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Mushrooms And Eggs In Cheese Sauce Recipe
|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|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Worcestershire sauce||1⁄4 Teaspoon|
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 mg
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
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.