Champignons Magique
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INGREDIENTS 6 tablespoons butter
1/2 cup minced onion
1/2 cup minced celery
3/4 teaspoon salt
3/4 teaspoon pepper
3/4 teaspoon thyme
1/4 teaspoon dried rosemary leaves
1/4 pound plus 12 (1-inch) pieces Alaskan King crab meat
1 ounce dry white wine
2 cups dry bread crumbs
12 fresh, large "silver-dollar size" mushroom caps
Cheddar Cheese SaucePreheat oven to 350 degrees.
Place the butter in a large skillet and allow to melt without browning. Add the vegetables and sauté until the onions are transparent.
When vegetables are tender, add the seasonings and 1/4 pound crab meat. Allow to heat and add the wine and bread crumbs. Remove from heat and stir well. Allow to cool completely.
When the stuffing is cold, divide equally among the mushrooms caps. Place the stuffed mushroom caps on a buttered baking sheet.
Place 1 piece of crab meat on top of the stuffing of each mushroom cap. Bake in preheated oven until hot and golden brown.
To serve, place 3 stuffed caps on each plate. Mask with Cheddar Cheese Sauce.
CHEDDAR CHEESE SAUCE
1-1/2 cups milk
1/4 pound Cheddar cheese, cubed
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon salt
1-1/2 tablespoons butter
3 tablespoons flourCombine milk, cheese, paprika, mustard, Worcestershire sauce and salt in top of a double boiler.
Heat until cheese is melted and milk begins to form a skin.
Melt butter in a heavy saucepan. Blend in flour and cook 3 to 4 minutes over low heat, stirring constantly to prevent browning.
Add to hot milk-and-cheese mixture, whisking until smooth.