Porcini mushroom julienne: classic recipe, with chicken, sour cream

French cuisine is known for many of its masterpieces. Creme brûlée, boeuf bouguignon, ratatouille are real culinary gems that have received recognition all over the world. Porcini mushroom julienne is one of the most popular hot appetizers, which today can be found in almost any restaurant serving European cuisine.

How to cook porcini mushroom julienne

Making julienne is quite simple. It is variable in terms of ingredients, which gives room for culinary imagination. And yet, this dish has a number of features that should be taken into account when preparing it.

Firstly, this is a cut. All ingredients used in the cooking process must be cut into thin strips or plates (slices). The quality of cutting affects not only the structure, but also the taste of the dish.

Second - these are dishes. Julienne of porcini mushrooms with cream, sour cream or milk sauce is served in special molds - cocotte makers.They can be ceramic or made of metal with a small handle for ease of use.

It is worth noting the large amount of cheese that is used in any version of the recipe. Sometimes it is mixed with breadcrumbs, which gives the dish an appetizing crispy crust.

The classic recipe involves using nutmeg and ground pepper. However, spices such as cardamom, rosemary or paprika can not only enrich the aroma, but also reveal the taste of the dish.

Julienne of dried porcini mushrooms

In winter, it is difficult to find high-quality fresh food. The solution is to use dried mushrooms, which even in this form retain their aroma and taste for a long time. The main thing is that they must be thoroughly washed before cooking.

You will need:

• dried boletus - 200 g;
• onion – 1 pc.;
• sour cream 15% - 60 g;
• Chedar cheese – 150 g;
• butter – 20 g;
• spices.

Julienne of dried boletus

Step-by-step preparation:

1. Pour cold water over the porcini mushrooms and leave for 2-2.5 hours.
2. Drain, rinse well and boil in lightly salted water for 7-10 minutes.
3. Drain the boletus mushrooms in a colander.
4. Chop the onion into half rings or cubes and fry it in butter until golden-transparent.
5. Add porcini mushrooms, sour cream and pepper to a frying pan with onions.
6. Simmer for 7-8 minutes.
7. Grate the Cheddar on a coarse grater.
8. Transfer the mixture into cocotte makers, sprinkle generously with cheese and place in the oven, preheated to 180°C, for a quarter of an hour.

You can serve the appetizer with freshly prepared chicken salad on crispy crouton.

Julienne of frozen porcini mushrooms

If fresh mushrooms are not available, you can use frozen products.Quick freezing technology allows you to preserve the structure, taste and aroma of the product. The classic recipe for julienne of frozen porcini mushrooms involves the use of wheat flour.

You will need:

• frozen boletus mushrooms – 500 g;
• melted butter – 30 g;
• cheese – 250 g;
• cream 20% - 300 g;
• flour – 30 g;
• nutmeg – 2 pinches.

Julienne of frozen boletus

Step-by-step preparation:

1. Thaw white mushrooms, squeeze and cut into strips.
2. Chop the onion (into cubes) and fry until golden brown.
3. Add sliced ​​mushrooms to the onion and lightly salt.
4. In a dry, thick-walled frying pan, saute the flour until light caramel in color, add butter, cream and nutmeg.
5. Mix the sauce with the onion-mushroom mixture, pepper and place in pots.
6. Bake in the oven for 15 minutes (190°C).

Julienne of fresh porcini mushrooms

Porcini mushrooms are rich in protein, B vitamins, retinol and tocopherol. The fresh product contains almost 15% of the daily value of plant fiber.

Required:

• boletus - 800 g;
• onions – 4 pcs.;
• butter – 50 g;
• cream 15% - 200 ml;
• processed cheese – 150 g;
• any type of hard cheese – 300 g;
• salt;
• pepper.

Julienne of wild mushrooms

Step-by-step preparation:

1. Chop the onion and fry in butter.
2. Cut the porcini mushrooms into strips and lightly fry them in a separate frying pan.
3. Boil the cream in a saucepan, add melted cheese and simmer for 2-3 minutes.
4. Grate the cheese.
5. Layer porcini mushrooms, onions and sauce in cocotte bowls.
6. Sprinkle generously with cheese and bake in the oven at 180-190 °C (12-15 minutes).

Porcini mushroom julienne recipes

Mushrooms are the main ingredient of julienne. Additional ingredients may include chicken, ham, cream or sour cream. Modern recipes also require an original presentation. For example, in tartlets or potatoes. Despite the fact that the snack is considered portioned, at home it is often prepared in one large ceramic form.

Classic recipe for julienne of porcini mushrooms

The original recipe involves the use of bechamel sauce - one of the hallmarks of French cuisine.

