| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | German | German | 4 | Servings |
INGREDIENTS
| 1 | kg | Mushrooms, king boletes |
| and/or chanterelles | ||
| a generous 2 lbs | ||
| 100 | g | Butter, 7 Tbsp |
| 1/2 | Water or beef broth, 2 cups | |
| plus 2 Tbsp | ||
| 2 | T | To 3 tb flour |
| Salt and pepper to taste | ||
| 1/8 | Cream, 1/2 cup plus 1/2 | |
| Tbsp | ||
| 2 | Parsley |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 304
Calories From Fat: 237
Total Fat: 27.1g
Cholesterol: 75.4mg
Sodium: 408.5mg
Potassium: 731.7mg
Carbohydrates: 11.5g
Fiber: 3.8g
Sugar: 1g
Protein: 7.1g