Mushrooms and onions in wine sauce
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | smalls | White onions |
| ½ | pounds | Medium sized mushrooms |
| 2 | tablespoons | Chopped parsley |
| 4 | tablespoons | Butter |
| ½ | tablespoon | Flour |
| ½ | Bay leaf | |
| ½ | teaspoon | Salt |
| 1 | pinch | Cayenne |
| ½ | cup | Chicken stock |
| 2 | tablespoons | Dry white wine |
Directions
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@...> on Wed, 11 Sep 1996.