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Stuffed Mushrooms with Bechamel Sauce

Serves About 2 dozen

Originally aired

INGREDIENTS
  • Vegetable oil, for greasing baking sheet
  • 2 pounds large button mushrooms
  • 1/2 stick butter
  • 1 medium onion, finely chopped
  • 1 shallot, finely chopped
  • 1 large clove garlic, finely chopped
  • 1 rib celery, finely chopped
  • 1/2 large red bell pepper, finely chopped
  • 1/4 cup flat-leaf parsley leaves, chopped
  • 1/4 cup white wine
  • 2 slices white sandwich bread, toasted and buttered then finely chopped
  • 1/4 teaspoon ground thyme
  • Salt and freshly ground black pepper
  • 1 1/2 cups fresh or canned lump crabmeat, cleaned of shell and cartilage
  • For the bechamel:
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 tablespoon white wine
  • 1 cup milk
  • 1 tablespoon fish stock
  • Salt and freshly ground black pepper
  • Pinch fresh nutmeg
PREPARATION

Preheat the oven to 400F.

Place the mushroom caps on a lightly oiled baked sheet and roast cap side down until tender, about 10 minutes.

While the mushrooms are roasting, heat a skillet over medium high heat and melt the butter. Cook the onion, shallot, garlic, celery, red pepper and parsley until softened, about 4-5 minutes. Deglaze the pan with white wine and let cook for another minute.

Add the bread, salt, freshly ground black pepper and thyme. Mix to combine thoroughly. Gently fold in crab meat.

Divide the stuffing between the mushroom caps and place back the baking sheet. Bake until the mushrooms are tender and the stuffing is browned, about 25 minutes.

Remove from the oven and prepare the bchamel: In a skillet over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes. Whisk in the wine, milk and stock and let thicken, about 3-4 minutes. Season with salt, freshly ground black pepper and fresh nutmeg. Serve mushrooms topped with bchamel sauce.

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