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Fresh Mushroom Cutlets with Mornay Sauce

Make Fresh Mushroom Cutlets with Mornay Sauce at home with Sauce, Butter, Flour, Milk, and Half And Half. Serves 8. Keep it handy for the next time you cook it.

Ingredients

• to taste
• 2 tbsp
• 1 1/2 tbsp
• 1 cup
• 1 cup
• 1
• 1 pinch
• 1 pinch
• 2 tsp
• 1 tbsp
• 1 dash
• 1/2 cup
• 2
• 1 tsp
• 1/2 tsp
• 2 cup
• 2
• 1 cup
• 1 1/2 cup
• 4 tbsp

Method (preview)

1. 1

   For the sauce: Melt butter in a saucepan over medium heat.

2. 2

   Add flour and cook, stirring constantly, for 3 minutes, then reduce heat to low.

3. 3

   Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes.

4. 4

   Stir in the pepper, cayenne, herb salt, sherry, Worcestershire sauce, and cheese until smooth, then cover and keep warm.

5. 5

   For the cutlets: Beat together eggs, herb salt and Worcestershire sauce in a large bowl.

6. 6

   Mix in mushrooms, finely chopped scallions, bread crumbs, and cheese.

7. 7

   Shape into eight 1/2-inch-thick patties

8. 8

   Heat 2 tablespoons butter in a skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side.

9. 9

   Serve mushroom cutlets with Mornay Sauce, garnished with scallions, if desired.

10. 10

    Contributed to the FareShare Gazette by Jennie; 17 July 2004. www.fareshare.net