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Mushrooms in Cream Sauce - Pilzen in Sahnesosse

2 lbs fresh mushrooms
14 lb bacon, diced
14 cup butter or 14 cup margarine
2 large onions, diced
1 cup white wine
12 teaspoon salt
14 teaspoon pepper
14 teaspoon paprika
1 pinch nutmeg
1 pinch mace
1 cup heavy cream
12 lemon, juice of, medium
2 sprigs parsley


Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frying pan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil! Garnish with parsley and serve with noodles or dumplings.

Source: www.food.com