Mushrooms in Lemon Sauce, also known as Fricassea di Funghi, is an excellent Italian mushroom dish. I like to serve these delicious mushroom in lemon sauce with some of our favorite steak recipes.
The addition of the egg makes a delicious sauce. In Italian cooking, the term “fricassea” refers to the addition of egg yolk and lemon just before serving, which is an old-fashioned technique that uses eggs to give more body to the dish.
- 2 pounds of fresh mushrooms*
- 3 tablespoons butter, divided
- 2 tablespoons parsley leaves, chopped
- Coarse salt and freshly-ground black pepper to taste
- 1 tablespoon all-purpose flour
- 1 egg yolk
- Juice of 1 lemon
Using a brush and a damp sponge, clean the mushrooms; trim and slice the mushrooms lengthwise.
In a large frying pan over medium-high heat, melt 2 tablespoon butter; add mushrooms and saute for 5 minutes, stirring frequently. Sprinkle parsley over the mushrooms and season with salt and pepper. Reduce heat to low.
In a separate saucepan, melt the remaining 1 tablespoon butter; stir in flour, egg yolk, and lemon juice until combined. Pour the lemon sauce over the cooked mushrooms and stir over low heat (do not let boil) for a couple of minutes until the sauce thickens. Remove from heat and serve immediately.
Makes 6 servings.
* You could use any type of mushroom that you prefer.
Categories:Italian Recipes Mushrooms