Swiss Mushrooms

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Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 tablespoon chopped shallots or green onions
  • 7 tablespoons butter
  • 1 pound mushrooms
  • Juice of ½ lemon
  • 1 tablespoon chopped parsley
  • 1 egg yolk
  • ¼ cup all-purpose flour
  • 1 cup milk
  • 1 cup light cream
  • ¼ teaspoon grated nutmeg
  • Salt and freshly ground black pepper
  • ¾ cup grated Gruyère or Swiss cheese


  1. Preheat oven to moderate (350°F.).

  2. Cook the shallots in three tablespoons of the butter, stirring, for about three minutes. Do not brown.

  3. Chop the mushrooms fine and add them to the skillet. Sprinkle them immediately with the lemon juice and stir in the parsley. Cook, stirring, for about fifteen minutes, until almost a paste. Remove from the heat. When slightly cool, stir in the egg yolk.

  4. Melt the remaining butter in a saucepan and stir in the flour, using a wire whisk. When mixture is blended, add the milk and cream, stirring rapidly with the whisk. When mixture is thickened and smooth, season with the nutmeg and salt and pepper to taste. Stir in the mushrooms.

  5. Make a layer of the mushroom mixture in a buttered casserole. Cover with half of the cheese. Add remaining mixture and sprinkle with remaining cheese. Bake for fifteen to twenty minutes, until lightly browned and heated through. Final browning may be done under the broiler.

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