Cooking dishes in pots only at first glance looks like an old-fashioned action. In practice, none of the smartest kitchen appliances is able to accurately imitate the luxurious taste, which gives baked goods to simple products in the pot.
Julienne is one of the varieties of such dishes. It differs from all other dishes in pots by the obligatory presence of mushrooms in the list of products. They give the characteristic taste of this dish.
Potato julienne - general principles of cooking
• Clay pots are of two types: regular and glazed. Whatever capacity you take, the taste of the finished dish is not affected. But for this, each type of such dishes before use must be properly prepared.
• If it is enough to rinse the glazed containers, it is recommended to keep the usual clay pots with water filled for an hour before use. After such preparation, the dish prepared in them will be juicier and more tender.
• Cook the julienne pots in the oven. First, containers are placed in it and only then the temperature is gradually raised to the required one. Pottery is rarely placed in a preheated oven. With a sharp change in temperature, its walls may crack. With glazed pots, this will not happen.
• What do julienne pots cook from? The main and constant component of the dish is fresh mushrooms. These can be champignons, oyster mushrooms and, according to the season, forest mushrooms, which have a special aroma.
• Classic julienne, cooked only from mushrooms, which, after roasting with onions, are stewed in pots in a creamy sauce with a cheese “cap”. In home cooking, potatoes, various meats, chicken are added to juliens. More add sauces on sour cream or cream. Sometimes water or liquid mayonnaise is used instead.
• The julienne in the pot is hearty and, as a rule, is not served with a side dish. Depending on the ingredients, julienne can be both a snack and a separate dish.
The classic recipe for mushroom julienne in pots
Ingredients:
• a pound of fresh champignons or mushrooms of another variety;
• a small bunch of fresh dill;
• two tablespoons of flour;
• 40 ml of water;
• one and a half glasses of 20% sour cream.
Preparation:
1. Wash the dill and spread the twigs on a towel. After drying, chop the greens with scissors or cut with a knife.
2. Prepare the mushrooms. We clean the dirt, rinse and dry well, separate the legs from the caps. Cut the legs into large pieces. The caps of small mushrooms can be left whole, and those that are larger can be cut into three pieces.
3. Shift dill to sour cream, add a little salt and, seasoned with ground pepper, mix well until smooth. Pour sour cream dressing to the mushrooms, mix and spread in portions pots.
4. Cooking dough. Stirring with a fork, gradually add water to the flour. The dough should not be thick, bring it to the consistency of thick cream, as for fritters.
5. Cover the pots filled with mushrooms with lids. We smear the “cracks” in the places where the lids and the pots join the dough around.
6. Place the containers in a cold oven, placing them on a grid or a baking tray set at an average level. Turn on the heat. The total cooking time together with heating is not more than an hour, the temperature is about 200 degrees.
Mushroom julienne in pots with chicken and cheese
Ingredients:
• two large onions;
• 300 gr. champignons;
• chicken fillet (breast) - 350 gr .;
• spoon of butter;
• rare, preferably 20%, sour cream - glass;
• a spoonful of flour;
• 300 gr. “Russian” or any other hard cheese;
• refined oil.
Preparation:
1. Wash the fillet and drop it in one piece in cold water. We place the pot on the intense heat and, removing the foam as it forms, bring to a boil. Then cover with a lid and cook over moderate heat for 40 minutes.
2. We get ready chicken, slightly cooled, cut into 1.5-cubic cubes. Approximately the same in size and shape the pieces are ground mushrooms. Maximum finely shred peeled onions. 3. We put a thick-walled frying pan on a small fire and pour some oil into it - two spoons will be enough. First, put the onion into the pan, fry until transparent and add the mushrooms. Cook, stirring occasionally until all moisture is evaporated. Then we spread the chicken to the mushrooms - fry until a ruddy, not fried crust appears on the meat.
4. Spread the contents of the pan in small pots. We fill the containers, without reporting to the edge of a half, and preferably two centimeters.
5. Cooking sauce. In a dry and clean pan, stirring, fry the flour until a delicate “nutty” flavor appears. Add to it the butter and, while continuously mixing, cook until it completely disperses. Then put sour cream and stew for about a minute - the sauce should not boil and thicken.
6. Pour the cooked sauce into the filled pots. Add in each a little salt and fill the contents with cheese, chopped on a grater.
7. Heat the oven to 180 degrees and place the pots in it. It is advisable to arrange them on a baking sheet, in the middle level. Cook until all the cheese is melted and grab a golden brown crust.
Potato julienne with mushrooms and potatoes in cream sauce
Ingredients:
• hard cheese - 100 gr .;
• large onion;
• two large potatoes;
• 200 gr. young champignons or oyster mushrooms;
• chicken breast - fillet, weighing up to 300 grams;
• a large bunch of dill;
• 30 gr. wheat flour;
• sour cream, with a fat content of at least 20% - 200 ml.
Preparation:
1. Pour the flour into a dry frying pan and fry on low heat, stirring continuously with a spoon, to a light cream shade. Add sour cream and immediately begin to stir intensively to break all the lumps. Stir in chopped dill (one third of the total). Warming up the sauce for a minute remove from heat and pour into a convenient bowl for cooling.
2. Cut the chicken meat into small, free-form, slices, cut the onion, and do not chop the mushrooms - cut them into 5-6 pieces.
