In the season of mushrooms on the table appears one of the most exquisite dishes – Julien. In Russia, it is customary to call it a kind of casserole in special pots.
However, the history of the dish suggests that originally the way of cutting vegetables was called julienne. Thin straw, made from seasonal zucchini, zucchini, asparagus, carrots and other vegetables, was included in the summer soup, which the French tasted in the warm season.
Dish with history
At first, Julien was exceptionally stew from poor Parisians. Later, restaurateurs became interested in them, adding refined ingredients in the form of truffles, champignons or morels. A bold combination of expensive products quickly gained popularity among noble families who could afford the delights.
Later, Julien diversified meat, chicken, mussels, shrimp and other marine life. There were even options for a sweet dish that included rice, fruit, berries and nuts..
There are as many recipes as there are provinces in France and the French themselves all over the world. Everybody brings a piece of himself to julien.
In Russia, he also caught on, but radically changed his appearance. Now this word is called a dish of mushrooms, chicken, cheese, onions, covered with creamy creamy sauce with spices..
|fresh champignon mushrooms –||400 g|
|fresh chicken fillets –||2 pcs.|
|bulbs –||1 big|
|hard cheese –||300 g|
|butter –||100 g|
|of milk –||300 ml|
|flour –||2 tbsp. l.|
|nutmeg –||0.5 tsp.|
|salt –||0.5 tsp.|
|black pepper –||4 pinches|
|Time for preparing: 60 minutes||Calories per 100 grams: 148 Kcal|
Traditional modern julienne is a nourishing and aromatic dish, the constituent parts of which give their juices and flavors..
Of course, a portion of the dish looks much more attractive, but if a whole group of guests is planned, and the cocoon is not enough, then it is better to treat everyone by preparing julienne in larger dishes.
Wash and clean the mushrooms, cut into plates.
Boil the chicken in salted water for about 20 minutes until soft, cool and cut into even cubes..
Onions cut into semi-shell. Cheese is traditionally grated.
Fry the mushrooms in half the butter so that the excess liquid boils away. Send onions to mushrooms and cook it until it becomes transparent.
Add the rest of the oil to another container, melt it a little. Pour flour there, stirring.
Gradually pour in the milk and make sure that there are no crumpled pieces of flour. Mix well by adding salt, pepper and nutmeg..
Put chicken meat, mushrooms and onions in pots or coconuts, sprinkle cheese on top, pour the resulting sauce. Top layer – cheese.
Bake in the oven until golden cheese crust at 180 ° C. Serve at the table, letting the dish cool slightly.
Classic julienne will be a great snack for strong alcoholic drinks or an independent dish for a dinner party..
Now we offer to watch a video recipe for traditional Julien, but instead of milk, cream will be included in the ingredients:
Potato julienne – not a hindrance
In a French dish that has become truly Russian, you can add potatoes. Such a recipe brings the Slavic roots to the dish and gives it a satiety..
For a recipe for Julienne with chicken, mushrooms and potatoes for 2 servings you will need:
- 4 small potatoes;
- 2 boiled chicken breasts;
- 1 large onion;
- 400 gr. champignon mushrooms;
- 300 gr. cheese;
- 100 gr. butter;
- 300 ml of milk;
- 2 tbsp. l flour;
- 1 \ 2 tsp. salts;
- 3 pinches of nutmeg;
- 3 pinches of freshly ground black pepper.
- 2 cocottes.
Wash the potatoes and boil them in their skins until cooked, cut into cubes. Cut chicken into cubes of the same size. Cheese traditionally rubs grated.
As for all types of julienne, put 50 gr. In a frying pan. butter and fry pre-sliced mushrooms on it.
To put them onions and fry until transparent last.
50 gr. melt butter in a separate saucepan, sprinkle with flour and mix well.
Add milk, salt and spices to the sauce in a thin stream, stir until the lumps are removed..
Put potato, chicken, onion-mushroom mixture into cocottes, pour sauce.
Trout the dish with cheese and send to the oven for 15 minutes at a temperature of 180-200 degrees.
With potatoes, julienne will be more nutritious, and chicken will add spice.
Why not experiment?
Having a plan to feed the guests deliciously, the cook makes every effort. Why not just come up with a chef to diversify existing proven recipes.
If it were not for fantasy, people, probably, would still eat only meat, vegetables and roots.
But imagination, like progress, does not stand still, therefore it became fashionable to add such ingredients to classic julienne that at first glance do not combine.
Inside the usual dishes you can put a variety of types of meat or marine life..
Unusual recipe for ordinary dishes
Ingredients for 4 servings:
- 600 gr. mushrooms;
- 4 chicken fillets;
- 400 gr. not very salty cheese;
- 2 large or 4 small bulbs;
- 2 large bell peppers;
- 300 gr. sour cream;
- 150 ml of 33% cream;
- 0.5 tsp. salts;
- 0, 5 tsp. ground white pepper;
- 2 cloves of garlic;
- 50 gr. vegetable oil.
The recipe for cooking unusual mushroom and chicken julienne in peppers begins with the fact that chicken fillet is put in water, salted and boiled after boiling for 15 minutes. Then it should be cooled and cut into cubes.
Wash mushrooms, cut into slices. Garlic peel, chop. Clean the pepper cut into 2 halves, remove the insides, dry.
Cut onion into small cubes. Pour oil into a frying pan and fry the mushrooms. To them add onions and 100 gr. sour cream.
Stew until the food is ready. Beat the rest of the sour cream with a whisk with cream, garlic and spices until smooth.
Put the meats, mushrooms with onions into the halves of the peppers, pour over the sauce and cheese. Put on a baking sheet covered with baking paper and bake for 25 minutes at 200 degrees.
We are glad to please another experimental variant of Julien with chicken and mushrooms. This time – in tartlets, with the addition of white wine. This snack version of the dish was very successful. Watch the video below:
What to consider when cooking Julien
- Traditional julienne has mushrooms. It is better to take champignons, as they are available in every city all year round. Well in the dish will give your unique taste of white or other wild mushrooms. If the mushrooms are fresh, it is very important to know where they came from, as this product is very easy to poison;
- If the mushrooms will be prepared frozen, you need to follow the expiration date and visually inspect the packaging. Frozen foods are clearly not going to benefit the dish;
- It is important not to overcook the onions, then it will give the unpleasant bitterish taste to Julien;
- Meat for the dish is better to choose soft. Gentle rabbit, juicy turkey or chicken will be cooked quickly, and their flavor will accentuate other ingredients;
- Cheese for juliena is more suitable for hard varieties without specific odors;
- The sauce is prepared on the basis of cream, eggs, sour cream, milk or, at worst, mayonnaise.
Guests are on the doorstep, and there are mushrooms in the fridge, then there should be no doubt. Julien is obtained from any product, because mushrooms are the basis. Juicy, nourishing and suitable for any alcohol dish will help you out in any situation.!
And now we present to you a video recipe for julienne in a potato in a slow cooker. Such a dish will delight the taste of all the guests, keeping its satiety and good mood for a long time.!