Pages

Friday, January 2, 2009

Cabernet Mushrooms

1 can beef broth, low to no sodium
2 cups Cabernet wine
1 pkg mushrooms
2 tbsp olive oil
4 sm. onions, sliced thin
2 tbsp Worcestershire sauce
3 dash black pepper
2 tbsp flour, for thickening

Chop onions fine and sauté in olive oil. Add broth, wine, Worcestershire sauce, pepper and bring to a boil. Boil till it has been reduced to ½. Add mushrooms. Boil for 5 minutes. Then turn fire off and let simmer in juice.