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Ingredients
| white mushrooms: 12 whole mushrooms |
| salted butter: 7 Tbl |
| shallot onions (chopped): 2 Tbl (minced) |
| all-purpose flour (unsifted): 1/2 Tbl |
| heavy whipping cream (fluid): 1/2 cup |
| parsley: 3 Tbl (minced) |
| swiss cheese (shredded): 1/4 cup (grated) |
Julia Child's Stuffed Mushrooms (Champignons Farci)
Credit: Food.com
User rating:
-
Prep Time
25 min -
Cook Time
10 min -
Servings
6 serving(s)
Tags
- Remove the stems and reserve.
- Wash and dry the caps and bush with melted butter.
- Arrange hollow side up in a baking dish.
- Season with salt and pepper to taste.
- Wash and dry the stems.
- By handfuls twist in a corner of a clean towel to extract as much juice as possible.
- Sauté with the scallions in butter for 4 or 5 minutes until the pieces separate.
- Lower the heat and add the flour. Stir for a minute or two until thickened.
- Stir in the cream and cook until thickened.
- Stir in the parsley and seasonings.
- Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
- Fifteen minutes before serving preheat the oven to 375°F Bake in the upper third of the oven until lightly browned on top.