In general, julienne with mushrooms is included in the list of favorite snacks. This nutritious dish has recently been increasingly served by Russian housewives as an unusual hot dish. Especially if the recipe involves the use of meat.

Ingredients: onion, 120 g cheese, 60 g full-fat butter, salt, 330 g champignons, 40 g white flour, 1.5 cups full-fat milk, a pinch of nutmeg.

1. Thin slices of washed and peeled mushrooms are fried along with onion cubes until all the released juice has evaporated from the pan. The mass is immediately salted and sprinkled with nutmeg.
2. Melt the butter separately and mix with flour until smooth. Milk is poured here in portions. There should be no lumps in the liquid.
3. Mushrooms and onions are placed in cocotte makers, and a handful of grated cheese is poured on top. Everything is mixed and poured with sauce.

Prepare the classic julienne with mushrooms in a well-heated oven for 17-20 minutes.

Recipe for cooking chicken in a frying pan

Ingredients: 420 g chicken fillet, 330 g mushrooms, a large spoon of flour, a full glass of full-fat sour cream, 3 tbsp. spoons of grated hard cheese, 5 tbsp. spoons of butter, a glass of milk, salt, a mixture of peppers.

1. For the sauce, flour is fried in half the butter. Milk is poured here, and after the liquid boils, sour cream and salt are added.
2. Separately, chicken pieces are fried in the remaining oil. Then plates of mushrooms are laid out on top of the whitened meat. The ingredients are salted, peppered and simmered until cooked.
3. The contents of the frying pan from the second step are filled with creamy sauce.
4. Grated cheese is poured on top.

After another 6-7 minutes, the julienne with mushrooms in the frying pan is baked for half an hour at 180 degrees.

How to make a dish in the oven?

Ingredients: 420 g of champignons, onion, half a glass of sour cream, 170-190 g of hard cheese, salt, a bunch of parsley.

1. Onions and mushrooms are cut into small cubes. Next, they are fried in well-heated fat until fully cooked. The mixture is immediately salted. You can use any aromatic herbs.
2. Place sour cream in a frying pan. The mass is mixed, covered with a lid and simmered for 17-20 minutes.
3. The contents of the frying pan are transferred into special molds.

Julienne is cooked at 180-190 degrees for about half an hour. All that remains is to decorate it with chopped parsley.

In tartlets with mushrooms and chicken

Ingredients: a full glass of medium fat sour cream, the same amount of milk, 320 g chicken fillet, 180 g champignons, 90 g cheese (hard), a large spoon of wheat flour, 15-17 tartlets, 40 g butter, table salt, seasonings.

1. Thin slices of mushrooms are fried over moderate heat until golden brown. All moisture released from the pan should evaporate.
2. Chicken is boiled in salted water until cooked. When it has cooled, the meat is cut into strips or simply disassembled into fibers, after which it is laid out with the mushrooms. The products are sprinkled with salt and selected seasonings.
3. To make the sauce, melt the butter in a saucepan and gradually add flour while stirring constantly. The mixture should be homogeneous. When it boils, you can pour the ingredients with milk. After the next boil, the sauce is removed from the heat and cooled slightly. Then sour cream is added to it.
4. The mixture of mushrooms and chicken is distributed among the tartlets. The sauce is poured on top. Sprinkle the pieces with grated cheese.

Bake julienne in tartlets with mushrooms and chicken in the oven for 15-17 minutes.

With added potatoes

Ingredients: 10-11 boiled potatoes, 470 g champignons, 220 g hard cheese and 130 g processed cheese, 4-5 garlic cloves, 2 onions, 2 tbsp. spoons of flour, 2 eggs, 2 tbsp. spoons of butter, salt.

