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Buns with mushrooms and sour cream in the oven. Hot stuffed buns

I have been preparing stuffed buns for a long time. If there are such round buns in the house, then you can quickly decide the option with breakfast, a sandwich at work, a hearty snack, if there is no time to cook and, of course, excellent food for a picnic in nature. Therefore, I recommend all hostesses to have on hand blanks of fillings and buns. The fillings can be very different: with sausages, minced meat, mushrooms, with the addition of fresh vegetables, rice and eggs. I recommend putting quail eggs under them, then you can hide some other filling under them, and naturally you need to put on top cheese - I always dry the middle of the buns and use them as bread crumbs or soak them in milk for cutlets.

1▬Buns with mushrooms and tomatoes

  • Sesame buns - 5 pcs.
  • Mushrooms - 100 g.
  • Bulb onions - 1 pc.
  • Mayonnaise to taste.
  • Mustard to taste.
  • Adjika to taste.
  • Cheese - 50 g.
  • Tomato - 1 pc.
  • Greens - 1 bunch.
  • Salt to taste.

We're going to need some sandwich buns. Cut off the top of the buns and remove the crumb.Combine mayonnaise, mustard and adjika. Lubricate the inside of each bun.Cut the mushrooms into plates, chop the onion. Fry them until tender. Put the onion and mushroom filling on the bottom of the bun, and tomato slices on top.Grate the cheese and sprinkle on the filling.Bake buns in a preheated oven for up to 180 seconds for 5 minutes.

2 ▬Buns stuffed with champignons

  • Fresh champignons, small - 200 g.
  • Butter - 20 g.
  • Lemon zest and juice of half a lemon
  • Round buns, large - 2 pcs.
  • Cream - 50 ml.
  • Parsley
  • Salt and pepper to taste.
Melt the butter in a pan, simmer the whole mushrooms in butter for 2 minutes, add lemon juice and two tablespoons of water. Cover and cook for 1 minute.
Cut off the top parts - "lids" from the buns. Scrape the flesh out of the buns. Preheat buns in the oven.
Add cream to mushrooms, reduce heat. Salt and pepper.
Fill the buns with mushroom mass, sprinkle with chopped herbs, cover with cut lids.

3▬ Eggs baked in a bun with sesame seeds with vegetables

  • Quail eggs - 2 pcs.
  • Sesame buns - 2 pcs.
  • Cheese - 50 g.
  • Sweet pepper - 1 pc.
  • Tomato - 1 pc.
  • Greens - parsley, dill.
  • Salt, pepper - to taste


Gently cut off the top of buns and remove part of the crumb to the volume of the egg.Put chopped Bell pepper, a tomato.Break one egg into each bun.Sprinkle with chopped herbs. Season with salt, pepper, and sprinkle with grated cheese.Bake in the oven for 20-25 minutes at 180 degrees.

4▬Buns with chicken fillet and mushrooms in sour cream

  • Sesame seed buns 5 pcs.
  • Chicken fillet 2 pcs.
  • Champignons 350 gr.
  • Bulb onion 1 pc.
  • Hard cheese 150 gr.
  • Sour cream 3 tbsp. l.
  • Salt, pepper 0.5 tsp;

Cut the chicken fillet into small pieces. Season with salt and pepper. Fry in vegetable oil. Peel the champignons, cut into thin slices. Fry with onion until golden brown. Then put the fried chicken into the pan. Add sour cream, stir and simmer for 4-5 minutes. Season to taste with salt and pepper. Cut off the top of the buns. Gently remove the crumb. Stuff with filling, sprinkle with grated cheese tops. Grease a baking sheet butter, transfer the stuffed buns to it and bake in the preheated oven until the cheese is melted.


5▬Buns with ham and tomatoes

  • 8 buns,
  • 300 g boiled ham
  • 3 tomatoes,
  • 150 g of hard cheese
  • 100 g butter
  • parsley,
  • ground black pepper and salt to taste.


Cut onions into small cubes and lightly fry in hot oil. Add ham, cut into small cubes, to the onion and fry until golden brown. Scald the tomatoes with boiling water, then pour over with cold water and remove the skin. Cut the tomatoes into cubes and place in a skillet with onions and ham. Salt and pepper everything, mix and simmer until the liquid evaporates. Stuff the lower parts of the buns with the tomato and ham mixture. Grease the bun lids with butter and roll in grated cheese. Cover the stuffed buns with lids, place them on a baking sheet and bake in the oven at 180 ° C for about 15 minutes. When serving, sprinkle the finished buns with finely chopped parsley.

6▬Buns with sausage

  • 2 sesame buns
  • a couple of slices of smoked sausage
  • slices of cheese
  • pickled cucumbers,
  • boiled sausage or sausages,
  • butter, ketchup and mayonnaise.

You can change the composition of the products at your discretion. Cut off the top of the buns and remove the crumb. Lubricate the inner walls with oil and put a piece of smoked and boiled sausage there, brush with mayonnaise. Put cucumbers and a slice of cheese on top, pour with ketchup. Repeat layers and add mayonnaise on top of the cheese. Cover the burgers with cut "lids" and bake in a preheated oven for 8-10 minutes over medium heat.

7▬Buns with minced meat

  • 4 French rolls,
  • 120 grams of beef
  • 150 gr pork
  • 75 grams of cheese
  • 2 bell peppers,
  • 1 onion,
  • 1 clove of garlic
  • dill and parsley,
  • 2 tbsp. tablespoons of refined vegetable oil, red and black ground pepper, salt.

