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FareShare Gazette Recipes -- June 2002 - F's
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* Exported from MasterCook *
Fresh Mushroom Cutlets with Mornay Sauce
Recipe By :Saveur - April 1998
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1 cup half and half
1 bay leaf
1 pinch white pepper
1 pinch cayenne
2 teaspoons herb salt -- (see recipe)
1 tablespoon sherry
1 dash Worcestershire sauce
1/2 cup mild cheddar cheese -- grated
2 eggs
1 teaspoon herb salt
1/2 teaspoon Worcestershire sauce
2 cups mushrooms -- chopped
2 scallions -- trimmed and chopped
1 cup fresh bread crumbs
1 1/2 cups mild cheddar cheese -- grated
4 tablespoons butter
For the sauce: Melt butter in a saucepan over medium heat.
Add flour and cook, stirring constantly, for 3 minutes, then reduce
heat to low.
Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in the pepper, cayenne, herb salt, sherry, Worcestershire sauce, and cheese until smooth, then cover and keep warm. For the cutlets: Beat together eggs, herb salt and Worcestershire sauce in a large bowl. Mix in mushrooms, finely chopped scallions, bread crumbs, and cheese.
Shape into 8 1/2-inch-thick patties.
Heat 2 tablespoons butter in a skillet over medium heat.
Fry patties in 2 batches until crisp and brown, about 3 minutes per
side.
Serve mushroom cutlets with Mornay Sauce, garnished with scallions,
if desired.
NOTES : A delicious vegetarian dish.
Contributed to the FareShare Gazette by Sandy; 21 June 2002.
www.fareshare.net
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Per Serving (excluding unknown items): 359 Calories; 29g Fat (72.3% calories
from fat); 9g Protein; 16g Carbohydrate; 1g Dietary Fiber; 171mg Cholesterol;
329mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable;
1/2 Non-Fat Milk; 5 1/2 Fat; 0 Other Carbohydrates.
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