EGGS-SHROOMS(M) USENET Cookbook EGGS-SHROOMS(M)
EGGS AND MUSHROOMS
EGGS-SHROOMS - 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
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.
(1) Sauté 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.
(2) 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 sym-
metrically in the dish.) Pour 2 Tbsp melted butter
over eggs. Sprinkle with cheese. Bake at 350 deg.
F until eggs are cooked to your liking (I like the
yolks hard, so I bake for about 20 min.)
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
Difficulty: easy. Time: 10 minutes preparation, 10-20
minutes baking. Precision: approximate measurement OK.
Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA
From: oday@hplabs (Vicki O'Day)
Subject: RECIPE: New Mexico enchiladas
Date: 20 Jun 86 03:37:58 GMT
Organization: Hewlett-Packard Laboratories, Palo Alto, CA
Copyright (C) 1986 USENET Community Trust
Permission to copy without fee all or part of this material is granted
provided that the copies are not made or distributed for direct commercial
advantage, the USENET copyright notice and the title of the newsgroup and
its date appear, and notice is given that copying is by permission of
the USENET Community Trust or the original contributor.