Recipe - Garlic-Stuffed Mushrooms

12 Medium Mushrooms
2 Scallions, Sliced
1 One half tablespoon Fresh Parmesan Cheese *
One fourth cup Garlic Bechemel
Freshly Ground White Pepper
4 tablespoon Unsalted Butter
4 tablespoon Unbleached Allpurpose Flour
3 tablespoon Unsalted Butter
1 One half tablespoon Coarsely Ground Pecans
1 One half tablespoon Bread Crumbs
Salt (To Taste)
Cayenne Pepper

* Grate the Fresh Parmesan Cheese for this recipe.

Preheat oven to 450 degrees F.
Clean the mushrooms. Remove the stems and reserve.
Parboil the mushrooms in just enough water to cover, for 3 minutes, until
barely cooked. Drain well, blot with paper towels, and set aside until
needed.
If the tip of the stems seem woody, trim them away. Chop stems coarsely.
Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and
scallions. Saute until tender and most of the mushroom juices have
evaporated. Toss in the pecans, pecans, bred crumbs, parmesan cheese, and
remaining tablespoon of butter. Stir until the butter is melted and
absorbed. Stir in the garlic bechamel. Add salt and freshly ground
pepper to taste.
Stuff each mushroom cap with the mixture, mounding it neatly over the top.
Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a
lightly oiled, shallow baking dish. Bake for 10 minutes or until heated
through. Serve at once.
GARLIC BECHAMEL:
2 One half 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.
1 X Garlic Puree From 3 Large Heads Of Roasted Garlic
Melt the butter in a heavy saucepan and whisk in the flour. Let this roux
cook over low heat, stirring constantly for 3 to 4 minutes.
Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook
gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper
and whisk in the garlic puree. Remove from the heat.
Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat
the egg mixture back into the garlic sauce. Taste and correct seasonings.
Store in the refrigerator, with plastic wrap placed directly on the
surface of the sauce, until needed. Thin with milk before using if
necessary.

From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip