Mushroom Mornay Sauce Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
1 Can: condensed Cream of Mushroom Soup,
3/4 cup: Milk,
1/4 tsp: Dry mustard,
1: Egg,
1/2 cup: Shredded Swiss cheese, 2 oz
1 tbsp: Grated Parmesan cheese,
Desired hot cooked vegetables,
Directions:
In 1 1/2-quart saucepan, stir soup; stir in milk and mustard until
smooth. Over medium heat, heat through, stirring occasionally. In
small cup, lightly beat egg. Stir some hot soup mixture into beaten
egg. Stir egg mixture back into soup in saucepan. Over low heat, cook
until mixture thickens, stirring constantly. DO NOT BOIL! Remove from
heat. Stir in Swiss and Parmesan. Cook until cheese melts. Serve over
vegetables. Makes about 2 cups sauce.
Source from luhu.jp
smooth. Over medium heat, heat through, stirring occasionally. In
small cup, lightly beat egg. Stir some hot soup mixture into beaten
egg. Stir egg mixture back into soup in saucepan. Over low heat, cook
until mixture thickens, stirring constantly. DO NOT BOIL! Remove from
heat. Stir in Swiss and Parmesan. Cook until cheese melts. Serve over
vegetables. Makes about 2 cups sauce.
Source from luhu.jp
Tags
Sauces