Best Mushroom St Thomas Recipes

Coquilles St. Jacques (Scallops with Mushrooms in Cream Sauce) image

Provided by Food Network

Time 45m

Yield 6 servings

Number Of Ingredients 10

4 tablespoons butter
1 tablespoon finely chopped shallots
2 cups thinly sliced mushrooms
Salt and freshly ground pepper to taste
1/2 cup dry white wine
1 pound sea or bay scallops
2 tablespoons flour
1/2 cup milk
1 cup plus 2 tablespoons heavy cream
Pinch cayenne

Steps:

Melt 1 tablespoon of the butter in a saucepan and add the shallots. Cook briefly, stirring, and add the mushrooms. Cook until wilted and add the salt, pepper, and wine. Add the scallops and bring to the boil. Cook until all the scallops are heated through, stirring gently as necessary. Take care not to let the scallops overcook or they will toughen. Using a slotted spoon, remove and set aside the scallops and mushrooms. Reserve the liquid. There should be about 3/4 cup of liquid. Melt 2 tablespoons of butter in a saucepan and add the flour, stirring rapidly with a wire whisk. When blended add the reserved liquid, stirring until thickened and smooth. Add the milk and 1 cup of the cream. Cook for about 5 minutes. Add salt and pepper to taste and a pinch of cayenne. Whip the remaining 2 tablespoons of heavy cream. Fold it into the sauce. Use 6 individual scallop shells or ramekins. Spoon equal portions of the scallops and mushrooms into each shell. Spoon the sauce over the scallop mixture. Preheat the broiler to high. Place the filled shells under the broiler about 6 inches from the source of heat and bake until a nice brown glaze forms on top. As the scallops broil, turn shells occasionally for even browning, about 5 minutes. Serve immediately.

Mushroom St. Thomas image

Yield 10

Number Of Ingredients 9

1 cup unsalted butter
1 cup grated Parmesan cheese
3/4 cup half and half
2 cups Monterey Jack cheese, shredded
2 tsp dry mustard
1/2 cup dry vermouth
1 lb mild Italian sausage (bulk)
2 cups sliced mushrooms
3 packages (10 oz each) frozen spinach, thawed and drained

Steps:

Preheat oven to 375 degrees. In a large saucepan, brown sausage and mushrooms. Drain. Add spinach, cover, and heat through (about 10 minutes). Drain again if necessary. For the sauce, melt butter with Parmesan cheese in a separate pan. Stir in half and half, dry mustard and vermouth. Simmer gently for 5 minutes. Pour the sausage and spinach mixture into a large greased casserole dish. Pour sauce over the spinach mixture. Top with shredded Monterey Jack cheese. Bake, uncovered, for 15 minutes or until cheese is melted and bubbly.

Nutrition Facts : Nutritional Info Servings Per Recipe 10 Amount Per Serving Calories