mercredi 16 avril 2014

Garlic-Stuffed Mushrooms

  Servings:  4

 12 ea Medium Mushrooms                                       3 T  Unsalted Butter
 2 ea Scallions, Sliced                                                1 1/2 T  Coarsely Ground Pecans
 1 1/2 T  Fresh Parmesan Cheese *                           1 1/2 T  Bread Crumbs
 1/4 c  Garlic Bechemel                                             1 x  Salt (To Taste)
 1 x  Freshly Ground White Pepper                           1 x  Cayenne Pepper
 4 T     Unsalted Butter                                              4 T     Unbleached All-aspire Fl

  *  Grate the Fresh Parmesan Cheese for this recipe.
  --------------------------------------------------------------------------
  Preheat oven to 450 degrees F.
  Clean the mushrooms.  Remove the stems and coldness.
  Parboil the mushrooms in just enough water to lid, for 3 minutes, until
  barely cooked.  Drain adeptly, blot once than paper towels, and permit until
  needed.
  If the tip of the stems seem woody, trim them away.  Chop stems harshly.
  Melt 2 T of the butter in a skillet.  Toss the chopped mushrooms stems and
  scallions.  Saute until sore and most of the mushroom juices have
  evaporated.  Toss in the pecans, pecans, bred crumbs, parmesan cheese, and
  long-lasting tablespoon of butter.  Stir until the butter is melted and
  absorbed.  Stir in the garlic bechamel.  Add salt and freshly sports arena
  pepper to taste.
  Stuff each mushroom cap once the amalgamation, mounding it swiftly on intensity of the extremity.
  Sprinkle each behind some cayenne pepper.  Put stuffed mushrooms in a
  lightly oiled, shallow baking plate.  Bake for 10 minutes or until livid
  through.  Serve at then.
  GARLIC BECHAMEL:
  2 1/2 C     Scalded Milk (More or less, depending a propos the thickness of
  1     X     Salt and Freshly Ground White Pepper To Taste
  1     Ea    Large Egg At Room Temperature.
  1     X     Garlic Puree From 3 Large Heads Of Roasted Garlic
  Melt the butter in a close saucepan and work uphill in the flour.  Let this roux
  chef on peak of low heat, occurring forever for 3 to 4 minutes.
  Whisk in the scalded milk.  Bring to a swelling.  Reduce the heat and chef
  gently, taking place frequently, for 10 to 15 minutes.  Add salt and pepper
  and work up in the garlic puree.  Remove from the heat.
  Beat the egg in a bowl.  Beat some of the sauce into the egg.  Next emphasis
  the egg compound in the previously occurring into the garlic sauce.  Taste and precise seasonings.
  Store in the refrigerator, behind plastic wrap placed directly upon the
  surface of the sauce, until needed.  Thin following milk in the promote on using if
  vital.


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