We prepare the crown dish of French cuisine

The French dish of the julien is firmly rooted in the menu of our compatriots. And not for nothing, because this dish is very nourishing, beautiful and tasty. Since it is eaten and served hot, the julienne is suitable for festive meals, and for a simple evening dinner, when you suddenly want something tasty. The only negative is the excessive calorie content of the sauce, so do not use it too often.

How to cook a real mushroom julienne?

• To prepare the dish, absolutely any mushrooms can be used: dried, frozen or fresh. Although the most common option is the latter. But you can make this dish entirely from any food. Frozen - thrown in a colander, thawed and rinse with water, and then wring out. Dry - pour boiling water, wait until they swell, and then remove excess fluid.
• It is better to cut mushrooms with straws. So the dish will not only look better, but will also have a unique flavor.
• If you want to add julienne meat, you need to choose medium fat and remove the skin (for example, with chicken thighs or thighs), and cut into strips.
• Especially important is the sauce. There are several options: sour cream with mayonnaise, sour cream with egg or beshamel (lightly fried flour with milk and milk).
• For feeding and preparation use special forms, coconut. If not, take small pots or cake molds. The original will also serve in fresh buns, from which the flesh was previously removed.

The most successful recipes

With chicken and mushrooms

This is the most classic recipe that is used in most restaurants.

Ingredients:

• chicken fillet - 500 g
• mushrooms - 500 g
• cheese - 200 g
• onions - 3 pcs.
• sour cream - 300 g
• butter
• salt and pepper

Procedure:

1. Onions cut into cubes and fry until transparent. The main thing is not to fry it too much, so that it does not interrupt the taste of other components, but only complements them.
2. When the onion is almost ready, we add to it the mushrooms crushed with cubes and chicken meat. Pour salt and pepper to taste. You need to cook until cooked. Most often, the fire is turned off when all the moisture evaporates from the frying pan.
3. We prepare the forms. Lubricate them with butter and spread the mixture from the pan. Then pour sauce (for example, mixed sour cream and mayonnaise with garlic in equal proportions) and sprinkle with grated cheese. Bake a treat about 15 minutes. Readiness is checked by the color of cheese crust. When it is golden, the dish can be taken out.

With spinach

This is a very satisfying dish, and the greenness gives it a very unusual taste and aroma.

• mushrooms - 400 g
• spinach (fresh or frozen) - 200 g
• sour cream - 300 g
• vegetable oil
• garlic - 1 clove
• hard cheese - 70 g
• salt and ground pepper

Getting Started

1. Mushrooms cut into pieces. If you have the opportunity to cook a jug of forest mushrooms, it will be even better, because they have a very bright taste and aroma.
2. Spinach defrost (if necessary), drain the liquid and grind it.
3. Heat the frying pan with vegetable oil. There we cut the chopped garlic clove and fry the mushrooms. Later add the spinach and pour the sour cream. Acute can be added with salt and pepper. Stew the dish for about seven minutes.
4. Mix the mixture into molds, pots or tartlets, sprinkle with grated cheese and put in a preheated oven for only ten minutes.