1 4 oz. stick of butter
? t. salt
1 bunch green (spring) onions (trimmed)
1 can chicken broth
1 C. red wine (merlot works best for me)
2 t. Worcestershire sauce
1 t. soy sauce
1 T. Dijon mustard
? t. fresh ground pepper
2 t. sugar
1 lb. white button mushrooms

Wash the mushrooms (with a vegetable brush if necessary), keep stems
if desired, but cut off any unsightly or discolored ends. Slice or
leave whole.

Put all the ingredients in a large skillet (not cast iron) and simmer
until the liquid is reduced to about one third of its original volume,
stirring occasionally.

Discard onions and enjoy.
Posted by Donna on Thursday, March 04, 2004 at 01:38 PM
Filed in: Appetizers • ◊ Permalink

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