Julienne has become a traditional dish on our tables. The delicate taste of this dish has conquered more than one stomach. We invite you to try julienne with honey mushrooms. So, let's take the following ingredients:

1. chicken – 300 gr
2. frozen honey mushrooms – 200 gr
3. onion – 1 pc.
4. flour – 2 tablespoons
5. cream – 300 ml
6. hard cheese – 100 g
7. vegetable oil - for frying
8. salt - to taste

Let's start with the chicken. It is preferable to use breast meat, which must be boiled in salted water. When the water boils, cook the breast for about half an hour.

boil chicken breast

Once the chicken has cooled, let's start cutting it. As a result, you should end up with small portioned chicken pieces.

cut chicken meat into small pieces

The next “operation” is chopping the onions.

chop onions

Frozen honey mushrooms, which are the main component of julienne, simply defrost and leave them whole.

Frozen mushrooms need to be thawed first

Start frying the chopped onions in oil. After about five minutes, add honey mushrooms to the onion. Continue frying for eight minutes.

fry onions with mushrooms

Now add the chicken pieces and simmer all the ingredients for another seven minutes.

add chicken meat and fry more

In a dry frying pan, lightly fry two tablespoons of flour.

pour 2 tablespoons of flour into the pan

Add cream to the flour and 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

Transfer the mixture into julienne molds.

put in a julienne mold

Grate hard cheese (grater with large cells). Sprinkle the mixture with cheese and place the molds in the oven for half an hour.

top with three cheeses

Julienne with mushrooms and chicken is prepared. Bon appetit!

crook with mushrooms ready

Julienne with mushrooms recipe with ham

Video - recipe. Ingredients (amount to taste):

1. bulb onions
2. garlic
3. olive oil
4. Champignon
5. carbonate
6. sour cream
7. cheese (Parmesan)
8. greens (parsley, dill)

Have you tried cooking julienne yet? It's quick, easy and delicious.

7 simple recipes with honey mushrooms

Cocotte makers are small portion bowls with a handle that look like a smaller copy of a ladle. Now in stores there are any: both metal and ceramic. It all depends on your taste. Julienne is prepared in the same way in both containers. 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 is also chicken in Africa. But the mushrooms in our recipe are honey mushrooms, or honey mushrooms, as they were called before. Honey mushrooms are late autumn mushrooms. If you were lucky enough to be in the forest on the last fine days and you came across a beautiful stump studded with a brood of modest mushrooms, then consider yourself lucky. True, you have to be careful, false honey mushrooms grow the same way. And they are distinguished by: 1) the color of the cap, in false mushrooms the color of the cap is bright, in real honey mushrooms there is a faint ocher color; 2) in real honey mushrooms, the cap has sparse plates on the bottom, while false mushrooms have no scales on the cap; 3) real mushrooms have a ring-cuff on the leg, but false ones do not; 4) real ones have white flesh, false ones have yellow and bitter flesh. Honey mushrooms, despite their unpresentable appearance, are delicious mushrooms. Let's make sure of this by preparing honey mushroom julienne with chicken.

To prepare honey mushroom julienne with chicken, we will 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 mushrooms:

1. Cut the chicken into thin pieces and fry in vegetable oil until cooked. 2. Chop the mushrooms not finely, so that you can feel the mushroom. Fry with onions in butter. Let it simmer a little. 3. Prepare the sauce. Fry the flour, first add a piece of melted butter to it, then beat in sour cream, stirring so that no lumps form. 4. Place chicken and mushrooms in the prepared bowl, add salt and pepper, add seasonings if desired, and pour sauce on top. 5. Grate the cheese and sprinkle on our dish. 6. Place in a preheated oven for baking. It takes 10-15 minutes for the cheese to form a golden crust. This time is enough to prepare your hot appetizer - julienne. 7. Serve immediately.

Meat and mushrooms in sour cream are nutritious, high in calories and surprisingly tasty. Bon appetit!

More recipes

Julienne in a baguette

• Cream (40% or 60%) – 70 ml
• Onions (medium) - 3 pcs.
• Vegetable oil - 3 tbsp. l.
• Flour - 2 tbsp.

Recipe: Julienne with honey mushrooms - In the oven

Mushrooms (I have champignons) - 500 g

Cheese - 150 g

Baguette (long) - 2 pcs.

Spices (salt, white pepper)

Chicken breast (boiled) - 2 pcs.

