Julia Child's Stuffed Mushrooms (Champignons Farci)

“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!”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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