Mushroom Sauce Supreme On Vermicelli Recipe
Ingredients
1 beef-flavored bouillon cube
1/2 cup boiling water
1 cup fresh mushrooms, sliced
1/2 cup chopped onion
1/4 cup butter or margarine, melted
1 (10 3/4-ounce) can cream of mushroom soup, undiluted
1/4 cup white wine
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
6 ounces vermicelli
Directions
Dissolve bouillon cube in 1/2 cup boiling water; set aside.
Saute mushrooms and onion in butter in a skillet.
Stir in dissolved bouillon, undiluted soup, wine, Italian seasoning, and pepper.
Cook vermicelli according to package directions, omitting salt.
Drain well, stir in mushroom sauce.
Saute mushrooms and onion in butter in a skillet.
Stir in dissolved bouillon, undiluted soup, wine, Italian seasoning, and pepper.
Cook vermicelli according to package directions, omitting salt.
Drain well, stir in mushroom sauce.
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