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Sherried Mushroom Eggs recipe

Finely chopped hard-cooked eggs are combinedwith sauteed mushrooms and onions in a sherried white sauce andspooned into a baked pie crust.

Recipe: Sherried MushroomEggs

1/4 pound mushroom, sliced
1 tablespoon grated onion
2 tablespoons butter
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon cayenne pepper
6 large eggs, hard-cooked and and finely chopped
4 teaspoons sherry1 (9-inch) baked pie shell

  • In 2 tablespoons butter in a heavy skillet,saute 1/4 pound sliced mushrooms and 1 tablespoon grated onionuntil tender. Set aside.
  • In a heavy saucepan over low heat, melt1/4 cup butter; add 3 tablespoons flour, stirring until smooth.Cook for 1 minute, stirring constantly. Gradually add 1 1/2 cupsmilk and cook over medium heat, stirring constantly, until thickand bubbly. Stir in 3/4 teaspoon salt and 1/8 teaspoon cayennepepper.
  • Add the finely chopped hard-cooked eggsto the sauce with the mushroom mixture and the sherry.
  • Spoon mixture into baked pie shell. Sliceinto wedges to serve.

    Makes 6 servings.

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