Coquille Of Seafood With Mushrooms In Mornay Sauce Buxton Inn Recipes

LOBSTER MORNAY SAUCE

Steps:

• Melt the butter in a medium saucepan over medium heat. Slowly cook and stir mushrooms in the butter until tender. Mix in lobster meat. Cook until opaque. Remove mushrooms and lobster from saucepan and set aside.
• Reduce heat to low. Place flour in pan. Cook and stir approximately 2 minutes, then stir in chicken broth, heavy cream and pepper. Simmer 5 to 10 minutes, or until thickened.
• Stir mushrooms, lobster and Parmesan cheese into the sauce mixture. Continue cooking 5 minutes.

HOT SEAFOOD COQUILLE

Steps:

• Melt 9 T. butter in saucepan.
• Blend in flour and cook over low heat a few
• minutes, stirring frequently.
• Season with salt and pepper.
• Gradually stir in half & half, stirring constantly until it bubbles. Simmer 5 minutes.
• In a skillet, saute onions in 3 T. butter until soft, adding scallops for last 2 - 3 minutes.
• Remove onions and scallops from pan and saute mushrooms for 3 - 4 minutes.
• Combine cooked ingredients and cream sauce.
• Stir in cooked shrimp, crabmeat and sherry.
• Spoon into a casserole dish and bake at 350 degrees until bubbly - about 10 - 15 minutes.
• This can be served over pasta, but I think its divine on its own.

COQUILLE OF SEAFOOD WITH MUSHROOMS IN MORNAY SAUCE (BUXTON INN)

Steps:

• In a medium skillet, melt 2 tablespoons of butter and saute the mushrooms until tender and the liquid disappears.
• Set the mushrooms aside.
• In a medium saucepan, simmer the scallops, shrimp, sherry, salt, pepper, bay leaf, and scallions for 5 minutes in enough water to cover.
• Drain the liquid in a separate saucepan and cook it over higher heat, reducing it to 1 cup.
• Set it aside for making sauce.
• Add the crabmeat, pimiento, and mushrooms to the scallops and shrimp.
• Spoon about 2 ounces of the mixture into each shell.
• Place the shells in a shallow baking pan.
• Pour a little water in the pan to create a moisturizing steam around the shells.
• In the top of a double boiler, combine all of the sauce ingredients except the butter and flour.
• Bring the mixture just to a boil.
• Remove the pan from the heat and set it aside.
• Preheat the oven to 400 degrees.
• In a small saucepan, make a roux by cooking the butter and flour over medium heat for about 2 minutes, stirring with a wooden spoon.
• Add the sauce to the roux, stirring constantly until the sauce thickens.
• Pour the sauce evenly over the seafood, but don't allow the sauce to spill over the shell.
• Sprinkle with cheese and paprika.
• Bake the shells for 10 minutes or until the top is brown and bubbly.

MUSHROOMS MORNAY

Steps:

• Preheat oven to broil. Place mushroom caps on a baking sheet, and brush with oil. Broil until soft and slightly browned.
• Meanwhile, melt butter in a saucepan over medium heat. Stir in flour to make a paste. Whisk in milk; cook, stirring frequently, until hot. In a small bowl, beat egg yolks together, then pour a small amount of the hot milk mixture into the yolks. Whisk this yolk mixture into milk in saucepan. Remove from heat, and stir in 1 1/4 cups cheese.
• Preheat oven to 350 degrees F (175 degrees C).
• Place mushroom caps, hollow side up, in an 8 inch, round baking dish. Cover with crab, and sprinkle with lemon juice. Pour cheese sauce over mushrooms and crab, and top with remaining 1/4 cup cheese.
• Bake in preheated oven for 20 minutes, or until hot and bubbly.

CRAB MORNAY

Steps:

• Bake pastry shells according to package directions. Meanwhile, place butter in a 2-qt. microwave-safe dish. Cover and microwave on high for 20-30 seconds or until melted. Add the mushrooms, onions and pimientos. Cover and cook on high for 2-3 minutes or until vegetables are crisp-tender., Combine flour and milk until smooth; gradually stir into the vegetable mixture. Microwave, uncovered, on high for 2-3 minutes or until thickened, stirring often. Add the cheese, crab, salt and cayenne. , Cook, covered, on high for 30-60 seconds or until the cheese is melted. Spoon into the pastry shells; sprinkle with parsley.