1. Thin slices of mushrooms are fried along with onion cubes until cooked.
2. Boiled potatoes are cut into small cubes.
3. Fry the flour in a dry frying pan for a couple of minutes until golden. Next, butter is added here. Frying continues until the flour absorbs it.
4. While stirring, pour a little hot water into the pan. When the liquid boils, melted cheese is poured into it. The mixture is salted and removed from the heat. When it cools down a little, you can add raw eggs here. The sauce is well mixed until smooth.
5. Pieces of potatoes and mushrooms, fried with onions, are placed in equal quantities at the bottom of the pots. The components are poured with sauce on top.
6. All that remains is to sprinkle the pieces with grated cheese and place them in a preheated oven for 25-35 minutes.

You can prepare the same julienne with chicken and mushrooms. In this case, along with the potatoes, pieces of boiled chicken are simply added to the bottom of the pot.

In a slow cooker

Ingredients: half a kilo of champignons, onion, 120 g of cheese, a full glass of heavy cream, 2-3 tbsp. spoons of butter, a large spoon of white flour, a mixture of colored peppers, fine salt. How to cook julienne with mushrooms in a slow cooker is described below.

1. In the “Baking” program, randomly chopped onions and fresh mushrooms are fried in butter. If you are using forest champignons rather than champignons, you will need to boil them in a separate bowl in advance. Cook mushrooms and onions for 20-25 minutes.
2. When all the excess liquid from the bowl has evaporated, you can add flour to it and cook the mixture for another 6-7 minutes.
3. Next, cream is poured into the container, the ingredients are mixed, the “smart pan” is closed, and cooking continues for another 10-12 minutes.
4. All that remains is to pour the cheese on top of the treat and place it on heat for 10 minutes.

1. Small pieces of mushrooms and onions are fried in any fat. When all the liquid released from the products has evaporated, you can add small pieces of chicken to them.
2. Immediately add sour cream and salt to the frying pan. You can use any aromatic herbs. The mixture is fried until the meat is completely cooked.
3. The “caps” of the buns are cut off and the pulp is removed from the middle. The blanks are filled with filling and generously sprinkled with grated cheese.

This unusual julienne with mushrooms and cheese is baked in the oven for 10-12 minutes.

With smoked chicken

Ingredients: 440 g of champignons, 25 g of flour, 180 g of cheese (hard), half a glass of full-fat sour cream and the same amount of cream, 40 g of butter, onion, 380 g of smoked chicken breast.

1. Pieces of mushrooms are fried until the liquid released from the pan evaporates. Then onion cubes are sent there, which are cooked until golden. The mass is salted to taste, and the breast torn into fibers is added to it.
2. At this stage, flour is poured into the frying pan. After a couple of minutes, you can pour cream over the ingredients and add sour cream. The dish simmers under the lid for another 10-12 minutes.
3. Lastly, the dish is sprinkled with grated cheese.

Until fully cooked, you need to keep it for another 10 minutes on low heat.

Wash the legs, place in a pan of boiling water and bring to a boil.
Reduce the heat, remove the foam with a slotted spoon, add the peeled whole onion, and cook at low simmer for 40-50 minutes.
15 minutes before cooking, add bay leaf, salt and pepper to taste.

Remove the legs from the broth and cool.
Separate the meat from the bones and cut into strips.
Peel the onion and cut into quarter rings.
Sort the mushrooms, peel, wash and boil for 10 minutes (cut large mushrooms into several parts).
Drain the mushrooms in a colander and cut into small pieces.

Tip 1. If you boil the legs the day before, the cooking time for julienne is significantly reduced.

Tip 2. It is not necessary to boil wild mushrooms. They can be cut into small pieces and fried until cooked.
Instead of wild mushrooms, you can use champignons.
If desired, julienne can be prepared without adding mushrooms.

Heat a little vegetable oil in a frying pan, add mushrooms, add salt and fry until the liquid evaporates.
When the liquid has evaporated, add a piece of butter and fry for 6-8 minutes, stirring occasionally.

Transfer mushrooms to a bowl.
Heat the butter and vegetable oil in a frying pan, add the onion, salt and pepper.
Fry the onion until soft, stirring occasionally, and remove the pan from the heat.

