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1
Preheat oven to 450 degrees F.
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2
Clean the mushrooms.
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3
Remove the stems and reserve.
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4
Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked.
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5
Drain well, blot with paper towels, and set aside until needed.
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6
If the tip of the stems seem woody, trim them away.
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7
Chop stems coarsely.
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8
Melt 2 T of the butter in a skillet.
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9
Toss the chopped mushrooms stems and scallions.
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10
Saute until tender and most of the mushroom juices have evaporated.
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11
Toss in the pecans, pecans, bred crumbs, parmesan cheese, and remaining tablespoon of butter.
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12
Stir until the butter is melted and absorbed.
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13
Stir in the garlic bechamel.
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14
Add salt and freshly ground pepper to taste.
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15
Stuff each mushroom cap with the mixture, mounding it neatly over the top.
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16
Sprinkle each with some cayenne pepper.
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17
Put stuffed mushrooms in a lightly oiled, shallow baking dish.
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18
Bake for 10 minutes or until heated through.
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19
Serve at once.
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20
GARLIC BECHAMEL:
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21
2 1/2 C Scalded Milk (More or less, depending on the thickness of 1 X Salt and Freshly Ground White Pepper To Taste 1 Ea Large Egg At Room Temperature.
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22
1 X Garlic Puree from 3 Large Heads Of Roasted Garlic Melt the butter in a heavy saucepan and whisk in the flour.
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23
Let this roux cook over low heat, stirring constantly for 3 to 4 minutes.
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24
Whisk in the scalded milk.
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25
Bring to a boil.
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26
Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes.
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27
Add salt and pepper and whisk in the garlic puree.
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28
Remove from the heat.
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29
Beat the egg in a bowl.
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30
Beat some of the sauce into the egg.
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31
Next beat the egg mixture back into the garlic sauce.
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32
Taste and correct seasonings.
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33
Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed.
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34
Thin with milk before using if necessary.
