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Julienne is an excellent all-purpose snack that you can freely decorate the table with on a holiday and for every day. Most housewives note that no special date in their calendar is complete without this amazing dish. Traditionally, julienne is prepared with chicken and mushrooms. However, if you get a little fancy with the addition of ingredients, you can make a wonderful appetizer that will satisfy any guest's taste preferences.

In this article, you will see a description of the best julienne with mushrooms and recipes with photos. Plus, you'll be surprised at how varied the ways they can be prepared.

If you want to cook julienne at home according to the recipes below, then you can safely take any mushrooms you want. It can be purchased champignons, or maybe a forest harvest. However, do not forget to heat the forest fruit bodies before using them.

So how to cook julienne at home? It turns out that this is very easy to do if you follow simple recipes and your preferences.

How to cook classic julienne with chicken and mushrooms at home

Everyone loves the classic julienne with chicken and mushrooms: both old and young.

• Chicken fillet - 0.5 kg;
• Champignon mushrooms - 0.5 kg;
• Homemade milk - 1.5 tbsp.;
• Onions - 100 g;
• Cheese - 150-200 g;
• Flour - 50 g;
• Oil - for frying;
• Salt, a mixture of ground peppers - to taste;
• Greenery for decor.

How to cook julienne with chicken and mushrooms according to the classic recipe?

To do this, boil poultry meat, cool and cut into small pieces. If you don't have fillets at hand, then you can take a couple of ordinary chicken hams, boil, cool, remove the skin and bones, and then chop.

Finely chop the onion and put in a pan on hot vegetable oil, fry until transparent.

Cut the mushrooms into small cubes or thin slices, put on the onion, so that they are fried together until all the liquid has evaporated.

Then send the pieces of meat to the mushrooms and fry for about 5 minutes, season with salt and pepper.

Take a separate dry skillet and fry the flour in it until creamy.

Pour in milk and, thoroughly mixing it with flour, break all the lumps. Set the fire to a minimum and extinguish the pouring for about 3-5 minutes, until the mass acquires a thick consistency.

In the meantime, you need to prepare the cocotte makers and put the filling in them.

Gently spread the sauce and grated cheese on top of the chicken-mushroom mixture.

Bake in a preheated (190 ° C) oven until golden brown on the cheese. Finally, decorate the classic julienne with fresh herbs.

How to cook julienne with chicken and mushrooms: a step-by-step recipe with a photo

The next step-by-step recipe for julienne with chicken and mushrooms can also be classified as "classic". However, its preparation is somewhat different, since it does not require the use of an oven and small portioned ladles. In this case, one common frying pan is taken, and the dish itself, when serving, is simply cut by hand into portions.

• Boiled chicken - 0.6 kg;
• Mushrooms - 0.6 kg;
• White onion - 1 large head;
• Milk or cream - 1.5-2 tbsp.;
• Olive oil - for frying;
• Cheese - 200 g;
• Butter - 40-50 g;
• Nutmeg (ground) - 2 g;
• Flour - 1.5 tbsp. l .;
• Salt pepper.

The photos below will help you to cook julienne with chicken and mushrooms.

So, we cut the boiled meat and mushrooms into small pieces, and together with finely chopped onions we send them to a pan with olive oil. Fry our base for 10 minutes, season with salt, pepper and set aside.

In the meantime, we take up the preparation of the sauce: we heat the flour in a separate dry frying pan. It is necessary for the powder to acquire a light brown tone.

Add in turn: butter, and then milk, make a homogeneous mass.It is better to melt the butter in advance so that it combines faster with the flour in the pan.

Fry everything together over low heat, throw in the nutmeg, salt and pepper if necessary.

Pour the resulting sauce into a frying pan with a blank, put it on the fire, sprinkle with grated cheese on top and cover with a lid.

Cooking julienne with chicken and mushrooms in a pan can be considered complete when the cheese melts well under the lid.

Cooking julienne with chicken and mushrooms in pots

Fortunately, the recipes for this classic hot dish do not end with cocotte makers and a frying pan. There is another option for its preparation - julienne with chicken and mushrooms in pots.

• Chicken leg or breast - 0.5 kg;
• Mushrooms (champignons or forest) - 400 g;
• Onions - 1 large piece;
• Cheese - 180 g;
• Flour - 25 g;
• Butter - 50 g;
• Homemade fat milk - 1 tbsp.
• Salt;
• Spices (any) - optional.

