How to cook a delicious julienne with mushrooms?

June 18, 2018 14:30 | Cooking

Julien is an amazing, delicate and very popular hot dish, which, like most others, came to us from refined France. True, few know that for the French, in most cases, the julienne is not a dish at all, but only a certain way of cutting food.

Externally, it resembles the usual small straws, so an experienced culinary expert who meets such a word in the recipe text, perfectly understands how to cut food. But why in the Russian cuisine did this name take root exactly as the name of a hot dish?

Probably, it is because most of the ingredients that make up the julienne are cut into small straws. In France, this dish is more commonly known as "kokot", which, apparently, came from the name of the dishes, in which the real julienne, the cocotte, should be prepared according to all the rules.

And up to now, despite all the confusion, which literally overgrew the name of this delicious dish, it is made in classic form from chicken, which is baked with bechamel sauce.

It is very strange, but for some reason today the julien is much less common on the tables of Russian housewives, many believe that the julien is too difficult to prepare, and someone complains about its high cost price.

So, or otherwise, all this has no weighty grounds: julienne - an easy and pleasant dish in cooking, which will be enjoyed by your loved ones with great pleasure.

Several recipes for the dish, we'll give a little lower, but first let's talk a few secrets about how to cook a delicious julienne without much difficulty and problems.

Despite the fact that the traditional julien is prepared solely from a strict set of ingredients, today there are a huge number of varieties of this dish, which uses a larger range of products. In a modern version, julienne can be cooked not only from poultry meat, but also from seafood, fish, mushrooms and vegetables.

The use of bichamel dairy sauce is also not strictly followed, which, according to many housewives, is too complicated to perform. As a result, the preparation is actively used beshamel creamy or on broth, there are rare recipes, where it is completely replaced with thick cream or homemade sour cream.

It's hard to say whether it's good or bad, but still it's very nice that as a result of such a variety of recipes, everyone can pick up exactly such a julien that he definitely will have to taste.

Now about the dishes

It turns out that this dish for proper preparation and its subsequent feeding, requires the use of special molds - small portioned scoops, as we have already said, they are called coconuts.

Choose them today is quite simple, because on sale you can find a variety of options: glass and ceramic, copper and steel, we recommend you to choose a classic stainless steel scoops.

Such kokotnitsy are very easy to use, they are easy to care for, and thanks to their thin walls they perfectly pass the heat, which allows the julienne to bake quickly without dying.

Do not forget that they need to be served on a small saucer on the table, and always wrap a hot pen with a napkin or special paper stitch that adorns your dish and protects guests from unwanted burns.

Some important tips for

  • To make the béchamel sauce smooth and without a lump, it is very important to use hot milk during cooking and do not stop stirring the whole mass. Milk does not need to be poured in a thin trickle, pour it in one fell swoop, then do not stop stirring intensively, dissolving the lumps of flour.
  • Any vegetables and mushrooms for julienne should be cut into thin strips, but meat or smoked meat - cubes. Any meat products must be pre-cooked before they are put in a general dish, and seafood is taken raw and only 2-3 minutes are blanched in boiling and salted water.
  • Potatoes in julien are not used.
  • Above the julienne necessarily sprinkled with hard cheese, it is better to choose those grades that are easy to melt, and if the grinded cheese is mixed with ground breadcrumbs, then as a result of baking it will turn out a fragrant and crispy crust.

Recipe for classic julien from chicken and mushrooms

You will need:

Chicken breast
  • - 1 piece;
  • fresh champignons - 50 g;
  • bulb - 1 piece;
  • olive oil - 1 tbsp.a spoon;
  • Parmesan cheese - 30 g;
  • separately cooked dairy sauce Bechamel.

Chicken breast is cleaned from the skin and foil, washed and cut into small cubes. Champignons are also thoroughly washed and cut into strips, the onion is peeled and cut into small strips.

Heat the frying pan, pour olive oil on it and fry the onions until light golden, then pour the chicken and mushrooms there. We mix everything thoroughly and fry until all the juice that the chicken and the mushrooms will give out is fully boiled out.

Now remove from the heat and separately prepare the Béchamel sauce, which by the time of mixing it with the rest of the ingredients should be still warm. Take the coconut, lubricate them from the inside with butter, put the fried chicken, mushrooms in it and top with the sauce.

Sprinkle the top of the ladle with grated cheese. Molds are sent to a preheated oven, bake at a temperature of 200 °, the total time is about 10 minutes and the julien is ready!

Julien's recipe in the multivariate with seafood

We will need:

  • mussels - 400 g;
  • onion - 2 pieces;
  • cheese - 150 g;
  • thick cream - 100 g;
  • hard cheese - 30 g;
  • greens.

Instead of traditional kokotnits, sometimes modern housewives successfully use the miracle of modern technology - multivark. It turns out even easier and faster than in the molds, and the taste remains at the same level.

So, let's start: wash the mussels thoroughly, put them in a special bowl and set the "Baking" mode on the multivariate. Stew them in this position for 10 minutes, then add the finely chopped onions and again set the "Bake" mode for another 10 minutes.

After the time is over, add the cream, mix everything and put for another 3 minutes in the multivark, if desired, you can add finely crushed dill or parsley.

While our dish is extinguished, rub the hard cheese on a small grater, lay it on top of the almost ready julienne, and then give it another to weed for about 3 minutes on the exposed mode. The dish is ready!

The only drawback of cooking such a dish in the multivark is its serve on the table, in the mallards, of course, the julien looks a lot more appetizing and aesthetic, so for special celebrations, it's best to use special molds.