Julia Childs Stuffed Mushrooms Champignons Farci Recipes

JULIA CHILD SUPREMES DE VOLAILLE AUX CHAMPIGNONS (CHICKEN BREAST

Steps:

• Preheat oven to 400 degrees.
• Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.
• Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done.
• Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).
• To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

JULIA CHILD'S CHICKEN BREASTS WITH MUSHROOM CREAM SAUCE

Steps:

• Rub the chicken breasts with drops of lemon juice and season with salt and white pepper.
• Heat the butter in a heavy, oven-proof casserole (I used my Le Creuset dutch oven pot), until it is foaming.
• Stir in the minced shallots or onion and saute for a minute - do not wait to brown.
• Stir in the mushrooms and saute lightly for 1-2 minutes - do not wait to brown.
• Sprinkle with salt.
• Quickly flip the chicken breasts in the butter mixture. Cover and cook over medium high heat for 8-10 minutes.
• After that time, flip chicken breasts and cook on opposite side for another 8-10 minutes until chicken temperature reaches at least 165 degrees.
• Remove the chicken to a warm plate (leave mushrooms/onions in the pot) and cover while making the sauce.
• To make sauce, pour the chicken/beef stock and vermouth in with the cooking butter and mushrooms/onions.
• Over medium high heat, boil down quickly until liquid is syrupy.
• Stir in cream and boil down again over medium high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste.
• Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

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.

CHAMPIGNONS FARCIS [STUFFED MUSHROOMS]

Steps:

• Preheat oven to 375 degrees
• Brush the mushroom caps with 2-3 Tbs of melted butter. Place them, hollow-side up, in a shallow, lightly buttered roasting pan. Sprinkle lightly with salt and pepper.
• Finely mince and squeeze the mushroom stems in a towel to extract their juice. Saute the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or green onions and mushroom stems. Saute over moderately high heat, stirring frequently. After 6-8 minutes the mushroom pieces should begin to separate from each other and brown lightly.
• Add the Madeira and boil it down rapidly until it has almost entirely evaporated.
• Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream 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.
• Bake in upper third of a preheated, 375 degree oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.

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.