Recipe by davinandkennard
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!
Top Review by Thejellyking
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.
- 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
Directions See How It's Made
- 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.