Preparation:
Wash and trim mushrooms. In small saucepan, combine mushrooms, lemon juice, salt, pepper, and oil. Cover.
Cook over brisk flame for 10 minutes. Let cool in cooking juice.
When cold, remove mushrooms to serving dish. To cooking juice, add mustard. Blend well. Pour over mushrooms.
Sprinkle with chopped parsley.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
