10 julienne recipes that disappear from the table in minutes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Cook classic julienne, substitute seafood for chicken, or opt for the vegetarian or vegan option. In any case, it will be very tasty!

Classic julienne is a hot appetizer made from mushrooms, chicken, cream sauce and cheese. But the dish has many variations. Cream is replaced with sour cream or mayonnaise, different types of meat or seafood are used instead of poultry, and other vegetables are added to mushrooms.

The cooking method remains unchanged: the ingredients are fried, poured with sauce and baked in the oven. Julien is served in special portion forms - cocotte makers or stuffed with tartlets, bread, pancakes or vegetables.

Regardless of the recipe you choose, follow a few simple rules to make the dish perfect:

• Do not make the sauce too thick (it will boil down when baked) and make sure that there are no lumps in it.
• Use only heavy cream and sour cream for the sauce, or add flour to prevent curdling.
• Choose good quality hard melting cheeses such as gouda and emmental. The flavor and appearance of a snack is largely dependent on this ingredient.
• Leave some free space on the form. Liquid sauce and cheese will simmer when baked and may overflow.

1. Classic julienne with chicken and mushrooms

Ingredients

• 350 g of champignons;
• 120 g of hard cheese;
• 1 onion;
• 350 g chicken breast;
• 2 tablespoons flour;
• salt, spices - to taste;
• 50 g butter;
• 200 ml heavy cream.

Preparation

Chop the mushrooms, grate the cheese, chop the onion and chicken. Don't mix anything. Dip the chicken breast slices in flour. If desired, you can add a pinch of pepper to the flour.

Melt the butter in a heavy-bottomed skillet. Fry the chicken breast and onion over medium heat for 3-5 minutes, then add the mushrooms. Let the mushrooms cook and pour in the cream after 10 minutes. Add the seasonings, stir and leave the julienne in the skillet for another couple of minutes.

Remove from heat and place in a baking dish or some cocotte makers. Sprinkle generously with cheese and place in the oven. Bake julienne for 10-15 minutes at 220 ° C.

2. Julienne with shrimps

Ingredients

• 2 tablespoons flour;
• 100 g cream 20% fat;
• 150 g of milk;
• salt, pepper, nutmeg - to taste;
• 1 leek stalk about 3 cm in diameter (white part);
• 150 g butter;
• 250 g peeled king prawns;
• 150 g parmesan;
• 20 g cilantro or parsley.

Preparation

Combine flour, cream and milk and pour into a preheated skillet. Cook the sauce for 10 minutes, stirring constantly. Add salt and spices. Remove sauce from heat.

Turn on the oven. Let it heat up to 180 ° C.

Meanwhile, chop the onion finely and sauté in butter over medium heat. Place the raw prawns and fried onions in a baking dish. Pour over the sauce and sprinkle with grated Parmesan. Place the julienne in the oven for 15–20 minutes. Decorate the finished dish with herbs.

3. Julienne with chicken, mushrooms and sour cream in a bread pot

Ingredients

• 1 onion;
• 2 tablespoons of olive oil.
• 250 g champignons;
• 1 clove of garlic;
• 200 g chicken fillet;
• 3 tablespoons sour cream;
• 100 g flour;
• ½ teaspoon salt;
• ground chili to taste;
• 3 hamburger buns;
• 150 g of hard cheese.

Preparation

Chop the onion finely and fry it in olive oil until golden brown. Add chopped mushrooms and grated garlic. Cook until the water in the pan has completely evaporated.

Add chicken fillet and sour cream to the mushrooms and onions. Add flour, add seasonings, stir. Pour in some water if necessary to make the dish more juicy. Leave to cook for 10 minutes.

While the julienne is cooking, cut the buns as shown in the photo. Remove the crumb from large parts, but do not leave the sides of the pots too thin. After 15 minutes, remove the julienne from the pan and place in the bread pots. Sprinkle each of them with grated cheese and bake in the oven for 10 minutes at 200 ° C.

