From Paulette Vickery's Recipe Collection

BB: BURGANDY MUSHROOMS

vegetables

3 lb fresh mushrooms
2 cup liquid butter buds
1/2 teaspoon pepper
1 teaspoon garlic powder
2 teaspoon beef boullion
1 each large onion, chopped
2 cup burgandy or cooking wine

Saute onions in liquid butter buds until soft, about 5 minutes. Add sliced cleaned mushrooms and cook about 20-30 minutes. Add burgandy wine, pepper, garlic powder, and beef boullion. Simmer about 20 minutes. Serve on top of chicken breasts, or mixed in with wild rice as a side dish. Mushrooms may be prepared in microwave to reduce preparation time. Per serving: fat 0.5 G, cholesterol 0 MG, fiber 2 G, calories 98, 5 percent calories from fat, protein 3 G, carbohydrate 11 G, sodium 467 MG.

Yield: 10 servings




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