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457 N. Algiers St., Murphys, CA  95247       Store : 209-728-8225    Fax : 209-728-8366         Email : patty@thespicetin.com

Hot Browns

• ½ cup butter 

• 6 Tbsp flour 

• 3 cups milk 

• 1/2 tsp paprika 

• ¼ tsp garlic powder 

• ¼ tsp onion powder 

• 1/2 Cup Parmesan cheese, divided 

• Salt & Pepper to Taste 

• 1 Tbsp butter 

• 2 cups sliced mushrooms 

• 9 oz. Sliced Roasted Turkey Breast 

• 6 Slices of Texas Toast, French Bread, or bread of choice 

• 6 – 12 slices of Candied Bacon, 

• 3 Tomatoes sliced 

• Paprika 

• Parsley 

 In large skillet, sautée mushrooms in 1 Tbsp butter until soft. Set aside. In a two-quart saucepan, melt butter and slowly whisk in flour until combined and forms a thick paste (roux). Continue to cook roux for two minutes over medium-low heat, stirring frequently. Whisk milk into the roux and cook over medium heat until mixture begins to simmer, about 2-3 minutes. Add paprika, onion and garlic powders. Remove sauce from heat and slowly whisk in the cheese until the Mornay sauce is smooth. Add salt and pepper to taste. Preheat oven’s broiler: For each Hot Brown, place one slice of toast in an oven safe dish and cover sautéed mushrooms and tomato slice. Place liberal amount of sliced turkey on top and cover with sauce – don’t be stingy with the sauce – you’ll want more! Sprinkle top with remaining cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove from broiler, place candied bacon on top, sprinkle with paprika and parsley, and serve immediately.