Julien is a dish that, thanks to its gentle,pleasant taste, conquered the hearts of many. In fact, julienne in France called the method of cutting vegetables: thin only 2 mm slices, about 6 cm long. There were no dishes with this name at that time, but it was similar and it was called "kokot", hence the name of the dishes in which it cook - a coconut.
Существует много вариантов приготовления жульена with a variety of ingredients, but a kind of classic can be considered a mushroom julienne. This hot appetizer is quite simple to prepare, but the output has an unsurpassed taste and aroma. So, here are some tips on how to cook mushroom julienne.
First, all ingredients must be correct.sliced. This is one of the main components on the way to a delicious dish. Mushrooms are cut into thin straws or small cubes, vegetables, depending on the type, are cut into rings or thin straws. Meat products are better to pre-cook, cut in the same way as the other components - very thin.
Secondly, these types of mushrooms are suitable for cooking: mushrooms, white mushrooms, chanterelles.
Thirdly, the julienne will have an unpleasant bitter taste, if the onions in it are well roasted, so it should be removed from the fire as soon as it becomes transparent.
Fourth, when adding mushroom meat components to the julienne, make sure that they have a soft and delicate structure. An excellent option would be chicken, not dry varieties of fish, ham, shrimp.
Fifth, do not neglect such a component ascheese. It should be a lot. The most suitable varieties of cheese for julienne are gruyere, emmental, gouda. They all melt well. If you want to get a crisp - mix grated cheese with finely ground breadcrumbs.
The main secret of tasty and tender Julienis the sauce. The best option is the classic bechamel sauce. It can be added to the pan after the ingredients are fried, or poured directly into coconuts.
After reading the theoretical part, it's time to start practice and cook mushroom julienne. To start, prepare the sauce.
Béchamel sauce
Ingredients: butter (100 gr.), Salt, wheat flour (3 tablespoons), milk (800 gr.).
Preparation. Melt butter in a saucepan.Separately, fry until golden brown flour. Mix the butter with flour and pour in the milk, salt. Beat thoroughly with a whisk and bring the mass to a boil. Remove from heat before the sauce has time to boil. If desired, add your favorite spices, cheese or white wine.
After the sauce is ready, you can proceed to the direct preparation of mushroom julienne.
Mushroom julienne
Ingredients: a pound of champignons, two onions, vegetable oil, one chicken breast, hard cheese (300 gr.), Parsley or any other greens, pepper, salt.
Preparation.Wash and slice the mushrooms, thin strips - chicken. Onion chop. Pour some vegetable oil into a cast iron skillet, pour onions and fry until onions become transparent, add mushrooms and chicken to it, fry for another 5 minutes (stirring).
We spread the mass of cocottes, filling them on2/3, pour the sauce bechamel, top generously with grated cheese. Send cocottes to the oven and bake for 10 minutes at a high (220 degrees) temperature. Ready mushroom julienne sprinkle with greens. Serve hot.
You can cook juliens not only in the oven, but also inconvection oven or microwave. In order to cook the julienne in the microwave, set the power to 600 and set the timer for 11 minutes. After this time, turn on the grill mode and cook until a delicious golden crust appears. To cook in a convection oven, put the pots on the lower grill and cook for about 20 minutes.
