Stuffed Mushrooms - cooking recipe

Ingredients

15 fresh mushrooms (1 1/2 to 2-inch caps)
3 Tbsp. melted butter
3 Tbsp. butter
4 Tbsp. shallots
4 Tbsp. bread crumbs
1/3 c. grated Parmesan cheese
4 Tbsp. whipping cream
salt and pepper to taste
4 Tbsp. minced onion
1 Tbsp. oil
1/3 c. Madeira wine
1/3 c. plus 4 Tbsp. grated Swiss cheese
1 tsp. dry tarragon

Preparation

Remove stems and reserve.
Brush caps with 3 tablespoons melted butter.
Place, hollow side up, in shallow pan and sprinkle with salt and pepper.
Saute onion in 3 tablespoons butter and oil for 3 to 4 minutes.
Do not brown!
Finely mince mushroom stems and squeeze them in a towel to extract juice; discard juice.
Add stems and shallots to onions.
Cook over moderately high heat; stir frequently.
After 6 to 8 minutes, mushroom pieces should begin to separate and brown lightly.
Add wine and boil it down rapidly until almost evaporated.