Fricassee mushrooms

Fricassee mushrooms

Ingredients

• 500g white mushrooms
• 500g portobello mushrooms
• 2 romaine lettuce
• 1 grated carrot
• 1 small bunch of chopped dill
• 1 bunch of spring onions
• 1 onion chopped
• 3 cups of vegetable stock
• 200ml olive oil
• Salt
• Black Pepper
• Ingredients for Egg Lemon Sauce (avgolemono)
• 1 egg
• 1 lemon zest and juice
• 1 tbsp cornstarch

Directions

1. In a deep pot add the olive oil and heat it, then put the chopped onion and sauté When it is nice and shiny add the sliced mushrooms gradually sauté because if we put them all together at once they will remove all their liquids and caramelize. Then, after we have added the mushrooms, we add the vegetable stock, salt, pepper, chopped lettuce, chopped spring onions, dill, and carrot. Add enough water to cover the mushrooms, and boil until the lettuce are soft. Then we make the egg sauce, in a bowl, we put the egg, the zest, the lemon juice, and the corn starch, we beat with a hand blender and we add a little of the hot mushroom broth until our mixture gets warm, we empty it in the pot, let it boil and it is ready! It also becomes vegan if we remove the eggs and put only lemon and cornstarch. Garnish with dried mushrooms and carrots.