This delicious mushroom filling is well suited to breads, rolls and savory pastries.

Mushroom Filling
Serves: 2 1/2 Cups
  • Enriched White Sauce, see Recipe (see Notes)
  • 2 Tablespoons butter
  • 1/2 pound fresh mushrooms; thinly sliced
  • 2 green onions and green tops; finely chopped
  • 1 Tablespoon minced fresh parsley
  • salt and white pepper, to taste
  • 3 egg whites
  1. Prepare white sauce as directed. In a skillet over medium heat, melt butter. Add mushrooms, onions, and parsley; saute until mushrooms are tender. Add mushroom mixture to white sauce. Taste and add salt and pepper as needed.
  2. In a bowl beat egg whites until stiff peaks form. Fold egg whites into sauce mixture.
Made with 3 egg yolks instead of 2 yolks.

Yield: 2 /12 cups.

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