Mushrooms a la Julia C.

Recently we were reacquainted with the delightful movie, Julie and Julia, which features some of culinary grand dame Julia Child’s advice. As in, for proper browning, don’t crowd the mushrooms in the pan. Believe me, it makes all the difference. If you need to cook a bunch, do it in multiple batches. All you really need to enjoy these creamy morsels is a spoon to shovel them down, but serve them on toast or tucked inside a classic French omelette when company calls. Bon appétit.

Ingredients:

  • 1 ½ Tablespoons olive oil
  • 1 ½ Tablespoons butter
  • Button mushrooms
  • 2 cloves garlic, minced
  • Vermouth or sherry
  • Half and half
  • 2-3 Tablespoons chopped fresh parsley and/or fresh chives

Method:

  1. Clean mushrooms with a brush or soft cloth to remove any bits of grit. Slice cleaned mushrooms until you have about 2 cups.
  2. Heat oil and butter in a wide sauté pan. Place mushrooms in the pan in a single layer, with room between them. After two minutes add the garlic and continue to cook. Initially the mushrooms will release a lot of moisture into the pan, but the liquid will eventually cook off allowing the mushrooms to brown. Watch closely at this stage and turn periodically so they brown on both sides.
  3. When most of the mushrooms are a bit golden brown, deglaze the pan by adding a healthy splash of vermouth. Stir and scrape browned bits off the side of the pan. Add a bit of half-and-half (a couple of Tablespoons or so) and stir to combine. Add some chopped herbs, and season with salt and pepper to taste.
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