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    SAUT�ED MUSHROOMS & ONIONS


    Source of Recipe


    Original

    Recipe Introduction


    We like this on meatloaf, steak, or by itself. When we have a roast, I omit the beef bouilion and butter, and cook the mushrooms and onions in the pan drippings, adding a little water, if necessary. More water can be added, and then the mixture can be thickened with cornstarch, to make a nice mushroom-onion gravy.

    List of Ingredients




    16 oz mushrooms, sliced
    3 large onions, halved and sliced
    4 Tablespoons unsalted butter (or 2 Tablespoons butter, 2 Tablespoons Olive oil)
    1-2 teaspoons beef bouilion granules

    Recipe



    In a large frying pan, over medium heat, slowly meat the butter. Add the beef bouilion granules, and stir until dissolved.

    Add the mushrooms and onions, and saut� until desired tenderness.

    Serve over meat, or as a side dish.

 

 

 


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