Mushroom julienne (julienne) from champignons: recipes with photos with cheese, sour cream, cream

Champignon julienne is an easy-to-prepare dish that is suitable for daily and holiday menus. You can bake it in the oven in different ways. The main thing is to make a delicious sauce.

How to cook champignon julienne

Traditionally, julienne is prepared in cocotte makers. These are small utensils, usually metal with a long handle. Pots, duck pots and various heat-resistant forms are also used.

Select champignons that are fresh, strong and without damage.If the mushrooms sit in the refrigerator for a long time and become soft, the taste of the dish will be spoiled. Frozen and canned fruiting bodies are also used. The frozen product is pre-thawed in the refrigerator. If you place it in water, the mushrooms will absorb a lot of liquid. This will make them shapeless and tasteless.

Be sure to use hard cheese, which is generously sprinkled on the workpiece. As a result of simmering in the oven, it forms a delicious, appetizing crust on the surface.

Serve julienne warm

Classic recipe for champignon julienne

The classic recipe for julienne with champignon mushrooms is the most popular among housewives. It does not require much effort, and the result exceeds all expectations. The dish turns out aromatic and very tasty.

You will need:

• chicken fillet – 1.5 kg;
• salt – 5 g;
• champignons – 350 g;
• black pepper – 5 g;
• onion – 380 g;
• vegetable oil – 30 ml;
• cheese – 250 g;
• flour – 40 g;
• cream 20% – 300 ml.

Cooking process:

1. Boil the meat. Cool and cut into small pieces.
2. Chop the onions and cut the mushrooms into thin slices.
3. Fry all prepared products in a small amount of oil. Salt and pepper.
4. Fry the flour and pour in the cream. Add salt and bring to a boil. Combine all prepared products.
5. Grate the cheese piece. Use a medium or large grater.
6. Place in pan and sprinkle with half of the cheese shavings. Mix.
7. Spread the remaining cheese on top. Cover with a lid.
8. Bake for half an hour. Oven temperature – 170°C.

Instead of a large mold, you can use special cocotte makers for cooking.

Classic julienne of champignons in cocotte makers

The classic recipe for champignon julienne involves cooking in cocotte makers. This is how the famous dish is served in restaurants.

You will need:

• cream – 200 ml;
• flour – 20 g;
• turkey – 150 g;
• champignons – 170 g;
• vegetable oil – 20 ml;
• butter – 50 g;
• onion – 120 g;
• hard cheese – 60 g.

Step by step process:

1. Fry the chopped onion until transparent. Spread evenly into cocotte bowls.
2. Cut the turkey meat into strips. Spread with the next layer.
3. Fry the fruit bodies, cut into slices, and send them to cocotte makers.
4. Fry flour in butter. It should turn golden. Add salt.
5. Add spices according to your taste preferences. Pour in cream. To stir thoroughly. There should be no lumps left.
6. Water the workpiece. Sprinkle with grated cheese.
7. Place in the oven. Set the temperature to 200°C. Cook for 20 minutes.

Serve julienne in cocotte bowls, sprinkled with chopped herbs

Delicious julienne in champignon caps in the oven

Julienne in champignon mushrooms is a very impressive dish that will delight guests and become the highlight of the festive table.

You will need:

• champignons – 350 g;
• sour cream – 60 ml;
• pepper;
• onion – 260 g;
• flour – 20 g;
• cheese – 200 g;
• salt.

Step by step process:

1. Clean the fruits thoroughly. Remove the stems and slightly deepen the inside of the cap.
2. Finely chop the legs. Chop the onion. Stir and fry until golden brown.
3. Add salt. Spice up. Add flour. To stir thoroughly. Pour in sour cream and stir again.
4. Fill the hats. Distribute cheese. Place on a baking sheet. Cook the julienned champignons in the oven for 17 minutes.

Fill the caps with filling to the very top

Julienne with champignons, cheese and herbs

The recipe for julienne of champignons and cheese with the addition of chopped herbs is especially rich in taste.

Cooking process:

• champignons – 400 g;
• turkey – 250 g;
• onion – 280 g;
• salt;
• greenery;
• heavy cream – 250 ml;
• milk – 100 ml;
• pepper;
• potatoes – 850 g;
• flour – 50 g;
• cheese – 250 g.

Step by step process:

1. Fry the chopped onion until transparent.
2. Wash the fruiting bodies, then dry and cut into strips. Combine with vegetable. Cook for seven minutes.
3. Flour. Stir and pour in cream. Boil. Cook with the lid closed for 20 minutes.
4. Cut the potatoes into small cubes. Sprinkle with salt and pepper. Stir. Place in the form.
5. Place the turkey, cut into strips, on top. Cover with mushroom sauce.
6. Sprinkle with grated cheese. Place in the oven. Bake for 20 minutes. Temperature regime – 180°С.
7. Get it. Cool slightly and spread the chopped herbs over the surface.

You can decorate the finished dish with any herbs

Julienne of champignons and sour cream

Julienne made from fresh champignons with sour cream sauce is incredibly tasty and will help diversify your daily diet.

You will need:

• chicken breast – 550 g;
• pepper;
• champignons – 500 g;
• sour cream – 350 ml;
• salt;
• cheese – 200 g;
• butter;
• onion – 250 g.

Step by step process:

1. Chop the onions. Fry until transparent.
2. Combine with mushrooms, cut into thin slices. Grind the boiled breast. Send the resulting straw to other products.
3. Cook until all the moisture has evaporated.
4. Grease the cocotte makers with butter. Fill with prepared ingredients. Drizzle with sour cream. Generously distribute the grated cheese on a medium grater.
5. Preheat the oven. Set up cocotte makers. Simmer at 180°C for a quarter of an hour.

The thick layer of cheese makes the dish look appetizing

Julienne with pickled champignons

A recipe with a photo will help you prepare julienne with pickled champignons the first time.

You will need:

• pickled champignons – 1 jar;
• pepper;
• onion – 360 g;
• salt;
• flour – 20 g;
• turkey – 160 g;
• sour cream – 260 ml;
• cheese – 320 g;
• olive oil;
• potatoes – 450 g.

How to cook:

1. Sprinkle flour and salt over the chopped onion. Fry. Add sour cream. Mix. Cook for four minutes.
2. Place the diced potatoes into the pan. Salt and sprinkle with pepper. Place chopped turkey. Spread marinated mushrooms and onion sauce on top.
3. Sprinkle generously with cheese shavings.
4. Place in the oven. Bake until a golden brown crust appears on the surface. Temperature regime – 180°С.

To vary the taste, you can add any spices to the composition.

Julienne of frozen champignons

Julienne with champignons and cheese in the oven can be prepared not only from fresh mushrooms, but also from frozen ones. To do this, they are first thawed in the refrigerator.

You will need:

• frozen champignons – 350 g;
• onion – 350 g;
• flour – 30 g;
• turkey fillet – 350 g;
• cheese – 250 g;
• salt;
• pepper;
• sour cream – 260 ml.

Step by step process:

1. Thaw fruit bodies. Cut into slices. Place in the form.
2. Chop the onion and fry. Sprinkle with flour and pour in sour cream. Cook for five minutes.
3. Cut the turkey into strips and place on the mushrooms. Sprinkle with salt. Spice up.
4. Pour over the prepared sauce. Sprinkle with grated cheese.

For a more impressive presentation, the finished dish can be decorated with chopped mushrooms

How to cook champignon julienne in tartlets

Mushroom julienne of champignons with sour cream, cooked in tartlets, will be an excellent appetizer on the holiday table.

