Julia Child’s Sautéed Mushrooms in Madeira Sauce2017-08-02
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 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 respectThis 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
Her book, a masterpieceJulia spent many years in Paris and discovered the French food, and upon attending the Cordon Bleu, learned about French cuisine techniques.
After she moved back to the United States, Julia Child wrote 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
After writing her book, Julia appeared on American television in a series called "The French Chef"
|This house is not a museum but a private house|
Julia in ParisAnd when I later visited Paris, (see my post HERE), I had to walk by the place she had been living in Paris...
House of Julia in Paris
81, rue de l'Université
You probably saw the movie about Julia Child "Julie and Julia", starring Meryl Streep et Amy Adams.
To see the movie, you may buy it on DVD for instance HERE
A movie that you must see, I insist !.
Meryl Streep plays Julia Child, and delivers a great acting performance, as always...
The movie shows Julia's life, including her days at the Cordon Bleu Paris
There are other film locations to discover while in Paris : This article talks about those places
Source of the recipeJulia 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 Sauce2. 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)
5. In a skillet, melt the
Butter(2 tablespoons) and the
Olive Oil(1 tablespoon), then add the
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
For the brown sauce:
Thickening12. 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...
The result and the pix
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 ?
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