One of my friends had a great idea for a potluck inspired by the “Julie and Julia” movie released earlier this year (which I still need to see btw). Everyone was to bring a dish created from one of Julia Child’s recipes. I was assigned vegetables and since I don’t own any of her cookbooks I used a recipe I found on recipezaar – “Champignons Farci” (Julia Child’s Stuffed Mushrooms #240326). I have to confess, some of the steps didn’t work as well as I would have liked so I’ve added in some modifications on the prep to simplify. Remove stems from 12 large mushrooms that have been washed & dried (I used a mix of cremini and white). Brush caps with melted butter, place hollow side up in a baking pan and season with salt & pepper. Sauté the stems along with 2 Tablespoons chopped shallots in 7 Tablespoons butter for 4-5 minutes until stems separate (mine never did so I would chop first next time then sauté). Lower heat, add ½ Tablespoon flour and stir until thickened, then add ½ cup heavy cream and cook until thickened. Next mix in 3 Tablespoons minced parsley, then fill the caps and top with 1-2 teaspoons grated Swiss cheese (I used gruyere, about ¼ cup in total). Bake for 15 minutes in a 375 degree oven until the cheese melts and is slightly brown on top. These decadent fungi were a hit with our crew! 
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