CHAMPIGNONS FARCIS [STUFFED MUSHROOMS]
Steps:
- Preheat oven to 375 degrees
- Brush the mushroom caps with 2-3 Tbs of melted butter. Place them, hollow-side up, in a shallow, lightly buttered roasting pan. Sprinkle lightly with salt and pepper.
- Finely mince and squeeze the mushroom stems in a towel to extract their juice. Saute the onions in butter and oil for 3 to 4 minutes without browning. Then add the shallots or green onions and mushroom stems. Saute over moderately high heat, stirring frequently. After 6-8 minutes the mushroom pieces should begin to separate from each other and brown lightly.
- Add the Madeira and boil it down rapidly until it has almost entirely evaporated.
- Off heat, mix in the bread crumbs, cheeses, parsley, tarragon, and seasonings. A spoonful at a time, blend in just enough cream to moisten the mixture but keep it sufficiently stiff to hold its shape in a spoon. Correct seasoning.
- Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter.
- Bake in upper third of a preheated, 375 degree oven for 15 to 20 minutes, or until caps are tender and stuffing has browned lightly on top.
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