Julia Childs Stuffed Mushrooms Champignons Farci Recipes

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.

SAUTEED MUSHROOMS (JULIA CHILD)

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.

CHAMPIGNONS FARCIS

Steps:

• Preheat oven to 350°F.
• Remove mushrooms stems and mince finely. Reserve stems and caps.
• Melt butter in a skillet and saute onions until tender, 2-3 minutes.
• Add mushroom stems and cook, stirring frequently, 4 minutes.
• Add clams, salt, pepper, nutmeg and parsley, and mix well.
• Remove and let cool.
• Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
• Bake 5 minutes.
• Divide clam mixture among mushroom caps.
• Drizzle with a little more melted butter.
• Bake 5 minutes, or until beginning to brown.