Today we present to your attention a recipe for mushrooms in sour cream. You can easily cook this dish thanks to the step-by-step photo recipe. Mushroom julienne You can cook both on weekdays and on holidays. This recipe involves using forest mushrooms. However, you can prepare this dish from champignons. This recipe used boletus and porcini mushrooms.
Peel the mushrooms and cut them into small pieces.
Peel the onion and cut it into quarter rings. The onions in this recipe have great importance. It is the main component of the taste and consistency of julienne. The more onions you take, the tastier the dish will be. You should not chop the onion too finely, as it will simmer in the oil for a long time. As a result, the onions will be stewed and very tasty. It will practically dissolve, giving all its flavor to the julienne.
Peel and chop the garlic. We also finely chop fresh dill.
Heat vegetable oil in a frying pan and add chopped onion. Add a little salt and pepper and simmer it in oil over low heat for about 25-30 minutes until slightly golden color.
In another frying pan, heat a little vegetable oil and add the chopped mushrooms. Leave them to simmer in their own juice over low heat under the lid. Simmer the mushrooms for about half an hour. If own juice not enough, be sure to add a little water.
Add the fried onions to the frying pan with the mushrooms along with the oil in which they simmered. Mix and fry everything together a little. After a couple of minutes, add sour cream, mix and simmer over low heat for 3-5 minutes. Add chopped dill and a clove of garlic. Mix everything.
The dish is already ready. It can be served at the table. But you can diversify a little this recipe. Mushrooms with sour cream can be placed in cocotte makers, greased with sour cream on top, sprinkled with grated cheese and baked in the oven at 180 degrees for about 10 minutes. We take the finished julienne out of the oven and let it brew for about 5 minutes so that you can fully enjoy the taste of aromatic wild mushrooms in a delicate sour cream sauce. We hope that your loved ones will appreciate this original presentation dishes.
Mushrooms in sour cream - famous dish, before in the villages it was cooked in a Russian stove. IN modern oven Making julienne with mushrooms is no more difficult. For filling we use not cream, as usual, but sour cream and grated cheese. Pre-fry the mushrooms in a frying pan. In cocotte makers we will prepare julienne with mushrooms according to the classic recipe in the oven with sour cream and cheese. You can equally well use small pots for baking, like. And cheese, let's add a lot of cheese.
Ingredients for julienne with mushrooms and sour cream:
- 500 grams of porcini mushrooms, or better yet, champignons
- 2 onions
- 200 g sour cream
- 300 g hard cheese
- clove of garlic
- 4 tbsp. spoons of butter
- 1 tbsp. spoons of flour
- ground black pepper
Julienne with mushrooms
To make a classic julienne with mushrooms in the oven with sour cream and cheese, start by preparing the mushrooms. Peel and coarsely chop them. To make mushroom julienne with sour cream quickly, it is best to take champignons, not porcini mushrooms. They are much easier to prepare. 
Heat half the prepared butter in a frying pan, add salt and fry the champignons or white ones in a frying pan for 5 minutes over medium heat. Pour the resulting liquid into a bowl and prepare the sauce from it.
Peel the onions and chop finely. Pour the onions into the frying pan with the mushrooms, then add the remaining oil and fry the mixture for 5 minutes.
Place flour in sour cream and stir thoroughly. Pour the liquid poured into the bowl after frying the mushrooms into the mixture, add salt and pepper to the julienne sauce. Sour cream sauce add to sautéed mushrooms. Simmer the mushroom julienne with sour cream over low heat for five minutes, stirring.
Grate the cheese on a small grater. Rub the inside of julienne molds (cocotte makers or pots) with a clove of garlic.
Place the mushrooms and sauce in cocotte makers, sprinkle thickly with cheese and bake in an oven preheated to 200 degrees for seven to eight minutes until an appetizing brown crust forms.
Mushroom julienne with sour cream and cheese, which you cooked in the oven in cocotte makers, is ready and waiting to be served. Under a cap of cheese you can deliciously bake not only mushrooms in sour cream, but also...
