How to cook mushroom julienne from champignons: photos, videos, classic recipes for making hot snacks

Champignon julienne with the addition of other products is a popular and delicious hot appetizer. For its preparation, classic dishes are used - cocotte makers. However, if there are none, you should not give up cooking. Replace the cocotte makers with ceramic teacups, or pots, ready-made puff pastry or shortcrust pastry tartlets. You can simply prepare julienne in a non-stick skillet or in a baking dish.

How to properly prepare mushroom julienne from champignons with the addition of other ingredients, you can learn from the proposed recipes with step-by-step descriptions.

Recipe for making classic champignon julienne in a pan

Few housewives know how to properly cook mushroom julienne. It is worth noting that the recipe for making classic champignon julienne in a pan is quite simple and straightforward. Having cooked a dish just once, you will understand the principle of the process and will be able to supplement or change it to your liking.

  • 700 g of mushrooms;
  • 150 ml cream;
  • 150 ml sour cream;
  • 1.5 tbsp. l. flour;
  • 2 onions;
  • 200 g of cheese;
  • 50 g butter;
  • Salt.

We offer you to watch a video recipe for making a classic champignon julienne in a pan.

  1. After cleaning, cut the mushrooms into strips, put in a pan and fry without adding oil until the liquid evaporates.
  2. Add oil, add onion cut into half rings, salt and fry for 10 minutes.
  3. Pour in flour, evenly (through a sieve) spreading over the surface, mix.
  4. Fry for 3-5 minutes, pour in cream and sour cream, mix thoroughly.
  5. Grate hard cheese on top, distribute evenly over the dish, cover the pan with a lid.
  6. Simmer for 20 minutes on the lowest heat until a crust appears on the surface, do not stir.

Classic julienne can be made from mushrooms with the addition of chicken, which will only improve the taste of the dish and make it richer and more aromatic.

Oven recipe for mushroom julienne

As already noted, champignon juliens are usually cooked in the oven in special containers called cocotte bowls. In French restaurants, the dish is served in them. Without cocotte makers, you can use ceramic cups or a regular baking dish.

  • 600 g of mushrooms;
  • 2 onions;
  • 300 ml fat-free cream;
  • 2 tbsp. l. flour;
  • 200 g of hard cheese;
  • 4 tbsp. l. vegetable oil;
  • Salt and ground black pepper.

The recipe for making julienne from champignon mushrooms is described below in stages. By sticking to it, you will have a wonderful dish.

  1. Peel the mushrooms, rinse in water and cut into strips.
  2. Place in a hot dry skillet and fry over medium heat until the liquid has completely evaporated.
  3. Pour in the oil and immediately add the onion chopped in half rings.
  4. Fry the vegetable until a pleasant golden brown, stirring constantly.
  5. Pour flour evenly over the surface, mix thoroughly and fry for 2-3 minutes.
  6. Add cream, salt and pepper to taste, stir.
  7. Transfer the whole mixture to a cocotte maker or a buttered dish.
  8. Combine grated cheese with fine bread crumbs and sprinkle on the surface of the dish (the crust tastes amazing).
  9. Place the container in a preheated oven for 20 minutes. and bake at 180 ° C.

Recipe for classic champignon julienne with chicken and cheese in a slow cooker

It turns out that the classic champignon julienne can be cooked in a multicooker - a simple and easy recipe for any housewife. Having such equipment in your kitchen, you can make a hot appetizer your signature dish.

  • 400 g of mushrooms;
  • 500 g chicken fillet;
  • 2 onion heads;
  • 1.5 tbsp. l. flour;
  • 300 ml of milk;
  • 100 g of hard cheese;
  • 2 tbsp. l. butter;
  • 4 tbsp. l. vegetable oil;
  • 2 garlic cloves;
  • 1 pinch ground nutmeg
  • Salt.

How to cook champignon and chicken julienne using a slow cooker, learn from the detailed description of the process.

