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Garlic-Stuffed Mushrooms
Servings: 4

12 medium mushrooms
2 scallions, sliced
3 tb unsalted butter
1 1/2 tb coarsely ground pecans
1 1/2 tb fresh parmesan cheese, grated
1/4 c garlic bechemel
1 1/2 tb bread crumbs
freshly ground white pepper
cayenne pepper

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, bread 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.


4 tb unsalted butter
4 tb flour
2 1/2 c scalded milk
freshly ground white pepper
1 large egg at room temperature
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.


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