EGGS AND MUSHROOMS
Eggs poached in mushroom sauce
I got this recipe off the side of a bottle of cooking wine (which I had
purchased for another recipe.) It turned out to be so good that I used
up the rest of the bottle in repeat performances.
Ingredients
(Serves 4)
- 4 eggs,
(large)
- 2 Tbsp butter
- 1/2 lb fresh mushrooms,
(sliced)
- 2 Tbsp flour
- 1/2 cup white cooking wine
- 1/2 cup chicken broth
- 3 Tbsp mayonnaise
- 1 small onion,
(chopped)
- 1/2 Tbsp dried parsley
- salt and pepper
(to taste)
- 2 Tbsp butter,
(melted)
- 3/4 cup Monterey Jack cheese,
grated.
Procedure
-
Sautae mushrooms in
2 Tbsp
butter. Stir in flour. Blend well. Add
wine, broth, mayonnaise, onion, parsley, salt and pepper. Cook,
stirring until sauce is smooth.
-
Pour sauce in shallow baking dish. Break eggs over sauce, taking care
not to break the yolk (it makes serving easier if the eggs are
distributed symmetrically in the dish.) Pour
2 Tbsp
melted butter over eggs.
Sprinkle with cheese. Bake at
until eggs are cooked to your liking
(I like the yolks hard, so I bake for about 20 min.)
Notes
If you use ordinary white wine instead of cooking wine, add
1/2 tsp
of salt to it.
You can use any mild cheddar cheese in place of the Monterey Jack.
Rating
Difficulty:
easy.
Time:
10 minutes preparation, 10-20 minutes baking.
Precision:
approximate measurement OK.
Contributor
Badri Lokanathan
Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA
ur-valhalla!badri@rochester.arpa {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhalla!badri
Recipe last modified: 14 Jan 87
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From: badri@ur-valhalla.UUCP (Badri Lokanathan)
Newsgroups: mod.recipes
Subject: RECIPE: Eggs poached in mushroom sauce
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Date: 17 Apr 87 05:55:17 GMT
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