These Mushrooms in Lemon Sauce are so delicious, you will want more. The sauce takes a few quick steps, requires only consistent whisking and low heat; it is really quite easy to make. Egg is used to emulsify the sauce. I use the cooking liquid, mushroom broth, to give the lemon sauce flow and a mellow inviting bottom flavor. The lemon excites the senses and makes the mushrooms delightful as a side, a meal, on pasta, on breaded chicken cutlets, the list goes on.
1 pound fresh Porcini or Crimini Mushrooms
3 tablespoons Butter
1 tablespoon finely chopped Parsley
Salt and Pepper to taste
1 tablespoon White Rice Flour
1 Egg Yolk
Juice of 1 Lemon (approximately 2 tablespoons)
Prep & Cook the mushrooms: wipe them clean and slice them thin. Add 2 tablespoons of butter to a sauté pan, add the sliced mushrooms, sprinkle with salt and pepper and toss to coat the mushrooms in the melted butter. Raise the heat to medium high, place a lid on the pan and allow the mushrooms to sweat out their liquid. Once the have shrunken and are cooked, remove them and set aside. Reserve the mushroom cooking liquid and set aside. Separate yolk from egg and set it aside.
Make the Sauce: On low heat, melt the remaining butter and whisk in the white rice flour until the butter is thickened. Whisk in the egg yolk, followed by the lemon juice, vigorously whisk until all is emulsified, then add the reserved mushroom cooking liquid. Continue to whisk for a minute until all is combined and has become a sauce.
Fold the mushrooms into the sauce and thoroughly coat, sprinkle with parsley and serve immediately.
“Mushrooms in Lemon Sauce” by Liz Conforti, Forget What You Know About Wheat(c) 2015
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