.RH MOD.RECIPES-SOURCE MUSHROOMS-1 MV "23 Feb 87" 1987
.RZ "THE COUNTESS'S MUSHROOMS" "A rich treat for mushroom lovers"
This recipe originated in \fIKen Kelly Cooks\fR, and is
presented with only minor additions and changes.
.IH "serves 2 gluttons"
.IG "1 lb" "fresh mushrooms" "500 g"
sliced
.IG "4 Tbsp" "butter" "60 g"
.IG "2 Tbsp" "flour" "30 ml"
.IG "2 tsp" "broth" "10 ml"
.IG "1\(12 cups" "sour cream" "35 cl"
.IG "2 Tbsp" "lemon juice" "30 ml"
.IG "1 tsp" "garlic powder" "5 ml"
.IG "2 tsp" "onion powder" "10 ml"
.IG "\(12 tsp" "nutmeg" "2.5 ml"
.IG "\(12 tsp" "tarragon" "2.5 ml"
.IG "\(14 tsp" "curry powder" "1 ml"
.IG "\(12 tsp" "black pepper," "2.5 ml"
fresh ground
.IG "\(14 tsp" "salt" "1 ml"
(or to taste)
.PH
.SK 1
In a large frypan, melt the butter.
Saut\z\(aae mushrooms in butter until tender (about 5 minutes).
.SK 2
Mix flour and chicken base together.
Sprinkle over mushrooms.
Cook one more minute, stirring.
.SK 3
Add sour cream, lemon juice, and all seasonings.
Cook 2 to 3 minutes more, stirring.
.NX
We use chicken broth or chicken bouillon. If you use a vegetable broth this
is a vegetarian dish.
.PP
If you can resist digging in right away, cook this ahead of
time to give the flavors a chance to mellow.
At serving time, rewarm carefully over low heat.
This is wonderful as a main dish served over rice, noodles
or fettucini Alfredo.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, 10 minutes cooking.
.I Precision:
approximate measurement OK.
.WR
Kathy Marschall
Submitted for her by David Messer.
Lynx Data Systems, Minneapolis, Minnesota, USA
dave@viper.UUCP    {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave