0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables, Meats Sauces, Vegetables 8 Servings

INGREDIENTS

8 sm White onions
1/2 lb Medium sized mushrooms
2 tb Chopped parsley
4 tb Butter
1/2 tb Flour
1/2 Bay leaf
1/2 ts Salt
1 pn Cayenne
1/2 c Chicken stock
2 tb Dry white wine

INSTRUCTIONS

Peel onions. Wipe off mushrooms with damp cloth, cutting off a narrow slice
from each stem end. Chop parsley, reserving half of it for garnish. Melt
butter over low heat in a large skillet. Saute onions 8 minutes without
permitting them to brown. Add whole mushrooms and turn them 1 minute in
butter to coat. Sprinkle them with flour, and stir. Add parsley, bay leaf,
salt, cayenne, and stock. Stir to blend well. Bring to a boil. Cover and
cook slowly about 10-12 minutes until onions are tender. Stir occasionally.
Add wine. Cover and cook 1 minutes. Remove bay leaf. Place vegetables on
hot serving dish and sprinkle them with reserved parsley.
Hope this is what you wish, It is good as a side dish or served on top of
fish Walt MM
Posted to MM-Recipes Digest V4 #249 by Walt Gray <waltgray@mnsinc.com> on
Wed, 11 Sep 1996.

A Message from our Provider:

“God specializes in surprise endings”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?