You will need:

• porcini mushrooms – 500 g;
• onions – 2 pcs.;
• olive oil – 50 ml;
• mozzarella – 200 g;
• butter – 150 g;
• milk – 0.5 l;
• flour – 40 g;
• spices (dry mustard, smoked paprika, coriander, nutmeg, basil) - 1 pinch each.

Julienne in cocotte makers

Step-by-step preparation:

1. Wash the mushrooms, dry with a paper towel and cut into strips or slices.
2. Chop the onion and fry in olive oil until golden brown.
3. Add porcini mushrooms, smoked paprika, basil, cover with a lid and simmer until the moisture evaporates.
4. In a saucepan, saute the flour, add butter, milk, nutmeg, dry mustard, ground coriander and, stirring, cook the sauce until thick.
5. Grate the mozzarella.
6. Place porcini mushrooms and onions in cocotte makers, pour bechamel sauce, sprinkle with cheese and place in the oven for a quarter of an hour.

Julienne with chicken and porcini mushrooms

Mushrooms combined with chicken are one of the most popular options for julienne.

You will need:

• boletus - 500 g;
• chicken breast – 500 g;
• onion – 100 g;
• hard cheese – 200 g;
• black olives – 100 g;
• chicken broth – 200 g;
• butter – 50 g;
• sour cream – 200 g;
• flour – 40 g;
• spices (curry, nutmeg, paprika) - 1 pinch each.

Julienne with chicken and boletus

Step-by-step preparation:

1. Cut porcini mushrooms into slices, chicken into strips, onions into half rings, olives into rings.
2. Fry the chicken separately. Wait until all the liquid has evaporated.
3. Sauté the onion until golden brown, then add the boletus mushrooms, and 5 minutes before the end of stewing, add the olives.
4. Fry the flour in a saucepan for 1 minute, then add the butter and sour cream.
5. Simmer for a couple of minutes.
6. Add spices, broth and cook the sauce until thickened.
7. Place the chicken into the cocotte bowls, then the mushrooms and onions and pour the sauce over everything.
8. Sprinkle the dish generously with grated cheese and place in the oven for 15 minutes.

Porcini mushroom julienne with sour cream

Preparing the bechamel can take time. A good alternative to French sauce is the well-known sour cream.

Required:

• porcini mushrooms – 300 g;
• onion – 1 pc.;
• sour cream – 300 g;
• flour – 30 g;
• butter – 20 g;
• olive oil – 40 ml;
• Parmesan cheese – 150 g;
• nutmeg.

Boletus julienne with sour cream and Parmesan

Step-by-step preparation:

1. Chop the boletus into thin slices and the onion into cubes.
2. Fry the onion in olive oil until golden brown, add porcini mushrooms and simmer until the water evaporates.
3. Salt and pepper.
4. Sauté the flour in a frying pan for 2 minutes, add the butter, and after it has melted, sour cream and a pinch of nutmeg.
5. Grate Parmesan on a fine grater.
6. Place boletus and onions in ceramic pots, pour sour cream sauce over them and sprinkle with cheese.
7. Bake in the oven for a quarter of an hour.

The recipe for julienne of porcini mushrooms with sour cream is simple and easy to reproduce even for beginners.

Porcini mushroom julienne with ham

Tender ham is a good alternative to chicken. It also bakes quickly and adds a slight smoky flavor to the dish.

You will need:

• porcini mushrooms – 300 g;
• ham - 25 g;
• onion – 1 pc.;
• hard cheese – 250 g;
• sour cream 20% - 350 g;
• spices.

Julienne with mushrooms and ham

Step-by-step preparation:

1. Chop the onion and fry it until golden brown.
2. Cut the boletus mushrooms into strips and add them to the onion.
3. Once the excess liquid has evaporated, add the thinly sliced ​​ham.
4. Add sour cream, spices and simmer the mixture over medium heat for 5-7 minutes.
5. Divide everything into portioned pots and bake for 15-20 minutes in the oven.

You can use any type of ham in this recipe. Italian prosciutto and the most common variety made from turkey meat go well with porcini mushrooms.

Calorie content of porcini mushroom julienne

Julienne or cocotte, as this appetizer is often called in France, is a medium-calorie dish. The energy value of classic julienne is 150-160 kcal per 100 grams. The serving size, as a rule, does not exceed 150 grams.

The calorie content of the dish can be adjusted. For example, if you add heavy cream instead of sour cream to a recipe for julienne made from dried porcini mushrooms, its energy value will immediately increase by 45 kcal.During the period of weight loss, you can occasionally treat yourself to a dietary option, without adding flour, with low-fat sour cream and low-calorie cheese.

Conclusion

Porcini mushroom julienne is an excellent appetizer that can decorate both a festive table and a romantic dinner. The recipe is variable, most of the ingredients are widely available, and even a beginner should not have any particular difficulties in preparing it.

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