Recipe - Mushrooms And Onions In Wine Sauce

8 small White onions
One half pound Medium sized mushrooms
2 tablespoon Chopped parsley
4 tablespoon Butter
One half tablespoon Flour
One half Bay leaf
One half teaspoon Salt
1 pn Cayenne
One half cup Chicken stock
2 tablespoon Dry white wine

Peel onions. Wipe off mushrooms with damp cloth, cutting off a narrow slice
from each stem end. Chop parsley, reserving half of it for garnish. Melt
butter over low heat in a large skillet. Saute onions 8 minutes without
permitting them to brown. Add whole mushrooms and turn them 1 minute in
butter to coat. Sprinkle them with flour, and stir. Add parsley, bay leaf,
salt, cayenne, and stock. Stir to blend well. Bring to a boil. Cover and
cook slowly about 1012 minutes until onions are tender. Stir occasionally.
Add wine. Cover and cook 1 minutes. Remove bay leaf. Place vegetables on
hot serving dish and sprinkle them with reserved parsley.

Hope this is what you wish, It is good as a side dish or served on top of
fish Walt MM

Posted to MMRecipes Digest V4 #249 by Walt Gray waltgray@mnsinc.com on
Wed, 11 Sep 1996.