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Mushrooms In Watercress Sauce

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  Butter 1 Tablespoon
  Button mushrooms 4 Ounce, halved (125 Gram)
For sauce
  Watercress 2 1⁄2 Ounce, chopped roughly (65 Gram)
  Green onions 2 , chopped
  Boiling water 5 Tablespoon
  Egg yolks 2
  Milk 2 Tablespoon
  Lemon juice 1 Teaspoon
  Grated nutmeg To Taste
  Salt To Taste
  Pepper To Taste
  Watercress sprig 3 (For Garnish)

1. First, make the sauce. Place the watercress, green onions and boiling water in a small saucepan. Cover and simmer for 5-6 minutes. Leave to cool a little.
2. Beat the egg yolks and milk together.
3. Spoon the watercress mixture into a blender or food processor, add the beaten egg yolks and work until smooth.
4. Return the watercress sauce to a very low heat and stir constantly until it begins to thicken; do not allow it to boil or the sauce will curdle. Season well with nutmeg, salt and pepper, and lemon juice. Keep warm.
5. Melt the butter in a pan, add the mushrooms and fry gently for about 5 minutes.
6. Serve the mushrooms with the sauce poured over, either on toast, or with crusty whole wheat bread. Garnish with watercress sprigs.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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