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| 3 Esslöffel | butter |
| 1/2 x ca. 450 g | Assorted exotic or domestic mushrooms; cleaned, and |
| | Thinly sliced |
| 2 Esslöffel | shallots chopped |
| 3 Esslöffel | flour |
| 1/2 Tasse | Chicken Bouillon |
| 1/2 Tasse | Non-fat yogurt |
| 2 Esslöffel | Freshly-chopped herbs; parsley; chives, |
| | thyme |
| 2 Esslöffel | lemon juice |
| | salt |
| | black pepper freshly ground |
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Put the butter into a saucepan over medium heat and melt until it begins to bubble. Add the mushrooms in one layer and saute over high heat, trying to avoid shaking the pan which will make it cool off too quickly and steam the mushrooms. Lower the heat, add the shallots and cook 2 minutes. Season with salt and pepper. Add the flour by sprinkling it evenly over the mushrooms. Cook for 1 minute, add the bouillon and simmer for 2 minutes. Add the yogurt, stir to combine, add the herbs, finish with lemon juice and adjust the seasoning. Serve with chicken, fish or pork. This recipe yields sauce for 4 to 6 servings.
Recipe
Network - (Show # Ml-1C30)
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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