Remove the stems of the mushrooms, wash in running water and rub with lemon to avoid them turning black. Slice thinly and add to hot butter in a frying pan to allow them to render all their water. Combine the egg yolks and the cream in a mixing bowl, salt, pepper, add a pinch of nutmeg. Pour the mushrooms into small individual bowls or dishes, coat with a little sauce, sprinkle with grated GruyÅre cheese and gratin in a hot oven (500F).
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2 lbs button mushrooms
1 lemon
4 egg yolks
1 cup cream
3 1/2 oz GruyÅre cheese, grated
1/3 cup butter
salt, pepper, nutmeg
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10
mn
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15
mn
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This appetizer can also be served with grilled or roast meat.
