*** Sauté onion in butter in a large skillet till soft. Stir in mushrooms and cook till liquid evaporates. Stir in lemon juice, salt and pepper. Combine cornstarch and water in small cup. Heat cream in saucepan to almost a boil. Remove from heat and add cornstarch mixture. Return to heat and stir constantly until thickened. Stir sauce into mushrooms. Use this filling for a stuffed mushroom or mushroom tart recipe. In either recipe, serve hot and sprinkle with gruyere cheese prior to baking in oven at 400F for 10 minutes.
Cajun Country -- New Iberia, Louisiana