Sherried Mushroom Eggs
Finely chopped hard-boiled eggs are combined with sautéed mushrooms and onions in a sherried white sauce and spooned into a baked pie crust.
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 finely chopped
4 teaspoons sherry
1 (9-inch) baked pie shell
- In 2 tablespoons butter in a heavy skillet, sauté 1/4 pound sliced mushrooms and 1 tablespoon grated onion until tender. Set aside.
- 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.
- Add the finely chopped hard-boiled eggs to the sauce with the mushroom mixture and the sherry.
- Spoon mixture into baked pie shell. Slice into wedges to serve.
Makes 6 servings.