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)

Procedure

  1. Sautae mushrooms in 30 g 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 symmetrically in the dish.) Pour 30 g melted butter over eggs. Sprinkle with cheese. Bake at 175C 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 2.5 ml 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

Original header

Path: decwrl!recipes
From: badri@ur-valhalla.UUCP (Badri Lokanathan)
Newsgroups: mod.recipes
Subject: RECIPE: Eggs poached in mushroom sauce
Message-ID: <9365@decwrl.DEC.COM>
Date: 17 Apr 87 05:55:17 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of Rochester, Rochester New York, USA
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Approved: reid@decwrl.UUCP


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