Mushroom Cutlets with Mornay Sauce
Serving Size : 8
Ingredient
2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk
1 cup half and half
1 bay leaf
1 pinch white pepper
1 pinch cayenne
2 teaspoons herb salt
1 tablespoon sherry
1 dash Worcestershire sauce
1/2 cup mild cheddar cheese — grated
2 eggs
1 teaspoon herb salt
1/2 teaspoon Worcestershire sauce
2 cups mushrooms — chopped
2 scallions — trimmed and chopped
1 cup fresh bread crumbs
1 1/2 cups mild cheddar cheese — grated
4 tablespoons butter
For the sauce:
Melt butter in a saucepan over medium heat. Add flour and cook,
stirring constantly, for 3 minutes, then reduce heat to low. Add
milk, half and half and bay leaf, whisking until sauce thickens,
about 8 minutes. Stir in the pepper, cayenne, herb salt, sherry,
Worcestershire sauce and cheese until smooth, then cover and keep
warm.
For the cutlets:
Beat together eggs, herb salt and Worcestershire sauce in a large
bowl. Mix in mushrooms, finely chopped scallions, bread crumbs and
cheese. Shape into 8 1/2-inch-thick patties. (I only got 4) Heat 2
tablespoons butter in a skillet over medium heat. Fry patties in 2
batches until crisp and brown, about 3 minutes per side.
Serve mushroom cutlets with Mornay Sauce, garnished with
scallions, if desired.
NOTES : A delicious vegetarian dish.
Contributed to the FareShare Gazette by Jennie; 14 April
2003.
Per Serving (excluding unknown items): 180 Calories; 15g Fat (72.3%
calories from fat); 4g Protein; 8g Carbohydrate; trace Dietary
Fiber; 85mg Cholesterol; 164mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 3 Fat; 0 Other Carbohydrates.