Chicken julienne diet recipe. Julienne with mushrooms - five cool recipes

Julienne is a beautiful name for an original dish whose recipe came to us from France. Only the French understand julienne as a way of cutting vegetables into strips for different dishes. We often have this amazing combination of chopped chicken and mushrooms with sour cream sauce. The analogue of the Slavic julienne among Europeans is cocotte soup. It is made from chicken meat (“kokot” in French means a rooster) and is served in special ladles with a handle - cocotte makers.

In addition to chicken julienne recipes with mushrooms, there are many other cooking options: with meat, smoked fish, rooster combs, squid, shrimp, mussels, salmon, ham, potatoes, rice, liver, duck, olives, vegetables and other products. We will tell you about the classic, most common recipes for julienne with mushrooms and chicken.

Photo recipe for cooking julienne with mushrooms and chicken with cream in the oven

Photo recipe for julienne with mushrooms and chicken with kefir sauce

Julienne with chicken and mushrooms in edible tartlets

You are expecting guests. Many issues need to be resolved. How to surprise guests on the festive table? What dishes to choose for a buffet? And how you don’t want to wash mountains of dishes later! We can offer you to cook a beautiful, original dish in edible dishes. This is julienne with chicken and mushrooms in dough baskets - tartlets. This recipe does not require coconut flasks. It is very easy to prepare, looks festive and will surely please even the most demanding gourmet!

For eight servings, take:

• fresh mushrooms (champignons, porcini or any other): 400 g;
• chicken fillet: 400 g;
• onion: 2 pcs.;
• hard cheese: 170 - 200 g;
• cream (20% fat): 350 g;
• premium flour: 2 tbsp. l.;
• salt;
• ground black pepper;
• 1 bay leaf;
• greens to decorate the dish (parsley, rosemary);
• vegetable oil for frying.

All these ingredients will be needed for the filling. Baskets can be used ready-made (from puff pastry or shortcrust pastry), and someone wants to cook them with their own hands.

1. Boil a whole fillet and one onion with the addition of salt, pepper and bay leaf.
2. Then take out the chicken and chop finely.
3. Another onion needs to be finely chopped and put in a pan with heated sunflower oil. Fry it until light golden, over medium heat. This will take approximately 4-5 minutes.
4. Mushrooms cut into strips and add to the onion. Simmer until liquid evaporates, 7-8 minutes. Forest mushrooms cook longer than champignons, fry them until tender. Mushrooms will brown slightly.
5. Pour flour into a dry hot frying pan and fry it until golden brown. Then gradually add the cream and mix thoroughly so that there are no lumps. Salt and pepper.
6. We shift the chicken with onions into a pan with flour. Mix and simmer everything together for 2-4 minutes. The filling should thicken a little, but still be juicy!
7. We lay out the filling in baskets, preferably without a slide.
8. Place the tarts on a baking sheet covered with baking paper. We send it to a preheated to 180 degrees. oven for 15-20 min.
9. Sprinkle the hot dish with grated cheese and send it to the hot oven for a few more minutes until the cheese is melted. Make sure the cheese does not turn into a hard crust!
10. Sprinkle the finished julienne with chopped herbs and serve immediately.

Tartlets can be prepared at home, from puff pastry or shortcrust pastry. In this case, you will need special molds made of metal or silicone. There is another interesting option - disposable molds can be made from ordinary foil. It is enough to fold it in half or three times and put it on some kind of template, for example, a 0.5 liter jar or a cupcake mold. Then squeeze from all sides and shape into a template. The template is removed, the cocotte is ready!

Puff tartlets are prepared very simply

It is enough just to buy ready-made puff pastry in the store.

1. Now the dough needs to be thawed at room temperature and rolled out.
2. Let's divide it into 8 parts.
3. Put the pieces of rolled out dough in greased molds with butter.
4. We put in the oven, heated to 180 degrees. for 15-20 min.