  1. Rinse the chicken fillet under running water, chop finely with a knife.
  2. Set the multicooker to the "Baking" mode for 50 minutes.
  3. Pour vegetable oil into a bowl, peel the garlic and cut into several pieces, put in oil.
  4. Once the garlic is golden brown, remove and discard.
  5. Pour onion chopped into small cubes into a multicooker and fry for 5-7 minutes.
  6. Add mushrooms cut into thin slices and mix thoroughly.
  7. Add chicken fillet and fry the whole mass with constant stirring.
  8. As soon as the fruit bodies and meat acquire a golden brown crust, sprinkle the mass with flour, mix thoroughly.
  9. Add butter and, without ceasing to stir the butter, pour milk in a thin stream to make the sauce.
  10. Season to taste, season with nutmeg and stir.
  11. Pour a layer of grated cheese on top, close the lid and leave the julienne in the "Baking" mode for 10 minutes. in a slow cooker. This time is enough for a seductive aromatic cheese crust to appear on the surface of the dish.

The classic recipe for making julienne from champignons in pots

The classic recipe for potted champignon julienne can save you time. By distributing all the ingredients in ceramic containers, and putting the dish to bake in the oven, you can get an independent hot snack for any dinner.

  • 1 kg of mushrooms;
  • 4 onions;
  • 200 g of hard cheese;
  • 200 ml sour cream;
  • 50 g butter;
  • 2 tbsp. l. vegetable oil;
  • Salt;
  • ½ tsp ground black pepper;
  • 1 clove of garlic.

The recipe with a photo will help you prepare a classic champignon julienne.

Peel the mushrooms, cut off the tips of the legs and rinse.

Cut into strips, add salt and pepper, mix gently with your hands and place in butter-oiled pots.

In vegetable oil, fry the onion cut into rings and put on the mushrooms, put a piece of butter on top.

Combine sour cream, grated hard cheese and chopped garlic, stir.

Pour into pots over onions and cover.

Place in a cold oven, turn on for 40-50 minutes, bake at 190 ° C.

Open the lids of the pots, turn on the oven again for 10 minutes. and bake until golden brown on top of the dish.

The classic champignon julienne recipe can be “diluted” with chicken or other meat. This will give the dish more flavor and richness, not to mention flavor.

How to cook julienne with fresh champignon mushrooms with cheese in tartlets

Many housewives like the option of making champignon julienne in tartlets. All your family and guests will be delighted with such a delicious and beautiful dish.

  • 20 snack tartlets;
  • 2 onion heads;
  • 600 g of mushrooms;
  • 50 g of hard cheese;
  • 100 ml sour cream;
  • 1 tbsp. l. flour;
  • 50 g butter;
  • Salt.

You can cook julienne from fresh champignons, or you can use a more original option - with pickled mushrooms.

  1. The mushrooms are sorted out, washed and cut into thin slices.
  2. Butter is heated in a frying pan, and mushrooms are laid out, fried over medium heat, until all the liquid has evaporated.
  3. The onion is peeled, washed and cut into half rings, added to the mushrooms and fried for 10 minutes, added to taste.
  4. The flour is sifted directly into the pan and mixed thoroughly.
  5. Fry for 3-4 minutes with constant stirring.
  6. Sour cream is added, everything is mixed, left to cool and only then the tartlets are filled.
  7. Sprinkle the tartlets on top with grated cheese, put them on a baking sheet covered with parchment.
  8. The baking sheet is placed in an oven preheated to 200 ° C and the dish is baked for 7-10 minutes.

Champignon julienne with sour cream and mussels

Delicate in consistency and tasty, it turns out julienne from champignons with sour cream and mussels. This appetizer will become a favorite on the buffet table for everyone present.

  • 300 g mussels;
  • 400 g of mushrooms;
  • 400 ml sour cream;
  • 4 tbsp. l. flour;
  • 100 g butter;
  • 150 g of hard cheese;
  • Salt and a mixture of ground peppers.

Cooking champignon julienne with sour cream according to a recipe with a step-by-step description that any novice cook can handle.

