Julienne from mushrooms

Most likely, many people ordered in a cafe or tried a delicious and interesting dish called "Julienne". Probably it was something baked in the oven. Maybe mushrooms or meat. However, few people know that the French call it quite another. And this is not even a dish, but a way of cutting food: a thin long straw, like spaghetti.

Love for this method of slicing with French chefs is due to the fact that products cut in this way, with heat treatment are prepared just instantly. Thus, it is possible to save practically all useful substances, besides, the original physical properties are preserved.

There are several variants of the origin of the word "julienne". According to one of the versions, this is the name of the cook, who came up with this way of cutting food. On the other hand, the name of the method is about the name of the month of July, since initially young vegetables were cut in this way. Only later the cooks began to experiment with the rest of the products, in particular meat and mushrooms.

Especially well turned out with mushrooms. Cut sliced mushrooms in a creamy sauce turned out to be especially tasty and delicate. Sauce envelops small pieces of mushrooms, and the result exceeds all expectations. And now mushrooms, cooked in this way, are very popular. They were served in a cafe, they called it absolutely differently, kokot - according to the name of the dishes in which they are cooked.

And in our country for mushrooms, baked in a creamy sauce, the name of julien was fixed. However, julienne of mushrooms can be varied. It all depends on the ingredients used. It is about how to prepare a julienne from mushrooms in different ways and will go further.

The recipe for preparing julienne from mushrooms:

First it is necessary to cut 100 g of mushrooms with thin straws, and 2 onions - half rings. In pre-melted cream butter fry the mushrooms and onions for 5 minutes. Approximately half a minute before the end of roasting, you need to add a teaspoon of flour to the pan.

Then mushrooms are laid out in pots or in another serving bowl and poured them with 20% cream. From above all this is sprinkled with grated cheese. Then pots with mushrooms put in the oven, which was preheated to about 150 degrees. Bake a julien until a golden crust is formed. Serve it hot.

Mushrooms are perfectly combined with meat, including poultry meat. So, julienne of mushrooms can be cooked and with the use of chicken. To do this, you must boil in advance in salted water 500 g of chicken fillet. While it is brewed, it is necessary to grind 2 large bulbs and cut 300 g of fresh mushrooms with straw. When the fillet is cooked and cooled, it is also ground.

Place the onions in a frying pan and fry. After a while mushrooms are added to it. To fry mushrooms with onions is necessary until the liquid boils completely, this is about 15 minutes. After that, add the fillets to the mushrooms and onions, mix and salt. Then remove the frying pan from the fire.

Now you need to make a creamy sauce, without which it is simply inconceivable julienne. On a dry frying pan pour 2 tablespoons of flour. It is necessary, constantly stirring, fry until golden brown. Then 300 g of fat cream or sour cream is poured onto the same frying pan. They are mixed with flour and brought to a boil. And when the sauce boils, mushrooms with meat are added to it. Ingredients should be mixed and removed from the fire.

The resulting mixture is spread over pots and sprinkled with grated cheese and baked in the oven.

An additional ingredient in such a dish, as a julienne of mushrooms, can be anything you like. The main thing is to consider the compatibility of products and tastes of your loved ones. Thanks to its pleasant taste and surprising tenderness, the julienne of mushrooms has long won the Russian housewives and became a regular guest at their festive tables.