You can bake sand tartlets

Then you need to prepare:

• butter: 100 g;
• flour: 1 cup (no slide);
• salt;
• soda;

1. Cut the butter into pieces, so it will be more convenient to mix it with flour.
2. Add a pinch of salt and soda.
3. You need to grind the dough with your hands until it turns into crumbs.
4. Then continue to knead the dough until it becomes homogeneous. Roll it into a ball and send it to the refrigerator for 15 minutes.
5. Divide the dough into 8 parts and place in molds. Thickness is about 0.5-0.7 cm.
6. Pierce the bottom of each basket with a fork.
7. We put in a hot oven and bake at 180 degrees. within 15-20 min.
8. Pour filling into cooled molds.

If you use a microwave, you can speed up the cooking process. You get a great homemade snack in a short period of time.

How to make julienne with mushrooms and chicken in the microwave?

To cook chicken julienne with mushrooms in the microwave, you need to prepare tartlets and stuffing as we did. Fill each basket with stuffing, preferably at the level with the edge of the tartlet. Sprinkle grated cheese on top.

We put the baskets in the microwave and bake at the highest power. The cheese should melt. Fast and tasty! Bon appetit!

Julienne with chicken and mushrooms in a slow cooker

I often cook in the slow cooker. It is not for nothing that it is sometimes called a miracle pan. In it, everything turns out faster, and most importantly, useful substances are preserved as much as possible. It turns out that julienne with chicken and mushrooms can also be cooked in a slow cooker!

We will get six servings at once, which we will lay out immediately on plates, and not in cocottes, as julienne is usually served. But cooking will be much more convenient. We will need the following products:

• Any mushrooms: 0.5 kg;
• Chicken fillet: 0.5 kg;
• Hard cheese: 100 g;
• 1 medium onion;
• Premium flour: 1 tablespoon with a slide;
• Breadcrumbs for breading: 1 tbsp. spoon;
• Instead of heavy cream, take sour cream 15%: 200 g;
• Butter: 50 g;
• Vegetable oil for stewing;
• Salt;
• Ground black pepper.

We will tell you how chicken and mushroom julienne is prepared in a miracle saucepan - a slow cooker.

1. Let's prepare the ingredients.
   • Wash the chicken meat and boil it, the water in the pan must be salted.
   • Let's take mushrooms. It is better to choose a white mushroom, but any others will do, for example, champignons or oyster mushrooms. Chanterelles are especially tasty in a slow cooker. They must be thoroughly washed and cut. Pieces are best made small.
   • Peel the onion and cut into half rings.
   • Cheese rub on a coarse grater and mix with breadcrumbs.
2. Melt the butter in a multi saucepan. We fry our mushrooms on it, after salting and peppering them. 20 minutes is enough, the lid must be closed. Don't forget to stir them.
3. Mushrooms must be removed. Put the chopped onion in the bowl and fry it, you can not close the lid. After 8-10 minutes it will become transparent. We take it out, and wash the pan and dry it.
4. Chicken fillet cut into small pieces.
5. Preparing bechamel sauce. At the bottom of the multicooker bowl, pour a little vegetable oil (butter is also suitable) and fry the flour on it for 2-3 minutes. You need to stir all the time.
6. We put sour cream in a slow cooker, mix with flour and wait until the sauce thickens.
7. Now the sauce needs to be made liquid, the consistency of liquid sour cream. Prepare hot water. We add 1 tbsp. spoon into the sauce, stirring constantly to avoid lumps, until desired result. Let the sauce boil. Add salt and pepper. Transfer to a jar and close the lid.
8. Lubricate a clean and dry multicooker bowl with vegetable oil. We put the chicken, put the onion on top in an even layer, and mushrooms on it. Pour in bechamel sauce. Top with cheese and breadcrumbs. We bake julienne for 30 minutes under a closed lid on the “Baking” mode.
9. When the dish is ready, let it cool slightly with the lid open and cut into portions with a wooden spatula. Bon appetit!

