Mushroom Newburg Recipes

LOBSTER NEWBURG

Steps:

• In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil.
• Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.

SEAFOOD NEWBURG

Steps:

• Combine butter, flour and salt in a saucepan. Cook for two minutes. Slowly pour in milk and bring mixture to a boil.
• Stir sherry into the mixture (to taste), paprika, catsup and Worcestershire sauce. Place seafood in the saucepan and heat thoroughly. Serve hot.

SHRIMP NEWBURG

Steps:

• In a saucepan, combine soup, water and seafood seasonings. Bring to boil. Reduce heat; stir in shrimp. Heat through. Serve over rice.

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.

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.

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.

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.