Julienne from honey agarics in the oven. Julienne from honey agarics
Ingredients:
- 1 kg honey agaric
- 2 onions
- 250 g sour cream
- 150 g cream cheese
- 50 g butter
- 1 tbsp. l wheat flour
- ground allspice
Bulb onion - 1 piece
Wheat flour - 2 tablespoons
Butter - 50 gr
Hard cheese - 100 gr
Honey mushrooms - 300 gr
Sour cream - 250 gr
Salt pepper.
COOKING METHOD:
Grate cheese.
Finely chop the fillet. Fry until tender. Salt and pepper.
Fry the mushrooms in butter. Add onion. Simmer until the onion is soft.
Mix sour cream, flour and butter. Salt and pepper.
Place the chicken with mushrooms and onions in cocotte makers or a baking dish. Pour over the sauce. Sprinkle with cheese.
Bake in the oven (180C) for 15-20 minutes.
Julienne from autumn mushrooms - a culinary recipe
We wash the mushrooms, fill with cold water, bring to a boil, drain and rinse, fill with boiling water and cook in salted water for 25-30 minutes.
Finely chop the onion and fry until transparent in butter.
Drain and squeeze the mushrooms and add to the onion.
There are two types of julienne fillings:
1) sour cream - sour cream, if desired, thickened with flour or an egg; you can also do this filling in half with mayonnaise;
2) Bechamel sauce - toasted flour mixed with milk and butter.
I decided to use flour-thickened sour cream dressing. First, mix the sour cream with saute, fry a little over high heat for 2-3 minutes,
then add flour and black pepper. Fry for another 2-3 minutes, stirring constantly.
Put the mixture in the cocotte makers and sprinkle generously with grated cheese on top.
Put the cocotte makers in a preheated oven to 150 degrees for 5-7 minutes. Once the cheese has melted, you can serve it to the table.
As you know, mushrooms are one of those wonderful gifts of nature that delight us with their taste from spring (the first mushrooms begin to appear immediately after the soil thaws) and until late autumn. Honey mushrooms are one of the first spring mushrooms. Oh, how I adore them! This fragrant small fry is perfect for making soups, and for salads, and for snacks, and they look great in pizza! Another wonderful dish that can be easily prepared from honey agarics is julienne. Such a dish will perfectly decorate the festive table, and will delight you on weekdays! So, I am sharing with you a recipe for a wonderful julienne from mushroom honey agarics!
To cook mushroom mushroom julienne, you will need:
honey mushrooms - 1 kg
onions - 2-3 pcs.
cream cheese - 150 g
sour cream - 250 g
butter - 50 g
wheat flour - 10 g
ground black pepper - to taste
salt to taste
How to cook mushroom julienne honey agarics:
1. Sort out honey mushrooms, clear of debris, rinse and place in a saucepan. Pour mushrooms with cold water, bring to a boil, put in a colander and rinse. Transfer the mushrooms to a saucepan again, add water (this time with boiling water), add a little salt and cook for 25-30 minutes. After half an hour, drain the water from the mushrooms, throwing them back into a colander. Leave honey mushrooms for a while to drain excess liquid.
2. Peel the onions, wash, dry, finely chop with a knife. You can decrease or increase the amount of onions in julienne at your discretion.
3. Melt (heat) the butter in a frying pan or saucepan.
4. Put chopped onions in a frying pan (saucepan) and, stirring occasionally, fry until golden brown.
5. Squeeze mushrooms slightly and put in a frying pan with fried onions.
6. Add sour cream to mushrooms and onions, mix all the ingredients and continue to fry for another 2-3 minutes.
7. Pour flour and black pepper into the mixture. Stirring constantly, fry the future julienne for 2-3 minutes.
8. Grate the cream cheese on a coarse grater. In order to facilitate this process, you can first freeze the cheese a little.
9. Arrange the mushrooms with sauce in portion molds, sprinkle with grated cheese.
10. Place the tins with julienne in an oven preheated to 150 degrees and bake the food for 5-7 minutes.
11. When the cheese is melted and covers the julienne with an appetizing crust, carefully remove the dish from the oven and serve immediately.
