Julien - a dish originally Russian, despite its French name. The fact is that nobody knows about the recipe for a julienne for one simple reason - it's not a dish, but a term in cooking, which means a way of cutting vegetables. But why stop at the interpretation of names, if you can just enjoy this amazing and varied dish by preparing it according to the technologies described below.
JUljen's recipe with mushrooms and cheese in a frying pan
Julien in its classic form is a mixture of white dairy sauce bechamel with any mushrooms, you can also diversify the taste of this dish, putting in the sauce and a portion of your favorite cheese.
Ingredients:
- champignons - 340 g;
- milk - 340 ml;
- flour - 25 g;
- cheese - 135 g;
- onion - 115 g;
- garlic - 2 teeth.
Preparation
Preheat a couple of tablespoons of any oil that you have available. Fry the flour using this oil until it becomes a light creamy shade. Separately fry pieces of onions, and when they turn slightly brownish, add pieces of champignons. Wait until all the excess moisture comes out of the mushrooms, then transfer the frying pan to the flour and mix. Add grated garlic teeth, and after half a minute pour in the milk. Pour the liquid in portions in order to avoid the formation of lumps. When all the milk is poured, wait for the boiling and thickening of the sauce, then sprinkle cheese on it. When the pieces of cheese melt - ready. You can serve the dish either or reproduce the recipe by making a julien in the tartlets.
Julienne in potatoes - a recipe in the oven
You can spread the julien not only over toasts or tartlets. The dish, considered a light snack, can become your main dish if you fill it with potatoes.
Ingredients:
- potato tubers (large) - 4 pcs .;
- champignons - 230 g;
- sour cream - 115 ml;
- a branch of thyme;
- onion - 85 g;
- cream - 45 ml;
- mozzarella - 115 g.
Preparation
Potato tubers bake until they soften, then divide each of the tubers in half and gently remove 2/3 of the starchy core, leaving a small amount of it on a peel uniformly, thus forming a "boat". The remainders of potatoes are mashed with cream, not forgetting to season. Next, distribute everything in the "boats" and take up the julienne. Prepare a roast of onions and mushrooms, add it with thyme, and after half a minute, put sour cream and pour about a glass of water. Give the mushrooms to soak in the cream sauce until the latter thickens, then distribute the julienne in the potato halves, put the cheese on top and send everything to the oven.
The recipe for julienne in pots
Many people like to cook the julien twice, first on the stove, and then, baking them in buns, pots or coconut bottles, bake in the oven, sprinkling with cheese. In the latter case, you can achieve the appearance of an appetizing crust of golden color.
Ingredients:
- champignons - 270 g;
- white mushrooms (dried) - 25 g;
- onion - 115 g;
- cream - 245 ml;
- flour - 10 g;
- cheese - 85 g;
- handful of green parsley.
Preparation
Pre-soak the white mushrooms, and then cut and fry them together with champignons and onions. When the zazharka is ready, it can be sprinkled with a small amount of flour, and then, pour the cream. When the cream begins to boil and thicken, you can remove the dish from the fire and arrange it in pots. Further, the top of the dish is sprinkled with cheese and left all under the grill until the cheese crust is browned.
You can also prepare this julienne recipe in buns, just repeat the preparation in a pan, then lay out the prepared dish over small buns, having previously taken out most of the crumb.