| 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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