MMMMM----- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
      Title: Schwaemme (Mushrooms)
 Categories: German
      Yield: 4 Portionen
 
      1 kg Mushrooms (king boletes
           -and/or chanterelles)
           (a generous 2 lbs)
    100 g  Butter (7 Tbsp)
    1/2 l  Water or beef broth (2 cups
           -plus 2 Tbsp)
      2 tb To 3 tb flour
           Salt and pepper to taste
    1/8 l  Cream (1/2 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, firm-stemmed 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
  1/6-inch 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
 
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