Delicate, juicy, fragrant julienne - a dish that is loved for its excellent taste, exquisite “expensive” appearance and ease of preparation.
Usually chicken, mushrooms, cream sauce and cheese are put into juliens, but today we will move away from traditional recipes and prepare a hearty, but no less tasty version of the dish - julienne with mushrooms and potatoes.
Julienne with mushrooms and potatoes - general principles of cooking
Julien will be delicious if you take a responsible approach to the preparation of products, their processing and directly to the cooking process.
• Mushrooms. Can be fresh, frozen, pickled. Any kind of them will do: greenhouse and forest. Fresh washed, if necessary, cut and boil, then fry in butter. Frozen mushrooms first defrost, then lightly fried. Marinated mushrooms can be put in a container for cooking julienne without primary heat treatment or, as in the previous versions, by slightly frying.
• Potatoes are peeled, then either boiled and crushed, or cut and fried.
• Almost always meat is put into juliens: a thicker of whole chicken, less often pork, beef and others. Meat is required to be cooked, cooked or roasted. Finished meat is finely chopped.
• Sauce. Usually it is cooked on sour cream or cream. You can, of course, use mayonnaise, but the taste will not be so pronounced, interesting.
• Cheese. For the dressing or for the preparation of a special sauce, use cheeses of hard or semi-solid varieties.
• Prepared products are layered in molds, poured with sauce, covered with cheese, sent to the oven.
• Traditionally, julienne cooked in portions, in a special small pot with a handle - cocoon. But this does not mean that, without having this utensil at home, it is worth refusing to prepare a delicious hot dish. You can use pots, pan, baking dish. It is also permissible to make a “cocoton” from improvised means, for example, foil.
1. Julienne with mushrooms and hastily
Ingredients:
• 5 medium potato tuber;
• cream of 20% fat content - 1 jar;
• a piece of Dutch cheese;
• marinated champignons - 1 jar;
• salt, allspice black powder - 30 g
Preparation:
1. My potato and put it right in the peel in salted water, cook for 15 minutes.
2. Drain the potato broth, cool the potatoes, peel them and cut into large slices.
3. Open the can of mushrooms, pour out all the liquid (if the mushrooms are whole, then we cut them with thin plastics), spread them on a hot frying pan with butter and fry for a few minutes.
4. Chop grated cheese.
5. Put the potatoes on a leaf, lightly smeared with oil, sprinkle with salt, pepper to taste.
6. Lay the mushrooms in the second layer.
7. Sprinkle all the ingredients with cheese.
8. Fill all with cream, put in a hot oven and bake until golden brown for 25 minutes.
9. Ready julienne take out and hot served on the table, decorated with parsley sprigs.
2. Julienne with mushrooms and potatoes with chicken
Ingredients:
• 7 medium potatoes;
• pitted chicken meat - a small piece;
• marinated champignons - 250 g;
• salt - half a teaspoon;
• black pepper powder - 20 g;
• butter - 1 tbsp. spoon;
• half a liter of milk;
• a bunch of fresh dill;
• A slice of hard cheese;
• refined butter for frying.
Preparation:
1. Cut the peeled potatoes into medium strips, fry in butter until slightly crispy crust.
2. Cut chicken meat with mushrooms into small cubes and simmer in another frying pan for half an hour, add some salt and pepper.
3. Prepare the sauce: put a piece of butter in the pan, bring it to a liquid consistency, add sifted flour, thoroughly rub, pour in milk, again mix well to a liquid homogeneous consistency, pour out such sauce to chicken meat and mushrooms.
4. After the appearance of bubbling bubbles, remove the sauce with mushrooms and chicken from the stove, add the chopped dill, and mix thoroughly. 5. In the form, buttered, lay out sliced and fried potatoes, pour creamy mushroom sauce, sprinkle with cheese.
6. Send the form to a hot oven and bake for 25 minutes at a moderate temperature.
7. Baked julienne laid out on a la carte plates, sprinkle with herbs.
3. Julienne with mushrooms and potatoes in the form of a pie
Ingredients:
• half a kilogram of puff pastry;
• fresh champignons - 1 jar;
• 2 potatoes;
• meat from 1 chicken leg;
• sour cream - a little less than a glass;
• Dutch cheese - a slice;
• onion head;
• a little refined oil for roasting vegetables;
• crushed black pepper, salt - 20 g each.
