INGREDIENTS

INSTRUCTIONS

Grate the Fresh Parmesan Cheese for this recipe.  Preheat oven to 450
degrees F. Clean the mushrooms.  Remove the stems  and reserve. Parboil
the mushrooms in just enough water to cover, for  3 minutes, until
barely cooked.  Drain well, blot with paper towels,  and set aside
until needed. If the tip of the stems seem woody, trim  them away. Chop
stems coarsely. Melt 2 T of the butter in a skillet.  Toss the chopped
mushrooms stems and scallions.  Saute until tender  and most of the
mushroom juices have evaporated.  Toss in the pecans,  pecans, bred
crumbs, parmesan cheese, and remaining tablespoon of  butter.  Stir
until the butter is melted and absorbed.  Stir in the  garlic bechamel.
Add salt and freshly ground pepper to taste. Stuff  each mushroom cap
with the mixture, mounding it neatly over the top.  Sprinkle each with
some cayenne pepper. Put stuffed mushrooms in a  lightly oiled, shallow
baking dish. Bake for 10 minutes or until  heated through.  Serve at
once. GARLIC BECHAMEL: 2 1/2 C     Scalded Milk (More or less,
depending on the thickness of 1     X     Salt and Freshly Ground
White Pepper To Taste 1     Ea    Large Egg At Room Temperature. 1    
X     Garlic  Puree From 3 Large Heads Of Roasted Garlic Melt the
butter in a heavy  saucepan and whisk in the flour.  Let this roux cook
over low heat,  stirring constantly for 3 to 4 minutes. Whisk in the
scalded milk.  Bring to a boil.  Reduce the heat and cook gently,
stirring  frequently, for 10 to 15 minutes.  Add salt and pepper and
whisk in  the garlic puree. Remove from the heat. Beat the egg in a
bowl.  Beat  some of the sauce into the egg. Next beat the egg mixture
back into  the garlic sauce. Taste and correct seasonings. Store in the
refrigerator, with plastic wrap placed directly on the surface of the
sauce, until needed. Thin with milk before using if necessary.  From
the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook  BBS.
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip

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