Is it worth mentioning that in French cookbooks such a dish as "julienne" is not in sight, but there is a synonymous definition for slicing vegetables with straw. So, or otherwise, in our open spaces the dish was called a masterpiece of French cuisine and is interpreted now for everyone, mainly using mushrooms, cream and cheese as the main ingredients.
In this article, we decided to talk about how to make a julien in a multivark.
Mushroom julien in the multivarquet "Polaris"
Ingredients:
- champignons - 1 kg;
- sour cream - 300 g;
- cream - 1/3 of a century;
- flour - 1 tbsp. a spoon;
- butter - 100 g;
- onions - 1 pc .;
- hard cheese - to taste;
- salt, pepper - to taste;
- buns.
Preparation
Let's start with the preparation of the main ingredients. We chop the onion into thin rings, cut the mushrooms into plates, and rub the cheese on a large grater. In the multivark, melt the butter and fry on it onions until golden and soft and using the "Frying" mode.
Once the onion is ready, we put the mushrooms in the bowl and season them with salt and pepper. Once all the moisture from the mushrooms is evaporated, add the sour cream to the onion and mushrooms and cook in the "Quenching" mode for 30 minutes. After 20 minutes of cooking, open the device and add 2/3 of all the grated cheese and the cream dissolved in cream. In principle, it is possible to finish the preparation of a joule in a multivariate, but for those who wish to serve the dish beautifully on the table, it is recommended to proceed as follows.
We buy small buns in the store and cut off the top from them. We extract the crumb from the bun and instead of it we put the mushroom julienne , sprinkle the dish with the remains of cheese and return to the multivarquet to reach the readiness in the "Bake" mode for 5-7 minutes. Julienne from champignons in the multivarque is ready!
How to cook a julien in a multinark "Panasonic"?
Ingredients:
- mussels - 150 grams;
- shrimps peeled -150 g;
- squid - 150 g;
- onions - 1 pc .;
- cream - 130 ml;
- flour - 1 teaspoon;
- butter - 1 tbsp. a spoon;
- grated hard cheese - 150 g.
Preparation
In the cup of the multivarker, melt the butter. Using the "Baking" mode, we pass into the bowl of the device finely chopped onions. As soon as the onion becomes soft, we add to it the carcass of squid cut into rings, peeled shrimps and mussels. Fry the seafood for another 2-3 minutes, then pour everything with a mixture of flour and cream. Solim and pepper julienne. Leave seafood to languish in cream for another 10 minutes, then sprinkle with julienne cheese and turn off the device. As soon as the cheese melts, the julien is ready!
Julienne of chicken in the multivark "Phillips"
Ingredients:
- chicken meat - 300 g;
- champignons - 300 g;
- cream - 1 item;
- flour - 1 teaspoon;
- fresh greens;
- grated hard cheese;
- butter.
Preparation
Chicken, you can take both white and red meat, cleanse the skin and remove the meat from the bone. We cut the meat into cubes. Champignons are cleaned and cut with plates. Turn the multivark into the "Baking" mode and melt the butter in it
Mix the cream with flour and pour the resulting mixture of mushrooms and chicken. Continue cooking for another 10 minutes, or until the cream thickens. Finished dish sprinkled with cheese and wait until it melts, then serves the julienne from the chicken to the table, sprinkled with crushed fresh herbs.