Friday, January 28, 2011

Jason's Mushroom-Cheese

When I was in New Hampshire a few weeks ago, my brother Jason and I talked about a mushroom dish that he started making during his vegetarian days in Alaska (early 1970s).  He no longer had the recipe. I came home and unsuccessfully tried to locate the recipe I had copied from his, then yesterday when I was looking for another recipe I found:

"Sautee:

Mushrooms in
Butter and
Minced garlic

til soft and brown.

Make white sauce:

4 T butter
3 T flour
1 c milk
1 # sharp cheddar
Dash of nutmeg
1 T Worcestershire sauce
Dollop of Kirsch

Cook

Brown rice (1 c rice  - 2 c water)

45 minutes or until done.

Combine mushrooms, cheese and rice.  Serve."

NOTE: No quantity is given for the mushrooms and as I recall Jason used relatively small mushrooms and left them whole - more is probably better, at least a pound given the quantity of cheese.  Also in making the white sauce, melt the butter and the flour and mix well until butter and flour are combined in a smooth paste.  Gradually add the milk and then the GRATED cheddar cheese and remaining ingredients.

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