3/4 stick (6 Tbsp) 75 g butter
1 1/2 lb (700 g) button mushrooms, wiped and trimmed
45 ml (3 level tbsp) chopped onion
2 level tbsp plain flour (All purpose)
450 ml (15 fl oz) fresh single cream
2 egg yolks
3 tbsp (60 ml) sherry
few grains of cayenne pepper
good pinch of grated nutmeg
1 1/2 lb (700 g) button mushrooms, wiped and trimmed
45 ml (3 level tbsp) chopped onion
2 level tbsp plain flour (All purpose)
450 ml (15 fl oz) fresh single cream
2 egg yolks
3 tbsp (60 ml) sherry
few grains of cayenne pepper
good pinch of grated nutmeg
method
1. Heat 50 g (2 oz) butter until it bubbles, add the mushrooms and onion and saute until almost tender. Drain well.
2. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat. Warm the fresh cream and stir it gradually into the pan. Stir over a gentle heat until the mixture thickens. Mix the egg yolks with the sherry and stir into the sauce
3. Stir the mushrooms and onions into the sauce with the cayenne, nutmeg and a good pinch of salt and heat through gently. Spoon on to slices of hot toast and serve immediately.
2. Melt the remaining butter in a pan, stir in the flour and cook gently for 1 minute, stirring. Remove from the heat. Warm the fresh cream and stir it gradually into the pan. Stir over a gentle heat until the mixture thickens. Mix the egg yolks with the sherry and stir into the sauce
3. Stir the mushrooms and onions into the sauce with the cayenne, nutmeg and a good pinch of salt and heat through gently. Spoon on to slices of hot toast and serve immediately.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
