Schwaemme (mushrooms) Recipe

Schwaemme (mushrooms) Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 kilo: Mushrooms, king boletes and/or chanterelles
, a generous 2 lbs
100 gram: Butter, 7 Tbsp
1/2 liter: Water or beef broth, 2 cups plus 2 Tbsp
2 tbsp: To 3 tb flour,
Salt and pepper to taste,
1/8 liter: Cream, 1/2 cup plus 1/2 Tbsp
2 bunch: Parsley,

Directions:

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

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


Source from luhu.jp