• 1 pound fresh mushrooms, sliced thinly
• 2 cups milk
• 3 shallots, minced
• 2 T butter
• 1 cup heavy cream
• 4 egg yolks
• ½ cup sweet sherry
• salt, pepper and butter

Marinate the mushrooms in the milk, while you sauté the shallots in butter (for 5 minutes). Combine in a deep sauce-pot, add the cream, salt and pepper to taste, and hold it at a slow boil for 25 minutes.

Prepare 4 soup bowls with an egg yolk and 2 tablespoons of sherry in each. Pour the hot soup into each bowl, stirring rapidly to distribute the egg yolk and sherry into the soup. Garnish with fresh minced parsley if you wish.

• 1 pound tiny button mushrooms
• 5 T olive oil
• 2 T butter
• 4 minced shallots
• 1 clove garlic, pressed
• 1 T minced parsley
• 6 T French (Vinaigrette) dressing
• 3 peeled sliced cold boiled potatoes
• 2 large chopped peeled ripe tomatoes
• 4 lettuce leaves

Place lettuce leaves on 4 plates, top with chopped toma­toes surrounded by sliced potatoes.

Sauté the whole tiny mushrooms in olive oil for 5 minutes. Add butter.
Mix shallots, garlic and parsley and sprinkle over mush­rooms. Cook 1 minute, remove from fire, and thoroughly stir in the Vinaigrette dressing.

Pour the hot mushroom mixture over the tomatoes and potatoes.

Anything “farcis” means “stuffed”

Saute chopped mushroom stems in the butter for 10 min­utes, add garlic, parsley and seasonings. Mix with minced chicken, and lightly beaten eggs. Pile into mushroom caps. Dust the tops with a few bread crumbs, a teaspoon of grated Parmesan cheese, and a dash of paprika. Place caps in a buttered baking pan, and cook 15 minutes in a moderate oven.