Preparation:
1. Boil the chicken leg, cool, separate from the bones, cut the meat into small cubes.
2. Mushrooms clean, wash, dry on paper napkins, cut into the same way as meat.
3. Put the chopped onion in the pan with oil and fry to a light orange color.
4. Cooked and washed potatoes boil until softened.
5. To the onions we spread the mushrooms and fry until half cooked.
6. Add the meat, boiled potatoes, chopped on a grater, season with spice, add some salt, pepper, mix thoroughly.
7. Put sour cream, stir.
8. The baking sheet is covered with parchment paper, one part of the puff pastry is rolled into a 1 cm thick cake.
9. Put the dough on the parchment, spread the cooked julienne on top, sprinkle with cheese.
10. From the second part of the dough we roll thin flagella, lay them on the surface of the julien in the form of a grid.
11. Lubricate the pie-julienne with a raw egg, bake in a preheated oven for half an hour at a moderate temperature.
12. Remove the finished julienne from the oven, cool it a bit and cut into pieces.
4. Potato julienne with mushrooms and potatoes
Ingredients:
• boneless chicken meat - a small piece;
• 3 fresh champignons;
• half a liter of milk;
• 4 potato tubers;
• Dutch cheese - a small piece;
• cooking oil - 50 ml;
• seasoning “Maggi”.
Preparation: 1. Chicken flesh cut into cubes, potatoes - thin straws, mushrooms - thin slices.
2. Pour the sunflower oil in the pan, heat it up, put the meat, fry until lightly reddened crust, lay the mushrooms in the meat and fry for 8 minutes.
3. Pour the milk into a separate cup and dissolve the maggi seasoning, pour the mixture into the mushrooms and meat and simmer for about 10 minutes on moderate heat.
4. Meanwhile, in another heated pan, lay out the potatoes, fry until lightly browned crust.
5. Put the fried potatoes first in the buttered clay pots, and then the sauce, sprinkle everything well with cheese.
6. Put the pots in the hot oven and bake for 20 minutes at a low temperature.
7. Serve the dish directly in the pots hot, sprinkle with chopped parsley leaves.
5. Julienne with mushrooms in potatoes
Ingredients:
• 5 large potatoes;
• 6 medium fresh champignons;
• 4 bulbs;
• a small piece of Dutch cheese;
• 50 g of flour;
• medium fat cream - 1 small jar;
• butter - 50 g;
• dry paprika, salt - 20 g;
• 2 cloves of garlic;
• allspice powder - 30 g;
• dill - 1 bunch.
Preparation:
1. Potatoes thoroughly wash with a soft cloth, cut into two halves. Slowly, in order not to break it with a spoon, we pull out the core so that we have a boat 7 mm thick. Potato boat soak in water for 15 minutes, so that one of them stands out all the starch.
2. Mushrooms clean, wash, cut into plates and fry in butter.
3. For champignons we lay crushed onions and cook for 10 minutes.
4. Pour the sifted flour, mix well and pour in the cream.
5. Squeeze the garlic through the garlic, season with paprika, salt, pepper and pound for a few more minutes.
6. We take out the potato boats from the water and fill them with cooked julienne, put them on a greased baking sheet and bake in the oven for 15 minutes.
7. At the expiration of this time we take out the boats, sprinkle with cheese on top and again set to bake for the same time. 8. A few minutes before serving on the table in each boat, we put a teaspoon of butter, sprinkle with dill.
6. Julienne with mushrooms and pork potatoes
Ingredients:
• a small piece of pork fillet;
• 7 medium fresh champignons;
• 8 potatoes;
• 3 bulbs;
• sour cream - 1 cup;
• half a glass of olive oil;
• 30 g flour;
• salt, allspice powder - 20 g.
Preparation:
1. Cut the meat without veins into small cube and lay it in a greased form.
2. Peel the potatoes, wash them, three raw on a coarse grater, put on the meat.
3. Onion, cut into strips, fry in a small amount of butter until softened, spread mushrooms to it - thin slices, fry for 5 minutes, add salt, pepper and put on potatoes.
4. Separately, fry the flour to a light brown color in a clean and dry pan.
5. Pour sour cream into flour, mix thoroughly, simmer on moderate heat for a few minutes.
6. Pour the resulting sauce into all the products in it, sprinkle with cheese, put in a hot oven and bake for over an hour at a low temperature.
7. When serving, cut the baked julienne with pork into small pieces and lay them on portions, put parsley sprigs on top.
Julienne with mushrooms and potatoes - tips
• The more sauce, the juicier and tastier the dish will turn out. Even if you do not have enough ingredients for the sauce, you can just mix a couple of tablespoons of sour cream with water.
• It is important not to overdry them when roasting mushrooms.
• Serve julienne with potatoes, unlike classic julienne, preferably hot. Potatoes after cooling or reheating lose their taste.
