| 1 | Preheat oven to 450 degrees. |
| 2 | Clean the mushrooms. |
| 3 | Remove the stems and reserve. |
| 4 | Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. |
| 5 | Drain well, blot with paper towels, and set aside until needed. |
| 6 | If the tip of the stems seem woody, trim them away. |
| 7 | Chop stems coarsely. |
| 8 | Melt 2 tb of the butter in a skillet. |
| 9 | Toss the chopped mushrooms stems and scallions. |
| 10 | Saute until tender and most of the mushroom juices have evaporated. |
| 11 | Toss in the pecans, bread crumbs, parmesan cheese, and remaining tablespoon of butter. |
| 12 | Stir unitl the butter is melted and absorbed. |
| 13 | Stir in the garlic bechamel. |
| 14 | Add salt and freshly gournd pepper to taste. |
| 15 | Stuff each mushroom cap with the mixture, moiunding it neatly over the top. |
| 16 | Sprinkle each with some cayenne pepper. |
| 17 | Put stuffed mushrooms in a lightly oiled, shallow baking dish. |
| 18 | Bake for 10 minutes or until heated through. |
| 19 | Serve at once. |
| 20 | Garlic bechamel: scald milk. |
| 21 | Make puree from roasted garlic. |
| 22 | Melt the butter in a heavy saucepan and whisk in the flour. |
| 23 | Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. |
| 24 | Whisk in the scalded milk. |
| 25 | Bring to a boil. |
| 26 | Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. |
| 27 | Add salt and pepper and whisk in the garlic puree. |
| 28 | Remove from the heat. |
| 29 | Beat the egg in a bowl. |
| 30 | Beat som of the sauce into the egg. |
| 31 | Next beat the egg mixture back into the garlic sauce. |
| 32 | Taste and correct seasonings. |
| 33 | Store in the regrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. |
| 34 | Thin with milk before using if necessary. |
