How to prepare excellent julienne in half an hour. Restaurant dish at home - how to cook julienne

Julienne (julienne) is an incredibly tasty hot appetizer. Do you want to know how to cook julienne with mushrooms or chicken quickly and tasty? "" offers just such, simple, but proven recipes to its regular and new visitors.

You've probably already tried julienne in cafes or restaurants and want to pamper yourself and your loved ones with this dish. Then prepare necessary ingredients and get to work!

How to cook julienne with mushrooms

To prepare 4 servings of julienne you will need the following products:

Any boiled mushrooms or fresh - 500 g
2 medium sized onions
Sour cream - 4 tbsp. spoons (100 g - )
Cheese durum varieties— 100-150 g
Creamy or vegetable oil for frying

Photo recipe for julienne

Chop the onion.

Lightly fry the onion in oil until light golden color.

If you are cooking with champignons, sort them out and rinse them thoroughly.

Finely chop boiled mushrooms or fresh champignons.

Add the mushrooms to the fried onions and fry for 10 minutes over low heat. Add some salt.

Carefully place the future julienne into cocotte makers (ceramic, metal or heat-resistant salad bowls, bowls and pots).

Place 1 tbsp in each cocotte maker or pot. l. sour cream. Stir.

Grate the cheese on a fine grater.

Add a little cheese, a tablespoon at a time, to the cocotte makers and stir again.

Sprinkle grated cheese on top. For lovers of crispy cheese crusts, grated cheese there must be a lot.

Place the cocotte makers in the oven preheated to 180 degrees.
When the cheese is completely melted, which will happen in about 10 minutes, remove the cocotte makers from the oven.

To prepare julienne, you can use a microwave oven, but avoid metal cocotte makers. We also check the readiness of the dish by the “behavior of the cheese.”
Sprinkle the appetizing julienne with dill or other chopped herbs.

How to cook julienne with chicken

The cooking method is practically no different from the recipe for julienne with mushrooms.

Let's slightly change the composition of the ingredients for 4 servings of julienne:

You will need boiled mushrooms - 250 g,
— 250 g.

The remaining ingredients and their quantities are the same as for julienne with mushrooms.

The following 2 steps are added to the cooking method:

Boil, cut into cubes and lightly fry in oil in a separate frying pan.
Mix fried mushrooms, onions and chicken.

Place in pots, add sour cream and cheese. Stir and place in the oven.

The cheese has melted - the julienne is ready!

Bon appetit!

Julien is able to decorate anyone, even the most exquisite table, and make a weekday dinner completely unforgettable. It’s easy to prepare, of course, if you know some secrets and subtleties, we’ll tell you about them.

It is customary to call Julien hot snack from vegetables, mushrooms or seafood, which are baked in white bechamel sauce, sour cream or cream.

Perhaps the most main secret preparations delicious julienne consists of cutting ingredients. So, vegetables are cut into rings or thin strips, mushrooms - into cubes or strips, meat products and smoked meats - in strips or also in small cubes.

Meat products that will be used to prepare julienne must be pre-cooked.

Seafood that goes into julienne must be raw. They are blanched for a couple of minutes in salted boiling water, drained in a colander and then dried on a napkin or towel. If you use boiled frozen seafood to prepare julienne, you must first defrost it.

The mushrooms need to be boiled in advance and then fried with onions; it is better not to add potatoes to the dish.

The biggest secret the most tender julienne consists of using creamy, sour cream or bechamel sauce, it is this that gives the dish a unique creamy taste And delicate consistency. Important: pour the sauce over the ingredients immediately after frying them or when you put the ingredients into molds, and the sauce should be warm.

It is recommended to sprinkle the julienne with cheese. As for the variety, it is better to choose easily melting varieties of cheese - these are Gouda, Gruyère, Emmental cheese. To prevent the cheese from crumbling while grating, you can briefly put it in freezer. The julienne will have a very beautiful crispy crust if you mix the cheese with ground breadcrumbs.

Place all the ingredients in cocotte makers (molds for preparing julienne), fill them about three-quarters full, pour the sauce on top, sprinkle the dish with cheese and put the cocotte maker in the oven to bake. Approximate cooking time is 15-20 minutes.

If you don't have special form for julienne, cocotte maker, you can cook it in a ceramic pot, baking dish or small frying pan.

