Stuffed Mushrooms

• 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

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

mushrooms, butter, butter, shallots, bread crumbs, parmesan cheese, whipping cream, salt, onion, oil, madeira wine, swiss cheese, tarragon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=295715 (may not work)