The dish julienne with mushrooms is an invention of French chefs, which is served in almost every restaurant in France. Mushroom julienne peculiar business card of this people, and the skill with which the French prepare it is simply an unimaginable culinary masterpiece. By the way, mushroom julienne, the recipe for which has great amount options may differ significantly in taste qualities not only because various ingredients, but also according to the cooking method.
To evaluate the taste of a dish, you can make it at home, adhering to the main key points in the recipe, and it will be far from worse than what restaurant chefs do. Almost all mushrooms that can be obtained are suitable for making, and since there are a great many recipes, it is easier for a novice housewife to try making classic versions of the delicacy. What is very valuable: you can prepare the main ingredients in advance and put them in freezer: julienne of frozen mushrooms has the same taste as fresh products
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If the dish will be prepared only for family members, you can try julienne with mushrooms, a recipe in a frying pan, which is a little easier to make than the portioned version for guests. In the case when guests are expected, in order to surprise them and pamper them with delicious food, it is best to make julienne with mushrooms, recipe in the oven , which involves portioning the dish for each of those present.
Champignon julienne classic recipe - a popular option
Champignon julienne, a classic recipe for which requires a set of standard ingredients for this dish. By the way, julienne in cooking has another technology - this is the technique of cutting food and vegetables into strips. When preparing mushroom julienne from champignons, this cutting technique is most effective, as is the case for all other types of mushrooms. Julienne with mushrooms, the most popular classic recipe, is prepared from the following ingredients:
I-2"> Oyster mushroom julienne recipe - delicate taste
Many admirers of French cuisine have slightly modified the taste of the dish by using oyster mushrooms as the main ingredient instead of the usual champignons. Oyster mushroom julienne, the recipe for which is practically no different from classic version, however, the taste is slightly different - it is more delicate. To make julienne with oyster mushrooms you will need:
You can prepare julienne from wild mushrooms, grown yourself or purchased in supermarkets; in principle, any variety will do. You can even make julienne from dried mushrooms, or frozen, however, they will have to be prepared separately, but that’s another question. Sometimes, in order to improve the taste of this dish, they cook special sauce for julienne with mushrooms, but even without it the dish is very beautiful and unforgettably tasty.
Oyster mushrooms are washed and separated so that the caps are separate from the stems. Initially, you need to start frying finely chopped onions, and only after signs of frying appear, oyster mushrooms are added. You need to fry for 5 to 8 minutes, being careful not to spoil the tenderness of the product. At this stage, prepare julienne with mushrooms in a frying pan: add sour cream and continue to simmer until the mass begins to thicken. At this moment you need to add flour and, stirring, simmer for three minutes. The mixture is poured into molds; by the way, you can use ordinary ceramic pots - it turns out tasty and environmentally friendly, sprinkle with grated cheese and bake julienne with mushrooms in the oven. Actually, this regular recipe julienne with mushrooms and cheese, but not with the usual French champignons, but with oyster mushrooms.
Porcini mushroom julienne - incomparable taste
White mushroom is one of the best products in quality and taste, and its use as an ingredient already half ensures the unparalleled taste of the dishes. Champignon julienne in a frying pan is inferior in taste to porcini mushroom, or rather, they are not so rich in taste and this is the main difference in the recipe. Porcini mushroom julienne, the recipe for which is used by domestic chefs in restaurants, is actually not much different from the classic dish. Foreign companies are increasingly using gifts from the wild, in order to avoid unforeseen situations, preferring artificially grown mushrooms (champignons and others), and although they are completely safe, the dish does not have such bright taste like porcini mushroom julienne. Many housewives make supplies for the winter so that during this period they can also prepare julienne from frozen porcini mushrooms, which are absolutely as good in taste fresh ingredients. To make julienne with mushrooms, the recipe can be taken from the classic version:
Basically, gourmets claim that champignon julienne is still inferior in taste to a dish that uses champignons as the main ingredient. White mushroom. It would seem that the recipe and technique are practically no different, except that the composition of the ingredients sometimes changes, but the taste of the mushrooms is different.
The mushrooms are washed, peeled and partially boiled until tender. Then they are cut as thin as possible and, adding a little vegetable oil, lightly sauteed, but not fried, and then, using a colander or metal strainer, get rid of excess fat and moisture.
