Mushroom Newburg
From my collection of handwritten recipes 1960's.
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READY IN: 30mins
SERVES: 4
YIELD: 4 filled patty shells
UNITS: US
INGREDIENTS
Nutrition- 1lb whole fresh mushrooms
- 1tablespoon flour
- 4tablespoons butter
- 1 1⁄4cups light cream
- 1⁄4cup dry sherry
- 1⁄4teaspoon salt
- 1⁄8teaspoon nutmeg
- 3beaten egg yolks
- 4frozen patty shells, baked
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DIRECTIONS
- 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.
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