| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Dutch |
Sauces, Appetizers |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
|
Medium onion, sliced |
| 4 |
|
Cloves garlic, minced |
| 1/2 |
ts |
Chopped fresh rosemary or |
| 1/4 |
ts |
Dried rosemary leaves, crushed |
| 1/4 |
ts |
Dried thyme leaves, crushed |
| 1 1/2 |
lb |
Fresh mushrooms, thinly sliced |
| 1 |
cn |
Condensed French Onion Soup |
| 1 |
ts |
Lime juice |
| 1/4 |
c |
Dry white wine or dry sherry |
|
|
Chopped fresh parsley |
INSTRUCTIONS
In 6-quart Dutch oven over medium heat, in hot oil, cook onion, garlic,
rosemary and thyme until onion is tender. Increase heat to medium-high. Add
mushrooms. Cook until mushrooms begin to brown. Add soup and lime juice.
Heat to boiling. Reduce heat to low. Cook until mushrooms are tender,
stirring occasionally. Add wine. Cook 3 minutes. Sprinkle with parsley.
Garnish with fresh rosemary and lime slice, if desired. Serve with meat,
rice or noodles. Makes about 2 3/4 cups.
Posted to MM-Recipes Digest V3 #278
Date: Thu, 10 Oct 1996 10:16:57 +0000
From: ray.watson@ukonline.co.uk
A Message from our Provider:
“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”