Julia Childs Stuffed Mushrooms Recipes

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.

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.

Steps:

• Preheat Oven to 375 Brush mushrooms with butter. Place them hollow side up, in roasting pan (or on cookie sheet, as I did. I also skipped buttering the pan, and laid down parchment paper) Sprinkle lightly with salt and pepper. (Here I made a mistake and put the caps in the oven, and ended up with them there for about five-ten minutes before I realized Julia hadn't mentioned doing that. I think it turned out to be a good thing, as they were beautifully tender in the end.) Sauté onions in butter until clear, without browning. Then adding shallots/green onions and mushroom stems. Sauté over a moderately high heat, stirring frequently 6-8 minutes until mushrooms brown slightly. Off the 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 stiff enough to keep its shape in a spoon. Taste & correct seasonings. ASSEMBLY 1 TB grated swiss cheese 1 TB melted butter Fill the mushroom caps with stuffing. Top each with a pinch of cheese and drops of melted butter (Honestly, I skipped this with no harm). Bake in upper third of over for 15-20 minutes, or until caps are tender and stuffing is lightly browned on top.

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.