SAUCE aux CHAMPIGNONS

By BobD

Ingredients

• 1/2 pound mushrooms, thinly sliced, about 2 cups
• 5 tablespoons butter
• Juice of one-half lemon
• 3 tablespoons flour
• 1 cup chicken broth
• 1/2 cup milk
• Salt, if desired
• Freshly ground pepper
• 1/8 teaspoon freshly grated nutmeg
• 1/4 cup heavy cream

Details

Servings 2
Adapted from events.nytimes.com

Preparation

Step 1

Prepare the mushrooms and set aside.

Heat two tablespoons of the butter in a skillet and add the mushrooms. Sprinkle with lemon juice. Cook, stirring, until the mushrooms give up their liquid. Continue cooking until the liquid evaporates.

Heat the remaining butter in a saucepan and add the flour, stirring with a whisk. Add the broth, stirring rapidly with the whisk. Add the milk, salt and pepper to taste, nutmeg and cream. Continue cooking about five minutes, stirring. Add the mushrooms and continue cooking, stirring, five minutes longer.