Mushrooms Bourguignon
½ cup butter
1 cup dry red wine (or beef broth)
1 tablespoon finely chopped green onion
½ teaspoon garlic salt
½ teaspoon dill weed
¼ teaspoon salt
A dash of black pepper
1 pound button mushrooms, cleaned and stems removed
Melt butter in a skillet. Add next 6 ingredients. Arrange mushrooms, caps side down, in sauce. Cover and simmer for 20 minutes.
Makes 4 to 6 servings
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