In modern Russian cuisine, julienne is a dish of mushrooms in a sauce with cheese. There are a lot of julienne recipes: it is also prepared with the addition of chicken, onions, potatoes, various types of mushrooms are used. In addition, the sauce can be different: mayonnaise, sour cream, cream, bechamel. The classic Julienne recipe includes only mushrooms, cheese and sauce.
It is necessary
-
- champignons - 300 g;
- onions - 2 pcs (optional);
- sour cream
- mayonnaise or cream - 300 g;
- cheese - 300 g (hard);
- chicken fillet (optional) - 200 g;
- butter;
- salt.
Instructions
Step 1
Julienne is usually cooked in small portioned pans called cocotte pans. Most often they are metal and ceramic.
Step 2
First of all, turn on the oven so that it has time to heat up to about 150 degrees while you cook the julienne.
Step 3
You can take any mushrooms, but mushrooms are best. If the mushrooms are fresh, peel them, cut into strips and fry in butter (butter is best, but you can use any fat). If you are using canned mushrooms, you can do without frying, but fried mushrooms will still add a special flavor. Place the fried mushrooms in the cocotte makers.
Step 4
Then prepare the sauce: beat 2 eggs with one glass of sour cream and salt. Pour this mixture over the mushrooms in cocotte bowls. Instead of this sauce, you can simply use mayonnaise or cream. An optional ingredient is fried onions, which can also be added to the mushroom mixture.
Step 5
The sauce can be prepared in another way, using flour. To do this, melt about 30 g of butter in a frying pan, add 2 tablespoons of flour and fry until golden brown. Then add 0.3 liters of milk or cream (pour in carefully, in a thin stream), stirring constantly. Leave on low heat for half an hour.
Step 6
On top of the mushrooms with sauce, put grated cheese (better than hard varieties), you can decorate with herbs on top.
Step 7
If you want to cook julienne with mushrooms and chicken, cut the chicken fillet into small cubes and fry in a small amount of fat, salt and pepper. Put the chicken meat on top of the mushrooms, pour the sauce and just put the grated cheese on top of the chicken layer.
Step 8
Place the cocotte makers in the oven for about 10-15 minutes. It is important not to overexpose the julienne in the oven, as then the cheese can become a hard crust.
Step 9
Julienne is served hot, this dish is eaten with small spoons.
