Home
Recipes
The Blog
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
- Author : FX (François-xavier)
- Category: Recipe
- Posted on: Wednesday August 2, 2017
- Comments : No Comment
-
Languages :
English | 
Français
- Ingredients
- Mushrooms, Shallots, Madeira, Brown sauce,
- Print This Recipe
-
Print
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 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 |
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
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
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"
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 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
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
625 Magnolia Avenue
Pasadena, California
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
81, rue de l'Université
75007 Paris
France
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
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
The movie tells the story when Meryl Streep (Julia Child) lives in Paris and then in the States
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
10, Rue de Seine
75006 Paris
France
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
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
 | The recipe is on page 515 |
Modifications to the original recipeI modified a few things...
|
Ingredients
 | ½lbs Button Mushrooms (227 grams)2 tablespoons of Butter1 tablespoon of Olive Oil1 Shallot⅓ 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)
The Madeira Sauce |
2. 
For the Madeira sauce, pour the the
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)
For the Madeira sauce, pour the the Madeira
(⅓ Cup or 77 g) into a saucepan and boil it3. 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)
4. Mince the
5. In a skillet, melt the
6. Sauté the
7. Stir to brown the mushrooms
Shallot
(1)5.
In a skillet, melt the Butter
(2 tablespoons) and theOlive Oil
(1 tablespoon), then add theShallot
(1)6. Sauté the
Button Mushrooms
( ½lbs or 227 g)7. Stir to brown the mushrooms
8. Once the
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
Madeira
(⅓ Cup or 77 g) has reduced, add theBrown Sauce
(1 Cup or 270 g) and cookon 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 ofcornstarch
, to mix in a blender, which will thicken while it cooks
The Brown Sauce |
11. Stir this liquid in the sautéed
Button Mushrooms
( ½lbs or 227 g) and simmer a moment
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
13. The dish is ready to be served...
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...
ResultBon appétit! |
|
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 |
Recipes...
Jacquy Pfeiffer’s Christmas Sablés Cookies
Lyonnaise Sausage in Brioche (“Saucisson Brioché”)
Thomas Keller’s Chocolate Bouchons (French brownie cakes)
The Washington Apple (Le Meilleur Pâtissier, episode 2)
Cyril Hitz’s French Fougasse Bread
Christophe Adam’s Hazelnut Chocolate Spread (say goodbye to nutella)
Philippe Conticini’s Rhubarb Tart
Easy and Delicious French Crêpes Recipe
Yotam Ottolenghi’s Savory Green Pancakes with Lime Butter
French Saint-Michel Cookies
The Coca-Cola Ice Cream (only for my sister)
Pierre Hermé’s Chocolate Sorbet
Alice Waters’ Buttermilk Waffles
Lenôtre’s Raisins Grand Marnier Bread
Asian Beef Tacos (“Tacos estilo Asiáticos”)
Lenôtre’s Chocolate Mousse with the Pâte à bombe technique
Pierre Hermé’s Pistachio Crème Brûlée
French Fish Bouillabaisse (Stew)
Barbecue Pork Ribs, Highland Park style
Jacquy Pfeiffer’s French Gingerbread
Stéphane Glacier’s Parisian Flan Pie
Stéphane Tréand’s Olive Oil Ice Cream
Julia Child’s Leek Quiche (“flamiche”)
Other Blogs...
Mon petit four
Endive Salad Recipe With Pears And Blue Cheese
White on rice couple
What Is An Air Fryer?
Luxe Eat
Beyond Sake: Japanese Rice Wine, And The Fascinating World Of Doburoku
Rice And Fine Dining: A Celebration Of Recipes And Ideas From Top Chefs Around The World
MJ's Kitchen
Spinach Enchiladas With Green Chile Cheese Sauce
David Lebovitz
Anzac Biscuits
Drinking French Booksigning In Brooklyn, Ny
The Barbecue Bible
6 Things You Need To Know About Buying Shrimp
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
Comments for This Recipe