Recipe of the Month – Stuffed Button Mushrooms with a Creamy Parmesan and Sage Sauce
Stuffed Button Mushrooms w/ a Creamy Parmesan and Sage Sauce
Serves 2-4
Recently I went out to lunch with some of my coworkers, which almost never happens. We shared an appetizer and it was honestly really delicious. So much, that a couple days later I decided I was going to make it. I found a recipe and the first attempt went well. I didn't really follow the recipe and left out several ingredients and adjusted even more. Honestly, this is the best part about cooking. You can do essentially whatever you want and most of the time it turns out pretty well. There is a technical part of this recipe, making a roux, which I do not frequently do, but tastes delicious. The original recipe that I used called the sauce “Alfredo,” even though it really is just a white sauce. Yes, it does have parmesan in it, but the original recipe called for other cheeses as well.
I am sure you can use any number of mushrooms from the farmers market or wherever you source them, but since the original version was with button mushrooms, I went for the ride. I recently made them a second time, following the same process for the most part. Below you will find my recipe. You should feel free to adjust as needed and add or remove ingredients if you feel it is important that you do so. I added sage from my garden for a special addition to the white sauce.
Ingredients:
Filling
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2T Unsalted Butter
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½c Onion, Minced
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1T Garlic, Minced
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1/2t Salt
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Pinch of Black Pepper
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1T AP Flour
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¾-1c 2% Milk
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¾-1c Parmesan Cheese
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3-5 Leaves Sage
Stuffing & Sauce
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8-10 Large Button Mushrooms
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½c 2% Milk
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Leftover Mushroom Stems
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2-3 Leave Sage
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Parmesan
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Breadcrumbs
**Disclaimer: Recipes for cooking do not have to be exact in quantity or ingredient. If you have a different oil, type of salt, or any other ingredient, please use what you have.
Instructions:
Step 1: Melt the butter, sweat the onions and add the garlic shortly after. Add the salt and pepper. While this is cooking, prepare the mushrooms. Rinse, remove the stems and set them aside. Preheat the oven to about 400. I tried 350 and the mushrooms did not really cook all the way through.
Step 2: Once it is all translucent, add the flour and stir it in. Cook on a medium to low heat for a couple of minutes and once the flour is cooked, add the milk and stir until creamy. Chiffonade the sage leaves, add them and the parmesan and mix until creamy.
Step 3: Add the mushrooms to a shallow pan and fill. There should be some filling left. Add the remainder of the milk, the leftover mushroom stems, and additional sage. Once mixed, put on top of the mushrooms. The top with parmesan and breadcrumbs (if you want)
Step 4: Bake at 400 for about 10-15 minutes. They might take longer. You can broil instead of baking, but make sure the mushrooms are cooked thoroughly.
Step 5: They can be stored in a refrigerator for a couple of days, but are best fresh and hot. Enjoy!
