Mushroom Julienne

Mushroom julienne is a Russian appetizer made up of slender mushrooms, onions, cream, cheese and sour cream. The sauce is also aromatised with white wine, musk and ground pepper. While it is traditionally served in small ceramic or metal dishes as an appetizer, it may be used as a meat topping too.

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The great thing-it takes a couple of ingredients to cook, in less than 30 minutes. The Mushroom julienne recipe is great for you if you love mushrooms. Although you just don’t like mushrooms, I always suggest you check it out. With this dish, I turned lots of people into mushroom lovers!

Let’s see a bit about the origin of this amazing Mushroom julienne and then we will move toward our recipe.

Origin:

The origin of the term is uncertain but it is believed that Julienne is a French (18c) word that means a clear soup garnished with vegetables before serving. In 1841, julienne word comes from a cook name julian who was assumed the best cook for making vegetable soups.

This Mushroom julienne is so simple to cook and will be a favorite of your entire family! Okay so, Let’s move to the Mushroom julienne without any delay because I’m super excited for it.

Ingredients:

For the Julienne

  • 2 lb chopped mushrooms
  • 2 medium chopped onion
  • 4 tbsp butter
  • 2 cup cheese (mozzarella or cheddar)
  • 2 lb cooked and chopped chicken breast
  • salt and pepper

For the sauce

  • 4 tbsp butter
  • 2 cup milk or cream
  • 4 tbsp flour
  • salt and pepper

Direction:

  • Saute the onions in butter in a large skillet for a few minutes.
  • Add the mushrooms to the onions and cook until they start browning and the liquid begins to evaporate for about 5-6 minutes.
  • Add the chicken, salt and pepper to the saucepan and stir well.
  • Move the mixture of chicken and mushrooms to an oven-safe dish.
  • Preheat the oven to 450F.
  • Melt the butter over medium heat and add the flour to make the sauce.
  • Add milk or cream after cooking the buttered flour for 1 minute.
  • Let the sauce boiled for 2-3 minutes, stir vigorously and attempt to break up the lumps.
  • Pour the sauce over the mixture of chicken-mushrooms and blend all over. Pour the adequate amount of the cheese and bake for about 15 minutes.
  • Garnish with chopped parsley or fresh basil.

Note:

Keep mixing the sauce so that it does not get lumps.

Freezer Instructions:

You can freeze the leftover for almost one days in a sealed bag so that it will not get moist and can microwave to melt the cheese.

Nutritional Information:

Calories: 589 kcal

Carbohydrates —————————————————————————– 14g

Protein ————————————————————————————– 55g

Fat ——————————————————————————————- 35g

Saturated Fat ——————————————————————————- 18g

Polyunsaturated Fat ———————————————————————– 3g

Monounsaturated Fat ——————————————————————— 10g

Cholesterol ——————————————————————————— 163mg

Sodium ————————————————————————————– 791mg

Potassium ———————————————————————————– 791mg

Fiber —————————————————————————————– 1g

Sugar —————————————————————————————- 5g

Vitamin A ———————————————————————————- 850IU

Vitamin C ———————————————————————————- 2.5mg

Calcium ———————————————————————————— 520mg

Iron —————————————————————————————— 2.3mg

Hope you liked this Mushroom julienne recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

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