| |
|
What You Need:
(To Serve: 6)
|
|
|
|
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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Mix the breadcrumbs and 1 tablespoon butter and toast the breadcrumbs in the microwave oven until golden brown, stirring often to prevent burning.
|
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.
|
3. Heat the cream in the microwave oven in a separate covered dish to just short of the boiling point.
|
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.
|
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.
|
|
|
|
|
