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Saturday, December 26, 2015

mushrooms mornay

Ingredients

  • Servings: 12
  • 12 ounces fresh mushrooms, stems removed
  • 1 tablespoon vegetable oil
  • 1 (6 ounce) can crabmeat
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 1/4 cups milk
  • 2 egg yolks
  • 6 ounces sharp cheddar cheese, shredded
  • 2 tablespoons cooking

Recipe

    Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins

  • preheat oven to broil. place mushroom caps on a baking sheet, and brush with oil. broil until soft and slightly browned.
  • meanwhile, melt butter in a saucepan over medium heat. stir in flour to make a paste. whisk in milk; cook, stirring frequently, until hot. in a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. whisk this yolk mixture into milk in saucepan. remove from heat, and stir in 1 1/4 cups cheese.
  • preheat oven to 350 degrees f (175 degrees c).
  • place mushroom caps, hollow side up, in an 8 inch, round baking dish. cover with crab, and sprinkle with lemon juice. pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
  • bake in preheated oven for 20 minutes, or until hot and bubbly.

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