Mushroom Sardou Recipe

Name: Mushroom Sardou
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 shallots, chopped; 9 ounces small fresh mushrooms, sliced; 1/4 cup all-purpose flour; 2 cups milk; 2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon; 1-1/2 ounces Gruyere cheese, shredded; 8 artichoke bottoms (drained canned or cooked fresh); 1 tablespoon lemon juice; Pinch salt; 1 teaspoon white vinegar; 8 eggs; 4 English muffins, split and toasted

Servings: persons

4 tablespoons unsalted butter
2 shallots, chopped
9 ounces small fresh mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
2 tablespoons minced fresh tarragon or 2 teaspoons dried tarragon
1-1/2 ounces Gruyere cheese, shredded
8 artichoke bottoms (drained canned or cooked fresh)
1 tablespoon lemon juice
Pinch salt
1 teaspoon white vinegar
8 eggs
4 English muffins, split and toasted

1
In a saucepan, saute shallots in butter until tender. Add mushrooms; cook and stir until mushrooms release their liquid. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tarragon. Reduce heat; cook and stir for 5 minutes. Add cheese; stir to melt. Remove from the heat; keep warm.
2
In a small saucepan, warm the artichoke bottoms in water to cover. Season lemon juice and salt. Keep warm.
3
To poach eggs, place 2-3 in. of water in a large skillet with high sides; add vinegar. Bring to a boil; reduce heat and simmer gently. Break cold eggs, one at a time, into a custard cup or saucer; holding the cup close to the surface of the water, slip each egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken, about 4 minutes. With a slotted spoon, lift each egg out of the water.
4
To serve, top each muffin half with an artichoke bottom, poached egg and about 1/3 cup sauce. Garnish with a sprig of tarragon if desired.

604

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 shallots, chopped, 9 ounces small fresh mushrooms, sliced, 1/4 cup all-purpose flour, and more.

Yes, Mushroom Sardou falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom Sardou

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