Fresh Mushroom Cutlets with Mornay Sauce
This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.
FOR THE SAUCE:
2 tbsp. butter
1 1/2 tbsp. flour
1 cup milk
1 cup half-and-half
1 bay leaf
Pinch white pepper
2 tsp. Herb Salt
1 tbsp. sherry
Dash Worcestershire sauce
1/2 cup grated mild cheddar cheese
FOR THE CUTLETS:
1 tsp. Herb Salt
1/2 tsp. Worcestershire sauce
2 cups chopped mushrooms
2 scallions, trimmed and finely chopped
1 cup fresh bread crumbs
1 1/2 cups grated mild cheddar cheese
4 tbsp. butter
1. For the sauce: Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 3 minutes, then reduce heat to low. Add milk, half-and-half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in pepper, cayenne, herb salt, sherry, Worcestershire sauce, and cheese until smooth, then cover and keep warm.
2. For the cutlets: Beat together eggs, herb salt, and Worcestershire sauce in a large bowl. Mix in mushrooms, scallions, bread crumbs, and cheese. Shape into 8 1/2''-thick patties. Heat 2 tbsp. butter in a skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side.
3. Serve mushroom cutlets with Mornay sauce, garnished with scallions if desired.