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Eggs And Mushrooms A La Newburg

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  Sliced mushrooms 3 Cup (48 tbs)
  Water 2 Cup (32 tbs)
  Lemon juice 1 Teaspoon
  Flour 1 Tablespoon, dissolved
  Water 2 Tablespoon
  Paprika 1⁄4 Teaspoon
  Cayenne pepper 1 Dash
  Evaporated skimmed milk 1⁄2 Cup (8 tbs)
  Sherry extract 1 Teaspoon
  Eggs 3 Medium, hard-cooked and separated
  Enriched white bread slice 3 , toasted and cut diagonally
  Freshly ground pepper To Taste
  Salt To Taste

In saucepan combine mushrooms, water, and lemon juice.
Simmer about 10 minutes or until mushrooms are tender.
Remove mushrooms with a slotted spoon and set aside.
Reduce mushroom liquid to about 1/4 cup and stir in flour, paprika, and cayenne pepper.
Add milk and extract if desired, and cook, stirring constantly, until mixture is smooth and thickened.
Chop egg whites.
Add egg whites and mushrooms to sauce.
Put yolks through a sieve.
Serve mushroom sauce on toast, topped with yolks.
Season with salt and pepper.
Divide evenly.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 528 Calories from Fat 128

% Daily Value*

Total Fat 14 g20.8%

Saturated Fat 4.2 g20.8%

Trans Fat 0 g

Cholesterol 585.5 mg195.2%

Sodium 1118.2 mg46.6%

Total Carbohydrates 65 g21.7%

Dietary Fiber 2.6 g10.3%

Sugars 19.5 g

Protein 32 g63.1%

Vitamin A 37.8% Vitamin C 6.1%

Calcium 44.2% Iron 20.7%

*Based on a 2000 Calorie diet

Eggs And Mushrooms A La Newburg Recipe