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