| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Button mushrooms |
| 4 | Spring onions; or 1 onion | |
| 2 | tb | Lemon juice |
| 2 | Cloves garlic | |
| 2 | Bay leaves | |
| 1 | ts | Brown sugar |
| Salt and black pepper | ||
| 1 | Glass white wine; or stock | |
| 1/2 | ts | Marjoram |
| Parsley |
INSTRUCTIONS
Chop the onions and cook gently in a small amount of the wine or stock, for just a few minutes. Add the cleaned mushrooms, juice and seasoning, bay leaves and marjoram. Cook gently until the watery liquid has evaporated, about 15 minutes. Now add the garlic and the rest of the wine, bring to a boil and then leave to cool. Stir in about a TBSP of fresh parsley. To make this dish really work, it must be left for several hours before serving and is good with fresh brown rolls. Adapted from "Healthy eating for a new age" by Joyce D'Silva Posted to fatfree digest by "andy&shell" <andy.shell@virgin.net> on Dec 3, 1998, converted by MM_Buster v2.0l.
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