Remove bones from chicken and boil for 15 minutes (not until fully cooked), cool.

Chop into strips and put in a frying pan with butter (25 g). Cook until golden brown for a few minutes and place on the bottom of the baking pots.

In the same pan, put finely chopped onions, as well as mushrooms, chopped into thin slices. While stirring, you need to fry the mass until most of the mushroom juice has evaporated. Put the mixture in pots after the chicken, salt and season with spices.

The filling sauce is prepared last: in the remaining oil, fry the flour and pour out the milk. Mix all these ingredients thoroughly and simmer over low heat for a couple of minutes.

Fill the filling pots with sauce evenly and sprinkle with grated cheese on top.

Place the mushroom julienne and chicken in the oven and bake at 170 ° C for about half an hour.

Julienne recipe with chicken and mushrooms in a bun

Making julienne with chicken and mushrooms at home is a pleasure, especially when there are dozens of options for cooking it. Not so long ago, it has become popular in modern cooking to cook a French appetizer in edible "cocotte".

One of the most popular is julienne with chicken and mushrooms in a bun - a very tasty and satisfying hot dish.

• Hamburger buns - 7 pcs;
• Boiled chicken meat - 0.6 kg;
• Mushrooms (any optional) - 0.6 kg;
• Onions - 2 medium pieces;
• Hard cheese - 150 g;
• Olive oil - for frying;
• Sour cream - 0.2 kg;
• Flour - 1 tsp. with a slide;
• Spices (salt, pepper) - to taste.

A step-by-step photo recipe for julienne with chicken and mushrooms in buns is as follows:

Finely chop the boiled and chilled poultry meat.

Cut the onion and mushrooms into cubes, then put together with the chicken in a frying pan with hot oil and fry everything together for 20 minutes.

Mix flour with sour cream and 5 minutes before the base is ready, pour the sauce into the pan, mix, add spices.

In the meantime, divide the buns into 2 unequal halves, carefully remove the pulp from the larger one.

Fill edible cocotte makers with hot appetizer, sprinkle with grated cheese, cover with smaller halves.

Place the filled buns on a greased baking sheet and bake in the oven for 5-7 minutes at 150-160 ° C. By the way, you can cook julienne with chicken and mushrooms not only in the oven, but also in the microwave.

Delicious julienne with chicken and mushrooms in tomatoes

There are many options for edible cocotte makers that can replace standard portioned pans. Potatoes, zucchini, eggplant, pepper, tomato will be excellent for such a case. The latter gives the appetizer a very interesting spicy aroma. How to cook julienne with chicken and mushrooms in tomatoes?

• Large red tomatoes - 5 pcs.;
• Boiled chicken - 0.4 g;
• Mushrooms - 0.4 g;
• Onions - 2 small pieces;
• Flour - 2 tbsp. l .;
• High fat milk - 1.5-2 tbsp.;
• Sunflower oil;
• Spices - salt, pepper.
• Cheese - 200 g;
• Fresh greens.

Cut the chicken and mushrooms into 5 mm pieces.

Chop the onion as small as possible and send it to a greased deep frying pan or stewpan.

After 3 minutes, throw mushrooms to the onion and fry.

After another 5 minutes, spread the chicken, reduce the heat a little and continue to fry for about 7 minutes.

During this time, separately on the fire, "golden" the sifted flour and pour out the milk, mix, season with spices.

Put the resulting sauce in a pan for the filling and simmer over low heat for about 5 minutes.

Cut off the caps from the tomato and carefully remove the core, leaving the walls and bottom 7-10 mm thick.

Fill them 2/3 full of julienne, sprinkle with cheese, cover with hats and bake for 20 minutes at 180 ° C.

The chicken and mushrooms in the julienne recipe will take on a new flavor in the oven. And the rich red "cocotte makers" on the table will look very impressive.

How to make julienne with chicken and mushrooms in dough baskets

Julienne in dough baskets is also in great demand. To prepare this interesting dish, you can purchase ready-made puff pastry in the store.

