Ingredients
5 tablespoons unsalted butter
2 pounds mushrooms
flour
pepper
1/2 cup dry white wine
2 egg yolks
2 tablespoons lemon juice
parsley
Preparation
Melt 4 tablespoons of butter in a pan over medium heat. Add mushrooms, salt & pepper. Cook until liquid is absorbed. Remove from heat and sprinkle with flour. Stir to blend well, add wine and cook 5-7 minutes more. Remove from heat.
Combine egg yolk, lemon juice and add to skillet, blend well. Add parsley and last tablespoon of butter. Return to heat on low, stirring constantly 1 to 2 minutes until creamy
serve hot/warm
