Julien classic

Julien's recipe Julien is the term of French cuisine, which means the way of cutting vegetables for further processing. Namely, slicing vegetables with thin straws - to speed up their preparation and get a more delicate consistency of the dish. In Russia, the meaning of the word "julienne" has radically changed and history is not known at what exact moment. But for today, we have a julienne understood as baked mushrooms with cheese in a serving bowl. Most often, for the preparation of julien, coconut pots or other serving dishes are used, in which it is baked and served. It can be a classical cocotte in the form of a small saucepan or a frying pan with a long handle, as it can be pots or baking molds - the main thing is that the volume of dishes is small no more than 100 ml. The julen is served like a hot snack, in front of the main dish. There are quite a few julienne recipes. It can add different ingredients - chicken, meat, seafood, vegetables, various spices and thereby change and enhance its taste, but the main ingredient is always mushrooms, onions, bechamel sauce or cream sauce and cheese crust! We suggest mastering the preparation of the classic julienne according to our recipe.

Julien's recipe Julien is the term of French cuisine, which means the way of cutting vegetables for further processing. Namely, slicing vegetables with thin straws - to speed up their preparation and get a more delicate consistency of the dish. In Russia, the meaning of the word "julienne" has radically changed and history is not known at what exact moment. But for today, we have a julienne understood as baked mushrooms with cheese in a serving bowl. Most often, for the preparation of julien, coconut pots or other serving dishes are used, in which it is baked and served. It can be a classical cocotte in the form of a small saucepan or a frying pan with a long handle, as it can be pots or baking molds - the main thing is that the volume of dishes is small no more than 100 ml. The julen is served like a hot snack, in front of the main dish. There are quite a few julienne recipes. It can add different ingredients - chicken, meat, seafood, vegetables, various spices and thereby change and enhance its taste, but the main ingredient is always mushrooms, onions, bechamel sauce or cream sauce and cheese crust! We suggest mastering the preparation of the classic julienne according to our recipe.

Ingredients:

• Mushrooms champignons 300 g
• Onions 1 pc.
• Milk 400 ml
• Cheese hard 100 g
• Wheat flour 2 tbsp. l.
• Butter 50 g
• Sunflower refined oil 1 tbsp. l.
• Pepper black ground 2 pinch
• Nutmeg ground 0.5 tsp.
• Salt 1 pinch

Instructions

• Step 1 To prepare the julien, fresh champignons, onions, cheese, butter, milk and spices are needed.
• Step 2 Mushrooms are washed and cut into thin plates.
• Step 3 1 Clean the middle bulb and finely chop it.
• Step 4 Grate hard cheese on a coarse grater.
• Step 5 Preheat 1 tbsp frying pan. vegetable oil and put the mushrooms - fry until they let the juice.
• Step 6 Then add the onion, salt and black pepper - mix everything well.
• Step 7 Fry all together until the onion becomes transparent.
• Step 8 Melt the butter and add 2 tbsp. l. flour - stir well.
• Step 9 Then gradually pour in the milk, without stopping to interfere, so that there are no lumps.
• Step 10 Bring the sauce to a boil, remove from heat and add 0.5 tsp. ground nutmeg and stir well.
• Step 11 Put the mushrooms in the julienne molds.
• Step 12 Then add in each pinch of grated cheese and gently mix everything.
• Step 13 Pour in the sauce so that it covers the mushrooms.
• Step 14 Top with grated cheese.
• Step 15 Place the julienne molds in the preheated oven to 180 ° C for 15 minutes until golden brown.