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Fresh Mushrooms Sous Cloche

Ingredients
  Fresh mushrooms 1 Pound
  Water 1 Cup (16 tbs)
  White wine 1⁄2 Cup (8 tbs)
  Butter 3 Tablespoon
  Mushroom stock 1 Cup (16 tbs) (As Needed)
  Flour 1 Tablespoon
  Lemon juice 1⁄2
  Egg yolk 1
  Light cream 1⁄4 Cup (4 tbs)
  Toast 1
Directions

Scrub mushrooms.
Combine water, wine, and 1 tablespoon of butter, add to mushrooms.
Bring to boiling point; cover and let simmer 10 minutes.
Drain.
Melt remaining 2 tablespoons butter, blend in flour; add mushroom stock in which mushrooms were cooked, and cook, stirring constantly.
Slice the mushrooms thin; add to sauce with the lemon juice.
Cook 5 minutes.
Beat the egg yolk, add cream.
Gradually add mushroom mixture and mix well.
Pour into heated glass bell, seal bottom of bell with round piece of toast cut to fit.
Turn bell over into porcelain shirred-egg dish

Recipe Summary

Method: 
Boiled
Ingredient: 
Mushroom

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