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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