You will need
    • mushrooms - 300 g;
    • onions - 2 PCs (optional);
    • sour cream
    • mayonnaise or cream - 300 g;
    • cheese - 300 g (solid);
    • chicken(optional) - 200 g;
    • oil;
    • salt.
Julien is usually prepared in small portion skovorodko, which are called ramekins. Most often they are metal and ceramic.
First turn on the oven, so she has time to heat up to about 150 degrees for a while, while you're preparing julienne.
Mushrooms can take any, but best of all mushrooms. If fresh mushrooms, peel them, cut into strips and fry in butter (creamy is best, but you can take any fat). If you use canned mushrooms, you can do without the frying, but fried mushrooms will add a unique taste. Put sauteed mushrooms in ramekins.
After that, prepare the sauce: whisk 2 eggs with one Cup sour cream and salt. This mixture pour the mushrooms in cocotte. Instead of this sauce you can use just mayonnaise or cream. An optional ingredient is fried onions, which also can add to the mix with mushrooms.
The sauce can be cooked in a different way, using flour. To do this, melt about 30 g butter in a pan, stir in 2 tablespoons flour and fry until Golden brown. Then add 0.3 l of milk or cream (pour carefully in a thin stream) while stirring. Leave to simmer for half an hour.
On top of the mushrooms with the sauce put grated cheese (preferably durum), you can decorate the top with herbs.
If you want to prepare a julienne with mushrooms and chicken, the chicken should be cut into small cubes and fry in a small amount of fat, salt, and pepper. Put chicken on top of mushrooms, pour sauce over chicken layer put grated cheese.
Put the ramekins in the oven for about 10-15 minutes. It is important not to overdo the julienne in the oven, because then cheese can become a solid crust.
Julienne served hot, this dish is eaten with small spoons.