Name: Mushrooms and Onions in Wine Sauce
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

We must understand how to separate our “who” from our “do.” What we do does not gain us God’s affection. Who we are by virtue of His unconditional love constrains us through the power of our gratitude to obey Him. If we ever invert these relationships (as is the instinctive, natural impulse of all humanity) by assuming that who we are before God is a consequence of what we do for Him, then we make God’s love conditional and our security questionable.

Bryan Chapell

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.

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