Classic Cheese Stuffed Shells with Champignon and Mornay Sauce
Champignons refer to a variety of mushrooms common in Europe and North America. Champignons when immature and white are also known as common mushroom, button mushroom, white mushroom. When immature and brown is also known variously as Swiss brown mushroom, Roman brown mushroom, Italian brown, Italian mushroom, cremini or crimini mushroom. When mature, the same mushroom is known as Portobello mushroom.
Ingredients
- 12 - 20 stuffed shell
- 1 liter béchamel sauce
- 2 oz Parmigiano Reggiano
- 2 oz Gruyere
- 2 oz butter
- 8 oz Champignon Mushrooms, quartered
- ½ cup Dry White wine
- 2 tbsp chopped parsley
- 1 small shallot, minced
- TT salt and pepper
Directions
Heat Béchamel in a double boiler then add Parmigiano and Gruyere. Whisk until cheese is dissolved then fold in butter. Set aside. Saute shallots with butter in a skillet then add mushrooms and saute' until edges start browning. Deglaze with wine and reduce. Season with parsley, salt and pepper. Line a baking tray, place shells and lightly cover with Mornay and Parmigiano. Bake shells for 10 minutes at 375 F. Mirror Mornay sauce on serving plates and arrange shells and champignon accordingly.
