Honey mushroom julienne is a classic recipe. Recipes for mushroom julienne from honey mushrooms

Ingredients:

• 1 kg honey mushrooms
• 2 onions
• 250 g sour cream
• 150 g cream cheese
• 50 g butter
• 1 tbsp. l wheat flour
• ground allspice

Onion – 1 pc.

Wheat flour – 2 tbsp.

Butter – 50 g

Hard cheese – 100 g

Honey mushrooms – 300 gr

Sour cream – 250 gr

Salt pepper.

COOKING METHOD:

Grate the cheese.

Finely chop the fillet. Fry until done. Salt and pepper.

Fry mushrooms in butter. Add onion. Simmer until the onion is soft.

Mix sour cream, flour and butter. Salt and pepper.

Place the chicken with mushrooms and onions in cocotte makers or in a baking dish. Pour over the sauce. Sprinkle with cheese.

Bake in the oven (180C) for 15-20 minutes.

Autumn honey mushroom julienne - culinary recipe

We wash the mushrooms, add cold water, bring to a boil, drain and rinse, add boiling water and cook for 25-30 minutes in salted water.

Finely chop the onion and fry in butter until transparent.

Drain and squeeze the mushrooms and add to the onions.

There are two types of fillings for julienne:

1) sour cream - sour cream, if desired, thickened with flour or egg; You can also make this filling in half with mayonnaise;

2) Bechamel sauce - toasted flour mixed with milk and butter.

I decided to use sour cream dressing thickened with flour. First, mix sour cream with sauté, fry a little over high heat for 2-3 minutes,

then add flour and ground black pepper. Fry for another 2-3 minutes, stirring constantly.

Place the mixture in cocotte bowls and sprinkle generously with grated cheese on top.

Place the cocotte makers in a preheated oven at 150 degrees for 5-7 minutes. Once the cheese has melted, you can serve it.

Portioned mini-masterpieces can be served to guests, expect praise!

spent: 30 minutes cooking mushrooms, 7 minutes frying and assembling, 10 minutes in the oven, about 47 minutes in total

A simple recipe for homemade honey mushroom julienne step by step with photos. Easy to prepare at home in 50 minutes. Contains only 107 kilocalories. Author's recipe for home cooking.

• Preparation time: 7 minutes
• Cooking time: 50 min
• Calorie Amount: 107 kilocalories
• Number of servings: 10 servings

• Complexity: Simple recipe
• National cuisine: home kitchen
• Type of dish: Julienne

Ingredients for ten servings

• Honey mushrooms 1 kg
• Onion 2 pcs.
• Sour cream 250 gr
• Cream cheese 150 gr
• Butter 50 g
• Wheat flour 1 table. l.
• Salt to taste
• Ground hot pepper to taste

Step-by-step preparation

1. You can start this recipe with the words “collect real honey mushrooms.” Mushrooms are very easy to confuse with false poisonous honey mushrooms, so be very careful when collecting. Poisonous mushrooms, as a rule, are more brightly colored and their flesh is not white, but yellow, and they taste bitter. Honey mushrooms grow on stumps, hence the name.
2. These are very tasty mushrooms, great for pickling and pickling. Or you can make julienne from honey mushrooms. The word julienne comes from the French “July,” but honey mushrooms for food are best collected in the fall.
3. We clean the mushrooms from soil and grass, sort them out and fill them with water. Heat on the stove until it boils, drain through a sieve, rinse the mushrooms with cold water, pour boiling water, salt the water in a saucepan and set to cook for 30 minutes.
4. Finely chop the onion and fry in melted butter until transparent.
5. We take out the mushrooms, add them to the pan and pour in heavy cream or sour cream. For baking, we will need cocotte makers (ceramic shallow pots with handles). In them we put honey mushrooms with onions and sour cream and cover everything with grated cream cheese.
6. The oven should be preheated to 150 degrees. It takes about 7 minutes for the cheese to melt, which is an indicator of the dish’s readiness.
7. I hope you find the recipe useful. Bon appetit.

Have you tried cooking julienne yet? It's quick, easy and delicious.

