5 tablespoons unsalted butter
2 lb mushrooms, washed
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon all purpose flour
1/2 cup dry white wine
2 egg yolks
2 tablespoon lemon juice
1 tablespoon chopped parsley.
1. Melt 4 tablespoon of butter in a large skillet, then add the mushrooms and saute over high heat. Add salt and pepper to taste and cook until all the liquid from the mushrooms has been absorbed, Remove skillet from heat and sprinkle the flour over the mushrooms. Stir, blend well and add the white wine. Return skillet to heat and cook 5 to 7 minutes, or until the sauce has thickened.
2. Mix the egg yolks and lemon juice together and add to the skillet off the heat. Mix thoroughly with a wooden spoon. Add the chopped parsley and mix well. Add the remaining 1 tablespoon of butter and briefly replace the skillet on low heat, stirring constantly for 1 or 2 minutes, until the mixture becomes creamy. Serve immediately.
Yields: 6 Servings
