GARLIC-STUFFED MUSHROOMS

Steps:

• 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 1/2 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.