How to cook julienne with mushrooms and potatoes in pots: recipes and photos of delicious dishes

The classic julienne recipe involves only chicken and mushrooms. However, no one forbade experimenting with ingredients. Try using potatoes in your appetizer for a juicier flavor.

Julienne recipe with potatoes and canned mushrooms

Julienne with potatoes and mushrooms without meat is perfect for vegetarians.

  • canned champignons - 1 can;
  • onions - 3 pcs.;
  • potatoes - 5 pcs.;
  • cheese - 250 g;
  • sour cream - 200 g;
  • flour - 2 tbsp. l .;
  • butter - 50 g;
  • salt;
  • ground black pepper.

Peel the potatoes, grate on a coarse grater and fry a little in oil, about 15 minutes.

Cut the champignons into pieces and combine with potatoes.

Cut the onion into half rings, fry in butter until golden brown and add to the mushrooms.

Stir the sour cream well with flour until smooth, add salt, add pepper and combine with mushrooms and potatoes.

Let the julienne stew for 3 minutes, arrange in pots, rub the cheese up and bake in an oven for 15-20 minutes at a temperature of 190 ° C.

In the recipe for making julienne with mushrooms and potatoes, you can also use fresh forest mushrooms. However, then they must undergo heat treatment.

Julienne with mushrooms in potatoes

A very creative option would be to cook julienne in potatoes, the recipe and photo of which are presented below. The whole appetizer will turn out to be edible, along with the "tins".

  • large potatoes - 5 pcs.;
  • champignons - 500 g;
  • onion - 4 heads;
  • cheese - 200 g;
  • flour - 2 tbsp. l .;
  • cream - 200 g;
  • butter - 100 g;
  • paprika;
  • salt;
  • garlic - 2 cloves;
  • ground black pepper;
  • dill greens.

Wash the potatoes well with a sponge and cut into two parts. Gently take out the core with a spoon to make a boat with a thickness of 6-7 mm. Put the tubers in water so that excess starch comes out of them.

Cut champignons into slices and fry in butter for 7-10 minutes.

Add finely chopped onion to them and simmer for another 10 minutes.

Pour flour to the mushrooms, stir quickly and pour in the cream.

Stir, add salt, pepper, paprika, crushed garlic and simmer until the mass thickens.

Put the filling in each potato dish and bake in the oven for 15 minutes.

Remove the julienne from the oven, put grated cheese on top and bake again for 15 minutes.

Before serving the appetizer, put a small piece of butter in each "boat" and sprinkle with herbs.

Julienne with potatoes and mushrooms in a pot has long become popular due to its simplicity of preparation and richness of taste. Thanks to the pot, you do not need to separately deal with the main course and the side dish - everything is baked together. This appetizer turns out to be juicy, with a pleasant mushroom aroma.

How to cook julienne with potatoes at home

The recipe for julienne in pots of potatoes is very simple - it cooks quickly. Your household will be delighted with this snack.

  • mushrooms - 600 g;
  • medium potatoes - 10 pcs.;
  • onions - 4 pcs.;
  • cheese - 300 g;
  • cream - 300 g;
  • flour - 3 tbsp. l .;
  • milk - 100 ml;
  • seasoning for mushrooms;
  • butter - 30 g;
  • salt;
  • ground white pepper.

Cut onion and mushrooms into pieces and fry until half cooked over low heat.

Season with salt, pepper and mushroom seasoning (to taste), add flour and stir well.

Add milk and cream immediately, bring to a boil.

Grate the peeled potatoes on a coarse grater and fry for 10 minutes.

Grease the pots with oil, apply the bottom layer of potatoes.

A layer of mushrooms and onions on it, pour the last layer of grated hard cheese and put in the oven.

Bake at 190 ° C for 20 minutes.

Making julienne with potatoes at home is as easy as shelling pears, but the taste is amazing.

Julienne with meat, mushrooms and potatoes in the oven

For lovers of hot meat snacks, we offer julienne with meat, mushrooms and potatoes. Its satiety will increase due to the presence of meat, so forget about calories. However, you will not regret trying this julienne.

  • pork meat - 400 g;
  • champignons - 600 g;
  • potatoes - 8 pcs.;
  • onion - 3 heads;
  • cheese - 200 g;
  • sour cream - 250 g;
  • olive oil - 5 tbsp. l .;
  • flour - 2 tbsp. l .;
  • salt and pepper (to taste).

Rinse the meat well, cut into small 1x1 cm cubes and immediately put on the bottom of the pots.

Grate potatoes on a coarse grater and put in a second layer on the meat.

Cut the onion into half rings, fry in oil until soft and add the mushrooms cut into slices.

Fry for 5 minutes, season with salt and add pepper to taste, mix and put in pots in the third layer.

In a dry frying pan, fry the flour until creamy, pour in the sour cream and mix well. Simmer over low heat for about 10 minutes.

Pour sour cream sauce into pots and grate with grated cheese on top.

Cook julienne with meat, mushrooms and potatoes in the oven for 1 hour 10 minutes at 190 ° C.

Note that it is still better to cook julienne with potatoes and mushrooms with chicken. It is softer and less high in calories; moreover, it is cooked in 20 minutes.

Julienne in pots in the oven with potatoes will be a good alternative to julienne in cocotte bowls, and the taste will not change at all.


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