Ingredients with Measurements:
- 12 large mushrooms
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup Nantua sauce
- Salt and pepper to taste
- Chopped parsley for garnish
Special equipment needed:
- Baking sheet
- Mixing bowl
- Saucepan
- Whisk
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Clean mushrooms and remove stems. Set aside.
3. In a saucepan, melt butter over medium heat.
4. Add flour and whisk until smooth.
5. Gradually add milk and heavy cream, whisking constantly until smooth.
6. Add Parmesan cheese and Nantua sauce. Whisk until well combined.
7. Season with salt and pepper to taste.
8. Place mushroom caps on a baking sheet.
9. Spoon Nantua sauce into each mushroom cap.
10. Bake for 20-25 minutes or until mushrooms are tender and sauce is bubbly.
11. Garnish with chopped parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
375°F
Serving size:
12 stuffed mushrooms
Nutritional information:
Calories: 120
Fat: 10g
Carbohydrates: 4g
Protein: 5g
Substitutions for ingredients:
- Nantua sauce can be substituted with any seafood sauce of your choice.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped cooked shrimp or crab meat to the Nantua sauce for a seafood twist.
- Use different types of mushrooms such as portobello or shiitake for a different flavor profile.
Tips and tricks:
- Make sure to clean the mushrooms thoroughly to remove any dirt or debris.
- Use a piping bag to fill the mushroom caps with the Nantua sauce for a neater presentation.
- Serve the stuffed mushrooms as an appetizer or side dish.
Storage instructions:
Store any leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat stuffed mushrooms in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the stuffed mushrooms on a platter and garnish with chopped parsley or additional grated Parmesan cheese.
Garnishes:
Chopped parsley or additional grated Parmesan cheese.
Pairings:
Serve the stuffed mushrooms with a side salad or crusty bread.
Suggested side dishes:
Side salad or crusty bread.
Troubleshooting advice:
If the Nantua sauce is too thick, add more milk or cream to thin it out.
Food safety advice:
Make sure to cook the stuffed mushrooms to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
Nantua sauce is a French sauce made with crayfish butter, cream, and tomato paste.
Flavor profiles:
Creamy, savory, and slightly sweet.
Serving suggestions:
Serve the stuffed mushrooms as an appetizer or side dish.
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Region: French