recipes@decwrl.UUCP (04/17/87)
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 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 (1) Saut' 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.) 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