Julia Child'S Stuffed Mushrooms (Champignons Farci) - cooking recipe

Ingredients

12 large mushrooms
7 tablespoons butter
2 tablespoons minced shallots
1/2 tablespoon flour
1/2 cup heavy cream
3 tablespoons minced parsley
1/4 cup grated swiss cheese

Preparation

Remove the stems and reserve.
Wash and dry the caps and bush with melted butter.
Arrange hollow side up in a baking dish.
Season with salt and pepper to taste.
Wash and dry the stems.
By handfuls twist in a corner of a clean towel to extract as much juice as possible.
Saute with the scallions in butter for 4 or 5 minutes until the pieces separate.
Lower the heat and add the flour. Stir for a minute or two until thickened.
Stir in the cream and cook until thickened.
Stir in the parsley and seasonings.
Fill the mushroom caps and top each with 1 tsp of cheese and dribble on any remaining butter.
Fifteen minutes before serving preheat the oven to 375\u00b0F Bake in the upper third of the oven until lightly browned on top.