| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Dutch |
February 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter; (1 stick) |
| 1 |
tb |
All purpose flour |
| 3 |
lb |
Fresh mushrooms |
| 2 |
c |
Dry red wine |
| 2 |
c |
Canned vegetable broth |
| 1/2 |
c |
Chopped onion |
| 4 |
lg |
Garlic cloves; chopped |
| 2 |
ts |
Worcestershire sauce |
|
|
Chopped fresh parsley |
INSTRUCTIONS
Melt butter in heavy large Dutch oven over medium heat. Add flour and stir
to blend. Add mushrooms, wine, broth, onion, garlic and Worcestershire
sauce. Cook until mushrooms are tender and sauce thickens, stirring
occasionally, about 40 minutes. Season to taste with salt and pepper.(Can
be prepared 1 day ahead. Cover and refrigerate. Rewarm before
continuing.)Transfer mushrooms to bowl. Sprinkle with parsley and serve.
Makes about 4 cups.
Bon Appetit February 1995
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