To make julienne sauce, you need to melt butter in a frying pan, quickly add all the flour into it and beat until the lumps disappear. At the same time, add spices, salt, cream and beat until the bechamel begins to thicken.
Divide the mushrooms equally into portions and pour the sauce over them, sprinkle with grated hard cheese on top. Next, prepare the julienne with mushrooms on a baking sheet in the oven, preheated well; it will take no more than 20 minutes and delicious dish ready.
Chanterelle julienne - just melts in your mouth
Chanterelle julienne is best obtained from fresh mushrooms, then this dish just melts in your mouth. It’s simple to prepare, it won’t take much time, but you’ll undoubtedly be able to surprise your guests (if you’re planning a celebration). Julienne with mushrooms, the recipe of which includes fresh chanterelles, as follows:
The onion is peeled and cut into small pieces, then lightly fried (2 - 3 minutes). The chanterelles are washed, drained of moisture and cut into slices as small as possible, added to the pan with onions and continued to fry over medium heat for 12 - 15 minutes. Add sour cream one at a time and flour at intervals of three minutes, stirring the mixture constantly. The resulting mass is divided into molds, sprinkled with grated cheese on top and put in the oven for 15-17 minutes. The result of the work will be julienne with mushrooms and cheese prepared at home.
Julienne with mushrooms and sour cream - juicy and tasty
Julienne with mushrooms and sour cream, the recipe of which is slightly different from the classic dish, where cream is used in the list of ingredients, has a difference in taste and an experienced gourmet will immediately understand this. Julienne with mushrooms and sour cream turns out a little juicier and has a kind of sourness - this is the main difference. To surprise your family and guests, and make it at home, you will need the following set of ingredients: 
- half a kilo of any fresh mushrooms;
- a glass of sour cream, almost topped up;
- one large onion;
- vegetable oil for frying;
- cheese durum varieties- 150 gr.;
- spices (necessarily black pepper) and salt.
Mushrooms are washed, dried, cut. The onion is peeled, washed and chopped. Grate the cheese on a medium grater. Initially, fry the mushrooms (10-12 minutes), then add the onions and continue frying for up to three minutes. In another frying pan, fry the flour (achieve a golden color), add sour cream and spices and, mixing, fry until thick mass. At the end of frying (two minutes), the mushrooms and sauce are mixed and then poured into molds and covered with an even layer of hard cheese, baked in a preheated oven for 25 minutes.
Lenten julienne with mushrooms - low-calorie option
Lenten julienne, the recipe for which excludes the presence of meat products, is especially appreciated by gourmets who consider themselves vegetarians or those for whom this is prohibited for various reasons. Lenten julienne with mushrooms is inferior in calorie content (used low-fat varieties sour cream) from classic dishes, but not in terms of taste. If done correctly, the result will be a most excellent thing. Lenten julienne will require the following ingredients: 
- half a kilogram of any fresh, frozen or dried mushrooms.
- half a glass of low-fat sour cream (up to 15%);
- bulb;
- up to 100 gr. hard cheese;
- vegetable oil;
- spices and salt.
The onions are peeled, washed and finely chopped, just like they do with mushrooms and, having removed excess moisture, they begin to fry. This will take up to 15 minutes, the mixture needs to be stirred until golden brown, only then can you add sour cream and spices and fry again for 3-5 minutes. Without allowing the composition to cool, it is divided into portions into molds, sprinkled with grated cheese, previously grated on a medium grater, and placed in a heated oven, where until full readiness You will need to bake for 20 minutes.
Recipe for julienne with mushrooms and cheese - the oldest appetizer
The recipe for julienne with mushrooms and cheese is one of the oldest appetizers, invented God knows when, and is especially appreciated because it is very easy to prepare, but in itself is high in calories and nutritious. The appetizer is prepared as follows:
Peel the onion, chop finely and fry until transparent (2-3 minutes). The mushrooms are washed, thinly sliced and also fried, but thoroughly: until the moisture leaves and the product decreases in size. In a separate frying pan, fry the flour in oil until golden, pour in the egg beaten with sour cream, stirring gently all the time until thick. Both mixtures are mixed together and poured into molds and covered with grated hard cheese, baked in the oven for 25 minutes.
