Yield: 3 servings
| Measure | Ingredient |
|---|---|
| \N \N | Dwigans fwds07a |
| 1¼ pounds | Mushrooms -- cleaned and |
| \N \N | Halved lengthwise |
| 2 \N | Onions sliced thin |
| \N \N | Corn oil |
| 1 \N | Beef or chicken bouillon |
| \N \N | Cube -- crumbled |
| \N \N | Salt and pepper to taste |
| 1 tablespoon | Flour -- optional |
| ½ cup | Light cream -- optional |
| \N \N | Water -- optional |
saute the onion slices in hot corn oil until they are slightly brown.
Add the mushrooms and cover. Cook over low heat for 5-7 minutes.
Stir in the crumbled bouillon cube and add salt and pepper to taste.
If a thiccker mixture is desired, as for an omele Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman