| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Mike04 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 1/2 |
lb |
Assorted exotic or domestic mushrooms; cleaned, and |
|
|
Thinly sliced |
| 2 |
tb |
Chopped shallots |
| 3 |
tb |
Flour |
| 1/2 |
c |
Chicken bouillon |
| 1/2 |
c |
Non-fat yogurt |
| 2 |
tb |
Freshly-chopped herbs; parsley; chives, |
|
|
Thyme |
| 2 |
tb |
Lemon juice |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
INSTRUCTIONS
Put the butter into a saucepan over medium heat and melt until it begins to
bubble. Add the mushrooms in one layer and saute over high heat, trying to
avoid shaking the pan which will make it cool off too quickly and steam the
mushrooms. Lower the heat, add the shallots and cook 2 minutes. Season with
salt and pepper. Add the flour by sprinkling it evenly over the mushrooms.
Cook for 1 minute, add the bouillon and simmer for 2 minutes. Add the
yogurt, stir to combine, add the herbs, finish with lemon juice and adjust
the seasoning. Serve with chicken, fish or pork. This recipe yields sauce
for 4 to 6 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1C30)
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
02-07-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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