Julienne with honey mushrooms: recipes for cooking in the oven, in a frying pan, in a slow cooker

Recipes with photos of honey mushroom julienne have a varied composition. A distinctive feature of all cooking options is cutting the products into strips. This appetizer often means a dish of mushrooms with meat, baked with sauce under a cheese crust. The combination of these ingredients makes the culinary product nutritious and aromatic.

How to cook julienne with honey mushrooms

The name "julienne" is of French origin. This dish involves cutting vegetables into thin strips.This technology is intended for salads and first courses.

Root vegetables for julienne are cut into strips, and tomatoes and onions are cut into thin rings. This gives the dish a delicate texture and speeds up the cooking process. The best option for the dish would be ham, tongue, mushrooms or poultry.

A classic dish means a combination of ingredients - chicken with Bechamel sauce. In modern cuisine, such a snack includes a wider range of products:

• mushrooms: honey mushrooms, oyster mushrooms, chanterelles, white mushrooms, champignons;
• meat (pork, beef);
• fish;
• vegetables.

For an appetizer, you need to choose a hard cheese with a salty taste. The choice of sauces is not limited to classic milk sauces. Sometimes cheese, sour cream, cream sauce or broth is used.

Classic recipe for julienne with honey mushrooms in the oven

Julienne is prepared with champignons, but no less tasty recipes are with honey mushrooms. Fresh ingredients are used in preparation. They are first cleaned and then soaked for an hour in a saline solution to remove any remaining dirt. After this, they are washed and boiled for 15 minutes.

The classic recipe for the dish uses sour cream sauce or cream. A good alternative to such products is homemade yogurt, milk or kefir.

In preparation you will need the following products:

• honey mushrooms – 0.6 kg;
• butter – 0.1 kg;
• onions – 3 heads;
• Dutch cheese – 0.3 kg;
• wheat flour – 2 tbsp. l.;
• cream – 250 ml;
• spices to taste.

Technology for preparing a dish according to a classic recipe:

1. Cut fresh honey mushrooms into thin strips and fry in a frying pan with butter.
2. Season the mushroom mixture with spices.
3. Combine onion, cut into medium-sized cubes, with honey mushrooms.
4. Add flour and cream, stir.
5. Distribute the mushroom mixture among cocotte makers and sprinkle cheese shavings on top.
6. Place in the oven and bake at 180°C until the crust appears golden brown.

Classic recipe for julienne with honey mushrooms and chicken

This recipe differs from the previous one by adding meat, which gives the dish richness and flavor.

Ingredients:

• honey mushrooms – 0.2 kg;
• chicken thighs – 0.4 kg;
• butter – 2 tbsp. l.;
• Dutch cheese – 0.1 kg;
• wheat flour – 2 tbsp. l.;
• homemade yogurt – 150 ml;
• onion – 1 pc.;
• spices.

The technology for making a recipe for julienne with poultry and honey mushrooms in the oven is presented step by step with photos:

1. Boil the meat until fully cooked, separate from the bone and cut into strips.
   
2. Fry chopped onion and mix with mushrooms.
   
3. Mix boiled meat with honey mushrooms and onions, simmer until cooked.
   
4. Prepare the sauce: fry the flour until dark. Add yogurt, remaining chicken broth and spices to taste to the mixture. Simmer until the mixture thickens, stirring.
   
5. Place the mushroom mixture in a special form, and pour the prepared sauce on top.
   
6. Sprinkle cheese shavings on top before baking.
   

If there is no baking dish, julienne with chicken and honey mushrooms is cooked in pots in the oven. Their advantage is the long-term heat retention of the culinary product.

How to cook honey mushroom julienne with ham

The following components are required for preparation:

• honey mushrooms – 0.5 kg;
• ham – 0.3 kg;
• toaster cheese – 0.1 kg;
• tomato sauce (spicy) – 3 tbsp. l.;
• leek – 0.1 kg;
• corn oil - for frying;
• sour cream 20% fat – ½ cup;
• parsley.

