{"id":693,"date":"2013-05-09T09:34:30","date_gmt":"2013-05-09T07:34:30","guid":{"rendered":"http:\/\/rosezkitchen.com\/blog\/?p=693"},"modified":"2020-04-15T16:46:28","modified_gmt":"2020-04-15T14:46:28","slug":"%d7%a4%d7%98%d7%a8%d7%99%d7%95%d7%aa-%d7%9e%d7%9e%d7%95%d7%9c%d7%90%d7%95%d7%aa-%d7%91%d7%92%d7%91%d7%99%d7%a0%d7%aa-%d7%a2%d7%99%d7%96%d7%99%d7%9d-%d7%91%d7%a8%d7%95%d7%98%d7%91-%d7%91%d7%a9%d7%9e","status":"publish","type":"post","link":"https:\/\/rosezkitchen.com\/blog\/?p=693&lang=en","title":{"rendered":"Goat-Cheese Stuffed Mushrooms in Brandy-B\u00e9chamel Sauce"},"content":{"rendered":"

I met my best friend Daniela during my B.A. studies. We didn\u2019t immediately click \u2013 Tough me, and shy (then) her\u2026
\nBut somehow by the time the year rolled to an end we clicked a little and decided to live together in the dorms second year.
\nThis, as they say, was the beginning of a beautiful friendship.
\nSince I worked nights, we would eat dinner around 9 or 10p.m\u2026 Sometimes when we couldn\u2019t be bothered to cook, we\u2019d drop by a local restaurant (Rosso).
\nAt the time they had a divine stuffed-mushroom starter\u2026
\nBeing the poor students that we were, we couldn\u2019t really eat there regularly, so I decided to try and recreate it at home.
\nAfter a few trials (some bad, some good), I came up with this amazing recipe, which I still make for Daniela when I feel like pampering her (if she\u2019s been good).
\nShe was even willing to suffer through it again, so I could verify the accurate amounts for you \u2013 isn\u2019t she altruistic?
\nTrue, I can no longer eat mushrooms, but why should you suffer? \ud83d\ude42
\nThis is not a gorgeous dish, very monochromatic, but trust me \u2013 it is worth the effort!\n<\/p>\n

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Ingredients<\/h3>\n

20 button mushrooms
\n1 roll of soft goat cheese
\nFor the B\u00e9chamel Sauce:<\/strong>
\n2 cups milk or goats-milk
\n1 full tbsp flour (for a gluten-free version use 1 flat tbsp of cornstarch)
\n100 gr. butter or goats-milk butter
\n2 tbsp Brandy
\n1\u00bd tsp ground nutmeg
\n\u00bd tsp salt
\nTopping: <\/strong>200 gr. thinly sliced hard Mozzarella cheese<\/p>\n

Preparation<\/h3>\n

De-stem the mushrooms.
\nFill each mushroom cap with the soft goat cheese and grind a little kosher salt on top.
\nPlace the stuffed mushroom caps close together in a pan lined with baking paper.
\nSauce Preparation:<\/strong>
\nIn a pan, melt the butter over low heat. Add the flour and mix well until there are no lumps.
\nAdd the milk and stir until the sauce thickens (about 4-5 minutes).
\nSeason with salt and ground nutmeg, and fix to taste (if necessary). Add the Brandy and stir well.
\nLet cook for 2-3 additional minutes and remove from heat.
\nPutting it all together:<\/strong>
\nPour the B\u00e9chamel sauce over your mushroom caps.<\/p>\n

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Cover with slices of hard Mozzarella.<\/p>\n

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Bake in an oven preheated to 190C\/375F until your caps soften, and the cheese is molten and golden-brown (approx. 20-25 minutes).<\/p>\n

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Serve with fresh Baguette or white bread with crunchy crust.<\/p>\n

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