Review of last recipe (photo above) - I didn't realize that the potatoes should have been totally cooked, and didn't really know what the instructions meant by shred.  I started to grate them and tried to mash them into the cheese mixture.  Since the inner part of the potatoes were on the firm side, I assumed they would cook more in the oven, but they didn't, so it was really a miss. 

TODAY'S RECIPE - MUSHROOMS IN LEMON SAUCE (Funghi Brodettati)

Serves 6

5 tbsp unsalted butter
2 lbs. mushrooms, washed and sliced
coarse salt and freshly ground pepper
1 tbsp flour
1/2 cup dry white wine
2 egg yolks
2 tbsp lemon juice
1 tbsp chopped parsley
Melt 4 tbsp of the butter in a skillet large enough to contain the mushrooms, then add the mushrooms, and saute over high heat.  Add salt and pepper to taste and cook until all the liquid from the mushrooms has been absorbed.  Sprinkle the flour over the mushrooms, and add the white wine.  Cook for 5-7 minutes, or until the sauce has thickened.

Mix the egg yolks and lemon juice together, and add to the the skillet off the flame.  Mix thoroughly with a wooden spoon.  Add the chopped parsley and mix well.  Add the remaining 1 tbsp butter and briefly replace the skillet on a low flame, stirring constantly for 1-2 minutes, until the mixture becomes creamy.  Serve immediately.