• Boiled chicken (breast) - 0.5 kg;
• Mushrooms - 0.5 kg;
• Muffin or cupcake tins;
• Finished puff pastry - 0.6 kg;
• Onions - 2 pcs.;
• Cheese - 0.2 kg;
• Sour cream - 1 tbsp.;
• Flour - 1 tsp;
• Butter - 3 tsp;
• Salt pepper.

Cooking this julienne with chicken and mushrooms is divided into step-by-step steps:

Fry chopped onions, mushrooms and poultry in butter.

Add flour, sour cream, salt, pepper, stir and simmer everything together for about 5 minutes.

Roll out a thin layer of dough with a rolling pin, cut into equal squares. The size of each of them should be slightly larger than the molds themselves.

Grease each mold with vegetable oil and line the dough, lightly pressing it against the bottom and around the edges. Bake the baskets in an oven preheated to 190 ° C for 10 minutes.

Top with ready-made julienne, sprinkle with cheese and bake for another 13-15 minutes.

This is what julienne looks like in a dough with chicken and mushrooms in the photo:

Recipe on how to cook julienne with chicken, mushrooms and Dorblu cheese

If you are a fan of fine dining, then it's time to try the Julienne recipe with chicken, mushrooms and Dorblu cheese. I must say that this variety does not give a golden crust when cooked, but it tastes just delicious.

• Boiled white chicken meat - 0.4 kg;
• Mushrooms - 0.4 kg;
• Dorblu cheese with green mold - 0.2 kg;
• Milk - 2-2.5 tbsp.;
• Butter - 40 g;
• Feathers of young onions - 1 bunch;
• Flour - 2 tbsp. l .;
• A pinch of nutmeg.

Finely chop the onion and send to fry in a pan with butter.

Chop the chicken into small cubes and add to the onion.

Pour in flour and pour in half a glass of milk, stir and simmer for a couple of minutes.

Then finely chop the mushrooms and send to the rest of the ingredients, pouring in the remaining milk.

Add nutmeg, stir, cover and simmer for 20 minutes.

After opening the lid, add the cheese, broken by hands, stir and simmer for another 5 minutes.

Decorate the dish with green onions, portion and serve.

This hot appetizer will perfectly enhance the taste of sweet red wines.

Julienne recipe with chicken, mushrooms and cream at home

Julienne recipe with chicken, mushrooms and cream is perfect for a festive meal, family dinner or a romantic evening.

• Chicken - 400-450 g;
• Mushrooms - 350 g;
• Onions - 2 pcs.;
• Fat cream 20% - 300 ml;
• Hard cheese - 200 g;
• Flour - 50 g;
• Garlic - 1 clove;
• Oil - for frying;
• Spices - salt, pepper, curry.

Wash the chicken meat, if there are bones - remove, cut into small pieces.

Add salt, pepper, crushed garlic cloves, curry to the raw meat to taste and put in a frying pan with vegetable oil. Fry over medium heat for about 15 minutes.

Finely chop the onion and send it to the meat to fry.

After a couple of minutes, add finely chopped mushrooms and fry for 7-10 minutes.

Important: in this case, it is better to use fresh champignons, oyster mushrooms or porcini mushrooms.

Separately, you need to prepare the sauce: fry the flour until brown, add cream, stir and simmer slightly.

Place the julienne filling in the cocotte makers or a common baking dish.

Pour in the creamy sauce and spread the cheese layer evenly.

According to the recipe for julienne with cream, chicken and mushrooms, the baking time should be 20-25 minutes and the temperature should be 180 ° C.

How to cook julienne with chicken, mushrooms and seafood at home

A wonderful snack for those who are fond of eating "seafood". All you need is to purchase the necessary products and familiarize yourself with the recipe for julienne with mushrooms and seafood.

• Mushrooms - 150 g;
• Shrimp - 150 g;
• Mussels - 200 g;
• Onions - 50-70 g;
• Homemade milk or cream - 150 ml;
• Butter - 60 g;
• Flour - 1 tbsp. l .;
• Cheese - 70 g;
• Salt;
• Pepper;
• Nutmeg.

How to cook julienne with mushrooms according to this step-by-step recipe?

Peel the mussels, rinse and boil in salted water with the addition of dill for 5 minutes.

We do the same procedure with shrimp.

Cut the onion and mushrooms into small pieces, send them to a saucepan with 20 g of butter and fry until the mushroom liquid evaporates.