Cut the meat into pieces and mince it. Wash, peel and chop the onion and garlic. Bell pepper wash and clean. Cut it into small pieces. Chop parsley and dill. Grate the cheese on a fine grater. Chopped meat cook in microwave oven within 5 minutes at 80 percent power. Then season with pepper and salt, add herbs and stir. Cut off the top of the buns and gently remove the crumb. Fill the buns with cooked minced meat and sprinkle with grated cheese on top. Microwave at 100% power for 2 minutes.

If desired, cooked buns can be laid out on lettuce leaves and garnished with parsley.

8▬Hot buns with sausage and cheese

  • Hard cheese - 150 gr.
  • Hot dog buns - 6 pcs.
  • Sausage - 150 gr.
  • Mayonnaise - 2 tablespoons

Take hard cheese and cut it into neat small cubes. Do the same with the sausage. Gently remove the crumb from the purchased buns. Toss the crumb with the sausage and cheese in a bowl. Pour mayonnaise into the crumb mixed with sausage and cheese. Mix everything thoroughly and gently again.

Stuff the prepared buns with the resulting crumb-sausage-cheese mixture. 5. Place the minced meat buns in the pre-switched oven and bake for 10 minutes until a beautiful and pleasant baked crust is obtained.

Hot buns with sausage and cheese are ready!


9▬Buns stuffed with ham and eggs

  • eggs - 8 pcs.
  • buns - 4 pieces
  • milk - 1/3 tbsp.
  • hard cheese - 200 g.
  • onion - 1 pc.
  • ham - 200 g.
  • salt, pepper to taste
  • garlic powder -1 tsp
  • sweet paprika - 1 tsp
  • vegetable oil - 2 tbsp. l

 Cut the onion into small cubes and fry in a skillet with vegetable oil until golden brown.Cut the ham into small cubes and place in a skillet with onions. Fry.
Salt and pepper everything, add garlic powder and sweet paprika. Remove from heat.
Beat eggs, add milk or cream, add a little salt and pepper.
Heat a clean skillet with vegetable oil and pour out the egg mixture. Stir to obtain curdled egg mixture. Add some grated cheese and ham and onions.
Cut off the top of the rolls and remove the pulp. Fill in egg mixture and sprinkle with grated cheese.Heat the oven to 300 degrees and bake for 10-15 minutes, until the cheese melts.
Serve hot.

Recipes for different fillings

A few more filling options for about 4 small buns.

  • T Ri a leaf of lettuce cut into strips, 150g. season red cabbage with mayonnaise Fry the bun cubes in butter until golden brown and add to the salad, fill the buns.
  • 4 tablespoons of diced pickled cucumber, 150 gr. ham, 4 teaspoons of finely chopped onions, 4 teaspoons of canned green peas and 3 tablespoons of boiled rice, mix with mayonnaise. Cheese on top, bake
  • 4 tablespoons of finely chopped fillet of slightly salted herring, 4 teaspoons of finely chopped onions, 4 teaspoons of chopped green onions - mix everything.
  • 4 tablespoons of fried mushrooms, 4 tablespoons of boiled potatoes, diced, 2 tablespoons of corn, 1 cucumber, toss with mayonnaise, sprinkle with cheese and bake.
  • 4 tablespoons finely chopped roasted or boiled meat, 4 teaspoons finely chopped greens, 1 bell pepper, spinach leaves, scallions and 1 boiled egg, mix with mayonnaise, sprinkle with cheese and bake. ...
  • 2 eggs, 1 onion, 1 salad pepper, garlic, 2 sausages, 1 tomato, cheese, mayonnaise, herbs.Fry onion, garlic, pepper, tomato, chopped sausages in a pan, add eggs. Remove the pulp from the bun, grease the inside garlic mayonnaise, stuff the bun with cooked omelet. Sprinkle cheese on top and bake.
  • Milk - 1 stack. Ham - 100 g Butter - 1 tbsp. l. Sour cream - 1 tbsp. l. Egg - 4 pcs. Cut out m Soak yakish in milk, then squeeze lightly, mince with ham, add sour cream, softened butter, finely chopped herbs. Fill the prepared buns with this mass, leaving a depression in the minced meat. Place them in a greased skillet. In the groove of each bun, knock out quail egg or chicken. salt and bake in hot oven for 10-15 minutes.


As you can see, there are a lot of fillings, you can't remember all of them at once. I will add if I remember more. Maybe you know some interesting fillings that you prepared for your family? Share in the comments with our readers!

Classic julienne is prepared in special cocotte makers. But you can prepare this dish much easier, for example, in buns.

Julienne can be prepared much easier, for example, in buns

The size of the buns should not be too large, as the dish is portioned. Rye or wheat flour was used to bake them - does not matter. In any case, the dish will turn out delicious. You can bake buns yourself. If there is no such desire, the assortment of these products in stores allows you to choose what you want.

For a classic julienne, you need the following products:

  • 8 rolls;
  • chicken fillet from a chicken thigh - 400 g;
  • the same amount of any mushrooms;
  • 3-4 onions;
  • 100 g grated cheese;
  • 40 g butter and a little for frying;
  • a tablespoon with a small slide of flour;
  • a glass of milk.

Choose buns with a hard crust so that they do not get soaked or fall apart when baked.

