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2 pounds fresh mushrooms (portabella, crimini, shiitake, oyster), washed, well dried, left whole if small, sliced or quartered if large

3 tablespoons butter

3 tablespoons chopped parsley

salt and freshly ground black pepper to taste

1 tablespoon all-purpose flour

1 egg yolk

juice of 1 lemon

  1. Saute mushrooms over high heat in 1 tablespoon butter for 5 minutes, stirring often. Scatter the parsley over the mushrooms and sprinkle with salt and pepper.
  1. Melt the remaining 2 tablespoons butter and stir in the flour, egg yolk and lemon juice. Pour this sauce over the mushrooms 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.


from Lorenza de’ Medici, Italy, the Beautiful Cookbook

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