Content
In addition to the traditional methods of preparing forest mushrooms - salting, pickling and frying, you can use them to create real culinary delights. It is very simple to prepare julienne from butter, and its taste will amaze even experienced gourmets. The wide variety of recipes allows everyone to choose a dish that suits their gastronomic preferences perfectly.
How to cook julienne from butter
To get a tasty meal, you need to be responsible in choosing the right ingredients. The oil must be fresh. When collecting them, it is worth giving preference to the younger representatives of the mushroom kingdom, since they are less susceptible to pests. In addition, small specimens have a denser structure and will not fall apart when cooked.
Despite the fact that young boletus does not need preliminary cooking, additional heat treatment will help protect yourself from possible harm to health. Before it, you need to clean the oil from dirt and small insects, and also remove the damaged areas of the cap and legs. It is necessary to remove the oily film from the cap - otherwise the finished julienne will taste bitter.
The key to a quality julienne is quality cream. Since they are the second most important component of the dish, they should not be saved on using a low-fat product. The best cream is 20% fat - it will help to emphasize the mushroom flavor, adding delicate creamy notes. Sometimes, in addition to cream, you can use sour cream to create a slight sourness.
The third fundamental component of the julienne is the bow. Do not use lettuce and red varieties. Traditional onions are great for creating a culinary masterpiece - they add juiciness to the finished dish.
Julienne is pretty easy to cook. Mushrooms and onions are fried until almost completely cooked, then mixed with cream and other additional ingredients. The mixture is transferred to cocotte makers, each sprinkled with cheese and sent to the oven to brown the crust.
Julienne recipes from butter
You can find a large number of recipes and photos of making julienne from butter. Despite this variety, the dish always has basic ingredients - butter, cream and onion. Most often, cooking methods are distinguished only by additional ingredients or used spices. Cheese is almost always used - the basis of a golden brown crust.
In order to make the dish more satisfying, the hostesses and the chef add different types of meat to it. The most common addition is chicken fillet - it has a neutral taste that goes well with the creamy mushroom component. In addition, you can also use meat delicacies. For example, beef tongue blends perfectly with butter and allows you to create a more effective dish.
Other additives include sour cream, milk, flour, butter, and garlic. It's not uncommon to find recipes with ingredients like walnuts, cauliflower, or pasta. Among the spices, the most popular are paprika, black and red peppers.
Butter butter julienne with chicken and cream
One of the most popular and favorite recipes by housewives. The simplicity of preparation, combined with an excellent result that will not leave any family member indifferent, allows it to take its rightful place in personal cookbooks.
To get such a culinary masterpiece, use:
- 400 g fresh butter;
- 400 g chicken fillet;
- 300 ml 20% cream;
- 200 g of hard cheese;
- 2 onions;
- 2 tbsp. l. butter;
- 2 tbsp. l. flour;
- salt and seasonings as desired.
Boil the chicken fillet in slightly salted water for 10 minutes, then cut into small strips. Boil the mushrooms for 20 minutes, then cut into small cubes. Onions are fried in butter until soft.
All ingredients are mixed by adding cream and flour to them. The resulting mass is laid out in cocotte makers. Sprinkle each of them on top with grated cheese on a coarse grater. The cocotte is sent to the oven for 15-20 minutes at a temperature of 180-200 degrees.
Julienne from butter with sour cream and olives
Adding sour cream to a classic recipe is a great opportunity to get a light creamy sourness and additional satiety. Olives are used in the recipe as an original addition required to give it a unique taste.
To prepare julienne you need:
- 500 g oil;
- 1 tbsp. heavy cream;
- 100 g sour cream;
- 50 g pitted olives;
- 2 tbsp. l. flour;
- 1 onion;
- 100 g parmesan;
- butter for frying;
- salt to taste;
- 1 tsp dried basil;
- 1 tsp paprika.
The oil is boiled for 15 minutes in boiling water, after which it is thrown into a colander so that excess water is drained from them. The mushroom bodies are cut into small pieces. At this time, the onions are fried in butter until fully cooked. The olives are cut into pieces. Cream is mixed with sour cream, salt and spices.
The mushrooms are mixed with fried onions and poured over with the prepared creamy sauce. The mass is laid out in cocotte makers and sprinkled on top with a cap of grated cheese. The cocottes are sent to the oven for 20 minutes at a temperature of 180 degrees.
Julienne of butter with tongue
Boiled beef tongue allows you to turn an ordinary dish into a work of culinary art. This ingredient makes julienne tastier and more satisfying at the same time.
To prepare such a great snack, use:
- 200 g beef tongue;
- 200 g butter;
- small onion;
- 100 g of hard cheese;
- 1 tbsp. l. butter
- 200 ml of cream;
- 1 tbsp. l. flour;
- salt to taste;
The mushrooms are boiled for 1/3 hour in salted water, then cut into small cubes. The boiled tongue is cut into strips. The onions are fried in oil until golden brown. All ingredients are mixed and seasoned with cream. Flour and a little salt are added to them to taste.
The cocottes are filled with the resulting mass. Lay a layer of finely grated hard cheese on top. The cocottes are sent to the oven. The cooking process takes place at a temperature of 200 degrees for 10-15 minutes. As soon as the crust is browned, you can take out the julienne and serve it to the table.
Julienne from butter with nuts
Walnuts are a great addition to many dishes. In julienne, they perfectly reveal their taste in combination with mushrooms, onions, chicken and cream and cream cheese.
To prepare such a culinary masterpiece, use:
- 200 g butter;
- 200 g chicken fillet;
- 250 g of hard cheese;
- 150 g of curd cheese;
- 200 g of onions;
- 100 g of walnut kernels;
- 200 ml heavy cream;
- salt and seasonings to taste.
Mushrooms are fried without boiling, together with finely chopped onions until half cooked. Lightly boiled chicken fillet is added to them, fried until a crust appears and removed from heat. Cream, cream cheese and crushed walnuts are mixed in a separate bowl.
All ingredients are mixed and laid out in small cocotte makers. On top of each cocotte maker, a grated cheese hat is made.The cocottes are placed in the oven for 15 minutes at a temperature of 200 degrees.
Calorie content
Due to the large amount of fatty components contained in the product, the calorie content of the finished julienne is high. Foods such as heavy cream, sour cream, and hard cheese are high in fat and have a negative impact on the overall nutritional value.
100 g of butter julienne prepared using traditional technology contains:
- proteins - 6.5 g;
- fats - 8.7 g;
- carbohydrates - 2.8 g;
- calories - 112.8 kcal.
The main advantage of butter julienne is the almost complete absence of carbohydrates. At the same time, depending on the additional ingredients, the calorie content and balance of the BJU can change. If you use less heavy cream and sour cream, you can get a more dietary julienne. Chicken fillet or beef tongue add a lot of pure protein to the dish.
Conclusion
Julienne with butter oils can become a real decoration of any table. The combination of mushrooms, cream and cheese, proven over the centuries, will not leave indifferent any gourmet. A wide variety of cooking recipes will allow each housewife to prepare the perfect dish that suits the taste preferences of family members.