How to cook julienne in buns (video)

Cooking process:



  1. Boil chicken legs until ready. You can also take breast fillet, but it is drier, and one of the main advantages of julienne is its tenderness and softness. We remove the cooled meat from the bones, removing the skin. Divide it into small pieces.
  2. We chop the washed mushrooms into strips, and prepare the onions in the same way. Simmer the mushrooms under the lid, without adding oil, until the juice is absorbed into them.
  3. Add oil and onion and fry until everything is ready. At the very end, you need to add the chicken so that they are a little fried together.
  4. Cooking "boxes" of buns: cut off the lid and remove the crumb, leaving thin walls.
  5. Making bechamel sauce. Place the flour in a frying pan without oil, heat it until it becomes creamy, add oil, and knead until smooth. Pour the preheated milk, stir so that there are no lumps. We warm up to the desired density. Do not forget to add salt.
  6. We fill the "boxes" with a mixture of mushrooms and chicken, fill with sauce, cover with a layer of grated cheese.
  7. In a hot (about 200 degrees) oven, the buns are baked for a short time - about 5 minutes. During this time, the cheese will melt and begin to brown - the dish is ready.

Let's try to diversify the recipe a bit and make the dish more satisfying.


For julienne, the size of the buns should not be too large, since the dish is portioned

How to cook julienne in a bun with chicken and cheese in the oven

There are no mushrooms in the julienne prepared according to this recipe, so it can be eaten even by those for whom mushrooms are contraindicated. Any cheese according to this recipe is suitable, even processed cheese is suitable.

Ingredients:

  • chicken legs - 2 pcs;
  • buns;
  • bulb;
  • 2 tbsp. tablespoons of butter;
  • an incomplete glass of low-fat cream;
  • 50 g of cheese for the cheese crust and 70 g for the filling;
  • a couple of cloves of garlic;
  • 3-4 sprigs of green dill or st. a spoon without a slide of dried.

Cooking procedure:

  1. Remove the meat from the raw legs and cut into small pieces. Fry the diced onion and chicken pieces in butter until the onion becomes transparent.
  2. Fill everything with cream, season with salt and pepper if desired, heat for a couple of minutes over the fire, add the cheese intended for the filling and chopped garlic.
  3. Heat the bun filling until it thickens. Mix with chopped dill.
  4. Cut off the top of the buns and free them from the crumb. We fill them with filling, spread the cheese on top.
  5. We send for 10 minutes in a well-preheated oven. Ruddy crust- signal about the readiness of the dish.

Have dried mushrooms- a special taste and aroma that will be felt in julienne too.


Julienne in a bun with chicken and cheese in the oven

Recipe for cooking julienne in buns with dried porcini mushrooms

It's clean mushroom julienne. Meat products do not add to it.

For him we need:

  • dried boletus - 200 g;
  • 2 onions and the same number of chives;
  • thick sour cream - 4 tablespoons;
  • grated cheese;
  • oil for frying.

It will take more time to prepare this dish than for julienne with fresh mushrooms, but the result is worth it.

Cooking procedure:

  1. Mushrooms need to be rinsed well and soaked for a couple of hours. Cold water is suitable for this, but dried boletus soaked in milk will acquire the taste and aroma of freshly picked mushrooms.
  2. Boil the mushrooms for about half an hour. You can do this in the same water in which the mushrooms were soaked. We strain them in a colander.
  3. Finely chop the onion, fry for a couple of minutes, add the chopped mushrooms to it, fry for another 10 minutes, mix with sour cream, chopped garlic and salt. If you add a little grated cheese to the filling at this stage, it will taste better.
  4. Free the middle of the buns from the crumb and put the filling in them. cheese crust is an indispensable attribute of julienne, so sprinkle the buns with cheese.
  5. We heat the buns for several minutes in a well-heated oven. Once the cheese is browned, the julienne is ready.

How to quickly cook julienne in a bun (video)

Recipe for making mushroom julienne in a microwave bun

It is very convenient to cook julienne in buns in the microwave. You can put the filling in a bun of a large enough size, then the dish will resemble an open pie to taste and appearance.

There are many unconventional ingredients in this recipe, so the taste of the dish is very different from the julienne we are used to.

Ingredients:

  • 5 small buns or one large;
  • boiled chicken meat - 250 g;
  • mushrooms - 300 g;
  • canned corn - 1/2 can;
  • tomato - 1 pc.;
  • hard cheese - 100 g;
  • to taste: soy sauce, mayonnaise and mustard;
  • vegetable oil for frying, herbs to decorate the dish.

Julienne in buns is very convenient to cook in the microwave

Cooking procedure:

  1. Marinate the chicken meat cut with keubiks. To do this, prepare a mustard marinade and soy sauce... After half an hour, the meat can be fried until golden brown.
  2. Champignons, or better oyster mushrooms, cut into small pieces and fry for no more than 10 minutes. Add chicken, mayonnaise, corn, tomato slices to them. You don't need to put a lot of mayonnaise so that the filling is not liquid, otherwise the buns will get wet and fall apart.
  3. We make a depression in the buns, removing the crumb, and put the prepared mixture there. cover it with cheese, which is three on a grater. Grease the outside of the buns with melted butter, then they will be soft.
  4. We expose a power of 600 W in the microwave and keep the buns for only 3 minutes. To keep them soft, you should not overexpose them in the microwave oven.

Julienne is not only cooked with chicken or mushrooms. You can bake other products in buns.


