Ingredients
For the CAPS
12 fresh mushroom caps 2-3 inched in diameter, stems removed and saved
2-3 Tb melted butter
A shallow lightly buttered roasting pan
salt and pepper
STUFFING
3 TB finely minced onions
2 TB butter
1 TB minced shallots or green onions
Stems from mushrooms, finely minced and squeezed in a town to extract their juice
(I though some of my stems with yucky looking, and tossed several, replacing with a couple minced up entire mushrooms)
optional: 1/4 cup Madeira (which I replaced with sherry to very good effect)
3 TB fine white dry breadcrumbs (you can used store bough, I put stale bread in a food processor pretty successfully, but it was very dry. If it were soft, a light toasting would work.)
1/2 cup swiss cheese
1/4 cup grated parmesan
4TB minced parsley
2-3 TB whipping cream
Preparation
Preheat Oven to 375
Brush mushrooms with butter. Place them hollow side up, in roasting pan (or on cookie sheet, as I did. I also skipped buttering the pan, and laid down parchment paper) Sprinkle lightly with salt and pepper. (Here I made a mistake and put the caps in the oven, and ended up with them there for about five-ten minutes before I realized Julia hadn’t mentioned doing that. I think it turned out to be a good thing, as they were beautifully tender in the end.)
Sauté onions in butter until clear, without browning. Then adding shallots/green onions and mushroom stems. Sauté over a moderately high heat, stirring frequently 6-8 minutes until mushrooms brown slightly.
Off the heat 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 stiff enough to keep its shape in a spoon. Taste & correct seasonings.
ASSEMBLY
1 TB grated swiss cheese 1 TB melted butter Fill the mushroom caps with stuffing. Top each with a pinch of cheese and drops of melted butter (Honestly, I skipped this with no harm). Bake in upper third of over for 15-20 minutes, or until caps are tender and stuffing is lightly browned on top.
