Julienne from porcini mushrooms: a classic recipe, with chicken, with sour cream

French cuisine is renowned for its many masterpieces. Crème brulee, boufougignon, ratatouille are real culinary pearls that are recognized all over the world. Julienne made from porcini mushrooms is one of the most popular hot appetizers that can be found in almost any European restaurant today.

How to cook julienne from porcini mushrooms

Making julienne is quite simple. It is variable in terms of ingredients, so there is room for culinary imagination. And yet this dish has a number of features that should be taken into account when preparing it.

At first, this is a slicing. All ingredients used in the cooking process should be cut into thin strips or slices. The quality of the slices affects not only the structure, but also the taste of the dish.

Second Are dishes. Julienne of porcini mushrooms with cream, sour cream or milk sauce is served in special tins - cocotte dishes. They can be ceramic or metal with a small handle for ease of use.

It is worth noting the large amount of cheese that is used in any recipe. It is sometimes mixed with bread crumbs to give the dish a delicious crispy crust.

The classic recipe uses nutmeg and ground pepper. However, spices such as cardamom, rosemary or paprika can not only enrich the aroma, but also reveal the taste of the dish.

Dried porcini mushroom julienne

It is difficult to find quality fresh food in winter. The solution will be to use dried mushrooms, which, even in this form, retain their aroma and taste for a long time. The main thing is that they must be thoroughly rinsed before cooking.

You will need:

• dried boletus - 200 g;
• onion - 1 pc .;
• sour cream 15% - 60 g;
• Cheder cheese - 150 g;
• butter - 20 g;
• spice.

Dried boletus julienne

Step by step cooking:

1. Pour porcini mushrooms with cold water and leave for 2-2.5 hours.
2. Drain, rinse well and boil in lightly salted water for 7-10 minutes.
3. Throw the boletus into a colander.
4. Chop the onion into half rings or cubes and fry it in butter until golden transparent.
5. Send porcini mushrooms, sour cream and pepper to a pan with onions.
6. Simmer for 7-8 minutes.
7. Grate "Cheder" on a coarse grater.
8. Transfer the mixture to cocotte makers, sprinkle generously with cheese and send to the oven, heated to 180 ° C, for a quarter of an hour.

You can serve the appetizer with freshly prepared chicken salad on a crispy toast.

Julienne from frozen porcini mushrooms

In the absence of fresh mushrooms, you can use a frozen product. Fast freezing technology allows you to preserve the structure, taste and aroma of the product. The classic frozen porcini julienne recipe uses wheat flour.

You will need:

• frozen boletus - 500 g;
• ghee - 30 g;
• cheese - 250 g;
• cream 20% - 300 g;
• flour - 30 g;
• nutmeg - 2 pinches.

Frozen boletus julienne

Step by step cooking:

1. Defrost porcini mushrooms, squeeze and cut into strips.
2. Chop the onion (cubes) and fry until golden brown.
3. Add mushroom slices to the onion, lightly salt.
4. In a dry, thick-walled frying pan, sauté the flour until light caramel color, add butter, cream and nutmeg.
5. Mix the sauce with the onion-mushroom mixture, pepper and put in pots.
6. Bake in the oven for 15 minutes (190 ° C).

Julienne from fresh porcini mushrooms

Porcini mushrooms are rich in protein, B vitamins, retinol and tocopherol. Fresh food contains almost 15% of the daily value of plant fiber.

Would need:

• boletus - 800 g;
• onions - 4 pcs.;
• butter - 50 g;
• cream 15% - 200 ml;
• processed cheese - 150 g;
• any kind of hard cheese - 300 g;
• salt;
• pepper.

Forest mushroom julienne

Step by step cooking:

1. Chop the onion and fry in butter.
2. Cut the porcini mushrooms into strips, and also lightly fry in a separate pan.
3. Boil the cream in a saucepan, add the melted cheese and simmer for 2-3 minutes.
4. Grate the cheese.
5. Layer porcini mushrooms, onion and sauce in cocotte makers.
6. Sprinkle generously with cheese and bake in the oven at 180-190 ° C (12-15 minutes).

White mushroom julienne recipes

Mushrooms are the main ingredient in julienne. Additional ingredients can be chicken, ham, cream or sour cream. Modern recipes also imply an original presentation. For example, in tartlets or potatoes. Despite the fact that the appetizer is considered portioned, at home it is often prepared in one large ceramic mold.

The classic recipe for julienne from porcini mushrooms

The original recipe involves the use of béchamel sauce - one of the hallmarks of French cuisine.

