INGREDIENTS

INSTRUCTIONS

Melt the butter in a small pan (about 1-quart size). Add the  mushrooms
to the pan and cook over medium heat until all the liquid  that cooks
out of them has evaporated and you just have the oil from  the butter
(in the pan with the mushrooms). Stir frequently so they  brown, but do
not burn.  Add the chopped onion and red wine.  Continue cooking until
all the  liquid has cooked out (you are left with just the oil from the
butter  in the pan, with the mushrooms and onions). IT IS VERY
IMPORTANT THAT  THERE BE NO LIQUID LEFT IN THE PAN OTHER THAN THE OIL
FROM THE  BUTTER. (The onions may cook down until you can't see them.)
Add the flour to the mushroom mixture.  Stir well so that the oil  from
the butter is absorbed by the flour. Add the entire can of  chicken
broth at once and stir well. The broth and the flour/butter  mixture
should combine to make a thick liquid. This may not thicken  until it
starts to boil. Stir constantly, or the mixture will stick  to the
bottom of the pan.  Add enough water to make the gravy have a
consistency you like. I  like mine thick, so a cup of water is enough.
Lower the heat. Add the  dried minced garlic and cook over low heat
until the garlic flakes  absorb enough liquid to no longer be crunchy.
Cathe's notes:  Created in California, 1976.  Vicki's notes:  When
Cathe first gave me this recipe (mid '80s), it said to saute the  onion
in 1 T olive oil (then remove onions). Then cook only 1/2 pound  of
mushrooms in the oil, and add 1/4 t garlic salt (no garlic  flakes).
The recipe said to brown the mushrooms until no juice was  left and
mushrooms were "squeaky." Then add half the wine, cook down,  add rest
of wine, and cook down.  Return onions and add just 1 tablespoon of
butter; stir in 1/4 cup of  flour, stirring frequently, till very
brown. Then it said to add half  the chicken broth, mix well, add rest,
and cook at "gentle bubble"  till thickened.  "If too thick, add up to
1/2 cup of water; cook at slow bubble till  flour taste is gone."  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 728
Calories From Fat: 437
Total Fat: 49.7g
Cholesterol: 122.1mg
Sodium: 910.4mg
Potassium: 1960.3mg
Carbohydrates: 54.2g
Fiber: 8g
Sugar: 16.3g
Protein: 25.2g