Creamy Mushroom Ragout With Egg Yolks

Ingredients

• 1/2 lb fresh mushrooms
• 1 tbsp butter
• 1 tsp finely chopped onion
• Salt and pepper to taste
• 2 egg yolks, well-beaten
• Finely minced parsley for garnish

Method

1. 1 Wash mushrooms, remove skins and stems, and dice the caps. Stew the skins and stems in water for 20 minutes, then strain to create a broth.
2. 2 Add the mushroom dice, butter, onion, salt, and pepper to the broth. Cook until tender.
3. 3 Remove from heat. Stir in the beaten egg yolks briskly, then immediately turn onto a platter.
4. 4 Sprinkle with minced parsley and serve very hot.