Woodcock - original and safe variant
#139505 - 01/18/05 07:49 AM
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khyricat
Reged: 08/05/04
Posts: 3612
Loc: Michigan
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Ok- gotta explain that woodcock was something my grandmother grew up on and then her boys in turn (dad and his brothers) and us grandkids as well... Mom made a HUGE pan of it for Sun breakfast and a smaller pan made safe for me, and it all disapeared...
traditionally served over english muffin, but any toast will work in a pinch:
original recipe:
2 pounds mushrooms, cleaned adn cut into bite sized chunks
2 tablespoons butter
flour
2 cups milk
1/2 pound or more (as desired) grated cheddar cheese
18 hardboiled eggs shelled and cut into bite sized chunks
melt butter in large saute pan or skillet
saute mushrooms until well cooked. Use flour to thicken broth in pan into a roux, add milk, stir until well thickened. pour into large oven safe dish with eggs stirred in. Cover with cheese and bake at 300 for 20-30 minutes.
adaptation:
coat skillet with pam (no butter)
replace milk with soy milk
leave out cheese and some yolks when adding eggs
still yummy!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
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Ooh I just saw a version of this done on the Food Network and was wondering how in the world to make it safe because it looked so yummy!
Thanks for posting this! 
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- Jennifer
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wow- will have to tell mom.. and my aunts.. this is part of our family history adn I've never seen it elsewhere.. you do need to leave some of the egg yolk in to add the flavor, but not much.. and its still YUMMY!
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Dietetics Student (anticipating RD exam in Aug 2010)
IBS - A
Dairy Allergic
Fructose and MSG intollerant
Print
Remind Me
Notify Moderator
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