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| What You Need: |
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1 pound mushrooms
1 tablespoon lemon juice
2 tablespoons finely-minced onion
¼ cup butter
Salt and pepper to taste
3 tablespoons flour
2 cups heavy cream
4 egg yolks, lightly beaten
¼ cup fine, dry bread crumbs
1 tablespoon butter
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| How To Cook: |
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1. Mix the breadcrumbs and 1 tablespoon butter and toast the breadcrumbs in the microwave oven until golden brown, stirring often to prevent burning.
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2. Wash and trim the mushrooms and slice thinly. Add the lemon juice, onion, butter, salt and pepper. Cook, covered. 5 minutes in the microwave oven.
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3. Heat the cream in the microwave oven in a separate covered dish to just short of the boiling point.
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4. 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.
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5. Cook, covered, in the microwave oven until the sauce is just short of boiling. Sprinkle with the toasted bread crumbs and let stand 5 minutes before serving.
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