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Julienne is an interesting dish to prepare, which is usually served hot in a special portioned dish (cocotte makers). But there are other ways to serve julienne, for example in edible baskets.

Julienne recipe with mushrooms and cheese in tartlets

Julienne in tartlets with mushrooms and cheese is a convenient snack to decorate any feast.

There is more than one way to prepare this delicious dish, the most popular is the Julienne recipe with mushrooms and cheese.

• champignons - 400 g;
• cheese - 300 g;
• onions - 4 pcs.;
• olive oil - 4 tbsp. l .;
• salt;
• ground black and white pepper;
• sour cream - 300 g;
• milk - 200 g;
• flour - 2 tbsp. l .;
• butter - 50 g.

Cut the mushrooms into cubes, put in a skillet with butter and fry over medium heat for 15 minutes.

Season with salt, add a mixture of ground peppers and mix.

Finely chop the onion and combine with the mushrooms, stir and fry for 15 minutes.

Melt butter in another frying pan, add flour gradually and beat well with a whisk.

Simmer over low heat for 3 minutes and pour in warm milk. Mix well with a whisk until smooth and let it boil for 2 minutes.

Add sour cream to the cooled milk and beat well again.

Put the mushrooms with onions in baskets, and pour over the sauce each.

Grate the hard cheese with fine shavings and sprinkle on each tartlet.

Cook julienne with mushrooms and cheese in an oven for 10-15 minutes at a temperature of 190 ° C.

Serve a hot appetizer with fresh vegetable salads.

We offer a recipe for julienne with mushrooms and cheese + photo. Even meat lovers will be delighted with this appetizer, because here the role of cocotte makers is played by potatoes.

Julienne in potatoes with mushrooms, cream and cheese

Julienne in potatoes with mushrooms and cheese is perfect for a festive table.

Ingredients:

• large potato tubers - 5 pcs.;
• oyster mushrooms - 500 g;
• onions - 3 pcs.;
• butter - 100 g;
• cream - 300 g;
• flour - 2 tbsp. l .;
• hard cheese - 200 g;
• salt and paprika to taste.

Wash the potatoes and cut them into two equal parts.

Scrape out the flesh of the potatoes with a teaspoon and make a "boat" so that its thickness is about 5 mm. Put the halves in water so they don't turn black.

Fry the diced mushrooms in 30 g of butter until golden brown.

Chop the onions, add to the mushrooms and fry until transparent.

Sprinkle flour on top and stir quickly, pour in cream, salt, add paprika and simmer for 5 minutes.

Arrange the potato cocotte makers on a greased baking sheet.

Put a small piece of butter in each on the bottom, fill with a mixture of mushrooms, onions and cream.

Bake julienne with mushrooms and cheese in the oven at 180 ° C for 10 minutes.

Remove from the oven, sprinkle with finely grated cheese and bake again for 15 minutes until a golden cheese crust forms.

Julienne with mushrooms and melted cheese in a pot

If you try to cook julienne with mushrooms and cheese in a pot, lovers of gourmet food will appreciate this dish. Mushrooms with a creamy sauce and a thick layer of melted cheese are delicious.

Ingredients:

• champignon mushrooms - 400 g;
• cream - 300 g;
• milk - 100 g;
• processed cheese - 3 pcs.;
• onions - 3 pcs.;
• hard Russian cheese - 200 g;
• refined oil;
• ground black pepper - a pinch;
• lemon pepper - a pinch;
• salt;
• basil and dill greens.

For julienne with mushrooms and melted cheese in pots, it is better to chop the mushrooms and onions coarsely.

Fry the mushrooms, cut into slices, in oil until tender.

Add the onion chopped in half rings and fry until golden brown.

Pour in the cream and simmer for 10 minutes over medium heat.

Grate the processed cheese on a coarse grater and add to the mushrooms and onions. Stir well, let the product melt and pour in the milk.

Stir thoroughly with a wooden spatula, add salt, lemon and black pepper and simmer for 10 minutes.

