Most often, the word julienne is associated with melted cheese with a golden brown crust, baked in the oven.
However, initially the concept of julienne denoted the technique of cutting food. That is why there is julienne salad and even julienne soup.
If you really want, you can even prepare dessert julienne using a special technique for cutting food.
- Recipe posted: Alexander Lozier
- After cooking you will receive: 4-5 servings
- Preparation: 40 minutes
- Cooking: 15 minutes
- Preparation: 55 minutes
- Calorie content: 160 kcal per 100 g
What do you need for mushroom and chicken julienne salad?
The Internet is replete, but today we will look at the original julienne salad, for the preparation of which we will need 1 large salad bowl:
- Boiled potatoes in their skins;
- Leek 1 stalk;
- Mushrooms (you can take champignons, white mushrooms or any forest varieties) – 150 grams;
- Chicken fillet (boiled or smoked) 100 gr.
- Mayonnaise or sour cream sauce 2 tbsp;
- Hard cheese (Gouda, Eden, Parmesan or Mazda) – 50-70 gr.
All preparation will not take you even an hour, and if you boil the potatoes in advance, cutting the salad with proper skill will take about 10 minutes.
Julienne salad recipe
As we said above, this is a technique for cutting vegetables. The main rule: products should be no more than 2 mm thick, and their length is usually 30-50 mm. This is a very thin straw. Not all foods can be easily cut this way. That's why we chose the right ingredients for the salad.
So, cut the mushrooms, potatoes, onions and chicken in the manner described. Place the potatoes in the first layer, then brush with sour cream and mayonnaise sauce, then leeks, then mushrooms, then mayonnaise, chicken, sauce again and finely grated cheese on top.
Mushroom julienne salad can be served garnished with herbs.
For lovers of hot appetizers, we have prepared an interesting recipe that true gourmets will enjoy.
So as not to forget, save the recipe on your wall.
Today we will cook julienne with chicken and mushrooms. First, let's figure out what it is julienne(or julienne), because There is some confusion here. The fact is that julienne in France and in Russia these are completely different dishes. The name comes from the French word julienne, which translates as “July”, because In France, in the summer, soups were prepared from young vegetables, which were cut into very thin strips. Since then, this type of cutting of vegetables, as well as soups and salads made from thinly sliced vegetables, have been called julienne.
In Russian cuisine julienne- This is a hot appetizer, which is usually prepared with mushrooms (ceps, champignons, chanterelles), chicken, vegetables, seafood, etc., cut into thin strips. The French also have a dish identical to “Russian” julienne, but it is called “cocotte,” which is probably why the heat-resistant bowl or portioned frying pan in which “Russian julienne” is baked is called a cocotte.
If you don’t have special cocotte makers, you can use any heat-resistant cups, bowls, pots, etc. If you don’t have them either, cook in one large baking dish; of course, it will be difficult to call it julienne, the aesthetics will be different, but the taste will not change much.
And now that we have a little understanding of the etymology julienne and dishes, let's finally cook it. It's not difficult at all.
Ingredients
- chicken fillet 300 g
- Champignon 300 g
- onion 1 PC. (100 -150 g)
- cheese 100 g
- cream 20% 200 ml
- butter 20 g
- flour 1 tbsp. spoon
- nutmeg 1/2 teaspoon
- vegetable oil for frying
- salt
- black pepper
Preparation
First, let's prepare all the ingredients. 
Wash the chicken fillet and cut into flat slices. 
Peel the onion and cut into small cubes. 
Wash the mushrooms thoroughly and cut into strips. 
Pour a little vegetable oil into the frying pan and heat it well over high heat. Place the chicken fillet in hot oil, add salt and fry for a few minutes on each side until golden brown. 
Place the onion in heated vegetable oil, add salt and fry until golden brown. 
Heat the vegetable oil again and fry the mushrooms in small parts. We put the mushrooms in a thin layer in well-heated oil; you should not put all the mushrooms in the frying pan at once, because then the mushrooms will release moisture and stew in it, but we need them to fry. 
Fry the mushrooms until golden brown. If there are few mushrooms in the pan, they will fry quite quickly, in 5-7 minutes. 
Place the mushrooms out of the pan and fry the next part of the mushrooms. I sautéed all the mushrooms in three batches. 
