Julia Child's Stuffed Mushrooms And Creamed Spinach — You & Julia: At Home

Butter the cut side of about two dozen mushrooms.

Chop the mushroom stems finely using a knife, keeping fingers safe.

Optionally, squeeze out the juice from the chopped mushrooms to allow for better browning.

Chop a shallot by making horizontal cuts and then slicing across.

Melt 2 tablespoons of butter in a pan and add the chopped shallots to soften them, seasoning with a pinch of salt.

Add 1 tablespoon of olive oil and 2 tablespoons of miso paste to the softened shallots.

Add the chopped mushrooms to the pan and mix well.

Thicken the mixture with 1/4 cup of dried breadcrumbs and add chopped parsley.

Remove from heat and mix in cheddar cheese and less than 1 tablespoon of cream.

Fill the mushroom caps with the mixture using a tablespoon, under-filling slightly if necessary.

Place the filled mushrooms under the broiler about 6 inches from the heating element for 5-6 minutes.

Prepare the spinach by squeezing out excess water before cooking.

Chop the spinach and transfer it to a pan with melted butter.

Cook the spinach until it releases water and the butter is absorbed, listening for crackling sounds.

Add flour to the spinach to act as a thickener.

Add 1/4 teaspoon of nutmeg, half chicken stock, and half cream to the spinach mixture.

Season with 1/2 teaspoon of salt and freshly ground black pepper.

Sprinkle in some parmesan cheese if desired and finish with breadcrumbs.

Equipment Needed

Spice Level:

Dietary