| 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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