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MUSHROOM STEW:
Olive oil
1 large onion – diced
2 tsp fresh chopped rosemary
8 ounces portabella mushrooms
8 ounces white mushrooms
Can of peeled tomatoes
2 garlic cloves, minced
White wine vinegar
2 tsp paprika
1 cup of sour cream
2 tbsp flour
Chopped parsley
IN A POT:
Heat oil and add onions and rosemary. Cook until lightly browned – about 12 minutes.
White wine vinegar that sucker! Add more oil and cook mushrooms. Saute until browned – about 5 minutes.
Salt and pepper, then cover with 1.5 cups water. Cover and cook with low heat at a simmer for 30 minutes.
In a small bowl mix flour with water until smooth, add sour cream and mix well.
Pour mixture into mushroom stew. Add crushed garlic, cook for a few minutes. Make Klimp balls. Reduce to simmer and add Klimp.
Top with chopped parsley.
KLIMP BALLS:
1 egg, lightly beaten
1 1/2 cups milk
1 1/2 teaspoons salt
1/2 teaspoon sugar
1 3/4 cup all purpose flour
Whisk together everything but flour. Gradually add flour in, mixing until smooth.
In boiling water/stew drop the mixture by tablespoon globs and let them cook. When they float to the surface they are done!
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