Garlic Stuffed Mushrooms

Ingredients

12 each medium mushrooms 3 tbsp unsalted butter 2 each scallions, sliced 1 1/2 tbsp coarsely ground pecans 1 1/2 tbsp fresh parmesan cheese grated 1 1/2 tbsp bread crumbs 1/4 cup garlic bechemel 1 salt (to taste) 1 freshly ground white pepper 1 cayenne pepper 4 tbsp unsalted butter 4 tbsp unbleached all-purpose fl GARLIC BECHAMEL 2 1/2 cup scalded milk (more or less, dependi, ng on the thicknes 1 salt and freshly ground white peppe, r to taste 1 large egg at room temperature 1 garlic puree from 3 large heads of, roasted garlic

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Preparation
 
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,
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: 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.

 

 
Servings: 4

 

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