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    Eggs & Dairy: Sherried Creamed Eggs & Wild Mushrooms

    Source of Recipe

    Chef Sue Erickson - Lund's,posted by Stella to recipecircus

    List of Ingredients

    8 T butter, divided
    6 slices English Muffin Bread, crusts removed
    1/2 C diced shallots
    6 oz sliced Baby Bella mushrooms
    3.5 oz shiitake mushrooms, stems removed, sliced
    salt and pepper to taste
    1 T all-purpose flour
    1 C low-sodium chicken broth
    1 C half and half and cream
    1/4 C dry sherry
    2 t Bluefin Bay Wild Mushroom Seasoning
    6 hard cooked eggs, peeled, sliced
    2 T sliced green onion tops

    Recipe

    Preheat oven to 350 degrees. Melt 5 tablespoons butter in small bowl. Brush both sides of bread with melted butter, gently press bread into 8 ramekins or custard cups. Bake for 10-12 minutes or until crisp and golden brown. Remove from oven but leave bread in custard cups.

    Heat remaining 3 T butter in large skillet. Sauté shallots and mushrooms over medium-high heat for 5-6 minutes or until shallots are soft but not brown. Season with salt and pepper to taste. Sprinkle flour over and stir 1-2 minutes. Pour in broth, half and half, sherry and wild mushroom seasoning. Bring to boil; cook 3-4 minutes over medium-high heat or until thickened . Gently fold in egg slices and heat 2-3 minutes.

    Spoon mushroom-egg mixture into custard cups and sprinkle with green onion tops. Serve immediately.

    YIELD: 8 Servings

 

 

 


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