Mushrooms Mornay Recipe

Mushrooms Mornay Recipe

  • 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 1/4 cups milk
  • 2 egg yolks
  • 6 ounces sharp Cheddar cheese, shredded
  • 2 tablespoons cooking sherry
  1. Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. 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.
  5. Bake in preheated oven for 20 minutes, or until hot and bubbly.
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