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.
Mushrooms Gratineé
Mushrooms Gratineé is a stuffed baked mushroom coated in Cheese (Mornay) Sauce
Ingredients
Mushrooms
- 16 mushrooms - white or cremini
- 2 tbsp breadcrumbs - fresh
- 1 tbsp butter - melted
- 1 egg yolk
- 1 tbsp heavy cream
- 1 1/2 tsp parsley - finely chopped
- 1 clove garlic
- 1/4 tsp salt
- 1 dash freshly ground pepper
- 1/4 cup Parmesan cheese - grated
Optional
- 1 tsp chives
White Sauce (Mornay Sauce)
- 1 tbsp butter
- 3 tsp all-purpose flour
- 1/2 tsp salt
- 1 cup milk
If Cheese Sauce
- 1/4 cup cheddar cheese - grated
- 1/2 tsp Dijon mustard
Instructions
Mushrooms
- Brush the mushrooms with a mushroom brush or dry paper towel (washing mushrooms in water adds moisture to the mushrooms).
- Remove the stalks and set aside 3-4 mushrooms for each person.
- Finely chop the stalks and any "extra" mushrooms, add half the breadcrumbs and blend with the butter, egg yolk and cream. Mix in the herbs, garlic, and seasoning.
- Fill the mushroom caps with this mixture, arrange on a Pyrex baking dish or a rimmed baking tray that has been lined with parchment paper.
- Coat with Mornay sauce or Bechamel sauce (see below). Sprinkle with Parmesan and remaining breadcrumbs (lightly toasted in a frying pan), and bake in a moderate oven at 375F (175C) for 12-15 minutes. Broil for the last few minutes.
White Sauce (Bechamel Sauce)
- 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 (Mornay 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.