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Mushroom Sauce Supreme On Vermicelli

southern.chef's picture
Ingredients
  Beef bouillon cubes 1
  Boiling water 1⁄2 Cup (8 tbs)
  Mushrooms 1 Cup (16 tbs), sliced
  Chopped onion 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  Canned cream of mushroom soup 10 3⁄4 Ounce, undiluted
  White wine 1⁄4 Cup (4 tbs)
  Italian seasoning 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Vermicelli 6 Ounce
Directions

Dissolve bouillon cube in 1/2 cup boiling water; set aside.
Saute mushrooms and onion in butter in a skillet.
Stir in dissolved bouillon, undiluted soup, wine, Italian seasoning, and pepper.
Cook vermicelli according to package directions, omitting salt.
Drain well, stir in mushroom sauce.

Recipe Summary

Cuisine: 
American
Method: 
Saute
Dish: 
Noodle
Servings: 
4

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