Julienne is a very tasty, filling, hot appetizer. The dish is served in a small bowl - a cocotte maker. I suggest making julienne with chicken and mushrooms in tartlets.
Any basket will do: waffle, shortbread, made from pita bread, puff pastry. Boiled meat can be replaced with smoked chicken, and hard cheese with processed cheese.
Garnish the appetizer with a sprig of herbs, a lingonberry, and an olive. Serve hot on a flat platter. How to cook it? Catch three simple recipes.
Any portioned snack in waffle, shortbread, or puff pastry baskets looks great on the holiday table. The guests, the originally designed snack, are swept away first. Tartlets with chicken in sour cream sauce are delicious and tender. Print out the first recipe with a photo.
Ingredients:
Cut the chicken fillet and champignons into small cubes, chop the onion. Grind the cheese on a fine grater.
Place the frying pan on the fire, add oil. Fry the chicken pieces with onions until golden brown.
Throw the champignons into the frying pan, add salt, pepper and mix. Add 100 grams of sour cream. Simmer the ingredients in the creamy sauce over low heat for 5-7 minutes.
Cover the baking sheet with parchment paper. We place ready-made tartlets made from unsweetened shortcrust pastry in a row. We fill edible baskets with poultry and champignon filling. Top with cheese crumbles.
Place the filled baskets in the oven for 10 minutes. Oven temperature 160 degrees.
A quick appetizer for the holiday table is ready. Serve the julienne in baskets hot. Bon appetit.
The filling for the appetizer is ready, but you don’t have time to preheat the oven because guests are on the doorstep? Prepare the food in the microwave. Set the power to maximum.
Ingredients:
The taste of onions in julienne should not be pronounced. Chop the vegetable finely. First boil fresh or frozen forest mushrooms and simmer a little in vegetable oil. I advise you to throw away the chicken skin. It contains harmful cholesterol.
Ingredients
Servings: – + 20
This is a recipe for a hearty but simple dish that is perfect for a holiday table. Julienne in tartlets with mushrooms and cheese will be appreciated by all your guests.
Using tartlets makes the snack very easy to prepare. You can buy such tartlets in any supermarket or market.
The filling will be satisfying and rich. It consists of mushrooms, cheese, onions and sour cream. The cheese will melt during baking and it will turn out very tasty. Be sure to prepare this julienne in a hurry, and a recipe with a photo will help you with this.
Ingredients:
Wash the mushrooms and cut into thin slices.
Peel the onion and cut into cubes.
Heat the frying pan with sunflower oil. First, fry the onion until it becomes translucent. Then add the champignons to the same pan. Sprinkle with a little table salt. Fry the mushrooms and onions until they are completely cooked. Then pour sour cream over everything and simmer until the liquid evaporates.
We turn hard cheese into small shavings on a grater.
We take the waffle tartlets out of the packaging. We fill each of them with the cooled mushroom and onion filling.
Sprinkle generously with cheese shavings on top. Sprinkle so that a slide is formed. Now all that remains is to bake the julienne tartlets. Place the appetizer on a lined baking sheet or a special form.
Place in the oven for 10-15 minutes. Baking temperature 200 degrees. The appetizer may cook faster, so keep a close eye on its condition. Once the cheese has melted and lightly browned, the appetizer is ready.
Before serving, decorate with fresh herbs. Serve hot, because that’s when the appetizer is most delicious.
Calories: Not specified
Cooking time: Not indicated
Julienne is a tasty, hearty appetizer, which, as a rule, is served in special dishes - cocotte makers. Cocotte makers can be glass, ceramic or metal. And there may also be edible cocktail bowls - in the form of tartlets made from shortcrust pastry. I really like this version of this appetizer, so for the holidays I often prepare julienne tartlets with mushrooms and cheese. This dish looks very festive and all guests, without exception, are delighted with it. A more satisfying version of this dish is.
Ingredients for 10 small tartlets:
- 1 onion;
- 300 g champignons;
- 100 g hard cheese;
- 100 g sour cream;
- 1 tablespoon of flour without top;
- 30 g butter;
- salt to taste;
- 10 pieces of ready-made snack tartlets.
Recipe with photos step by step:
To prepare julienne, you can use both fresh and frozen mushrooms. If the mushrooms are fresh, first we sort them out, wash them thoroughly and cut them into slices. Frozen mushrooms (cut into slices when frozen) are easy to defrost. Heat the butter in a frying pan, add the mushrooms and fry over low heat until all the liquid has evaporated (5 minutes).
