Best 3 Julia Childs Stuffed Mushrooms Recipes
Welcome to the ultimate guide to creating exquisite stuffed mushrooms inspired by the legendary Julia Child. Dive into a culinary journey as we uncover the secrets behind her iconic recipe, transforming ordinary mushrooms into elegant and delectable hors d'oeuvres. From selecting the perfect mushrooms to mastering the art of stuffing and baking, we'll provide you with step-by-step instructions and helpful tips to ensure success in your kitchen. Get ready to embark on a flavor-filled adventure, where the aroma of sautéed shallots, garlic, and herbs blends harmoniously with the rich and savory stuffing, making these stuffed mushrooms a show-stopper at any gathering.
Let's cook with our recipes!
JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)
I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!
Provided by davinandkennard
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Remove the stems and reserve.
- Wash and dry the caps and bush with melted butter.
- Arrange hollow side up in a baking dish.
- Season with salt and pepper to taste.
- Wash and dry the stems.
- By handfuls twist in a corner of a clean towel to extract as much juice as possible.
- Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
- Lower the heat and add the flour. Stir for a minute or two until thickened.
- Stir in the cream and cook until thickened.
- Stir in the parsley and seasonings.
- Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
- Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.
Nutrition Facts : Calories 219.9, Fat 22.2, SaturatedFat 13.9, Cholesterol 66.9, Sodium 115.4, Carbohydrate 3.5, Fiber 0.5, Sugar 0.9, Protein 3.4
JULIA CHILD'S STUFFED MUSHROOMS
Steps:
- 1. Remove the stems and reserve. 2. Wash and dry the caps and bush with melted butter. 3. Arrange hollow side up in a baking dish. 4. Season with salt and pepper to taste. 5. Wash and dry the stems. 6. By handfuls twist in a corner of a clean towel to extract as much juice as possible. 7. Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate. 8. Lower the heat and add the flour. Stir for a minute or two until thickened. 9. Stir in the cream and cook until thickened. 10. Stir in the parsley and seasonings. 11. Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter. 12. Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.
SAUTEED MUSHROOMS (JULIA CHILD)
Make and share this Sauteed Mushrooms (Julia Child) recipe from Food.com.
Provided by jenpalombi
Categories Vegetable
Time 12m
Yield 1 recipe
Number Of Ingredients 4
Steps:
- Heat the butter and oil in a skillet over high heat. It is hot enough when the foam on the butter has begun to subside.
- Add the mushrooms and saute for 4-5 minutes or until they begin to brown.
- Add the shallots and saute over moderate heat for 2 more minutes. Serve.
Tips:
- Use fresh, large mushrooms. This will ensure that they are meaty and flavorful.
- Clean the mushrooms thoroughly. Use a damp paper towel to wipe away any dirt or debris.
- Remove the stems. This will make it easier to stuff the mushrooms.
- Use a variety of fillings. This will add flavor and interest to the mushrooms.
- Cook the mushrooms until they are tender. This will prevent them from becoming rubbery.
- Serve the mushrooms immediately. This will ensure that they are at their best.
Conclusion:
Julia Child's stuffed mushrooms are a classic recipe that is sure to impress your guests. With their rich, flavorful filling and crispy, golden-brown exterior, these mushrooms are a delicious and elegant appetizer or side dish. Whether you are a seasoned cook or a beginner, this recipe is sure to become a favorite.
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