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