EGGS-SHROOMS(M)          USENET Cookbook          EGGS-SHROOMS(M)


     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

     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.

     Badri Lokanathan
     Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA
     Path: decwrl!recipes
     From: oday@hplabs (Vicki O'Day)
     Subject: RECIPE: New Mexico enchiladas
     Date: 20 Jun 86 03:37:58 GMT
     Sender: recipes@decwrl.DEC.COM
     Organization: Hewlett-Packard Laboratories, Palo Alto, CA
     Lines: 85
     Approved: reid@decwrl.UUCP

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