• Appetizers
• Mushroom Shish Kabobs
• Taco Stuffed Mushrooms
• Salads
• Garden Salad Bowl
• Oriental Noodle & Mushroom
• Mushroom Stir-Fry Salad
• Soups
• Mushroom Barley Soup
• Cream of Portabella Soup
• Entreés
• Mushroom Hamburger Dijon
• Pakistani Style Pita
• Mushroom Fettucine
• Sauces
• Mushroom Wine Steak Sauce
• Mushroom Caesar Sauce
• Mushroom Spaghetti Sauce
• Side Dishes
• Baked Potato with Mushrooms
• Mixed Mushroom Noodle Bowl

• 4 oz. Fresh White Mushrooms
• 3 tbs. Butter or Margarine, divided
• ¼ cup Onion, chopped
• 1 clove Garlic, minced
• 1 - 10½ oz. can Condensed Beef Broth
• 1½ tbs. Tomato Paste
• 1/8 tsp. Ground Black Pepper
• 2 tsp. Cornstarch
• 1 tbs. Cold Water
• 2 tbs. Dry Red Wine

Rinse, pat dry and slice mushrooms (makes about 1¼ cups). In a saucepan melt butter. Add mushrooms, onion and garlic; sauté until golden, about 5 minutes. Stir in broth, tomato paste and black pepper. Bring to the boiling point. Reduce heat and simmer, covered, for 10 minutes. Blend cornstarch with water. Mix some of the hot mushroom sauce into cornstarch mixture and return to saucepan; cook and stir until clear and thickened. Stir in wine. Cook until hot. Serve over steak, hamburgers, etc.
Makes 8 portions.