Mushroom julienne (julienne) from champignons in a pan: the best recipes with photos

Julienne with champignons in a pan is a simple and quick recipe. He firmly entered our kitchen. True, an oven is often used to prepare it. But for those housewives whose stove does not provide for an oven, there is a good alternative. The taste of a mushroom appetizer in a pan is in no way inferior.

How to cook champignon julienne in a pan

Any dishes that included thinly sliced ​​mushrooms and vegetables were originally called julienne. In Russia, this is the name for mushrooms with cheese and sauce. To make them tasty and not lose the original aroma, you need to know some rules:

1. Any mushrooms are suitable for a snack: fresh, frozen, dried, canned. Mushrooms are most often used. They are washed before cooking. Fresh specimens are cleaned. Dried be sure to soak in hot water until swelling, then wring out.
2. Be sure to cut them into thin slices.
3. If meat julienne is being prepared, then finely chopped skinless chicken fillet is added to it. There are also recipes with fish and shrimp.

Classic champignon julienne in a pan

The classic recipe for champignon julienne in a pan is a hearty dish that is best eaten hot with fresh bread. For him you will need:

• 400 g champignons;
• one carrot;
• onion head;
• 80 g mozzarella;
• 400 ml cream;
• olive oil;
• paprika;
• ground black pepper;
• salt.

Mushrooms can be cut into pieces of any size

Cooking method:

1. Fry the finely chopped onion in olive oil until golden brown, add a little salt and pepper.
2. Grate one carrot, transfer to the onion, simmer until soft.
3. Cut the washed mushrooms into thin slices. Put with vegetables, pepper and salt, fry.
4. In a separate bowl, combine sour cream and milk.
5. Pour dairy products to the julienne, simmer after boiling, covering with a lid, about 10 minutes.
6. The final step is adding the mozzarella. It needs to be grated, poured into a snack and allowed to melt, covered with a lid.

After 5 minutes, you can remove the dishes from the heat and serve.

Julienne with mushrooms and cheese in a pan

If the house does not have portioned cocotte makers, they can be easily replaced with a regular frying pan. The appetizer will not become less delicious. For her you need to prepare:

• 400 g of mushrooms;
• 200 ml cream (10%);
• 2 tbsp. l. flour;
• one onion;
• 50 g of hard cheese;
• vegetable oil;
• pepper and sea salt.

Cooking method:

1. Chop the onion in half rings and put in a preheated pan, sprinkle with a pinch of sea salt. Leave until light caramelization.
2. Cut the peeled champignons into four pieces, add to the onion. Fry for another 3-4 minutes, until a thin crust appears.
3. Sprinkle with flour and stir.
4. Pour in the cream, season with nutmeg and pepper, and season with salt.
5. Simmer all together over moderate heat for 5-7 minutes.
6. Cut the cheese into small pieces, sprinkle it on the snack. Leave it covered for a few minutes so that the cheese has time to melt.

Julienne with chicken and mushrooms in a pan

You can serve mushroom julienne with chicken for lunch or dinner, along with a vegetable salad. Required for cooking:

• 500 g chicken fillet;
• 400 g of fresh mushrooms;
• 400 g sour cream;
• 200 g of cheese;
• a pinch of starch;
• frying oil.

The contents of the pan must be stirred so that the ingredients do not burn.

Cooking method:

1. Fry medium-sized pieces of meat.
2. Cut the mushrooms into slices or cubes, send to the chicken, salt and season. Simmer over medium heat until tender.
3. At the same time, for pouring, mix sour cream and starch, add a little salt and leave for a quarter of an hour. The starch should swell.
4. Pour the resulting sauce into a pan with mushrooms and chicken. Mix everything and simmer after boiling for 3-4 minutes.
5. At this time, grate the hard cheese on a medium-sized grater. Sprinkle them with a snack and wait until it melts, covering with a lid.

The appetizing chicken dish can be served in 20 minutes.

Champignon julienne with sour cream in a pan

Even a novice cook can make julienne from fresh champignons in a pan. You can serve the appetizer with potatoes. Ingredient List:

• 500 g of champignons;
• 150 g of cheese;
• 20 g medium fat cream;
• 1 tbsp. l. sour cream;
• 50 g butter;
• one head of onion;
• one large carrot;
• salt and seasonings to taste.