I want to say that any julienne can be cooked both in portioned tins (cocotte dishes, ceramic pots, tins for small muffins), and in a large baking dish. The first option is the most convenient, especially for serving on a festive table with a large number of guests. If desired, you can emphasize the taste and aroma of julienne from honey agarics with such spices as dried basil, oregano, thyme. To make the dish even more appetizing, sprinkle each serving with finely chopped parsley before serving.
Sometimes you really want to please your family with something so refined, rich and aromatic, unusual. Or maybe you are planning guests whom you really want to surprise? In any case, sooner or later everyone comes to mind to cook julienne, because this dish is just perfect - tender chicken with aromatic mushrooms, cream and all this baked under a cheese crust ...
But the most interesting thing is that it is not at all difficult to prepare such a wonderful dish, you just need to choose the right products and cook them quickly. A very big plus in this dish is the use of chicken fillet, because it cooks very quickly, and there is nothing to say about mushrooms. So, hostesses and novice cooks, know that you should not be afraid of this dish at all, but quite the opposite - you are eager to cook it as often as possible, because mushrooms and spices can be changed, creating the most unexpected and sophisticated flavor combinations.
Julien ... The name immediately evokes thoughts of exquisite French dishes, with cream and white wine. But we will tell you a big secret! The julienne, which we are used to eating, actually has little in common with the French “julienne”, so the dish can even be safely called the most Russian.
But in France, julienne is not even a dish, it is a certain method, a technology for cutting food. These are usually thin, not too long straws. And from such a straw, a variety of dishes are prepared, including salads and soups. And although in many places chicken for julienne is cut into exactly this kind of cubes, this does not apply to the cheese on top or to the cream. However, a similar dish is still cooked in the capital of delights, it is simply called differently. And it is called "cocotte" and it was from France that these cute little baking dishes, called cocottes, came from. Nowadays it is not difficult to acquire such utensils, and in a variety of forms and decorations.
But it is not at all necessary to bake in them. Julien has become so popular today that many restaurants in Russia are even tacitly competing in serving it. After all, there are actually a lot of options. You can bake julienne in delicate tartlets, you can wrap it in a pancake, stuff a bun with it, or even make edible potato cocotte makers. There are a lot of interesting options, you can even use your favorite heat-resistant mug. Or maybe a good old pot, a treasure of the ancient traditions of Russia?
Contrary to popular belief, it is not at all necessary to cook julienne exclusively from champignons or exclusively from chicken fillet. One of the main features of the dish is that almost any type of mushroom goes with it, so you can happily use seasonal ones. Honey mushrooms, chanterelles, porcini ... Some even add the now popular shiitake mushrooms. You can add potatoes for satiety.
But instead of chicken, turkey is often used, because its meat has the best taste and dietary quality. You can also use duck. Red meat, alas, is too hard for julienne. After all, julienne is a delicate, creamy snack. Therefore, it is better to use poultry meat or, if you do not eat meat, you can use eggplant, it will go perfectly with the dish and will significantly reduce its calorie content!
Julienne with mushrooms and chicken in tartlets with cream
Perhaps the most beautiful and convenient way to serve julienne at a party is with tartlets. You don’t need to wash a lot of dishes, because they will eat it together with the dish, you don’t even need cutlery - everything is already laid out and can be eaten comfortably with your hands. Another indisputable plus is that a lot of filling does not fit in tartlets, which means that you can make a lot of them and everyone will be happy - both those who just want to try and those who are ready to eat five or ten such delicacies.
Julienne tartlets are hot snacks that are usually served for large companies, so it is better to choose more familiar products for them, so that classic chicken and champignons will create the best result. Alas, it is difficult to call such a dish economical, but the ratio of taste, appearance and satiety does not make you regret the money spent.
