Ragoo of Mushrooms |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | |
| INGREDIENTS: | ||
| 175g/6oz field mushrooms | 60g/2oz butter | 125g/4oz onion |
| 125ml/1/4 pint red wine | 1 stock cube dissolved in 125ml/1/4-pint water | scant 15g/1/2oz plain flour |
| a pinch of powdered rosemary | 1 crushed clove garlic | salt and freshly ground pepper |
| hot buttered toast to serve | ||
| 1 | Slice the onions and brown them in the butter. Add the garlic and the rosemary. Add the mushrooms cut into quarters. |
| 2 | Fry everything for a few minutes then sprinkle the flour over and stir in well. Moisten with the red wine and stock, cook for 10 minutes and adjust the seasoning if necessary. |
| 3 | Serve in individual dishes with hot buttered toast made from a granary loaf. |