Preparation includes the following steps:

1. Fry mushrooms with butter, mix them with onions.
2. Add ham, cut into strips, stir.
3. Mix tomato sauce with sour cream and pour into the contents of the frying pan.
4. Place the salad in cocotte bowls and sprinkle with herbs and grated cheese on top.
5. Bake until fully cooked.

Preparing julienne from ham and wild mushrooms takes a little less time than the classic recipe. The dish turns out no less satisfying than with chicken.

Frozen honey mushroom julienne

The technology for preparing a dish from frozen honey mushrooms is the same as from fresh ones. Preparing mushrooms for work will include the following steps:

1. Remove frozen honey mushrooms from the freezer and place in a container with cold water.
2. Wash honey mushrooms thoroughly to remove remaining dirt 2 times.
3. Cut frozen mushrooms into strips.
4. Place them in salted boiling water and boil for 15 minutes.

If frozen boiled mushrooms are used in cooking, they are thoroughly washed under running water and boiled for 8 minutes. After that, they are placed in a colander to drain the water.

How to make julienne from honey mushrooms in a frying pan

In the absence of ovens and cocotte makers, use a frying pan. In this case, it is better to prepare honey mushroom julienne according to the classic recipe with chicken.

Since the cooking process begins with frying onions, mushrooms, and meat, there is no need to transfer the snack to other forms. The base of the dish is left in the pan, poured over the sauce and sprinkled with cheese shavings. The resulting mass is placed on low heat, covered with a lid, and baked for 20 minutes. There is no need to stir the salad.

Julienne of fresh honey mushrooms with Bechamel sauce

Bechamel is used more often than others in preparing mushroom dishes. This dressing is suitable for any julienne recipe.

Ingredients:

• honey mushrooms – 0.5 kg;
• cream cheese – 0.2 kg;
• onions - 2 heads.

To prepare the sauce you will need:

• butter – 0.3 kg;
• milk or cream – 0.5 l;
• wheat flour – 3 tbsp. l.;
• nutmeg (ground) - a pinch.

Recipe for “Béchamel” sauce for julienne with honey mushrooms with photo:

1. Melt 100 g butter in a saucepan.
   
2. Add pre-fried flour to the butter, stirring constantly to avoid the formation of lumps.
   
3. Gradually pour heated milk into the resulting mixture, actively stirring the mass.
   

As soon as the mass thickens, add nutmeg and salt and mix. The julienne sauce is used warm.

Mushroom julienne of honey mushrooms with sour cream and garlic

For the snack you need the following ingredients:

• fresh mushrooms – 0.2 kg;
• sour cream (fat) – ½ cup;
• garlic – 2 cloves;
• onion – 1 head (large);
• Dutch cheese – 0.1 kg;
• spices.

Cooking technology:

1. Boil the mushrooms, rinse and cut into strips.
2. Chop and fry the onion, mix with chopped honey mushrooms.
3. Add sour cream with chopped garlic, salt and spices to the mixture.
4. Simmer for 10 minutes.
5. The mushroom mixture is placed in pots, and shavings of hard cheese are sprinkled on top.
6. Place the snack in the oven.

The dish can be considered ready when the cheese is completely melted.

Honey mushroom julienne in the oven in potato boats

This appetizer does not require the use of cocotte makers, as they are replaced by potatoes cut in half.

Ingredients:

• potatoes (large) – 10 pcs.;
• honey mushrooms – 0.4 kg;
• chicken breast – 0.4 kg;
• eggs – 2 pcs.;
• butter – 0.1 kg;
• toaster cheese – 0.2 kg;
• spices.

The preparation of julienne according to the recipe from honey mushrooms with potato boats is shown in the following photos step by step:

1. Wash the potatoes and scrape out the pulp so that the wall thickness is at least 5 mm.
   
2. Chop the poultry meat and fry in oil.
   
3. Boil the mushrooms, chop and mix with the meat, simmer until tender.
   
4. Prepare the Bechamel sauce and combine it with the mushrooms, stirring.
   
5. Grease the inside of the potatoes with oil and mix with spices, then fill with the prepared mushroom mixture, leaving room for the cheese.
   
