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Stuffed Mushrooms

20 extra large mushrooms(for stuffing)
1 large onion
3 Tbs.butter
1/2 quart heavy cream
salt and pepper to taste

Clean and wash whole mushrooms, rinsing under cold water quickly,
and dry with paper towels. Separate stems from caps.Rub cap bottoms
with butter, and place in large baking dish. Mince stems and chop
onion into a fine dice.Heat 3 tbs.butter in a large skillet. Saute
onions and stems on medium heat until onions are soft and translucent
(do not brown). Add heavy cream, bring to a boil, lower heat and
simmer until the liquid is reduced to half. Add salt and pepper
and spoon into mushroom caps. Bake at 350 degrees for 45 minutes.

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