Mushroom in Creamy Buttermilk ("Fungi in Smetane")

Name: Mushroom in Creamy Buttermilk
Yield: 8
Ingredients: "1/2 kg of large mushrooms, cut into coarse pieces"; "3 spoons (of soup) of butter"; "1 1/2 spoons (of soup) of wheat flour (more or less"); "1 cup of creamy buttermilk"; "1 spoon (of tea) of lemon juice"; "to taste with salt and pepper"

1
"1/2 kg of large mushrooms, cut into coarse pieces"
2
"3 spoons (of soup) of butter"
3
"1 1/2 spoons (of soup) of wheat flour (more or less")
4
"1 cup of creamy buttermilk"
5
"1 spoon (of tea) of lemon juice"
6
"to taste with salt and pepper"

Ingredients

1
"1/2 kg of large mushrooms, cut into coarse pieces"
2
"3 spoons (of soup) of butter"
3
"1 1/2 spoons (of soup) of wheat flour (more or less")
4
"1 cup of creamy buttermilk"
5
"1 spoon (of tea) of lemon juice"
6
"to taste with salt and pepper"

Directions

1
"Sauté the mushroom in hot butter for 7 minutes, stirring frequently with a wooden spoon"
2
"Add the flour"
3
"Cook over medium heat for another 5 minutes"
4
"Add the creamy buttermilk and lemon juice"
5
"Cook for 10 minutes, stirring frequently, until the sauce has the consistency of slightly whipped cream"
6
"The liquid content of the mushrooms varies; if the sauce seems too watery, add a little more flour, about 1/2 spoon at a time"
7
"If the sauce is too thick, add a little warm water"
8
"Season with salt and pepper to taste"
9
"Serve warm, but not scalding hot"
10
"Serves 8 portions"
11
"Note: The mushrooms can also be placed in an 8-cup capacity baking dish and sprinkled with grated cheese and baked to brown."