Name: Fresh Mushrooms in Lemon Sauce
Ingredients: 2 lb Sliced or whole fresh mushrooms; 3 tb Butter; 1 tb Chopped parsley; 2 tb Chopped sage; opp.; 1 tb A/p flour; 1 Egg yolk; 1 Lemon ; juice of; Salt and pepper to taste

The streets of heaven will be filled with former captives who, through no merit of their own, find themselves redeemed, forgiven, and free. Slaves to sin have become saints. No wonder we will sing a new song – a song of praise to the Redeemer who was slain (Revelation 5:9). We were slaves to sin, condemned to eternal separation from God. Jesus paid the price to redeem us, resulting in our freedom from slavery to sin and our rescue from the eternal consequences of that sin.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Eggs		Vegtables	4	Servings

INGREDIENTS

2	lb	Sliced or whole fresh mushrooms
3	tb	Butter
1	tb	Chopped parsley
2	tb	Chopped sage; opp.
1	tb	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 [email protected] (valerie) on Nov
23, 1997

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