JULIA CHILD'S STUFFED MUSHROOMS

JULIA CHILD'S STUFFED MUSHROOMS image

Yield 6 people

Number Of Ingredients 7

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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

Steps:

1. Remove the stems and reserve. 2. Wash and dry the caps and bush with melted butter. 3. Arrange hollow side up in a baking dish. 4. Season with salt and pepper to taste. 5. Wash and dry the stems. 6. By handfuls twist in a corner of a clean towel to extract as much juice as possible. 7. Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate. 8. Lower the heat and add the flour. Stir for a minute or two until thickened. 9. Stir in the cream and cook until thickened. 10. Stir in the parsley and seasonings. 11. Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter. 12. Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.