Distribute into pots and top with grated hard cheese.

Put julienne with mushrooms, cream and cheese in the oven for 15 minutes. and bake at 190 ° C.

How to make julienne with mushrooms, sour cream and cheese in a pan

A recipe for cooking julienne with mushrooms and cheese in a pan will be useful for culinary specialists, especially if you have to cook for a large family.

How to make julienne with mushrooms and cheese in a pan, and what products are needed for this?

Ingredients:

• butter - 500 g;
• onion - 4 heads;
• hard cheese - 300 g;
• sour cream - 200 g;
• flour - 2 tbsp. l;
• butter - 20 g;
• salt;
• paprika;
• garlic - 2 cloves;
• Provencal herbs - a pinch;
• ground black pepper.

Boil the butter, strain on a sieve and cut into pieces. Send to a skillet with melted butter and fry for 15 minutes.

Cut the onion into rings, mix with the mushrooms and fry until transparent.

Mix sour cream with flour, beat until smooth, simmer for 5 minutes and add to the mushrooms.

Add garlic cloves, crushed on a garlic, add paprika, salt, ground pepper and Provencal herbs, mix and let simmer for 5 minutes.

Grate 100 g of cheese and mix with mushrooms and sauce.

Put the mixture in a skillet and sprinkle with a layer of hard cheese on top.

Cover julienne with mushrooms, sour cream and cheese and let simmer until the cheese melts, about 15 minutes.

Julienne recipe with meat, mushrooms and cheese in the oven

The following julienne recipe with meat, mushrooms and cheese will be appreciated by those who do not belong to the vegetarian category. Tender chicken meat with mushrooms and a lot of cheese will make the appetizer even juicier.

Ingredients:

• chicken legs (large) - 2 pcs.;
• mushrooms - 300 g;
• onions - 3 pcs.;
• garlic cloves - 2 pcs.;
• cheese - 300 g;
• sour cream - 200 g;
• flour - 1 tbsp. l .;
• vegetable oil;
• salt;
• ground chili;
• greens.

Boil the legs until tender, let cool and cut into cubes.

Cut the champignons into slices and fry in oil until the water evaporates.

Add the onion, cut into half rings, to the mushrooms and fry until soft.

Heat flour in a dry frying pan and mix with sour cream. Stir so that there are no lumps, add salt, chili, chopped garlic and let it simmer for 5 minutes.

Combine meat with mushrooms, sauce and distribute on tins.

Cover the top of the julienne with a thick layer of coarsely grated cheese and put in the oven.

Furnace at 200 ° C for about 10-15 minutes.

After baking, sprinkle the melted cheese with chopped herbs to taste.

Julienne recipe with mushrooms, chanterelles, cheese and bell pepper

We recommend trying the julienne recipe with chanterelle mushrooms and cheese. The smell of this snack will fill the house with the aroma of forest mushrooms, and your family will love the taste.

Ingredients:

• chanterelles - 600 g;
• cream - 300 g;
• flour - 2 tbsp. l .;
• cheese - 200 g;
• butter - 50 g;
• onions - 4 pcs.;
• salt;
• bell pepper - 2 pcs.;
• ground white pepper.

Boil the chanterelles for 20 minutes in salted water, put in a colander and cut into slices. Put in a frying pan with butter and fry for 15-20 minutes.

Cut the onion into half rings and add to the mushrooms, fry until transparent.

Peel Bulgarian pepper from seeds and cut into noodles, add to mushrooms and onions and simmer for 5 minutes.

Salt the mixture, add ground pepper, mix.

Pour flour in portions and stir well over low heat until the mixture thickens.

Pour in the cream, stir and simmer over low heat for 5-7 minutes.

Put julienne in each cocotte or baking dish and sprinkle with finely grated cheese.

Bake for 15 minutes until golden brown cheese cap is formed.

Julienne, no matter what products they are combined with, will always be the most refined and delicious hot appetizers. This dish can decorate any festive table and will become unforgettable for your guests.