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

Name: Mastering the Art of French Cooking – View From My Kitchen Window
Cuisine: European, French, Mediterranean
Ingredients: 12 fresh mushroom caps 2 to 3 inches in diameter, stems removed and set aside; 2 to 3 Tb melted butter; A shallow, lightly buttered roasting pan; salt & pepper; 3 Tb finely minced onions; 2 Tb butter; 1 Tb oil; 3 Tb minced shallots or green onions (I think shallots are best); stems from the mushroom caps, finely minced and squeezed in a towel to extract their juice; Optional 1/4 cup Madeira (I used Marsala,and you could also use white wine); 3 Tb fine, white, dry bread crumbs; 1/4 cup grated Gruyere or high quality Swiss cheese (I use Jarlsberg Swiss for this); 1/4 cup grated Parmesan cheese; 4 Tb minced parsley; 1/2 tsp tarragon; 2 to 3 Tb whipping cream; 3 Tb grated Swiss cheese (or Gruyere); 2 Tb melted butter

6 steps

Updated at: Thu, 17 Aug 2023 03:26:13 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories1338.6 kcal (67%)

Total Fat115.3 g (165%)

Carbs36.5 g (14%)

Sugars13 g (14%)

Protein38.7 g (77%)

Sodium1543.3 mg (77%)

Fiber5.6 g (20%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

12mushroom caps

fresh, 2 to 3 inches in diameter, stems removed and set aside

2 Tbbutter

melted

roasting pan

shallow, lightly buttered

salt

pepper

3 Tbonions

finely minced

2 tbbutter

1 tboil

3 Tbshallots

minced, or green onions, I think shallots are best

mushroom caps

stems from the, finely minced and squeezed in a towel to extract their juice

¼ cupMadeira

I used Marsala, and you could also use white wine

3 Tbdry bread crumbs

fine, white

¼ cupGruyere cheese

grated, or high quality Swiss, I use Jarlsberg Swiss for this

¼ cupgrated parmesan cheese

4 Tbparsley

minced

½ tsptarragon

2 Tbwhipping cream

3 TbSwiss cheese

grated, or Gruyere

2 Tbbutter

melted

Instructions

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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