This recipe for stuffed mushrooms, is a little fussy, but worth it. They always disappear like magic whenever I serve them.
There were no nice medium sized mushrooms at the store, when I was going to make this recipe, so I ended up buying large cremini mushrooms and they were perfect. In this case, two per person were plenty.
I have also included the recipe for the Mornay (Cheese) sauce.
Mushrooms Gratiné
Print recipe| Serves | 4 |
Ingredients
- 16 Medium white or cremini mushrooms
- 2 Tbsp fresh white breadcrumbs
- 1 Tbsp melted butter
- 1 egg ypolk
- 1 - 2 Tbsp cream
- 1 1/2 Tsp finely chopped parsley (or 1/2 tsp dried parsley)
- 1 clove garlic, minced
- 1/4 Tsp salt
- freshly ground pepper
- Mornay (cheese sauce) (see recipe)
- 1/4 cup freshly grated Parmesan cheese
- browned bread crumbs
Optional
- 1 Tsp finely chopped chives
Directions
| Brush the mushrooms, with a mushroom brush or a dry paper towel (washing mushroom introduces water to the mushrooms). Remove the stalks and set aside 3 or 4 mushrooms for each person. Chop the stalks any extra mushrooms. Add crumbs and bind with the butter, yolks and cream. Mix in the herbs, garlic and seasoning. | |
|
Fill the mushroom cups with this mixture, arrange on a Pyrex baking dish or on a rimmed cookie sheet that has been lined with parchment paper.  | |
|
Coat with cheese sauce. Sprinkle with cheese, crumbs (which have been toasted in a frying pan with a little butter) and bake in moderate oven 375 °F for 12 to 15 minutes. Broil the last few minutes.  | |
White Sauce & Cheese Sauce (Mornay Sauce)
| Serves | 1 cup |
Ingredients
- 1 Tbsp butter
- 3 Tsp all purpose flour
- 1/2 Tsp salt
- 1 cup milk
For Cheese Sauce
- 1/4 cup grated cheddar cheese
For Cheese Sauce (Optional)
- 1/2 Tsp Dijon mustard
Directions
|
Melt the butter in a saucepan. When the butter has just foamed, remove it from the burner and add the flour and salt off the heat. When it is stirred together it should form a soft roux. This means that you should be able to draw a line through the mixture and it will not all flow back. If it does, then you need to a tiny bit of flour.  | |
|
While still off the stove add a little bit of the milk and stir it. You will see that it looks a little thicker; add a little more milk, stir and then put it back on the burner. Continue to add the milk, gradually, stirring all the while. When it comes to a boil (bubbles braking the surface), let it cook for another minute. Depending on what you are using it for, you might like to add white pepper or if it doesn't matter a nice grinding of black pepper. If all you need is a white sauce then you are done.  | |
| Cheese Sauce | |
|
If you are making a cheese sauce, the mustard added to the white sauce will enhance the flavour of the cheese. Then add the cheese, give it a little mix and then take it off the heat and cover it. In about five minutes, the cheese will have melted.  | |
| Cheese Sauce or Mornay Sauce is lovely on freshly cooked vegetables! | |