A delightful wine sauce turns these mushrooms into the perfect side dish, but the easy preparation makes them a natural for weeknight suppers. From Patty Kile: Elizabethtown, Pennsylvania. Recipe published in Light & Tasty August/September 2005.
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- 1 pound(s) whole fresh mushrooms
- 1 celery rib, chopped
- 2 green onions, thinly sliced
- 1 tablespoon(s) butter
- 1/2 cup(s) white wine or chicken broth
- 1/8 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- Place mushrooms in an 8-in. square baking dish coated with cooking spray. In a nonstick skillet, saute celery and onions in butter until tender. Stir in the wine or broth, salt and pepper; heat through. Pour over mushrooms. Bake, uncovered, at 350° for 25-30 minutes or until mushrooms are tender, stirring several times.
This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.
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