Stuffed Mushrooms With Bechamel

[fusion_builder_container hundred_percent=”yes” overflow=”visible”][fusion_builder_row][fusion_builder_column type=”1_1″ layout=”1_1″ background_position=”left top” background_color=”” border_size=”” border_color=”” border_style=”solid” spacing=”yes” background_image=”” background_repeat=”no-repeat” padding_top=”” padding_right=”” padding_bottom=”” padding_left=”” margin_top=”0px” margin_bottom=”0px” class=”” id=”” animation_type=”” animation_speed=”0.3″ animation_direction=”left” hide_on_mobile=”no” center_content=”no” min_height=”none” last=”no” hover_type=”none” link=”” border_position=”all”][fusion_text]

STUFFED MUSHROOMS with BECHAMEL
This recipe from the incredible Marcella Hazan is wonderful! For 6 people you’ll
need:
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.
www.maryjwhite.com

[/fusion_text][/fusion_builder_column][/fusion_builder_row][/fusion_builder_container]