| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Vegtables | 4 | Servings | |
INGREDIENTS
| 2 | lb | Sliced or whole fresh |
| mushrooms | ||
| 3 | T | Butter |
| 1 | T | Chopped parsley |
| 2 | T | Chopped sage, opp. |
| 1 | T | A/p flour |
| 1 | Egg yolk | |
| 1 | Lemon, juice of | |
| Salt and pepper to taste |
INSTRUCTIONS
If using whole mushrooms, wipe the mushrooms clean; do not wash. Trim and slice them. Saute over high heat in 2 tb butter for 5 minutes, stirring often. Scatter the parsley and sage over the mushrooms and season with salt and pepper. In a sauce pan melt the remaining butter and stir in the flour, egg yolk and lemon juice. Stir well and place over low heat for a few minutes to thicken, but do not boil. Pour this sauce over the mushrooms and turn off the heat. Transfer to serving dish and serve immediately. Posted to MM-Recipes Digest V4 #303 by valerie@nbnet.nb.ca (valerie) on Nov 23, 1997
A Message from our Provider:
“Sir, my concern is not whether God is on our side; my greatest concern is to be on God’s side, for God is always right.#Abraham Lincoln”