By this point, the fried chicken has already cooled down, cut it into strips. 
Now let's prepare the sauce. To do this, place the frying pan on medium heat. Fry the flour in a dry frying pan without fat until creamy, stirring constantly. When the flour turns light brown, add the butter and mix until smooth. 
Pour the cream into the pan and stir immediately so that there are no lumps left. Salt the sauce, add nutmeg. 
Continue heating, stirring constantly, until the sauce thickens. 
Without removing the pan from the stove, add fried mushrooms, chicken and onions to the thickened sauce. 
Mix everything well, add ground black pepper, salt if necessary. Simmer for a couple more minutes. Remove from the stove. 
Three cheeses on a coarse grater. 
Place our future julienne in cocotte makers and sprinkle grated cheese on top. Place in an oven preheated to 180°C and bake for 15-20 minutes. After the specified time, the cheese should melt and lightly bake. 
Ready! Serve the finished julienne to the table immediately while it is hot. Bon appetit! 
Place a piece of butter in a clean container and melt it. Then add 2 tablespoons of flour to the julienne salad and mix everything well. Then begin to gradually introduce milk into the mass. Stir constantly while doing this. This is necessary to avoid the formation of lumps.
Bring the sauce to a boil. Then add ground nutmeg and stir. Prepare the julienne molds. Place mushrooms in them. After each serving of julienne salad, sprinkle with pinches of cheese and mix. 
Top portions with sauce. Sprinkle grated cheese on top. And it’s just a small matter: place the molds with julienne salad in the oven .
Preheat it to 180 degrees. Bake for 15 minutes. Julienne salad ready! Bon appetit! A dish with a beautiful and delicate name, chicken and mushroom julienne, has been in Russian cooking for quite some time. It is of French origin, but in its homeland it is called completely differently, namely, “cocotte” (in French “rooster”). This dish is prepared from mushrooms and seafood or mushrooms with chicken. For dressing, use French béchamel sauce, in which the ingredients are baked under a cheese crust. In Russia, julienne is prepared with a variety of products, for example, potatoes, pumpkin or rice, fish, pork, beef or rabbit, liver or ham.
But no matter what ingredients our domestic julienne includes, each option is delicious in its own way, for example, this magnificent chicken julienne with mushrooms. The recipe with photos awaits your attention.
In French cuisine, julienne refers to a method of thinly slicing young summer vegetables for sauces and soups. The culinary term “julienne” (translated as “July”) was introduced by chef François Massialo. The French call vegetable salads and soups with vegetables, cut in a special way, julienne.
Why the French dish cocotte turned into julienne in our country is still not clear. Perhaps because the products for it are also cut into thin strips.
Julienne is prepared in special portioned molds - cocotte makers, made of metal or ceramics. However, if such dishes are not available, you can use ordinary pots or even sand tartlets, in which julienne will look very aesthetically pleasing, impressive and appetizing.
It should be noted that julienne is a fairly high-calorie and filling dish, so it is not recommended to cook large portions, because... it will be extremely difficult to overcome them. Another important condition: julienne is eaten only hot, so it is baked immediately before serving.
For a large group of guests, julienne can be prepared in one large form, while hot, quickly pour it into deep portioned plates and serve immediately. But the julienne should not be left the next day, otherwise it will lose its unsurpassed taste.
Mushroom and chicken julienne: recipe
The quality of a dish is largely determined by the sauce that is used to season it. In Russian cuisine, julienne is often seasoned with cream, full-fat sour cream or even mayonnaise, but the classic julienne recipe calls for a special bechamel sauce, which has an unusually delicate taste and excellent aroma. Its preparation does not require any special products or significant financial costs, but it will guarantee that chicken julienne with mushrooms will be 100% successful.
Ingredients:
chicken fillet (without skin) – 300 g;
champignons or porcini mushrooms – 300 g;
onion – 1 pc.;
flour - 1 table. spoon;
butter – 20 g;
liquid cream (20%) – 200 ml;
hard cheese – 100 g;
nutmeg – 0.5 teaspoon. spoons;
black pepper;
salt;
vegetable oil – 100 g;
greens for decoration.
Julienne prepares quite quickly, the main thing is to immediately prepare all the necessary products and utensils.
