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How To make Mushrooms Stuffed with Crabmeat and Gruyere
1/2 lb Crabmeat; flaked
5 tb Butter
3 tb Onion; chopped
3 tb Flour
1 c Milk
1/8 ts Salt
pn Cayenne pepper 2 tb Parmesan cheese; grated
2 tb Bread crumbs; dried
1 tb Parsley; chopped
24 md Mushrooms; stems removed
2 tb Dry sherry
6 tb Gruyere cheese; grated
Recipe by: The Red Lion Inn Cookbook Preheat oven to 350 degrees. Carefully pick over the crabmeat to remove any cartilage and shell fragment Melt 3 tablespoons of the butter in a saute pan. Add the onions and saute over medium heat until translucent, about 3 minutes. Add the floour and co an additional 3 minutes. Then add the milk and cook 5 to 6 minutes more, stirring, until thick and creamy. Do not let the mixture scorrch. Remove from heat. Add the crabmeat, salt cayenne pepper, and Parmesan cheese to th pan and combine well. Stir in the bread crumbs and parsley. At this point the mixture should be as thick as a stuffing. Allow it to cool to room temperature. Heat the remaining 2 tablespoons of of butter in another saute pan, and saute the mushroom caps until tender, about 3 minutes. While the is still hot, pour in the sherry and carefully light it with a match. Drai the caps and allow them to cool. Mound 1 tablespoon of the stuffing in each mushroom cap, and sprinkle them with the Gruyere cheese. Place caps on a greased baking sheet and bake at 350 degrees for 10 minutes, until bubbling Serve hot. Serves 4 as an appetizer, and more as an hors d'oeuvre.
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Today I present my Crab Au Gratin. This delectable recipe features a modified hollandaise sauce and two different types of cheese and brings it all together – raising crab to a whole new level... all while keeping it just over one net carb per serving.
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Ingredients:
4 4-ounce ramekins
5 Tbs unsalted butter, divided
2 egg yolks
2 tsp lemon juice
1/2 tsp salt
1/2 tsp creole seasoning
1/4 tsp ground black pepper
1 clove of garlic, minced
1 green onion stalk
8 ounces crabmeat
6 ounces gruyere cheese
Topping:
4 Tbs Parmesan cheese
green onion tops
dust with creole seasoning before baking
Serve with a lemon wedge for enhanced flavor
Makes 4 servings
Per Serving:
382 calories / 32.15g fat / 1.14g net carbs / 23.2g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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How to make creamy savory French crepes like in France : Ham cheese & mushroom filling (vegetarian)
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How to make creamy savory crepes like in France: in today cooking class we look at recreating the authentic savoury crepes filled with a creamy béchamel sauce garnished with a blend of ham and cheese and another delicious vegetarian version with mushroom.
INGREDIENTS AND WRITTEN RECIPE:
for the crepe making tutorial:
The beauty about these savoury crepes is that they are made first then kept frozen for later use. Once frozen the crepes have to be pan fried which gives the crepes a crispy layer outside and a warm creamy filling inside.
They are perfect to be made in advance in big batch so you have them ready for any occasions. In France those crepes have been round for more than 30 years and are loved by adult and children alike. They are simply one of the best form of savoury crepe you will ever try.
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Cookware I used in this video:
Crepe pan
stainless steel frying pan
large glass bowl
balloon whisk
medium size saucepan
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Escargot Stuffed Mushrooms
Escargot stuffed mushrooms with Garlic rosemary butter topped with Gruyere and Parmesan cheese!
Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.