Best Julia Childs Farce A La Tapenade Mushroom And Olive Stuffing From Provence Recipes

Julia Child's Stuffed Mushrooms (Champignons Farci) image

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

Sauteed Mushrooms (Julia Child) image

Provided by jenpalombi

Categories Vegetable

Time 12m

Yield 1 recipe

Number Of Ingredients 4

2 tablespoons butter
1 tablespoon oil
1/2 lb fresh mushrooms (sliced)
2 tablespoons minced shallots

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.