Ingredients
2 dozen large mushrooms
6 tbsp butter
4 scallions, sliced
3 tbsp ground almonds
3 tbsp flavored bread crumbs
3 tbsp grated cheese
1 garlic clove, finely chopped
1 tbsp butter
1 tbsp flour
1/2 cup milk
salt and pepper
Preparation
Preheat oven to 450 degrees. Remove stems from mushrooms and finely chop, reserve for filling. Parboil mushroom tops for 3 minutes, then run cold water over mushrooms and let drain on paper towels.
Make a white sauce by melting the butter in a small sauce pan over medium heat. Add garlic and cook for 1 minute. Add flour and stir continuously for 2-3 minutes. Add milk and bring to a boil, stirring constantly. When sauce starts to thicken, remove from heat and add salt and pepper to taste.
Melt 4 tbsp butter in a large skillet. Add chopped mushroom stems, and scallions, and saute until all the juice evaporates. Mix in the nuts, cheese, breadcrumbs, and last 2 tbsp butter. Stir in white sauce.
Blot mushroom caps dry with a paper towel. Put mushrooms in a small baking pan and fill with the stuffing (tops will be almost overflowing). Bake for 15 minutes.
Let cool slightly, then move to a serving platter.