  1. Defrost mussels, place on a paper towel and dry at room temperature.
  2. Cut the prepared mushrooms into strips, do the same with mussels.
  3. Melt the butter in a frying pan, add flour and fry with thorough stirring until browned.
  4. Put chopped mushrooms and mussels, pour in sour cream, salt and pepper, simmer for 5 minutes, turn off the heat.
  5. Grease a deep dish with butter, put the mass and grind on top with hard cheese grated on a coarse grater.
  6. Put in an oven preheated to 190 ° C and bake for 15-20 minutes.

How to make champignon julienne with cream and squid

You will like another recipe for making champignon julienne, but with cream and squid. A real delicacy will please gourmet gourmets.

  • 1 kg of mushrooms;
  • 4 small squids;
  • 3 onion heads;
  • 500 ml skim cream;
  • 3 tbsp. l. vegetable oil;
  • 200 g of hard cheese;
  • Parsley;
  • Salt and paprika to taste.

Learn how to make champignon julienne from the detailed recipe.

  1. Rinse the squid, peel, cut into thin strips and salt to taste.
  2. Cut the mushrooms into strips, put in a pan with butter and fry for 15 minutes.
  3. Peel the onion, cut into half rings, add to the mushrooms and fry for 5 minutes.
  4. Add the squid, fry for 5 minutes, pour in the cream, mix and add paprika and salt to taste, mix again.
  5. Put in pots or a baking dish, sprinkle with grated cheese on top and place in the oven.
  6. Bake for 15-20 minutes. at a temperature of 180 ° C, when serving, decorate the dish with sprigs of green parsley.

Chicken and Canned Champignon Julienne Recipe

The canned champignon julienne recipe comes in handy when guests are already on the doorstep. The thrifty hostess always has a hidden jar of mushrooms for special occasions.

  • 400 g chicken breast;
  • 600 g of pickled mushrooms;
  • 2 onions;
  • 4 tbsp. l. sour cream;
  • 1 tsp flour;
  • 70 g butter;
  • 100 g of cheese;
  • Salt and ground lemon pepper to taste.

The recipe for making chicken julienne with mushrooms is described in detail.

  1. Rinse the mushrooms, put in a colander and leave to glass the liquid.
  2. Cut the chicken into cubes and fry in a pan for 10 minutes, place with a slotted spoon on a plate and let cool.
  3. Season with salt and sprinkle with ground pepper to taste, stir.
  4. Cut the onion into half rings, mix with the sliced ​​mushrooms and fry in oil for literally 5 minutes.
  5. Put mushrooms and onions to the meat, and melt a little butter in a frying pan and add flour, fry for 2-3 minutes.
  6. Add sour cream, stir and let it boil for 1-2 minutes.
  7. Put the meat with mushrooms and onions in prepared baking dishes.
  8. Pour over the sauce and sprinkle with a layer of grated cheese.
  9. Place in a hot oven for 15 minutes and bake at 180 ° C.

How to make chicken and frozen mushrooms julienne

Frozen champignon julienne is prepared quite simply and will delight everyone who tries it.

  • 500 g of mushrooms;
  • 2 onions;
  • 2 chicken fillets;
  • 1 tbsp. l. butter;
  • 200 g of cheese;
  • 300 ml of milk;
  • 2 tbsp. l. flour;
  • Vegetable oil;
  • Salt.
  1. Boil chicken fillet for 15 minutes. in salted water, let cool and cut into cubes.
  2. Cut the defrosted mushrooms into strips and place on a paper towel.
  3. Peel and chop the onion into cubes, put in a pan with a small amount of vegetable oil and fry for 7-10 minutes.
  4. Put mushrooms and chicken meat, salt, stir and simmer for 20 minutes.
  5. Melt butter in a separate frying pan, add flour, stir and fry for 2-3 minutes.
  6. Pour in milk, mix from pieces and heat until thickened.
  7. Add sauce to mushrooms and meat, stir and remove from heat.
  8. Distribute the julienne into portion forms, sprinkle with a layer of grated cheese on top and place in the oven.
  9. Bake for 20-25 minutes, at a temperature of 190 ° C.

How to cook chicken and champignon julienne in pepper

Try a completely new serving of mushroom and chicken julienne: not in molds, but in halves of bell pepper - everyone will be surprised.

