Champignons Gruyere Recipe
Here is a highly popular Champignons Gruyere recipe. No other ingredient will make Champignons Gruyere taste so awesome than Cheese. A great Side Dish recipe is one like this. Whenever I have French friends visiting I always prepare Champignons Gruyere which is most loved by them. You must try this recipe.
Ingredients
1/2 pound fresh mushrooms
1 tablespoon lemon juice
1/4 teaspoon salt
Freshly ground pepper to taste
1/4 cup butter
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
Freshly ground pepper to taste
1 cup shredded natural Gruyere or Swiss cheese
1/2 cup butter
1 cup boiling water
1 cup all-purpose flour
1/2 teaspoon salt
4 eggs
Directions
Remove stems from mushroom caps and chop.
Wash caps, dry and dip in lemon juice, mixed with 1/4 teaspoon salt and pepper.
Place caps in buttered shallow casserole.
Saute chopped mushrooms in 1/4 cup butter for 2 to 3 minutes.
Stir in flour and let bubble.
Gradually add milk and cook and stir until mixture boils and is thickened.
Add 1/2 teaspoon salt, pepper and 1/3 cup of cheese.
Cover and keep warm.
To make dumplings: Bring 1/2 cup butter and water to a boil, add 1 cup flour and stir over low heat until mixture leaves sides of pan.
Remove from heat.
Add eggs, one at a time, beating after each addition until mixture is smooth and glossy.
Stir in 1/4 cup of the cheese.
Drop by rounded tea-spoonfuls into boiling salted water and cook until dumplings rise to the top, 2 to 3 minutes.
Drain.
Place dumplings on mushrooms in casserole.
Cover with cheese sauce and sprinkle with remaining cheese.
Bake in a 375° F.oven 20 to 25 minutes or until cheese is lightly browned.
Wash caps, dry and dip in lemon juice, mixed with 1/4 teaspoon salt and pepper.
Place caps in buttered shallow casserole.
Saute chopped mushrooms in 1/4 cup butter for 2 to 3 minutes.
Stir in flour and let bubble.
Gradually add milk and cook and stir until mixture boils and is thickened.
Add 1/2 teaspoon salt, pepper and 1/3 cup of cheese.
Cover and keep warm.
To make dumplings: Bring 1/2 cup butter and water to a boil, add 1 cup flour and stir over low heat until mixture leaves sides of pan.
Remove from heat.
Add eggs, one at a time, beating after each addition until mixture is smooth and glossy.
Stir in 1/4 cup of the cheese.
Drop by rounded tea-spoonfuls into boiling salted water and cook until dumplings rise to the top, 2 to 3 minutes.
Drain.
Place dumplings on mushrooms in casserole.
Cover with cheese sauce and sprinkle with remaining cheese.
Bake in a 375° F.oven 20 to 25 minutes or until cheese is lightly browned.
