Mushroom Sauce

For the mushroom sauce, sweat finely chopped onion in hot butter until translucent.

Add finely sliced mushrooms, cover with lemon juice and a little soup and simmer on low heat for about 10 minutes.

Stir flour and 1 cup water until smooth, add to mushrooms and stir until boiling. Season with lemon juice, white pepper and salt.

Remove the pot from the heat. Whisk egg yolk and cream, finely chopped parsley and thicken the mushroom sauce with it.

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