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