Mushrooms Newburg
Indulge in the creamy decadence of Mushrooms Newburg, a luxurious vegetarian twist on a classic dish. Featuring tender sautéed mushrooms infused with the delicate flavors of dry sherry and nutmeg, this recipe is elevated with a silky, velvety sauce made from heavy cream and tempered egg yolks. The balance of savory shallots and a hint of fresh parsley adds depth to every bite. Perfect for an elegant brunch, dinner party, or cozy evening at home, this dish is served over golden toast, buttery puff pastry shells, or fluffy rice for a versatile and sophisticated presentation. Ready in just 30 minutes, Mushrooms Newburg is a refined yet approachable way to savor the rich essence of mushrooms.
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Recipe Information
Ingredients
- 3 tablespoons Unsalted butter
- 450 grams Mushrooms, sliced
- 2 tablespoons Shallots, finely minced
- 2 tablespoons All-purpose flour
- 0.25 cup Dry sherry or white wine
- 1 cup Vegetable stock or mushroom stock
- 0.75 cup Heavy cream
- 2 large Egg yolks
- 1 tablespoon Fresh parsley, chopped
- 0.125 teaspoon Ground nutmeg
- to taste Salt
- to taste Black pepper
- 4 servings Bread, toast slices or cooked puff pastry shells
Instructions
In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat.
Add the sliced mushrooms and sauté for 5-7 minutes, until they're tender and any released liquid has evaporated. Remove mushrooms from the skillet and set aside.
In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced shallots and sauté for 2-3 minutes until softened and translucent.
Sprinkle the flour over the shallots and whisk constantly for 1-2 minutes to cook off the raw flour taste.
Slowly pour in the dry sherry or white wine while whisking to prevent lumps. Let it simmer for 1 minute to reduce slightly.
Whisk in the vegetable or mushroom stock and allow the mixture to thicken over medium heat, about 2-3 minutes.
Reduce the heat to low and stir in the heavy cream. Let the sauce warm gently, but do not let it boil.
In a small bowl, whisk together the egg yolks. Slowly temper them by adding 2-3 tablespoons of the warm sauce to the yolks, whisking constantly.
Pour the tempered yolks into the skillet, whisking continuously. Continue cooking over low heat until the sauce is rich and creamy, about 2 minutes.
Add the sautéed mushrooms back to the skillet and stir to coat them in the sauce.
Season the dish with nutmeg, salt, and black pepper to taste, and sprinkle in the chopped parsley.
Serve the Mushrooms Newburg immediately over toast slices, rice, or in puff pastry shells for a sophisticated presentation.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1696 mg | 74% | |
| Total Carbohydrate | 95.0 g | 35% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 17.1 g | ||
| Protein | 25.0 g | 50% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 92 mg | 7% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1855 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