Onions play an important role in julienne. The weight of onions is approximately the same as that of chicken.

You need to fry the onion for a long time, over low heat. There should be quite a lot of oil so that the onions do not burn and dry out, but slowly simmer in the oil. It should become very soft, almost dissolve in the oil.

Add mushrooms, chicken to the fried onions and stir.

Sprinkle with flour and stir.

Add sour cream, stir and return the pan to low heat.

Bring to a boil and cook for 1-2 minutes, stirring.
Salt and pepper the julienne, to taste.
Place in cocotte makers or portioned ceramic molds.

Sprinkle thickly with grated cheese.
Bake for 5-10 minutes until the cheese melts in an oven preheated to 180°C.

Probably every person today has heard about such a French dish as “julienne,” but few of us have tried it. In our article we will talk exactly about how to prepare this dish at home, although it may taste different from the original. Why will this happen? The main difference will be that we will be making a hot dish, seasoned with a lot of cheese and sauce, while a real “julienne” is a vegetable cut for a salad or soup. Despite such difficulties, the dish is prepared very simply and easily. Our housewives love to add chicken meat to it and pour creamy sauce over the mushrooms - this is exactly the kind of “julienne” we most often see at holiday feasts.

Preparing to cook at home

First, we need to prepare for cooking, and this means that we need to select special utensils. The best choice for food would be small bowls that have a long handle. If you do not have such dishes, then the dish can be served in small pots or ramekins in which meat is baked. In some cases, you can even use tartlets. So, you have resolved the issue with the dishes and now you can move on to the next stage of preparation.

First of all, you need to decide what meat to use and how to cook it. The best choice for this dish would be chicken. The chicken must be boiled, the skin removed and then cut into small square pieces or oblong straws. Almost all parts of the bird can be used for this cutting.

The second, most important component of the dish is mushrooms. You need to chop them and fry them in a frying pan. The main thing is not to overdo it and make sure that the mushrooms not only complement the dish, but stand out from the general background and add a unique aroma.

In addition to the meat filling and mushrooms, the sauce occupies a special place. For this purpose, you can use mayonnaise, but it is better not to do this and if you have time, then prepare the dressing yourself. In any case, if possible, try to prepare the sauce - this will give the dish a special taste.

Making julienne at home

So, you already know approximately how to prepare for the cooking process, and now you can move on to studying recipes. True, in any case, it is better to prepare it once than to re-read it ten times. It should be noted that the number of cooking methods is very large and each of them is unique in its own way and the dish turns out special. If you want, you can prepare julienne according to different recipes, compare their tastes and choose the best one. True, most of them differ only in some subtleties, for example, the presence of onions, but it is these that change the entire taste.

First recipe

This is probably the most popular julienne recipe in our country. It is distinguished by the fact that it uses champignons - one of the most affordable mushrooms that can be easily bought in any store. The original uses cream, but you can substitute sour cream if you don't have it.

You will need

1. Half a kilo of chicken fillet
2. About three hundred grams of champignons
3. A couple of large onions
4. About two hundred grams of hard cheese
5. About three hundred grams of cream (or the same amount of sour cream)
6. Two large spoons of flour
7. Vegetable oil
8. Spices to taste
9. A pinch of salt

Preparation

First you need to boil the meat and chop it into small cubes. After this, chop the onion and mushrooms, which we fry together in a frying pan; you can add salt or pepper to them. Once you are done with this part, you can move on to making the sauce. Pour flour into a dry frying pan and begin to fry it, while adding cream (or sour cream) to it, salt this mixture and wait until it boils. It is important that the flour does not burn. Having finished with the sauce, pour it into molds and add cheese and other ingredients to it. If you're cooking everything in one container, it's a good idea to add the cheese right away. Place the molds in the oven for half an hour. After this, the dish will be ready.

