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Mushrooms And Onions In Sherry's picture
  Butter/Margarine 4 Tablespoon
  Onion 1 Medium, chopped
  Mushrooms 1 Pound, sliced
  Plain flour 2 Tablespoon
  Chopped fresh parsley 4 Tablespoon
  Vegetable stock 1⁄2 Cup (8 tbs)
  Sherry/Brandy 1⁄4 Cup (4 tbs)
  Ground black pepper To Taste
  Salt To Taste

Melt the butter in a saucepan and saute the onions until soft.
Add the mushrooms and cook them until they begin to release their juices.
Sprinkle the flour over the saute and cook for 1 minute, stirring constantly.
Add the parsley and stock, and stir over a low heat until the mushrooms are tender and the sauce has thickened.
Add the sherry or brandy, increase the heat and cook for a further 5 minutes.
Season to taste.

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