Mushrooms in Lemon Sauce

By grassickkitchen

Ingredients

• 1/2 cup dry white wine
• 1 tbsp flour
• 2 tbsp lemon juice
• salt and pepper
• 1 Tbp chopped parsley
• 2 lbs muchrooms sliced
• 2 egg yolks
• 6 Tbp butter

Preparation

Step 1

Melt 4 tbsp of the butter in a skillet large enough to contain the mushrooms; then add the mushrooms, and saute over high heat. Add salt and pepper to taste, and cook until the mushrooms are tender. Sprinkle the flour over the mushrooms, and add the white wine. Cook for 5 to 7 minutes, or until the sauce has thickened.

Mix the egg yolks and the lemon juice together, and add to the skillet off the flame. Mix thoroughly with a wooden spoon. Add the chopped parsley, and mix well. Add remaining butter and briefly replace the skillet on a low flame, stirring constantly for 1 or 2 minutes, until the mixture becomes creamy. Serve immediately.