The Countess's Mushrooms Recipe - Cooking Index
The Countess's Mushrooms Recipe - Cooking Index
| 500 | Fresh mushrooms sliced | |
| 60 | Butter | |
| 30 | Flour | |
| 10 | Broth | |
| 35 | Sour cream | |
| 30 | Lemon juice | |
| 5 | Garlic powder | |
| 10 | Onion powder | |
| 2 1/2 | Nutmeg | |
| 2 1/2 | Tarragon | |
| 1 | Curry powder | |
| 2 1/2 | Black pepper - fresh ground | |
| 1 | Salt - (or to taste) |
1. In a large frying pan, melt the butter. Saute mushrooms in butter until tender (about 5 minutes).
2. Mix flour and chicken base together. Sprinkle over mushrooms. Cook one more minute, stirring.
3. Add sour cream, lemon juice, and all seasonings. Cook 2 to 3 minutes more, stirring.
Author's Notes: This recipe originated in Ken Kelly Cooks, and is presented with only minor additions and changes.
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.
"
Source:
Kathy Marschall
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.