| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
French |
Starters, Soups, Vegetables, French |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms |
| 1 |
|
Lemon, juice |
| 3 |
oz |
Butter |
| 1 |
|
Shallot OR |
| 1 |
tb |
Onion chopped |
| 1 |
sm |
Clove garlic |
|
|
Salt & pepper |
| 2 |
oz |
Flour |
| 2 |
pt |
Beef stock |
| 4 |
fl |
Double cream |
INSTRUCTIONS
Make a duxelles as follows. Chop garlic finely and add, with the
onions or shallots, to 1/3 of the butter in a pan. Sweat, then cook
gently till golden. Meanwhile prepare mushrooms, chop and sprinkle
with lemon juice. When onions/shallots are golden, add mushrooms and
cook. If they exude a great deal of liquid, strain and boil down
separately to avoid overcooking the mushrooms. Season with salt,
pepper and nutmeg.
Make a roux from remaining 2 oz of butter and the flour. Add stock
and make a sauce as usual. Simmer 20 mins. Add mushroom duxelles and
cook a further 10 mins. Just before serving, correct seasoning and
add cream.
Recipe IMH c/o Le MarYol BBS 2:325/3.4
Posted to MM-Recipes Digest V4 #5 by "Rfm" <Robert-Miles@usa.net> on
Jan 21, 99
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