- 1 tablespoon [15 g] butter
- 1/4 cup [60 mL] fine breadcrumbs
- 1/2 pound [227 g] freshly thinly sliced mushrooms
- 1 tablespoon [15 mL] freshly squeezed lemon juice
- 1/4 teaspoon [1 mL] dried dill
or
2 teaspoons [10 mL] freshly finely chopped dill
- 4 green onions, finely chopped
- 2 tablespoons [30 g] butter
- 3 tablespoons [26.25 g] flour
- 1 cup [250 mL] heavy cream [35% m.s.g.]
- 2 egg yolks, each slightly beaten separately
- Salt and pepper, to taste
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- Melt 1 tablespoon [15 g] butter on 'HIGH' for 1 minute.
- Stir in breadcrumbs.
- Microwave on 'HIGH' for 3 to 5 minutes, stirring every minute, until golden brown.
- Set aside.
- Mix together mushroom slices, lemon juice, dried or fresh dill, green onions and remaining 2 tablespoons [30 g] butter.
- Cover, microwave on 'HIGH' for 4 minutes.
- Stir in flour; slowly pour in cream, still stirring, until very well blended.
- Well mix in beaten eggs, 1 at a time, until well mixed in.
- Microwave for 6 to 8 minutes on 'MEDIUM-HIGH', stirring every 2 minutes, until creamy and thick.
- Salt and pepper.
- Pour mushrooms into a hot, serving dish; evenly top with reserved golden breadcrumbs.
- Leave to rest, into a warm environment, for 3 minutes before serving.
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