SAUTEED MUSHROOMS WITH LEMON SAUCE (for eight)
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
- 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.
- 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