Yield: 6 Servings
|1 pounds||Mushrooms; sliced thin|
|1 tablespoon||Lemon juice|
|2 tablespoons||Onion; finely minced|
|\N \N||Salt and pepper to taste|
|2 cups||Heavy cream|
|4 \N||Egg yolks; lightly beaten|
|¼ cup||Bread crumbs; fine, dry|
Mix the breadcrumbs and 1 tb. butter and toast the breadcrumbs in the microwave oven until golden brown, stirring often to prevent burning.
To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Cook, covered, 5 minutes in the microwave oven.
Heat the cream in the microwave oven in a separate covered dish to just short of the boiling point. Stir the flour into the mushrooms, stirring rapidly to prevent lumping. Stir in a bit of the cream. Stir in each egg yolk separately. Stir in the remaining cream. Cook, covered, in the microwave oven until the sauce is just short of boiling. Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving.
Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all, but let your purse and your waistline be your guide.
Recipe By : International Gourmet Cooking with Microwave by Phe Laws Posted to MC-Recipe Digest V1 #314 Date: Wed, 13 Nov 1996 02:52:27 +0000 From: Dianne Larson Ward <dianne@...> NOTES : Use as vegetable or to accompany meat or fish.