Mushroom julienne with chicken in ceramic and clay pots

A popular hot appetizer, julienne with chicken and mushrooms, can be cooked in clay or ceramic pots.

Cooking julienne with bechamel sauce the way we cooked it for baking.

1. We spread it in pots. Sprinkle with grated cheese.
2. We send the julienne to the oven, preheated to 180 degrees. Bake 20 min.
3. The finished dish can be decorated with herbs. Serve hot and in pots! In this case, they replace traditional cocotte makers.

The pots themselves are often covered with edible dough lids.

To do this, you need to take 200 g of yeast pastry dough, roll it out thinly (thickness is not more than 0.5 cm). Cut out the desired number of circles using a container lid that fits the pots. After filling the pots, they are covered with circles of dough, the edges are pinched. Baking time - 25 min.

Pots can also be baked in advance from cooked dough.

You can use bread bowls

To do this, it is enough to cook round buns (they used to be called "school") according to the number of eaters. Cut off the tops in them - these will be our covers. Next, take out the pulp from the rolls with a spoon. It remains to put the julienne in buns, sprinkle with cheese, close with bread lids and also sprinkle a little cheese on top of them. Put them on a baking sheet and in the oven for 15 minutes. In the same way, julienne is made in a bread loaf. Only then will there be one big bread pot.

How to cook the original julienne with mushrooms and chicken in potato pots

• The potato in this version of the julienne is a portioned cocotte maker. To do this, you need to choose large potato tubers (about 7-10 pieces for the number of products indicated above). Wash the potatoes thoroughly, as the skin does not need to be peeled. Cut off the tops - these will be lids, as in bread pots.
• With a teaspoon with a sharp edge, take out the potato pulp. Leave thin walls 0.5 cm thick.
• If the potatoes have to lie down, put them in water so that they do not darken.
• When the julienne is ready, put a small piece of butter into the potato pots, put salt and pepper.
• We spread the mushroom sauce in them, sprinkle the cheese, close the lids and put in a preheated to 180 degrees. oven for 15 min. It turned out a delicious julienne with chicken and mushrooms in potato cocottes! The casseroles are very tasty! We highly recommend that you give this simple dish a try.

Cheese julienne pie with chicken and mushrooms

In this recipe, julienne with mushrooms and chicken will be the filling for the pie. It can be offered as a lunch and dinner, as well as used for a festive table.

For the pie you will need the following products:

• Chicken breast: 200-300 g;
• Mushrooms: 200 g;
• Onion: 1 pc.;
• Hard cheese: 150-200 g;
• Butter: 110 g;
• Egg (chicken): 1 pc. ;
• Premium flour: 1 cup;
• Cream: 200 g;
• Sour cream: 2 tbsp. l.;
• Salt;
• Pepper.

How to cook julienne in a pie

1. In this recipe, not the filling is first made, but the dough for the pie. You need to soften the butter, add it to the flour, break the egg into it and knead the dough. Add grated cheese, about 50 grams. Salt. Knead the dough well, wrap in cling film and refrigerate for 30 minutes.
2. Cut the fillet into pieces, finely chop the onion too. Fry in a frying pan. The onion will become transparent, the fillet will brown. Then add mushrooms, cut into strips. Simmer for 5 minutes.
3. Now it's the turn of cream and sour cream. Add them to the pan, mix and simmer over low heat until almost cooked. The mass must not be liquid!
4. Let's get back to the test. Prepare a baking dish, grease it with butter and put the dough into it. Be sure to form sides 3-4 cm high. We put the form in a preheated to 180 degrees. oven.
5. After 10 minutes, the dough will be slightly baked. The edges will take on a beautiful golden color. We spread the filling on top. If it is too liquid, you can correct the situation by adding 1 tbsp. a spoonful of flour.
6. Pour grated cheese on top of the pie. Put it in the oven to bake for 15-20 minutes. Serve this pie hot, like the rest of the julienne.

