Burgundy mushrooms - butter busters^

10 ----------

Ingredients

Quantity Ingredient
3 pounds Fresh mushrooms
2 cups Liquid Butter buds
½ teaspoon Pepper
1 teaspoon Garlic powder
2 teaspoons Beef bouillon
1 large Onion, chopped
2 cups Burgundy wine or cooking wine (can use sherry)

Directions

Saute onions in Butter Buds until soft, about 5 minutes. Add sliced, cleaned mushrooms and cook 20-30 minutes. Add wine, pepper, garlic powder and beef bouillon. Simmer about 20 minutes. Serve on top of chicken breasts or mixed in with wild rice as a side dish. (Mushrooms may be prepared in microwave to reduce preparation time). Per serving: 98cal., 0.5g fat (5%), 0mg chol., 2g fiber, 3g rpo., 11g carb., 467mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-21-95

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