Julienne with honey agarics: recipes for cooking in the oven, in a pan, in a slow cooker

Julienne with honey agarics: recipes for cooking in the oven, in a pan, in a slow cooker

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Recipes with photos of julienne from honey agarics differ in a varied composition. A distinctive feature of all cooking options is cutting food into strips. Such an appetizer is often meant a dish of mushrooms with meat, baked with sauce under a cheese crust. The combination of these ingredients makes the culinary product nutritious and flavorful.

How to cook julienne with honey agarics

The name "julienne" is of French origin. This dish involves cutting vegetables into thin strips. This technology is intended for salads and first courses.

Root vegetables for julienne are cut into strips, and tomatoes and onions are cut into thin rings. This gives the dish a delicate texture and speeds up the cooking process. The best options for the dish are ham, tongue, mushrooms or poultry.

A classic dish means a combination of ingredients - chicken meat with Bechamel sauce. In modern cuisine, such a snack includes a wider list of products:

  • mushrooms: honey agarics, oyster mushrooms, chanterelles, porcini, champignons;
  • meat (pork, beef);
  • fish;
  • vegetables.

For a snack, you need to select a hard cheese with a salty taste. The choice of sauces is not limited to classic dairy sauces. Sometimes cheese, sour cream, cream sauce or broth is used.

Attention! The dish turns out to be delicious even without meat, prepared only from mushrooms. But the essential ingredient is fried onions.

Classic recipe for julienne with mushrooms in the oven

Julienne is cooked with mushrooms, but no less delicious recipes are with mushrooms. Fresh ingredients are used in the preparation. They are first cleaned and then soaked in saline for an hour to remove any remaining dirt. After that, they are washed and boiled for 15 minutes.

The classic recipe uses sour cream sauce or cream. Homemade yogurt, milk, or kefir are good alternatives to these foods.

In preparation, you will need the following products:

  • honey mushrooms - 0.6 kg;
  • butter - 0.1 kg;
  • onions - 3 heads;
  • Dutch cheese - 0.3 kg;
  • wheat flour - 2 tbsp. l .;
  • cream - 250 ml;
  • spices to taste.

Cooking technology according to the classic recipe:

  1. Cut fresh mushrooms into thin strips and fry in a pan with butter.
  2. Season the mushroom mixture with spices.
  3. Combine diced onions with honey agarics.
  4. Add flour and cream, stir.
  5. Distribute the mushroom preparation over the cocotte makers, sprinkle with cheese shavings on top.
  6. Place in the oven and bake at 180 ° C until golden brown.

Important! You need to fry the mushrooms until all the juice secreted by them boils away.

Classic Julienne recipe with honey agarics and chicken

This recipe differs from the previous one by the addition of meat, which gives the dish a richness and aroma.


  • mushrooms - 0.2 kg;
  • chicken thighs - 0.4 kg;
  • butter - 2 tbsp. l .;
  • Dutch cheese - 0.1 kg;
  • wheat flour - 2 tbsp. l .;
  • homemade yogurt - 150 ml;
  • onion - 1 pc.;
  • spice.

The technology for making a recipe for julienne with poultry and mushrooms in the oven is presented step by step with a photo:

  1. Boil the meat until cooked, separate from the bone and cut into strips.
  2. Fry the chopped onion and mix with the mushrooms.
  3. Mix boiled meat with mushrooms and onions, simmer until tender.
  4. Prepare the sauce: fry the flour until browning. Add yogurt to the mixture, the remaining chicken broth and spices to taste. Simmer until the mass thickens, stirring occasionally.
  5. Put the mushroom mixture in a special form, and pour the prepared sauce on top.
  6. Sprinkle with cheese shavings on top before baking.

In the absence of a baking dish, julienne with chicken and mushrooms is cooked in pots in the oven. Their advantage is the long-term storage of the heat of the culinary product.

How to cook julienne from honey agarics with ham

In preparation, the following components are needed:

  • mushrooms mushrooms - 0.5 kg;
  • ham - 0.3 kg;
  • toaster cheese - 0.1 kg;
  • tomato sauce (spicy) - 3 tbsp. l .;
  • leeks - 0.1 kg;
  • corn oil - for frying;
  • sour cream 20% fat - ½ cup;
  • parsley.