Cooking "Julienne in a baguette"

We prepare julienne in any way you like. For example: Wash the mushrooms, dry them, chop them finely, fry in vegetable oil until the liquid evaporates. Using a slotted spoon, carefully remove the mushrooms from the oil into another bowl. In the oil remaining in the pan, fry very finely chopped onion over low heat until completely transparent. The onion should then dissolve in the sauce, i.e. do not burn and become completely soft. Return the mushrooms to the pan, add finely chopped chicken (or sausages, or ham, or fried bacon - whatever is in the refrigerator), heat everything together, sprinkle with flour, heat through, stirring continuously. Add cream, 1 glass of warm water, salt, spices, mix, simmer for all minutes. 10, stirring occasionally. You should get a lot of thick sauce. Cut the baguette into even pieces, select the crumb, cutting along the walls with a sharp knife. If the bottom turns out to be full of holes, “repair” it with a circle of crumb. Place the baguette cups in a lightly greased pan, spread the julienne, sprinkle with cheese. Bake in a hot oven (180*C) for 10-15 minutes, at the end switch to the grill to brown the cheese. The cups make enough for 2-3 “bites” - you can eat them like pies, without utensils. Very good for a buffet - make in advance, remove from the refrigerator at the right time and reheat in the microwave. Convenient as lunch for work - filling and tasty. Yes!!! I dry the crumb while it’s still warm, crush it with my hands - I get excellent breadcrumbs. The photographs show half of the declared products.

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Salad "U-Dachny"

Fresh or frozen cranberries - 100 g; Olive oil - 2 tbsp. l.; Cherry - 250 g; Balsamic vinegar - 2 tbsp. l.; Boiled chicken fillet - 200 g; Rusks - 200 g; Rucola - 100 g; Salt (to taste);

Raisin vodka

Candied fruits (I have orange and lemon) - 100 g; Cloves (buds) - 6 pcs; Brown sugar - 250 g; Allspice (ground; pinch); Orange (grated zest + juice) - 1 piece; Nutmeg (ground) - 1/2 tsp; Cinnamon (sticks) - 2 pcs; Raisins (light - 25;

Salad “Panagyur style”

Sugar; Salt; Smoked breast - 100 g; Carrots - 1 piece; Sweet bell pepper - 1 piece; Cabbage - 200 g; Sour cream - 100 g; Onion - 1 piece;

Lavash and cottage cheese casserole

Sour cream - 0.5 cup; Hard cheese; Eggs - 4 pcs; Lavash is thin; Greens (any); Cottage cheese; Salt pepper; Butter; Kefir - 0.5 cup;

Lenten salad "Forest glade"

Lemon juice (for dressing) - 0.5 tbsp. l.; Green onions (large bunch) - 1 piece; Carrots (boiled, I didn’t use them because I really don’t like boiled carrots.) - 1 piece; Bell pepper - 1 piece; Mushrooms (marinated, I took a jar of mushrooms) - 330 g; Cranberry (or bru;

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) until late autumn. One of the first spring mushrooms is honey mushrooms. Oh, how I adore them! This aromatic small fry is perfect for making soups, salads, appetizers, and they look great on pizza! Another wonderful dish that can easily be prepared from honey mushrooms is julienne. This dish will perfectly decorate a holiday table and will make you happy on weekdays! So, I’m sharing with you a recipe for a wonderful honey mushroom julienne!

To prepare julienne of mushrooms, 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 julienne mushrooms:

1. Sort the honey mushrooms, clear them of debris, rinse them and place them in a saucepan. Pour cold water over the mushrooms, bring to a boil, drain in a colander and rinse. Place the mushrooms into the pan again, add water (this time boiling water), add a little salt and cook for 25-30 minutes. After half an hour, drain the water from the mushrooms, again placing them in a colander. Leave the honey mushrooms for a while to allow excess liquid to drain.
2. Peel the onions, wash, dry, finely chop with a knife. You can reduce or increase the amount of onion in the julienne at your discretion.
3. Melt (heat) the butter in a frying pan or saucepan.
4. Place chopped onions in a frying pan (sauce pan) and, stirring occasionally, fry until golden brown.
5. Lightly squeeze the honey mushrooms and place them in a frying pan with fried onions.
6. Add sour cream to the mushrooms and onions, mix all the ingredients and continue frying for another 2-3 minutes.
7. Add flour and ground black pepper to the resulting 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 pre-freeze the cheese a little.
9. Place mushrooms with sauce into portioned molds, sprinkle with grated cheese.
10. Place the molds with julienne in an oven preheated to 150 degrees and bake the food for 5-7 minutes.
11. When the cheese has melted and covered 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 prepared both in portioned molds (cocotte makers, ceramic pots, molds for small muffins) and in a large baking dish. The first option is the most convenient, especially for serving at a holiday table with a large number of guests. If desired, you can emphasize the taste and aroma of honey mushroom julienne with spices such 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, aromatic, and unusual. Or maybe there are guests planned that you really want to surprise? In any case, sooner or later everyone comes to mind to cook julienne, because this dish is simply perfect - tender chicken with aromatic mushrooms, cream and all baked under a cheese crust...

