Name: Champignons Farci
Ingredients: 12 large stuffing mushrooms (white or portabello); 7 tablespoons butter; salt and pepper, to taste; 2 tablespoons minced shallots; ¼ cup dry sherry; ½ tablespoon flour; ½ cup heavy cream; 3 tablespoons chopped parsley; ½ cup grated Le Gruyere cheese

Champignons Farci

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Servings 6 Serving(s)

Ingredients

12 large stuffing mushrooms (white or portabello)
7 tablespoons butter
salt and pepper, to taste
2 tablespoons minced shallots
¼ cup dry sherry
½ tablespoon flour
½ cup heavy cream
3 tablespoons chopped parsley
½ cup grated Le Gruyere cheese

Instructions

Remove the mushroom stems and reserve. Wash and dry the caps and brush with melted butter.
Arrange hollow side up in a baking dish. Season to taste with salt and pepper. Wash and dry the stems.
By handfuls, twist in a corner of a clean towel to extract as much juice as possible. Sauté with the shallots in butter for 3 minutes, until the pieces separate. Add sherry and sauté for 2 minutes more.
Lower the heat and add the flour. Stir for a minute or 2, 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 teaspoon of cheese and dribble on any remaining butter.
Fifteen minutes before serving, preheat oven to 375°F. Bake in the upper third of the oven until lightly browned on top.