* Crossposted from: RECIPES
Here is recipe that I learned to cook many years ago when I started to cook
roasts  and other complicated things at the time.  That was more than boiled
eggs and kraft dinner.
MMMMM----- Recipe via Meal-Master (tm) v8.04
 
      Title: Champignons a la creme
 Categories: Vegetables
      Yield: 4 Servings
 
      1 lb Mushrooms
      4 tb Unsalted butter
           Salt and black pepper
           Dried mixed herbs
      1 tb Flour
    1/2 c  Heavy cream
      1 tb Chopped parsley
           Juice of 1/2 lemon
 
  Wipe the mushroom with a damp towel.  Trim the stalks level with the
  caps. Melt the butter in a pan and saute the mushrooms for 1 to 2
  minutes tossing to coat them evenly with butter.  Season to taste
  with salt, freshly ground pepper and the mixed herbs.  Cook for few
  more minutes to draw out the juices of the mushrooms.  Sprinkle the
  flour into the pan and stir thoroughly with a wooden spoon to blend
  the ingredients.  Gradually stir in all the cream.  Bring the sauce
  to a boil, stirring continuosly until it has thickened.  Allow to
  simmer over low heat for 1 to 2 minutes then add the chopped parsley
  and lemon juice and serve the mushrooms immediately.
  From Readers Digest Creative Cooking.
 
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... 13 witches in a bathtub: A self-cleaning coven.
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