Ingredients:
Fresh champignons - 300 grams;
hard cheese, preferably cheddar or gouda - 80 grams;
cream 15% fat, as much as possible - 1 glass (can be replaced with sour cream);
salt, black pepper, dried Italian herbs;
fresh garlic - 1-2 cloves, depending on taste;
chicken fillet, you can use red (from the legs and thighs) for a brighter taste and delicate texture - 200-300 grams
medium-sized tartlets from shortcrust or puff pastry (recipe in the appendix "cooking features") - 15 pieces.
How to cook?
Step 1.Use a soft kitchen brush to wash the mushrooms under warm running water to remove the top film and any dirt and dirt. Mushrooms tend to absorb toxins from the air and earth, so cleaning them should be taken as seriously as possible. The fillets also need to be washed and allowed to drain off excess water, peel the onions and garlic and cut off the sides.
Step 2. While the food is being cooked and sliced, a piece of cheese can be put in the freezer or on the bottom shelf of the refrigerator for a short time - then it will become much harder and it will be easier to rub.
Meanwhile, crush the garlic on a cutting board with a wide, sharp knife and chop it finely. Then, cut the onion into thin half rings as possible.
Step 3. Place a large, deep skillet over high heat and drizzle a couple tablespoons of vegetable oil over it. While the dishes are warming up, you can start cutting the mushrooms. They need to be cut into thin slices of each mushroom and then chopped into strips.
Take a separate board for meat and cut the fillets into thin slices, not too long and thin. The fillet should always be slightly less than mushrooms in volume, because otherwise the dish may turn out to be dry and not at all as tasty as you would like it to be.
Step 4. In a hot skillet, fry the onion and garlic, stirring every few seconds, reduce the heat slightly. Onions, when well fried, have a very pleasant, pronounced taste that perfectly complements any dish, especially creamy ones. Fry the onions for about 10-15 minutes until they acquire a golden color, lightly fried and begin to smell good.
Step 5. Raise the heat to high again and add the chicken fillet to the onion. While stirring, fry it until golden brown, add a little oil if necessary.
Add mushroom strips to the finished fillet, salt and pepper the dish, add Italian herbs and fry for another 5 minutes.
Step 6. Pour a glass of cream or sour cream over the chicken fry. As soon as the sour cream heats up, the dish will begin to boil. Then, using a spatula, mix the contents of the pan thoroughly, try to touch each zone of the dish so that nothing burns anywhere and everything is stewed evenly in cream. Reduce heat, cover and simmer for 10 minutes.
Step 7. At this time, you can just grate the cheese on a coarse grater and heat the oven to 180 degrees. Bake tartlets if necessary.
Spread the finished mixture over the tartlets and sprinkle all of them generously with cheese on top, if desired, you can pour finely chopped greens.
Bake the tartlets for 15-20 minutes until the cheese is golden and crispy.
Serve to the table and bon appetit!
Recipe for shortbread and puff pastry tartlets
DIY puff pastry tartlets
To make puff pastry tartlets, it is enough to purchase yeast puff pastry in any supermarket, roll it out thinly and cut out circles. These mugs need to be placed in muffin tins or by hand molding a suitable shape for you and immediately send them to the oven. Such tartlets will bake for about 15 minutes. After that, you can put the filling in them and serve. It's that simple!
DIY shortcrust pastry tartlets
Unfortunately, shortcrust pastry is a little more difficult to handle. Finding a good shortbread dough in a store is quite difficult, so we will make it ourselves.
We need:
200 grams of butter
3 cups wheat flour
1 glass of low-fat sour cream.
Preparing such tartlets is very simple, and the result is just amazing! To cook them, you need to send the oil to the freezer for half an hour so that it solidifies as much as possible. Then, in the bowl of the combine, you need to grind this butter together with flour into crumbs with knives. If you don't have a food processor or blender, you can finely chop everything with a kitchen knife right on the work surface, the main thing is that small crumbs are formed.
Then, you need to pour the crumbs with sour cream and use your hands or knead the dough with the same combine. The main thing is not to spend too much time on this, so that the dough does not mix and does not lose its properties.
Roll the finished dough into a ball, wrap in a plastic bag, plastic wrap or kitchen towel and refrigerate at least for tea.