Pie - julienne with chicken and mushrooms at home is ready!

Julienne with mushrooms, chicken and potatoes

Potatoes appear in julienne in two versions: as a pot - a substitute for cocotte maker and as part of the stuffing of the julienne itself. It adds calories and satiety to the dish, although mushrooms themselves are quite a satisfying product. Potatoes are saturated with mushroom aroma and become especially tasty. We considered the option of potato cocotte makers above, so we will try to cook julienne stuffed with potatoes, chicken and mushrooms.

Here's what we need this time:

• Chicken fillet: 250g;
• Mushrooms (mushrooms cook faster, but you can use other mushrooms, for example, white or any forest mushrooms): 150 g;
• Potatoes: 2 large pieces;
• Onion: 1 pc.;
• Hard cheese: 50 g;
• Cream 22% fat (can be replaced with sour cream): 250 g
• Ready chicken broth;
• Sunflower oil for frying.

1. Let's prepare the products. Peel potatoes and onions. Since the word "julienne" means cutting the ingredients into thin strips (straws), we cut fillets, mushrooms and potatoes in this way. Onions can be cut into half rings.
2. Pour oil into the pan and fry the ingredients until cooked through, 8-10 minutes.
3. Now add cream and broth. After mixing, you should get a not very liquid mass.
4. Place it in an oiled mold. Sprinkle grated cheese on top. We put in a heated to 200 degrees. oven. We bake the dish for 30 minutes.

Julienne with chicken and porcini mushrooms

Cooking chicken julienne with forest porcini mushrooms.

This dish can be prepared from a wide variety of mushrooms, fresh, frozen and even pickled. Some mushrooms cook very quickly, such as champignons, but there are some that you need to tinker with. The most delicious julienne with chicken and fresh porcini, preferably freshly picked, mushrooms. Just imagine: tender juicy chicken meat and fragrant wild mushrooms, covered with a creamy sauce under a golden cap of melted cheese - you want to eat it all right away!

The following ingredients are used for this tempting dish:

• White mushrooms: 200 g;
• Chicken fillet: 200 g;
• Onion: 1 piece;
• Cream: 150 ml;
• Hard cheese: 60 g;
• Oil for frying, preferably butter;
• Flour: 1 tsp;
• Salt;
• Spices.

We cook in the same way as julienne in tartlets. Only mushrooms must first be boiled halfway in salted water for 15 minutes. Then add them to the lightly fried onions and simmer them together until the moisture evaporates.

Chicken meat can also be fried a little first, until lightly blushed, then boiled and cut into strips.

Then we combine everything, add salt and your favorite seasonings and flour. We add cream. Bring the dish with cream to a boil and turn off the heat.

Sprinkle everything with cheese and bake, as in previous recipes.

Julienne with chicken and forest mushrooms

Julienne is very convenient to cook for receiving guests. It can be prepared and laid out in molds long before the arrival of guests, when you have time. And just before serving, it remains to bake in the oven. He looks very festive.

In general, this dish is suitable for receiving guests, and for a regular lunch or dinner with the family. Just keep in mind that mushrooms should not be given to children, as this is heavy food.

