There are many amazing countries with their ownunique customs, traditions, cuisine. So, Japan is famous for geisha and sushi, America - burgers, Ukraine - borshch. With globalization there is an active interpenetration of cultures, due to which many traditions and recipes of a certain state become the object of study of another people. It is thanks to this fact that Russia became aware of one French dish - a julienne with mushrooms, which immediately won the hearts of the owners, who wanted to get this recipe.
Description
Initially, the name of the dish was inherent in the dishes, inwhich was present with vegetable slicing. Due to this, soups or salads acquired the most delicate consistency. In restaurants, the same delicacies, called julienne with mushrooms or meat, are predominantly the second dish, which is served with a special sauce. The composition must include cream or milk.
In France, the word was usually used fornotation of the method of cutting vegetables. These were thin slices, similar to spaghetti, and tomatoes and onions have absolutely transparent rings. The rule of shredding says that the lobules should be no more than 2 mm, and their length - 6-7 cm.
It is unusual that now the original lexical meaning of the word is almost lost, to which the French themselves are no less surprised.
Ingredients
Products for all varieties of dishes are used almost the same. Changing proportions, types of heat treatment and spices. Almost any recipe for julien with chicken and mushrooms is present:
- A hen. It is advisable that it is a chicken breast, since veins and bones are present in the remaining parts of the carcass, which considerably worsens the taste and consistency of the delicacy.
- Mushrooms. In all variants, preference is given to champignons, although there are versions where cooks prefer other varieties.
- Onion.
- Sour cream. The fatter, the better.
- Cheese. Of all the varieties, hard is the best.
- Spice. With regard to this component, you should not get carried away. Will be just enough salt and pepper.
Classic recipe
Итак, как только куплены все необходимые products, we will begin to prepare the most classic recipe for julienne with mushrooms. It is worth noting that most often the dish is baked in the oven in the coconut dishwashers, but most owners are looking for ways easier, and few have specialized dishes, so the lower priority will be given to a conventional frying pan. The taste and type of dishes will change little.
The first stage will be the preparation of ingredients.Peel the onions, rinse thoroughly and clean mushrooms, and do the same with meat. Then the ingredients must be cut: the chicken - cubes of medium size (if you like, you can and smaller), mushrooms - thin slices, or just like meat, onion - semi-rings (if desired, can be crushed in a classic way).
The next stage will be cooking meat.Pour a little vegetable oil on a hot frying pan, lay the chicken and fry it until it is medium-ready (the pieces will turn white with small fries). Lightly salt. Then put it briefly in a separate container.
Let's get to the mushrooms.First, in a frying pan, previously lubricated with a small amount of oil, send onions, after 2-3 minutes - mushrooms. To fry it is necessary on average fire. The availability of products will be understandable in appearance. Champignons will decrease in size and become darker. At this point, you can add chicken to them.
The final stage will be sauce.It can be prepared separately and then pour the julienne with mushrooms, or mix the products one at a time in a common dish. Consists of pouring from sour cream, water, salt and pepper. Some recipes are advised to put more flour, which adds viscosity, but this is not necessary. Ingredients should be sent to the pan and put out all together for about 10-15 minutes, so that the meat with mushrooms is saturated with a creamy taste. Almost before the very ready dishes should be removed from the plate, sprinkle with cheese julienne with mushrooms, in the oven, let it reach at 180 degrees for 5-10 minutes.
Stunning dish is ready. Serve best with a neutral side dish in the form of spaghetti or mashed potatoes. Delicacy will be unrealistically delicious, so that households will definitely ask for supplements.
In potatoes
What to do if there were no kokotnits near at hand,but you want to try a portioned dish? That's right, experiment! In this version of the classic julien with mushrooms, potatoes will be used as pots. The advantages include an unusual appearance of delicacies, as well as a reduction in cooking time, because the garnish comes with gravy. And most importantly, you do not have to wash extra dishes, because the household will eat it!
