Recipe - Schwaemme (Mushrooms)

1 kg Mushrooms (king boletes
and/or chanterelles)
(a generous 2 lbs)
100 g Butter (7 Tbsp)
One half l Water or beef broth (2 cups
plus 2 Tbsp)
2 tablespoon To 3 tablespoon flour
Salt and pepper to taste
1/8 l Cream (One half cup plus 1/2
Tbsp)
2 bn Parsley

In Swabia this refers only to king boletes with their yellow green
underneath side, who do not discolor when cut into, and to the yellow,
firmstemmed chanterelle.

a few drops lemon juice

Clean the mushrooms. On larger king boletes, remove the greenish
underneath side of the cap. Cut large mushrooms into 1/6inch thick
slices. In a wide saucepan, melt the butter, then add mushrooms and water
or broth. The mushrooms will be tender shortly after the liquid reaches a
rolling boil. Stir in the flour paste, and briefly bring to a boil again.
Remove from the heat. Stir in the cream and chopped parsley, and season to
taste. Serve with potato dumplings or bread dumplings.

Serves 4.

From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer
Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer)

Posted by: Karin Brewer, Cooking Echo, 9/92

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini