Content
In addition to the traditional methods of preparing wild mushrooms - pickling, marinating and frying - you can use them to create real culinary delights. It’s very easy to prepare butternut julienne, and its taste will amaze even experienced gourmets. A wide variety of recipes allows everyone to choose a dish that perfectly suits their gastronomic preferences.
How to cook julienne from boletus
To get a delicious dish, you need to take a responsible approach to choosing the right ingredients. Butter must be fresh. When collecting them, you should give preference to younger representatives of the mushroom kingdom, since they are less susceptible to pest damage. In addition, small specimens have a denser structure and will not fall apart when cooked.
Despite the fact that young boletus does not require pre-cooking, additional heat treatment will protect you from possible harm to health. Before doing this, you need to clean the boletus from dirt and small insects, and also remove damaged areas of the cap and stem.It is necessary to remove the oily film from the cap - otherwise the finished julienne will taste bitter.
The key to quality julienne is quality cream. Since they are the second most important component of the dish, you should not skimp on them by using a low-fat product. The best cream is 20% fat - it will help emphasize the mushroom flavor, adding delicate creamy notes. Sometimes, in addition to cream, you can use sour cream to create a slight sourness.
The third fundamental component of julienne is onion. You should not use salad and red varieties. Traditional onions are great for creating a culinary masterpiece - they will add juiciness to the finished dish.
Julienne is quite easy to prepare. Mushrooms and onions are fried until almost fully cooked, then mixed with cream and other additional ingredients. The mixture is transferred into cocotte makers, sprinkled with cheese on each and sent to the oven to brown the crust.
Butter julienne recipes
You can find a large number of recipes and photos of making butternut julienne. Despite this variety, the dish always has basic ingredients - butter, cream and onions. Most often, cooking methods are distinguished only by additional ingredients or spices used. Cheese is almost always used - the basis of the golden brown crust.
In order to make the dish more satisfying, housewives and chefs add various types of meat to it. The most common addition is chicken fillet - it has a neutral taste that goes well with the creamy mushroom component.In addition, you can also use deli meats. For example, beef tongue goes perfectly with butter and allows you to create a more impressive dish.
Other additives include sour cream, milk, flour, butter and garlic. It is not uncommon to find recipes with ingredients such as walnuts, cauliflower or pasta. Among the spices, the most popular are paprika, black and red pepper.
Butter julienne with chicken and cream
One of the most popular and beloved recipes by housewives. Simplicity of preparation, combined with an excellent result that will not leave any family member indifferent, allows it to take its rightful place in personal cookbooks.
To get such a culinary masterpiece, use:
- 400 g fresh butter;
- 400 g chicken fillet;
- 300 ml 20% cream;
- 200 g hard cheese;
- 2 onions;
- 2 tbsp. l. butter;
- 2 tbsp. l. flour;
- salt and seasonings as desired.
Chicken fillet is boiled in lightly salted water for 10 minutes, then cut into small strips. Boil the mushrooms for 20 minutes, then cut into small cubes. Fry the onion in butter until soft.
All ingredients are mixed, adding cream and flour. The resulting mass is laid out in cocotte makers. Each of them is sprinkled with grated cheese on top. The cocotte maker is placed in the oven for 15-20 minutes at a temperature of 180-200 degrees.
Butter julienne with sour cream and olives
Adding sour cream to the classic recipe is an excellent opportunity to get light creamy sourness and additional satiety.Olives act in the recipe as an original addition, necessary to give it a unique taste.
To prepare julienne you need:
- 500 g butter;
- 1 tbsp. heavy cream;
- 100 g sour cream;
- 50 g pitted olives;
- 2 tbsp. l. flour;
- 1 onion;
- 100 g parmesan;
- butter for frying;
- salt to taste;
- 1 tsp. dried basil;
- 1 tsp. paprika.
Boil the butter for 15 minutes in boiling water, then place in a colander to drain excess water. Mushroom bodies are cut into small pieces. At this time, fry the onion in butter until fully cooked. Olives are cut into pieces. The cream is mixed with sour cream, salt and spices.
Mushrooms are mixed with fried onions and poured with prepared creamy sauce. The mass is laid out in cocotte makers and sprinkled with a cap of grated cheese on top. The cocotte makers are placed in the oven for 20 minutes at 180 degrees.
Julienne of butter with tongue
Boiled beef tongue allows you to turn an ordinary dish into a work of culinary art. This ingredient makes julienne both more tasty and satisfying.
To prepare such a great snack use:
- 200 g beef tongue;
- 200 g butter;
- small onion;
- 100 g hard cheese;
- 1 tbsp. l. butter
- 200 ml cream;
- 1 tbsp. l. flour;
- salt to taste;
Mushrooms are boiled for 1/3 hour in salted water, then cut into small cubes. The boiled tongue is cut into strips. The onion is fried in oil until golden brown. All ingredients are mixed and seasoned with cream. Add flour and a little salt to taste.
The cocotte makers are filled with the resulting mass. Place a layer of finely grated hard cheese on top. The cocotte makers go into the oven.The cooking process takes place at a temperature of 200 degrees for 10-15 minutes. As soon as the crust is browned, you can take out the julienne and serve it to the table.
Butter julienne with nuts
Walnuts are a great addition to many dishes. In julienne, they perfectly reveal their taste in combination with mushrooms, onions, chicken and cream and cream cheese.
To prepare such a culinary masterpiece use:
- 200 g butter;
- 200 g chicken fillet;
- 250 g hard cheese;
- 150 g curd cheese;
- 200 g onions;
- 100 g walnut kernels;
- 200 ml heavy cream;
- salt and seasonings to taste.
Mushrooms are fried without boiling, together with finely chopped onions until half cooked. Lightly boiled chicken fillet is added to them, fried until a crust appears and removed from the heat. In a separate bowl, mix cream, cream cheese and crushed walnuts.
All ingredients are mixed and placed in small cocotte bowls. A cap of grated cheese is made on top of each cocotte. The cocotte makers are placed in the oven for 15 minutes at 200 degrees.
Calorie content
Due to the large amount of fatty components contained in the product, the calorie content of the finished julienne is high. Products such as heavy cream, sour cream and hard cheese have high fat content, which does not have the best effect on the final nutritional value.
100 g of boletus julienne, prepared using traditional technology, contains:
- proteins - 6.5 g;
- fats - 8.7 g;
- carbohydrates - 2.8 g;
- calories - 112.8 kcal.
The main advantage of butternut julienne is the almost complete absence of carbohydrates. At the same time, depending on additional ingredients, the calorie content and balance of BZHU may change.If you use less fatty cream and sour cream, you can get a more dietary julienne. Chicken fillet or beef tongue add a large amount of pure protein to the dish.
Conclusion
Julienne with boletus can become a real decoration for any table. The time-tested combination of mushrooms, cream and cheese will not leave any gourmet indifferent. A wide variety of cooking recipes will allow every housewife to prepare the ideal dish that suits the taste preferences of family members.