6. Place the potatoes in the oven for 15 minutes, and at this time mix the grated cheese with the eggs for the top.
   
7. Remove the baked potatoes from the oven and sprinkle with the cheese mixture.
   
8. Bake the potatoes for another 20 minutes. A sign of readiness is the golden brown crust of the cheese.
   

Potatoes are served hot. Melt the butter and pour over the top of the dish.

Julienne of honey mushrooms and chicken in cocotte bowls

To obtain a French snack, cocotte makers are most often used. Using such utensils, dishes are prepared in different ways.

The dish is served on the table in the container in which it was baked. Therefore, cocotte makers are more suitable for the festive table. They are edible and inedible. Metal containers are often used.

For a dish of honey mushrooms with chicken, the following edible cocotte bowls are suitable:

• profiteroles;
• baguettes;
• muffin tins;
• pancake bags;
• tartlets;
• bowls of fruits or vegetables.

This allows you to combine ways of serving the dish. Such cocotte makers make julienne even tastier and reduce the time for its preparation.

Recipe for julienne with honey mushrooms in tartlets

Portioned treats look original on a holiday table. You can purchase tartlets at the grocery store or make your own using special molds.Shortbread or puff pastry is suitable for this.

For the filling you will need the following products:

• poultry meat – 0.2 kg;
• fresh honey mushrooms – 0.2 kg;
• wheat flour – 1 tbsp. l.;
• cream – 150 ml;
• corn oil – 30 ml;
• mozzarella cheese – 0.1 kg;
• onion – 1 head;
• spices.

Preparation:

1. The meat fillet is boiled and cut into strips.
2. Peel, rinse, and fry fresh mushrooms with onions until tender.
3. Fry the flour and mix with cream and spices.
4. Combine the resulting sauce with mushrooms and chopped meat.

The process of making tartlets:

1. Freeze the prepared puff pastry and roll it into 8 equal pieces.
2. Grease the tartlet pans with butter and lay out the puff pastry.
3. Bake for 20 minutes.
4. Cool the finished molds.

Place the filling into the tartlets and place in the oven for 20 minutes, after which the appetizer is sprinkled with soft cheese and baked for another 2 minutes. The top of the dish is decorated with parsley.

How to cook mushroom julienne with honey mushrooms in a bun or loaf

The snack is suitable for quick and filling snacks. For this we use:

• round buns – 6 pcs.;
• fresh honey mushrooms – 400 g;
• dry wine (white) – 100 ml;
• leek – 50 g;
• homemade yogurt - 3 tbsp. l.;
• garlic cloves – 2 pcs.;
• cream cheese – 60 g;
• sunflower oil – 30 ml.

Cooking process:

1. Fry the mushrooms until light brown, mix with chopped onion, garlic and wine.
2. Simmer for 10 minutes so that the wine evaporates a little, and then add yogurt.
3. Prepare unsweetened buns, cut off the top and cut out the crumb.
4. The prepared filling is filled into the buns and cheese shavings are sprinkled on top.
5. Bake for 15 minutes.

Using the same recipe, an appetizer with “cocotte makers” from a loaf is prepared. It is cut into equal pieces.The crumb is cut out, leaving the bottom, stuffed and placed in the oven.

Delicious julienne of honey mushrooms with vegetables

To obtain the dish, the following products are used:

• honey mushrooms – 0.1 kg;
• sunflower oil – 20 ml;
• sour cream – 1 tbsp. l.;
• green onions – 1 bunch;
• canned corn - 1 tbsp. l.;
• green peas – 1 tbsp. l.;
• cauliflower and broccoli - a branch each;
• zucchini – 1 pc. (small);
• green beans – 1 tbsp. l.;
• hard cheese – 0.1 kg;
• black pepper (ground) – a pinch.

Cooking steps:

1. Boil vegetables: cabbage, peas and green beans for up to 5 minutes.
2. Fry the mushrooms and combine with chopped onions, zucchini and other vegetables.
3. Pour sour cream and spices into the pan and simmer for no more than 5 minutes.
4. Place the snack in the molds and sprinkle with cheese shavings.
5. Bake in the oven for 15 minutes.

