Title: The countess's mushrooms
 Categories: Entrees, Pasta, Usenet
      Yield: 2 Servings
 
      1 lb Mushrooms, fresh
      4 T  Butter
      2 T  Flour
      2 t  Broth
  1 1/2 c  Sour cream
      2 T  Lemon juice
      1 t  Garlic powder
      2 t  Onion powder
    1/2 t  Nutmeg
    1/2 t  Tarragon
    1/4 t  Curry powder
    1/2 t  Black pepper,
           -freshly ground
    1/4 t  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
  
  :