September 9-15, 2004

food

Mushroom Cutlet with Béchamel and Hazelnut Brie Sauces

Recipe by Moh Azizi

Tip:

Make the béchamel sauce first as it is an ingredient in the cutlets. The hazelnut Brie sauce, which tops them, should be made last.

Mushroom Cutlet:

• 1/2 cup coarsely chopped onions
• 1/2 cup coarsely chopped celery
• 1/2 cup clarified butter
• 1 pound coarsely chopped mushrooms
• 1/2 cup béchamel sauce (recipe below)
• Salt and pepper to taste
• 1 egg
• 1 tablespoon fresh thyme, stripped from stems

In a large frying pan, cook onions and celery in 1/4 cup of butter until onions are golden brown. Add mushrooms. Stir. Remove from heat. Stir béchamel sauce into that mixture. Add salt, pepper and egg. Chop thyme finely and add to the rest. Let mixture stand, covered, in the refrigerator for 2 hours for firmness.

Once the cutlet mixtures have cooled and firmed, cut 6 (large) to 12 (small) round, patty-like cutlets out of each pan. Dust each with flour on both sides. In large frying pan, saute with remaining 1/4 cup of butter until golden brown.

Assemble cutlets on a plate. Pour hazelnut Brie sauce (recipe below) over mushroom cutlets. Serves 2.

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Béchamel Sauce:

• 3/4 cup clarified butter
• 1 cup all-purpose flour
• 1 cup half-and-half

In small saucepan, heat clarified butter until it bubbles. Quickly stir in flour then cook over medium heat until it colors. Add half-and-half and stir for thickness and smoothness. Cook over medium heat and stir until smooth.

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Hazelnut Brie Sauce:

• 2 cups white wine
• 2 tablespoons chopped shallots
• 1/4 pound Brie cheese
• 2 teaspoons Dijon mustard
• 1 tablespoon blue cheese
• 1/2 cup heavy cream
• 1 tablespoon chopped chives
• 12 roasted hazelnuts, chopped coarsely

In small saucepan, boil wine with shallots until wine is reduced to a quarter cup. Add Brie, mustard, blue cheese and cream. Bring to boil and stir frequently for 3 minutes. Strain through sieve. Stir in chives. Add nuts.