Recipe by Sandra Lee
Ingredients: Makes 4
1 tablespoon butter
1 (16 ounce) package mushrooms, halved
½ cup beef broth
1 teaspon worcestershire sauce
2 tablespoons brandy
1 tablespoon chopped fresh parsley
Procedures:
In a large skillet, melt butter over medium heat. Add mushrooms; cook, stirring frequently, for 5 minutes, or until tender. Remove skillet from heat; gradually add broth, worcestershire sauce, and brandy.
Return to heat, and cook, stirring occasionally, for 4 minutes, or until mixture thickens slightly. Sprinkle with chopped parsley.
Ingredients: Makes 4
1 tablespoon butter
1 (16 ounce) package mushrooms, halved
½ cup beef broth
1 teaspon worcestershire sauce
2 tablespoons brandy
1 tablespoon chopped fresh parsley
Procedures:
In a large skillet, melt butter over medium heat. Add mushrooms; cook, stirring frequently, for 5 minutes, or until tender. Remove skillet from heat; gradually add broth, worcestershire sauce, and brandy.
Return to heat, and cook, stirring occasionally, for 4 minutes, or until mixture thickens slightly. Sprinkle with chopped parsley.
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