Julienne with mushrooms and cream - classic version
Julienne with mushrooms and cream, the recipe for which is a classic for this kind of appetizer, is very tasty and nutritious dish, and also easy to prepare. Most of the julienne with mushrooms and cream is prepared in a frying pan and only finished off by baking in the oven. To make your own julienne with mushrooms and cream you will need:
Julienne with mushrooms and cream, the recipe for which is provided, is the Russian version of the dish. Julienne with mushrooms and cream classical variation includes soft varieties cheese, for the French this is nonsense, but our chefs were able to convince the world, which is what happened in the end result.
Washed and chopped mushrooms are fried in butter until a pink crust appears and poured with some cream (half a glass), spices are added and simmered, covering the pan with a lid for up to 5 minutes. Mix thoroughly, add flour, and when the mixture begins to thicken, remove from the stove. Next, the entire mixture needs to be divided into portions, add the remaining cream equally and bake in the oven for 15 minutes, then remove the molds, cover with grated cheese and return to bake for 10 minutes.
The most popular dish for any holiday - julienne with mushrooms. According to the classic recipe it is mushroom dish prepared from mushrooms and sour cream. Many restaurants will serve you mushroom julienne with chicken. Both cooking options will be considered correct, and the editors of the Povareshka website have selected for you several ways to prepare the same dish at home.
Which one is more suitable is up to you to decide. But it will definitely be delicious! Tender and aromatic mushrooms in sour cream filling! Mushroom dishes are not only tasty, but also very healthy. Mushrooms are a favorite delicacy given to us by nature itself.
Julienne with mushrooms: classic recipe with sour cream in a frying pan
Mushroom julienne, which housewives often prepare, may not be a classic recipe, but it is very tasty and even a beginner in cooking can do it. Your family will sweep it off the table in no time. You can serve julienne with crushed potatoes, using a mushroom base like goulash.
Try it, you might like this cooking option. French dish from mushrooms. So, let's start preparing the simplest mushroom julienne with sour cream.
You will need:
- mushrooms (any edible, I often use wild mushrooms) – 500-700 g;
- hard cheese – 150 g;
- onion – 1 medium or 2 small heads;
- carrots – 1 large root vegetable;
- cream (fat content not less than 10%) – 200 g;
- sour cream – 1 tablespoon;
- butter (I used ghee) – 50 g;
- salt (to your taste);
- Any seasoning according to your taste.
Julienne with mushrooms and sour cream in a frying pan - simple step by step recipe with photo:
Before cooking from wild mushrooms, you need to thoroughly wash the mushrooms (first make sure that you don’t come across any of their poisonous counterparts), clean the caps and stems of dirt, and cut off the darkened parts of the mushrooms.
We thoroughly wash and peel the onions and carrots beforehand. Now everything is ready to cook. We cut the peeled and washed mushrooms into cubes (you can do this in arbitrary pieces, smaller or larger - as you like).
Cut the peeled and washed onion into half rings.
Three peeled carrots on a coarse grater.
Grate the cheese on a coarse grater (if it’s more convenient for you to do this on fine grater– rub on it).
In a heated frying pan, sauté carrots and onions in oil. Fry for a short time - about 15 minutes.
At this time, put another frying pan on the fire (it’s better to take a saucepan with high sides), put butter in it, and when it melts, pour the mushrooms into the container.
Fry the mushrooms, stirring constantly, for about 10-15 minutes.
After 15 minutes, add onions and carrots to the pan.
Simmer everything together for another 10 minutes, remembering to stir.
After ten minutes, add salt to our julienne.
Immediately after salt, add your favorite seasoning and spices to the pan with mushroom julienne.
It's time for the cream. Pour them into the boiling mass.
Add one tablespoon of sour cream to the mushroom dish. You don’t have to do this, but it seems to me that sour cream adds tenderness to the mushrooms.
Add to julienne Bay leaf, simmer for about another 15 minutes, without closing the lid, over low heat, stirring constantly. The cream should thicken slightly.
When the cream thickens, add grated cheese to the saucepan.
Stirring, simmer the julienne for 5-7 minutes. Stir constantly so that the dish does not burn. The cheese should melt well and mix with the mushrooms.
