Mushroom Sauce Supreme On Vermicelli
|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|
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.