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Yield: 4 Servings
Ingredients:
* 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
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
Ingredients:
* 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
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
