| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Sauces, Vegetables |
8 |
Servings |
INGREDIENTS
| 8 |
|
White onions |
| 1/2 |
lb |
Medium sized mushrooms |
| 2 |
T |
Chopped parsley |
| 4 |
T |
Butter |
| 1/2 |
T |
Flour |
| 1/2 |
|
Bay leaf |
| 1/2 |
t |
Salt |
| 1 |
pn |
Cayenne |
| 1/2 |
c |
Chicken stock |
| 2 |
T |
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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