Mushroom julienne with ham and tomatoes

Cooking mushroom julienne with ham and tomatoes

Ingredients for 10-12 rolls:

  • champignons and chicken meat - 400 g each;
  • bulb;
  • bacon either pork belly or ham - 300 g;
  • tomato - 1 pc., can be replaced with a couple of st. spoons tomato sauce, spicy or sweet;
  • clove of garlic;
  • grated cheese - 150 g;
  • 4 tbsp. tablespoons of thick sour cream.

Cooking procedure:

  1. Boil the chicken, cut into small pieces. We also cut mushrooms and onions. It is best to take mushrooms. fry the mushrooms and onions, adding oil after the juice has evaporated.
  2. To the almost ready-made mushrooms, add chicken and ham, cut into strips, fry together for a couple of minutes, add the tomato, peeled and finely chopped. Simmer for another 5 minutes, salt, add 3 tbsp. tablespoons of sour cream, chopped garlic, knead.
  3. At the buns, select the bread crumb from the middle and fill them with the prepared filling, lightly grease with sour cream and cover with grated cheese.
  4. We keep the buns in a hot oven for 5-7 minutes until the cheese is baked.

Classic julienne with chicken and mushrooms (video)

This dish is a lifesaver for any housewife. It allows you to cook not only everyday dish, but also with imagination to decorate the festive table.

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You can serve julienne in an original way if you cook it in a bun - simply and quickly for a snack and as an appetizer.

A fragrant and ruddy wheat bun, which we will prepare ourselves, and then fill with delicious julienne and bake under cheese cap Is just a fabulous snack. Portioned julienne in a bun is not a shame to serve even to the most sophisticated guests-fussy for festive table- they will also ask for not only an additive, but also a recipe!

  • champignons - 700 gr
  • chicken breast - 300 gr
  • Russian cheese - 300 gr
  • milk - 300 ml
  • onions - 3 pcs.
  • vegetable oil - 100 ml
  • flour - 1 tablespoon
  • salt - 0.25 tsp
  • black pepper - a pinch
  • nutmeg - a pinch

To prepare delicious julienne, take fresh champignons, chicken breast or chicken fillet, any hard or semi-hard cheese (in my case, Russian), onions, refined vegetable (I use sunflower) oil, milk of any fat content (I have 2.8%), wheat flour of any kind, nutmeg, salt, etc. ground black pepper.

Wash chicken fillet (300 grams), dry and cut into small cubes.

Pour 100 milliliters of odorless vegetable oil into a wide and deep frying pan, heat it up and fry the chicken pieces over high heat. It is important to fry them quickly at a high temperature, and not to stew them in meat juice - 2-3 minutes will be enough. We take out the fried meat with a slotted spoon and transfer it to a separate bowl. Move the pan out of the heat for now, or just turn it off.

Wash fresh champignons (700 grams), dry and cut into arbitrary pieces. Undoubtedly, you can use frozen mushrooms or canned (not pickled), but in this case, I can hardly tell you the exact weight.

Heat the vegetable oil again (it remained after frying the chicken fillet) and fry the mushroom pieces over high heat. Do not forget to stir the champignons periodically so as not to burn. If you cook mushrooms over medium or low heat, they will not be fried, but stewed, releasing a lot of their own juice.

Quickly peel and chop the onions into small cubes. There are not many onions in julienne, so we take 3 large onions.

When the mushrooms are well fried, add chopped onions, make medium heat and continue to cook the mushrooms until the onions are soft and light ruddy.

After that, return the fried chicken breast to the pan, mix everything.

Pour a tablespoon of wheat flour on top. The variety in this case does not play a role, since flour acts as a thickener. I used a higher, as I did for buns. Actively stirring with a spatula, fry the contents of the pan for a couple of minutes on a below-average heat, so that the flour ceases to give off its characteristic damp smell, and acquires nutty shades.

Then pour 300 milliliters of milk of any fat content - cold or hot. We stir everything quite actively so that the milk thickens due to wheat flour - it will take literally half a minute.

Season the julienne with salt, ground pepper and nutmeg. We add everything to taste, but remember that there will be more cheese in the composition, and it itself is quite salty, so do not overdo it with salt.

Rub 200 grams of any hard or semi-hard cheese on a fine or medium grater and add it to the pan.

Remove the dishes from the heat, stir quickly to melt the cheese. The most delicious julienne is ready - just don't try it too much, otherwise you will eat half at this stage.

We fill the hollow rolls with julienne - the filling is just enough for 8 of these rolls.

It remains to grate 100 grams of cheese on a fine grater, sprinkle each bun and send the baking sheet back to the hot oven for 10 minutes.

I just turn on the grill and keep the buns on the highest level for literally 3-4 minutes. We need the cheese to melt, the filling to warm up, and the crust of the buns to brown.

We serve julienne in a bun as a portioned hot snack with fresh vegetables and greens. Just do not forget that for 1 serving you get about 300 grams of food, which is almost 650 kcal - do not get carried away!

And this is how a hot bun with julienne on the cut looks like - a lot of delicious mushroom filling under a stretching cheese crust in a fragrant and tender homemade wheat bun. Irishka, thank you very much for this delightful order. Cook for your health and bon appetit, friends!

Recipe 2: julienne with mushrooms in a bun (step by step)

Chicken julienne with mushrooms is a delicious thing! .. And it is supposed to be cooked in a special dish - a cocotte, which looks like a miniature pot with small handles. But what if there is no cocotte maker on the farm? We'll cook delicious julienne anyway! For this case, many options have been invented, one more original than the other!

