Mastering the Art of French Cooking – View From My Kitchen Window

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Brush the mushroom caps with melted butter. Place them hollow side up in the roasting pan. Spring lightly with salt and pepper.

Step 2

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, until they begin to separate from each other and brown lightly, about 6 to 8 minutes.

Step 3

Add the (optional) Madeira and boil it down rapidly until it has almost entirely evaporated.

Step 4

Remove the pan from the heat, and 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 (be careful not to add too much cream here or the stuffing will flatten in the caps). Correct seasoning.

Step 5

Fill the mushroom caps with the stuffing. Top each with a pinch of cheese and drops of melted butter. (You can prepare these ahead to this point).

Step 6

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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