Preparing the filling:
Cut the chicken fillet into large thin layers. In general, small pieces of fillet are placed in julienne, but it is not recommended to chop it finely before frying, so that the juice does not evaporate from the meat.
Wash the mushrooms, dry and cut into thin strips.
Also cut the onion into thin half rings.
Pour some vegetable oil into a well-heated frying pan and fry the layers of chicken fillet in it until golden brown. The meat is fried over medium heat for about 2 minutes on each side. It must be salted during cooking.
Place the fillet on a plate, pour the onion into the frying pan and, stirring systematically, fry it over low heat until golden-transparent.
Place the prepared onion in a deep plate, add oil to the frying pan and fry the mushrooms over maximum heat. To prevent the mushroom pieces from releasing juice and quickly acquiring a golden brown crust, you need to fry them in small portions in a well-heated frying pan.
Place the mushrooms from the frying pan into a plate with fried onions.
Cut layers of chicken fillet into thin strips and add to mushrooms and onions.
Preparation of bechamel sauce:
A clean and dry saucepan is heated slightly over the fire. Then flour is poured into it and fried without oil until light creamy in color, stirring constantly (the flour should not be overcooked, otherwise the julienne will taste bitter).
Add butter to the prepared flour, quickly and thoroughly mixing the ingredients to obtain a homogeneous mass without lumps.
Continuing to stir the butter-flour mixture, pour cream into it, add salt, pepper and nutmeg. Cook the sauce over low heat until thickened.
Final stage:
Add mushroom and chicken fillet filling to the hot sauce and mix all ingredients well. After a few minutes, taste the half-finished julienne and, if necessary, add salt and/or pepper.
Set the oven to heat at 180 0 C.
Grate the cheese on a coarse grater.
Place the future julienne into cocotte makers or pour into a large mold and sprinkle with grated cheese on top.
Load the cocotte makers into the preheated oven for 15-20 minutes.
Remove the finished julienne from the oven, garnish with parsley sprigs and serve immediately.
To make julienne more convenient to eat from hot cocottes, their handles can be beautifully wrapped in paper napkins.
You should not prepare julienne before guests arrive. All ingredients for the dish can be prepared in advance, but do not combine them to avoid getting a watery mass when stewing. It will take just a few minutes to mix the mushrooms and chicken with the sauce and place them in the cocotte bowls, so it’s best to do this just before cooking.
You can bake the julienne while the guests are eating cold appetizers.
The main thing is to preheat the oven.
To speed up the process of frying chicken, mushrooms and onions, you can use three frying pans at once.
So, the chicken and mushroom julienne is ready - now you can serve it to the table.
Watch the video - recipe for julienne with chicken and mushrooms:
See more classic recipes for main dishes:,.
Even someone who doesn’t know anything in French can easily guess that this country is the birthplace of the word “julienne”. Julien means “July”, since it was during this hot season that a method of cutting fresh vegetables into strips was invented. The sticks, 6–7 cm long and with a cross-section of about 2 mm, allow vegetables to retain their delicate consistency; moreover, it is very convenient to prick them with a fork, several at a time, and enjoy the combination of flavors.
Using the julienne method, French chefs cut food for those dishes that were not supposed to be processed for a long time under high temperatures. We are talking about salads, vegetable soups and sauces. The first experiments were carried out with vegetables, and later they began to cut meat, fish, mushrooms, etc. into thin strips.
This form of the resulting cubes allows you to fry the product in literally a matter of seconds. The most popular dish is mushrooms in cream sauce. It was cooked in a ceramic cocotte pan, which gave the common name to all the dishes served in it - cocotte.
Today, cocotte is simply called julienne to simplify the perception of a complex name, such as, for example, “julienne mushroom cocotte.” Most often we are talking about oven-baked food made from a variety of products - chicken, eggs, seafood, mushrooms, etc. As a rule, they all contain a cream-based sauce and are sprinkled with grated cheese on top.
Recipe for Julienne salad with mushrooms
Now it is clear that there is no single salad called Julienne. If you often experiment when preparing dishes and use the method described above to cut into thin strips, then you can easily call the invented dish Julien.
