Mushroom Sauce With Pancakes
|Fresh mushrooms||1⁄2 Pound, sliced|
|All purpose flour||2 Tablespoon|
|Light cream||1 Cup (16 tbs)|
|Dry sherry||1 Tablespoon|
|Lemon juice||2 Teaspoon|
|Parmesan cheese||2 Tablespoon, grated|
In skillet cook mushrooms in butter till tender, about 5 minutes.
Stir in flour and salt.
Add cream all at once.
Cook quickly, stirring constantly, till mixture is thick and bubbly.
Remove from heat; stir in dry sherry and lemon juice.
Spoon 1 rounded tablespoon onto unbrowned side of each pancake, and roll up.
Place rolled pancakes in 9x9x2-inch baking pan.
Sprinkle with grated Parmesan cheese and paprika; dot with remaining butter.
Cover and preheat electric skillet to 350° with vent closed.
Place baking pan on rack; cover skillet and bake pancakes till heated through, about 30 minutes.