Second recipe

Unlike the previous one, in this recipe we will add smoked meat and olives to the julienne - you will get a completely new taste.

You will need

1. One chicken
2. Two hundred grams of mushrooms
3. The same amount of smoked meat
4. A couple of onions
5. About one hundred grams of sour cream
6. Same amount of cheese
7. One jar of olives
8. One and a half cups of broth (best from chicken)
9. Spices to taste

Preparation

Boil the chicken, peel it from the skin and cut it into strips. Separately chop the onion and mushrooms and fry the whole mixture together. If you like spicy dishes, you can immediately sprinkle everything with salt or pepper. After this, mix the following components: flour, broth, meat, smoked meats. Lightly fry them all. Now we need to put the julienne into molds and place in the oven for about twenty minutes. At the final stage, sprinkle the dish with cheese, wait until it melts - everything is ready. You can serve the dish to the table.

This is a good option for a holiday. Today we will tell you how to cook julienne in different ways. You will also find out the sauce options for this dish.

Components:

• champignons – 0.3 kg;
• sour cream – 0.4 kg;
• pepper – 2 pinches;
• non-fragrant oil - 3 tbsp. spoons;
• fillet (chicken) – 0.3 kg;
• hard cheese – 0.2 kg;
• salt – 0.5 teaspoon;
• onion - 2 heads;
• premium flour – 2 tbsp. spoons.

Preparation:

1. Peel the onion and cut into cubes.
2. Rinse the fillets and dry with paper towels or napkins.
3. Cut the chicken into small squares. Their approximate size is 1.5-2 centimeters.
4. Grease a frying pan with vegetable oil and heat it over medium heat.
5. Place the fillet and onion in a hot frying pan. Fry these ingredients until golden brown.
6. Wash the champignons and cut off the dark parts. Cut them into four pieces.
7. Add mushrooms to fried meat. They will immediately release juice, and the entire contents of the pan will be stewed in it.
8. Pour sifted flour into a separate bowl and fry it until brown.
9. Add sour cream to the fried flour. Add salt and pepper to the sauce. Mix everything.
10. Add the sauce to the mushroom mixture and mix.
11. Now transfer the sour cream mixture into pots.
12. Grate hard cheese on a large grater and sprinkle it over the mushroom mixture.
13. Preheat the oven to 180 degrees. Place the pots inside; there is no need to cover them with a lid.
14. After 20 minutes, the julienne will be ready.

Bake in a loaf of bread in the oven

Ingredients:

• round bread - 1 piece;
• onion – 0.3 kg;
• white wine (dry) – 80 ml;
• salt and ground pepper - to taste;
• chicken breast – 0.7 kg;
• hard cheese – 0.15 kg;
• sour cream – 4 tbsp. spoons;
• mushrooms – 0.6 kg;
• olive oil – 3 tbsp. spoons.

Preparation:

1. Cut the washed onion into large cubes.
2. Cut the champignons into thin slices.
3. Trim the skin, fat and bones from the breast.
4. Cut the fillet into small cubes.
5. Place chicken meat in a separate container. Add salt, a spoonful of olive oil and pepper to it. Mix everything and leave the fillet to marinate for 15 minutes.
6. Fry chicken in a hot frying pan, approximate time: 3-5 minutes. Remove meat from pan. During frying, there is no need to lubricate the surface, because we previously added oil to the chicken.
7. Now grease the frying pan with the remaining oil and fry the onions in it until transparent.
8. Pour in dry wine and turn up the heat to high.
9. When the wine has evaporated, add the champignons and fry them until tender. At the end of cooking, add a little salt to them.
10. Add sour cream to the mushrooms and reduce heat. Simmer the mixture over low heat for several minutes.
11. Cut the top off the bread and scoop out the crumb.
12. Line a baking sheet with foil or parchment and place the bread there.
13. Place only half of the mushroom mixture inside.
14. Place the entire fried chicken in a second layer.
15. Now place the remaining mushrooms.
16. Place the grated cheese in the last, fourth layer.
17. Place the julienne in an oven preheated to 180-190 degrees for 5-10 minutes.
18. After the specified time, a beautiful, aromatic dish will come out. Serve along with vegetables.

