Stewed mushrooms & queens
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Stewed mushrooms & queens
  Mushrooms    Appetizers    Seafood  
Last updated 6/12/2012 12:45:07 AM. Recipe ID 4793. Report a problem with this recipe.
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      Title: Stewed mushrooms & queens
 Categories: Appetizers, Seafood
      Yield: 6 Servings
    1/2 lb Mushrooms
    1/2 lb Queens (bay scallops)
    1/4 pt Milk
    1/4 pt Single cream or jersey milk
           Tarragon vinegar
           Anchovy essence
      1 sm Bay leaf
           Fresh parsley
  1 1/2 tb Butter
  1 1/2 tb Flour
           Fried breadcrumbs; -OR-
           Triangles of fried bread
  Slice the mushrooms thickly.  Put them into a pan with the cold milk
  (and cream if using).  Three-quarters cover the pan and bring quickly
  to a fast simmer.   Add the bay leaf and a little salt and reduce the
  heat to very low.  Three-quarters cover the pan again and leave to
  stew gently for 5-6 minutes.  Strain to separate the liquid from the
  mushrooms, discard the bay leaf and keep the mushrooms warm in a very
  low oven.
  Make a smooth rich sauce with the butter, flour and creamy mushroom
  cooking liquor.  Stir in at least 1/2 teaspoon each tarragon vinegar
  and anchovy essence.  Leave to simmer for 2-3 minutes then season to
  taste with salt and pepper.  Quickly stir in the queens and
  immediately reduce heat to low. Half cover the pan and cook for just
  5 minutes.  Stir occasionally during this time and be sure to keep
  the heat very low - only a very occasional bubble should break the
  surface of the sauce or the shellfish may toughen.
  Draw the pan away from the heat, quickly stir in the mushrooms and
  check seasoning.  Then turn the contents of the pan into a warmed
  gratin dish (or divide it between warmed scallop shells for an
  elegant first course). Sprinkle with parsley and garnish with fried
  crumbs or triangles of fried bread.  Serve alone as a first course,
  or as a main course accompanied by some green beans and a little rice
  or a loaf of warm French bread.
  Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer.

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Recipe ID 4793 (Apr 03, 2005)

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