emmabrewda.com

Many people consider julienne with meat and mushrooms to be a purely restaurant dish and do not even try to cook it at home. And it is completely in vain, because there are many recipes for preparing this delicious culinary masterpiece, among which every housewife can find the most acceptable option for herself.

To prepare julienne with meat and mushrooms according to the classic recipe, champignons are used, and there are many reasons for this. The main reason is they cook very quickly. But besides this, champignons are also very useful, since they contain a lot of vitamins (groups B, PP, E, D) and useful organic acids and minerals, and by the amount of phosphorus they contain, they can compete with seafood. How to cook julienne with mushrooms and meat correctly? The recipes below will help you with this.

Julienne with meat and mushrooms, cooked in the oven

All family members will surely like julienne with meat and mushrooms, cooked in the oven, and its aroma will remain in the memory for a long time. To prepare it you will need:

• boiled chicken fillet;
• champignons - 250-300 g;
• onion - 1 head;
• hard unsweetened cheese - 100 g;
• cream - 200-220 ml;
• wheat flour - 2 tbsp. spoons;
• vegetable oil - 50 ml;
• pepper, salt and spices to taste.

Cooking process:

1. Cut the fillet into medium cubes. Peel the onion, cut into thin rings. Rinse the mushrooms under running water in a colander and cut into slices;

2. Heat vegetable oil in a frying pan and fry the onion on it until a beautiful golden yellow color;

3. Add mushrooms to the onion, salt, add pepper, spices and simmer for about 10 minutes to evaporate excess liquid;

4. Add meat to the pan, mix everything thoroughly and simmer for another 5 minutes so that the meat absorbs the aromas of onions and mushrooms;

5. Fry flour in a separate frying pan for 3-5 minutes, then gradually add flour to it, carefully rubbing all the lumps formed;

6. Add the resulting sauce to the meat with mushrooms and onions. Stir well and place in baking tins. Sprinkle with hard cheese on top and send to bake for 20 minutes in the oven at 180 degrees.

It is important that all ingredients are very finely chopped. Cream can be replaced with low-fat sour cream.

Julienne recipe with mushrooms, meat and potatoes

Julienne with mushrooms gained unprecedented popularity, therefore, over time, a lot of recipes for this dish appeared, and other products began to be added to its composition, and one of them is potatoes. A very appetizing and hearty dish is julienne with mushrooms, meat and potatoes. To prepare it, you will need the following ingredients:

• 450 g fresh mushrooms;
• 300 g of boiled chicken;
• 650 g potatoes;
• 150 g yellow onions;
• 250 ml heavy cream;
• 100 ml of pasteurized milk;
• 250 g of hard cheese;
• 50 g flour;
• spices, salt.

Cooking process:

1. Peel the onion, finely chop and brown in well-heated sunflower oil;

2. Wash the mushrooms, chop into thin slices, add to the onion, stir, simmer for 5-7 minutes and pour in milk;

3. Thoroughly mix the cream with flour, beat with a whisk, boil and add to vegetables;

4. Grind the meat, add to the pan, mix all the ingredients and simmer over low heat;

5. Peel potatoes, wash, cut into cubes, fry in a second pan until golden brown.

When all the ingredients are half-cooked, you can start laying the future julienne in a baking dish. They need to be laid out in layers in the following order: fried potatoes, then vegetable mass, a layer of grated cheese. After that, you need to send the dish to the oven for 15-20 minutes.Serve hot and garnish with chopped herbs.

Hearty julienne with meat and mushrooms in pots

For those who like more hearty dishes, julienne with meat and mushrooms in pots, in which pork is present instead of chicken, will be an excellent decoration for the festive table. To prepare it, you need the following ingredients:

• 600 g pork (loin);
• 400 g of champignons;
• 20 g butter;
• 30 g flour;
• 50 ml of milk;
• 50 ml sour cream;
• 200 g of hard cheese;
• salt, spices, pepper.

Cooking process:

1. Wash the loin and boil until half cooked;

2. Peel the onion, finely chop and sauté in hot oil until transparent;

3. Add the washed and chopped mushrooms, fry with onions for 7 minutes, stirring;

4. After the mushrooms are browned, you need to add boiled meat cut into pieces to the pan. Fry for 5-7 minutes and then spread over the pots.

Now you can start preparing the sauce, for this you need to melt butter in a pan, add flour into it with constant stirring and fry. It is important that no lumps form, so you need to mix it very carefully. Next, you need to pour in milk and cook the sauce until thickened, at the end add mayonnaise and sour cream. Pour the contents of the pots with the finished sauce, sprinkle with grated cheese on top and bake at 180 degrees for 15 minutes.

Jillien recipe with meat, mushrooms, cheese and nutmeg

Fans of unusual dishes will definitely like the recipe for making julienne with meat, mushrooms and cheese, which also contains such ingredients as lemon and nutmeg, which give this culinary masterpiece an exquisite taste and aroma. To prepare it, you need to stock up on the following ingredients:

• 300-400 chicken fillets;
• 200-250 g fresh champignons;
• 150-200 g of hard cheese;
• 350-400 ml of milk;
• one large onion;
• 40 g butter;
• 20 g flour;
• nutmeg to taste, salt.

The cooking process is similar to that described in the previous recipe, with the only exception that, together with spices, lemon juice must be squeezed into the onion with mushrooms, and nutmeg must be added to the sauce when cooking it along with sour cream.

How to quickly cook julienne with meat and mushrooms

Julienne with mushrooms is prepared very quickly and simply according to the recipe below. This dish will be a great appetizer in the event that the guests came very unexpectedly or just wanted to have something tasty to eat. To prepare it you will need:

• 300 g of champignons;
• 250 g of hard cheese;
• 150 ml sour cream;
• 2 onions;
• sunflower oil;
• flour, salt and pepper.

The cooking process is as follows:

1. Cut the onion into half rings, fry in oil until golden brown;

2. Cut the champignons into thin slices, add to onion, simmer for 5 minutes;

3. Add sour cream and a teaspoon of flour to thicken, simmer for 3-5 minutes, then add salt and pepper.

Now the mushrooms and onions need to be transferred to a baking dish, sprinkled with grated cheese, put in the oven for 8 minutes. Serve hot with croutons with Provencal herbs and chopped parsley.