3. In a clean skillet, fry the onions on two tablespoons of butter in a clean pan so that its slices redden slightly. We lower the fillet into the pan and, having waited for the moment when its pieces turn white on all sides, add the mushrooms. We cover with a lid and leave it - let it be stewed. After about a quarter of an hour, remove the pan from the heat, there should be no water in the mushrooms. 4. Clean the potatoes. Cut the tubers into cubes of no more than one centimeter in size and spread them in pots in the first layer. Sprinkle with dill and spread mushrooms fried with chicken on it. Fill all with the sauce cooled to this time and sprinkle with grated cheese.
5. Close the pots and send for half an hour in the oven. Cooking julienne at 190 degrees.
Potato julienne with fresh mushrooms and pork
Ingredients:
• fresh mushrooms - 200 gr .;
• 250 gr. fatty, 30% cream;
• pork pulp (neck) - 200 gr .;
• “Russian”, high-quality cheese - 50 grams;
• two onions;
• sweet cream butter - 50 gr.
Preparation:
1. Wash and cut the mushrooms into straws. The flesh is thin strips of small length, and the onion is in half rings.
2. In the preheated oil, first drop the onion half rings. Fry at average temperature for two minutes, lay out the meat to them. Continue to fry until the onions are browned. Then slightly lower the heat, put the mushrooms and leave to simmer for 20 minutes.
3. After that, add cream to the meat with mushrooms. Without letting boil, cook another 10 minutes. Turn off and immediately distribute to the pots.
4. Top with plenty of sprinkle with small cheese chips and set for five minutes in the oven. We get, when the melted cheese grabs a crust and slightly reddens.
Potato julienne with mushrooms and pork
Ingredients:
• lean pork pulp - 500 gr .;
• ten small potatoes;
• garlic;
• onion head;
• 100 gr. fresh mushrooms (champignons, oyster mushrooms or forest);
• large carrot;
• 100 gr. cheese;
• refined oil;
• three spoons of rare mayonnaise.
Preparation:
1. Cut the peeled potatoes into centimeter cubes. In a wide pan, heat the butter well and dip the potato pieces into it. It is desirable that the potatoes lay down in one thin layer.
2. On an intense fire, fry the potatoes to one side with rosyness, on the one hand, quickly turn over and fry the top of the potato layer. If there is no suitable frying pan, fry in portions. We shift roasted potatoes in a clean bowl. 3. Cut the carrot along the plate and chop as thin as possible. In caps of champignons, remove the top layer and cut the mushrooms into thin, medium-sized slices. In the same way we grind onions.
4. Put onions in a frying pan, add a couple of tablespoons of oil and fry, stirring often, until transparent ,. Add the carrot, and two minutes later, fall asleep chopped mushrooms. Fry everything together with a slight heat for five minutes - until the juice released from the mushrooms is completely evaporated.
5. After that, put the roasted potatoes in equal parts, and a layer of meat and mushroom roasting on it. Add a little chopped garlic, you can add a heavy cream. Dust everything with finely worn cheese and do not forget to cover the containers with lids.
6. Soak the pots in the oven for 45 minutes. Initially raise the temperature to 200 degrees and hold to the very end.
7. Serve hot with plenty of greens.
Potato julienne with chicken fillet, potatoes and mushrooms
Ingredients:
• eight medium sized potatoes;
• half a kilo of chilled chicken fillet (breast);
• 350 gr. fresh champignons;
• cheese - 60 g .;
• 40 gr. liquid, low-fat mayonnaise;
• two large onions;
• vegetable or olive oil.
Preparation:
1. Place the mushrooms under the stream of running water and, carefully washing, clean the dirt remaining on the legs. Then dry well and cut into plates.
2. From the fillet cut off the hanging films and the remnants of chicken fat. We wash the chicken, dry it and put it on a chopping board, cut it into pieces, oblong.
3. Small shred bulbs. Cut the potatoes into small cubes - you can use thin blocks. Fill the potatoes with cold water so as not to darken.
4. Put the shredded onion in the pan with boiling oil, stirring occasionally, bring the slices to a transparency over moderate fire. Dip mushrooms into the frying pan and simmer together with onions in the mushroom juice. As soon as it is completely evaporated, add a little oil and, frying, bring the components to a golden color. The main thing - do not overdry! 5. At the bottom of clay pots, evenly lay out the pieces of fillet, on top of it - potatoes. We cover everything with mushroom roasting, add some mayonnaise and fall asleep with cheese.
6. Heat the oven, bring the temperature in it to 200 degrees and place the pots covered with a lid in it. Cooking juliens for about half an hour, until chicken and potatoes are baked.
Potato julienne - cooking tricks and useful tips
• The dish will turn out to be juicier, if after putting the products in, pour some water into the pots.
• For julienne, it is not necessary to use only breast fillets. This may be other pieces of chicken, pre-cut from the bone.
• If the julienne in cheese pots need to be covered, remove it ten minutes before cooked. Melted cheese grab the crust, which during this time will have time to brown.
• Do not overdry mushrooms when roasting. They should be well browned and remain juicy, otherwise the taste of the dish will change and, most likely, not for the better.
• Do not expose hot pots to a massive cold surface, this may lead to cracking of dishes.
