Champignons Farcis Recipes

CHAMPIGNONS FARCIS [STUFFED MUSHROOMS]

Steps:

• Preheat oven to 375 degrees
• Brush the mushroom caps with 2-3 Tbs of melted butter. Place them, hollow-side up, in a shallow, lightly buttered roasting pan. Sprinkle lightly with salt and pepper.
• Finely mince and squeeze the mushroom stems in a towel to extract their juice. Saute the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or green onions and mushroom stems. Saute over moderately high heat, stirring frequently. After 6-8 minutes the mushroom pieces should begin to separate from each other and brown lightly.
• Add the Madeira and boil it down rapidly until it has almost entirely evaporated.
• Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.
• Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter.
• Bake in upper third of a preheated, 375 degree oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.

CHAMPIGNONS FARCIS

Steps:

• Preheat oven to 350°F.
• Remove mushrooms stems and mince finely. Reserve stems and caps.
• Melt butter in a skillet and saute onions until tender, 2-3 minutes.
• Add mushroom stems and cook, stirring frequently, 4 minutes.
• Add clams, salt, pepper, nutmeg and parsley, and mix well.
• Remove and let cool.
• Brush mushroom caps with melted butter and arrange in a single layer in a shallow baking dish.
• Bake 5 minutes.
• Divide clam mixture among mushroom caps.
• Drizzle with a little more melted butter.
• Bake 5 minutes, or until beginning to brown.

JULIA CHILD'S STUFFED MUSHROOMS (CHAMPIGNONS FARCI)

Steps:

• Remove the stems and reserve.
• Wash and dry the caps and bush with melted butter.
• Arrange hollow side up in a baking dish.
• Season with salt and pepper to taste.
• Wash and dry the stems.
• By handfuls twist in a corner of a clean towel to extract as much juice as possible.
• Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
• Lower the heat and add the flour. Stir for a minute or two until thickened.
• Stir in the cream and cook until thickened.
• Stir in the parsley and seasonings.
• Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
• Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.