In other words, Stuffed Mushrooms, lol This is from her "The French Chef Cookbook" that I've been using since 1972 - extremely beat up so you know it's gonna be good!
12 large mushrooms
2-3 Tbsp melted butter
A shallow baking dish
Salt & Pepper (she advises white pepper)
2 Tbsp of minced shallots or scallions
2 Tbsp of more butter
1/2 Tbsp flour
1/2 c heavy cream or half & half
1/4 c grated swiss cheese
1-2 Tbsp of yes....butter
Wipe the mushroom caps clean and brush with melted butter. Take the stems and mince. Saute stems and shallots/scallions in butter for 4-5 minutes. Lower heat and add flour, stirring for 1 minute. Add cream and simmer a minute or two then add salt & white pepper to taste until thickened. Fill each mushroom cap and top with grated cheese and dribble with droplets of melted butter on top. Bake in a 375 degree oven until caps are tender and stuffing is golden brown - about 10-15 minutes.
12 large mushrooms
2-3 Tbsp melted butter
A shallow baking dish
Salt & Pepper (she advises white pepper)
2 Tbsp of minced shallots or scallions
2 Tbsp of more butter
1/2 Tbsp flour
1/2 c heavy cream or half & half
1/4 c grated swiss cheese
1-2 Tbsp of yes....butter
Wipe the mushroom caps clean and brush with melted butter. Take the stems and mince. Saute stems and shallots/scallions in butter for 4-5 minutes. Lower heat and add flour, stirring for 1 minute. Add cream and simmer a minute or two then add salt & white pepper to taste until thickened. Fill each mushroom cap and top with grated cheese and dribble with droplets of melted butter on top. Bake in a 375 degree oven until caps are tender and stuffing is golden brown - about 10-15 minutes.