Mushrooms with Sauce
Mushrooms with Sauce
Ingredients
mushrooms: 150 6
lemon: 1 27
beef: .5 10
butter: 45 6
cream: 2 27
egg, chicken, yolk: 1
flour, wheat: 35 6
pepper:
wine: 2 27
mushrooms: 150 6
lemon: 1 27
beef: .5 10
butter: 45 6
cream: 2 27
egg, chicken, yolk: 1
flour, wheat: 35 6
pepper:
wine: 2 27
Dish Type: Side Dish
Country: Netherlands
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Clean mushrooms; slice and saute in 10 grams butter and lemon juice for about 5 mn.
2. Add broth and boil for 5 more minutes. Use 15 grams butter and flour to make a thick sauce: on moderate heat melt butter, stir in flour, add broth little by little while stirring constantly. Strain when all broth is added and sauce boils.
3. Add pepper, wine, and salt, if desired. Mix some of hot sauce with egg yolk, then add to sauce.
4. Add cream and mushrooms.
1. Clean mushrooms; slice and saute in 10 grams butter and lemon juice for about 5 mn.
2. Add broth and boil for 5 more minutes. Use 15 grams butter and flour to make a thick sauce: on moderate heat melt butter, stir in flour, add broth little by little while stirring constantly. Strain when all broth is added and sauce boils.
3. Add pepper, wine, and salt, if desired. Mix some of hot sauce with egg yolk, then add to sauce.
4. Add cream and mushrooms.
Comments
Can be served with light boiled meat, eggs, mashed potatoes, rice, spaghetti, or white beans.
Can be served with light boiled meat, eggs, mashed potatoes, rice, spaghetti, or white beans.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines