Name: Stuffed mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 24 large white button mushrooms; 6 tbsp butter; 2 tbsp finely chopped green onion; 3 tbsp flour; 1/4 tsp grated nutmeg; 1 tsp finely chopped parsley; salt and pepper; 2 tbsp butter; 1/2 cup cracker crumbs or breadcrumbs

Ingredients

Units Scale

3 tbsp butter
1/4 cup flour
2/3 cup milk
2 egg yolks
1 cup grated cheese
1/2 cup grated swiss cheese
salt
pepper
cayenne to taste
1 cup dried breadcrumbs
1 egg
~2 cups oil, to fry

Instructions

In a saucepan, melt the butter until it bubbles.
Add in the flour and stir.
Whisk the milk until it starts to thicken.
Remove from heat, then add in the egg yolks and stir.
Finally, add in the cheese, salt, pepper and cayenne and stir until it just melts. If too cool, place back on stove.
Line a roasting tray with baking paper or a silicone sheet, and pour cheese mixture on to cool.
In a deep medium sized saucepan, start to heat up the oil.
In one bowl, whisk the egg until the white and yolk are well mixed.
In another bowl, have the breadcrumbs ready.
Slice the cooled cheese into strips, then dip into the crumbs, egg, then back into the crumbs again.
The oil is ready to use when a wooden spoon is placed in the oil, and the oil starts to bubble around it.
Place in the breaded cheese strip, fry until golden, then remove and place on a baking rack to drain.

Notes

Adapted from The Original Boston Cooking-School Cookbook by Fannie Merritt Farmer (1896)