Mushroom julienne with squid
Mushroom julienne with squid is an unexpected take on a well-known French appetizer, but that's only at first glance. Firstly, the word "julienne" isn't the name of a specific dish. It simply refers to a method of cutting food into elegant strips.
- Fresh champignons
- Dill
- Russian cheese
- Sour cream 10% (low fat)
- Fresh squid
- Salt
- Cream 23%
- Premium grade wheat flour
- Onions
- Refined vegetable oil
- Place the squid carcasses in boiling water for 1 minute, then rinse in cold water. Remove the thin outer membrane and discard the chitinous plates. Place the carcasses in boiling salted water and cook for 3–4 minutes.
- Drain the water, let the squid cool slightly and cut them into thin rings or strips.
- Peel and chop the onion. Wash the mushrooms and cut into small pieces.
- Heat vegetable oil in a frying pan and fry the onion for 5 minutes. Add the mushrooms and cook, stirring, for another 6–7 minutes, until golden brown.
- Grate the cheese. Combine the mushroom mixture with the chopped squid and half of the grated cheese. Mix gently.
- Lightly toast the flour in a dry frying pan. Add sour cream, cream, dill, salt, and pepper. Stir constantly until the mixture comes to a boil. Pour the sauce into the mushroom mixture and stir. Preheat the oven to 180°C. Divide the mixture among the cocotte dishes, sprinkle with the remaining cheese, and bake for 20–25 minutes, until golden brown.
Squid julienne is a dish that can be prepared in two stages. For example, you can make the filling the night before and the sauce the next day. All you have to do is combine the mushroom mixture with the sauce and bake it in the oven.
The terrine dish gets its name from the rectangular ovenproof dish with a lid. Terrines originate from France, although this baking method is now found not only in France...
In fact, julienne isn't really a dish at all, but simply a way of slicing food. At least, the French word "julienne" simply refers to the act of cutting into strips—usually vegetables, less commonly...
Mushroom julienne is a sure-fire hot appetizer for any festive table: it's quick to prepare, requires no special culinary skills, and is a favorite with almost everyone. Interestingly, this name is only given to this dish in Russia; elsewhere in the world, it's called "cocotte," referring to the container in which it's baked. Meanwhile, French chefs use the word "julienne" to describe a method of slicing vegetables into thin strips for use in soups and salads. How all of these ingredients came together in one dish is a mystery, but it has taken root in Russia and gained popularity. Julienne is made with meat, chicken, and seafood, but today we offer you a recipe specifically with mushrooms—one of the simplest and most affordable.
This chicken julienne recipe might seem too complicated and time-consuming. But if you try it out, you'll see it's nothing like the "quick" version—champignons with chicken fillet in a sour cream sauce. Dried porcini mushrooms give the julienne a unique, simply intoxicating aroma, and a good chicken broth adds richness and depth to the flavor. Rest assured: after tasting this dish, your guests will ask you to share the recipe! By the way, if possible, add grated Parmesan to the sauce, and you'll have a truly restaurant-quality chicken and mushroom julienne.
How do you make a classic mushroom julienne? And is it worth it, considering that the winning combination of wild mushrooms and chicken is usually preferred, considered more filling and delicious? We believe trying a non-meat version is a must. Just be sure to prepare this hot appetizer in special cocotte molds, as this is where the dish achieves the right consistency. And this mushroom julienne looks much more appealing on the table! And remember, it's best to use dried porcini mushrooms, which are responsible for the unique aroma and rich flavor of the dish.
A creamy julienne sauce is more delicate than one made with milk, so if you often make this wonderful hot appetizer, take note of our recipe. However, some believe there's no point in making it so complicated, saying the key is the ingredients themselves. That is, take milk, combine it with flour, pour the resulting mixture into the cocotte dishes, and pop it in the oven. We, however, are confident that only a prepared sauce will allow you to experience the true taste and texture of a real julienne. So, it's definitely worth the effort!
Boiled squid is a familiar food not only to many from Mediterranean cuisine but also from classic Soviet appetizers. When cooked properly (not overcooked), the seafood is juicy and tender; overcooking it becomes rubbery and flavorless. So how do you achieve perfection, and what should you do with boiled squid?
