tintalle wrote:
> I'd love to see the mushrooms in cheese sauce recipe... sounds good!
Here you go. The original recipe calls for rendering the fat out of salt
pork and using it to cook the mushrooms stems, i substitute about 3 tbs.
of canola oil.
However, i have used bacon, sauté the bacon (3 large thick strips) and
reserve about 3 tbs. of the fat to cook the mushroom stems. Then cut
the bacon into large dice and sprinkle over the top of the dish. While
this is not bad, its a little too rich for my taste and i also think the
bacon tends to distract from rather than complement the cheese and
mushroom.
Baked mushrooms in cheese sauce
-----------------------------------------
8 large mushrooms
3 tbs. canola oil
2 cups béchamel or white sauce
1 cup grated romano cheese
1/3 cup finely minced green onions
1 & 1/2 cup fine bread crumbs
1 - 2 cloves crushed garlic
1 tsp. dried oregano
remove the stems from the mushrooms and chop coarsely/
Add the chopped mushrooms stems & garlic to the canola oil and cook till
stems are soft, set aside.
Combine the béchamel and 3/4 cup cheese, stirring until the cheese is
melted. Stir in the green onions and the chopped mushrooms & 1/2 the
oregano. Arrange the mushroom caps, round side down, in a 9 & 1/2 inch
shallow baking dish, then pour the cheese sauce over all. Sprinkle the
bread crumbs over the cheese sauce and sprinkle the remaining cheese &
oregano evenly over the bread crumbs. Bake in a preheated 350 F degree
oven for about 20 minutes or until the topping is browned.
Parmesan or any hared cheese may be substituted for the romano cheese.
---
JL