Gourmandistan

Overdo your Easter Eggs with Oeufs aux Champignons

You may, given the season, happen to have several hard-boiled eggs literally lying around your house. Or, should you not be bunny-inclined, you may simply be in the mood for a very rich, creamy, mushroomy and bacony egg dish. This one from the Junior League of New Orleans’ 1972 Plantation Cookbook has been on holiday tables in Michelle’s family for decades.

Before the Béchamel

We modernized it a bit this time, using less bacon and cheese and more interesting mushrooms.  Still, Oeufs aux Champignons are to deviled eggs what Vegas is to your corner lottery kiosk—ramped up, camped up and oozing with excess. Leave the cream eggs, chocolate bunnies and Peeps in the basket, and give your Easter eggs the resurrection they deserve.

Happy Spring!

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20 comments

    • I love my holy trinity of Charleston Receipts (1950), Nashville Seasons (1964) and this one from 1972. After that, they get a little sketchy—though sometimes fun in a campy way!

      • It’s so true. Although, I have to admit a somewhat sick fascination with all those weird casseroles and “salads” made with Jell-O. Have you ever made one of those? The ones that use Jell-O, sour cream, canned fruit, and ham? In a bundt?

        I should do it one of these days. I bet it would be fun. Inedible, but fun!

        • I am old enough to have lived through jello salads at other people’s houses and felt the need to at least pick at them (knowing my mother would feel a pain somewhere from my bad manners otherwise) so they hold little ironic fascination for me! Bad, very bad. But I look forward to reading about your exploration of the genre!!

    • Excellent question, which points out why I ended up just lazily linking to the original recipe. For the 10 eggs which fit in my little gratin dish, I think I basically halved the sauce, bacon and cheese. Might’ve been even less than that. Biggest problem was, when I got around to writing up the recipe for the post, I couldn’t remember what size the eggs were that I’d used—and our backyard chickens lay wildly different sizes of eggs, so my notes didn’t make a lot of sense and I couldn’t figure the math out!

    • Thank you for your answer…I really appreciate the input as I like that you have lightened it up. So many recipes can be absolutely wonderful with less ingredients.

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