Title: Champignons a la Creme
Categories: Vegetable Side Dish
Yield: 4 Servings

1	lb	Mushrooms
4	tb	Unsalted butter
		Salt and black pepper to taste
1	tb	Flour
1/2	c	Heavy cream
1	tb	Chopped parsley
1		Lemon; juice of
		Mixed herbs as desired

Wipe the mushrooms with a damp paper towel. Trim the stalks level with the caps. Melt the butter in a pan and saute the mushrooms for 1- 2 minutes , tossing to coat them evenly with the butter. Season to taste with salt, freshly ground pepper, and the mixed herbs. Cook for a few more minutes to draw out the juices of the mushrooms. Sprinkle the flour into the pan and stir thoroughly with a wooden spoon to blend all the cream. Bring the sauce to a boil, stirring continuously until it has thickened. Allow to simmer over low heat for 1-2 minutes, then add the chopped parsley and lemon juice and serve the mushrooms immediately.

Serving Ideas : Serve them with broiled meat, chicken or on buttered

Posted to MM-Recipes Digest V4 #7 by Dianne Weinsaft on Sep 21, 1997

Recipe by: Reader's Digest Creative Cooking-1973

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