Classic julienne with chicken and mushrooms in the oven

Components:

• champignons – 0.5 kg;
• pepper and salt;
• fillet – 0.6 kg;
• ground nutmeg – ½ teaspoon;
• cheese – 0.2 kg;
• cream (fat content 15-20%) – 0.5 l;
• onion – 2 heads;
• flour – 2 tbsp. spoons.

Preparation:

1. Fill a saucepan with water and bring it to a boil. Now salt it and put the washed chicken inside. Cook it until done.
2. Heat a dry frying pan and fry the flour in it.
3. Now pour in the cream in a very thin stream. Whisk the mixture constantly to prevent lumps from forming. Add nutmeg. When the sauce boils, remove it from the heat.
4. Finely chop the onion and fry it in a frying pan until golden brown.
5. Cut the champignons into strips. Add them to the browned onions. Fry the mushrooms until golden brown, 5 minutes before readiness, salt the champignons.
6. Cut the chicken into thin slices. Transfer it to the mushrooms, fry everything together for about 2 minutes.
7. Pour the sauce over everything and simmer the mixture a little. About 5 minutes. Add salt and pepper if necessary.
8. Transfer the julienne to a baking sheet. Sprinkle cheese on top of everything.
9. Bake the dish for about 20-30 minutes at a temperature of 180 degrees.

In puff pastry baskets

Now it’s time for an unusual recipe, because now we are not only preparing julienne with mushrooms and chicken. We’ll also make special baskets. Crispy dough is a very good addition to the finished dish.

Ingredients:

• puff pastry (yeast) – 0.5 kg;
• salt, basil and black pepper - to taste;
• onion (onion) – 2-3 heads;
• chicken fillet – 0.5 kg;
• hard cheese – 0.1 kg;
• champignons – 0.2 kg;
• sour cream – 5 tbsp. spoons

Preparation:

1. Take the dough out in advance to defrost.
2. Cut the chicken meat into strips.
3. Cut the champignons into slices.
4. Finely chop the onion.
5. Grate hard cheese on a large grater or cut into thin slices.
6. Grease the pan with oil. Fry the chicken on a hot surface.
7. Add mushrooms. When they release their juice, add the onion.
8. When all the contents of the pan are fried, you can add salt, basil and pepper.
9. Add sour cream. Set the heat to minimum and simmer the julienne for about 10 minutes.
10. Dust a cutting board with flour and roll out the dough on it. It should be very thin.
11. Prepare small baking dishes. Cut out circles of the required diameter for them.
12. Grease the molds with oil and place the dough inside.
13. Place sour cream mixture in each basket. Place the julienne in the oven for 15-20 minutes.
14. Remove the baskets from the oven and sprinkle them with cheese. Let them bake for another 5 minutes.
15. Garnish the finished julienne with fresh herbs and serve. Enjoy your meal!

Options for julienne sauce with mushrooms and chicken

In addition to the recipes already listed, we suggest trying the following sauce options:

Creamy

Ingredients:

• cream (fat content 20%) – 0.2 l;
• butter – 20 grams;
• wheat flour – 1 tbsp. spoon;
• nutmeg – 2 pinches.

Preparation:

1. Sift the flour.
2. Fry the wheat flour over medium heat for about 60 seconds.
3. Add a piece of butter, mix everything and fry for about another minute. Now remove the pan from the heat.
4. Heat the cream in a saucepan. Add the oil mass to them. Mix everything. If lumps appear, beat the sauce with a mixer.
5. When the mixture boils, remove from heat. The sauce is ready.

On broth

Ingredients:

• sour cream – 0.15 kg;
• chicken broth – 0.1 l;
• flour – 2 tbsp. spoons;
• butter – 50-60 grams.