After that, you can safely roll out the dough and distribute a thin even layer of dough over the molds to get beautiful tartlets. Pierce the bottom several times with a fork so that the dough does not bubble and bake at 200 degrees for 15 minutes. The tartlets are ready!
Julienne with mushrooms and chicken - a delicious recipe with a photo in the oven
And this recipe, perhaps, refers exactly to the classic cooking method. We will bake julienne in elegant cocotte makers, both in appearance and in name, and serve them personally to each guest or family member. In fact, you can even use muffin tins or, for example, small heat-resistant cups, bowls, bowls for this.
And in this recipe, we decided to give free rein to the imagination and prepare an unusual julienne - with honey agarics. Why not? Now is the season for fresh, tasty mushrooms, and their miniature size, elastic texture and even a little cute appearance allows you to save time on cutting them, while getting a dish with excellent taste and pleasant appearance.
Ingredients:
Chicken fillet, you can use red - 300 grams;
onions - 1 large onion or 2 medium ones;
a couple of cloves of fresh garlic;
wheat flour - 1 heaped tablespoon;
mushrooms, soaked or frozen - 300 grams;
sour cream 20% - 1 glass;
a tablespoon of butter;
vegetable oil for frying;
salt, pepper, other seasonings and spices;
hard cheese, preferably cheddar or gouda - 100 grams.
How to cook?
Step 1. Wash all vegetables, mushrooms and poultry thoroughly. Peel off the peel from the onion and garlic, and soak the mushrooms, if they are freshly picked, in water at room temperature for several hours.
Step 2. Chop the onion into thin half rings, crush and chop the garlic. Heat vegetable oil in a large, deep skillet. When the pan is hot, put onion and garlic on it and, stirring constantly, fry them until golden brown, tender, almost creamy texture of onions and soft, pleasant aroma with a caramel note. It will take about 10-15 minutes to fry.
Step 3. While the onion is fried, cut the chicken fillet into thin slices. Rub the fillets lightly with salt, herbs and black pepper and leave to marinate. During this time, the onion and garlic will be fried.
Free time can be spent grating cheese and making sauce. To do this, take another pan and fry the flour on a dry surface over medium heat until golden brown. Once the flour is fried, throw in a small piece of butter and, stirring vigorously, rub the ingredients into a paste. Now, slowly add the sour cream to the skillet and continue stirring vigorously to avoid any lumps forming. Season the sauce with a little salt and add spices to taste. Remove from heat.
Step 4. When the onion is cooked, add the chicken fillet to it and fry until golden brown so that the juice does not come out of the meat. Then add the mushrooms and stir fry again, add a little salt and spices.
Step 5. Pour the sauce over the finished chicken with mushrooms and, stirring thoroughly, cook for several minutes to thicken the sauce and mix all the ingredients in flavors. Cover and simmer for 5 minutes over low heat.
Step 6. Arrange the stewed mushrooms with chicken in vases, cocotte makers or bowls and sprinkle generously with grated cheese. On top, if desired, you can pour greens, put a circle of tomatoes, a thin slice of mushroom or any other appropriate decoration.
Place the bowls in an oven preheated to 180 degrees and bake for about 15 minutes, the main thing is that the cheese is well browned and forms a kind of aromatic "lid".
Serve hot with a fork or teaspoon so everyone can enjoy the dish while savoring it slowly. Bon Appetit!
Julienne with mushrooms and chicken without onions in a pan
There is not always time to cook julienne in an exquisite restaurant style, and, to be sure, not everyone has cocottes. And yet I want to cook this unusual dish and, willy-nilly, you have to look for faster recipes, but I would like them not to be inferior in quality to the others ...
It should be said right away that we cannot cook a crispy and ruddy cheese crust, under which a juicy and tender dish languishes without an oven. However, this will not spoil the taste at all, and besides, not everyone loves baked cheese, because it is no worse than soft and viscous, and sometimes even much tastier. So, dear chefs, do not hesitate to pick up a frying pan and start preparing a simple homemade masterpiece that your family will definitely appreciate. And who said that everything must be prepared according to some rules?
Ingredients:
Champignons (or any other mushrooms) fresh - 300 grams or frozen - 400 grams;
wheat flour - 1-2 tablespoons without a slide;
chicken fillet, preferably red - 300 grams;
fat sour cream 20-30% - a glass (300-350 grams);
fresh garlic - 2 small cloves;
hard cheese, you can use any - 75-100 grams;
salt, pepper, any spices and seasonings of your choice;
vegetable oil for frying;
a small piece of butter.
How to cook?
Step 1. First, prepare all the ingredients. You need to wash the meat, defrost it, or just thoroughly wash the mushrooms, peel the onions and garlic, put the cheese in the freezer, so that later it will be easier to grate.
Step 2. Crush the garlic with the flat side of a knife and chop finely. Cut the onion into thin half rings or small cubes. Cut the mushrooms into thin strips, if you wish, you can leave larger pieces - this will make it juicier. Cut the chicken into bars and rub with salt and spices, let it soak a little with spice flavors.
Step 3. Now, you need to prepare the sauce. In a dry frying pan, fry the flour until golden brown, then add butter and a small part of chopped garlic to it, fry it all until a paste, and then slowly pour in the sour cream, constantly stirring the contents of the pan so that no lumps form. If you want a thicker julienne, like a soufflé, then it is better to add 2 tablespoons of flour. If you want a thinner dish, which, for example, could be deliciously poured over a side dish, use only a spoonful of flour and add a few tablespoons of milk to the flour before pouring in the sour cream.
Cook the sauce, stirring occasionally, until thick, then remove from the stove.
Step 4. Heat another skillet over high heat, cover it with vegetable oil. When it's hot, add the garlic in it and fry it lightly. Then add the chopped chicken fillet and mushrooms and stir-fry the mixture over high heat so that the ingredients don't juice and cook well.
Step 5. Now pour the sauce over the chicken and mushrooms, add all the necessary spices and salt and stir the dish one last time. Top with grated cheese, cover the pan with a lid and simmer over very low heat for 10-15 minutes. If you still want to get a golden crust, just put it in the oven for the same 15-20 minutes, preheating it to 200 degrees.
Bon Appetit!
Features of cooking julienne
Always use a little less fillets than mushrooms. Why is that?
It is unclear for what reason there is an opinion that the more meat in a dish, and even more so such as julienne, the more delicious this dish is. Unfortunately, I have to dispel this myth, because in our case it is completely untrue!
Julien is a very tender dish that should be eaten almost like a dessert. Meat, even poultry, has a lot of fibers, which, alas, make it tough and it often takes much longer to chew dishes made from it than other ingredients. In julienne, this will play a cruel joke with us, because mushrooms and sauce themselves are very tender in consistency, almost viscous. The meat will stand out too much and completely ruin the whole idea of sophistication - creamy tenderness.
Which cheese should you use?
In Russia, the culture of cheeses began to develop quite recently, moreover, due to the sanctions, the assortment of this product on store shelves has very much decreased. Therefore, in the recipes, any cheese is rarely used, except for the Russian one - after all, it can be found in any supermarket and at the price it does not "bite" at all.
You can also use such cheese in julienne, the dish itself is very tasty and the cheese crust will complement it by itself. However, please note that some cheeses can still be found in any supermarket and their taste is much higher.
For example, cheddar cheese. One way or another, you can find it in almost any supermarket, and this cheese does not exceed the norm in its price at all. But it melts very well, forming the very beloved crust that stretches with the finest threads when you eat this dish. In addition, cheddar has a very pronounced "cheesy" taste, which greatly enhances the taste of the dish, which is always pleasant, isn't it?
