| 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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