And we will prepare julienne in buns with you!

The dish is fast, hearty, tasty and looks very unusual. What you need for a quick breakfast or a festive table!

The number of ingredients for the filling depends on the size of the bun. I had these mini, very cute tiny round sesame buns - half the size of a standard hamburger. If you have large buns, we increase the amount of products for julienne and the baking time by 1.5-2 times.

  • 4 rolls;
  • 100 g fresh champignons;
  • 1 half chicken breast;
  • 1 medium onion;
  • 2 generous tablespoons of heavy sour cream (or cream)
  • Salt, ground black pepper - to taste;
  • Sunflower oil - 2 tablespoons;
  • Hard cheese - 50 g;
  • Greenery for decoration.

First, let's prepare the filling. Since the buns are baked for only five minutes, so that the crust does not become hard, like a crouton, the filling should not be raw, but almost ready. Therefore, I boil the chicken breast until tender. I rinse it, put it in cold water, I boil until it boils and for another minute, then I drain the water, collect a new one and boil it until tender, 15-20 minutes, depending on what size the pieces are. Do not forget to add salt.

Meanwhile, peel the onions and mushrooms, rinse. Finely chop the onion. Preheat in a frying pan sunflower oil and pass the onion until golden, over medium heat, stirring occasionally.

Add to the onion the boiled chicken fillet, cut with itemprop = "image" into small pieces. After stirring, fry for a couple of minutes together, salt and pepper, put sour cream. I made two buns for us and two for the children, only with chicken, no mushrooms. Therefore, I put the fillet first, and then the mushrooms.

Cut the champignons into thin slices, add to the filling, fry together for 3-4 minutes, until the mushrooms are ready.

Cut off the tops from the buns and carefully extract the crumb.

We fill the buns with julienne.

Sprinkle with finely grated cheese.

We put on a baking sheet covered with parchment and bake at 200C for about 5 minutes.

Serve warm! Although chilled, julienne in buns is very tasty!

Recipe 3: julienne with chicken and mushrooms in buns

Julienne is delicious, satisfying and incredible gourmet appetizer, which can also go as the main hot. The spicy combination of chicken and mushrooms in the recipe for julienne in buns will pleasantly surprise both your home and, in a solemn moment, your guests.

  • chicken fillet,
  • any mushrooms (I have champignons),
  • round buns (I took hamburger buns),
  • onion,
  • salt,
  • spices,
  • pepper,
  • vegetable oil,
  • sour cream or cream,
  • greens,

Cut the chicken fillet into small pieces.

We also finely chop the mushrooms.

Chop the onion into small cubes.

Heat the oil in a frying pan, then throw mushrooms, chicken and onions into it. Sprinkle with salt, pepper and spices. Fry over medium heat, stirring for 20 minutes, maximum 25.

When everything is well fried, add a few tablespoons of sour cream or heavy cream to the pan, mix thoroughly, cover with a lid and leave to simmer, reducing the heat to low, for 5 minutes.

Cutting off the tops of the buns, remove the crumb. We do this procedure carefully so as not to make holes in the buns.

The time has come for the cheese, which we will grate on a coarse grater.

Fill the buns with chicken and mushrooms, sprinkle everything with cheese on top. We put in the oven at 150-160 degrees. When the cheese is completely melted, you can remove the contents from the oven.

Sprinkle the finished appetizer with herbs - the julienne is ready.

Juicy chicken and mushroom filling in julienne, crispy bun, fresh herbs and a huge appetite that immediately comes to everyone who sees this dish! Bon Appetit!

Recipe 4: julienne in a bun with chicken fillet

Julienne in a bun will appeal to all lovers of tasty and satisfying food, especially men! Therefore, dear ladies, if you want to pamper your chosen one with something tasty and original, then this dish is clearly for you. In my recipe, there are two options for preparing this dish - one is classic, with mushrooms and champignons, and the other is for those who do not like mushrooms.

Julienne prepares quite quickly and simply, the main thing is to have everything necessary products and good mood.

  • Fresh champignons - 400 g
  • Chicken fillet - 400 g
  • Pork brisket or bacon - 300 g
  • Butter - 40 g
  • Milk (or cream) - 0.5 l
  • Flour - 4 tbsp. spoons
  • Hard cheese - 150 g
  • Medium buns - 8 pcs.
  • Salt to taste
  • Pepper to taste

How to cook hearty julienne in a bun: cut the chicken fillet into small pieces and send it to fry for 10 minutes in butter or sunflower oil.

While the chicken is cooking, cut the mushrooms into small cubes.

Do the same with the pork belly.

Divide the almost finished chicken fillet into two parts. In one part add fresh mushrooms, and in the other pieces pork meat... Cover the skillet with a lid and cook over low heat for 10 minutes.

Add 2 tablespoons flour to each skillet and stir well. Add additional butter to the mushroom julienne.

After stirring the flour, immediately pour in the milk or cream, stir well and let the dish simmer until the sauce thickens.

Get busy making buns. To do this, carefully remove all the crumb from them, as shown in the photo.

Put the prepared buns in a preheated oven for 5-10 minutes.

While the buns are in the oven, grate the cheese on a fine grater.

Put the finished julienne in buns, which have already been browned in the oven.

Sprinkle the tops of the buns with grated cheese.

