Champignon julienne

Guests are already on the doorstep, and you do not know what to serve? We offer you a great idea - julienne in tartlets. Delicious, juicy and tender, baked in small portions, it will be an excellent option for a hot snack. For the preparation of the sauce, we recommend using cream with a fat content of 33%; during heat treatment, the sauce prepared on its basis will quickly thicken, and the tartlets will not get wet when stuffed with julienne.

Julienne with potatoes is a complete tasty and satisfying dish that is perfect for both a festive and everyday table. Cooked in small forms, it will have a beautiful festive look. Complemented with a fresh vegetable salad, it will be an excellent option for a full lunch or dinner.

Many of us often enjoy delicious and delicate julienne, ordering it in cafes and restaurants. Most people get the impression that this is a very difficult dish to prepare, which needs to be spent more than one hour. Today we will cook delicious julienne with chicken and mushrooms in a tender sour cream sauce. In order to use a minimum of dishes and spend a minimum of time, we will cook julienne in a frying pan.

Julienne is a delicious and very tender hot appetizer traditionally served in cocotte bowls, pots or small forms. Today we will start cooking julienne on a baking sheet, this will not affect the taste in any way, but this cooking option will come in handy for a large company in the absence of cocotte makers and pots.

The classic serving of julienne is carried out in cocotte makers or in pots. Today we offer you a recipe for making julienne with chicken, mushrooms and sour cream served in tartlets. Boiled chicken fillet is ideally combined with fried mushrooms, and sour cream sauce successfully emphasizes the juiciness and taste of the main ingredients.

Julienne is a French cuisine dish that gets its name from the way food is cut into strips. The classic julienne consists of boiled chicken fillet, sautéed onions and fried mushrooms, which are baked in a creamy sauce made with cream, flour and spices. Julienne is baked in small tins in the oven under an appetizing cheese crust.

There are a lot of options for cooking julienne, however, almost all of them are based on chicken, mushrooms, onions and cheese. The sauce, as a rule, consists of cream or sour cream, and the julienne itself is baked under a cheese crust. Today we want to offer you a classic recipe for making julienne with sour cream sauce. We recommend baking julienne in the oven just before serving to enjoy its amazing consistency.

Julienne with chicken and mushrooms is a great option for a delicious dinner with a family or a hot dish for a festive table, which can be prepared literally in an hour, and if you boil the chicken fillet in advance - no more than half an hour. Julienne perfectly combines boiled chicken, fried mushrooms with onions and creamy sour cream sauce. The serving of julienne baked in cocktails under a cheese crust always looks spectacular, and the julienne itself is appetizing!

Julienne with seafood is one of the many options for making julienne. Delicate in consistency, with the addition of shrimp, garlic and champignons, julienne turns out to be incredibly tasty and aromatic. Julienne is baked in a lot of cream, so it has a creamy taste that perfectly complements the taste of cheese.

Delicious julienne with chicken and mushrooms is easy and quick to prepare. Boil the chicken breast, fry the mushrooms and onions. Then combine the ingredients in a frying pan, season with sour cream and spices and simmer for a couple of minutes. Then the julienne is laid out in pots and baked under an appetizing cheese crust. And after 40-50 minutes you have a delicious and satisfying dish on your table, which is equally well suited for a festive table or dinner with your family.

We all cook julienne at least once in our life. There are many variations of its serving: in a baking dish, in cocotte dishes, pots, puff pastry, etc. Today we will cook julienne in tartlets - another option for serving julienne in portions on the table. Tartlets are usually small in size, so a lot of them are obtained from a given amount of ingredients. The tartlets themselves can be bought ready-made or, if desired, prepared by yourself.

Today we will prepare a delicious and tender julienne from chicken fillet with mushrooms and onions, baked in pots. We will use cream to make the sauce, so the julienne will have a delicate texture and creamy taste. Serving julienne in pots is a great option for a portioned hot dish that will always look spectacular and festive.

Do you love julienne as we love him? Creamy, with the addition of chicken fillet and fried mushrooms, it will become a great hot dish on the festive table. Cooked in small cocotte makers, it can be garnished with herbs and served individually for each guest.

Baskets stuffed with julienne are an amazingly tasty and beautifully designed dish that will decorate your festive table. Julienne perfectly combines fried mushrooms, onions and boiled chicken breast, stewed in cream and sour cream sauce. For the original presentation of julienne, we will use puff pastry baskets - this is very convenient if you do not have cocotte makers or other forms for julienne at hand.