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1 pound regular white mushroom, cleaned,quartered or sliced.
1tbsp lemon juice
1 tbsp unsalted butter
2tbsp minced shallots
1tbsp chopped fresh thyme or 1 teaspoon dried thyme
1/2 bay leaf
1/2teaspoon fresh ground pepper
2cups heavy cream
11/2cups chicken stock
1teaspoon cornstarch dissolved in 1tbsp water
Minced parsley for garnish
1.In a food processor, coarsely chop mushrooms and lemon juice
2.Melt butter in(4-5 quart)sauce pan and lightly saute shallots on medium heat.Add mushrooms,thyme and bay leaf,saute over moderate heat for 10-15 minutes, or until the liquid that is released from the mushrooms disappears
3. Add salt, pepper,cream and chicken stock and bring to boil.Reduce heat and simmer for 20 minutes.
4.Add cornstarch and simmer for 10 minutes, stirring constantly.Correct seasoning and add more lemon juice to taste.
Serves 4. Serve sprinkled with a little parsley.