So to cook classic julienne, cut the onion into rings or strips, fry it in vegetable oil, add chopped mushrooms to the onion, fry all the ingredients, add salt and pepper. Chop the boiled chicken meat and add it to the mushrooms and onions. Prepare the sauce: fry the flour in a separate frying pan, add butter, salt and pepper, stirring, add sour cream, broth or cream, simmer until the sauce thickens. Place all ingredients in molds, pour sauce, sprinkle with cheese. Bake in the oven for about 20 minutes.

Classic julienne

Products:
1. Fresh mushrooms– 300 gr.
3. 2. Milk – 500 ml.
4. Hard cheese– 200 gr.
5. Onions – 1 pc.
6. Butter – 60 gr.
7. Lemon – 1 pc.
8. Flour – 2 tbsp. spoons
9. Spices - to taste.
How to cook classic julienne:
At the first stage of preparing julienne, you need to: peel the onion, cut it into strips and fry in a frying pan in butter. Wash the mushrooms, dry them and cut them into large ones, but thin pieces, post in small saucepan. Add the fried onion, juice from half a lemon, spices (but do not add salt!), cover with a lid and simmer everything together thoroughly. While the mushrooms are stewing, cook white sauce. To do this, melt 30 grams of butter in a thick-bottomed bowl, add 2 tablespoons of flour. It is desirable that the flour be white and finely ground. Pour half a liter of milk into the butter and flour in a thin stream, stirring the flour all the time so that no lumps form. Reduce heat and leave to simmer for at least half an hour. At the very end, you can add a little nutmeg to the sauce.

Arrange the mushrooms and onions in special molds for julienne, called cocotte makers (preferably ceramic), pour some of the grated coarse grater cheese and mix a little. Pour the sauce over the top and sprinkle with the remaining cheese. Next, the julienne in the molds must be placed in an oven preheated to 180 and baked for about 15 minutes at the same temperature until a golden crust forms. Then the dish can be removed and served (julienne is served exclusively hot!).

Red fish julienne

Products:
1. Trout – 300 gr.
2. Onions – 2 pcs.
3. Cream – 150 ml.
4. Flour – 1 tbsp. spoons
5. Hard cheese – 150 gr.
6. Vegetable oil
7. Dill
8. Ground black pepper, salt - to taste.
How to cook red fish julienne:
Rinse with water fish fillet, dry it and cut into medium-sized cubes. Grate the cheese. Peel the onion and cut it into quarter rings. Heat vegetable oil (maybe ghee) in a frying pan, add onion, salt and sprinkle with black pepper (preferably freshly ground). Keep the onion in the pan until it becomes soft (but in no case overcook!). Place the fillet cubes in the frying pan with the onion, stir and fry the trout for one to two minutes. Then add flour and mix again.

At the next stage, you need to add cream to the onions and fish (just enough so that the sauce becomes not too thick, but not liquid), stirring the contents in the pan. It must be remembered that if the cream is too fatty, then it is not necessary to add flour. Otherwise (when the cream is low-fat), the sauce may not thicken. Add pepper and salt to taste to the sauce and fish, then mix well. Place the resulting mass in ceramic (or any other) julienne cocotte bowls, sprinkling grated cheese on top. If you don’t have any on hand, you can use buns, from which you need to remove the crumb. Before serving, red fish julienne must be baked for about seven minutes in an oven preheated to 180° until the cheese is completely melted. Then sprinkle with fresh dill and serve in cocotte makers along with white bread.

French Julienne with white wine and shrimp

Products:

1. Peeled shrimp - 200 gr.
2. Onions - 100 gr.
3. White wine - 80 ml.
4. Milk - 80 ml.
5. Butter - 70 gr.
6. Hard cheese - 50 gr.
7. Flour - 40 gr.
8. Lemon juice - 1 tbsp. spoon
9. Curry 1 teaspoon
10. Nutmeg
11. Pepper
12. Salt
How to cook French julienne with white wine and shrimp:

Peel the onion and finely chop, sprinkle with curry and fry in hot oil, add peeled shrimp, sprinkled lemon juice and stir.
In another frying pan, separately fry the flour in butter and pour in milk and white wine in a thin stream, add salt, pepper and nutmeg.
Mix the shrimp with the sauce and place in cocotte makers or pots, sprinkle with grated cheese on top and bake for 5 minutes.
French-style Julienne served in cocotte makers with white wine.

