| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
French |
Cookbook, Mags, News, Soups and s |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
White mushrooms, divided |
|
|
20 to 24 firm mushrooms |
| 1/2 |
c |
Fresh lemon juice, 2 |
|
|
lemons divided |
| 1 |
T |
Unsalted butter |
| 2 |
T |
Shallots, 4 minced |
| 1/2 |
t |
Dried thyme |
| 1 |
t |
Salt |
| 1/2 |
|
Bay leaf |
| 1/2 |
t |
White pepper |
| 2 |
c |
Half and half |
| 2 |
c |
Chicken broth |
| 1 |
t |
Cornstarch, dissolved in one |
|
|
tablespoon cold water |
| 1 |
T |
Parsley, minced |
INSTRUCTIONS
In a food processor, place half of mushrooms and half of the lemon
juice. Process mushrooms until finely chopped. Do not over process.
Repeat with remaining mushrooms and remaining juice. In a heavy
saucepan over medium heat, melt butter. Add shallots and lightly
saute' until softened, about 5 minutes. Pour in mushrooms, thyme salt
and bay leaf. Saute' over moderate heat until all liquid evaporates,
approximately 10 minutes. Add pepper, half and half and chicken broth
to saucepan and bring mixture to a boil. Reduce heat and simmer 20
minutes. Add cornstarch mixture and simmer an additional 10 minutes,
stirring constantly. Serve in warmed bowls with a garnish of minced
parsley and crusty French bread. Yield: 4 to 6 servings Typos by
Brenda Adams <adamsfmle@sprintmail.com> From Portland's Palate, A
Collection of Recipes from the City of Roses, The Junior League of
Portland, Oregon 1992 Recipe by: Portland's Palate; Junior League of
Portland 1992; badams Posted to MC-Recipe Digest V1 #388 by Brenda
Adams <adamsfmle@sprintmail.com> on Jan 25, 1997.
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