| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Scottish | Scottish | 1 | servings |
INGREDIENTS
| 5 | tb | Butter |
| 1/2 | lb | Mushrooms; sliced |
| 2 | tb | Flour |
| 1/2 | Lemon; juice of | |
| 1/2 | pt | Heavy cream |
| Salt to taste |
INSTRUCTIONS
Melt butter in large skillet. Stir in mushrooms, cook 2 - 3 minutes until slightly dark. Stir in flour, blend to smooth, cook 2 minutes. Slowly stir in lemon juice, cream, salt, cook only until hot. Makes 3/4 pint Converted by MC_Buster. NOTES : This is the best mushroom sauce the author has ever tasted; not surprising considering the quantities of cream and butter! A leaner version, Lean mushroom sauce may be preferred. Unless the mushrooms are very dirty, trim off the hard end of the stems and just wipe them clean with a damp cloth or paper towel. Mushrooms should not be washed as they will soak up the water. This sauce is delicious with Quenelles. Converted by MM_Buster v2.0l.
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