Cooking includes the following steps:

  1. Fry mushrooms with oil, mix them with onions.
  2. Add ham, cut into strips, mix.
  3. Mix the tomato sauce with sour cream and pour into the contents of the pan.
  4. Spread the salad over the cocotte makers, and sprinkle with herbs and grated cheese on top.
  5. Bake until cooked through.

Cooking julienne from ham and wild mushrooms takes a little less time than the classic recipe. The dish turns out to be no less satisfying than with chicken.

Frozen mushroom julienne

The technology of cooking from frozen mushrooms is the same as from fresh ones. Preparing mushrooms for work will include the following steps:

  1. Remove the frozen mushrooms from the freezer and put in a container with cold water.
  2. Wash mushrooms thoroughly 2 times to remove dirt residues.
  3. Cut the frozen mushrooms into strips.
  4. Put them in salted boiling water and boil for 15 minutes.

Important! It is allowed not to boil frozen mushrooms before frying. In this case, they will be coarser, and the cooking process will be long.

If frozen boiled mushrooms are used in cooking, they are thoroughly washed under running water and boiled for 8 minutes. After that, they are laid out in a colander to glass the water.

How to make julienne from honey agarics in a pan

In the absence of ovens and cocotte makers, a frying pan is used. In this case, it is better to cook julienne from honey agarics, according to the classic recipe with chicken.

Since the cooking process begins with frying onions, mushrooms, meat, there is no need to transfer the appetizer to other forms. The base of the dish is left in a frying pan, poured over with sauce and sprinkled with cheese shavings. The resulting mass is put on low heat, covered with a lid, and baked for 20 minutes. You don't need to stir the salad.

Julienne from fresh mushrooms with Bechamel sauce

"Béchamel" is used in the preparation of mushroom dishes more often than others. This dressing is perfect for any julienne recipe.


  • honey mushrooms - 0.5 kg;
  • cream cheese - 0.2 kg;
  • onions - 2 heads.

To make the sauce you will need:

  • butter - 0.3 kg;
  • milk or cream - 0.5 l;
  • wheat flour - 3 tbsp. l .;
  • nutmeg (ground) - a pinch.

Recipe for Bechamel sauce for julienne with mushrooms with honey agarics with a photo:

  1. Melt 100 g of butter in a saucepan.
  2. Add the pre-fried flour to the butter, stirring constantly to avoid the formation of lumps.
  3. Gradually pour the warmed milk into the resulting mixture, actively stirring the mass.

As soon as the mass thickens, add the nutmeg with salt and mix. The sauce for pouring julienne is used warm.

Mushroom julienne from honey agarics with sour cream and garlic

For a snack you need the following components:

  • fresh mushrooms - 0.2 kg;
  • sour cream (fat) - ½ cup;
  • garlic - 2 cloves;
  • onions - 1 head (large);
  • Dutch cheese - 0.1 kg;
  • spice.

Cooking technology:

  1. Boil the mushrooms, rinse and cut into strips.
  2. Chop and fry the onion, mix with chopped mushrooms.
  3. Add sour cream with chopped garlic, salt and spices to the mixture.
  4. Simmer for 10 minutes.
  5. The mushroom mixture is placed in pots, and sprinkled with hard cheese shavings on top.
  6. Place the snack in the oven.

The dish can be considered ready when the cheese is completely melted.

Julienne from honey agarics in the oven in boats from potatoes

Such an appetizer does not require the use of cocotte makers, as they are replaced by potatoes cut in half.


  • potatoes (large) - 10 pcs.;
  • honey mushrooms - 0.4 kg;
  • chicken breast - 0.4 kg;
  • eggs - 2 pcs.;
  • butter - 0.1 kg;
  • toaster cheese - 0.2 kg;
  • spice.

Cooking julienne according to a recipe from honey agarics with potato boats is shown in the following photos step by step:

  1. Wash the potatoes and peel the flesh out of them so that the wall thickness is at least 5 mm.
  2. Cut poultry and fry in oil.
  3. Boil mushrooms, chop and mix with meat, simmer until tender.
  4. Prepare the Bechamel sauce and combine with the mushrooms, stirring.
  5. Grease the inside of the potatoes with oil and mix with spices, then stuff with the prepared mushroom mass, leaving room for the cheese.
  6. Put the potatoes in the oven for 15 minutes, and at this time mix the grated cheese with the eggs for the top.
  7. Remove the baked potatoes from the oven and sprinkle with the cheese mixture.
  8. Bake the potatoes for another 20 minutes. The brown crust of the cheese is a sign of readiness.

The potatoes are served hot. Melt the butter and pour over the dish.

Julienne from honey agarics and chicken in cocotte dishes

To get a French snack, cocotte makers are most often used. With the help of such utensils, a dish is prepared in different ways.

The dish is served on the table in the dishes in which it was baked. Therefore, cocotte makers are more suitable for a festive table. They are edible and inedible. Metal containers are often used.

For a dish of honey agarics with chicken, the following are suitable as edible cocotte makers:

  • profiteroles;
  • baguettes;
  • molds for cupcakes;
  • pancake bags;
  • tartlets;
  • bowls of fruits or vegetables.

This allows you to combine ways of serving the dish. Such cocotte makers make the julienne even tastier and reduce the time spent on cooking it.

The recipe for cooking julienne with mushrooms in tartlets

The portioned treat looks original on the festive table. You can buy tartlets at the grocery store or make your own using special molds. For this, shortbread or puff pastry is suitable.

For the filling you will need the following products:

  • poultry meat - 0.2 kg;
  • fresh mushrooms - 0.2 kg;
  • wheat flour - 1 tbsp. l .;
  • cream - 150 ml;
  • corn oil - 30 ml;
  • mozzarella cheese - 0.1 kg;
  • onions - 1 head;
  • spice.


  1. Boil the meat fillet and cut into strips.
  2. Peel fresh mushrooms, rinse, fry with onions until tender.
  3. Fry flour and mix with cream and spices.
  4. Combine the resulting sauce with mushrooms and chopped meat.

Tartlet making process:

  1. Freeze the prepared puff pastry and roll it into 8 equal parts.
  2. Grease tart baking dishes with butter and lay out the puff pastry.
  3. Bake for 20 minutes.
  4. Cool the finished molds.

Put the filling in the tartlets and put in the oven for 20 minutes, after which the appetizer is sprinkled with soft cheese and baked for another 2 minutes. The dish is decorated with parsley on top.

How to cook mushroom julienne with honey agarics in a bun or loaf

The appetizer is perfect for a quick and hearty snack. To do this, use:

  • round buns - 6 pcs.;
  • fresh mushrooms - 400 g;
  • dry wine (white) - 100 ml;
  • leeks - 50 g;
  • homemade yogurt - 3 tbsp. l .;
  • garlic cloves - 2 pcs.;
  • cream cheese - 60 g;
  • sunflower oil - 30 ml.

Cooking process:

  1. Fry mushrooms until light brown, mix with chopped onions, garlic and wine.
  2. Simmer for 10 minutes so that the wine evaporates a little, and then add the yogurt.
  3. Prepare savory buns, cut off the top and cut out the crumb.
  4. The buns are filled with the prepared filling and sprinkled with cheese shavings on top.
  5. Bake for 15 minutes.

According to the same recipe, they prepare an appetizer with "cocotte" from a loaf. It is cut into equal pieces. The pulp is cut out, leaving the bottom, stuffed and placed in the oven.

Delicious julienne from honey agarics with vegetables

To obtain a dish, the following products are used:

  • mushrooms - 0.1 kg;
  • sunflower oil - 20 ml;
  • sour cream - 1 tbsp. l .;
  • green onions - 1 bunch;
  • canned corn - 1 tbsp l .;
  • green peas - 1 tbsp. l .;
  • cauliflower and broccoli - each branch;
  • zucchini - 1 pc. (small);
  • asparagus beans - 1 tbsp l .;
  • hard cheese - 0.1 kg;
  • black pepper (ground) - a pinch.

Cooking steps:

  1. Boil vegetables: cabbage, peas and asparagus beans for up to 5 minutes.
  2. Fry the mushrooms and combine with chopped onions, zucchini and other vegetables.
  3. Pour sour cream with spices into the pan, simmer for no more than 5 minutes.
  4. Arrange the appetizer in tins and sprinkle with cheese shavings.
  5. Bake in the oven for 15 minutes.