In another bowl, mix the remaining melted butter and flour, fill it with milk, season with spices, mix again and set aside.

In pre-prepared cocotte makers, lay out in layers: mussels, shrimps, fried mushrooms, sauce.

The final layer will be cheese grated on a coarse grater.

Bake "Sea" julienne with mushrooms in the oven until a golden blush is formed on the cheese (180 ° C).

Julienne with mushrooms and salmon

An unusual and satisfying hot dish that will never get bored. Fish is in perfect harmony with mushrooms and the most delicate creamy sauce.

• Mushrooms - 400-450 g;
• Salmon (fillet) - 400 g;
• Onions - 100 g;
• Cream 20% fat - 1.5 tbsp.;
• Flour - 2 tsp;
• Olive oil - for frying;
• Cheese - 200 g;
• Lemon juice - 1 tbsp l .;
• Salt;
• Black, red, white pepper.

Now that we have the ingredients ready, you need to learn how to cook julienne with mushrooms and fish at home.

Chop the onion as little as possible, chop the mushrooms into thin plates.

Put a frying pan with a little oil on the fire and fry the slices for about 7 minutes.

Cut the fish fillet into 5 mm thick cubes, sprinkle with lemon juice, salt, pepper and put in a pan. Stir well, turn off the heat and set aside.

Meanwhile, mix the cream with flour, breaking the lumps that have formed.

We take out portioned pans and put the filling on them.

Fill with filling, three on top with cheese and put in the oven for 10 minutes at 190 ° C.

Julienne recipe with mushrooms and bacon

Your other halves will definitely appreciate the recipe for julienne cooked in the oven with bacon. Men are very fond of this meat product, and in combination with mushrooms and cheese, compliments in your direction are provided.

• Bacon - 130 g;
• Mushrooms - 350 g;
• Bow - 1 head;
• Flour - 25 g;
• Garlic - 1 clove;
• Cream - 1 tbsp.;
• Sour cream - 0.5 tbsp.;
• Cheese - 130 g;
• Vegetable oil - for frying;
• Salt pepper;
• Spices - optional.

The mushrooms should be cut into small cubes about 5 mm thick.

It is advisable to chop the onion even finer and send it to the fire to fry until soft.

Add mushrooms and continue to fry the mixture until excess moisture evaporates.

Add flour, cream and sour cream to the future julienne. Mix well, season with salt, pepper and bring to a boil.

Switch on the hob, set the temperature (200 ° C) and set the baking time (25 minutes).

While the oven is heating, in a dry skillet, fry the bacon, cut into thin slices and greased with garlic.

Put the mushroom mixture over the cocotte makers, put 1-2 slices of bacon on top and sprinkle with grated cheese.

Bake the appetizer for the remaining time on the timer and serve.

Homemade julienne with mushrooms and chicken giblets

Homemade julienne with mushrooms cannot be compared with any restaurant snack, because it is prepared with love and care. We suggest you use chicken giblets in the preparation of this dish.

• Mushrooms - 350 g;
• Boiled chicken navels - 150 g;
• Boiled chicken hearts - 150 g;
• Boiled chicken liver - 150 g;
• Onions - 100 g;
• Olive and butter - 1 tbsp each l .;
• Cream 20% fat - 1.5 tbsp.;
• Parmesan cheese - 180-200 g;
• Basil;
• Salt.

If you do not know how to cook julienne with mushrooms, then a step-by-step description of the recipe will help with this.

Cut the boiled giblets into strips, put them in a pan with butter and begin to fry over medium heat.

Meanwhile, pour olive oil into another pan and fry the finely chopped mushrooms until the liquid is removed.

Finely chop the onion and spread it to the giblets, and after a couple of minutes add the mushrooms and salt.

Make the fire as low as possible and pour the cream into the pan.

Evaporate half of the cream and add 2/3 of the finely grated cheese. Stir and simmer until the sauce is smooth.

We distribute the resulting mixture over the cocotte makers and fill the tops with the remaining cheese mixed with chopped basil.

At the final stage, we send the dish to the oven for 5-7 minutes (160 ° C).

Julienne with mushrooms and rabbit fillet

Some people do not like to eat fatty meat, so julienne at home with mushrooms and a rabbit will come in handy.

• Mushrooms - 400 g;
• Rabbit fillet - 250 g;
• Cream or sour cream - 70-80 ml;
• Cheese - 150 g;
• Butter - 25 g;
• Spices - salt, nutmeg, a mixture of various ground peppers.

Heat butter in a frying pan and fry the mushrooms, cut into strips, a little on it. Without bringing the fruiting bodies to readiness, transfer to a separate container.

Grind the rabbit fillet into cubes and fry in a pan in which there were mushrooms until tender.

Mix cream or sour cream with spices to taste.

Spread the meat and mushrooms in layers over the cocotte makers, pour over the sauce, and add a layer of cheese to the very top.

As usual, bake the julienne in the oven at 180 ° C until the cheese layer is melted.

How to cook mushroom julienne with balyk

• Mushrooms - 300 g;
• Balyk (pork) - 300 g;
• Sour cream - 1 tbsp.
• Garlic - 2 cloves.
• Onions - 1 pc;
• Hard cheese - 150 g;
• Processed cheese - 80 g;
• Salt pepper.

How to cook mushroom julienne with balyk, recipe with photo:

Cut all ingredients (except cheeses) into small cubes and fry in a few drops of olive oil until tender.

Add sour cream, melted cheese, salt, pepper and simmer for 10 minutes.

Divide the resulting mass into tins, sprinkle with grated cheese and bake at 170 ° C for 15 minutes.

The rich mushroom flavor of a hot snack with tender chicken will not leave anyone indifferent. And if you add eggplant to the ingredients, the gustatory range of piquancy will be amazing.

Julienne recipe with mushrooms, chicken and eggplant in the oven

How to cook julienne with mushrooms, chicken and eggplant?

• Chicken meat - 400 g;
• Mushrooms - 400 g;
• Eggplant - 1 pc.;
• Onions - 3 pcs.;
• Salt;
• Butter - 50 g;
• Dutch cheese - 300 g;
• Sour cream - 200 g;
• Garlic cloves - 3 pcs.;
• Parsley;
• Ground black pepper - 1/3 tsp.

Boil the meat, cut into slices and fry until golden brown.

Fry the mushrooms cut into pieces in butter for 15 minutes, season with salt, add ground pepper and chopped garlic.

Cut the onion into half rings and combine with the mushrooms. Fry over medium heat until soft.

Cut the eggplants into small thin slices, put them in boiling water for 10 minutes, remove, squeeze and fry in oil until tender.

Put a layer of mushrooms and onions in the molds and pour over 2 tbsp. l. sour cream.

The next layer is chicken meat and also pour over sour cream.

Spread the eggplants over the meat, salt a little and pour over sour cream.

Top with grated Dutch cheese and bake in the oven for 15-20 minutes at 180 ° C.

Garnish with green parsley leaves when serving. Guests will be delighted with the delicious julienne with chicken and mushrooms.

How to make julienne with mushrooms, chicken and apples

Some housewives wonder if it is possible to cook mushroom julienne with fruit? For example, how to make julienne with mushrooms, chicken and apples?

• Chicken fillet - 200 g;
• Onion - 1 pc.;
• Apples (sweet and sour) - 2 pcs.;
• Eggs - 2 pcs.;
• Mayonnaise (sour cream can be used) - 200 g;
• Soft cheese - 200 g;
• Olive oil - 3 tbsp. l .;
• Salt;
• White pepper and paprika - 1/4 tsp each;
• Basil.

Boil the chicken fillet, let it cool and cut into arbitrary pieces.

Eggs are cool to boil, peel and cut into cubes.

Cut apples without peel into cubes, approximately 1x1 cm.

Chop the onion and fry in olive oil until soft.

Combine all cooked foods, salt, add paprika and white pepper.

Stir, season with mayonnaise and put in cocotte makers.

Grate soft cheese on top and put in the oven for 10-15 minutes.

Serve with garnished green basil leaves.

Cooking julienne at home with chicken, mushrooms and eggs

We offer an interesting recipe for julienne with chicken, mushrooms and eggs. It takes only 10 minutes to prepare it. However, it is worth taking care of the products and spices in advance.

• Sour cream - 150 g;
• Eggs - 4 pcs.;
• Mushrooms - 300 g;
• Chicken breast - 300 g;
• Cheese - 200 g;
• Onions - 3 pcs.;
• Salt;
• Butter;
• Green onions - 1 bunch.

