Garlic-stuffed Mushrooms

Total Time: 32 mins

Ingredients

• Servings: 4
• 12 medium mushrooms
• 3 tablespoons unsalted butter
• 2 scallions, sliced
• 1 1/2 tablespoons pecans, coarsely ground
• 1 1/2 tablespoons fresh parmesan cheese (grate the fresh parmesan cheese for this recipe.)
• 1 1/2 tablespoons breadcrumbs
• 1/4 cup garlic bechamel
• salt (to taste)
• pepper, freshly ground
• cayenne pepper
• 4 tablespoons unsalted butter
• 4 tablespoons unbleached all-purpose flour

Recipe

• 1 preheat oven to 450 degrees f.
• 2 clean the mushrooms.
• 3 remove the stems and reserve.
• 4 parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
• 5 drain well, blot with paper towels, and set aside until needed.
• 6 if the tip of the stems seem woody, trim them away.
• 7 chop stems coarsely.
• 8 melt 2 t of the butter in a skillet.
• 9 toss the chopped mushrooms stems and scallions.
• 10 saute until tender and most of the mushroom juices have evaporated.
• 11 toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
• 12 stir until the butter is melted and absorbed.
• 13 stir in the garlic bechamel.
• 14 add salt and freshly ground pepper to taste.
• 15 stuff each mushroom cap with the mixture, mounding it neatly over the top.
• 16 sprinkle each with some cayenne pepper.
• 17 put stuffed mushrooms in a lightly oiled, shallow baking dish.
• 18 bake for 10 minutes or until heated through.
• 19 serve at once.
• 20 garlic bechamel:
• 21 2 1/2 c scalded milk (more or less, depending on the thickness of 1 x salt and freshly ground pepper to taste 1 ea large egg at room temperature.
• 22 1 x garlic puree from 3 large heads of roasted garlic melt the butter in a heavy saucepan and whisk in the flour.
• 23 let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
• 24 whisk in the scalded milk.
• 25 bring to a boil.
• 26 reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
• 27 add salt and pepper and whisk in the garlic puree.
• 28 remove from the heat.
• 29 beat the egg in a bowl.
• 30 beat some of the sauce into the egg.
• 31 next beat the egg mixture back into the garlic sauce.
• 32 taste and correct seasonings.
• 33 store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
• 34 thin with milk before using if necessary.