Put almost ready-made julienne in buns into the oven, preheated to 180 degrees for 10-15 minutes, until the cheese is completely melted. Bon Appetit!

Recipe 5: julienne in buns at home

  • Chicken (leg) - 1 pc
  • Mushrooms (oyster mushrooms) - 400 g
  • Sour cream - 200 g
  • Hard cheese - 150 g
  • Bulb onions - 2 pieces
  • Bun - 6 pieces
  • Vegetable oil (for frying and greasing a baking sheet)

Remove the skin from the leg and boil in salted water. Separate the meat from the bones and chop finely.

Onions, I had small 5 pieces, chop, sprinkle. Add mushrooms, finely chopped, fry until the juice evaporates.

Add chicken, sour cream and simmer for 15 minutes.

Prepare buns, cut off the top and remove the crumb.

Grate cheese on a coarse grater. Put the julienne in buns, sprinkle with cheese and send to the oven to bake until golden brown.

We get the buns out of the oven and ... The aroma is throughout the kitchen. The buns are juicy, the crust of the cheese is golden brown, the julienne is juicy. Please go to the table. Bon Appetit!

Recipe 6: how to make julienne with chicken in a bun

Julienne is prepared with chicken, mushrooms, fish and seafood. It is complemented with cream, sour cream or Bechamel sauce and cheese. You can bake julienne not only in iron or clay cocotte bowls and pots, but also in potatoes and buns. Julienne with chicken and mushrooms in buns turns out to be original and very fragrant. The bread is crispy on the outside and soaked on the inside creamy sauce and gets a wonderful taste.

  • Chicken fillet 500 gr
  • Champignons 350 gr
  • Sour cream 120 gr
  • Dill ½ bunch
  • Buns 4-6 pieces
  • Mozzarella cheese 150 gr
  • Vegetable oil
  • Ground pepper

We wash the chicken fillet, cut into pieces and put in hot oil. Sprinkle with salt and fry over high heat, stirring occasionally, until the liquid evaporates. Put it in a small saucepan.

Cut the onion into half rings and fry until soft in oil after the chicken.

We wash the champignons, cut into slices and put in onions.

Fry, stirring occasionally, for 5-6 minutes, add chopped dill, ground pepper and salt.

Add sour cream to the mushrooms.

Simmer for 5 minutes.

Put the finished mushroom mixture into fried chicken pieces, mix and the preparation for the julienne is ready.

The number of buns depends on the size. Cut off the top of the buns, carefully remove the crumb and put it on a baking sheet.

Fill the prepared buns with a fragrant creamy mixture of mushrooms and chicken and add slices of Mozzarella cheese on top.

We send a baking sheet with julienne to a preheated oven at 200 degrees for 10-15 minutes, until the buns are browned and the cheese melts. We take out the original julienne in buns, cool a little and serve.

Julienne can be supplemented with any spices to taste, and Mozzarella cheese can be replaced with regular hard cheese.

Recipe 7: julienne cooked in a bun

If you do not have cocotte makers for making julienne, there is no reason to get upset and refuse the dish. I propose a recipe for julienne, which is cooked in buns. Very nice and tasty! The "plate" is eaten with the julienne.

  • Bun - 5 pcs. (ready-made, Kuntsevo or others)
  • Onions - 1 head
  • Champignon mushrooms - 120 g (or oyster mushrooms)
  • Chicken fillet - 100 g (boiled)
  • Cream - 100 ml (approximately)
  • Flour - 2 tablespoons
  • Salt to taste
  • Cheese - 50 g
  • Milk - 2 tablespoons (for lubrication)
  • Sesame seeds - 1 tablespoon
  • Dill - for decoration

Cut off the top of the rolls and remove the crumb. The crown may not be thrown away and used as a "lid".

Finely chop the onion, mushrooms (I have oyster mushrooms) and small pieces of boiled chicken.

Fry onion in hot vegetable oil until soft and translucent, then mushrooms. After 5-7 minutes add chicken meat, fry for another 3 minutes.

Salt the filling, pour in the cream. Add flour, stir.

Fill the buns with the filling.

Sprinkle with grated cheese on top. Grease the bun with milk and sprinkle with sesame seeds. Bake buns in the oven at 180 C for 5 minutes, or you can generally melt the cheese in the microwave.

Recipe 8: chicken julienne buns (with photo)

Julienne in a bun - perfect for those who do not have molds for making julienne. And it's simple - it's very tasty hearty dish, eaten together with "dishes". You can take it to work or to nature for a snack, juicy and tasty, everyone likes.

  • flour - 2 tablespoons;
  • salt to taste;
  • nutmeg - to taste;
  • ground black pepper - to taste;
  • onions - 100 gr;
  • cream - 200 ml;
  • mushrooms - 100 gr;
  • maazdam cheese - 30 gr.;
  • round buns - 4 pcs.;
  • vegetable oil - 2 tablespoons;
  • chicken fillet - 200 gr

We need 4 buns, maybe with sesame seeds and products for julienne.

Cut off the lid from the buns, take out the middle:

To prepare julienne, finely chop the onion:

We pessize the onion in a small amount of vegetable oil, add the mushrooms, cook until the moisture evaporates:

then add the chicken fillet, cut into strips or small cubes. Fry until tender.

Pour in 200 ml of cream.

Add 2 tbsp. tablespoons without a slide of flour and mix well.