4. Vegetarian julienne with tomatoes and white wine

Ingredients

• 3 tablespoons of vegetable oil;
• 400 g of champignons;
• ½ onion;
• salt, spices - to taste;
• ¼ glasses of white wine;
• ½ cup heavy cream;
• ¾ glasses of sour cream;
• 2 tomatoes;
• ½ cup grated cheese;
• crispy baguette - optional.

Preparation

Preheat oven to 200 ° C. Pour 2 tablespoons of oil into a skillet and sauté the thinly sliced mushrooms and onions for about 5 minutes. Season them with salt and pepper to taste. Drain off excess liquid and divide mushrooms and onions into 6 equal portions. Place them in cocotte bowls or baking dishes.

In a small saucepan, boil white wine with one spoonful of oil. Add cream and sour cream. Boil the mixture until thick, stirring constantly. Add your favorite seasonings, remove the sauce from the heat, and pour over the mushrooms and onions. Place a circle of tomato on top of each serving and sprinkle with grated cheese.

Bake for 20 minutes, or until cheese is melted and sauce is bubbling. Remove the julienne from the oven, let cool for 5 minutes and serve with a crispy baguette.

5. Julienne with chicken and mushrooms in a pan

Ingredients

• 400 g chicken fillet;
• 4 tablespoons of vegetable oil;
• 2 onions;
• 400 g of fresh mushrooms;
• salt, ground black pepper - to taste;
• 2 tablespoons flour;
• 250 ml cream, 20% fat;
• 20 g butter;
• 150 g of hard cheese.

Preparation

Cut the chicken fillet into small pieces. Heat 2 tablespoons of vegetable oil in a skillet. Fry the chicken for 3-4 minutes until golden brown.

Peel the onion and chop finely. Saute it in another skillet in the remaining vegetable oil for 2-3 minutes until tender. Add thinly sliced mushrooms to the onion and cook for another 4-5 minutes.

Pour the chicken into the mushrooms, salt and pepper. Mix the flour and cream thoroughly. Pour the mixture over the chicken, add the butter. Simmer julienne over low heat for 8-10 minutes. Grate the cheese, sprinkle with julienne and cook, covered for another 2-3 minutes.

6. Mussel julienne

Ingredients

• 1 tablespoon butter
• 1 tablespoon flour;
• 200 ml of milk;
• salt, ground black pepper and nutmeg - to taste;
• 1 small onion;
• 2 teaspoons of vegetable oil;
• 250 g defrosted peeled mussels;
• 60 g of hard cheese.

Preparation

Melt the butter in a saucepan and fry the flour in it for 1-2 minutes, stirring continuously. Pour milk into a saucepan in portions, stirring the sauce thoroughly so that no lumps form in it. Add salt, pepper and nutmeg and cook the resulting bechamel until thick, 3-4 minutes.

Preheat oven to 180 ° C. Peel and finely chop the onion. Fry it in vegetable oil for 3-4 minutes. Then add the mussels, cook for another 2-3 minutes and remove from heat.

Combine the mussels with the sauce. Arrange the julienne in tins, sprinkle with grated cheese and bake in the oven for 12-15 minutes.

Surprise your guests?

• Do you like seafood? Be sure to cook these squid salads!
• 10 really delicious crab stick salads

7. Julienne with mushrooms in potato boats

Ingredients

• 10 large potatoes;
• salt to taste;
• 700 g of champignons;
• 2 onions;
• 25 g butter;
• 2 tablespoons of vegetable oil;
• 250 ml cream, 20% fat;
• 3 tablespoons flour;
• ground black pepper - to taste;
• ½ teaspoon dry thyme;
• 250 g of hard cheese;
• 2-3 sprigs of parsley;
• 1 clove of garlic;
• 100 g sour cream.

Preparation

Preheat oven to 180 ° C and line a baking sheet with parchment paper. Wash and peel the potatoes (if the skin is thin, you can leave it). Cut each vegetable in half lengthwise.

Boil potatoes in boiling salted water for 10-12 minutes and cool. Carefully cut out the cores of the potatoes to form boats with walls approximately 1 cm thick.

Cut the mushrooms into cubes. Peel and finely chop the onion. Fry it in a mixture of butter and vegetable oils for 2-3 minutes. Add the mushrooms and cook for another 5-6 minutes, until softened.

