Garlic stuffed mushrooms
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Garlic stuffed mushrooms
  Garlic    Mushrooms    Appetizers    Cheese  
Last updated 6/12/2012 12:51:05 AM. Recipe ID 12591. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Garlic stuffed mushrooms
 Categories: Appetizers, 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.
 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 12591 (Apr 03, 2005)

[an error occurred while processing this directive]