These lovely stuffed mushrooms come from an episode of Julia Child’s first cooking show: The French Chef. Simple and delicious, they make a great appetizer or side dish, and are lovely served as an hors d’ oeuvre or with anything from steak, to pasta, to risotto.

Ingredients:

• 8-10 Button Mushrooms (I had 2 boxes of baby bellas)
• 3-4 shallots or 1 large leek, finely minced
• 2 Tab butter
• 1/2 – 1 Tab flour
• 1/4 – 1/2 c cream
• Grated Swiss cheese

Directions:

1. Wash mushrooms.
2. Trim the stems, and remove them from the mushroom caps.
3. Chop up the stems very finely.
4. Squeeze juices out with a tea towel into a bowl.
5. Saute stems in butter.
6. Add the minced shallot (or leek).
7. Saute approximately 4-5 minutes, or until the shallots are translucent and the mushrooms separate from each other.
8. Add a half Tab or so of  flour.
9. Cook 1-2 minutes.
10. Add enough cream so that after it has cooked for a minute, it is a fairly thick mass, about 1/4 cup.
11. Season with salt & pepper and some fresh parsley.
12. Rub the mushroom caps in butter.
13. Fill them with the sauce,
14. Add some grated Swiss cheese on top.
15. Brown them under broiler for approximately 5 minutes (5-6 inches from broiler).
16. For a nice effect, serve them in a Chinese soup spoon.  They are a little messy.

Serves:  Good guess – they are really good.

Source:  west-east-south-north.blogspot.com