Bumping this thread up because today I'm making some of my favourite stuffed mushrooms. The recipe is from Foods of the World Series: The Cooking of Provincial France, page 87 in the recipe booklet. I just love this series and have used the recipes for a long time. One tends to forget about them but when I am looking for a favourite recipe it can be found amongst the books in this series.
There are three stuffing variations to the recipe and I think I have made all three but the easiest is #3
1. Crab meat
I had to play it by hear a bit because my mushrooms where brown and they were very, very large. I had a few button mushrooms left in the fridge that needed using up so I chopped them up along with the scrapings from the inside of the brown mushrooms to be stuffed. This is squeezed in a towel to extract as much moisture as possible.
Fry some shallot (I only used the two small shallots in the picture) and green onion tops in butter for a few minutes. Add the chopped mushrooms and fry for ten minutes until lightly browned and taste for seasoning.
Meanwhile make a béchamel sauce, chop a bit of parsley, grate some Swiss cheese.
When the mushroom mixture is ready, mix in the béchamel and parsley. Stuff this into the mushrooms and top with a dusting of bread crumbs, cheese and finally dot with little chunks of butter.
I made four but they are very rich so we'll be having one each tonight and the other two tomorrow. Too much of a good thing diminishes the enjoyment.....Thomas Keller's philosophy: don't give them too much....they need to be looking around and asking if there is anymore...to which one replies "no that's it".
They are in the fridge ready to be baked at 350 for 10 to 15 minutes. Because the brown mushrooms are so large, I think they may even take 20 minutes.
We'll see. Hopefully I can remember to take a picture of the finished mushrooms on my dinner plate.