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.

* 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.

{amdahl, ihnp4, rutgers}!{dayton, meccts}!viper!dave