Mushroom Cutlets With Mornay Sauce Food

MUSHROOM CROQUE-MONSIEUR

Steps:

• For mornay sauce:
• Melt butter in heavy-medium saucepan over medium heat. Add flour; stir until pale golden, about 2 minutes. Whisk in milk. Add bay leaf. Increase heat to medium-high; whisk until mixture begins to boil. Reduce heat to medium; stir until sauce coats back of spoon, about 5 minutes. Remove from heat. Add cheese and nutmeg. Season with hot sauce, salt, and pepper.
• For sandwiches:
• Place mushrooms in processor. Using on/off turns, process until finely chopped. Melt 3 tablespoons butter in large skillet over medium-high heat. Add mushrooms and shallot; stir until mushrooms are browned and dry, about 8 minutes. Transfer to plate to cool.
• Preheat broiler. Spread remaining butter over 1 side of bread slices. Place bread, buttered side up, on rimmed baking sheet. Broil until golden, watching closely and rotating sheet halfway through broiling, about 3 minutes. Cool bread. Preheat oven to 450°F. Turn 6 bread slices over; top with ham and sliced cheese. Top with remaining bread slices, broiled side up. Press to compress. Spread about 2 tablespoons sauce over sandwiches, leaving 1/3-inch plain border. Divide mushroom mixture atop sauce. Sprinkle with grated Gruyère and Parmesan.
• Bake sandwiches until cheese inside melts and cheese on top turns golden, about 10 minutes. Top with tarragon, if desired.

TURKEY CUTLETS WITH MUSHROOM SAUCE RECIPE - (3.9/5)

Steps:

• 1. Combine flour, paprika , salt and pepper in a quart Ziploc bag. Dredge turkey cutlets in flour, shake off excess. Place olive oil and 2 tbsp butter in a large non stick skillet over medium heat. Cook the turkey cutlets about 2 minutes to brown on each side. Remove turkey cutlets and keep warm. Add remaining butter to the pan , add mushrooms and green onions, cook,stirring for two minutes;add sherry and stir to combine 2. Add the herbs and heavy cream. Cook down until reduced to a lightly thickened sauce, about 2 minutes. Return turkey cutlets to skillet, cooke for two minutes, spooning sauce over cutlets 3. Serve with Buttered Noodles

COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)

Steps:

• In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
• Set the mushrooms aside.
• In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
• Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
• Set it aside for making sauce.
• Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
• Spoon about 2 ounces of the mixture into each shell.
• Place the shells in a shallow baking pan.
• Pour a little water in the pan to create a moisturizing steam around the shells.
• In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
• Bring the mixture just to a boil.
• Remove the pan from the heat and set it aside.
• Preheat the oven to 400 degrees.
• In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon.
• Add the sauce to the roux, stirring constantly until the sauce thickens.
• Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
• Sprinkle with cheese and paprika.
• Bake the shells for 10 minutes or until the top is brown and bubbly.

MUSHROOM CUTLETS WITH MORNAY SAUCE

Steps:

• For the Herb Salt: Combine ingredients in small food processor. Pulse ingredients until smooth. For the Sauce: Melt butter in pan. Add flour, stirring constantly for 3 minutes. Reduce heat to low. Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in pepper, cayenne, herb salt, sherry, worcestershire, and cheese until smooth. For the Cutlets: Beat together eggs, herb salt, worcestershire in bowl. Mix in mushrooms, scallions, bread crumbs, cheese. Shape into 8.5" thick patties. Heat 2 tbsp butter in skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side. Serve cutlets with Mornay sauce, farnished with scallions.

TURKEY CUTLETS WITH MUSHROOM WINE SAUCE

Steps:

• In a large ziploc bag, crush cereal to breadcrumb size. Mix 1/2 tablespoon Herbes de Provence and salt into crumbs.
• Add turkey cutlets and shake to coat.
• In large saute pan, heat oil. Add turkey cutlets and cook through, about 3 minutes per side.
• Remove from pan. Add mushrooms and saute until golden, about 3 minutes.
• Add broth, wine and remaining Herbes de Provence. Bring to boil.
• Mix flour with 1/4°C water and add to pan.
• Simmer until thickened.

SHRIMP-MUSHROOM MORNAY

Steps:

• Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
• Add in sliced mushrooms and cook until until they release their moisture.
• Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
• Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
• Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
• Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
• Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
• Serve over cooked pasta.

MUSHROOMS MORNAY

Steps:

• 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.