Julia Child's Stuffed Mushrooms (Champignons Farci) |
|
 |
Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 6 |
|
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! Ingredients:
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 |
Directions:
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.
|
|