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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Another all-around favorite: These mushrooms can be spooned over toast for a light supper on their own, but they also make a nice accompaniment to steak or lamb. Ingredients:
1/2 cup (1 stick) unsalted butter |
1 tablespoon all purpose flour |
3 pounds fresh mushrooms |
2 cups dry red wine |
2 cups canned vegetable broth |
1/2 cup chopped onion |
4 large garlic cloves, chopped |
2 teaspoons worcestershire sauce |
chopped fresh parsley |
Directions:
1. 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.
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