Fresh Mushroom Cutlets with Mornay Sauce

Name: Fresh Mushroom Cutlets with Mornay Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 2 tbsp. butter; 1 1 ⁄ 2 tbsp. flour; 1 cup milk; 1 cup half-and-half; 1 bay leaf; Pinch white pepper; Pinch cayenne; 2 tsp. <a href="https://www.saveur.com/article/Recipes/Herb-Salt-Seasoning-Blend">herb/ salt</a>; 1 tbsp. sherry; 1 dash Worcestershire sauce; 1 ⁄ 2 cup grated mild cheddar cheese; 2 eggs; 1 tsp. <a href="https://www.saveur.com/article/Recipes/Herb-Salt-Seasoning-Blend">herb/ salt</a>; 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

Serves
serves 4

CHRISTOPHER HIRSHEIMER

This throwback to the Ranch House restaurant is still a popular choice with vegetarians and non-vegetarians alike.

Ingredients

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
Pinch cayenne
2 tsp. <a href="https://www.saveur.com/article/Recipes/Herb-Salt-Seasoning-Blend">herb/ salt</a>
1 tbsp. sherry
1 dash Worcestershire sauce
¹⁄₂ cup grated mild cheddar cheese

For the Cutlets

2 eggs
1 tsp. <a href="https://www.saveur.com/article/Recipes/Herb-Salt-Seasoning-Blend">herb/ salt</a>
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

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Instructions

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.

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