Creamed Cucumbers with Mushrooms (ala Julia Child)

Guess who won 1st place with the following recipe?

Me!

Yay!

(not my picture- Deb has the picture from dinner)


Here's the recipe. Bon Appetit!

Creamed Cucumbers with Mushrooms (ala Julia Child)
Note: Baked cucumbers go with roast, broiled, or sauteed chicken, roast veal, veal chops, or scallops, and, get this, sauteed brains or sweetbreads. (yum)

Ingredients only for the cucumbers:

6 cucumbers about 8 inches long
2 Tb wine vinegar
1.5 tsp salt
1/8 tsp sugar
a 2 1/2 quart bowl a baking dish 12 inches in diameter and 1.5 inches deep
3Tb melted butter (or spread)
1/2 tsp dill or basil (I like basil)
3-4 Tb minced green onions
1/8 tsp pepper

1.Peel the cucumbers. Cut in half lengthwise; scoop out the seeds with a spoon. Cut into lengthwise strips about 3/8 inch wide. Cut the strips into 2-inch pieces.
2. Toss the cucumbers in a bowl with the vinegar, salt, and sugar. Let stand for at least 30 minutes or several hours. Drain. Pat dry in a towel.
3. Preheat the oven to 375 degrees.
4. Toss the cucumbers in the baking dish with the butter, herbs, onions, and pepper. Set uncovered in the middle level of the preheated oven for about an hour, tossing every 20 min. until cucumbers are tender but still have a suggestion of crispness and texture. They will barely color during the cooking.
5. Prepare the creamed mushrooms 15 minutes before you take the cucumbers out of the oven.

See below to prepare mushrooms.

Ingredients for the creamed mushrooms:

1/2 lb. fresh mushrooms
A skillet
1 cup whipping cream (half and half seemed less fatty)
1 cup cornstarch mixed with 1tsp water
Salt and pepper to taste
2 Tb minced parsley (chives are even better)

1. Trim, wash, and quarter the mushrooms. Dry in a towel.
2. Set them in a dry skillet and toss over moderately low heat for 5 minutes or so.
3. Pour in the cream and cornstarch mixture; boil slowly for 5 minutes or so, until cream has reduced and thickened.
4. Stir in salt and pepper, simmer a moment and check seasoning.
5. Fold into the hot baked cucumbers, sprinkle with parsley (chives), and serve.