Melt the butter in a large skillet. Clean and thinly slice the mushrooms
Add to the skillet and cover.
Cook for 10 minutes.

Add water, salt and pepper.
Cover and cook until the mushrooms are soft- about 30 minutes.
Put the flour into a bowl, add 1/2 cup water and the cream.
Whisk until smooth.Add this to the simmering mushrooms.
Cook for a couple of minutes, stirring constantly,
until the gravy thickens.Add beef base to taste.

If you would like to make Cream of Mushroom Soup from this- just add more liquid.

My mother has fond memories of this dish.

When she was about 10 or 11 years old,
her father would leave early in the morning, before sunrise,
to hike to his special place- deep in the woods-
where he had found a lot of mushrooms growing.
It was a 4 or 5 hour hike each way.
When he came home he always had bags and bags full
of wild mushrooms.

They would all clean them,
my grandmother and grandfather would slice them
and they would be dried for the winter.
He would do this several times each year.
I remember going to visit my grandparents in Austria
and having the best tasting mushroom soup
made from several different kinds of wild mushrooms.

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