Best Mushroom Newburg Recipes

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MUSHROOM NEWBURG



Mushroom Newburg image

Make and share this Mushroom Newburg recipe from Food.com.

Provided by CJAY8248

Categories     Vegetable

Time 30m

Yield 4 filled patty shells, 4 serving(s)

Number Of Ingredients 9

1 lb whole fresh mushrooms
1 tablespoon flour
4 tablespoons butter
1 1/4 cups light cream
1/4 cup dry sherry
1/4 teaspoon salt
1/8 teaspoon nutmeg
3 beaten egg yolks
4 frozen patty shells, baked

Steps:

  • Wash mushrooms; remove stems. Coat mushroom stems and caps with the flour; brown in butter about 5 minutes, until all moisture has evaporated. Add cream, sherry, salt and nutmeg; cook, uncovered, about 2 minutes, till heated through. Add a little of the hot mixture to beaten egg yolks; stir into mushroom mixture and cook, stirring constantly, till mixture bubbles. Cook 2 minutes more. Serve in warm patty shells.

ZESTY MOREL MUSHROOM NEWBURG



ZESTY MOREL MUSHROOM NEWBURG image

Categories     Mushroom

Yield 4 cups

Number Of Ingredients 11

1 lb. fresh morels
3 tbs. butter
2 tbs. sliced celery
1 tbs. onion juice
1⁄8 tsp. paprika
1 tbs. all-purpose flour
1 cup hot medium cream
1 tbs. fresh orange juice
1 tbs. orange zest
1 tbs. white grape juice or sherry
Salt, pepper, cayenne, ground nutmeg

Steps:

  • Wipe mushrooms with damp cloth. Remove stems and chop. Melt butter in pan, add flour and stir as if making a roux. Add mushrooms, celery, onion juice and paprika. Cover and simmer until mushrooms are tender, about 8 minutes. Add cream and cook for 1 minute. Add orange juice, orange zest and grape juice or sherry, according to preference. Season to taste with salt, pepper, cayenne and nutmeg. Serve in individual dishes along with toasted French bread. Makes four 1-cup servings.

MUSHROOM NEWBURG



Mushroom Newburg image

Number Of Ingredients 7

1 pound mushrooms fresh, sliced
3 tablespoons butter real
1/4 cup sherry
salt and freshly ground pepper
1 1/4 cups half and half
2 eggs yolk
Toast points or patty shells

Steps:

  • In a large skillet over medium-high heat sauté mushrooms in butter until tender. Add sherry and salt and pepper to taste reduce heat to medium and simmer for 3 minutes.In a small bowl beat together half-and-half and egg yolks. Stir into mushroom mixture. Cook and stir until slightly thickened.Serve immediately on toast points or in patty shells.

Nutrition Facts : Nutritional Facts Serves

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