Mushroom julienne (julienne) from champignons in a frying pan: the best recipes with photos

Julienne with champignons in a frying pan - a simple and quick recipe. It has become a fixture in our kitchen. True, an oven is often used to prepare it. But for those housewives whose stove does not include an oven, there is a good alternative. The taste of a mushroom appetizer in a frying pan is in no way inferior.

How to cook champignon julienne in a frying pan

Julienne was originally called any dish that contained thinly sliced ​​mushrooms and vegetables. In Russia, this is what they call mushrooms with cheese and sauce. To make them tasty and not lose their original aroma, you need to know some rules:

1. Any mushrooms are suitable for snacks: fresh, frozen, dried, canned. Champignons are most often used. They are washed before cooking. Fresh specimens are cleaned. Dried ones must be soaked in hot water until they swell, then squeezed out.
2. Be sure to cut them into thin slices.
3. If meat julienne is being prepared, then finely chopped skinless chicken fillet is added to it. There are also recipes with fish and shrimp.

Classic champignon julienne in a frying pan

The classic recipe for champignon julienne in a frying pan is a hearty dish that is best eaten hot, with fresh bread. For it you will need:

• 400 g champignons;
• one carrot;
• onion head;
• 80 g mozzarella;
• 400 ml cream;
• olive oil;
• paprika;
• ground black pepper;
• salt.

Mushrooms can be cut into pieces of any size

Cooking method:

1. Fry the finely chopped onion in olive oil until golden brown, add a little salt and pepper.
2. Grate one carrot, add to the onion, and simmer until soft.
3. Cut the washed mushrooms into thin slices. Add to vegetables, add salt and pepper, and fry.
4. In a separate bowl, mix sour cream and milk.
5. Pour the dairy products into the julienne, simmer after boiling, covering with a lid, for about 10 minutes.
6. The final step is adding mozzarella. You need to grate it, pour it over the snack and let it melt, covering it with a lid.

After 5 minutes, you can remove the dishes from the heat and serve.

Julienne with champignons and cheese in a frying pan

If you don’t have portioned cocotte makers at home, you can easily replace them with a regular frying pan. The snack will not become less tasty. For this you need to prepare:

• 400 g mushrooms;
• 200 ml cream (10%);
• 2 tbsp. l. flour;
• one onion;
• 50 g hard cheese;
• vegetable oil;
• pepper and sea salt.

Cooking method:

1. Chop the onion into half rings and place in a heated frying pan, sprinkle with a pinch of sea salt. Leave until lightly caramelized.
2. Cut the peeled champignons into four parts and add to the onion. Fry for another 3-4 minutes until a thin crust appears.
3. Sprinkle with flour and stir.
4. Pour in the cream, season with nutmeg and pepper, add salt.
5. Simmer everything together over moderate heat for 5-7 minutes.
6. Cut the cheese into small pieces and sprinkle the appetizer with it. Leave it covered for a few minutes so that the cheese has time to melt.

Julienne with chicken and champignons in a frying pan

You can serve mushroom julienne with chicken for lunch or dinner, along with a vegetable salad. For preparation you need:

• 500 g chicken fillet;
• 400 g fresh mushrooms;
• 400 g sour cream;
• 200 g cheese;
• a pinch of starch;
• oil for frying.

The contents of the pan must be stirred so that the ingredients do not burn.

Cooking method:

1. Fry medium-sized pieces of meat.
2. Cut the mushrooms into slices or cubes, add to the chicken, add salt and season. Simmer over medium heat until done.
3. At the same time, for pouring, mix sour cream and starch, add a little salt and leave for a quarter of an hour. The starch should swell.
4. Pour the resulting sauce into the pan with the mushrooms and chicken. Mix everything and simmer after boiling for 3-4 minutes.
5. At this time, grate hard cheese on a medium-sized grater. Sprinkle the appetizer with it and wait until it melts, covering with a lid.

An appetizing chicken dish can be served in 20 minutes.

Champignon julienne with sour cream in a frying pan

Even a novice cook can prepare julienne from fresh champignons in a frying pan. You can serve the appetizer with potatoes. List of ingredients:

• 500 g champignons;
• 150 g cheese;
• 20 g medium fat cream;
• 1 tbsp. l. sour cream;
• 50 g butter;
• one head of onion;
• one large carrot;
• salt and seasonings to taste.

Cooking method:

1. Wash and peel the mushrooms, carrots and onions. Cut the mushrooms into cubes, the onions into half rings. Use a coarse grater to chop carrots.
2. Lightly fry the vegetables in oil.
3. At the same time, simmer the mushrooms in butter in another frying pan or saucepan for 10-15 minutes.
4. Add sauteed carrots and onions to the champignons. Salt and season. Simmer them together for another 15 minutes.
5. Then add cream and sour cream to the boiling mass. You can add a bay leaf and let it simmer again for 15 minutes over low heat.
6. Once the cream becomes thick, add grated cheese.
7. After 5-6 minutes it can be removed from the stove and served.

A very simple recipe for julienne with champignons in a frying pan

When the need arises to quickly prepare a simple but satisfying dish, a recipe for julienne with canned champignons helps to easily cope with this task. For preparation you need:

• 2 cans of canned mushrooms;
• 300 ml milk;
• 150 g hard cheese;
• 2 onions;
• olive oil;
• 3 tbsp. l. wheat flour;
• salt and pepper.

For julienne, you can use not only champignons; dishes with any wild mushrooms turn out delicious.

Cooking method:

1. Drain the water from the champignons and place in a frying pan pre-greased with olive oil.
2. Add diced onion. Fry until done.
3. Mix cream and flour until lumps disappear. Salt and pepper.
4. Pour the sauce into the julienne and simmer for 15 minutes over medium heat. Stir occasionally.
5. At the final stage, sprinkle with grated cheese and keep covered for a few minutes.

The quick dish is ready; you can garnish with sprigs of parsley or dill.

Champignon julienne in a frying pan with herbs and garlic

For lovers of spicy snacks, a recipe for julienne with herbs and garlic is suitable. For it you will need:

• 400 g champignons;
• 100 g cottage cheese;
• 100 g mozzarella;
• 200-250 ml chicken broth;
• 300 g bacon;
• 50 g butter;
• 3 cloves of garlic;
• 1 tbsp. l. flour;
• ground black pepper;
• salt;
• a few sprigs of parsley.

Cooking method:

1. To prepare julienne, take whole champignons. They are salted and fried in butter until brownish.
2. Prepare chicken broth by dissolving one cube in a cup of water.
3. The bacon is cut into thin slices and fried with mushrooms.
4. Pour in some of the broth and begin to simmer.
5. Chop the garlic and mix with the remaining broth and cottage cheese. Add to the pan.
6. Then add cheese and chopped parsley one by one. The fire is reduced.
7. As soon as the cheese becomes thick, add a spoonful of flour, preferably corn flour. The julienne is left to simmer for another 10 minutes.

Champignon julienne in a frying pan with cream and nutmeg

To give the dish a subtle aroma, you can use nutmeg. For four servings you need to prepare the following ingredients:

• 450 g champignons;
• onion head;
• 250 ml milk;
• 50 g cheese;
• olive oil;
• 50 g butter;
• 2 tbsp. l. wheat flour;
• 2 cloves of garlic;
• a pinch of nutmeg;
• salt, paprika, ground black pepper;
• greens for serving.

Nutmeg gives the snack a subtle aroma

Cooking method:

1. Cut the champignons and onions into strips. Chop the garlic.
2. Sauté vegetables in olive oil.
3. Add mushrooms and a little water, sprinkle with salt, pepper and paprika, simmer until tender.
4. Prepare sauce for dressing.Take butter and heat in a frying pan.
5. Add wheat flour and mix well to remove any lumps.
6. Pour in warm milk little by little.
7. Continue stirring the sauce and season with nutmeg.
8. Add it to the mushroom mixture. Simmer for 5-7 minutes.
9. Sprinkle with grated cheese.

Treat your family or friends to the ready-made julienne without delay before it cools down.

Conclusion

Julienne with champignons in a frying pan has become a real salvation for housewives who consider this dish too labor-intensive to prepare. The dish, which came to us from French cuisine, has long been an integral part of the menu. It combines the delicate mushroom taste loved by many and the appetizing aroma of a cheese crust.

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