GARLIC-STUFFED MUSHROOMS

Ingredients:

• 12 ea Medium Mushrooms
• 3 T Unsalted Butter
• 2 ea Scallions, Sliced
• 1 1/2 T Coarsely Ground Pecans
• 1 1/2 T Fresh Parmesan Cheese grated
• 1 1/2 T Bread Crumbs
• 1/4 c Garlic Bechemel
• 1 x Salt (To Taste)
• 1 x Freshly Ground White Pepper
• 1 x Cayenne Pepper
• 4 T Unsalted Butter
• 4 T Unbleached All-purpose Fl
• -----GARLIC BECHAMEL-----
• 2 1/2 c Scalded Milk (More or less,
• -depending on the thickness)
• 1 x Salt and Freshly Ground
• -White Pepper To Taste
• 1 lg Egg At Room Temperature
• 1 x Garlic Puree From 3 Large
• -Heads Of Roasted Garlic

Preparation:

• 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, bred 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. GARLIC BECHAMEL: Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirr