exploring, preserving: past, present

Julia Child’s Mushrooms and White Wine Cream Sauce…#Happiness Redefined!


Tonight was the first time I started paging through recipes in Julia Child’s “Mastering the Art of French Cooking, Vol.1”. Oh my goodness, is this cookbook absolutely divine! Her recipe for mushroom cream sauce is unbelievably tasty, and if you know anything about Julia Child and French cooking you know the recipes are not exactly low fat! Well, I decided to take her mushroom and white wine cream sauce and adjust it so that the fat content is about half of what her original recipe had, but still maintains all the creamy tasty goodness. Though Julia served the sauce over chicken breasts (“Supremes de Volaille”), I chose to serve this over noodles, and added some pork pieces into the pan of saucy goodness.

Pork “aux Champignons”…an adjusted version of Julia Child’s recipe for “Supremes de Volaille aux Champignons”

Here is my recipe, inspired from Julia’s recipe…pork instead of chicken, and half the fat but all the taste.  🙂

“Porc aux Champignons”

4 porkchops (boneless, fat removed, diced)

1/2 teaspoon lemon juice

l/2 teaspoon freshly ground pepper

2 teaspoons margarine (Julia would prefer 5 tbsp butter!)

2 tablespoons minced shallots (or small onions)

1/4 pound diced or sliced fresh mushrooms (porcini are divine, but portabella can provide a meaty texture and soak up the flavour of the sauce)


1/4 cup soup stock (vegetable or beef broth…I used vegetable and added a dash of worcestershire sauce)

1/4 cup dry white wine

1 cup cream (Julia prefers whipping cream, I used light cream)

pepper and salt to taste (I omit salt in my cooking…not needed in this recipe but add a pinch if you prefer)

1 tbsp fresh whole mustard (Julia did not include this in her original sauce, I do as it pairs nicely with pork)

Mix the pork pieces with the lemon juice and fresh ground pepper. Heat margarine in a large sauce pan. Stir in minced onion, saute but do not brown. Stir in mushrooms and saute for a minute or so–do not brown. Pour contents of the saucepan into a dish and set aside. Add pork to hot pan and brown. Pour the stock and wine into the pan. Boil and reduce liquid over high heat for 6-7 minutes. Stir in cream and mustard, bring to a boil and reduce liquid over high heat for another 5 minutes. Add the reserved onion and mushroom mixture to the sauce, heating through. Serve this mixture over rice or noodles.  Enjoy!


Author: tjthiessen

explorer, administrator, consultant, student, leader

4 thoughts on “Julia Child’s Mushrooms and White Wine Cream Sauce…#Happiness Redefined!

  1. Yum. I’m vegetarian, but I can alter this, I think. Thanks for writing it out.

  2. I think that Julia would NOT have approved of the margarine at all. After all, according to her, margarine doesn’t cook properly and you shouldn’t use it. Well then, butter is better!

  3. Yes, butter definitely tastes better! Still trying to figure out how to keep taste and cut fat…something Julia would have never contemplated!

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