Stuffed Mushrooms

13 ingredients
10 steps

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

Directions

  1. 1
    Remove stems and reserve.
  2. 2
    Brush caps with 3 tablespoons melted butter.
  3. 3
    Place, hollow side up, in shallow pan and sprinkle with salt and pepper.
  4. 4
    Saute onion in 3 tablespoons butter and oil for 3 to 4 minutes.
  5. 5
    Do not brown!
  6. 6
    Finely mince mushroom stems and squeeze them in a towel to extract juice; discard juice.
  7. 7
    Add stems and shallots to onions.
  8. 8
    Cook over moderately high heat; stir frequently.
  9. 9
    After 6 to 8 minutes, mushroom pieces should begin to separate and brown lightly.
  10. 10
    Add wine and boil it down rapidly until almost evaporated.

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