Instructions: If using whole mushrooms, wipe the mushrooms clean; do not wash. Trim and slice them. Saute over high heat in 2 tb butter for 5 minutes, stirring often.

Scatter the parsley and sage over the mushrooms and season with salt and pepper.

In a sauce pan melt the remaining butter and stir in the flour, egg yolk and lemon juice. Stir well and place over low heat for a few minutes to thicken, but do not boil.

Pour this sauce over the mushrooms and turn off the heat. Transfer to serving dish and serve immediately.

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