Stuffed Mushrooms With Bechamel

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This recipe from the incredible Marcella Hazan is wonderful! For 6 people you’ll
12 large mushrooms, wiped clean, stems removed and chopped
2 Tb. butter
1 Tb. finely chopped onion or shallot
3 Tb. chopped prosciutto or ham
Salt and pepper
Béchamel sauce made with 1 1/2 Tb. flour, 1 ½ Tb. butter, salt, 1 C. milk
3 Tb. grated parmesan
Fine dry breadcrumbs – unflavored
Preheat your oven to 500. In a skillet sauté the chopped onion in 2 Tb. butter over
medium heat till pale gold. Add the chopped prosciutto and sauté for about a
minute, then add the chopped stems, salt and pepper. Cook and stir for about 3
minutes then tilt the skillet and draw off most of the fat. In a bowl, mix the
contents of the skillet with the béchamel, add the Parm and mix again. Place the
caps bottoms up in a greased baking dish. Sprinkle lightly with salt, fill with the
béchamel mix, sprinkle with crumbs, and dot with a little more butter. Bake in the
preheated oven for 15 minutes; let cool a little, and devour!! So. Good.



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