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(1) can crab meat-6/8 oz. (4-6) lrg. mushrooms or 8/10 white button mushrooms, 1/4 c. melted butter, 1/3 c. Italian style breadcrumbs, 1/4 tsp. garlic salt, 2 tbsp finely chopped onion, finely chopped parsley. Clean mushrooms with a damp cloth, take stems out. Take the stems and chop very fine, saute in 1/3 of the butter the stems, garlic, onion and parsley. With the rest of the butter moisten the bread crumbs, then add the crab meat and once the onion-garlic mix is cool mix it in with bread crumbs. Some times I add some lemon peel, mustard or parmesan cheese for another twist, the cheese can also be added on top of the mushrooms once filled, so it can melt and get brown and crispy. Stuff the mushrooms caps and bake for

25/30 minutes @ 350*.

** For the sauce I think that what they refer as roux is classic bechamel sauce. 1/2 stick of butter, melt in a sauce pan, add 3/4 tbsp. of flour, cook for 2/3 minutes, then add 1 cup of warm milk and whisk very well add a bay leave and salt-pepper & a little pinch of nut meg. Then on med low let it thick and pour some over the mushrooms when serving.

4 ounces butter or other fat

4 ounces flour

To make a basic roux start by measuring, by weight, the amounts of fat and flour desired.

It's a one to one ratio (e. g. 4 ounces of fat and 4 ounces of flour equal 8 ounces of roux).

Butter is the most commonly used form of fat.

Melt the butter over medium heat, careful not to start browning it, then slowly add the flour to the butter, whisking constantly.

Within 2 to 3 minutes the roux will have a consistency of a cake frosting.

Both fat and flour have various levels of moisture content and the possible choices of fat and flour that can be used are many.

For example, butter contains a small amount of water.

However, bacon fat, which has been perfectly rendered, contains no water.

Within these variables there are varying levels of consistencies.

If your roux is too thin, add a small amount of flour.

If it is too thick, add a small amount of fat to thin it out.

When cooking with a roux, be sure to add only cool liquids or ingredients to a hot roux, or vice versa.

As you incorporate the liquid into your roux, be sure to whisk frequently and add the ingredients slowly.

Then heat the entire mixture until it comes to a simmer.

This process will keep the roux from creating lumps.

Once all of the liquid has been added to the roux, cook the sauce or soup for at least 20 minutes, otherwise your finished product may have a granular or gummy texture.

dont have one but you can try this:

http://beefcanapes-apps.blogspot.com/

or check the site for other recipes:

http://recipescorner.blogspot.com/

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