Recipe for "eggs-shrooms"

NAME

     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)
     30 g      butter
     200 g     fresh mushrooms, (sliced)
     15 g      flour
     12 cl     white cooking wine
     12 cl     chicken broth
     50 g      mayonnaise
     1         small onion, (chopped)
     10 ml     dried parsley
               salt and pepper (to taste)
     30 g      butter, (melted)
     100 g     Monterey Jack cheese, grated.

PROCEDURE

          (1)  Saute 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  sym-
               metrically  in  the dish.) Pour 30 g melted butter
               over eggs.  Sprinkle with cheese. Bake at 175 deg.
               C 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