Grind pre-cooked meat into arbitrary small pieces.

Cut the mushrooms and onions into cubes and fry in oil until the mixture is golden.

Combine the meat with mushrooms and onions, salt and simmer for 5-7 minutes over low heat.

Arrange in tins and prepare a filling of sour cream and eggs.

Whisk the sour cream and eggs with a whisk, add a little salt and pour the filling into the molds.

Pour a layer of grated cheese on top and put in the oven for 10 minutes.

Before serving, grind the julienne with chopped green onions.

A visual video of cooking julienne with chicken and mushrooms will help every novice cook create an amazing masterpiece of a hot snack:

How to cook julienne with chicken, mushrooms and pumpkin

The next option will tell you how to cook julienne with chicken, mushrooms and pumpkin.

• Pumpkin (peeled) - 200 g;
• Cream (fatty) - 300 g;
• Flour - 1 tbsp. l .;
• Cheese - 100 g;
• Fine sea salt;
• Butter - 50 g;
• Chicken meat - 200 g;
• Mushrooms - 400 g;
• Nutmeg.

In a frying pan, boil 2 tbsp. water and toss small pumpkin cubes for 10 minutes. Drain the water, rinse the pumpkin with running cold water.

Grease the molds and put the pumpkin on the bottom.

Sprinkle nutmeg on top and pour 2 tbsp. l. cream.

Boil chicken meat, cool, cut into strips and put on pumpkin.

Cut the mushrooms into pieces, fry in oil until tender, salt and put on the meat.

Combine flour with cream, stir well, season with salt and simmer for 5 minutes, until thickened.

Pour the prepared sauce over the filling in the tins, rub the cheese on top and put in the oven.

Bake the julienne at 180 ° C for 20-25 minutes.

Julienne recipe with chicken, mushrooms and pineapples

Another curious recipe for julienne with chicken and mushrooms can be made with canned pineapples, which will give the dish a sweeter taste.

• Chicken fillet - 400 g;
• Mushrooms - 400 g;
• Onions - 3 pcs.;
• Pineapples - 300 g;
• Cheese - 200 g;
• Cream - 200 g;
• Flour - 2 tbsp. l .;
• Salt to taste;
• Vegetable oil;
• Basil.

Boil fillets until tender, cool and cut into thin strips. Fry over medium heat until golden brown.

Cut the mushrooms into slices and fry until the liquid evaporates.

Add the onion, cut into half rings, to the mushrooms and simmer for 10 minutes.

Combine meat, mushrooms and onions and mix gently.

Drain pineapples, cut into cubes and add to meat and mushrooms.

Combine flour in portions with cream, stir thoroughly and simmer over low heat for 5 minutes.

Pour the sauce into the filling, mix and place in the cocotte makers.

Grate hard cheese and pour into each mold.

Bake for about 15 minutes, until the cheese cap is golden.

Put basil leaves on top and serve to guests.

Spicy julienne with chicken and mushrooms

For those who love savory hot snacks, you can prepare a spicy julienne. How to cook julienne with mushrooms, see the step by step recipe.

This requires the following ingredients:

• Chicken leg - 2 pcs.;
• Mushrooms - 400 g;
• Onions - 3 heads;
• Cheese - 200 g;
• Sour cream - 200 g;
• Garlic - 7 cloves;
• Chili pepper - 0.5 tsp;
• Ground black pepper - 0.5 tsp;
• Flour 1 tbsp. l .;
• Butter;
• Salt.

How to make julienne more intense with sharpness and at the same time tender and juicy? For this, garlic and pepper should not be subjected to long heat treatment.

Boil the chicken leg, cut into thin strips and mix with chopped garlic cloves, chili and black ground.

Cut the mushrooms and onion into cubes, fry in butter for 15 minutes, season with salt.

Heat the flour in a dry frying pan, pour in sour cream and stir until the flour lumps are completely dissolved.

Mix the meat and mushrooms with onions together, distribute in the molds and pour over the sour cream sauce.

Sprinkle grated cheese over the top of the filling and bake in the oven for 15 minutes.

We cook julienne at home and delight our family with a wonderful hot snack!

As you can see, you can cook juliennes at home without much difficulty. All you need is a desire and a minimum set of products. Try it, cook and then julienne will be your favorite signature dish.