Mushrooms Mornay Recipes

COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)

Coquille of Seafood with Mushrooms in Mornay Sauce (Buxton Inn) image

This recipe is taken from the cookbook Great Cooking with Country Inn Chefs. I grew up in Granville and had this dish at the beautiful and historic Buxton Inn when I was only four years old, and I never forgot it. It's quite a classy meal, one that would work perfectly for a romantic or holiday dinner. You must serve it in scallop shells for the ultimate effect! I was so excited to find this recipe. Haven't made it yet, so if you beat me to it, let me know how it is! Cooking times are just a guess. (Scallop shells can be found in kitchen supply shops. Can be served as an appetizer or as a main dish.)

Provided by Donna Reed

Categories Crab

Time 1h

Yield 12-16 shells

Number Of Ingredients 24

Ingredients

2 tablespoons butter
2 cups sliced fresh mushrooms
1 lb bay scallop (Reserve 12-16 shells for baking and serving in)
1 lb popcorn shrimp
3/4 cup sherry wine
1/2 teaspoon salt
1/4 teaspoon white pepper
1 bay leaf
2 tablespoons minced scallions
1/2 lb cooked crabmeat, separated with fork
1/4 chopped pimiento
parmesan cheese
paprika
1/4 cup cooking sherry
1 pint half-and-half
1 pint heavy cream
1/8 cup chicken stock or 1/8 cup chicken broth
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon white pepper
1/8 teaspoon thyme
1/2 teaspoon fresh lemon juice
1/2 cup butter (1 stick)
1/4 cup all-purpose flour

Steps:

In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
Set the mushrooms aside.
In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
Set it aside for making sauce.
Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
Spoon about 2 ounces of the mixture into each shell.
Place the shells in a shallow baking pan.
Pour a little water in the pan to create a moisturizing steam around the shells.
In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
Bring the mixture just to a boil.
Remove the pan from the heat and set it aside.
Preheat the oven to 400 degrees.
In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon.
Add the sauce to the roux, stirring constantly until the sauce thickens.
Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
Sprinkle with cheese and paprika.
Bake the shells for 10 minutes or until the top is brown and bubbly.

Nutrition Facts : Calories 363.1, Fat 29.3, SaturatedFat 18.2, Cholesterol 111.8, Sodium 525.9, Carbohydrate 7.9, Fiber 0.3, Sugar 0.7, Protein 10.9

SHRIMP-MUSHROOM MORNAY

Shrimp-Mushroom Mornay image

This can also be made used using cubed chicken breast or lobster. Serve this creamy sauce over cooked pasta, this complete recipe may be doubled.

Provided by Kittencalrecipezazz

Categories Lobster

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup butter
1 small onion, finely chopped (about 1/4 cup)
1 -2 tablespoon fresh minced garlic (or to taste)
1/2 teaspoon dried thyme (or to taste, rubbed between fingers to release flavors)
2 cups fresh sliced mushrooms
1 lb uncooked fresh medium shrimp
1/4 cup flour
1 cup chicken broth
2 tablespoons white wine (optional)
1 cup whipping cream, unwhipped
1/2 teaspoon seasoning salt (or use white salt)
black pepper
hot sauce (optional, or use cayenne pepper)
1/2 cup grated parmesan cheese

Steps:

Melt butter in a medium saucepan; add in onions, garlic and dried thyme and saute for about 3 minutes or until softened.
Add in sliced mushrooms and cook until until they release their moisture.
Add in shrimp and cook until the shrimp is no longer pink; remove only the shrimp to a bowl (leave the onion/mushroom mixture in the saucepan).
Reduce heat to medium-low and add in flour; whisk for 1 minute (you might need to add in a couple tablespoons more butter).
Slowly add in broth, wine (if using) and whipping cream; cook over medium-low heat stirring or whisking constantly until bubbly and thickened (about 5 minutes).
Season with seasoned salt or white salt, black pepper and hot sauce or cayenne (if using) to taste.
Add the shrimp back into the sauce and then mix in the Parmesan cheese; simmer for 5 minutes over low heat.
Serve over cooked pasta.

Nutrition Facts : Calories 498.1, Fat 38.8, SaturatedFat 23.4, Cholesterol 266.3, Sodium 1148.2, Carbohydrate 13, Fiber 1, Sugar 1.8, Protein 25.1

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