Preparation:

1. Heat the flour and add butter to it.
2. When the mass becomes homogeneous, add sour cream. Whisk the sauce.
3. Pour chicken broth into the heated mixture.
4. At the end of cooking, add salt and pepper. Whisk everything together to achieve a homogeneous consistency. The julienne sauce is ready.

Bechamel

Ingredients:

• butter – 50 grams;
• salt - to taste;
• wheat flour – 2 tbsp. spoons;
• sunflower oil – 2 tbsp. spoons;
• milk – 0.7 l.

Preparation:

1. Heat the butter in a saucepan.
2. When it melts, add flour.
3. You can add milk to the warm mixture. Pour it in a very thin stream, stirring constantly.
4. Wait for the mixture to boil. Cook it over low heat and don’t forget to stir.
5. Add salt and turn the heat to low. Cook the sauce to the desired consistency. The longer you cook, the thicker it will be.
6. Bechamel sauce is suitable not only for julienne, but also for other dishes. Therefore, if you still have it, don’t be upset. You will quickly find a use for it.

With mushrooms and smoked chicken (microwave)

Components:

• smoked chicken (legs) – 2 pieces;
• salt and ground black pepper - to taste;
• cream – 0.1 l;
• turnip onions – 3 pieces;
• hard cheese – 0.2 kg;
• champignons (fresh) – 0.5 kg;
• mayonnaise – 2 tbsp. spoons;
• non-fragrant oil - for frying.

Preparation:

1. Finely chop the mushrooms and fry them in refined oil. 5 minutes before the end of cooking, add finely chopped onion.
2. When the mushrooms turn golden, add salt and ground pepper.
3. Coarsely grate the cheese.
4. Cut out the chicken flesh from the legs. Cut it into small cubes.
5. Now take a deep microwave dish and place all the components in it in layers: 1) Smoked chicken; 2) Mushrooms fried with onions; 3) Cream; 4) Grated cheese; 5) Mayonnaise.

Components:

• chicken fillet – 2 pieces;
• flour – 2 tbsp. spoons;
• tartlets – 1 package;
• hard cheese – 0.1 kg;
• champignons – 0.3 kg;
• cream –0.3 kg;
• salt, ground pepper - to taste;
• onions - 2 turnips.

Preparation:

1. Boil the chicken fillets.
2. Finely chop the onion.
3. Cut the champignons into slices.
4. Cut the finished fillet into strips.
5. Fry mushrooms with onions. Sprinkle with salt.
6. 5 minutes before the end of cooking, add the chopped fillet.
7. Fry the flour in a frying pan. Add cream, sprinkle the sauce with pepper and cook until it boils.
8. Pour cream over mushroom mixture. Simmer everything together over low heat for about 5 minutes.
9. Now transfer the julienne into the tartlets. Sprinkle them with hard cheese on top.
10. Bake the tartlets for about 10-15 minutes. The optimal temperature is 180 degrees.
11. Transfer the finished tartlets to a beautiful dish and serve. Bon appetit!

Julienne is a wonderful French dish that is usually served on a festive table. But preparing julienne is not at all difficult, so it can be served on weekday evenings. True, thanks to the use of sour cream sauce, the dish is quite high in calories - you shouldn’t cook it very often.

Julienne with mushrooms - food preparation

Real mushroom julienne is prepared not only from fresh, but also from canned, frozen or dried mushrooms. Canned mushrooms should be placed in a colander, frozen ones should be rinsed with running water and then squeezed out, and dried ones should be soaked in hot water, wait until they swell and squeeze out.

Julienne made from fresh mushrooms is the most common - such mushrooms should be peeled and washed. It is important to cut the mushrooms correctly. For julienne, mushrooms need to be cut into thin strips - this will not only ensure the beautiful appearance of the dish, but also make its taste more harmonious.

