Schwaemme (Mushrooms)
mushrooms
1 kg mushrooms (king boletes and/or chan; terelles)
1 (a generous 2 lbs)
100 gm butter (7 tbsp)
1/2 liter water or beef broth (2 cups plus 2; tbsp)
2 tablespoon to 3 tb flour
1 salt and pepper to taste
1/8 liter cream (1/2 cup plus 1/2 tbsp)
2 bunch 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
Yield: 4 servings