Ingredients

1/2 lb. wild or cultivated mushrooms, sliced
2 Tbsp. lemon juice
1 Tbsp. finely chopped onion
1/4 C. butter
1/4 tsp. salt
1/8 tsp. black pepper
1 Tbsp. flour
2 Tbsp. freshly grated Parmesan cheese
1 C. heavy cream
2 egg yolks, lightly beaten
2 Tbsp. fine soft bread crumbs

Cooking Instructions

Preheat oven to 425°. Sprinkle mushrooms with lemon juice and place in a small saucepan with onion and 2 Tbsp. butter. Add salt, pepper, flour and cheese and stir to mix. Cover and simmer for 3 minutes. Turn into a shallow baking dish. Mix together cream and egg yolks and pour over mushroom mixture. Sprinkle with bread crumbs and dot with remaining butter. Bake for 10 minutes or until golden. Serves 4.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)