Mushroom Cutlets With Mornay Sauce

• For the Sauce:
• 2 tbsp butter
• 1.5 tbsp flour
• 1 cup milk
• 1 cup half and half
• 1 bay leaf
• pinch white pepper
• pinch cayenne
• 2 tsp herb salt
• 1 tbsp sherry
• 1/2 cup mild grated cheddar
• dash worchestershire sauce
• For the cutlets:
• 2 eggs
• 1 tsp herb salt
• 1/2 tsp worcestershire sauce
• 2 cups chopped mushrooms
• 2 scallions, trimmed and finely chopped
• 1 cup fresh bread crumbs
• 1.5 cups grated mild cheddar cheese
• 4 tbsp butter
• For the herb salt:
• 1 tbsp coarse salt
• 1 tbsp chopped onion
• 1 peeled clove garlic
• 2 tbsp flat parsley leaves
• 2 tsp basil leaves
• 1 tsp thyme leaves

1. For the Herb Salt:
2. Combine ingredients in small food processor. Pulse ingredients until smooth.
3. For the Sauce:
4. Melt butter in pan. Add flour, stirring constantly for 3 minutes. Reduce heat to low. Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes. Stir in pepper, cayenne, herb salt, sherry, worcestershire, and cheese until smooth.
5. For the Cutlets:
6. Beat together eggs, herb salt, worcestershire in bowl. Mix in mushrooms, scallions, bread crumbs, cheese. Shape into 8.5" thick patties. Heat 2 tbsp butter in skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side. Serve cutlets with Mornay sauce, farnished with scallions.

butter, flour, milk, bay leaf, white pepper, cayenne, salt, sherry, cheddar, worchestershire sauce, cutlets, eggs, salt, worcestershire sauce, mushrooms, scallions, bread crumbs, cheddar cheese, butter, salt, salt, onion, clove garlic, parsley, basil, thyme

Taken from www.epicurious.com/recipes/member/views/mushroom-cutlets-with-mornay-sauce-50132107 (may not work)