Peel the onions and wash them. Cut the onion into very thin half or quarter rings. Add the onion to the mushrooms, mix and fry over low heat, covered, for about ten minutes.
Stir occasionally.
Sift the flour into the pan and stir. Fry for another 2-3 minutes, stirring. 
Add sour cream and half the total amount of cheese, grated on a medium grater, add salt and mix.
Continue to fry over low heat for another 2-3 minutes, stirring constantly.
Place the finished filling into tartlets.
As you remember, we still had cheese left (we only used half for the mushrooms in the pan). Sprinkle the top of the tartlets with grated cheese and place in a fireproof dish lined with baking paper.
Place the tartlets in the oven, preheated to 200 degrees C, for 5-7 minutes, maybe even less, until the cheese melts.
Decorate the tartlets to taste with herbs and serve as a hot appetizer. 
Tips and tricks:
If you are preparing such tartlets for the arrival of guests, then the julienne itself can be prepared in advance, and in front of the guests, put it into tartlets and bake.
You can bake this julienne in a microwave oven at full power for 2-5 minutes (heating time depends on the power of the oven and the number of tartlets).
Instead of champignons, you can use other mushrooms. It turns out very tasty
You can bake the tartlets yourself; in the recipe [Tartlets with crayfish tails, http://site/recipe/51-tartaletki-s-rakovymi-shejkami] I did just that. Or you can take ready-made ones, which will significantly speed up the cooking process. The filling obtained from this quantity of products was enough for 15 tartlets. I usually prepare the dish an hour or two before serving. If desired, you can heat the finished julienne for a couple of minutes in the microwave or oven. But when cooled down, it’s delicious too! This time I used chicken breast, but it works well with thigh.
Place finely chopped onion in a frying pan with melted butter. Fry for a few minutes until golden brown.
Then add chopped champignons. Stir and fry until excess liquid evaporates.
Add finely chopped boiled chicken meat. Flour. Mix.
Pour in the cream. Simmer for a couple of minutes - the mixture will thicken. Add salt and pepper. Julien is ready!
Grate the cheese on a fine grater.
Fill the tartlets with hot filling and immediately sprinkle with cheese, then the cheese will melt a little and turn into a soft crust.
Place julienne in tartlets on a dish. You can decorate with fresh herbs. Usually, by the end of the feast, this dish is always left empty. I hope your guests enjoy it too!
Julienne is a French dish that captivates with its tenderness and incredible aroma. Everyone is familiar with the traditional presentation of a culinary masterpiece. But few have heard of julienne with mushrooms and chicken in tartlets. This appetizer is quick to prepare and does not require large quantity ingredients.
If you are preparing for a festive feast, I offer a good option for a hot snack. This will be a delicious julienne of chicken and champignons. Usually cocotte makers or small ceramic molds are used to serve this julienne. Today I want to show you how to cook julienne in tartlets by baking. You can use store-bought tartlets, preferably made from shortcrust pastry. And if you have a desire, then make these tartlets with your own hands in advance. The result is a tender and warm sauce of chicken with mushrooms in cream inside tartlets. Each tartlet will have a cheese crust on top.
Step-by-step video recipe
Chicken thighs must be pre-boiled until cooked. Remove the bones and chop the meat finely for julienne.
Rinse fresh mushrooms and then chop into cubes. If you have had the mushrooms in the refrigerator for several days and the caps are slightly dry, I recommend peeling them.
Heat the vegetable oil well with the addition of ghee. Pour the mushrooms into a saucepan and fry until golden brown, the liquid should all evaporate. If desired, you can fry onions or leeks with mushrooms. Then add the chicken to the mushrooms and stir.
After 3 minutes, add a level spoonful of flour and mix thoroughly again. Then pour in the cream and simmer the chicken and mushrooms for a few minutes. Use salt and ground pepper to taste.
As soon as the mixture boils, boil it for a few minutes until thickened. The consistency of julienne is similar to cream soup.
By this time, preheat the oven to 180 degrees. Place the shortbread tartlets on a baking sheet with foil and fill them with chicken julienne.
Sprinkle finely chopped hard cheese on top of each tartlet. Bring the julienne in the oven until done. 5-7 minutes will be enough for a cheese crust to form.
Immediately transfer the hot julienne tartlets to a serving plate.
