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Mushrooms And Eggs In Cheese Sauce

  Sliced mushrooms 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Butter 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄4 Cup (4 tbs)
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Milk 1 Cup (16 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Worcestershire sauce 1⁄4 Teaspoon
  Hard-cooked eggs 3

Toss mushrooms with lemon juice.
Melt butter in chafing dish blazer pan.
Add mushrooms, celery, green pepper and onion; saute until almost tender.
Stir in flour, salt and pepper; remove from heat.
Stir in milk gradually; cook over medium heat, stirring constantly, until thickened.
Cook for 2 minutes longer; remove from heat.
Add cheese and Worces- tershire sauce; stir until cheese is melted.
Reserve 1 egg yolk; chop remaining eggs.
Add to sauce; heat to serving temperature.
Do not boil.
Sieve remaining egg yolk; sprinkle on mushroom mixture.
Garnish with parsley.
Place blazer pan over burner.
Serve mushroom mixture over rice and chow mein noo- dles.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 234 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.7%

Saturated Fat 10.5 g52.5%

Trans Fat 0 g

Cholesterol 165 mg55%

Sodium 345.2 mg14.4%

Total Carbohydrates 8 g2.6%

Dietary Fiber 0.61 g2.4%

Sugars 3.1 g

Protein 10 g19.4%

Vitamin A 15.9% Vitamin C 18.4%

Calcium 20.1% Iron 3.7%

*Based on a 2000 Calorie diet

Mushrooms And Eggs In Cheese Sauce Recipe