Mushrooms cream
Instructions
After cleaning the mushrooms, cut into thin slices and moisten with lemon juice.
In a saucepan heat the saucepan, heat butter and a clove of garlic, add the mushrooms, adjust salt and pepper, stir, cover and bring to boiling.
Remove the garlic, remove the mushrooms from the container and put them aside.
In the same saucepan, sift the flour, mix and dilute the mixture with a ladle of lukewarm broth.
Stir the cream, mushrooms and egg yolks.
Cook for 5 minutes, stirring gently.
Switch off as soon as the cream thickens.