Julienne with chicken and mushrooms

Products:
1. Chicken fillet - 500 gr.
2. Frozen champignons (fresh) - 300 gr.
3. Onions - 1 - 2 pcs.
4. Cheese - 200 gr.
5. Sour cream - 300 - 350 gr.
6. Black ground pepper- taste
7. Salt - to taste
8. Flour - 1 - 2 tbsp. spoons
9. Vegetable oil - for frying

How to cook julienne with chicken and mushrooms:

Wash the fillet. Pour in water and bring to a boil. Cook chicken fillet until done, about 30 minutes over low heat. Wash and peel the onion, cut into half rings. Thaw the mushrooms. Heat a frying pan, pour 30 g of vegetable oil. Fry the onions and mushrooms, stirring, for 10-15 minutes.

Cool the chicken fillet and chop finely.
Now turn on the oven and let it heat up to 180 degrees. Add chopped fillet to the mushrooms in the pan.

Fry the flour in a separate dry frying pan. Pour in sour cream, add salt and pepper. Heat to a boil.

Rearrange cream sauce with mushrooms and chicken. Mix well and remove from heat.

Place the mushroom mass into cocotte makers or pots. Grate the hard cheese onto a coarse grater.

Sprinkle the mushrooms and chicken with grated cheese and place in a preheated oven. Cook julienne with chicken and mushrooms for about 30 minutes on the middle shelf, until the cheese is golden. Chicken julienne ready with mushrooms. Serve immediately.

“Super Chef” wishes you bon appetit!

This a good option for the holiday. Today we will tell you how to cook julienne different ways. You will also find out the sauce options for this dish.

In pots

Components:

champignons – 0.3 kg;
sour cream – 0.4 kg;
pepper – 2 pinches;
non-fragrant oil - 3 tbsp. spoons;
fillet (chicken) – 0.3 kg;
hard cheese – 0.2 kg;
salt – 0.5 teaspoon;
onion - 2 heads;
premium flour – 2 tbsp. spoons.

Preparation:

Peel the onion and cut into cubes.
Rinse and dry the fillet paper towels or napkins.
Cut the chicken into small squares. Their approximate size is 1.5-2 centimeters.
Grease the pan vegetable oil and heat it over medium heat.
Place the fillet and onion in a hot frying pan. Fry these ingredients until golden brown.
Wash the champignons and cut off the dark parts. Cut them into four pieces.
Add mushrooms to fried meat. They will immediately release juice, and the entire contents of the pan will be stewed in it.
Pour sifted flour into a separate bowl and fry it until brown.
Add sour cream to the fried flour. Add salt and pepper to the sauce. Mix everything.
Add the sauce to the mushroom mixture and mix.
Now transfer the sour cream mixture into pots.
Grate hard cheese on a large grater and sprinkle with it mushroom mixture.
Preheat the oven to 180 degrees. Place the pots inside; there is no need to cover them with a lid.
After 20 minutes, the julienne will be ready.

Bake in a loaf of bread in the oven

Ingredients:

round bread - 1 piece;
onion – 0.3 kg;
white wine (dry) – 80 ml;
salt and ground pepper - to taste;
chicken breast – 0.7 kg;
hard cheese – 0.15 kg;
sour cream – 4 tbsp. spoons;
mushrooms – 0.6 kg;
olive oil – 3 tbsp. spoons.

Preparation:

Cut the washed onion into large cubes.
Cut the champignons into thin slices.
Trim the skin, fat and bones from the breast.
Cut the fillet into small cubes.
Place chicken meat in a separate container. Add salt, a spoonful of olive oil and pepper to it. Mix everything and leave the fillet to marinate for 15 minutes.
Fry the chicken in a hot frying pan, approximate time: 3-5 minutes. Remove meat from pan. During frying, there is no need to grease the surface, because we previously added oil to the chicken.
Now grease the pan with the remaining oil and fry in it onion, until transparent.
Pour in dry wine and turn up the heat to high.
When the wine has evaporated, add the champignons and fry them until tender. At the end of cooking, add a little salt to them.
Add sour cream to the mushrooms and reduce heat. Simmer the mixture over low heat for several minutes.
Cut the top off the bread and scoop out the crumb.
Line a baking sheet with foil or parchment and place the bread there.
Place only half of the mushroom mixture inside.
Place the entire fried chicken in a second layer.
Now place the remaining mushrooms.
Place the grated cheese in the last, fourth layer.
Place the julienne in an oven preheated to 180-190 degrees for 5-10 minutes.
After the specified time it will come out beautiful aromatic dish. Serve along with vegetables.

