Tired of making mushroom soups? Try making a delicious julienne dish. As a rule, small ladles with handles are used for its preparation - cocotte makers. However, if you don't have them, it doesn't matter - julienne can be made in a large frying pan or in pots.
Mushroom julienne in a pan: recipe
The skillet julienne in this recipe is made with chicken fillet. This dish goes well with mashed potatoes, rice or buckwheat.
To prepare julienne for 3-4 servings, you will need the following ingredients:
- 500 grams of champignons;
- 500 grams of chicken fillet;
- 2 onions;
- 300 grams of tender sour cream;
- 3 tbsp. flour;
- 50 grams of butter;
- 100 grams of hard cheese;
- ground black pepper - to taste;
- salt to taste.
First, cut the mushrooms into small pieces and fry. In another skillet, cook finely chopped chicken fillet. After that, peel the onions, chop and fry them until transparent.
Combine chicken, mushrooms and onion. Add flour, salt and pepper to the sour cream. Stir the resulting sauce and pour it into a skillet with chicken, mushrooms and onions. Mix everything well again. Simmer the julienne over low heat for 15 minutes. Serve the finished dish with a side dish.
Mushroom julienne in a pot with Bechamel sauce: recipe
Classic julienne is made from mushrooms, chicken meat and seasoned with Bechamel sauce. This recipe is close to the traditional julienne, but instead of cocotte makers, clay pots are used here.
To make julienne in 4-portion pots, you will need the following ingredients:
- 800 grams of chicken fillet;
- 400 grams of champignons;
- 1 liter of cream (for the sauce);
- 300 grams of hard cheese;
- 6 tablespoons flour;
- 6 tbsp. butter;
- salt - to taste;
- vegetable oil;
- dill, parsley, green onions.
Cut the chicken fillet into small pieces. Then chop the mushrooms, add to the chicken and simmer in vegetable oil for about 10 minutes.
Now prepare the sauce. Melt the butter, add flour to it and stir quickly to avoid lumps. Heat the cream in a saucepan, stirring constantly, and pour the mixture into it. Bring to a boil and let the sauce simmer, covered, for about 1 minute.
Drain the chicken and mushrooms and pour the sauce into the skillet. Let the dish simmer for 10 minutes, then pour into the pots. Grate the cheese on a coarse grater, chop the herbs and stir. Put the mixture of cheese and herbs in the pots and place in the oven for 20-25 minutes.
Serve the finished dish hot.
