Stewed Mushrooms
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1/2 cup (1 stick) unsalted butter
1 tablespoon all purpose flour
3 pounds fresh mushrooms
2 cups dry red wine
2 cups canned vegetable broth
1/2 cup chopped onion
4 large garlic cloves, chopped
2 teaspoons Worcestershire sauce
Chopped fresh parsley

Melt butter in heavy large Dutch oven over medium heat. Add flour
and stir to blend. Add mushrooms, wine, broth, onion, garlic and
Worcestershire sauce. Cook until mushrooms are tender and sauce
thickens, stirring occasionally, about 40 minutes. Season to taste
with salt and pepper. Transfer mushrooms to bowl. Sprinkle with
parsley and serve.


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