Title: Garlic Stuffed Mushrooms
Categories: Appetizer Cheese
Yield: 4 Servings
| 12 | md | Mushrooms |
| 3 | tb | Unsalted Butter |
| 2 | | Scallions, Sliced |
| 1 1/2 | tb | Coarsely Ground Pecans |
| 1 1/2 | tb | Fresh Parmesan Cheese * |
| 1 1/2 | tb | Bread Crumbs |
| 1/4 | c | Garlic Bechemel |
| | | Salt (To Taste) |
| | | Freshly Ground White Pepper |
| | | Cayenne Pepper |
| 4 | tb | Unsalted Butter |
| 4 | tb | Unbleached All-Purpose Flour |
* Grate the Fresh Parmesan Cheese for this recipe.
~-------------------------------------------------------------------------
Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and
reserve. Parboil the mushrooms in just enough water to cover, for 3
minutes, until barely cooked. Drain well, blot with paper towels, and set
aside until needed. If the tip of the stems seem woody, trim them away.
Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped
mushrooms stems and scallions. Saute until tender and most of the mushroom
juices have evaporated. Toss in the pecans, bred crumbs, parmesan cheese,
and remaining Tablespoon of butter. Stir until the butter is melted and
absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper
to taste. Stuff each mushroom cap with the mixture, mounding it neatly over
the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in
a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated
through. Serve at once. GARLIC BECHAMEL: 2-1/2 Cups scalded milk (More or
less, depending on the thickness) 1 X salt and freshly ground white pepper
to taste, 1 each large egg at room temperature. 1 X garlic puree from 3
large heads of roasted garlic melt the butter in a heavy saucepan and whisk
in the flour. Let this roux cook over low heat, stirring constantly for 3
to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat
and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and
pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in
a bowl. Beat some of the sauce into the egg. Next beat the egg mixture
back into the garlic sauce. Taste and correct seasonings. Store in the
refrigerator, with plastic wrap placed directly on the surface of the
sauce, until needed. Thin with milk before using if necessary.