Preparation:
In a saucepan, heat 1 tablespoon of the butter, add the parsley, garlic and onion and cook over medium heat 3 minutes. Stir in the flour. Gradually add the stock, stirring constantly. Add the nutmeg.
In a skillet heat the remaining butter, add the mushrooms and saute briefly. Combine with the sauce and simmer 15 minutes. Add the wine and bring to a boil.
Makes 3 cups. |
