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Schwaemme (Mushrooms)

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      Title: SCHWAEMME (MUSHROOMS)
 Categories: German
      Yield: 4 Servings
 
      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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