Classic julienne with chicken and mushrooms in the oven

Components:

champignons – 0.5 kg;
pepper and salt;
fillet – 0.6 kg;
ground nutmeg – ½ teaspoon;
cheese – 0.2 kg;
cream (fat content 15-20%) – 0.5 l;
onion – 2 heads;
flour – 2 tbsp. spoons.

Preparation:

Fill a saucepan with water and bring it to a boil. Now salt it and put the washed chicken inside. Cook it until done.
Heat a dry frying pan and fry the flour in it.
Now pour in the cream in a very thin stream. Whisk the mixture constantly to prevent lumps from forming. Add nutmeg. When the sauce boils, remove it from the heat.
Finely chop the onion and fry it in a frying pan until golden brown.
Cut the champignons into strips. Add them to the browned onions. Fry the mushrooms until golden brown, 5 minutes before readiness, salt the champignons.
Cut the chicken into thin slices. Transfer it to the mushrooms, fry everything together for about 2 minutes.
Pour the sauce over everything and simmer the mixture a little. About 5 minutes. Add salt and pepper if necessary.
Transfer the julienne to a baking sheet. Sprinkle cheese on top.
Bake the dish for about 20-30 minutes at a temperature of 180 degrees.

In puff pastry baskets

Now is the time unusual recipe, because now we not only cook julienne with mushrooms and chicken. We’ll also make special baskets. Crispy dough is very good addition to the finished dish.

Ingredients:

puff pastry (yeast) – 0.5 kg;
salt, basil and black pepper - to taste;
onion (onion) – 2-3 heads;
chicken fillet – 0.5 kg;
hard cheese – 0.1 kg;
champignons – 0.2 kg;
sour cream – 5 tbsp. spoons

Preparation:

Take the dough out in advance to defrost.
Cut the chicken meat into strips.
Cut the champignons into slices.
Finely chop the onion.
Grate hard cheese on a large grater or cut into thin slices.
Grease the pan with oil. Fry the chicken on a hot surface.
Add mushrooms. When they release their juice, add the onion.
When all the contents of the pan are fried, you can add salt, basil and pepper.
Add sour cream. Set the heat to minimum and simmer the julienne for about 10 minutes.
Sprinkle cutting board flour and roll out the dough on it. It should be very thin.
Prepare small baking dishes. Cut out circles of the required diameter for them.
Grease the molds with oil and place the dough inside.
Place sour cream mixture in each basket. Place the julienne in the oven for 15-20 minutes.
Remove the baskets from oven and sprinkle them with cheese. Let them bake for another 5 minutes.
Garnish the finished julienne with fresh herbs and serve. Enjoy your meal!

Options for julienne sauce with mushrooms and chicken

In addition to the recipes already listed, we suggest trying the following sauce options:

Creamy

Ingredients:

cream (fat content 20%) – 0.2 l;
butter – 20 grams;
wheat flour – 1 tbsp. spoon;
nutmeg – 2 pinches.

Preparation:

Sift the flour.
Fry over medium heat wheat flour about 60 seconds.
Add a piece of butter, mix everything and fry for about another minute. Now remove the pan from the heat.
Heat the cream in a saucepan. Add the oil mass to them. Mix everything. If lumps appear, beat the sauce with a mixer.
When the mixture boils, remove from heat. The sauce is ready.

On broth

Ingredients:

sour cream – 0.15 kg;
chicken broth – 0.1 l;
flour – 2 tbsp. spoons;
butter – 50-60 grams.

Preparation:

Heat the flour and add butter to it.
When the mass becomes homogeneous, add sour cream. Whisk the sauce.
Pour chicken broth into the heated mixture.
At the end of cooking, add salt and pepper. Whisk everything together to achieve a homogeneous consistency. The julienne sauce is ready.

Bechamel

Ingredients:

butter – 50 grams;
salt - to taste;
wheat flour – 2 tbsp. spoons;
sunflower oil – 2 tbsp. spoons;
milk – 0.7 l.

Preparation:

Heat the butter in a saucepan.
When it melts, add flour.
You can add milk to the warm mixture. Pour it in a very thin stream, stirring constantly.
Wait for the mixture to boil. Cook it over low heat and don’t forget to stir.
Add salt and turn the heat to low. Cook the sauce to the desired consistency. The longer you cook, the thicker it will be.
Bechamel sauce is suitable not only for julienne, but also for other dishes. Therefore, if you still have it, don’t be upset. You will quickly find a use for it.

