Julia Child’s Sautéed Mushrooms in Madeira Sauce2017-08-02
- Print This Recipe
Julia shows us an appetizing way of using mushrooms in a brown Madeira sauce, a traditional French recipe that is one of my favorites
Don't forget to share your photos once you tried this recipe! HERE
About this recipeA delicious dish that Julia says can be used with a piece of filet mignon, or with sautéed chicken livers, or another piece of meat.
This dish is an old French style dish that you would find in traditional French restaurants, and it works beautifully at home for a nice diner
You may serve this mushrooms dish as a side dish, with meat, or even serve this as a main dish for a nice dinner !
Julia Child, we owe you respect
She acquired her knowledge while living in Paris and studying at the Cordon Bleu de Paris
Julia spent many years in Paris and discovered the French food, and while attending the Cordon Bleu, learned about French cuisine techniques.
When she moved back to the United States, Julia Child published her book "Mastering the Art of French Cooking, Vol.1", a masterpiece that is still a best seller that you still can find nowadays in all bookstores in the states. What an impressive undertaking !
To purchase online, see HERE
These three ladies met in Paris and started an informal school "L'école des trois gourmandes" (The School of the Three Food Lovers). Whenever Julia appeared on television, she kept the same name on a sticker on her chest.
After writing her book, Julia appeared on American television in a series called "The French Chef"
I learned about Julia Child quite late : While I was studying classes at the Cordon Bleu in Pasadena, my teachers mentioned Julia and her book. Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris). Here's a photo of my mug with that house:
This house is not a museum but a private house
625 Magnolia Avenue
Julia in Paris
Le Film "Julie et Julia"
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...
To purchase online, see HERE
I initially thought the book would not be very useful, to be honest. However I changed my mind : it is very useful ! Julia captured the traditional recipes, and this information is important to us, food lovers
Modifications to the original recipeI modified a few things...
½lbs Button Mushrooms (227 grams)2 tablespoons of Butter1 tablespoon of Olive Oil1 Shallot⅓ Cup Madeira (77 grams)1 Cup Brown Sauce (270 grams)
Optionally1 teaspoon of Flour
You will need...
The Madeira Sauce
Madeira(⅓ Cup or 77 g) into a saucepan and boil it
3. Julia mentions that we want to boil it down until it has reduced by half (3 Tablespoons or 38.5 g).
However, as Madeiras are thicker in France, I think that you may want to reduce the liquid further until it has reduced to a third (2 Tablespoons or 25.6 g)
Madeira(⅓ Cup or 77 g) has reduced, add the
Brown Sauce(1 Cup or 270 g) and cook
on low heat
9. Julia's brown sauce recipe : Julia's recipe is HERE
10. An easier recipe : Julia mentions that if you don't have a brown sauce, you can always take a
chicken stockthickened with one tablespoon of
cornstarch, to mix in a blender, which will thicken while it cooks
The Brown Sauce
Optionally: thickening the sauce
The result and the pix
Share Your Photos
Cooking with the same Chef ?
All recipes of Julia Child
Recipes from the same Book!
All recipes from the book "Mastering the Art of French Cooking, Vol.1"
Cooking with the same ingredients ?
What else to cook with Mushrooms
Easy Mexican Chicken Tacos
Christophe Felder’s Strawberry Tiramisu
Thomas Keller’s Financiers (French Almond Cookies)
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
Claire Heitzler’s Rhubarb Strawberry Tart
Qin’s Chinese Chicken Barbecue
Creamy Bacon Mushrooms Flatbread «French Tarte Flambée»
Barbecue Pork Ribs, Highland Park style
Pierre Hermé’s Pistachio Ice Cream
Pierre Hermé’s Vanilla Crème Brûlée
Pierre Hermé’s Chocolate Sorbet
French Fish Bouillabaisse (Stew)
Ottolenghi’s Marinated Rack of Lamb with Cilantro and Honey
Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)
Jacquy Pfeiffer’s Christmas Sablés Cookies
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
The Easy 10 Minute Classic Tiramisu Recipe
The Fabulous Baked Alaska with Grand Marnier
Philippe Urraca’s French Brioche
Thomas Keller’s Dog Treats
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Easy and Delicious French Crêpes Recipe
Rabbit Stew, a French delicacy
The Barbecue Bible
9 Recipes To Grill In August
Moelleux Of Summer Fruits
Turkey In White Wine Sauce