| Mushroom Gravy 3
1/2 cup of onion, chopped
1 cup of cooked mushroom pieces
1 tablespoon of vegetable broth seasoning
1 tablespoon of arrow root
1 cup of water
1 tablespoon of white wine
1/2 teaspoon of black pepper
Dash of Tabasco |
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In a small saucepan, sauté onion in small amount of water. Dissolve broth seasoning and arrow root into cup of water. Add mushrooms to the onions. Cook gently until thickened, then add remaining ingredients. Serves 4. Use on vegetables, casseroles, or stews. Mushroom Gravy
2 large onions
1/4 - 1/2 pound of mushrooms
1 package of au jus gravy mix
1/2 stick margarine or butter
1 cup of sherry
Sauté onions and mushrooms in butter or margarine until onions brown slightly. Add 1/4 cup sherry and au jus gravy mix (after mixing with a little water, not the amount suggested on the gravy package). Let simmer until most of the liquid evaporates. Then add remaining sherry. Let simmer a few minutes. Serve with London broil or roast beef. |