Mushroom Newburg Recipes

MUSHROOMS NEWBURG

Steps:

• Wipe mushrooms with damp cloth; remove stems.
• Melt butter in pan; add mushrooms, celery, onion juice, and paprika.
• Cover; simmer until mushrooms are tender.
• Stir in flour.
• Add cream; cook for a moment more.
• Add orange juice, rind, and grape juice.
• Season to taste with salt, pepper, cayenne, and nutmeg.
• Serve in individual dishes, on toast, or in croustades.
• Makes 4 servings.

MUSHROOM NEWBURG

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.

SEAFOOD NEWBURG

Steps:

• Bake the pastry shells according to the package directions; set aside, and keep warm.
• Peel and devein shrimp, set aside.
• Melt 3 tbsp butter in a large Dutch oven over medium-high heat; add mushrooms, and saute, stirring constantly, until tender. Remove the mushrooms from the Dutch oven with a slotted spoon; set mushrooms aside.
• Melt the remaining 1/4 cup butter in the Dutch oven over low heat. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly.
• Gradually add the half and half; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Stir in salt, if desired. Add the pepper.
• Add the reserved shrimp, reserved mushrooms, scallops, peas, crabmeat and sherry. Stir gently. Cook, uncovered for 10 minutes or until the shrimp turns pink and the scallops are opaque.
• Stir in the cheese and pimento. Cook just until the cheese melts and the mixture is thoroughly heated, stirring frequently.
• Place the warm pastry shells on a serving platter. Spoon seafood mixture evenly into the shells, and sprinkle lightly with paprika. Serve immediately.

MUSHROOM NEWBURG

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.

SAUCE NEWBURG

Steps:

• Melt the butter in a saucepan and add the shallots and paprika. Cook, stirring, until shallots are wilted. Sprinkle the mixture with flour and stir with a wire whisk.
• Add the milk, stirring vigorously with the whisk. Add the cream, salt and pepper to taste. Strain the sauce through a sieve, preferably of the sort known in French kitchens as a chinois. Press with a spatula to extract as much liquid as possible from the shallots. Reheat and add the sherry.

LOBSTER NEWBURG - OLD SCHOOL

Steps:

• Melt 2 tbsps of butter, add the mushrooms, saute for a few minutes on low, until the mushrooms are tender, then remove from heat and set aside until needed.
• Next add the salt, nutmeg, paprika and dry mustard to the flour, mix well.
• Using a double broiler, over medium heat, melt the remaining butter and add in the spiced flour mixture, stirr constantly until the mixture is smooth about 1 minute.
• Mix the milk and cream together and gradually add to the butter flour mixture, stirring constantly until it has thickened and is bubbly. Then you will add the cheddar cheese and stir well. (watch carefully).
• Beat the egg yolks slightly and stir a small amount of the hot cheese mixture into the egg yolks and mix well.
• Next pour the egg yolks into the hot cheese mixture, stirring constantly until it thickens again, about 2 - 3 minutes.
• Add the mushrooms and lobster, stirring frequently. Cook for a few minutes until well heated.
• Remove from heat, add the sherry, blend well.
• Serve over hot rice, garnish with parsley and enjoy.