Our mushroom julienne is ready. It must be served hot.
I hope that preparing julienne with mushrooms according to this recipe will not cause you any difficulties and your family will like it.
Julienne with chicken and mushrooms in pots in the oven
To prepare a hearty mushroom julienne, as a rule, special dishes are used - cocotte makers. But if you don't have it, don't worry. After all, julienne with mushrooms can be easily and simply prepared at home in pots.
It will be no less tasty. Julienne with chicken and mushrooms will turn out juicy and tender, with a golden crispy crust. This perfect dish for dinner with the family or as a main course festive table.
From the specified amount of products you will get 3-4 pots delicious julienne with chicken and mushrooms.
Products:
- 300 g - mushrooms (champignons, oyster mushrooms or any forest mushrooms);
- 300 g - chicken fillet;
- 2 onions;
- 400 g sour cream of any fat content;
- 200 g hard cheese;
- 2 tbsp. spoons of flour;
- 2-3 tbsp. l. - vegetable oil for frying;
- salt, pepper and spices to taste.
How to cook julienne with chicken and mushrooms in pots in the oven:
Peel and wash the onions. Cut into cubes or thin strips. Cut the chicken into small pieces. Lightly fry the chopped onion with chicken meat in a frying pan with vegetable oil. Fry over low heat until golden crust Luke.
Wash the mushrooms and dry. Cut into small pieces and add to the pan with the meat. Fry the mushrooms, stirring occasionally until the liquid has completely evaporated.
Prepare the julienne filling. To do this, fry the flour in a clean frying pan until it becomes creamy. Pour sour cream into a frying pan with flour. Salt and add spices to taste. Stir and simmer for 2-3 minutes. The sour cream filling is ready.
Mix fried vegetables and meat with sour cream filling. Stir well.
Transfer the julienne into pots. Grate the cheese and sprinkle the meat and mushrooms in the pots. Bake in a preheated oven at 180 degrees for about 25-30 minutes.
If you want a thin layer to appear on top cheese crust Covering pots with lids is not recommended.
Julienne with mushrooms and chicken in buns, baked in the oven
Julienne is a very hearty and incredible dish, which is directly related to French cuisine. By classic recipes so elegant and very delicate dish They are prepared only in special miniature ladles called cocotte makers.
However, there are more original recipes, according to which julienne can be prepared not in cocotte makers, but in buns.
To prepare julienne in buns you will need following products:
- chicken fillet (320 g);
- hard cheese (210 g);
- regular or royal champignons (320 g);
- round buns (eight pieces);
- onions (160 g);
- ground pepper, salt;
- sour cream (160 g);
- wheat flour (60 g).
How to cook julienne with chicken and champignons in a bun:
Cut the chicken fillet into small pieces, wash the mushrooms into slices, onion– Grate the cheese in half rings.
Cut off the tops of the pre-prepared buns, then very carefully remove the crumb, put the oven on preheat, and set the temperature to 180 degrees.
In a small frying pan with high walls and a thick bottom, fry over hot vegetable oil chopped onions, and champignon slices, these components should be cooked until the liquid has evaporated from the pan.
Chicken fillet fry in another frying pan, then place the chicken pieces in a bowl with onions and mushrooms, mix well, add sour cream, sifted wheat flour, freshly ground pepper and salt. Reduce the heat to low and cook the julienne until the sauce thickens.
Place hot julienne on the buns, sprinkle with grated cheese on top, then place the buns on a baking sheet and bake in the oven.
Julienne can be prepared in a more original way, but for this you will need one more component - dry white wine.
In this case, you need to prepare julienne in buns in exactly the same way, but dry white wine must be added at the same time as sour cream.
You need to prepare the julienne sauce until the wine has completely evaporated, and after that the hot julienne needs to be put into rolls and the dish should be placed in the oven for fifteen minutes.
It is advisable to cover the baking tray on which the julienne rolls are placed with baking paper, otherwise bakery products may be damaged from below and will not look very aesthetically pleasing.
The prepared julienne with mushrooms in buns can be additionally decorated with finely chopped sprigs of delicate dill.
Video recipe: How to cook julienne with chicken and mushrooms in the oven
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