Mushroom julienne - 48 cooking recipes

Mushroom julienne, a French invention, has firmly taken root in Russian cuisine, becoming a frequent guest on tables both on weekdays and on holidays. It can be prepared with a different set of products, but classically it consists of: mushrooms, cheese, butter, onions, cream, flour, salt and ground black pepper. Moreover, the word “julienne” (or julienne, as you like) is what the French call not the dish, but the method of slicing - into thin, neat slices. But who needs such formalities?

Mushroom julienne is a hot appetizer that is prepared and served in special dishes - cocotte makers. But if you don’t have one, the dish can be prepared in small clay pots or baking dishes of a suitable size.

Standard (or classic) method of preparing julienne:

Mushroom julienne can be supplemented with chicken or any other tender meat fillet, tongue, meat products with a delicate structure, or peeled tomatoes. You can bake it in tartlets - this serving is suitable for festive feasts. The most preferred mushrooms are champignons.

Tips and tricks: