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.

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

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
• 0 to taste Salt
• 0 to taste Black pepper
• 4 servings Bread, toast slices or cooked puff pastry shells

Directions

Step 1

In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat.

Step 2

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.

Step 3

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.

Step 4

Sprinkle the flour over the shallots and whisk constantly for 1-2 minutes to cook off the raw flour taste.

Step 5

Slowly pour in the dry sherry or white wine while whisking to prevent lumps. Let it simmer for 1 minute to reduce slightly.

Step 6

Whisk in the vegetable or mushroom stock and allow the mixture to thicken over medium heat, about 2-3 minutes.

Step 7

Reduce the heat to low and stir in the heavy cream. Let the sauce warm gently, but do not let it boil.

Step 8

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.

Step 9

Pour the tempered yolks into the skillet, whisking continuously. Continue cooking over low heat until the sauce is rich and creamy, about 2 minutes.

Step 10

Add the sautéed mushrooms back to the skillet and stir to coat them in the sauce.

Step 11

Season the dish with nutmeg, salt, and black pepper to taste, and sprinkle in the chopped parsley.

Step 12

Serve the Mushrooms Newburg immediately over toast slices, rice, or in puff pastry shells for a sophisticated presentation.

Nutrition Facts

Serving size	943.1 grams (943.1g)

Amount per serving	% Daily Value*
Calories	1035

Total Fat 61.70g	79%
Saturated Fat 29.10g	146%
Polyunsaturated Fat NaNg
Cholesterol 93mg	31%
Sodium 1696mg	74%
Total Carbohydrate 95.00g	35%
Dietary Fiber 11.90g	43%
Total Sugars 17.10g
Protein 25.00g	50%

Vitamin D 45IU	225%
Calcium 92mg	7%
Iron 6mg	32%
Potassium 1855mg	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.

Source of Calories

Fat: 53.6%

Protein: 9.7%

Carbs: 36.7%