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Julienne in Mushrooms in the Oven
Instructions
Clean the large champignons (12 pcs) of any soil and rinse thoroughly under running water. Separate the stems from the caps – the stems will go into the filling, while the caps will serve as natural "cocottes". Choose only large mushrooms about the size of a fist – they hold more filling and the presentation looks more impressive.
Set the cleaned mushrooms aside, caps up, to let the excess water drain for 5 minutes. Meanwhile, get on with preparing the filling – working in parallel saves time.
Boil the chicken fillet (300 g) whole in salted water for 7 minutes after it comes to the boil. The secret to juiciness: add 3 bay leaves and 5 allspice peppercorns to the fillet – the meat turns out aromatic and tender. Take the cooked fillet out and let it cool.
Finely dice the onion (1 pc) into 3–4 mm cubes and saute in 30 g of butter for 5 minutes. A home secret: keep the heat low so the onion turns slightly yellow – then it releases just the right amount of juice and sweetness. Over high heat the onion will burn and turn bitter.
Cut the cooled chicken fillet into small 5 mm pieces and add it to fry with the onion for another 5 minutes over low heat – the meat should brown and soak up the onion aroma. Finely chop the mushroom stems too and add them to the chicken – this enriches the filling with a mushroom flavour.
Add 250 g of 20% sour cream, the finely chopped dill and ½ tsp of dried marjoram to the chicken mixture. Mix thoroughly and simmer over the lowest heat for 3 minutes – the sour cream must not boil, or it will curdle into flakes. The mixture becomes a smooth, creamy white with green specks of herbs.
The julienne filling is ready! Taste for salt and add more to taste if needed. The filling should have a creamy consistency that holds on a spoon but is not too thick.
Fill each mushroom cap with the filling, heaped slightly (about 1 tbsp), and place them on a baking sheet. A home tip: be sure to line the baking sheet with aluminium foil so nothing burns and the sheet is easy to wash – the mushrooms release a lot of liquid as they bake.
Grate the hard cheese (100 g) on a coarse grater and sprinkle it evenly over each julienne – the cheese should form a thick 5 mm cap. Parmesan, Russian cheese, Gouda or any melting cheese works well for the characteristic golden crust.
Put the baking sheet into an oven preheated to 150 °C for 10 minutes – the cheese should melt and brown, and the mushrooms should soften. The low temperature is critical – at 200 °C the cheese will burn while the filling stays cold inside. For a more golden crust, switch on the "grill" mode for the last 2 minutes.
The homemade julienne in mushrooms in the oven is ready! The mushrooms come away from the foil easily with a silicone spatula. Arrange them on a nice serving dish or individual plates, garnish with a sprig of fresh herbs and serve as a hot appetiser. The mini-juliennes vanish from the table at lightning speed – they are always a hit with grown-ups and children alike.
Tips
- 1
Choose only large champignons about the size of a fist – small ones will not hold enough filling and the presentation will look meagre. Medium mushrooms 6–7 cm in diameter are the optimal size.
- 2
Always line the baking sheet with foil before baking – the mushrooms release a lot of liquid as they bake, and without foil the sheet is hard to clean. The foil saves time on washing up.
- 3
Add bay leaves and allspice peppercorns when boiling the fillet – the meat turns out far juicier and more aromatic. This is a home cook's professional trick for chicken stock.
- 4
Fry the onion over low heat until lightly yellow – this way it gives the filling just the right amount of juice and natural sweetness. Golden-brown onion will turn bitter and spoil the taste.
FAQ
Can I use other mushrooms instead of champignons? +
Only champignons are suitable for this step-by-step recipe – they have the ideal shape and firm caps for holding the filling. Other mushrooms (honey mushrooms, oyster mushrooms, chanterelles) are too small or the wrong shape – they cannot serve as a "cocotte". However, you can add them to the filling itself along with the champignon stems – this gives a richer mushroom flavour. Porcini also work as an addition to the filling. King or chestnut champignons can be used instead of the usual white ones – they give a brighter mushroom aroma.
What can replace sour cream in the julienne filling? +
Good options are: 20% cream (250 ml, for a more delicate taste), plain unsweetened yoghurt (a lighter version, 250 g), Philadelphia cream cheese (150 g, combined with 100 ml of milk – a restaurant version), or 30% sour cream (a richer, fattier option). All the substitutes give a slightly different result but do not fundamentally spoil the dish. The taste shifts a little towards a lighter or a richer creaminess. The classic home version with sour cream remains the most versatile in flavour.
How long do ready juliennes keep in the fridge? +
In a closed container in the fridge, the ready juliennes keep for up to 2 days without losing flavour. They are best reheated in the oven at 150 °C for 5–7 minutes – the cheese melts again and the mushrooms warm through evenly. In the microwave at medium power for 1 minute is a quick method, but the cheese may turn rubbery and the mushrooms watery. I do not recommend freezing ready juliennes – on thawing the filling separates and releases a lot of liquid. It is better to make the juliennes and serve them straight away – the step-by-step recipe takes only 45 minutes.
Can I make the julienne filling without cream? +
No, sour cream or cream is an essential ingredient of classic julienne. It is what creates the filling's characteristic creamy consistency and its soft, tender taste. Without it you simply get stewed meat with mushrooms, not julienne. For a vegan or Lenten version, use plant-based cream made from oat or soya milk (250 ml) – the consistency will be similar. For a lighter version, replace 50% of the sour cream with low-fat yoghurt – the taste stays close to the original at fewer calories. A home version should always contain a dairy base for the right texture.
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