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
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