Julienne of champignons - a recipe for any occasion

Often in Russian restaurants or cafes we are offered a platter called "mushrooms of champignons and cheese". Curious fact - in Europe, a similar finished product is called "kokot", and the word "julienne" refers to the method of slicing vegetables, as well as soups and second courses from them cooked. Perhaps some historical facts about the origin of this hot snack have evolved over time. Or Russians gave the name to a dish named after another chef, who prepared it for the first time for our countrymen.

Today, to understand this culinary mystery, unless, historians. Whatever it was, a julienne of champignons with various fillings - a popular dish, including in the home kitchen. This is not surprising, because the recipe for julienne from champignons is one of the few that can be implemented even by a very inexperienced or very busy housewife. All the ingredients for it can be dropped in advance, and this saves time. It is best to serve this dish for dinner. Small portions allow you to enjoy the food and do not overeat.

Julienne of champignons at home
Shinkuem fine straw mushrooms fresh, onions, red, Bulgarian pepper and kohlrabi cabbage. In the preheated oil, firstly fry the vegetables and then bring them to readiness under the lid. We spread the mixture over the coco-nuts and cover with a thick layer of grated cheese. We put in a microwave or an oven, so that the cheese melts and a crust formed.

Julien "Hot Night"
Hot dish "julienne of champignons" can be served even for a romantic dinner. It is enough to flavor the dish with the right seasonings - and a stormy night is guaranteed to you. In our recipe, we will limit ourselves to cardamom and ginger pickled, but you may well choose your own combination of spices. For the main course you will need champignons, ham, hard cheese and onions. Shink onion and mushrooms, fry in oil. Later add the ham, cut into small cubes and ginger crushed. We put the prepared mixture into the coconut bottles and bake with grated cheese.

Julien "Filled Dad"
For cooking, white cabbage, mushrooms, minced meat, onions, mayonnaise and cheese will be needed. Vegetables shred and stewed in a pan with minced meat and champignons. We spread it into molds and fill it with mayonnaise. Top with cheese and bake. Of course, it is better to take more forms for this case.

Julien "Fairy-tale turnip"
The above recipes are for fast dishes. In traditional cooking, julienne of champignons is prepared with white or sour cream sauce. This gives the dish even more juiciness. This is especially true for vegetable varieties.
To prepare the next dish, we will need champignons or white mushrooms , large carrots , leeks (only its white part), turnip small, onion, grated Parmesan cheese, a little flour and half a glass of chicken broth. We shred everything as small as possible. We will fry the vegetables in butter, so as not to spoil the taste of the sauce. Beshamel is made from chicken broth, butter and flour. Method of preparation: fry the flour until golden in a frying pan with butter. Gradually pour in broth, stirring constantly. Solim, pepper and bring to a thick.
Vegetables are laid out according to the forms, pour the sauce and sprinkle with a small amount of cheese. Bake until golden crust.
Wits assure that the first cheesecake was started by economical French housewives. Therefore, they say, portions are tiny, that leftovers from past meals are in the ready dish. It is difficult to guess how much such a statement is true, but to take note of such a careful approach will not be superfluous. For example, you can cook julienne from champignons and chicken from the remains of boiled meat.
By the way, those who fear for their figure, we recommend to replace the usual cheese with mozzarella. The taste will remain the same, and the amount of fat will decrease.

Enjoy your meal!