• 55minutes
  • 160calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Silicon, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 green onions , chopped (both white and green parts)

  2. 1/4 cup onion , diced (I usually use Vidalias)

  3. 2 garlic cloves , minced

  4. 1/4 cup butter (4 tbs)

  5. 1 lb fresh mushrooms (I prefer tiny whole white mushrooms or baby bellas, but sliced mushrooms work equally well)

  6. 1/4 cup wine (I typically use a red, but I think a not-too-sweet white would work as well)

  7. 1 tablespoon Worcestershire sauce (I recommend Lea and Perrins, because I find other brands too sweet)

  8. 2 cups beef broth (I use the paste variety of bouillon because it has a richer flavor than the cubes)

Instructions Jump to Ingredients ↑

  1. Melt butter in a 2-quart saucepan.

  2. Saute green onions, diced onions and garlic in butter over a medium flame for about 2 minutes, taking care not to burn the garlic.

  3. Add rest of ingredients to pan and simmer uncovered for at least 20 minutes (longer simmering just means more tender and flavorful mushrooms, so I usually let these go for 30-45 minutes while I prep the rest of dinner.


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