Add salt, black pepper and nutmeg to taste. Cook for a couple of minutes until thickened.

Put julienne into prepared buns:

Sprinkle with grated cheese on top:

The lids can be greased with milk and covered with buns:

Bake in a preheated oven for about 5 minutes, so that the bun is warmed up, slightly dried and the cheese melted.

Serve as a separate dish or with sliced ​​vegetables. Bon Appetit!

Recipe 9, step by step: mushroom julienne in a bun

Julienne in a bun is simple yet amazing convenient recipe which we are sharing with you today.

  • 10 pcs buns
  • 500 gr mushrooms
  • 2 large onions
  • 250-300 gr sour cream
  • 200 gr of hard cheese
  • dill or parsley
  • salt, black pepper, spices.

Gently cut the buns and remove the core.

Finely chop the mushrooms.

Fry the onions.

Add mushrooms to onions.

We give the mushrooms brown well, add salt, pepper, herbs, spices, sour cream.

Stir, let it boil for 2-3 minutes.

Cheese finely three.

Remove the finished julienne from the heat and add the cheese, leave 1/5 of the cheese for sprinkling the buns.

Add greens and mix for uniformity.

We fill the buns with julienne.

Sprinkle with cheese.

We send it to the oven at 180 degrees for 10-15 minutes. Bon Appetit!

Bonus: how to make julienne buns (with photo)

  • wheat flour - 500 gr
  • milk - 240 ml
  • chicken eggs - 2 pcs.
  • pressed yeast - 15 gr
  • sugar - 1 tablespoon
  • salt - 1 tsp
  • white sesame - 1 tablespoon

First, we will prepare all the necessary products for making yeast buns: wheat flour top grade, milk of any fat content (I have 2.8%), medium-sized chicken eggs (45-50 grams each), granulated sugar, salt, sesame seeds, and yeast. By the way, don't buy pressed yeast - fast-acting yeast (take 5 grams - this is a heaped teaspoon) or dry (the same amount as fast-acting yeast) are perfect. If you want to use fast acting yeast, you do not need to put dough - they are immediately mixed with flour. All products for making yeast dough must be room temperature and the milk is pleasantly warm.

Because yeast buns I suggest to cook in a dough way, the first step is to make a dough. Perhaps you are asking what the dough is and what it is for. I will not write for a long time, that the point is that this is a semi-finished product that is used for baking bread and other bakery products and increases the plasticity of the dough. In other words, this mixture of flour, liquid and yeast helps to achieve a smoother, more porous crumb and richer flavor and aroma. finished baked goods... Pour 100 milliliters of lukewarm milk into a bowl, add all the sugar at once (1 tablespoon) and chop 15 grams there fresh yeast(or 5 grams dry). Mix everything thoroughly so that the yeast and sugar dissolve.

After that, we sift there 100 grams of premium wheat flour.

Mix everything thoroughly with a spoon or fork so that the flour evenly spreads over the sweet milk with yeast. If there are small lumps left, it is not fundamentally important. We tighten the bowl with cling film or cover it with a plastic bag and leave it in a warm (28-30 degrees) place for about half an hour. The fermentation time of the dough, like the yeast dough in general, is a relative concept and depends on the activity of the yeast and the temperature in the room. In other words, you may have very active yeast and the dough will be ready for use after about 15 minutes, while for someone it may not rise properly in an hour (again, due to the stale yeast).

In the rest of the warm milk (130 milliliters), break a couple of chicken eggs so that only one yolk remains.

It is this yolk that will be needed to grease future buns. Dilute it with a tablespoon of milk from the previous step, stir everything and leave it on the table for now - let it wait in the wings.

In a bowl for kneading the dough, sift 400 grams (100 grams was spent on dough, if you remember) of wheat flour. You may need a little less or more flour, depending on its quality (in particular moisture). Add to the flour 1 teaspoon (with a small slide) of table salt, preferably finely ground. We mix.

When you see that the dough has increased in volume several times, it is probably already ready for further work. You are probably tired of reading about the readiness of the dough in my recipes homemade baked goods, but I will repeat myself anyway. First of all, mature sponge grows very well in volume. In addition, if you pick it off with a spoon or fork, you will notice that the dough is riddled with air bubbles. But this is not all the indicators of its readiness - it is recommended to introduce the dough into the dough when it has already grown in volume and HAS ALREADY STARTED TO LEAVE A LITTLE (especially in the center). I am deliberately writing this in big letters as it really matters. Previously, I did not write in baking recipes, because I did not suspect that many may simply not know this nuance. In other words, the yeast has already managed to eat everything tasty in the dough and are hungry, so it's time for them to eat again. And then we introduce them into the dough. I hope I explained it clearly.

Add to wheat flour milk with eggs, as well as ready-to-use dough.

Knead all the products until a smooth, firm, not tight and completely homogeneous dough is obtained. It doesn't stick to your hands. Round the dough, tighten the bowl with cling film or cover with a damp towel and give time to rest in the warmth - about 1 hour or until the volume increases 2.5-3 times. Where better test to wander and what does a warm place mean? There are several options. First of all, in the oven with the light on (it turns out about 28-30 degrees - the ideal temperature for fermenting yeast dough). Then we tighten the bowl with the dough with cling film or cover with a towel made of natural fabric (linen is best suited) so that the surface does not wind up and does not become covered with a crust. You can also let the dough ferment in the microwave, in which we first bring a glass of water to a boil. The dough will rise with the door closed, and the glass will stand in the same place. Then the bowl does not need to be closed with anything, since the water will evaporate, thereby maintaining the necessary humidity. Just make sure that no one accidentally turns on the microwave, otherwise the dough will disappear and there will be no buns.

