Fresh Mushroom Cutlets with Mornay Sauce

  • Serves

    serves 4


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 12 tbsp. flour
  • 1 cup milk
  • 1 cup half-and-half
  • 1 bay leaf
  • Pinch white pepper
  • Pinch cayenne
  • 2 tsp. <a href="">herb/ salt</a>
  • 1 tbsp. sherry
  • 1 dash Worcestershire sauce
  • 12 cup grated mild cheddar cheese

For the Cutlets

  • 2 eggs
  • 1 tsp. <a href="">herb/ salt</a>
  • 12 tsp. Worcestershire sauce
  • 2 cups chopped mushrooms
  • 2 scallions, trimmed and finely chopped
  • 1 cup fresh bread crumbs
  • 1 12 cups grated mild cheddar cheese
  • 4 tbsp. butter


Step 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.

Step 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 8½''-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.

Step 3

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

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