Mushrooms Mornay Food

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.

TRIPLE CHEESE GNOCCHI IN A MUSHROOM MORNAY SAUCE

Steps:

• For the gnocchi, pare and steam the potatoes until they are fork tender. Puree.
• Blend the cheeses together.
• Blend the cheeses, potatoes and eggs together. Add the flour very slowly, mixing in after each addition. You want a very soft dough, not too stiff with flour or the gnocchi will be heavy and tough.
• Knead, creating a soft dough. Mold the dough into teaspoon size pieces. Place on a floured, inverted fork and press slightly. The tines will make ridges to help the sauce cling to the gnocchi.
• Start a large kettle of salted water to a rolling boil. While waiting on the water to boil, begin the mornay sauce.
• Heat the butter in a sauce pan and add the mushrooms, saute until most of the liquid has evaporated. Add the flour and cook 2 minutes over low heat, adding drops of chicken broth as needed to keep from being too dry while cooking. Stir in the chicken broth and half & half. Reduce heat and simmer until thickened. Stir in the cheese and simmer for 2 more minutes. Keep sauce warm over very, very low heat.
• Drop the gnocchi into the salted boiling water. Cook for 3 minutes after the dumplings begin floating. Drain and place in large serving bowl. Top and toss with Mornay Sauce.

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.

HERBED SEAFOOD CREPES WITH MORNAY SAUCE

Steps:

• To Make Crepes:.
• In a mixing bowl, whisk together flour and salt.
• Add eggs and milk and whisk until smooth. Stir in butter and herbs.
• Batter should be consistency of thin cream. Let stand 30 minutes, then stir before using. Make crepes in a hot crepe pan or light nonstick pan filmed with butter, if needed. Stack crepes on waxed paper and let stand until ready to use, up to 2 hours, or wrap and freeze. Thaw at room temperature until they can be separated without tearing.
• To Make Sauce:.
• In a saucepan, melt butter over medium heat. Whisk in flour and cook briefly. Whisk in milk and stir until smooth and starting to thicken.
• In a small bowl, whisk egg yolk with cream. Spoon a little of the hot sauce into the egg yolk and combine, then stir yolk mixture back into the sauce.
• Season to taste with nutmeg, salt and pepper, then stir in 2 T each Parmesan and Gruyere. Stir in cooked seafood and cook briefly until heated.
• To Assemble:.
• Place one crepe on a heat-proof dinner plate and spoon seafood and sauce down the middle. Roll crepe and reapeat. Spoon a little extra sauce over the crepes and sprinkle with remaining cheeses.
• Repeat.
• Place plates under hot broiler until edges of crepes are starting to brown.
• Serve hot.