|
Never miss another recipe... Sign up for our free monthly newsletter today!
Subscribing will not result in more spam! I guarantee it! NEWSLETTER
• Current Issue• Newsletter Archive • Sign Up Now 
Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
      |
|
 |
Mushroom Roll With Lemon Sauce |
|
Serves: 8 Print this RecipeVegetable oil 1 1/2 pounds mushrooms minced fresh 6 eggs separated 1/2 cup butter or margarine, melted 1/2 teaspoon salt 1/4 teaspoon white peppers freshly ground 2 tablespoons lemon juice fresh 5 mushrooms fresh for garnish, sautéed 2 tablespoons parsley chopped fresh * Part two. 1 cup mayonnaise real 2 eggs 3 tablespoons lemon juice fresh 1 teaspoon lemon peels grated 1/2 teaspoon salt 1 teaspoon dijon style mustard Brush a jelly roll pan with vegetable oil; line with wax paper letting paper extend 3 inches on each end. Brush paper with vegetable oil and set pan aside. Put mushrooms in food processor and mince with metal blade or mince by hand. (If using food processor, mince about 1/4 of the mushrooms at a time.) Put minced mushrooms in the corner of a dish towel, a handful at a time; wring out to remove excess moisture. Place mushrooms in a bowl. Beat egg yolks until fluffy. Add to mushrooms with melted butter or margarine, salt, pepper and lemon juice. (For a flavor change add 1 teaspoon dried tarragon or dried rosemary or 2 tablespoons fresh minced parsley to the mushroom mixture.) Beat egg whites until they form soft peaks; fold into mushroom mixture. Pour batter into prepared pan, spread evenly and bake in a preheated 350° F oven 20 to 25 minutes, or until mixture starts to pull away from sides of pan. Turn out onto 2 overlapping greased sheets of wax paper; using paper to help, roll up like a jelly roll. Prepare Lemon Sauce. Lemon Sauce: *In small saucepan stir together all ingredients (with wire whisk) until smooth. Stir over medium-low heat until thick but do not let boil. Drizzle Lemon Sauce over roll and garnish with 5 sautéed mushrooms and chopped parsley. Makes 1 2/3 cups. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Chicken Or Turkey Hash Cornish Hens With Tarragon Stuffing Cranberry Pork Chops Flank Steak Strognoff Fruited Florentine Pot Roast Ham-Spinach Roll With Tarragon-Wine Sauce Homemade Pork Sausage Hot Fish Mousse With Sauce Dugléré Mushroom And Sausage Pie Mushroom Roll With Lemon Sauce Mushroom Tart Party Goulash Pork Chops Veracruz Roast Turkey Sloppy Joes Turkey Or Chicken Velouté |
|
|
Affiliate Program | Privacy Policy | Other Resources | Contact Us
© 2008 DVO Enterprises, Inc. All rights reserved. Sales: 1-888-462-6656 |
