1 pound fresh mushrooms, cleaned, stems trimmed and sliced
1 large onion, cut into small cubes the size of dice
2 tablespoons butter
2 beef bouillon cubes
1 cup boiling water
1 cup dry Vermouth
Sauté the mushrooms and onions in the butter over medium heat until the onions become soft and transparent.
In another pan, add the bouillon cubes to the boiling water and stir until the cubes are dissolved. Add this to the mushrooms and onions. Add the 1 cup of Vermouth to the above ingredients and stir in. Cover and let cook at a slow simmer for approximately 1 hour.
These mushrooms are wonderful when served over steaks or beef roasts. You can also make a pretty good dish by placing a slice of rye bread in an individual serving bowl, adding the hot mushrooms with broth over the bread and adding a liberal sprinkling of Parmesan cheese.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.