Potatoes should be prepared in advance.Large fruits are well washed, welded in uniforms, then cooled. Peel better off when finished, otherwise the tuber can lose its appearance or shape. In the center of each "vessel" it is necessary to make a not very deepening, but the main thing is not to overdo it, otherwise the potato will break.
Ориентироваться стоит на классический рецепт julienne with mushrooms, but the final stage is changing. As soon as the contents of the frying pan are almost ready, we transfer it in small portions into pre-prepared "coconut" delicacy, we sprinkle cheese on top, and then we send it to the oven for 10-15 minutes at 180 degrees.
With bechamel sauce
This option can hardly be called a varietyjulienne with chicken and mushrooms (in the oven or in the pan), since all that changes here is the sauce. There is nothing difficult in its preparation, but it decorates the dish quite well.
To make bechamel, you will need:
- flour - 2 tbsp. l .;
- butter - 50 g;
- milk - 2/3 cup;
- nutmeg (ground) - 0.5 tsp;
- salt, pepper - to taste.
First put oil on the pan.It should be melted on the fire a little less than the average, so that it does not burn. Pour the flour into the resulting liquid, stirring constantly with a wooden or silicone spatula until all the lumps disperse. Now it's the turn of milk. Trickle, without stopping to interfere, pour almost full glass. It is necessary to boil the sauce until it becomes like condensed milk. Add salt and nutmeg before cooking.
Add a refill according to the recipe above.
With ham and garlic
Who said that the julienne with mushrooms must necessarily be with chicken? In addition, ham, which in combination with spicy garlic will be just delicious, will be perfect as well.
Ingredients almost all remain unchanged except for meat. In the stages of cooking this type is slightly different from the classic recipe.
Because ham doesn't need extraheat treatment, you need to start cooking with mushrooms. Then send them to a separate container. Finely chop the ham, fry slightly in a frying pan in vegetable oil, mix it with mushrooms in about 2 minutes. At the stage of adding cream and spices, a new ingredient will appear - garlic. It will be enough one cloves, because you only need a smell. The rest is to follow the initial step-by-step recipe.
Julienne in tartlets
This option will be more like a snack than a full main dish. Tartlets can be purchased at pastry shops or made by yourself using special molds.
Mushrooms julienne in the oven for this recipeit is prepared in the classical way, and at the final stage it is laid out in small pieces into prepared edible baskets. Sprinkle with cheese, it remains only to bake a delicacy in the oven, and you can start the meal.
Shrimp julienne
When you want to make a variety in the standard diet, be sure to try this version of the dish. For its preparation will need:
- shrimp - 200 g;
- boiled rice - 100 g;
- spinach or cauliflower - 150 g;
- champignons - 100 g;
- onions - 1-2 pcs.
For sauce:
- flour - 1 tbsp. l .;
- egg yolk - 1 pc;
- shrimp broth;
- milk.
First you need to cook the shrimp, thencool and clean them. At this time, you can do mushrooms: they should be fried with onions on medium heat. Boil rice, cool. Now it remains to mix all the ingredients together (do not forget about fresh spinach or cauliflower), spread them out on cocottes (either recall the option with potatoes / tartlets or leave in a frying pan) and start the sauce. Spread the flour lightly in butter, then pour in a little broth from the shrimp and milk. As soon as the pouring thickens, pour the ingredients into it, sprinkle with cheese and send the julienne to the oven for 10-15 minutes. Enjoy your meal!
Cooking tips
To make your meal even tastier, follow the tips below.
- One of the natural and healthy spices isfresh greens. If you sprinkle with a mixture of dill and parsley (or something one) ready-made dish, it will play with new notes of taste. The less popular cilantro and basil will do well with the julienne, but not everyone will like their taste.
- Instead of vegetable oil, you can use olive. Its unusual smell will be the way, besides, this product is much more useful than the usual sunflower in life.
- Do not be afraid to experiment!If it seems to you that some ingredient will be the way in the dish, add. We decided to make a pie-julienne, but are you afraid that nothing will work out? Follow the classic rules of working with products, and the result will never disappoint you.
