Julia Childs Stuffed Mushrooms Recipes

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JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)



Julia Child's Stuffed Mushrooms (Champignons Farci) image

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

12 large mushrooms
7 tablespoons butter
2 tablespoons minced shallots
1/2 tablespoon flour
1/2 cup heavy cream
3 tablespoons minced parsley
1/4 cup grated swiss cheese

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

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