• If you want the julienne to be more tender, you can use not only the brisket, but also the chicken thighs. They are softer.
• The ideal proportion is meat and mushrooms in equal quantities.
• Onion is the most important ingredient in julienne. There is a widespread belief that its weight should be equal to the weight of the chicken. The onion is stewed over low heat, in a large amount of oil, so that it almost dissolves in it. Dry onions should not be. If it is overcooked, the dish will acquire a bitter aftertaste. Cook the onion until translucent.
• If you are using cream, you can mix half of the grated cheese with julienne and sprinkle the remaining cheese on top.
• The taste of julienne depends on the correct cutting of the ingredients. It is necessary to ensure that the mushrooms and chicken are cut into thin strips, the onion can be cut into half rings.
• You don't have to skimp on the cheese to make the dish delicious. For a crispy crust, you can mix cheese with breadcrumbs.
• Bechamel sauce does not have to be stewed with julienne filling. They can pour the mass directly into the cocotte makers.
• Julienne can be watery if low-fat sour cream, yogurt, 10% cream or milk is used. You need to add flour to make the dish thicker. Or simmer the sauce longer on low heat.
• According to etiquette, julienne is eaten with a small spoon.
• How long does julienne keep? Since it contains cheese and other dairy products, the shelf life is limited to 7 days maximum. Store julienne in the refrigerator, preferably in an airtight container. It is advisable to use it beforehand.
Steam cutlets in a slow cooker - recipes with photos

• Lazy oatmeal in a jar for weight loss on kefir - 6 recipes
  

Low-carb meals for diabetes are a must-have for every day. Such dishes can be ignored by carbohydrates, and not worry about the glycemic index. Therefore, today we will prepare a diet julienne with chicken and mushrooms. Very satisfying and tasty.

I would like to note that a good diabetic dish is not always low-calorie. For example, our julienne has 128 kcal per 100 grams. For one serving of 200-250 grams, a decent 300 kcal will come out, which is equal to a full meal. Therefore, be careful.

Read about the correct use of onions for diabetes.

And you will find out which is better to choose meat for diabetes.

Ingredients:

• 300 grams of chicken fillet
• 1 bulb
• 150 grams of champignons
• 100 grams low fat sour cream
• 100 grams of cheddar

How to cook diet julienne with chicken and mushrooms:

1. Boil chicken fillet. Cut into small strips.
2. Cut mushrooms into slices. Cut the onion. Fry the mushrooms and onions in a dry frying pan for a few minutes. Salt and pepper to taste. Try not to burn the onion. As soon as it starts to get dark, remove from the stove.
3. Get small baking pans. They are sometimes even called julienne molds.
4. Put in them a little chicken fillet, mushrooms and sour cream. Stir. Divide all the filling into molds.
5. Sprinkle top with grated cheese.
6. Put in the oven at 180 degrees for 15 minutes until a golden crust appears on the cheese.

A simple and very tasty julienne is ready.

BJU dishes in the nutrition calculator:

click to enlarge

Diet julienne can be decorated with mushrooms, as in the picture. The main thing to remember is that you need to choose cheese that will melt and stretch. But no need to take a tasteless mozzarella. Also, you do not need to take cheap cheese so that there is not a uniform cap that cannot be broken with a fork.

Low-carb meals for diabetes are a must-have for every day. Such dishes can be ignored by carbohydrates, and not worry about the glycemic index. Therefore, today we will prepare a diet julienne with chicken and mushrooms. Very hearty and tasty snack.

I would like to note that a good diabetic dish is not always low-calorie. For example, our julienne has 128 kcal per 100 grams. For one serving of 200-250 grams, a decent 300 kcal will come out, which is equal to a full meal. Therefore, be careful.

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Ingredients:

• 300 grams of chicken fillet
• 1 bulb
• 150 grams of champignons
• 100 grams low fat sour cream
• 100 grams of cheddar

How to cook diet julienne with chicken and mushrooms:

• Boil chicken fillet. Cut into small strips.
• Cut mushrooms into slices. Cut the onion. Fry the mushrooms and onions in a dry frying pan for a few minutes. Salt and pepper to taste. Try not to burn the onion. As soon as it starts to get dark, remove from the stove.
• Get small baking pans. They are sometimes even called julienne molds.
• Put in them a little chicken fillet, mushrooms and sour cream. Stir. Divide all the filling into molds.
• Sprinkle top with grated cheese.
• Put in the oven at 180 degrees for 15 minutes until a golden crust appears on the cheese.

A simple and very tasty julienne is ready.