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Julienne has become a traditional dish on our tables. The delicate taste of this dish conquered more than one stomach. We suggest you try julienne with honey agarics. So let's take the following ingredients:
- chicken - 300 gr
- frozen mushrooms - 200 gr
- onion - 1 piece
- flour - 2 tablespoons
- cream - 300 ml
- hard cheese - 100 gr
- vegetable oil - for frying
- salt to taste
Let's start with the chicken. It is preferable to use the breast, which must be boiled in salted water. When the water boils, cook the breast for about half an hour.
boil chicken breast
When the chicken is cool, let's cut it. As a result, you should have small portioned chicken pieces.
cut the chicken into small pieces
The next “operation” is chopping onions.
chop onions
Frozen mushrooms, which are the main component of julienne, simply defrost and leave them intact.
frozen mushrooms must first be defrosted
In oil, begin to fry the chopped onions. After about five minutes, add honey mushrooms to the onion. Continue frying for eight minutes.
fry the onion with mushrooms
Now add the chicken pieces and simmer all the ingredients for another seven minutes.
add chicken and fry
In a dry frying pan, fry a little two tablespoons of flour.
pour 2 tablespoons of flour into the pan
Add the cream to the flour, bring the mixture to a boil.
add cream
Now add fried onions, honey mushrooms and chicken pieces to the mixture. Stir and simmer a little.
combine fried mushrooms with meat and cream
We transfer the mixture to julienne molds.
put in a julienne mold
We grate hard cheese (grater with large cells). Sprinkle the mixture with cheese and put the molds in the oven for half an hour.
three cheese on top
Julienne with mushrooms and chicken cooked. Bon Appetit!
roast with mushrooms ready
Julienne with mushrooms recipe with ham
Video is a recipe. Ingredients (quantity to taste):
- onion
- garlic
- olive oil
- Champignon
- carbonate
- sour cream
- cheese (Parmesan)
- greens (parsley, dill)
Have you tried cooking julienne yet? It's fast, easy and delicious. We recommend that you do it even if you do not know what a cocotte maker is, in which, according to the rules, this dish is prepared.
Cocotte bowls are small portioned bowls with a handle that look like a smaller copy of a bucket. Now there are any in stores: both metal and ceramic. It all depends on your taste. Julienne is prepared in the same way in one and the other dishes. Many who do not have cocotte makers use improvised means to prepare julienne. These can be pots or just a baking dish.
The most common foods for julienne are, of course, chicken and mushrooms. You can take any chicken, chicken - it is also a chicken in Africa. But the mushrooms in our recipe are mushrooms, or mushrooms, as they were called before. Honey mushrooms are late autumn mushrooms. If you are lucky to visit the forest on the last fine days, and you stumbled upon a handsome stump, studded with a brood of modest mushrooms, then consider yourself lucky. True, one must be careful, false mushrooms grow in the same way. And what distinguishes them is: 1) the color of the cap, in false ones the color of the cap is bright, in real honey agarics - a weakly pronounced ocher color; 2) in real honey agarics, the bottom of the cap has rare plates, and in the false ones there are no scales on the cap; 3) real mushrooms have a cuff ring on the leg, but false ones do not; 4) in real ones - the flesh is white, in false ones - yellow and bitter. The mushrooms, despite their unpresentable appearance, are delicious mushrooms. Let's make sure of this by preparing julienne from honey agarics with chicken.
To cook julienne from honey agarics with chicken, we need:
chicken meat - 500 g honey mushrooms - 300 g onion - 1 pc. hard cheese - 100 g wheat flour - 50 g butter - 50 g sour cream - 250 g salt, pepper
How to cook julienne with chicken and honey agarics:
1. Cut the chicken into thin slices and fry in vegetable oil until tender. 2. We shred mushrooms not finely, so that the mushroom can be felt. Fry with onions in butter. Stew a little. 3. Prepare the sauce. Fry the flour, first add a piece of melted butter to it, then drive in the sour cream, stirring so that no lumps form. 4. Put the chicken and mushrooms in the cooked dish, salt and pepper, add seasoning if desired and pour the sauce on top. 5. Grate the cheese and sprinkle on our dish. 6. Put in a preheated oven for baking. It takes 10-15 minutes for the cheese to form a golden crust. This is enough time to prepare your hot snack - julienne. 7. Serve immediately.
Meat and mushrooms in sour cream are nutritious, high-calorie and surprisingly tasty. Bon Appetit!