We offer you one of the popular and quite easy-to-make salads:
- Cut 2 onions into thin half rings. Cut 200 g of fresh champignons into thin strips and fry in vegetable oil along with onions;
- Squeeze 100–150 g of Korean carrots from the marinade and combine with cooled mushrooms. Season with mayonnaise, garnish with finely chopped herbs and serve after a couple of hours, when the dish has steeped.
Classic Julienne with chicken and mushrooms
You already know how to prepare Julienne salad. And now we bring to your attention a classic version of a dish with the same name.
It is baked in small metal cocotte makers, which can be purchased at any kitchenware store:
- 200 g of onions, peeled and cut into thin half rings. Sauté in a frying pan until transparent, but the main thing here is not to overcook it, not to give it the opportunity to fry too much;
- Cut four hundred grams of chicken fillet into thin strips. To prepare this dish, it is better to buy frozen chicken, because soft meat will be difficult to cut thinly, but slightly frozen chicken is ideal for this;
- Cut fresh champignons in the same way as meat and, removing the onion from the pan, place the next two ingredients there. Add salt, pepper and fry until done;
- grease the cocotte makers with butter and place the prepared ingredients on them, pour in the sauce, sprinkle with grated cheese and put in the oven for literally 15 minutes until a golden, crispy crust appears;
- and the sauce is prepared like this: sift the flour, dry in a dry frying pan for literally 1 minute. Add room temperature butter to it and keep on fire for another minute. Turn off the gas. Heat the cream in a saucepan, but do not bring it to a boil. Add flour to them and mix well. Place the saucepan on the fire, bring to a boil and use as intended.
Seafood julienne
The recipe for this second dish is no worse than the recipe for Julienne salad. Those who love seafood will be absolutely delighted and will be able to please not only themselves, but also their loved ones:
- Boil 200 g of shrimp in salted water for literally 1 minute. Cool, peel and if they are large, then cut them, although you don’t have to do this. Thaw a pack of crab sticks at room temperature;
- In a deep container, dilute one tablespoon of flour with a small volume of warm boiled water. The resulting consistency should resemble sour cream. Now add 5 tbsp. l. broth left over from shrimp, 3 tbsp. l. cream and 2 tbsp. l. mayonnaise sauce. Add salt to taste and mix thoroughly;
- Cut the crab sticks into strips and distribute into cocotte bowls along with the shrimp. Pour in the sauce, put in a small piece of butter and sprinkle with grated cheese;
- place in the oven preheated to 160⁰C for 10 minutes. This should be enough time for the cheese to melt and acquire a beautiful golden brown color.
Julienne in a slow cooker
If you don’t have time to prepare the sauce, fry all the ingredients separately, and the multicooker is collecting dust on the shelf and waiting in the wings, use it, and you will be satisfied not only with the result, but also with the process: it will take a minimum of time and there will be practically no dirty dishes.
Here is a classic recipe with mushrooms:
- Cut the garlic clove into 3-4 parts and place it on the bottom of the bowl, adding 30 g of butter. Turn on the “Frying” mode. This process of flavoring the oil with garlic is very important as it will affect the final taste of the dish;
- Peel a couple of medium-sized onions. Cut the onion into thin half rings. Remove the fried garlic from the bowl of the device and place the onion there. Sauté until the oil is completely absorbed;
- fresh champignons in the amount of 350 g, wash and cut into thin strips. Send them to the onions and simmer without closing the multicooker lid, setting the “Baking” mode;
- As already mentioned, we will not prepare the sauce for Julienne separately. Just add a heaped tablespoon of flour to the mushrooms. Mix well. Add another knob of butter;
- After 3 minutes you should get a mass of dense consistency. It needs to be filled with 230 ml of milk and stirred quickly. The milk will absorb the flour and there will be no lumps;
- simmer for another 5 minutes until the composition thickens. Add salt to taste and, if desired, a pinch of nutmeg. Now all that remains is to grate 100 g of any cheese and start baking;
- if you have cocotte makers or small pots, great. You can spread the mixture over them, place them on the steamer and leave them to bake for 7 minutes. If there are none available, simply sprinkle cheese on your mushrooms, close the multicooker lid and set the timer for 5 minutes. And then enjoy an incomparable French dish.
Now you know everything about the rules for preparing a French dish called Julien and you can easily prepare it using a variety of ingredients. Bon appetit!
