A sauce prepared ”in the style of the Burgundy,” one of France’s great gastronomic and wine-producing regions, may be served with beef or game.
Clean the mushrooms and cut into halves from the caps through the stems. Saute in the butter and lemon juice for 4 minutes. Remove from the heat and set aside. Combine the ham, onion, carrot, garlic, and oil in a skillet.
Saute the vegetables for 5 minutes. Add the thyme, bay leaf, wine, salt, and pepper. Bring to a boil. Lower the heat and cook, uncovered, for 15 minutes. Add the sauteed mushrooms and leave on the stove over low heat long enough to heat through.
Mix in the parsley. Makes about 3 cups.
INGREDIENTS
Half-pound fresh mushrooms.
2 tablespoons butter or margarine.
1 teaspoon lemon juice.
One-quarter cup of minced cooked ham.
One-third cup of finely chopped onion.
One-third cup of minced carrot.
1 garlic clove, crushed.
1 tablespoon olive or salad oil.
One-quarter teaspoon dried thyme.
1 small bay leaf.
1 cup dry red or white wine.
Salt, and pepper to taste.
2 tablespoons chopped fresh parsley.
