Ingredients
1 kg mushrooms mushrooms
2 lemons
40 g butter
2 tbsp thick cream
1 bunch parsley
50 ml white wine
sunflower oil
pepper
salt
Method
Cut mushrooms sliced thick 0.5 cm. In a pan melt the butter, put is 2 tbsp sunflower oil, pour the white wine and allow to boil. Add the sliced mushrooms and sauté them, so that they remain slightly resilient. Remove with latticed spoon and in the same oil on low heat add the cream and chopped parsley. Remove from heat and after a minute add pepper and lemon juice. Pour the mushrooms and stir gently. The salad is served chilled, stayed at least 2 hours in the refrigerator.
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Comments
sounds tasty to try.
I make this salad with the same products in a slightly different technology, but I think the end result is the same. I think only that lemon juice is a lot of background on these products, I would put most juice of one lemon, maybe less. Very tasty!