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August 15, 1912 - August 13, 2004
(Photo courtesy of Reuters)
La Belle Cuisine
Sautéed Mushrooms in Cream
Julia and Jacques
Cooking at Home
Julia Child and Jacques Pepin,
1999, Alfred A. Knopf
(IACP Cookbook Award Winner)
Julia: "Wild mushrooms have their distinctive flavors,
and when I have a
special kind, like chanterelles or
porcini (also known as cèpes), I prefer to
separately, rather than mixed with other varieties.
All they need
is a brief sautéing in a bit of butter
and careful seasoning.
With more ordinary mushrooms, the cream finish that
we give in this recipe
brings special flavor and texture
to the mushrooms. You can omit the cream
finish them with dry Madeira or port (which you should
on hand). When the juices have evaporated
and the mushrooms are beginning
to turn brown, add 2
or 3 tablespoons of wine to the pan, and cook another
minute or so, until it's reduced to a syrupy consistency.
Adjust the seasonings, sprinkle in some chopped parsley,
and serve with a sizzling steak."
Yield: About 2 cups, serving 4
12 ounces mixed wild mushrooms and/or
cultivated mushrooms (6 to 8 cups)
3 tablespoons unsalted butter
3 tablespoons minced shallots or scallions
1 teaspoon flour
1/2 cup or more heavy cream
2 to 3 tablespoons dry port or Madeira
Freshly ground white pepper
A non-stick skillet or sauté pan, 10 inches
top diameter or larger, with a cover
Break up or cut the wild mushrooms into 1-inch pieces,
and halve or
quarter the common mushrooms to roughly the same size.
Set the pan over high heat with 2 tablespoons of the butter, swirling to
film the bottom and sides. When the butter foams and begins to subside,
add the mushroom pieces and the minced shallots. Toss and stir for a
minute or two to coat with butter, then cover the pan, lower the heat,
and cook for 3 to 4 minutes as the mushrooms exude their juices. Un-
cover, season with 1/8 teaspoon of salt, and sauté over medium-high
heat until the juices are absorbed and the mushrooms start to brown,
about 3 to 4 minutes.
Add the remaining tablespoon of butter and toss with the mushrooms.
Sprinkle the flour over all, stirring well and shaking the pan for a few
moments to incorporate the flour. Pour in 1.2 cup of cream, stirring as
it heats and thickens; then stir in the port. Bring to a boil and cook
another 2 minutes or so. Taste the sauce and season with salt and white
pepper; if too thick, add more cream. Serve hot.
A selection of Julia Child recipes from our archives:
In Loving Memory of Julia:
First you take a leek...
Open-Faced Mediterranean Onion Tart
Beef Sauté with Cream and Mushroom Sauce
Beef Sauté with Fresh Tomato Sauce,
Olive and Herbs
Beef Sauté with Red Wine, Bacon,
Mushrooms and Onions
Paupiette of Beef Gargantua
Pot Roast of Beef (Master Recipe)
Bagels (with Lauren Groveman)
Brioche (with Chef Nancy Silverton)
Poached Fillets of Red Snapper
Salmon en Papillote
Sunday Night Pasta with Balsamic Vinegar
(with Lynne Rossetto Kasper)
Roast Chicken with Garlic and Lemon
(with Chef Gordon Hamersley)
Sautéed Chicken (Master Recipe with
Variations ('The Way to Cook')
Simple Sauté of Chicken with Herbs
Authentic Caesar Salad
Potato Salad American Style
Soulful Chicken Soup
Veloute Cream Soups
Zucchini au Gratin
Chocolate Buttermilk Fudge Cake
(with Chef Jim Dodge)
Chocolate Soup (with Chef
Crème Brûléed Chocolate Bundt
(Mary Bergin, Baking with Julia)
Pate a Choux... a touch of magic!
Reine de Saba (Chocolate Almond Cake)
Two Amazing Almond Cookies
Classic Sauce Beurre Blanc
Classic Sauce Hollandaise
Classic White Sauces
Eggs by Julia (Master Recipes)
Pate Brisée and Pate Sablée
A Tribute to Julia Child
Happy 90th Birthday, Julia!
Julia Child in her own words...
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