Prep 25 mins
Cook 10 mins
I am copying this from a first edition French Chef cookbook. My boxer ate the cover because the latent smells were so delicious. I have served these many time to total acclaim. Yes, there are many steps, but the end result is worth it!
- 12 large mushrooms
- 7 tablespoons butter
- 2 tablespoons minced shallots
- 1⁄2 tablespoon flour
- 1⁄2 cup heavy cream
- 3 tablespoons minced parsley
- 1⁄4 cup grated swiss cheese
- Remove the stems and reserve.
- Wash and dry the caps and bush with melted butter.
- Arrange hollow side up in a baking dish.
- Season with salt and pepper to taste.
- Wash and dry the stems.
- By handfuls twist in a corner of a clean towel to extract as much juice as possible.
- Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
- Lower the heat and add the flour. Stir for a minute or two until thickened.
- Stir in the cream and cook until thickened.
- Stir in the parsley and seasonings.
- Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
- Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.
I used to watch Julia Childs as a "child" back in the 1960's......I'm straight by the way.......and I thought this mushroom recipe was great for an appetizer! So when I was 10 or so I made them for one of our big family dinners with cousins,aunts and uncles, etc. It was a hit and at 86....my mom still raving about them.
I have made these many times, and Julia Child's recipe is a gem, and worth every minute of preparation. The only thing I would add is she calls for an optional 1/4 cup of Madeira (a dry rich wine) which is added to the mushrooms and onions and then cooked down before adding the bread crumbs, cheese, etc. The Madeira makes it one of the most memorable dishes you will ever make.