With mushrooms and smoked chicken (microwave)

Components:

smoked chicken (legs) – 2 pieces;
salt and ground black pepper - to taste;
cream – 0.1 l;
turnip onions – 3 pieces;
hard cheese – 0.2 kg;
champignons (fresh) – 0.5 kg;
mayonnaise – 2 tbsp. spoons;
non-fragrant oil - for frying.

Preparation:

Finely chop the mushrooms and fry them on refined oil. 5 minutes before the end of cooking, add finely chopped onion.
When the mushrooms turn golden, add salt and ground pepper.
Coarsely grate the cheese.
Cut out the chicken flesh from the legs. Cut it into small cubes.
Now take deep form for the microwave and place all the components in it in layers: 1) Smoked chicken; 2) Mushrooms fried with onions; 3) Cream; 4) Grated cheese; 5) Mayonnaise.
Now put the dish in the microwave and cook the julienne at maximum power until done. When the cheese turns golden brown, the dish is ready.
onions - 2 turnips.

Preparation:

Boil the chicken fillets.
Finely chop the onion.
Cut the champignons into slices.
Cut the finished fillet into strips.
Fry mushrooms with onions. Sprinkle with salt.
5 minutes before the end of cooking, add the chopped fillet.
Fry the flour in a frying pan. Add cream, sprinkle the sauce with pepper and cook until it boils.
Pour cream over mushroom mixture. Simmer everything together over low heat for about 5 minutes.
Now transfer the julienne into the tartlets. Sprinkle them with hard cheese on top.
Bake the tartlets for about 10-15 minutes. Optimal temperature– 180 degrees.
Transfer the finished tartlets to beautiful dish and serve. Bon appetit!

What to cook quickly and tasty for dinner

To prepare a classic julienne with mushrooms and chicken you don’t need mysterious ingredients and tricks. One hour, regular products, a couple of frying pans - everything is ready

1 hour 30 minutes

150 kcal

4.93/5 (14)

It is a mistake and extremely unfair to gastronomy to believe that julienne or julienne are mushrooms with cheese and mayonnaise. The dish owes its delicate and refined French taste to Bechamel sauce, which, by the way, can be prepared in a matter of minutes in an ordinary Russian kitchen.

Julienne is translated from French as “July”. This culinary term was first heard from chef François Massialo. He used it to refer to cutting fresh July vegetables for seasonal dishes. Why in Russia they called “julienne” what in France is called “cocotte” (translated from French as “rooster”) still remains a mystery. However, the latter name is also used in our country when talking about this dish. “Kokotnitsa” are called special portion forms(with a capacity of 100 grams), in which julienne is prepared.

Julienne can be prepared in one form - for the whole company at once, and then divided into deep portioned plates and served immediately, without hesitation. But you shouldn’t cook it for future use - julienne cannot be called a “second day dish”. Let's figure out how to properly cook julienne with mushrooms and chicken!

What you need for julienne

So, let's prepare julienne with mushrooms and chicken. In front of you - classic recipe!

Ingredients

If you don’t have portioned baking pans, use shortbread pans. tartlets. Julienne in tartlets looks very original and aesthetically pleasing. You can also cook julienne in pots in the oven. This will keep the dish warm longer.

Stage 1: prepare the filling

The dish cooks very quickly, so immediately prepare all the necessary ingredients and kitchen utensils.
Cut the chicken fillet into large pieces, but thin flat slices, salt. Chop into small pieces it will be needed after frying.
Chop the mushrooms immediately small cubes.
Chop the onion very thinly and finely.
Heat the frying pan well high fire, add vegetable oil. Fry the chicken O golden brown crust (2 minutes is enough for each side). Set it aside to cool slightly.
Now fry the onion until golden brown and place it in a separate bowl.
Heat the pan again, add a little oil and fry the mushrooms at maximum temperature. Place them in a bowl with onions.
Cut the cooled chicken small cubes, combine with mushrooms and onions.

To prevent the mushrooms from releasing juice, throw them in small portions - in 1 layer - onto a hot frying pan and be sure to cook at maximum temperature. This way they will not give water, but will get a golden brown crust.