BJU dishes in the nutrition calculator:

Diet julienne can be decorated with mushrooms, as in the picture. The main thing to remember is that you need to choose cheese that will melt and stretch. But no need to take a tasteless mozzarella. Also, you do not need to take cheap cheese so that there is not a uniform cap that cannot be broken with a fork.

This dish is truly low-carb - 2 carbohydrates per 100 grams.

The GI of the dish is also not taken into account.

Eat delicious, cooking recipes along with a diabetes diet. Control your sugar and be healthy.

be careful

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Calories: 750
Proteins/100g: 12
Carbs/100g: 2

To cook the right dietary julienne with mushrooms and chicken, you will need the same products as for regular julienne: these are mushrooms, chicken, cheese and sour cream. In the diet version, we exclude flour, butter, fat sour cream and all heavily fried ingredients. we take chicken without skin and preferably dietary fillet, breast. We will fry foods with a minimum amount of fat, which will significantly reduce the calorie content of julienne. Now you can safely include such a delicious dish as julienne in the diet menu, so remember the recipe with a photo. You can also cook for lunch.



Required products:

- 200 gr. mushrooms (mushrooms),
- 200 gr. chicken fillet,
- 1 onion,
- 70 gr. low fat cheese
- 70 gr. low fat sour cream
- 1-2 cloves of garlic,
- 1 tables. l. olive oil,
- salt, pepper to taste.

How to cook at home

Fry mushrooms with onions in a little olive oil. Put no more than a tablespoon of oil, and if you have a pan with a non-stick coating, then a couple of drops of oil will be enough. Cook until all the liquid from the mushrooms has evaporated. Onions and mushrooms should brown and turn golden. A little salt, you can add a little black pepper.



We cut the chicken fillet boiled in water into small pieces and put it in a pan with mushrooms. We simmer everything together for just a couple of minutes. Boiled chicken is very healthy, rich in fiber and low in calories. It is not necessary to fry the chicken, as the meat absorbs a lot of oil, and it is better to avoid extra calories. We also put a little garlic in the pan for a spicy taste.



Add low-fat sour cream to the pan, simmer for a few seconds until the mass boils in the pan, and then immediately remove from the stove.





We shift the chicken-mushroom mass into baking dishes. Some housewives add water at this stage, but I skip this point because I do not like watery julienne. If desired, you can pour a couple of tablespoons of hot water into the molds.



Sprinkle julienne with grated cheese so that it forms a beautiful crust after baking. We use cheese with a minimum percentage of fat content. You can replace 0% fat with cottage cheese. I suggest you cook a simple delicious.



Bake the julienne in the oven for 10-15 minutes, until it sizzles inside and the cheese is melted. Serve hot diet julienne to the table. Bon Appetite!

Julienne with mushrooms is a classic "representative" of French cuisine, beloved by gourmets from all over the world. This delicate and very satisfying dish consists of vegetables cut into thin strips and chicken pieces, baked under in small cocottes.

The editors have found out all the subtleties and methods of cooking julienne with mushrooms, we will share the original recipes for this dish, transformed in a modern way.

Features of cooking julienne

Julienne with mushrooms is considered one of the simplest and fastest restaurant dishes, subject even to inexperienced housewives. It will take no more than half an hour, taking into account the preliminary preparation of the ingredients, which are fried or boiled until fully cooked before being put into the cocotte maker.

Despite the absence of difficulties in the technological process of preparing this dish, there are a number of subtleties that will allow you to cook the “correct” julienne from the first attempt:

• Onions and mushrooms in julienne are cut into extremely thin strips, and chicken or seafood - into small cubes;
• The classic creamy sauce for julienne is made from flour and heavy cream fried to a golden color, which are added to the flour in a thin stream and simmered on fire until the mass thickens. In order for the sauce to have a uniform consistency, the cream should be added to the flour while hot with thorough stirring.
• The traditional julienne is cooked and served in special small ladles (kokotnitsa), but today housewives easily deviate from this rule - the dish will turn out to be no less tasty in clay pots, deep-bottomed pans and multicooker bowls.
• It is not recommended to add potatoes and other vegetables to the julienne, because. they will “take away” the delicate taste from the dish and turn it into an ordinary casserole.
• In order for the “cap” of julienne to be guaranteed to acquire a golden and fragrant crust on top of the creamy sauce and a layer of cheese, you can cover the dish with ground breadcrumbs.

