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Julienne is a French cuisine dish that is often served in restaurants. However, preparing such a snack at home is also not difficult. The following 5 chanterelle julienne recipes will help to carry out this process correctly and quickly.

The classic recipe for julienne with chanterelles

It will not be difficult to cook chanterelle julienne according to the classic recipe if you prepare all the necessary products and equipment in advance. Traditionally, it is necessary to make a French appetizer in special portioned pans - cocotte pans.

• 350-400 g of fresh chanterelles;
• 1 large onion;
• 2 tbsp. l. odorless vegetable oil;
• 130 g of hard cheese;
• Ground black pepper and salt to taste;
• 30-40 g butter;
• 1 tbsp. (250 ml) milk;
• 1.5 tbsp. l. wheat flour;
• ½ tsp nutmeg;
• Salt and pepper.

Follow the step-by-step recipe with the photo, and the julienne with chanterelles will not leave any of your loved ones indifferent.

1. Fresh mushrooms are cleaned, washed in water and boiled for 15 minutes.
2. After boiling, they are thrown into a colander, allowed to drain and cut into small cubes.
3. Peel and chop the onion, choosing the cutting shape to your liking: rings, half rings or cubes.
4. Fry onions and mushrooms in vegetable oil with the addition of salt and pepper.
5. The fried ingredients are distributed over the cocotte makers and the béchamel sauce is prepared.
6. Flour is fried in a dry frying pan until golden brown, after which butter is added.
7. Mix well, add nutmeg, pour in milk and bring to a boil.
8. Constantly stirring the mass, wait until it thickens.
9. Add salt and pepper to taste and pour the sauce over the mushrooms and onions.
10. A layer of grated cheese is spread on top of each cocotte maker.
11. Preheat the oven to 180 ° C and bake the julienne until the cheese melts.

Step-by-step recipe for chanterelle julienne with chicken

Chanterelle julienne with chicken is also a classic recipe and is considered the most common type of homemade snack.

• 400 g of fruit bodies;
• 1 large or 2 small chicken fillets;
• Vegetable oil;
• 1 large onion
• 160 g of hard cheese;
• 400-450 ml of milk;
• 50 g butter;
• 1 tbsp. l. wheat flour;
• Pinch of nutmeg;
• Salt and pepper.

Delicious chanterelle julienne with chicken is prepared according to a recipe with a step-by-step description.

Boil the mushrooms after processing from dirt and debris for about 15 minutes. in salted water. You can use a frozen product, then its mass should be 50% of the mass indicated in the list of ingredients, that is, about 250 g.

Grind the prepared mushrooms and fry them together with the chopped onions in vegetable oil.

Cut the chicken fillet into cubes and fry separately until golden brown.

We lay out the fried ingredients in a special portioned dish and pour over the sauce.

Sauce: melt butter in a dry frying pan and add flour, fry for a few minutes.

Pour in the milk and, stirring constantly, bring the mass to a consistency over low heat.

Add salt, pepper to taste and nutmeg.

Before sending to the oven, sprinkle the dish with grated cheese.

We bake until the cheese melts for about 15-20 minutes (180 ° C).

Chanterelle julienne with Adyghe cheese and chicken breast

Chanterelle julienne with Adyghe cheese will be appreciated by any gourmet. Such a product is ideal for maintaining health, and is also highly valued for its taste and useful substances.

• 350 g chicken breast;
• 200 g of mushrooms (boiled);
• 100 g of Adyghe cheese;
• 1 PC. onions;
• 200 ml of low-fat cream;
• 1 tbsp. l. flour;
• Salt and pepper to taste.
• 50 g butter and 70 ml vegetable oil;
• Nutmeg.

1. Chop boiled mushrooms, chicken and onions into cubes or strips.
2. Fry in turn the chopped ingredients in vegetable oil, salt to taste.
3. Lay in cocotte makers and pour over the sauce.
4. Sauce: Dissolve the flour in the cream, add salt and pepper to taste, as well as nutmeg.
5. Bring the sauce to a boil and pour the mixture into the cocotte makers.
6. Top with a rich layer of grated Adyghe cheese, bake at 180 ° C for about 10 minutes.

Chanterelle julienne cooked with sour cream in a pan

Chanterelle julienne cooked in a pan with sour cream is a worthy substitute for the classic recipe in cocotte bowls.

• 0.5 kg of chanterelles (pre-boiled or frozen);
• 1 chicken breast;
• 2 onions;
• 300 ml sour cream;
• 45 g butter;
• Vegetable oil;
• 2 tbsp. l. flour;
• 180-200 g of hard cheese;
• Salt, pepper and fresh herbs for garnish.

Chanterelle julienne with sour cream in a frying pan is cooked on the stove without using the oven.

1. After peeling, chop the onion into cubes or half rings, fry in a small amount of vegetable oil.
2. Peel the chicken breast, separate the fillet from the bones and cut into pieces.
3. Fry the chicken until golden brown, transfer to a separate plate.
4. Fry mushrooms in a pan using butter.
5. Combine onion, chicken and mushrooms together, add sour cream and flour, mix.
6. Salt and pepper to taste, mix well again.
7. Three cheese on a coarse or fine grater, lay in a layer on top of all the ingredients.
8. Simmer on low heat for 15 minutes, then serve, garnish with herbs.

Julienne with chanterelles and pork in cream

Try chanterelle julienne with pork. The last ingredient will make the dish richer and more nutritious, but incredibly tasty.

• 300 g of pork pulp;
• 400 g of chanterelles;
• 2 heads of onions;
• 300 ml non-fat cream;
• 2.5 tbsp. l. wheat flour;
• 50 g butter, as well as vegetable oil for frying;
• About 200 g of hard cheese;
• Nutmeg to taste;
• Salt pepper.

1. Rinse the meat and then cut into small cubes or thin strips.
2. Chop the mushrooms and onions, and then fry in a pan, pouring a little vegetable oil.
3. Fry the meat separately, then combine it with mushrooms and onions.
4. In a separate frying pan, melt the butter, add flour, stir and pour in the cream.
5. Add salt, pepper and nutmeg to taste, stir.
6. Spread the mixture over the cocotte makers and sprinkle with grated cheese.
7. Bake pork julienne with chanterelles at 180 ° C for 15-20 minutes.