Stuffed Mushroom Day

Well, it's supposed to be chocolate month, but today is stuffed mushroom day and I really can't resist sharing my all-time favorite recipe that I've been serving since the early 1970s thanks to Julia Child and her amazing kitchen!


Take some good sized mushrooms (there are so many choices today!!) and pull out the stems.  Trim the bottom of the stems so it's nice and clean and then chop the stems. Twist the pieces in a paper towel to extract as much moisture as possible. Mince up a couple of shallots and put the stem pieces and shallots in a big dab of butter to saute for about 5 minutes.  Meanwhile, wash the caps, brush with butter and arrange hollow-side up on a small baking sheet.  To the stems and shallots, add 2 teaspoons flour and stir to cook the flour a little bit.  Slowly add 1/2 cup heavy cream and bring to simmer for a minute or so until mixture thickens.  Stir in a tablespoon of fresh chopped parsley and salt and pepper to taste.  Fill the mushroom caps and then top each with a tablespoon of grated swiss cheese.  Dribble some melted butter over all then bake in a 375 degree oven until caps are tender and cheese has browned on top.

Bon appetit!