  • 4 sweet peppers;
  • 300 g of mushrooms;
  • 400 g chicken fillet;
  • 1 onion;
  • 1 tbsp. l. flour;
  • 200 ml of cream;
  • 100 g of cheese;
  • Salt and vegetable oil.

How to properly cook champignon and chicken julienne can be found in the recipe description.

  1. Boil chicken until tender, cool and chop finely.
  2. Chop prepared onions and mushrooms in the same way.
  3. Fry the onions in a small amount of oil in a frying pan, add the mushrooms and continue to fry for 15 minutes.
  4. Add chicken meat, mix, fry for 5 minutes. and remove from the stove.
  5. In a separate dry frying pan, fry the flour, pour in the cream, whisk and heat well (do not boil!).
  6. Season with salt and pour over the mushrooms and chicken, mix thoroughly.
  7. Cut the pepper in half, remove the seeds and stalk.
  8. Grease the form with butter, put the pepper, fill it with julienne and put a layer of grated cheese on top.
  9. Place in an oven preheated to 190 ° C and bake for 15 minutes.

Julienne with chicken, mushrooms, cheese and potatoes

Chicken, champignon and potato julienne is a dish with excellent exquisite taste and ease of preparation.

  • 400 g chicken fillet;
  • 10 potatoes;
  • 500 g of mushrooms;
  • Salt, vegetable oil;
  • 1 tbsp. l. butter;
  • 500 ml of milk;
  • 2 tbsp. l. flour;
  • 200 g of cheese;
  • 1 bunch of green parsley

How to cook julienne from champignon mushrooms, chicken and potatoes?

  1. Peel the potatoes, wash and cut into strips, fry in vegetable oil until golden brown.
  2. Cut the meat into thin strips, the mushrooms into cubes and put in another pan with a little oil.
  3. Season with salt, stir and fry for 15 minutes. over low heat.
  4. Melt butter, add flour, grind well and fry for 2-3 minutes.
  5. Pour in milk, stir, let thicken a little and pour over the meat and mushrooms.
  6. Boil on low heat for 5 minutes, add chopped herbs and mix.
  7. Fill a greased form with potatoes, put mushrooms and meat.
  8. Pour over the sauce and sprinkle with grated cheese.
  9. Place in a hot oven and bake for 30 minutes. at 180 ° C.
  10. Arrange in portions and garnish with parsley leaves on top.

Champignon julienne with chicken and broccoli

Very often, many housewives change the classic mushroom julienne recipes and, using imagination, replace the ingredients with something new. For example, add broccoli or other vegetables to the recipe.

  • 700 g of mushrooms;
  • 400 g chicken fillet;
  • 300 g broccoli;
  • 2 carrots;
  • 3 onions;
  • 5 tomatoes;
  • 2 tbsp. sour cream;
  • 200 g of hard cheese;
  • 3 eggs;
  • 100 g butter;
  • Salt and black pepper;
  • 3 tbsp. l. chopped parsley.

The recipe for making julienne with mushrooms and chicken with the addition of broccoli is a great option for a hearty and healthy dinner for the whole family.

  1. Wash mushrooms and vegetables, peel, rinse again and chop: carrots and tomatoes into thin slices, mushrooms into strips, onions in cubes, divide broccoli into inflorescences.
  2. Rinse the meat, boil for 15 minutes. in salted water with the addition of bay leaves and allspice.
  3. Allow the meat to cool in the broth, then remove, cut into slices and fry in oil until golden brown.
  4. Boil carrots and broccoli in chicken broth for 15 minutes.
  5. Fry the mushroom strips in a little butter until golden brown.
  6. Fry the onions separately in oil until transparent, mix with carrots and broccoli, salt and pepper to taste.
  7. Put all the vegetables in a greased pan, put the meat on top, add salt and then put a layer of mushrooms.
  8. Distribute the tomato slices with the top layer, pour sour cream mixed with eggs and sprinkle with hard cheese grated on a fine grater.
  9. Place in an oven preheated to 180 ° C and bake for 30 minutes.
  10. When serving, sprinkle with chopped parsley.