Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Mushroom caps |
| ¼ cup | Butter |
| ½ cup | White wine |
| 3 tablespoons | Worcestershire |
| 3 tablespoons | Soy sauce |
| 2 tablespoons | Minced onion |
| ½ teaspoon | Oregano |
| \N \N | Few sprinkles each: garlic salt; rosemary and chopped parsley |
Wipe mushrooms with damp paper towel. Saute 3 minutes in butter. Add remaining ingredients. Simmer gently about 15 minutes.
JOHN ESTES
TEMPE, AZ
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .