Julia Child’s Champignons Farci

Updated at: Thu, 17 Aug 2023 05:06:30 GMT

Step 1

Rinse and dry the mushrooms to clean them of any remaining dirt. Rub the bottom of a baking dish with the stick of butter.

Step 2

2. In a small saucepan, melt 2tbs of butter over medium heat, and set aside.

Step 3

3. Remove the stems from the mushrooms, and set aside. Brush the mushroom caps with the melted butter, and arrange in a shallow baking dish, hollow side up. Season with salt and pepper.

Step 4

4. Finely chop the mushroom stems, and twist in the corner of a dish towel to remove as much water as possible. In a heavy bottomed pan, melt the rest of the butter (12 tbs) over medium high heat, and saute the shallots and mushroom stems 4-5 minutes, until softened and fragrant. Add 1tsp flour, 1/2 teaspoon cracked pepper, and the flour, and whisk until bubbling, but not browned. Whisk in the cream. Continue whisking until mixture is thickened, then removed from heat. Let cool, then whisk in the parsley, and adjust salt and pepper until it tastes delicious!

Step 5

5. Fill mushroom caps with mixture (you might have to really mound it up!), and top with 1 teaspoon of Gruyère.

Step 6

at this point, the mushrooms can be covered and refrigerated until the party

Step 7

6. 15 minutes before serving, preheat the oven to 375 degrees. Bake in the upper third of the oven, until lightly browned. The bottom of the dish will probably be juicy, so I would recommend transferring to a separate serving platter.

1 liked

0 disliked