After 1 hour 10 minutes I have yeast dough increased 3 times.

We divide it by the desired number of parts - I propose to make 8 portioned juliennes, which means there will also be eight buns. Forming such buns is very simple and straightforward - let's just make them round. Let the balls lie down for 5 minutes, then gently press them on top with the palm of your hand, flattening them.

We transfer the blanks to a baking sheet, which I advise you to cover with baking paper, seam down. Cover the future buns with cling film, which must be rubbed with flour so that the dough does not stick, and leave for 30-35 minutes. The proving time of buns depends not only on the strength of the yeast, but also on the temperature in the room.

When the blanks noticeably increase in volume, grease them with a mixture of egg yolk and milk from step 6 - thanks to this, the surface of the buns will be rosy and shiny. Additionally, sprinkle the blanks with sesame seeds (1 tablespoon is enough) - this is optional.

In advance (20-30 minutes), we did not forget to turn on the oven to warm up by 180 degrees. Bake our homemade wheat julienne buns on medium for about 30 minutes. I have a gas stove, bottom heating, no convection.

Let the finished buns cool slightly so as not to burn your hands (I do not turn off the oven), after which we carefully cut off the tops of them. It is most convenient to use a saw blade for this.

Then we take out part of the crumb with our fingers - just not very much so that decent walls remain. The crumb and tops can be dried, minced and homemade breadcrumbs... It's just that the crumb is perfect for making cutlets, and if you don't need it right now, freeze it in a bag.

If you want to please your household with fresh pastries, you can cook buns with mushrooms and potatoes in the oven. The baking process is not laborious at all, but the result will exceed all expectations. Airy and brown buns will appeal to both adults and children. Serve such buns well with sour cream and garlic sauce.

Ingredients:

for yeast dough

  • flour - 400-450 g
  • milk - 150 ml
  • granular yeast - 5-7 g
  • salt - 0.5 tsp
  • sugar - 1 tsp
  • vegetable oil 1-2 tbsp. spoons

for mushroom filling

  • onion - 1 pc.
  • champignons - 200-250 g
  • potatoes - 2 pcs.
  • black pepper

for lubrication

  • egg yolk - 1 pc.
  • sour cream or milk - 1 tbsp. lies.
  • sesame seeds

for sauce

  • sour cream - 150-200 ml
  • garlic - 1 clove
  • Dill
  • salt to taste.

Preparation:

  1. Sift flour into a bowl. Add salt, sugar and yeast.

  2. Add vegetable oil (olive or sunflower) to this dry mixture.

  3. Pour in warm milk and knead elastic dough that does not stick to your hands. Kneading should take at least 10 minutes.

  4. Collect the dough in a ball and put in a bowl, cover it with cling film and place in a warm and draft-free place for 1-1.5 hours, until it increases in volume by 2-3 times.

  5. Prepare the mushroom filling for the buns. In a frying pan with a small amount of vegetable oil, fry the peeled and chopped onions until they are transparent.

  6. Peel and chop the champignons (not very finely). Combine chopped mushrooms with onions. Cook for 15-20 minutes. Season with salt and pepper to your liking.

  7. Boil jacket potatoes in salted water. Peel and mash with a fork.

  8. Connect fried mushrooms with boiled potatoes. Season with salt and pepper to taste. The bun filling should cool.

  9. After 1-1.5 hours, the dough has increased in volume and you can start forming buns with mushrooms.

  10. Divide the dough into pieces the size of egg... Roll up balls.

  11. Roll out the ball into a flat cake 0.5 cm thick. Put a spoonful of the filling in the middle of the cake. Connect the opposite ends.

  12. Do the same operation on the other side. Pinch up the buns so that there are no voids.

  13. Grease a baking sheet with vegetable oil. Transfer the buns and leave "to rise" for 15-20 minutes. Egg yolk mix with milk or sour cream and grease the surface of the "matched" buns. Sprinkle with sesame seeds.

  14. Preheat the oven. Place a baking sheet with buns in the oven and bake at 180-200 degrees until tender, about 25-30 minutes. Ready-made mushroom buns should acquire a beautiful ruddy color.

  15. Prepare the sauce. Peel the garlic and pass through a press. Rinse and chop the dill. Combine sour cream, garlic and dill. Season with salt and stir.

  16. Serve hot mushroom rolls with sour cream sauce.

  17. Tip: cold and not sour cream sauce the buns are also good.

Great idea - serving dishes in bread or buns! It is unusual, interesting and satisfying, which is very important. Such a dish can be regarded as hot snack, and for many it can be a full-fledged second course.

You can make your own buns or purchase them at the store. It's good if the bun is yesterday's, and the crust will be denser and crumb. In this case, it plays into our hands. Pre-baking empty buns will provide excellent crunchiness. With the existing time pressure, you can skip this stage.

Mushrooms can be supplemented with bacon or ham.

Instead of sour cream, you can take heavy cream and let them evaporate a little after adding to the mushrooms.

You can take any cheese, preferably hard or medium hard.

Serve ready-made mushroom buns immediately after cooking, as they are tastier. And it is absolutely necessary to serve with crispy "caps". Instruments are optional. These buns are more convenient to eat with your hands.