Julienne with mushrooms: recipes with photos

Julienne with chicken and mushrooms is a high-calorie dish that is listed in the forbidden menu category. This issue is solved in an elementary way - fatty sauce can be replaced with vegetable broth or low-fat yogurt, and on the table you will have a delicious diet dish that does not harm the figure and fits perfectly into any diet.

"Classic" julienne with mushrooms

Ingredients:

• Chicken breast - 300 g
• Champignons - 100 g
• Onion - 1 pc.
• Butter - 30 g
• Cream - 150 g
• Flour - 1.5 tbsp.
• Cheese (Parmesan type) - 50 g
• Salt, pepper - to taste

Cooking: fry the mushrooms and onions cut into thin strips in butter, cut the chicken into small pieces and boil for 15 minutes in salted water. In the meantime, prepare the cream sauce - fry the flour and combine with cream, cook until thickened. Fill kokotnitsa 2/3 with mushrooms, onion and chicken, pour sauce (2 tablespoons into each kokotnitsa), cover with grated cheese and put in the oven for 10 minutes until browning.

Tip: the classic julienne can be prepared in a “mono” version - simply from mushrooms or from chicken. Also, the creamy sauce can be simplified to sour cream-mayonnaise filling, which should be whipped in a 1:1 ratio.

"Hearty" julienne with mushrooms in a frying pan

Ingredients:

• Chicken breast - 500 g
• Mushrooms (champignons, chanterelles, mushrooms, porcini) - 500 g
• Onion - 2 pcs.
• Milk - 300 ml
• Flour - 3 tbsp.
• Cheese - 200 g
• Salt, pepper, nutmeg - to taste

Cooking: fry the onion and mushrooms in a frying pan, boil the chicken meat separately, add it to the mushrooms and pour over the sauce, which should be boiled from the fried flour and milk. Top julienne in a pan with grated cheese and cook under a closed lid over low heat for 15-20 minutes.

"Dietary" julienne with mushrooms

Ingredients:

• Champignons - 300 g
• Lemon juice - 50 ml
• Yogurt without additives - 100 g
• Egg yolk - 2 pcs.
• Low-fat hard cheese - 40 g
• Salt, pepper and herbs - to taste

Cooking: cut the mushrooms into thin plates and sprinkle with lemon juice so as not to darken. Stew mushrooms in water without adding oil in a pan for 10-15 minutes. Arrange the prepared mushrooms in cocotte bowls and pour over the sauce, for which you need to beat the yogurt with yolks and seasonings. Cover with grated cheese and bake in the oven - 10-15 minutes at a high temperature (~ 250 degrees).

"Original" julienne with seafood

Ingredients:

• Mussels - 400 g
• Shrimps - 200 g
• Onion - 2 pcs.
• Cream - 100 ml
• Cheese - 50 g
• Salt, pepper, herbs - to taste

Cooking: blanch mussels and shrimp for 2-3 minutes, fry the onion in butter, put the prepared ingredients in layers in cocotte bowls and pour in thick cream with spices. Top with grated cheese and bake for 20 minutes. When serving, decorate with herbs.

Tip: seafood julienne can be cooked in a slow cooker. To do this, on the “Baking” mode, bring the mussels and shrimp to readiness for 10 minutes, then add onions to them and extend the previous mode for another 10 minutes. After that, add cream and spices, close the lid and simmer the dish for 3 minutes in the same multicooker mode.