Recipe - Stewed Mushrooms

One half cup Unsalted butter; (1 stick)
1 tablespoon All purpose flour
3 pound Fresh mushrooms
2 cup Dry red wine
2 cup Canned vegetable broth
One half cup Chopped onion
4 lg Garlic cloves; chopped
2 teaspoon Worcestershire sauce
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

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