Champignons Farcis (Stuffed Mushrooms)

From Mastering The Art of French Cooking, Volume One (1) (Vol 1)

Cookbook

Author(s): Julia Child, Louisette Bertholle, Simone Beck, Sidonie Coryn

Page 516

Cuisine: French

Course: Sides

Reviews

1 reviews, average rating 3.0 / 5

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hipcook

9 years ago

★ ★ ★ ★ ★ 3/5

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With cream, Marsala, tarragon, and Swiss cheese, these are much sweeter than the "mushrooms stuffed with herb cream cheese" that I remember from family holidays. They are refined and delicious, if a tad oily, and play well with other foods. That said, they are more effort than the old family "open a container" recipe; it'll be a matter of personal preferences whether that effort pays off.

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