Yield: 1 servings
|½ cup||Unsalted butter; (1 stick)|
|1 tablespoon||All purpose flour|
|3 pounds||Fresh mushrooms|
|2 cups||Dry red wine|
|2 cups||Canned vegetable broth|
|½ cup||Chopped onion|
|4 larges||Garlic cloves; chopped|
|2 teaspoons||Worcestershire sauce|
|\N \N||Chopped fresh parsley|
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.
Makes about 4 cups.
Bon Appetit February 1995
Converted by MC_Buster.
Converted by MM_Buster v2.0l.