Eggs and mushrooms
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Eggs and mushrooms
  Eggs    Mushrooms    Entrees  
Last updated 6/12/2012 1:02:01 AM. Recipe ID 25438. Report a problem with this recipe.
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      Title: Eggs and mushrooms
 Categories: Entrees, Usenet
      Yield: 4 Servings
 
      4 lg Eggs
      2 T  Butter
    1/2 lb Mushrooms (fresh),
           -sliced
      2 T  Flour
    1/2 c  White cooking wine
    1/2 c  Chicken broth
      3 T  Mayonnaise
      1 sm Onion, chopped
    1/2 t  Parsley, dried
           Salt and pepper
           -(to taste)
      2 T  Butter, melted
    3/4 c  Monterey Jack
           -cheese, grated
 
  Saute mushrooms in about 2 tablespoons 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 about 2 tablespoons
  melted butter over eggs. Sprinkle with cheese. Bake at 350 degrees F.
  until eggs are cooked to your liking. (I like the yolks hard, so I
  bake for about 20 minutes.)
  
  NOTES:
  
  *  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.
  
  *  If you use ordinary white wine instead of cooking wine, add about
  1/2 teaspoon of salt to it.
  
  *  You can use any mild cheddar cheese in place of the Monterey Jack.
  
  : 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 : ur-valhalla!badri@rochester.arpa
  
  : {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhalla!badri
  
  : 




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Recipe ID 25438 (Apr 03, 2005)

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