Name Creamy mushroom sauce


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* 90 g (3 oz / 1/3 cup) butter
* 125 g (4 oz) mushrooms, sliced
* 155 ml (5 fl oz / 2/3 cup) creme fraiche
* 2 egg yolks
* 60 g (2 oz / 1/2 cup) grated Parmesan cheese
* salt and pepper
* pinch of freshly grated nutmeg
* 125 g (4 oz/1 cup) frozen peas, thawed
* sprig of mint, to garnish

1. In a frying pan, melt 30 g (1 oz/6 teaspoons) butter. Add mushrooms and cook gently until tender. Set aside. In a bowl, beat together creme fraiche, egg yolks. Parmesan cheese, salt, pepper and nutmeg until well combined.
2. In a saucepan, melt remaining butter. Stir in creme fraiche mixture. Add peas and mushrooms. Over a very low heat, cook gently, stirring, until mixture is heated through and beginning to thicken slightly. Serve at once over pasta, garnished with a sprig of mint.

Serves: 4

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