But the most interesting thing is that preparing such a wonderful dish is not at all difficult, you just need to choose the right ingredients and cook them quickly. A very big plus in this dish is the use of chicken fillet, because it cooks very quickly, and there’s nothing to say about mushrooms. So, housewives and novice cooks, know that there is no need to be afraid of this dish, but quite the opposite - be 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 that 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. Usually this is a thin, not too long straw. And a variety of dishes are prepared from such straws, 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 either the cheese on top or the cream. However, a similar dish is still prepared in the capital of delights, it’s just called differently. And it’s called “cocotte” and it was from France that these cute little baking dishes called cocotte makers came. Nowadays it is not difficult to purchase such dishes, and in a variety of forms and decorations.

But it’s not at all necessary to bake in them. Julienne has become so popular today that many Russian restaurants even secretly compete in serving it. After all, there are actually a lot of options. You can bake julienne in elegant tartlets, wrap it in a pancake, stuff it into a bun, or even make edible potato cocottes. 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 ancient Russian traditions?

Contrary to popular belief, it is not at all necessary to prepare 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, white... Some even add the now popular shiitake tree mushrooms. You can add potatoes for satiety.

But instead of chicken, turkey is often used, because its meat has better taste and dietary properties. You can also use duck. Red meat, alas, is too heavy 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 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 be eaten along with the dish; you don’t even need cutlery - everything is laid out and can be easily eaten with your hands. Another undeniable advantage is that tartlets don’t hold a lot of filling, which means 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 of these delicacies.

Tartlets with julienne are considered hot appetizers, which 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. Unfortunately, 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, more if possible - 1 cup (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 drumsticks and thighs) for a brighter taste and delicate texture – 200-300 grams
medium-sized tartlets made from shortcrust or puff pastry (recipe in the “cooking features” appendix) – 15 pieces.

How to cook?

Step 1. Using a soft kitchen brush, wash the mushrooms under warm running water to remove the top film and any remaining soil and dirt. Mushrooms tend to absorb toxins from the air and soil, so cleaning them needs to be taken as seriously as possible. The fillet also needs to be washed and excess water drained, peel the onion and garlic and cut off the sides.

Step 2. While the food is being prepared and cut, a piece of cheese can be briefly placed in the freezer or on the bottom shelf of the refrigerator - then it will become much harder and easier to grate.
Meanwhile, on a cutting board, use a wide, sharp knife to crush the garlic and chop it finely. Then, cut the onion into half rings as thin as possible.

Step 3: Place a large, deep frying pan over high heat and drizzle with a couple tablespoons of vegetable oil. While the pan is heating up, you can start cutting the mushrooms. They need to be cut into thin slices, each mushroom and then chopped into strips.

Take a separate board for meat and cut the fillet into strips that are not too long and thin. The fillet should always be slightly smaller in volume than the mushrooms, because otherwise the dish may turn out dry and not at all as tasty as you would like it to be.

Step 4. In a hot frying pan, fry the onion and garlic, stirring every few seconds, then reduce the heat slightly. Onions, when well-fried, have a very pleasant, pronounced taste, which perfectly complements any dish, especially creamy ones. Fry the onion for about 10-15 minutes until it turns golden, slightly fried and starts to smell nice.

Step 5. Raise the heat to high again and add the chicken fillet to the onions. 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 fried chicken. As soon as the sour cream heats up, the dish will begin to boil. Then, using a spatula, thoroughly mix the contents of the pan, try to touch every area of ​​the dish so that nothing burns anywhere and everything is stewed evenly in the cream. Reduce heat, cover and simmer for 10 minutes.

Step 7. At this time it will be time to grate the cheese on a coarse grater and preheat the oven to 180 degrees. If necessary, bake tartlets.
Distribute the finished mixture among the tartlets and sprinkle them all generously with cheese; if desired, you can sprinkle finely chopped herbs.