Cooking method:

1. Wash and peel champignons, carrots and onions. Cut the mushrooms into cubes, the onion into half rings. Use a coarse grater to chop the carrots.
2. Lightly fry the vegetables in oil.
3. Simultaneously simmer the mushrooms in another frying pan or stewpan in butter for 10-15 minutes.
4. Add sautéed carrots and onions to the mushrooms. Salt, season. Simmer them together for another 15 minutes.
5. Then add cream and sour cream to the boiling mass. You can put a bay leaf and leave it to simmer again for 15 minutes over low heat.
6. After the cream becomes thick, add the grated cheese.
7. After 5-6 minutes, it can be removed from the stove and served.

A very simple recipe for julienne with mushrooms in a pan

When there is a need to quickly prepare a simple but hearty dish, the recipe for julienne with canned mushrooms makes it easy to cope with this task. For cooking you need:

• 2 cans of canned mushrooms;
• 300 ml of milk;
• 150 g of hard cheese;
• 2 heads of onions;
• olive oil;
• 3 tbsp. l. wheat flour;
• salt and pepper.

For julienne, you can take not only champignons, dishes with any forest mushrooms are delicious.

Cooking method:

1. Drain the champignons and put in a frying pan greased with olive oil.
2. Add the diced onion. Fry until tender.
3. Combine the cream and flour until the lumps disappear. Season with salt and pepper.
4. Pour the sauce into the julienne and simmer for 15 minutes over medium heat. Stir from time to time.
5. At the final stage, sprinkle with grated cheese and hold for a few minutes under the lid.

The quick dish is ready, you can garnish with sprigs of parsley or dill.

Champignon julienne in a pan with herbs and garlic

For lovers of spicy appetizers, the Julienne recipe with herbs and garlic is suitable. For him you will need:

• 400 g champignons;
• 100 g of cottage cheese;
• 100 g mozzarella;
• 200-250 ml of chicken broth;
• 300 g bacon;
• 50 g butter;
• 3 cloves of garlic;
• 1 tbsp. l. flour;
• ground black pepper;
• salt;
• a few sprigs of parsley.

Cooking method:

1. To prepare julienne, take whole mushrooms. They are salted and fried in butter until a brownish crust.
2. Prepare chicken broth - dissolve one cube in a cup of water.
3. Bacon is cut into thin slices, fried with mushrooms.
4. Pour in part of the broth, begin to stew.
5. Chop the garlic, stir with the remaining broth and cottage cheese. Add to the pan.
6. Then cheese and chopped parsley are poured in turn. The fire is reduced.
7. As soon as the cheese becomes thick, add a spoonful of flour, preferably corn flour. Julienne is left to stew for another 10 minutes.

Champignon julienne in a pan with cream and nutmeg

You can use nutmeg to add a subtle flavor to the dish. For four servings, prepare the following ingredients:

• 450 g of champignons;
• onion head;
• 250 ml of milk;
• 50 g of cheese;
• olive oil;
• 50 g butter;
• 2 tbsp. l. wheat flour;
• 2 cloves of garlic;
• a pinch of nutmeg;
• salt, paprika, black ground pepper;
• greens for serving.

Nutmeg adds a subtle flavor to the snack

Cooking method:

1. Cut the champignons and onions into strips. Chop the garlic.
2. Saute vegetables in olive oil.
3. Add mushrooms and a little water, sprinkle with salt, pepper and paprika, simmer until tender.
4. Prepare the sauce for dressing. Take butter, heat in a frying pan.
5. Add wheat flour and mix well to get rid of any lumps.
6. Pour in warm milk little by little.
7. Stir the sauce and season with nutmeg.
8. Add it to the mushroom mixture. Simmer for 5-7 minutes.
9. Sprinkle with grated cheese.

Ready-made julienne without delay to treat relatives or friends until it cools down.

Conclusion

Julienne with champignons in a frying pan has become a real salvation for housewives, who consider this dish too laborious to prepare. The dish that came to us from French cuisine has long become an integral part of the menu. It combines the delicate mushroom flavor loved by many and the delicious aroma of a cheese crust.

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