If meat is added to the mushroom julienne, then you should choose parts of legs, thighs or chicken fillets. The meat must be peeled and then cut into thin strips. It is better to cut onions into half rings or rings.

The sauce with which the julienne is seasoned is also important. It’s better to take either sour cream (sour cream + mayonnaise or sour cream thickened with egg). You can also use bechamel - flour toasted until slightly brown and mixed with butter and milk.

Julienne with mushrooms - preparing dishes

Cocotte makers are used to prepare julienne. In the same forms, julienne is served on the table. If there are no cocotte makers, then you can use small clay pots or muffin tins. When serving, cocotte makers should be placed on plates covered with napkins. You can also use tartlets or small unleavened buns, from which you must first remove the pulp.

Julienne with mushrooms - the best recipes

Recipe 1: classic julienne with chicken and mushrooms

Description: This recipe is a classic of the genre because both mushrooms and chicken are added when preparing it.

Ingredients:
500 grams of chicken fillet,
500 grams of mushrooms,
200 grams of hard cheese,
200 grams of onion,
300 grams of sour cream,
butter, salt, pepper.

Cooking method:
1. The onion must be cut into small pieces and fried in a frying pan until transparent. You shouldn’t keep it on the gas for too long, since the onion should only highlight the aroma and taste of the dish.
2. Place chicken and mushrooms in a frying pan with the onions. Lightly salt and pepper. And everything must be fried together until cooked. After waiting for the moisture to evaporate, turn off the heat.
3. Julienne molds should be greased with butter. Then you need to put the fried foods in them, then pour in the pre-prepared sauce or sour cream, and finally sprinkle with grated cheese. Then place the molds in a heated oven for a quarter of an hour.
4. It’s easy to determine the readiness of julienne - a crispy golden crust will indicate that the dish can be removed.

Recipe 2: julienne with champignons

Description: This recipe simplifies the preparation of julienne with mushrooms - only mushrooms are used here. By the way, it is not necessary to use champignons for cooking; oyster mushrooms, porcini mushrooms, and boletus mushrooms are also suitable. The prepared dish can be decorated with parsley leaves.

Ingredients:
500 grams of champignons,
300 grams of hard cheese,
a couple of onions,
200 grams of sour cream,
vegetable oil, pepper, salt.

Cooking method:
1. To begin with, cut the onion into small pieces and place it in a frying pan hot with oil. The onion should be fried until golden brown.
2. The champignons need to be washed and cut into 4 parts - they should be placed in the frying pan with the onions.
3. Add sour cream to already fried mushrooms. If a lot of juice is formed, then you should add a pinch of flour and then simmer it all. Add pepper and salt to taste.
4. You need to simmer the julienne for about 5 minutes, after which the dish should be sprinkled with grated cheese. Wait until it melts and you can put the julienne into the tartlets. Another option: before adding cheese, you can put the julienne into cocotte bowls, and then sprinkle with cheese and place in the oven for 5 minutes.

Recipe 3: Mushroom julienne with spinach

Description: Greens can add a spicy flavor to almost any dish. It especially enlivens julienne, which, thanks to sour cream, is very filling.

Ingredients:
400 grams of mushrooms,
200 grams of frozen spinach,
300 grams of sour cream,
a tablespoon of vegetable oil,
garlic clove,
70 grams of cheese,
salt, black pepper.

Cooking method:
1. It is necessary to prepare mushrooms for julienne - these can be champignons, or even better if you take porcini mushrooms or chanterelles. Mushrooms should be washed and cut into pieces.
2. Spinach must be thawed, then pour out the liquid and chop the greens.
3. Heat the oil in a frying pan and fry the mushrooms with a pre-chopped clove of garlic. Then add sour cream and spinach, season with pepper, salt, and then simmer for 5-7 minutes.
4. The mushroom mixture must be placed in small pots and sprinkled with grated cheese on top.
5. Place the julienne pots in an oven preheated to 200 degrees and bake the dish for 10 minutes. Serve hot.