Best 7 Mushrooms Mornay Recipes

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Mushrooms Mornay is a delectable and versatile dish that can be enjoyed as an appetizer, side dish, or even a main course. This classic French recipe is characterized by its creamy, rich sauce and tender mushrooms, making it a favorite among mushroom enthusiasts and food lovers alike. Whether you're looking for a simple yet elegant dish to impress your guests or a comforting meal to warm you up on a chilly evening, Mushrooms Mornay is sure to satisfy your cravings.

Let's cook with our recipes!

SHRIMP-MUSHROOM MORNAY



Shrimp-Mushroom Mornay image

This can also be made used using cubed chicken breast or lobster. Serve this creamy sauce over cooked pasta, this complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories     Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2 teaspoon dried thyme (or to taste, rubbed between fingers to release flavors)
2 cups fresh sliced mushrooms
1 lb uncooked fresh medium shrimp
1/4 cup flour
1 cup chicken broth
2 tablespoons white wine (optional)
1 cup whipping cream, unwhipped
1/2 teaspoon seasoning salt (or use white salt)
black pepper
hot sauce (optional, or use cayenne pepper)
1/2 cup grated parmesan cheese

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.

Nutrition Facts : Calories 498.1, Fat 38.8, SaturatedFat 23.4, Cholesterol 266.3, Sodium 1148.2, Carbohydrate 13, Fiber 1, Sugar 1.8, Protein 25.1

CLASSIC MORNAY SAUCE



Classic Mornay Sauce image

Provided by Food Network

Time 12m

Yield about 2 cups of sauce

Number Of Ingredients 8

2 1/2 tablespoons butter
3 tablespoons all-purpose flour
2 cups warmed milk
1/4 teaspoon salt
1/8 teaspoon white pepper
pinch freshly grated nutmeg (optional)
2 ounces grated cheese, such as Gruyere
Steamed vegetables, such as broccoli, cauliflower or baby carrots, for accompaniment

Steps:

  • In a medium saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. This is now called a bechamel sauce, and may be used as is to top any number of dishes.
  • Stir in the cheese and whisk until melted. If the sauce seems to thick, thin with a little milk.
  • The sauce is now called a Mornay Sauce. Pour over steamed vegetables and serve immediately. If not using right away, cool, cover surface with plastic wrap and refrigerate for several days.

MUSHROOMS MORNAY



Mushrooms Mornay image

A deliciously rich casserole chock full of crab, mushrooms and sharp Cheddar cheese. Delicious over puff pastry shells or simple toast points. Imitation crabmeat can be substituted, but there is nothing like the real thing!

Provided by Paula

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 40m

Yield 12

Number Of Ingredients 10

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 ¼ cups milk
2 egg yolks
6 ounces sharp Cheddar cheese, shredded
2 tablespoons cooking sherry

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.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.3 g, Cholesterol 71.2 mg, Fat 10.3 g, Fiber 0.3 g, Protein 8.8 g, SaturatedFat 5.5 g, Sodium 183.2 mg, Sugar 1.8 g

SCALLOPS MORNAY



Scallops Mornay image

Make and share this Scallops Mornay recipe from Food.com.

Provided by jrthrmn

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 13

1/2 cup sauterne
3/4 cup water
1/4 teaspoon salt
1 dash pepper
1/4 teaspoon instant minced onion
8 ounces frozen scallops, about 1 1/2 cups (halve or quarter if large)
1/2 cup sliced fresh mushrooms
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1/2 cup milk
1/2 cup vegetable stock
1/4 cup grated processed swiss cheese
1 -2 tablespoon snipped fresh parsley

Steps:

  • Combine wine, water, salt, pepper and instant onion in saucepan; simmer 5 minutes.
  • Add scallops and mushrooms; cover; simmer 5 minutes.
  • Remove scallops and mushrooms; set aside while preparing sauce.
  • Cook stock in pan till reduced to 1/2 cup, about 15 minutes.
  • Melt butter in another saucepan; stir in flour.
  • Stir in stock and milk; cook and stir till mixture thickens and bubbles.
  • Add cheese, stirring til melted.
  • Season with salt and pepper, if needed.
  • Remove from heat; add scallops and mushrooms.
  • Spoon into two individual baking dishes.
  • Bake in moderate oven (375 degrees) for 15 to 20 minutes.
  • Garnish with parsley.

Nutrition Facts : Calories 215.2, Fat 9, SaturatedFat 5.2, Cholesterol 61.2, Sodium 547.6, Carbohydrate 10.7, Fiber 0.4, Sugar 0.4, Protein 22.3

MUSHROOM CROQUE-MONSIEUR



Mushroom Croque-Monsieur image

This traditional French sandwich is topped with a classic Mornay sauce (a béchamel sauce with cheese).