Required components:

• turkey fillet – 300 g;
• salt;
• butter – 40 g;
• fresh champignons – 200 g;
• milk – 250 ml;
• pepper;
• tartlets – 17-20 pcs.;
• cheese – 120 g;
• flour – 20 g;
• olive oil – 60 ml;
• sour cream – 270 ml.

Step by step process:

1. Cut the fruiting bodies into slices and fry until tender. The moisture should completely evaporate.
2. Boil the turkey. Cool and cut into strips. Combine with mushrooms. Sprinkle with pepper and salt. Stir.
3. Combine flour with melted butter and boil. Pour in milk. Stir until the mixture thickens. Add sour cream.
4. Distribute the mushrooms among the tartlets. Pour over the sauce.
5. Spread cheese shavings in an even layer. Place in the oven.
6. Bake for a quarter of an hour. Temperature – 180°C.

You can make tartlets yourself or buy ready-made ones.

How to cook champignon julienne with broccoli

The recipe for julienne with champignon mushrooms with the addition of broccoli turns out to be especially tasty and dietary.

You will need:

• broccoli – 300 g;
• red pepper – 150 g;
• spices;
• champignons – 300 g;
• salt;
• cream – 120 ml;
• onion – 120 g;
• pepper;
• hard cheese – 70 g.

Required components:

1. Place the broccoli, disassembled into florets, into boiling water and cook for four minutes. You can’t keep it longer, otherwise the cabbage will be overcooked. Rinse with cold water.
2. Chop the onion. Fry. The color of the vegetable should become slightly golden.
3. Add finely chopped mushrooms. Fry until done. Flour. Mix.
4. Pour in the cream. Salt and pepper. When the mixture thickens, add broccoli. Cook for three minutes.
5. Transfer to forms. Spread the grated cheese over the surface.Cook in the oven until a thick crust forms. Temperature – 180°C.

The finished dish is generously sprinkled with dill.

Mushroom julienne of champignons with cream in pots

Champignon julienne with cream looks delicious in pots. All components are baked evenly and the result is a tender and juicy dish.

You will need:

• champignons – 400 g;
• dried dill;
• cream – 300 ml;
• hard cheese – 230 g;
• salt;
• milk – 120 ml;
• black pepper;
• processed cheese – 300 g;
• refined oil;
• onion – 280 g.

Step by step process:

1. Cut the fruiting bodies and bulbs into large pieces. Stir and fry until done.
2. Pour in the cream and simmer for 12 minutes. Place the processed cheese in the refrigerator for half an hour, then grate. Send to fried foods.
3. When the cheese melts, pour in the milk, then the cream.
4. Mix. Sprinkle with salt and pepper. Cook for 10 minutes.
5. Transfer to pots. Sprinkle with grated cheese. Place in the oven for a quarter of an hour. Temperature – 190°C.

Pots can be used in small sizes and served in portions

Julienne with champignons: recipe in lavash envelopes

This is ideal for breakfast or a light snack.

You will need:

• champignons – 250 g;
• vegetable oil;
• cheese – 75 g;
• spices;
• sour cream – 75 g;
• onion – 120 g;
• salt;
• lavash – 1 pc.

Step by step process:

1. Cut the onion into half rings and the mushrooms into slices. Fry.
2. Drizzle with sour cream. Add salt. Add spices. Stir.
3. Grate the cheese piece.
4. Place onion mixture on pita bread. Distribute cheese shavings.
5. Roll the workpiece into a roll. Place in the oven.
6. Temperature – 180°C. Bake for 13 minutes.

Cook the pita bread in the oven until it becomes a beautiful golden brown color.

Julienne of champignons and salmon

The delicacy dish turns out tasty and healthy. Satisfies the feeling of hunger for a long time.

You will need:

• salmon fillet – 800 g;
• black pepper;
• champignons – 400 g;
• hard cheese – 200 g;
• salt;
• onion – 360 g;
• vegetable oil – 40 ml;
• cream 10% – 250 ml.

Cooking process:

1. Chop the onion. Fry in oil. The vegetable should be completely cooked.
2. Slice the mushrooms. Fry until half cooked.
3. Chop the salmon. The pieces should be small in size. Add some salt. Spice up.
4. Transfer to a baking dish. Pour in the cream. Sprinkle with grated cheese.
5. Transfer to oven. Cook for a maximum of a quarter of an hour.
6. Temperature regime – 200°С.

Even when cooled, the aromatic dish remains delicious

Recipe for julienne with champignon mushrooms in puff pastry baskets

With ready-made dough, the cooking process will be very fast. The proposed option is ideal for busy housewives.

You will need:

• puff pastry dough – 500 g;
• salt;
• turkey fillet – 500 g;
• black pepper;
• sour cream – 120 ml;
• champignons – 200 g;
• dried basil;
• onion – 360 g;
• sunflower oil;
• cheese – 270 g.

Step by step process:

1. Thaw store-bought dough at room temperature.
2. Rinse, then dry and cut the fillet into strips.
3. Cut the mushrooms into slices.
4. Chop the onion. Grate the cheese. It is better to use a medium grater.
5. Fry the fillet with onions until golden. Sprinkle with pepper and salt. Add mushrooms. Cook for four minutes. Pour in sour cream. Simmer for seven minutes.
6. Roll out the dough. Cut out circles and place in a cake pan.
7. Fill with julienne. Place in the oven. Cook for a quarter of an hour. Temperature regime – 180°С.
8. Distribute the cheese shavings evenly. Bake for four minutes.

Baskets should be small

Julienne with potatoes and champignons

Instead of special forms, you can use potato boats.

You will need:

• potatoes - 5 large fruits;
• paprika;
• champignons – 500 g;
• salt;
• onion – 260 g;
• cheese – 220 g;
• butter – 120 g;
• flour – 50 g;
• cream – 320 ml.

Recipe:

1. Cut the washed potato tubers in half. Using a small spoon, scoop out the pulp. The result should be a boat.
2. Fry the chopped onions. The vegetable should become a beautiful golden color.
3. Add fruiting bodies, cut into slices. Simmer until done.
4. Sprinkle with flour and stir immediately so that lumps do not form. Salt and pepper. Pour in the cream. Cook for five minutes.
5. Grease a baking sheet with oil. Place potato boats. Place a cube of butter in each. Spread the filling on top.
6. Place in the oven. Temperature regime – 180°С. Bake for 12 minutes.
7. Remove and sprinkle with cheese shavings. Return to oven. Cook for a quarter of an hour.

Julienne in potato boats - an ideal appetizer for a holiday table

Recipe for champignon julienne in a slow cooker

Julienne in a slow cooker tastes no different from that cooked on the stove or in the oven.

You will need:

• salt;
• boiled chicken fillet – 200 g;
• nutmeg – 2 g;
• vegetable oil – 80 ml;
• champignons – 400 g;
• flour – 20 g;
• onion – 200 g;
• butter – 20 g;
• cheese – 200 g;
• milk – 200 ml.

Step by step process:

1. Turn on the “Frying” mode. Melt the butter. Add flour. Fry a little.
2. Stirring constantly with a spatula, pour in the milk. When the mixture thickens, add salt and nutmeg. Transfer to a plate.
3. Cut the mushrooms into strips.Fry on the “Fry” mode with the addition of oil. Time - five minutes.
4. Add chopped onion. Cook for three minutes.
5. Cut the fillet into strips. Place into a bowl. Cook for three minutes.
6. Pour over the sauce. Sprinkle with grated cheese.
7. Switch the mode to “Baking”. Timer – 15 minutes.

Julienne in a slow cooker goes perfectly with bechamel sauce

Conclusion

Champignon julienne is a delicious stand-alone dish that even a novice cook can prepare. During the cooking process, it is necessary to finely chop all products. You can add any herbs, hot peppers and spices to the composition.

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