Ingredients
2 T butter
3 oz mushrooms, sliced
1 shallot, finely chopped
1 t fresh lemon juice
2 T flour
2/3 c vegetable stock
1/3 c cream
1 T fresh tarragon, chopped
1/8 t nutmeg
Preparation
Saute mushrooms in butter for 5 minutes Add shallot and lemon juice, cook for 3 min. Stir flour into mushrooms until blended Add stock, stir until smooth and thick Stir in cream, tarragon and nutmeg Do NOT allow sauce to simmer