If there is no oven, julienne with vegetables is baked in the microwave.

Julienne recipe from honey agarics with smoked chicken in a pan

In the preparation of recipes, the following are used:

  • smoked breast - 0.3 kg;
  • chicken broth - 0.1 l;
  • honey mushrooms - 0.3 kg;
  • leeks - 1 bunch;
  • fat milk - 0.1 l;
  • corn oil - for frying;
  • wheat flour - 2 tbsp. l .;
  • Dutch cheese - 0.1 kg;
  • parsley.


  1. Fry mushrooms and onions.
  2. Cut the smoked meat into arbitrary pieces by hand or cut.
  3. Mix the breast with the mushroom mixture and fry for 5 minutes.
  4. Mix the mixture in a frying pan with flour and seasonings.
  5. Pour chicken broth and then milk.
  6. Simmer for 10 minutes over low heat.
  7. Rub hard cheese on top of the dish.
  8. Cover the pan and cook the julienne for half an hour.

Serve the dish hot in a frying pan and garnish with parsley or other herbs on top.

Honey mushroom julienne with squid in a pan and in the oven

Cooking julienne according to this recipe is necessary from boiled honey mushrooms. Then the dish will turn out to be juicy and more delicious.

Required Ingredients:

  • squids - 3 pcs.;
  • onions - 2 heads;
  • mushrooms - 400 g;
  • yogurt - 250 g;
  • salted cheese (hard) - 180 g.


  1. Wash the squid and cut into strips.
  2. Put the boiled mushrooms in a frying pan with oil and lightly fry, and add the chopped onion after 5 minutes.
  3. Once the onions are browned, add the squid to the mixture.
  4. Simmer for 5 minutes.
  5. Season the mushroom mass with yogurt, and top with salted cheese.

At this stage, the snack is sent to the oven, laid out in refractory pots, or left in a frying pan. Bake the dish for no more than 3 minutes to melt the cheese.

Julienne with chicken, mushrooms and mustard in a pan

The recipe with the addition of mustard gives meat and mushrooms a special taste, making them soft. This dish is perfect for spicy lovers.

Required products:

  • chicken fillet - 0.3 kg;
  • honey mushrooms - 0.4 kg;
  • cilantro - 1 bunch;
  • Dutch cheese - 0.1 kg;
  • onions - 2 pcs.;
  • kefir - 200 ml;
  • butter - 0.1 kg;
  • wheat flour - 4 tsp;
  • mustard (ready-made) - 1 tsp

The sequence of actions for this recipe is the same as for the "classic". And to get the sauce, flour is mixed with kefir, adding mustard. The mixture is poured into fried meat with mushrooms and herbs, simmer for 20 minutes. Sprinkle the dish with cheese and simmer for another 3 minutes.

Julienne recipe from honey agarics in a slow cooker

This recipe will save a lot of time, but the dish turns out to be non-portioned. The multicooker is placed in the "baking" mode.

Required products:

  • poultry meat - 0.2 kg;
  • mushrooms - 0.2 kg;
  • Dutch cheese - 0.1 kg;
  • wheat flour - 1.5 tbsp. l .;
  • homemade yogurt - 120 ml;
  • onions - 2 heads;
  • spices to taste.

Cooking steps:

  1. Rinse and boil forest mushrooms in advance.
  2. Turn on the "baking" mode in the multicooker and set the time - 50 minutes.
  3. Put butter and mushrooms, chopped onion in a bowl.
  4. Season the mixture with salt and pepper, fry for 20 minutes, stirring occasionally.
  5. Add flour to the mixture and simmer for another 5 minutes.
  6. Add yogurt to the bowl and cover with a lid for 10 minutes.
  7. Sprinkle the salad with cheese shavings.
  8. Bake the appetizer under the lid until the end of the mode.

Attention! A dish cooked in a multicooker will not have a golden brown crust. But this technology allows you to preserve nutrients in products.


Recipes with photos of julienne from honey agarics and step-by-step actions confirm that getting the dish is quite simple. The combination of many ingredients allows you to experiment, creating different flavors.

Watch the video: How to cook a whole Chicken in a Crock Pot recipe - Slow Cooker