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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.

Beef Stock of Julia Child


 
Beef Stock of Julia Child
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 !

Beef Stock of Julia Child


 

Beef Stock of Julia Child


 
Julia Child

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 Child

Her book, a masterpiece

Julia 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

 
Julia Child
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).

When 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"

Julia Child

 

Julia in Pasadena

I learned about Julia Child quite late : While I was living shortly in Pasadena for a class at the Cordon Bleu, my teachers mentioned Julia and her book.

Coincidence: Julia lived in Pasadena and studied at the Cordon Bleu (but that in Paris).

While in Pasadena, I decided to visit her place

House of Julia Child
625 Magnolia Avenue
Pasadena, California

Julia Child House in Pasadena

 
This house is not a museum but a private house

 
Julia Child House in Paris

Julia in Paris

And 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
75007 Paris
France

 
Julia Child Movie
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...

Julia Child Movie

 

The movie shows Julia's life, including her days at the Cordon Bleu Paris

Julia Child Movie

 

Here, this is a picture when Meryl Streep (Julia Child) first arrives in Paris

Julia Child Movie

 

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

Julia Child Movie at rue de seine in Paris

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

 
Beef Stock of Julia Child

Source of the recipe

Julia Child's book "Mastering the Art of French Cooking, Vol.1" is a must-have...

To purchase online, see HERE

 
Beef Stock of Julia Child
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

 
Beef Stock of Julia Child

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

Beef Stock of Julia Child
 
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)

Beef Stock of Julia Child

 

Beef Stock of Julia Child

 
Beef Stock of Julia Child

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)

Beef Stock of Julia Child

 
Beef Stock of Julia Child
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)

Beef Stock of Julia Child

 
Beef Stock of Julia Child
6. Sauté the

Button Mushrooms

( ½lbs or 227 g)

 
Beef Stock of Julia Child
7. Stir to brown the mushrooms

 

Beef Stock of Julia Child

 
Beef Stock of Julia Child
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:
  • Julia's recipe

    The recipe of Julia is HERE
  • Even easier

    Julia mentioned 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

 

All recipes of Brown Sauces

9. Julia Child’s Brown Sauce

All the Recipes of Brown Sauces are HERE



 
Beef Stock of Julia Child
10. Do not overcook ! Not more than

3 minutes



 
Beef Stock of Julia Child
11. Stir this liquid in the sautéed

Button Mushrooms

( ½lbs or 227 g) and simmer a moment

 

The dish is ready to be served...

Beef Stock of Julia Child

 

Thickening

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...

Beef Stock of Julia Child

 

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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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, 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