Schwaemme (Mushrooms)
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
mushrooms
king boletes and/or chanterelles |
*
|
| 100 | grams |
butter
|
|
| ½ | litre |
water
or beef broth, plus 2 tbsp |
*
|
| 2-3 | tablespoons |
all-purpose flour
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
cream
plus 1/2 tbsp |
|
| 2 | bunch |
parsley leaves
|
|
| 2-3 |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kg |
mushrooms
king boletes and/or chanterelles |
*
|
| 1E+2 | grams |
butter
|
|
| 0.5 | litre |
water
or beef broth, plus 2 tbsp |
*
|
|
all-purpose flour
|
|
||
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
cream
plus 1/2 tbsp |
|
| 2 | bunch |
parsley leaves
|
|
|
lemon juice
|
*
|
Directions
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.
