Fresh Mushroom in Lemon Sauce

Directions

If using whole mushrooms, wipe clean; do not wash. Trim and slice them. Saute over high heat in 2 tbs butter for five min, stirring often.

Scatter parsley and sage over the mushrooms and season with salt and pepper. Melt remaining butter and stir in flour, egg yolk, and lemon juice. Pour this sauce over the mushrooms and turn off the heat. Stir well and place over low heat for a few minutes to thicken. But do not let sauce boil. Transfer to a serving dish and serve immediately.Mushrooms 2 lbs sliced or whole

Butter 3 tbs

Parsley 1 tbs chopped

sage 2 tbs chopped

Flour 1 tbs

Eggs 1 yolk only

Lemons 1 juiced

Salt

Pepper

Ingredients

No ingredients are listed for this recipe.