Mushroom julienne is most often prepared from fresh mushrooms. However, dried mushrooms can also be used to prepare this dish: champignons, boletus, boletus, boletus, boletus.
Dried mushroom julienne
You will need the following products: 250 g of dried mushrooms, 1 large onion, 150 g of sour cream, 100 g of any hard cheese, 2 tbsp. tablespoons of vegetable oil, 1 tbsp. a spoonful of wheat flour, salt and black pepper to taste.
Pour 3 cups of cold water over the dried mushrooms and let them swell. After 2 hours, drain the excess liquid from the mushrooms and rinse them in running water. Transfer the mushrooms to a saucepan, cover with a glass of cold water and bring to a boil. Add salt and boil the mushrooms for 10 minutes. Throw the finished mushrooms in a colander. Do not pour out the mushroom broth, it will still be needed.
Peel the onion, cut it into small cubes and fry in vegetable oil until half cooked. Finely chop the mushrooms and add to the onion. Pour 3 tbsp to the mushrooms and onions. tablespoons of mushroom broth, mix everything and leave to stew. After 10 minutes, add sour cream, pepper and flour to the mushrooms. Constantly stirring the mushrooms with sour cream, simmer them over low heat until the julienne thickens.
Arrange the mushrooms in earthenware pots or cocotte makers and sprinkle with grated cheese. Place the pots in an oven preheated to 180 ° C for 5-7 minutes.
Julienne with dried mushrooms and chicken with béchamel sauce
You will need the following products: 250 g of dried mushrooms, 0.5 kg of chicken fillet, 1 large onion, 100 g of any hard cheese, 2 tbsp. tablespoons of vegetable oil, 50 g of wheat flour, 50 g of butter, 0.5 liters of milk, salt, black pepper and nutmeg to taste.
To make the béchamel sauce, melt the butter and flour in a separate bowl. Using a wooden spatula, carefully grind the mixture and, without removing it from the heat, begin to pour in the milk little by little. Stir the sauce well after adding each portion of milk to avoid clumping. When all the milk has been used, add salt, pepper and nutmeg to the sauce and stir. Let the sauce simmer over low heat for 3 minutes.
Boil the presoaked dry mushrooms as described in the previous recipe. Cut the finished mushrooms into small strips. Cut the chicken fillet into small wedges. Peel the onion, cut it into cubes and fry in vegetable oil until translucent. Add mushrooms, chicken, 3 tbsp to the onion. tablespoons of the broth left over after boiling the mushrooms, salt and pepper to taste. Simmer chicken, mushrooms, and onions until all liquid has evaporated. Then pour the béchamel sauce over the chicken with mushrooms, mix everything and simmer the julienne over low heat for another 2-3 minutes.
Transfer the julienne to a baking dish and sprinkle with grated cheese. Place the julienne tins in an oven preheated to 180 ° C for 7-10 minutes.
