Fresh mushrooms in lemon sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Fresh mushrooms-whole or sliced |
| 3 | tablespoons | Butter |
| 1 | tablespoon | Chopped parsley |
| 2 | tablespoons | Chopped sage, opp. |
| 1 | tablespoon | A/p flour |
| 1 | Egg yolk | |
| Juice of | ||
| 1 | Lemon | |
| Salt and pepper to taste | ||
Directions
If using whole mushrooms, wipe the mushrooms clean; do not wash. Trim and slice them. Saute over high heat in 2 tb butter for 5 minutes, stirring often.
Scatter the parsley and sage over the mushrooms and season with salt and pepper.
In a sauce pan melt the remaining butter and stir in the flour, egg yolk and lemon juice. Stir well and place over low heat for a few minutes to thicken, but do not boil.
Pour this sauce over the mushrooms and turn off the heat. Transfer to serving dish and serve immediately.