{"id":8891,"date":"2021-10-05T14:57:57","date_gmt":"2021-10-05T20:57:57","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=8891"},"modified":"2021-10-05T14:57:57","modified_gmt":"2021-10-05T20:57:57","slug":"julia-childs-broiled-stuffed-mushrooms","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/julia-childs-broiled-stuffed-mushrooms.html","title":{"rendered":"Julia Child&#8217;s Broiled Stuffed Mushrooms"},"content":{"rendered":"<p><em>These lovely stuffed mushrooms come from an episode of Julia Child&#8217;s first cooking show: The French Chef. Simple and delicious, they make a great appetizer or side dish, and are lovely served as an hors d&#8217; oeuvre\u00a0or with anything from steak, to pasta, to risotto.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>8-10 Button Mushrooms (I had 2 boxes of baby bellas)<\/li>\n<li>3-4 shallots or 1 large leek, finely minced<\/li>\n<li>2 Tab butter<\/li>\n<li>1\/2 &#8211; 1 Tab flour<\/li>\n<li>1\/4 &#8211; 1\/2 c cream<\/li>\n<li>Grated Swiss cheese<\/li>\n<\/ul>\n<p><strong>Directions:<\/strong><\/p>\n<ol>\n<li>Wash mushrooms.<\/li>\n<li>Trim the stems, and remove them from the mushroom caps.<\/li>\n<li>Chop up the stems very finely.<\/li>\n<li>Squeeze juices out with a tea towel into a bowl.<\/li>\n<li>Saute stems in butter.<\/li>\n<li>Add the minced shallot (or leek).<\/li>\n<li>Saute approximately 4-5 minutes, or until the shallots are translucent and the mushrooms separate from each other.<\/li>\n<li>Add a half Tab or so of\u00a0 flour.<\/li>\n<li>Cook 1-2 minutes.<\/li>\n<li>Add enough cream so that after it has cooked for a minute, it is a fairly thick mass, about 1\/4 cup.<\/li>\n<li>Season with salt &amp; pepper and some fresh parsley.<\/li>\n<li>Rub the mushroom caps in butter.<\/li>\n<li>Fill them with the sauce,<\/li>\n<li>Add some grated Swiss cheese on top.<\/li>\n<li>Brown them under broiler for approximately 5 minutes (5-6 inches from broiler).<\/li>\n<li>For a nice effect, serve them in a Chinese soup spoon.\u00a0 They are a little messy.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0 <\/strong>Good guess &#8211; they are really good.<\/p>\n<p><strong>Source:\u00a0 <\/strong>west-east-south-north.blogspot.com<\/p>\n","protected":false},"excerpt":{"rendered":"<p>These lovely stuffed mushrooms come from an episode of Julia Child&#8217;s first cooking show: The French Chef. Simple and delicious, they make a great appetizer or side dish, and are lovely served as an hors d&#8217; oeuvre\u00a0or with anything from steak, to pasta, to risotto. Ingredients: 8-10 Button Mushrooms (I had 2 boxes of baby &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/julia-childs-broiled-stuffed-mushrooms.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Julia Child&#8217;s Broiled Stuffed Mushrooms&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[20],"tags":[],"class_list":["post-8891","post","type-post","status-publish","format-standard","hentry","category-appetizers"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8891","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=8891"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8891\/revisions"}],"predecessor-version":[{"id":8916,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/8891\/revisions\/8916"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=8891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=8891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=8891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}