Title: The Countess's Mushrooms
Categories: Pasta Blank
Yield: 2 Servings

1	lb	Mushrooms, fresh
4	tb	Butter
2	tb	Flour
2	ts	Broth
1 1/2	c	Sour cream
2	tb	Lemon juice
1	ts	Garlic powder
2	ts	Onion powder
1/2	ts	Nutmeg
1/2	ts	Tarragon
1/4	ts	Curry powder
1/2	ts	Black pepper, freshly ground
1/4	ts	Salt (or to taste)

In a large frying pan, melt the butter. Saute mushrooms in butter until tender (about 5 minutes). Mix flour and chicken base together. Sprinkle over mushrooms. Cook one more minute, stirring. Add sour cream, lemon juice and all seasonings. Cook 2 to 3 minutes more, stirring.

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.

NOTES:

* A rich treat for mushroom lovers -- This recipe originated in "Ken Kelly Cooks," and is presented with only minor additions and changes. Yield: serves 2 gluttons.

: Difficulty: easy. : Time: 15 minutes preparation, 10 minutes cooking. : Precision: approximate measurement OK.

: Kathy Marschall : Submitted for her by David Messer. : Lynx Data Systems, Minneapolis, Minnesota, USA : dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave

: Copyright (C) 1986 USENET Community Trust

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