| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Sherried Mushroom Eggs

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-boiled and chopped
4 teaspoons sherry

1. In 2 tablespoons butter in a heavy skillet, saute 1/4 pound sliced mushrooms and 1 tablespoon grated onion until tender.
2. Hardboil 6 eggs, set aside.
3. In a heavy saucepan over low heat, melt 1/4 cup butter; add 3 tablespoons flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add 1 1/2 cups milk and cook over medium heat, stirring constantly, until thick and bubbly. Stir in 3/4 teaspoon salt and 1/8 teaspoon cayenne pepper.
4. Finely chop 6 hard-boiled eggs and add to the sauce with the mushroom mixture and 4 teaspoon sherry. Spoon into a 9-inch baked pie shell. Slice into wedges.

Makes 6 servings.