Stewed mushrooms

Yield: 1 servings

Measure Ingredient
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.

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