Mushroom julienne is cooked most often from fresh mushrooms. However for preparation of this dish it is possible to use also dried mushrooms: champignons, boletuses, aspen mushrooms, birch mushrooms, slippery jacks.
Julienne from dry mushrooms
The following products will be necessary for you: 250 g of dried mushrooms, 1 large napiform bulb, 150 g of sour cream, 100 g of any hard cheese, 2 tablespoons of vegetable oil, 1 tablespoon of wheat flour, salt and a black pepper to taste.
Fill in dry mushrooms with 3 glasses of cold water and leave them to bulk up. In 2 hours merge excess liquid from mushrooms and wash out them in flowing water. Shift mushrooms in a pan, fill in with a glass of cold water and bring to the boil. Add salt and boil mushrooms within 10 minutes. Cast away ready mushrooms on a colander. Don't pour out mushroom broth, it still is required.
Clean a bulb, cut it in small cubes and fry in vegetable oil to semi-readiness. Small cut mushrooms and add to onions. Pour to mushrooms with onions in 3 tablespoons of mushroom broth, mix everything and leave to be extinguished. In 10 minutes add sour cream, pepper and flour to mushrooms. Constantly stirring slowly with mushrooms with sour cream, you extinguish them on slow fire until julienne thickens.
Spread out mushrooms on clay pots or cocottes and strew them with a grated cheese. Put pots in the oven warmed up to 180 wasps for 5-7 minutes.
Julienne from dry mushrooms and chicken in sauce béchamel
The following products will be necessary for you: 250 g of dried mushrooms, 0.5 kg of chicken fillet, 1 large napiform bulb, 100 g of any hard cheese, 2 tablespoons of vegetable oil, 50 g of wheat flour, 50 g of a desi, 0.5 l of milk, salt, a black pepper and nutmeg to taste.
To make sauce béchamel, in separate ware kindle a desi and pour into it flour. A wooden scapula carefully pound the received mix and, without removing it from fire, begin to pour in milk gradually. After addition every portion of milk well mix sauce that it wasn't formed lumps. When all milk is used, add salt, pepper and nutmeg to sauce, mix. Let's sauce boil on slow fire within 3 minutes.
Boil previously wetted dry mushrooms as it was described in the previous recipe. Cut ready mushrooms small straws. Cut chicken fillet with small segments. Clean a bulb from a peel, cut it in cubes and fry in vegetable oil to translucency. Add to onions mushrooms, chicken, 3 tablespoons of the broth which remained after boiling of mushrooms, salt and pepper to taste. You stew chicken, mushrooms and onions until all liquid is evaporated. Then fill in withmushrooms chicken with sauce béchamel, mix everything and you stew julienne on slow fire within 2-3 minutes.
Shift julienne in molds for roasting and strew it with a grated cheese. Put molds with julienne in the oven warmed up to 180 wasps for 7-10 minutes.