Provided by Marlena Spieler

Categories     Sandwich     Mushroom     Lunch     Parmesan     Ham     Bon Appétit     Sandwich Theory     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 17

Mornay sauce:
1 1/2 tablespoons butter
1 1/2 tablespoons all purpose flour
1 1/2 cups whole milk
1 bay leaf
1/2 cup finely grated Parmesan cheese
Pinch of freshly grated nutmeg
Hot pepper sauce
Sandwiches:
1 8-ounce package crimini (baby bella) or button mushrooms, trimmed
7 tablespoons butter, room temperature, divided
2 tablespoons minced shallot
12 1/3-inch-thick slices egg bread
6 thin ham slices
12 ounces Gruyère cheese; 9 ounces thinly sliced, 3 ounces grated
2 tablespoons grated Parmesan cheese
Fresh tarragon leaves (optional)

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.

VEGETABLES MORNAY



Vegetables Mornay image

These saucy vegetables are a colorful and satisfying side dish we enjoy often. Our daughter, an 11-year-old 4-H member, earned the Reserve Grand Champion ribbon at our local county fair with this recipe.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8-10 servings.

Number Of Ingredients 13

6 to 8 medium carrots, sliced 1/4 inch thick
1/4 cup water
3 cups frozen chopped broccoli
2-1/4 cups frozen cauliflowerets
2 jars (4-1/2 ounces each) whole mushrooms, drained
2 tablespoons cornstarch
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups whole milk
1/2 cup butter, melted, divided
1 cup shredded Swiss cheese
2 tablespoons Parmesan cheese
1/2 cup seasoned croutons

Steps:

  • Place the carrots and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 2 minutes. Add broccoli and cauliflower. Cover and microwave for 6-9 minutes or until vegetables are tender; drain. Add mushrooms; cover and set aside. , In another microwave-safe dish, combine the cornstarch, salt and pepper. Stir in milk and 6 tablespoons butter until smooth. Cover and microwave on high for 3-5 minutes or until thickened and smooth, stirring after every minute. Add Swiss cheese and Parmesan, stirring until melted. , Pour over the vegetables. Cover and microwave for 2-4 minutes or until heated through. Combine croutons and remaining butter; stir into vegetables.

Nutrition Facts : Calories 203 calories, Fat 14g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 521mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 8g protein.

CRAB MORNAY



Crab Mornay image

"I sometimes have unexpected dinner guests, so I keep the ingredients for this easy microwave entree on hand," relates Beverly Callison of Memphis, Tennessee. Prepared pastry shells overflow with a creamy combination of canned crab and mushrooms. "I serve this with a packaged salad and receive lots of compliments on the meal."

Provided by Taste of Home

Categories     Appetizers     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 package (10 ounces) frozen puff pastry shells
1/2 cup butter, cubed
1 jar (6 ounces) sliced mushrooms, drained
6 green onions, sliced
1 jar (4 ounces) diced pimientos, drained
2 tablespoons all-purpose flour
1 can (12 ounces) evaporated milk
2 cups shredded Swiss cheese
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/3 cup minced fresh parsley

Steps:

  • Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.

Nutrition Facts : Calories 627 calories, Fat 43g fat (22g saturated fat), Cholesterol 117mg cholesterol, Sodium 1053mg sodium, Carbohydrate 35g carbohydrate (8g sugars, Fiber 4g fiber), Protein 24g protein.

Tips:

  • Use Fresh Mushrooms: Fresh mushrooms have a better flavor and texture than canned or dried mushrooms.
  • Clean the Mushrooms Properly: Use a damp cloth or paper towel to wipe the mushrooms clean. Do not wash them under running water, as this will make them soggy.
  • Slice the Mushrooms Evenly: This will help them cook evenly.
  • Sauté the Mushrooms Until They Are Golden Brown: This will help to bring out their flavor.
  • Use a Good Quality Mornay Sauce: A good mornay sauce should be creamy, cheesy, and flavorful.
  • Serve the Mushrooms Mornay Over Pasta, Rice, or Vegetables: This is a versatile dish that can be served with a variety of side dishes.

Conclusion:

Mushrooms Mornay is a classic French dish that is easy to make and delicious to eat. The combination of mushrooms, cheese, and cream is sure to please everyone at the table. With a few simple tips, you can make a perfect Mushrooms Mornay that will impress your friends and family. So next time you're looking for a quick and easy meal, give Mushrooms Mornay a try. You won't be disappointed!

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