Julienne with mushrooms and cheese in the oven

To prepare a very delicate and delicious holiday dish, expensive ingredients and special skills are not required. Julienne with chicken and mushrooms, baked in the oven, turns out to be surprisingly aromatic and very juicy. This dish will delight both guests and loved ones.

Such a dish is perfect not only as a dinner, but also as a hot snack for a festive table. Gourmets will appreciate the aroma and taste of julienne with mushrooms and potatoes. The pronounced taste of mushrooms makes you fall in love after the first try. The dish according to this recipe turns out to be tasty, beautiful and mouth-watering.

Could you think that you can diversify your diet menu with delicious and mouth-watering julienne? The peculiarity of the preparation of dietary julienne is the exclusion of wheat flour, fatty sour cream, butter and heavily fried ingredients. Despite this, the dish turns out to be juicy and very tasty.

It is not difficult to prepare a hot appetizer with meat, mushrooms and vegetables in a creamy sauce. Julienne can also be made in cocotte makers or pots. And this option for a large company is on a baking sheet.

If you don't know what to cook as a hot snack, you should pay attention to this recipe. Good old julienne, served in puff pastry baskets under a cheese crust, looks unusual and very impressive. From ready-made puff pastry, baskets are prepared in the blink of an eye.Cooking julienne is also not particularly troublesome, but the taste and appearance of the finished snack exceeds all labor costs.

A very beautiful option for serving julienne, which is perfect for a festive table. Such tartlets look appetizing and attractive. It is also very convenient to start the tartlets in advance. And at the right time, you can bake them in a matter of minutes.

We use classic ingredients for julienne - mushrooms, cream and cheese. But we serve the dish not in the usual tins, but in buns. Very practical - crispy hot bun goes well with creamy julienne. And very aesthetically pleasing - the composition looks delicious and incredibly attractive.

A dish cooked and served hot in portions is always interesting and contains an element of surprise. If there were no individual cocotte makers at home, instead of them, you can successfully use foil molds, which are quickly and simply made in a couple of minutes. And we offer mushroom julienne to bake in them - a win-win dish for such a serving.

A very tasty, gourmet version of julienne, which is just as simple to prepare, but with the final taste it will surprise and delight you unusually. Delicate juicy tongue is successfully combined with fragrant mushrooms. Bechamel sauce and cheese, as always, favorably emphasize and ennoble the taste of the ingredients. It can be prepared both in separate portion molds and in one general form.

Julienne is a French cuisine dish that consists of must-have ingredients like mushrooms, onion sauce, and a delicious cheese crust. Currently, there are many options for cooking julienne: they put chicken or other meat, seafood and vegetables in it. Instead of the classic Bechamel sauce, milk, cream and sour cream are used. Today we will prepare our version of this wonderful dish. We invite you to join the preparation and taste our dish.

To prepare the classic version of this popular dish in our country, fresh mushrooms are traditionally used. In addition, julienne is often prepared with the addition of sour cream or cream. But since we have presented you with a classic recipe, instead of the above ingredients, we will use Bechamel sauce.

Looking for a quick and easy snack? Then the recipe for julienne in baskets is just for you. This dish, which fits perfectly into both everyday and holiday menus, will undoubtedly captivate you not only with its aroma, but also with its appearance.

Admirers of French cuisine will hardly be able to remain indifferent if they try julienne with mussels at least once. You don't need any special culinary skills to prepare this dish at home. Plus, julienne with mussels can be cooked in just forty minutes.

Some housewives are inclined to believe that cooking in pots has long lost its relevance. We hasten to dissuade you of this. As a vivid example, we will give a dish - julienne in pots with potatoes. To prepare it, you do not need to go to the store - all the ingredients can be found in your refrigerator. But, despite this, the dish turns out to be surprisingly tasty and beautiful.

Julienne with pork in pots is a versatile dish that will perfectly fit not only in the festive, but also in the everyday menu. The dish is notable for its satiety, excellent taste and ease of preparation.

By tradition, any julienne is baked in the oven immediately in portioned containers so that the integrity of the brown cheese crust, under which the mushrooms or meat in the béchamel sauce are hidden, is not disturbed. But in France, julienne is not called such a fragrant casserole at all, but the method of cutting young vegetables - into thin strips or thin rings, thanks to which any vegetable dish is brought to readiness very quickly. And today we will cook a very tender and mouth-watering julienne with heavy cream, chicken and mushrooms.

The dish "Julienne" got its name from the method of cutting the ingredients into thin strips, but in fact it is a dish with mushrooms in a creamy sauce with cheese.But even with a different method of cutting, the dish will turn out to be no less tasty.

As a rule, julienne is served in portions in special containers, cocotte makers. However, at home it is possible to prepare this dish in one pan, pan or glass bowl. This hot appetizer will appeal to your loved ones.

With potatoes and meat, julienne will be even tastier and more satisfying, you can safely serve it on the festive table. Julienne can be cooked in portions, and if you do not have suitable dishes for this, then bake it in a common dish, and then divide it into portions.

A simple but at the same time original appetizer, julienne with potatoes, can be prepared on weekdays and on holidays. A special cut for julienne makes a restaurant dish from ordinary rustic potatoes with mushrooms.

Julienne with wild mushrooms under a cheese crust turns out to be very aromatic. Do not have time to get the dish out of the oven, and its aroma will scatter throughout the kitchen. Julienne is usually prepared in portions; for this purpose, cocotte makers, clay pots, silicone molds or any other similar kitchen utensils are suitable.

Julienne is usually served in portions. You can do this in a more interesting and creative way than the usual version in cocotte makers or pots, for this you need a few fluffy buns.

Julienne can be served on the festive table as a hot appetizer, for this you need shortcrust or puff pastry tartlets. Mushrooms and creamy sauce remain unchanged in this appetizer.

Julienne with mushrooms is served as a main course. It is usually baked in special containers, cocotte makers, which in itself looks unusual, and creamy sauce and porcini mushrooms give a rich aroma to the dish.

Julienne is not difficult to cook and you can always adjust the recipe to suit your preferences and capabilities. For example, in the absence of cream, you can replace them with a sauce made from flour and milk, or simply add mayonnaise and your dish will remain juicy.

Julienne is a portioned hot dish that is baked in the oven. This dish is served in cocotte dishes - forms in which julienne is baked. The creamy snack is juicy with an appetizing cheese crust.

Mushroom julienne with sour cream is a fragrant and juicy hot dish that is very popular in the territory of the former Soviet Union and was served only for solemn feasts. A hot dish is cooked in the oven and turns out to be juicy with a golden brown crust.

Usually, mushrooms and chicken are included in the ingredients for making julienne. But today I want to invite you to cook julienne without chicken. The dish turns out to be very tasty with sour cream sauce. The product mix is ​​amazing.

The recipe for julienne with chicken, mushrooms and cream, which I suggest you cook, turns out to be tender and creamy. Fragrant mushrooms and tender chicken meat go well with a cream-based sauce.

The popular julienne appetizer with the addition of chanterelles turns into an original dish with a fragrant summer flavor. Try a recipe for your family celebration.

In this recipe, you are offered an alternative to the classic chicken julienne to cook it with tongue and mushrooms. This dish will amaze you with its exquisite taste. Boil pork or beef tongue in advance to cook julienne faster.

French julienne is prepared only with fresh mushrooms and without adding meat.We have these mushrooms, which you can always buy fresh. Julienne is prepared only with béchamel sauce, which is ideally combined with fresh mushrooms. French julienne is baked and served in small portioned cocotte bowls.

Julienne with chicken is a delicious and easy to prepare dish. Julienne will bring you an unforgettable gastronomic pleasure. The appetizer turns out to be creamy, aromatic and juicy. Such a dish can be served for a festive celebration.

Chicken and Mushroom Julienne is an easy-to-prepare popular appetizer. Even an inexperienced housewife can cook such a snack. The dish is served in portions and looks very appetizing and elegant. You can treat guests with julienne for a holiday or please your family on a regular day.

Julienne is a popular dish, the taste of which has been known to us since childhood. I suggest making a wonderful appetizer in tartlets, this will make the serving of the dish more festive. Tartlets can be prepared by yourself or used ready-made. For julienne, it is best to use shortcrust tartlets.

Hearty julienne with mushrooms and chicken is suitable for special occasions as well as for ordinary family dinners. The use of chanterelles will make the appetizer aromatic and original in taste.

The mushroom season is coming, which means that dishes with mushrooms will often appear on our menu. There are a lot of them in our piggy bank, but today we decided to pay special attention to the mushroom julienne. For its preparation today we will use champignons, but if you wish, you can replace them with boletus, boletus or chanterelles. Mushrooms go well with a creamy sour cream sauce, fried onions and an appetizing cheese crust. Julienne, baked in small forms, will be a great table decoration and a terrific option for a hot vegetable snack.

Julienne is an incredibly tasty and beloved dish by many, which is not difficult to prepare. The julienne contains a set of products that can be found in every supermarket.Serving a portion of a dish in pots will always look spectacular and festive, so julienne will be an excellent option for a hot dish for a festive and everyday table.

Julienne is a favorite dish of many, which consists of fried mushrooms and onions baked in a creamy sauce based on sour cream or cream. Julienne is baked in small forms in the oven under a brown cheese crust. To feel the amazing consistency of julienne, it is served hot on the table.

Most often, we are used to cooking or ordering julienne cooked with chicken, mushrooms and onions in cafes and restaurants. Today we want to offer you a classic recipe for mushroom julienne. Made with dried porcini mushrooms, which gives the julienne the exquisite aroma of wild mushrooms. Try to cook julienne according to our recipe, and you will discover a new taste of an already familiar dish.

You urgently need tasty and satisfying food for a large number of guests, but you don't know what to cook? We have a great idea - julienne with potatoes, chicken and mushrooms, baked in a tender sour cream sauce with herbs under an appetizing brown cheese crust! To prepare all the ingredients, you will need no more than half an hour, and for baking in the oven - 40 minutes and a ready-made delicious lunch on your table! Let's get down to cooking!

Continuing the theme of julienne, we offer you a variant of a family julienne, baked in a large form for the whole family. A stunning combination of fried mushrooms and onions with tender chicken fillet, baked in sour cream sauce with a brown cheese crust. Our recipe for julienne is a great hot dish for a family lunch or dinner.

Julienne is a traditional hot appetizer made from chicken fillet, mushrooms and onions, in a delicate creamy sauce, baked in small tins under a brown cheese crust. Thanks to the creamy sauce, the julienne is tender in consistency and has an amazing creamy taste that goes well with chicken and mushrooms.

We present to your attention our next variation on the theme of julienne - with chicken, mushrooms and cream, baked in cocotte bowls. Julienne is prepared in several stages: fry chicken fillet, fry vegetables, prepare a creamy sauce. Then we combine everything, distribute it over the cocotte makers, sprinkle with cheese and bake until golden brown. After 50-60 minutes, you have a delicious and satisfying hot snack on your table.

Julienne is a popular hot appetizer at holiday feasts in cafes and restaurants. Preparing such a dish at home will not be difficult at all and will not take a lot of time. We offer you a recipe for mushroom julienne with sour cream, baked in cocotte makers in the oven. Thanks to the sour cream sauce, julienne turns out to be very tender, with a pleasant creamy taste, and aromatic herbs give it an amazing aroma.

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.

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.