You will need:

• porcini mushrooms - 500 g;
• onions - 2 pcs.;
• olive oil - 50 ml;
• mozzarella - 200 g;
• butter - 150 g;
• milk - 0.5 l;
• flour - 40 g;
• spices (dry mustard, smoked paprika, coriander, nutmeg, basil) - 1 pinch each.

Julienne in cocotte

Step by step cooking:

1. Wash the boletus, dry with a paper towel and cut into strips or slices.
2. Chop the onion and fry in olive oil until golden brown.
3. Add porcini mushrooms, smoked paprika, basil, cover and simmer until the moisture evaporates.
4. Saute flour in a saucepan, add butter, milk, nutmeg, dry mustard, ground coriander and, stirring, cook the sauce until thickened.
5. Grate mozzarella.
6. Put porcini mushrooms with onions in cocotte makers, pour béchamel sauce, sprinkle with cheese and put in the oven for a quarter of an hour.

Julienne with chicken and porcini mushrooms

Mushrooms combined with chicken are one of the most popular options for julienne.

You will need:

• boletus - 500 g;
• chicken breast - 500 g;
• onions - 100 g;
• hard cheese - 200 g;
• olives (b / c) - 100 g;
• chicken broth - 200 g;
• butter - 50 g;
• sour cream - 200 g;
• flour - 40 g;
• spices (curry, nutmeg, paprika) - 1 pinch each.

Julienne with chicken and boletus

Step by step cooking:

1. Cut porcini mushrooms into slices, chicken into strips, onions into half rings, olives into rings.
2. Fry the chicken separately. Wait until all the liquid has evaporated.
3. Saute the onion until golden brown, then add the boletus, and 5 minutes before the end of stewing - the olives.
4. Fry the flour in a saucepan for 1 minute, then send butter and sour cream there.
5. Simmer for a couple of minutes.
6. Add spices, broth and cook the sauce until thickened.
7. Transfer the chicken to the cocotte makers, then the boletus with onions and pour over the sauce.
8. Sprinkle plenty of grated cheese on the dish and place in the oven for 15 minutes.

Julienne with porcini mushrooms with sour cream

Béchamel can take time to prepare. The well-known sour cream will become a good alternative to French sauce.

Would need:

• porcini mushrooms - 300 g;
• onion - 1 pc.;
• sour cream - 300 g;
• flour - 30 g;
• butter - 20 g;
• olive oil - 40 ml;
• Parmesan cheese - 150 g;
• nutmeg.

Boletus julienne with sour cream and parmesan

Step by step cooking:

1. Chop the boletus into thin plates and chop the onion into cubes.
2. Fry the onion in olive oil until golden brown, add the porcini mushrooms and simmer until the water evaporates.
3. Season with salt and pepper.
4. Saute the flour in a frying pan for 2 minutes, add butter, and after it melts - sour cream and a pinch of nutmeg.
5. Grate Parmesan on a fine grater.
6. Put boletus with onions in ceramic pots, pour sour cream sauce over them and sprinkle with cheese.
7. Bake in the oven for a quarter of an hour.

The recipe for julienne from porcini mushrooms with sour cream is simple and easy to reproduce even by beginners.

Porcini julienne with ham

Tender ham is a good alternative to chicken. It also bakes quickly and lends a light smoky flavor to the dish.

You will need:

• porcini mushrooms - 300 g;
• ham - 25 g;
• onion - 1 pc.;
• hard cheese - 250 g;
• sour cream 20% - 350 g;
• spice.

Julienne with mushrooms and ham

Step by step cooking:

1. Chop the onion and fry until golden brown.
2. Cut the boletus into strips and send them to the onion.
3. Once the excess liquid has evaporated, add the thinly sliced ​​ham.
4. Add sour cream, spices and simmer the mixture over medium heat for 5-7 minutes.
5. Arrange everything in portioned pots and bake for 15-20 minutes in the oven.

Any type of ham can be used in the recipe. Italian prosciutto and the most common variety of turkey meat go well with porcini mushrooms.

Calorie content of julienne from porcini mushrooms

Julienne or cocotte, as this appetizer is often called in France, is a medium-calorie dish. The energy value of classic julienne is 150-160 kcal per 100 g. Serving size usually does not exceed 150g.

The calorie content of the dish can be adjusted. For example, if you add heavy cream instead of sour cream to the recipe for julienne from dried porcini mushrooms, then its energy value will immediately increase by 45 kcal. During the period of weight loss, you can occasionally pamper yourself with a dietary option, without adding flour, with low-fat sour cream and low-calorie cheese.

Conclusion

White mushroom julienne is an excellent appetizer that can decorate both a festive table and a romantic dinner. The recipe is variable, most of the ingredients are widely available, and even a beginner should not have any special difficulties in preparation.

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