Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 kg Mushrooms (king boletes 2 tb To 3 tb flour
-and/or chanterelles) Salt and pepper to taste
(a generous 2 lbs) 1/8 l Cream (1/2 cup plus 1/2
100 g Butter (7 Tbsp) -Tbsp)
1/2 l Water or beef broth (2 cups 2 bn Parsley
-plus 2 Tbsp)

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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