Julienne from porcini mushrooms in pots in the oven

Rinse the prepared dried porcini mushrooms in running cold water and pour cold milk so that it covers the mushrooms, and leave overnight. Before cooking julienne from porcini mushrooms in the oven, add water to the milk, put on fire and cook in the same dish over low heat until tender. Throw in a colander. When the mushrooms have cooled, cut them into strips. Finely chop the onions and fry, add a spoonful of wheat flour here and fry until the flour is browned. Then dilute with strained broth, add sour cream, mushrooms cut into strips, salt and pepper, put a frying pan in a hot oven and bake. When serving, sprinkle with lemon juice and sprinkle with finely chopped herbs. We recommend cooking julienne from porcini mushrooms in pots, which perfectly preserve all the taste of the dish.

Composition:

• dried porcini mushrooms - 100 g
• butter - 50 g
• onions - 60 g
• flour - 25 g
• milk
• sour cream - 100 g
• salt
• pepper
• lemon juice
• greens

Julienne recipe from porcini mushrooms with cream

Ingredients:

• fresh porcini mushrooms 100 g,
• onions 2 pcs.
• flour 1 tsp
• butter 2-3 tbsp. spoons
• cream (20% fat) 50 ml
• cheese 50 g
• salt
• ground black pepper - to taste

Chop the mushrooms finely. According to the recipe for julienne from porcini mushrooms with cream, finely chop the onion. Mix onion and mushrooms, pepper, salt and fry, after melting butter in a pan. At the very end of frying, add a teaspoon of flour. Arrange the prepared mushrooms in portioned julienne dishes and pour over the cream. Grate the cheese on a coarse grater and spread it over the julienne on top of the mushrooms and cream. Heat the oven to about 150 degrees and bake the julienne until golden brown. Julien is served hot.

Recipe on how to make julienne from dried porcini mushrooms and chicken in a slow cooker

Before making julienne from porcini mushrooms, you need to carefully consider the composition of the dish and collect everything. What you need for julienne made from dried porcini mushrooms and chicken are the following products:

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

Boil the chicken fillet in salted water until tender (about 30-40 minutes), cool and cut into small pieces. Rinse the mushrooms, peel, cut into thin slices. Melt butter in a multicooker bowl, put mushrooms. Cook julienne from porcini mushrooms in a slow cooker in the "Baking" mode for 30 minutes. Fry with the lid closed, stirring occasionally.

According to the recipe for julienne from porcini mushrooms in a slow cooker, cut the onion into thin half rings, add to the mushrooms, fry for 10 minutes, 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 the cocottes with vegetable oil, put the chicken meat on the bottom, then the 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 the lid of the multicooker and let the julienne cool slightly so that the sauce and melted cheese have time to set slightly.

Watch how to cook julienne from porcini mushrooms in the video showing different recipes for the dish.