| 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
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