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