For some reason, julienne for us is a dish of baked mushrooms. It is very tasty dish, and if you cook mushroom julienne in a pot or festive cocotte, it turns even solemn. Today HozOboz will tell you how to cook mushroom julienne along with the story that is well known around the world under this name.
Perhaps many of you will be surprised to learn that julienne is not a dish, but just a way of cutting vegetables. The young vegetables should be cut into very thin strips. Traditionally, this method of cutting is used for salads or summer soups. Julienne usually means cutting strips from root vegetables and sliced thin rings of onion and tomato. For this reason, soups, salads and sauces made from thinly sliced vegetables are sometimes referred to as Julien.
But in our country it’s a dish baked with cream or béchamel sauce and mushrooms with cheese crust, sometimes with chicken meat. Today we have julienne mushroom and its recipe with chicken.
As for history, the word "julienne" was first mentioned in the book of French chef Massialo Francois. Of course, he meant the way of chopping vegetables. Of course, in this sense, the word "julienne" used today. But we have it a dish of mushrooms today. In France, for example, a similar dish is called "cocotte".
Perhaps it is a way of cutting that gave the name to the dish to which we are used to. After all, mushrooms, onions and chicken for this recipe should be pretty finely cut, and then filled with béchamel sauce. By the way, we know much more about it than about the julienne itslef. This sauce is a favorite in European cuisine. They say it came up with Louis de Bechamel, the manager at the court of Louis XIV. Another version says that the bechamel was first prepared by Francois de la Varennes, the founder of haute cuisine and the royal chef. It is a simple sauce which serves as a basis to many great European cuisine sauces. Today we prepare the mushroom julienne, using a bechamel sauce with sour cream.
Speaking of mushrooms, it’s worth noting that we’re going to use champignon They consist on 90% of water, proteins, carbohydrates, minerals, vitamins and organic acids, including PP, D, E, B vitamins, etc. By the way, these mushrooms can easily compete with the seafood on the phosphorus content. Low calorie allows the use of mushrooms in all sorts of diets, without losing the necessary proteins, vitamins and other elements. Champignons are used in salt-free diets because of its low sodium content. Diabetics are advised to eat mushrooms since they’re absolutely free of sugar and fat. Therefore, HozOboz today offers you to cook mushroom julienne. The recipe with photo are provided as usual.
Well, now you know how to cook mushroom julienne or mushroom julienne with cream, the recipe of which HozOboz presented you today. May we remind you that we used the cream, but it can be also sour cream. Of course, it can be cooked without meat, but chicken gives the dish a special tenderness and flacour. Of course, it’s not all about chicken, because there are so many options and alternatives of this dish. Feel free to use shrimp, squid, mussels, smoked fish, scallops instead of chicken you may, etc. We’re looking forward to your letters with original recipes. Always yours, HozOboz.