If there is no oven, julienne with vegetables is baked in the microwave.

Recipe for julienne of honey mushrooms with smoked chicken in a frying pan

In preparing the recipe, the following is used:

• smoked breast – 0.3 kg;
• chicken broth – 0.1 l;
• honey mushrooms – 0.3 kg;
• leek – 1 bunch;
• fat milk – 0.1 l;
• corn oil - for frying;
• wheat flour – 2 tbsp. l.;
• Dutch cheese – 0.1 kg;
• parsley.

Preparation:

1. Fry mushrooms with onions.
2. Divide the smoked meat into random pieces with your hands or cut it.
3. Mix the breast with the mushroom mixture and fry for 5 minutes.
4. Mix the mixture in a frying pan with flour and seasonings.
5. Pour in chicken broth and then milk.
6. Simmer for 10 minutes over low heat.
7. Grate hard cheese on top of the dish.
8. Cover the pan and cook the julienne for half an hour.

Serve the dish hot in a frying pan and garnish with parsley or other herbs on top.

Julienne of honey mushrooms with squid in a frying pan and in the oven

To prepare julienne according to this recipe, you need to use boiled honey mushrooms. Then the dish will turn out juicy and more tasty.

Required ingredients:

• squid – 3 pcs.;
• onions – 2 heads;
• mushrooms – 400 g;
• yogurt – 250 g;
• salted cheese (hard) – 180 g.

Preparation:

1. Wash the squid and cut into strips.
2. Place the boiled mushrooms in a frying pan with oil and lightly fry, and add the chopped onion after 5 minutes.
3. Once the onions are fried, add the squid to the mixture.
4. Simmer for 5 minutes.
5. Season the mushroom mixture with yogurt and sprinkle salted cheese on top.

At this stage, the appetizer is sent to the oven, placed in fireproof pots, or left in a frying pan. Bake the dish for no more than 3 minutes until the cheese melts.

Julienne with chicken, honey mushrooms and mustard in a frying pan

The recipe with the addition of mustard gives the meat and mushrooms a special taste, making them soft. This dish is suitable for spicy lovers.

Required Products:

• chicken fillet – 0.3 kg;
• honey mushrooms – 0.4 kg;
• cilantro – 1 bunch;
• Dutch cheese – 0.1 kg;
• onions – 2 pcs.;
• kefir – 200 ml;
• butter – 0.1 kg;
• wheat flour – 4 tsp;
• mustard (ready) – 1 tsp.

The sequence of actions for this recipe is the same as for the “classic” one. And to obtain the sauce, mix flour with kefir, adding mustard. The mixture is poured over fried meat with mushrooms and herbs and simmered for 20 minutes. Sprinkle the dish with cheese and simmer for another 3 minutes.

Recipe for julienne of honey mushrooms in a slow cooker

This recipe will save a lot of time, but the dish turns out to be unportioned. The multicooker is set to “baking” mode.

Required Products:

• poultry meat – 0.2 kg;
• honey mushrooms – 0.2 kg;
• Dutch cheese – 0.1 kg;
• wheat flour – 1.5 tbsp. l.;
• homemade yogurt – 120 ml;
• onions – 2 heads;
• spices - to taste.

Cooking steps:

1. Wash and boil wild mushrooms in advance.
2. Turn on the “baking” mode in the multicooker and set the time to 50 minutes.
3. Place butter, mushrooms and chopped onion in a bowl.
4. Season the mixture with salt and pepper, stir-fry for 20 minutes.
5. Add flour to the mixture and simmer for another 5 minutes.
6. Add yogurt to the bowl and cover with a lid for 10 minutes.
7. Sprinkle the salad with cheese shavings.
8. Bake the appetizer covered until the end of the cycle.

Conclusion

Recipes with photos of honey mushroom julienne and step-by-step steps confirm that preparing the dish is quite simple. The combination of many ingredients allows you to experiment, creating different flavors.

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