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Julia Child’s Sautéed Mushrooms in Madeira Sauce

2017-08-02
  • This Recipe
  • Chef: Julia Child
  • Cuisine: French Cuisine
  • Course: Main Dish
  • Difficulty: Easy
  • Category: Course
  • Servings: 3
  • Preparation Time: 10 Minutes
  • Cooking Time: 20 Minutes
  • This Post
  • Chef : François
  • Category: Recipe
  • Posted on: Wednesday August 2, 2017
  • Comments : No Comment
  • Languages :  English  |   Français

   La version Française se trouve ICI
Julia shows us an appetizing way of using mushrooms in a brown Madeira sauce, a traditional French recipe that is one of my favorites 








About this recipe

A delicious dish that Julia says can be used with a piece of filet mignon, or with sautéed chicken livers, or another piece of meat.

Madeira Mushrooms


 
Madeira Mushrooms
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 !

Madeira Mushrooms


 

Madeira Mushrooms


 

Julia Child, we owe you respect

This is a recipe of Julia Child. I have a great respect for Julia, for the dedication to French Cuisine and her huge work to assemble the French recipes and techniques in her book

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
Madeira MushroomsMadeira Mushrooms

In fact, the book was written with two French ladies, Simone Beck and Louisette Bertholle

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"
Madeira MushroomsMadeira Mushrooms

I learned about Julia Child quite late : While living in Pasadena, I followed a couple classes at the Cordon Bleu in Pasadena, and the teachers mentioned Julia and her book (see HERE). Call it a Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but the one in Paris)

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
House of Julia Child
625 Magnolia Avenue
Pasadena, California
Madeira MushroomsMadeira Mushrooms

Julia in Paris

And when I visited Paris, (see HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
75007 Paris
France
Madeira Mushrooms

Le Film "Julie et Julia"

You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams

To purchase online, see HERE
The movie shows Julia's life, including her days at the Cordon Bleu Paris

The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
Madeira MushroomsMadeira Mushrooms

The house of Julia, in the movie, is not 'rue de l'université' as I told you earlier, the movie location was a bit further, and of course I had to see it as well, as I enjoyed very much the movie !
House of Julia (movie)
10, Rue de Seine
75006 Paris
France
Madeira MushroomsMadeira Mushrooms

There are other film locations to discover while in Paris : This article talks about those places

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
Madeira MushroomsMadeira Mushrooms

Madeira Mushrooms

The recipe is on page 515

 

Modifications to the original recipe

I modified a few things...
  • I use

    Olive Oil

    instead of "oil"
  • I use 1

    Shallot

    instead of "one tablespoon" that Julia mentions
  • I thicken the sauce with

    Flour

    (1 teaspoon)


 

Ingredients

Madeira Mushrooms
 
½lbs Button Mushrooms (227 grams)

2 tablespoons of Butter

1 tablespoon of Olive Oil

1 Shallot

⅓ Cup Madeira (77 grams)

1 Cup Brown Sauce (270 grams)

 Optionally

1 teaspoon of Flour

 

You will need...

Steps

1. Slice the

Button Mushrooms

( ½lbs or 227 g)
Madeira MushroomsMadeira Mushrooms

The Madeira Sauce

2.  For the Madeira sauce, pour the the

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 MushroomsMadeira Mushrooms

4. Mince the

Shallot

(1)

5.  In a skillet, melt the

Butter

(2 tablespoons) and the

Olive Oil

(1 tablespoon), then add the

Shallot

(1)

6. Sauté the

Button Mushrooms

( ½lbs or 227 g)

7. Stir to brown the mushrooms
Madeira MushroomsMadeira MushroomsMadeira MushroomsMadeira Mushrooms

8. Once the

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 stock

thickened with one tablespoon of

cornstarch

, to mix in a blender, which will thicken while it cooks
Madeira Mushrooms

The Brown Sauce

11. Stir this liquid in the sautéed

Button Mushrooms

( ½lbs or 227 g) and simmer a moment
Madeira MushroomsMadeira Mushrooms

Optionally: thickening the sauce

12. To thicken the sauce (something that Julia doesn't do by the way), mix a bit of the juice from the saucepan with

Flour

(1 teaspoon), in a Cup Food Chopper, then transfer to the saucepan and cook : the sauce thickens...

13. The dish is ready to be served...
Madeira MushroomsMadeira Mushrooms


Result

Bon appétit!

Madeira Mushrooms


 

The result and the pix





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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"

To purchase the book online, see HERE

Cooking with the same ingredients ?


What else to cook with Mushrooms

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35 people rated

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What to cook with...

5 spice powder

, Almond extract,

Almond paste

, Almond powder, Almonds, Avocado,

Basil

, Beef,

Beef stock

,

Bordelaise sauce

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

, Carrots,

Celery

, Chicken,

Chicken liver

,

Chicken stock

,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

, Cilantro, Cinnamon,

Cloves

,

Coca cola

,

Cocoa Powder

,

Coconut

,

Coconut mousse

,

Coffee

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin, Diced bacon,

Dry yeast

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger, Glucose,

Glucose powder

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Ham hock

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Ice cream stabilizer

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

, Ladyfingers,

Lamb

,

Lard

, Laurel (bay) leaves,

Leeks

,

Lemon

,

Lemon zests

,

Lobster

,

Madeira

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

, Milk chocolate, Milk powder,

Mint

, Mushrooms,

Neutral gel

,

Nuoc mam fish stock

,

Nutmeg

,

Olive oil

,

Olives

, Onions,

Orange juice

, Orange zests, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

, Parsley,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

, Pistachio paste, Pistachios,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raisins

,

Raspberries

,

Raspberry jam

, Red wine, Rhubarb,

Rice

,

Rice vinegar

,

Ricotta cheese

,

Rosemary

,

Rum

,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

, Shallots, Soy sauce,

Spinach leaves

,

Split peas

,

Strawberries

, Sweet Tart Dough,

Sweetened condensed milk

, Thyme, Tomato paste,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vanilla Custard

,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

, White chocolate,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yeast

,

Yoghurt

,



½lbs Button Mushrooms (227 g)

2 tablespoons of Butter

1 tablespoon of Olive Oil

1 Shallot

⅓ Cup Madeira (77 g)

1 Cup Brown Sauce (270 g)

1 teaspoon of Flour