Whisk the cream and flour thoroughly. Add salt, pepper and thyme to the sauce and pour into the pan with mushrooms. Simmer the julienne, stirring occasionally, until thickened.

Place the potatoes on a baking sheet, fill with julienne and place in the preheated oven for 15 minutes. Grate the cheese on a fine grater, sprinkle on the potatoes and bake it for another 2-3 minutes.

Chop the parsley finely, peel and chop the garlic. Mix herbs and garlic with sour cream, add salt to taste. Serve the potatoes with sour cream sauce.

Take note?

10 potato casserole recipes for every taste

8. Julienne with tongue and mushrooms

Ingredients

• 300 g boiled beef tongue;
• 300 g of champignons;
• 1 onion;
• 1 tablespoon vegetable oil;
• 150 ml cream 20% fat;
• 1 clove of garlic;
• salt, ground black pepper - to taste;
• 200 g of hard cheese.

Preparation

Preheat oven to 190 ° C. Cut the tongue and mushrooms into strips. Peel the onion and chop into thin half rings. Fry the onions in hot vegetable oil for 2-3 minutes, then add the mushrooms and cook for another 2 minutes.

Pour tongue into the pan, reduce heat, pour in cream. Add chopped garlic, salt and pepper to taste and simmer for 3-4 minutes until the cream thickens. Place the julienne in tins, sprinkle with grated cheese and bake for 10-12 minutes.

Experiment?

Tongue dishes that turn out to be truly tender and appetizing

9. Vegan julienne with mushrooms, eggplant and zucchini

Ingredients

• 1 onion;
• 1 eggplant;
• 1 zucchini;
• 5 tablespoons of vegetable oil;
• 1 tablespoon soy sauce
• 300 g of mushrooms;
• salt, ground black pepper - to taste;
• 1 tablespoon rice flour
• 250 ml of oat milk;
• 2 tablespoons of inactive yeast - optional.

Preparation

Peel and chop the onion. Cut the eggplant and zucchini into small cubes. Heat 2 tablespoons of vegetable oil and sauté the onion for 2-3 minutes. Pour the eggplant into the skillet, add the soy sauce, reduce heat and cook, covered, for 3-4 minutes. Add zucchini to vegetables, fry without a lid for another 2-3 minutes.

Preheat oven to 180 ° C. Cut the mushrooms into cubes and fry in 1 tablespoon of vegetable oil for 5-6 minutes until soft. Combine the mushrooms with the rest of the vegetables and season with salt and pepper to taste.

Heat the remaining oil in a saucepan and fry the rice flour in it for 30-40 seconds. Pour in warm oat milk in portions, stirring thoroughly after each portion. Boil the sauce until thickened for 2-3 minutes, season with salt to taste. Add inactive yeast for a cheesy flavor if desired.

Pour the sauce over the vegetables and bake in a preheated oven for 15–20 minutes until golden brown.

Save?

Vegan Soup Recipes That Will Love Everyone

10. Quick julienne with chicken and mushrooms in the microwave

Ingredients

• 1 small onion;
• 300 g of champignons;
• 2 tablespoons of vegetable oil;
• 200 g of boiled chicken fillet;
• 4 tablespoons of fat sour cream;
• 2 tablespoons of mayonnaise;
• salt, ground black pepper - to taste;
• 150 g of hard cheese.

Preparation

Peel and chop the onion. Cut the mushrooms into cubes. Fry the onion in heated vegetable oil for 2-3 minutes until soft. Pour the mushrooms into the pan and cook for another 3-4 minutes.

Cut the chicken fillet into cubes and mix with mushrooms and onions. Add sour cream, mayonnaise, salt and pepper to taste. Grate the cheese on a coarse grater. Place the chicken with mushrooms in the molds and sprinkle with the cheese. Cook the julienne in the microwave on maximum power for 3-4 minutes until golden brown.

Read also ???‍ ??

• The most delicious tartlets that should be on the New Year's menu
• 10 ways to cook delicious vegetables in the oven
• 10 delicious rolls with a variety of fillings
• 10 best recipes for "Pomegranate bracelet". These salads do not linger on the table