Bake the tartlets for 15-20 minutes until the cheese crust is golden and crisp.

Serve and enjoy your meal!

Recipe for shortbread and puff pastry tartlets

DIY puff pastry tartlets

To make tartlets from puff pastry, just buy yeast puff pastry at any supermarket, roll it out thinly and cut out circles. These mugs need to be placed in muffin tins or molded into a shape suitable for you with your own hands and immediately put them in the oven. These tartlets will bake for about 15 minutes. After this, you can put the filling in them and serve. It's that simple!

DIY tartlets made from shortcrust pastry

Shortbread dough is, unfortunately, a little more difficult to handle. Finding good shortcrust pastry in the store is quite difficult, so we will make it ourselves.

We will need:
200 grams butter
3 cups wheat flour
1 cup low-fat sour cream.

These tartlets are very easy to prepare, and the result is simply mind-blowing! To prepare them, you need to put the butter in the freezer for half an hour so that it hardens as much as possible. Then, in the bowl of a food processor, you need to grind this butter together with flour into crumbs using 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 form.

Then, you need to pour the crumble with sour cream and knead the dough with your hands or with the same food processor. The main thing is not to spend too much time on this so that the dough does not over mix and lose its properties.

Roll the finished dough into a ball, wrap in a plastic bag, film or kitchen towel and place in the refrigerator for at least a tea.

After this, you can safely roll out the dough and distribute a thin, even layer of dough into the molds to get beautiful tartlets. Pierce the bottom several times with a fork to prevent the dough from bubbling and bake at 200 degrees for 15 minutes. Tartlets are ready!

Julienne with mushrooms and chicken - delicious recipe with photo in the oven

And this recipe, perhaps, refers 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, or bowls for this.

And in this recipe we decided to give free rein to our imagination a little and prepare an unusual julienne - with honey mushrooms. Why not? Now is the season for fresh, tasty honey mushrooms, and their miniature size, elastic texture and even slightly cute appearance allows you to save time on cutting them, while still getting a dish with great taste and pleasant appearance.

Ingredients:

Chicken fillet, you can use red – 300 grams;
onion – 1 large onion or 2 medium ones;
a couple of cloves of fresh garlic;
wheat flour – 1 heaped tablespoon;
honey 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. Thoroughly wash all vegetables, mushrooms and poultry. Peel the skins of the onions and garlic, and soak the honey mushrooms, if they are freshly picked, in water at room temperature for several hours.

Step 2. Cut the onion into thin half rings, crush and chop the garlic. Heat vegetable oil in a large, deep frying pan. When the frying pan is hot, place the onion and garlic on it and, stirring constantly, fry them until golden brown, the onion has a delicate, almost creamy texture and a soft, pleasant aroma with a caramel note. Frying will take about 10-15 minutes.

Step 3. While the onion is frying, cut the chicken fillet into thin strips. Lightly rub the fillet with salt, herbs and black pepper and leave for a while to marinate the meat. During this time, the onions and garlic will just finish cooking.
The free time can be spent grating cheese and preparing the sauce. To do this, take another frying pan and fry the flour on a dry surface over medium heat until golden brown. As soon as the flour is fried, throw in a small piece of butter and, stirring vigorously, grind the ingredients into a paste. Now, slowly add the sour cream to the pan and continue stirring vigorously so that no lumps form. Lightly salt the sauce and add spices to it to taste. Remove from heat.

Step 4. When the onion is cooked, add chicken fillet to it and fry until golden brown so that the juice does not escape from 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 so that the sauce thickens and all the ingredients mix in flavors. Cover with a lid and simmer over low heat for 5 minutes.

Step 6. Place the stewed mushrooms with chicken in vases, cocotte makers or bowls and sprinkle them generously with grated cheese. On top, if desired, you can sprinkle greens, put a slice of tomato, 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 thoroughly browned and forms a kind of fragrant “lid”.

Serve hot with a fork or teaspoon so everyone can savor the dish slowly. Bon appetit!

Julienne with mushrooms and chicken without onions in a frying pan

There is not always time to prepare julienne in a refined restaurant style, and not everyone has cocotte makers, to say the least. And yet I want to cook this unusual dish and, willy-nilly, I have to look for quicker recipes, but I just wish they were not inferior in quality to the others...

It’s worth saying right away that we won’t be able to cook the crispy and golden-brown cheese crust under which the juicy and tender dish languishes without an oven. However, this will not spoil the taste at all, and besides, not everyone likes baked cheese, because it is no worse in softness and stretchiness, and sometimes even much tastier. So, dear cooks, don’t 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 level tablespoons;
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 to your taste;
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 or simply wash the mushrooms thoroughly, peel the onions and garlic, put the cheese in the freezer so that it is easier to grate later.

Step 2. Crush the garlic with the flat side of the knife and chop it finely. Cut the onion into thin half rings or small cubes. Cut the mushrooms into thin strips; if desired, you can leave larger pieces - it will be juicier. Cut the chicken into bars and rub with salt and spices, let it soak in the flavors of the spices a little.

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 to a paste, and then slowly pour in the sour cream, constantly stirring the contents of the frying 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 that, 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, until thickened, and then remove from the stove.

Step 4. Heat another frying pan over high heat and fill it with vegetable oil. When it's hot, add the garlic and fry it lightly. Then add the chopped chicken fillet and mushrooms and stir-fry the mixture over high heat so that the ingredients do not release juice and are thoroughly fried.

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. Place grated cheese on top, 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 preparing julienne

Always add a little less fillet than mushrooms. Why is that?

It is not clear for what reason there is an opinion that the more meat there is in a dish, and especially such as julienne, the tastier this dish is. Unfortunately, I will have to dispel this myth, because in our case it is completely untrue!

Julienne is a very delicate dish that should be eaten almost like a dessert. Meat, even poultry, has a lot of fiber, which, unfortunately, makes it tough and dishes made from it often take much longer to chew than other ingredients. In julienne, this will play a cruel joke on us, because the mushrooms and sauce themselves are very delicate in consistency, almost viscous. The meat will stand out too much and completely ruin the whole idea of ​​delicacy - creamy tenderness.

What cheese is best to use?

In Russia, the culture of cheese began to develop quite recently, and, moreover, due to sanctions, the range of this product on store shelves has greatly decreased. Therefore, it is quite rare to use any cheese other than Russian in recipes - after all, you can find it in any supermarket and it is not at all “biting” in price.

You can also use this kind of cheese in julienne; the dish itself is very tasty and the cheese crust will complement it on its own. 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 at all for its price. But it melts very well, forming that very beloved crust that stretches in the thinnest threads when you eat this dish. In addition, cheddar has a very pronounced “cheesy” taste, which significantly enhances the taste of the dish, and this is always pleasant, isn’t it?

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Portioned mini-masterpieces can be served to guests, expect praise!

spent: 30 minutes cooking mushrooms, 7 minutes frying and assembling, 10 minutes in the oven, about 47 minutes in total

A simple recipe for homemade honey mushroom julienne step by step with photos. Easy to prepare at home in 50 minutes. Contains only 107 kilocalories. Author's recipe for home cooking.

• Preparation time: 7 minutes
• Cooking time: 50 min
• Calorie Amount: 107 kilocalories
• Number of servings: 10 servings

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Julienne

Ingredients for ten servings

• Honey mushrooms 1 kg
• Onion 2 pcs.
• Sour cream 250 gr
• Cream cheese 150 gr
• Butter 50 g
• Wheat flour 1 table. l.
• Salt to taste
• Ground hot pepper to taste

Step-by-step preparation

1. You can start this recipe with the words “collect real honey mushrooms.” Mushrooms are very easy to confuse with false poisonous honey mushrooms, so be very careful when collecting. Poisonous mushrooms, as a rule, are more brightly colored and their flesh is not white, but yellow, and they taste bitter. Honey mushrooms grow on stumps, hence the name.
2. These are very tasty mushrooms, great for pickling and pickling. Or you can make julienne from honey mushrooms. The word julienne comes from the French “July,” but honey mushrooms for food are best collected in the fall.
3. We clean the mushrooms from soil and grass, sort them out and fill them with water. Heat on the stove until it boils, drain through a sieve, rinse the mushrooms with cold water, pour boiling water, salt the water in a saucepan and set to cook for 30 minutes.
4. Finely chop the onion and fry in melted butter until transparent.
5. We take out the mushrooms, add them to the pan and pour in heavy cream or sour cream. For baking, we will need cocotte makers (ceramic shallow pots with handles). In them we put honey mushrooms with onions and sour cream and cover everything with grated cream cheese.
6. The oven should be preheated to 150 degrees. It takes about 7 minutes for the cheese to melt, which is an indicator of the dish’s readiness.
7. I hope you find the recipe useful. Bon appetit.