7 simple recipes with honey mushrooms

Cocotte makers are small portion bowls with a handle that look like a smaller copy of a ladle. Now in stores there are any: both metal and ceramic. It all depends on your taste. Julienne is prepared in the same way in both containers. Many who do not have cocotte makers use improvised means to prepare julienne. These can be pots or just a baking dish.

The most common foods for julienne are, of course, chicken and mushrooms. You can take any chicken; chicken is also chicken in Africa. But the mushrooms in our recipe are honey mushrooms, or honey mushrooms, as they were called before. Honey mushrooms are late autumn mushrooms. If you were lucky enough to be in the forest on the last fine days and you came across a beautiful stump studded with a brood of modest mushrooms, then consider yourself lucky. True, you have to be careful, false honey mushrooms grow the same way. And they are distinguished by: 1) the color of the cap, in false mushrooms the color of the cap is bright, in real honey mushrooms there is a faint ocher color; 2) in real honey mushrooms, the cap has sparse plates on the bottom, while false mushrooms have no scales on the cap; 3) real mushrooms have a ring-cuff on the leg, but false ones do not; 4) real ones have white flesh, false ones have yellow and bitter flesh. Honey mushrooms, despite their unpresentable appearance, are delicious mushrooms. Let's make sure of this by preparing honey mushroom julienne with chicken.

To prepare honey mushroom julienne with chicken, we will need:

chicken meat – 500 g honey mushrooms – 300 g onion – 1 pc. hard cheese – 100 g wheat flour – 50 g butter – 50 g sour cream – 250 g salt, pepper

How to cook julienne with chicken and honey mushrooms:

1. Cut the chicken into thin pieces and fry in vegetable oil until cooked. 2. Chop the mushrooms not finely, so that you can feel the mushroom. Fry with onions in butter. Let it simmer a little. 3. Prepare the sauce. Fry the flour, first add a piece of melted butter to it, then beat in sour cream, stirring so that no lumps form. 4. Place chicken and mushrooms in the prepared bowl, add salt and pepper, add seasonings if desired, and pour sauce on top. 5. Grate the cheese and sprinkle on our dish. 6. Place in a preheated oven for baking. It takes 10-15 minutes for the cheese to form a golden crust. This time is enough to prepare your hot appetizer - julienne. 7. Serve immediately.

Meat and mushrooms in sour cream are nutritious, high in calories and surprisingly tasty. Bon appetit!

More recipes

Julienne in a baguette

• Cream (40% or 60%) – 70 ml
• Onions (medium) - 3 pcs.
• Vegetable oil - 3 tbsp. l.
• Flour - 2 tbsp.

Recipe: Julienne with honey mushrooms - In the oven

Cooking "Julienne in a baguette"

We prepare julienne in any way you like. For example: Wash the mushrooms, dry them, chop them finely, fry in vegetable oil until the liquid evaporates. Using a slotted spoon, carefully remove the mushrooms from the oil into another bowl. In the oil remaining in the pan, fry very finely chopped onion over low heat until completely transparent. The onion should then dissolve in the sauce, i.e. do not burn and become completely soft. Return the mushrooms to the pan, add finely chopped chicken (or sausages, or ham, or fried bacon - whatever is in the refrigerator), heat everything together, sprinkle with flour, heat through, stirring continuously. Add cream, 1 glass of warm water, salt, spices, mix, simmer for all minutes. 10, stirring occasionally. You should get a lot of thick sauce. Cut the baguette into even pieces, select the crumb, cutting along the walls with a sharp knife. If the bottom turns out to be full of holes, “repair” it with a circle of crumb. Place the baguette cups in a lightly greased pan, spread the julienne, sprinkle with cheese. Bake in a hot oven (180*C) for 10-15 minutes, at the end switch to the grill to brown the cheese. The cups make enough for 2-3 “bites” - you can eat them like pies, without utensils. Very good for a buffet - make in advance, remove from the refrigerator at the right time and reheat in the microwave. Convenient as lunch for work - filling and tasty. Yes!!! I dry the crumb while it’s still warm, crush it with my hands - I get excellent breadcrumbs. The photographs show half of the declared products.

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