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.
- 4 eggs,
- 2 Tbsp butter
- 1/2 lb fresh mushrooms,
- 2 Tbsp flour
- 1/2 cup white cooking wine
- 1/2 cup chicken broth
- 3 Tbsp mayonnaise
- 1 small onion,
- 1/2 Tbsp dried parsley
- salt and pepper
- 2 Tbsp butter,
- 3/4 cup Monterey Jack cheese,
Sautae mushrooms in
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
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.)
If you use ordinary white wine instead of cooking wine, add
of salt to it.
You can use any mild cheddar cheese in place of the Monterey Jack.
10 minutes preparation, 10-20 minutes baking.
approximate measurement OK.
Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA
Recipe last modified: 14 Jan 87
From: badri@ur-valhalla.UUCP (Badri Lokanathan)
Subject: RECIPE: Eggs poached in mushroom sauce
Date: 17 Apr 87 05:55:17 GMT
Organization: University of Rochester, Rochester New York, USA
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