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Delicious - but discard any bits on which the gills are darker than a pale pink. Wash, then halve the mushrooms and their stalks and fry in butter or olive oil. (Most of a mushroom's flavour is oil-soluble.) With the remainder of the fat and juices, make a roux, then (over heat!) add white wine and a scrape of nutmeg until you have made a sauce. Serving suggestion: On hot buttered toast, and covered in sauce. Or, make the sauce very thick, and put sliced mushrooms and sauce in a toasted sandwich maker. Sounds absolutely delicious - have printed this one out!!! I'm hungry already - thanks Rusty! Andy |
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