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Joe

Julia's Stuffed Mushrooms

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Joined: Dec 14, 2005

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Posted to Thread #35 at 12:32 am on Dec 4, 2007

CHAMIGNONS FARCIS
from Mastering the Art of French Cooking by Julia Child

12 fresh mushrooms 2 to 3 inches in diameter (or 1 lb. smaller mushrooms), stemmed, stems reserved and minced
2-3 Tbs. butter
Salt and pepper

3 Tbs. minced onions
2 Tbs. butter
1 Tbs. oil
3 Tbs. minced shallots or scallions
1/4 cup Madeira (I've used sherry or vermouth)
1 Tbs. dry bread crumbs (I use a handful of fresh)
1/4 cup grated Swiss cheese
1/4 cup grated Parmesan cheese
4 Tbs. minced parsley
1/2 Tbs. minced fresh tarragon (or 1/2 tsp. dried)
Salt and pepper
2 to 3 Tbs. whipping cream

3 Tbs. grated Swiss cheese
2 Tbs. melted butter.

Preheat oven to 375*F.

Brush the mushroom caps with melted butter and arrange in a baking dish, hollow side up. Season with salt and pepper.

Saute the onions in butter and oil for 3 to 4 minutes without browning. Add the shallots or scallions and minced mushroom stems. Turn heat up and saute until mushroom liquid is absorbed. Add the Madeira and boil it down rapidly until it has almost evaporated.

Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. Add just enough cream, a spoonful at a time, to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.

Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter. (May be done ahead to this point.)

Bake in the upper third of the oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.



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