Stage 2: preparing the famous Bechamel

Heat a clean, dry frying pan slightly without oil. Add the flour and fry it until light brown, stirring constantly. baked milk.
Add the butter and immediately mix the ingredients vigorously until the mass is homogeneous, without lumps.
Continuing to stir vigorously, pour in the cream.
Add salt, nutmeg and prepare sauce over medium heat until it thickens.

Stage 3: final

Turn off the stove, but do not remove the sauce from it. Add the filling to it, mix well, leave for a few minutes. Taste for salt and pepper.
Turn on the oven 180 degrees for preheating.
Grate the cheese on a coarse grater.
Place the filling and sauce among cocotte makers or send to one big shape. Sprinkle cheese on top.
Place in preheated oven for 15 minutes.
The julienne must be served immediately. The hot handle of the cocotte maker is often beautifully wrapped in napkins. The dish itself is decorated with parsley sprigs. It is better to place it on the table on special stands. Can you offer it for julienne? fried toast with garlic and a glass of dry white wine.

If you want to serve julienne during a party, then you should not prepare it before the guests arrive. Divide the filling with cheese into the molds and place in the oven immediately before serving.

Cooking, saving time

This three-step recipe may seem complicated, but it actually takes you no more than an hour, 20 minutes of which the julienne will be baked in the oven. We will leave 7-10 minutes for chopping onions, chicken and mushrooms, plan another 15 for frying vegetables, 7 for preparing the sauce.

Want to buy time? Arm yourself with three frying pans and fry chicken, mushrooms and onions at the same time. But you shouldn’t combine all the ingredients in one bowl - you’ll end up with a watery stew.

Thanks to its simple ingredients and quick cooking time, julienne is ideal for dinner. It will cheer you up after a busy work schedule, and small portion will not allow extra pounds to be deposited!

In contact with

Classic julienne prepared from champignons and chicken. This combination is shaded cheese crust and cream-based sauce.

The beauty of julienne is its variability. Cream can be replaced with sour cream or mayonnaise, chicken with other meat or seafood, mushrooms with any vegetables. Instead of parmesan, add blue cheese to the julienne and you've got a whole new dish.

How to cook and serve julienne

As a rule, the ingredients of julienne are fried, placed in cocotte makers or other forms, poured with a sauce made from cream and flour and baked in the oven. However, all the recipes below can be easily adapted to suit the realities of your kitchen. No oven - bake the julienne in the microwave. There is nothing but - cook julienne in it. To do this, alternate the frying and baking modes.

Baking time depends on the model of microwave or multicooker. Therefore, check the readiness of the dish more often: the sauce should harden and the cheese should brown slightly. If in the oven the julienne is baked in 20 minutes at a temperature of 180 ° C, then in the multicooker in the “Baking” mode - in 15. microwave oven At full power the process will take 3 minutes.

Julienne is served in the container in which it was baked: in edible and inedible cocotte makers or baking dishes. Most often used:

metal cocotte makers;
tartlets;
bread and buns;
profiteroles;
pancake bags;
bowls of vegetables and fruits (pumpkin, pineapple, zucchini);
champignon caps.

Combine ingredients and serving methods. This way you can prepare a new julienne every time.

Julienne recipes

1. Classic julienne with chicken and mushrooms

Ingredients

350 g champignons;
120 g 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 champignons, grate the cheese, cut the onion and chicken. Don't mix anything. Dredge chicken breast pieces in flour. If desired, you can add a pinch of pepper to the flour.

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

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

cook-book.biz

Ingredients

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

Preparation

Mix flour, cream and milk and pour into a heated frying pan. 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, finely chop the onion and fry it in butter over medium heat. Post it raw shrimp With fried onions into baking dishes. Pour over the sauce and sprinkle with grated Parmesan. Place the julienne in the oven for 15–20 minutes. Ready dish decorate with greens.

Mikhail_Kayl/Depositphotos.com

Ingredients

1 onion;
2 tablespoons 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 pepper - to taste;
3 hamburger buns;
150 g hard cheese.

Preparation

Finely chop the onion and fry it on olive oil until golden brown. Add chopped mushrooms and grated garlic. Cook until the water from the pan has completely evaporated.

Put to prepared mushrooms with onions and chicken fillet. Add flour, add seasonings, stir. If necessary, add a little water to make the dish more juicy. Leave to fry for 10 minutes.

While the julienne is cooking, cut the buns as shown in the photo. Scoop out the crumbs from the larger portions, 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.

lapopottealolo.com

Ingredients

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

Preparation

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

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

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