| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Vegetarian |
Entrees, Pasta, Usenet |
2 |
Servings |
INGREDIENTS
| 1 |
lb |
Mushrooms, fresh |
| 4 |
tb |
Butter |
| 2 |
tb |
Flour |
| 2 |
ts |
Broth |
| 1 1/2 |
c |
Sour cream |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Garlic powder |
| 2 |
ts |
Onion powder |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Tarragon |
| 1/4 |
ts |
Curry powder |
| 1/2 |
ts |
Black pepper, freshly ground |
| 1/4 |
ts |
Salt (or to taste) |
INSTRUCTIONS
In a large frying pan, melt the butter. Saute mushrooms in butter until
tender (about 5 minutes). Mix flour and chicken base together. Sprinkle
over mushrooms. Cook one more minute, stirring. Add sour cream, lemon juice
and all seasonings. Cook 2 to 3 minutes more, stirring.
We use chicken broth or chicken bouillon. If you use a vegetable broth
this is a vegetarian dish.
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.
NOTES:
* A rich treat for mushroom lovers -- This recipe originated in "Ken Kelly
Cooks," and is presented with only minor additions and changes. Yield:
serves 2 gluttons.
: Difficulty: easy.
: Time: 15 minutes preparation, 10 minutes cooking.
: Precision: approximate measurement OK.
: Kathy Marschall
: Submitted for her by David Messer.
: Lynx Data Systems, Minneapolis, Minnesota, USA
: dave@viper.UUCP
{amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave
: Copyright (C) 1986 USENET Community Trust
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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