Julienne with mushrooms and cheese

If you don't have any cocotte makers or julienne molds at hand - this is not a reason to deny yourself the preparation of this magnificent dish! We offer you a great option for cooking julienne in a frying pan. If you have a frying pan with a removable handle, you will have the opportunity at the last stage of cooking to put the julienne in the oven for a few minutes so that it becomes covered with an appetizing golden brown crust.

Today we want to offer you a recipe for an amazingly tasty and aromatic mushroom julienne cooked in a pan in a creamy sauce. This recipe does not imply the use of meat, as the main ingredient is mushrooms in large quantities. If desired, champignons can be replaced with forest mushrooms, the taste from them will be more aromatic. However, it is worth considering that forest mushrooms must be boiled first, and this will take much more time.

Julienne in a pan is one of the simplified options for cooking julienne. Chicken, mushrooms and onions are gradually fried in a pan with butter, and then stewed in a creamy sour cream sauce. The amazing taste of julienne is completed by grated cheese, which we sprinkle with julienne and leave for a couple of minutes on the stove so that it melts and evenly spreads over the julienne.

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.

You have a festive event planned, you have made a menu and you want to cook mushroom julienne, but you have no shape? Then our recipe will come in handy for you! We suggest preparing julienne from royal mushrooms in a frying pan. You will not spend more than half an hour on its preparation, besides, you will not have to wash a large amount of dishes - we will fry the ingredients and simmer the julienne in a frying pan and, believe me, it will turn out very tasty!

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.

Cooking chicken julienne with mushrooms will not take you a lot of time, since all the ingredients do not require long heat treatment. Fry chicken fillet, mushrooms and onions in a small amount of oil, then combine all the ingredients in a pan, simmer them in sour cream-milk sauce. Then sprinkle the julienne with cheese and let it simmer for a few minutes under the lid. Sprinkle the finished julienne with herbs and serve!

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.

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.