Ingredients:
1 Pound fresh mushrooms (sliced, 6 cups)
2 Tablespoons butter
1 Tablespoon lemon juice
1/4 Cup brandy
1/2 Teaspoon salt
1/2 Teaspoon basil, crumbled
1 1/2 Teaspoon cornstarch
1/3 Cup sliced green onion
2 Tablespoons chopped parsley
Rinse, trim and slice mushrooms. Sauté in butter with lemon juice over high heat 1 minute. Add brandy, salt and basil. Cook 2 to 3 minutes longer, stirring occasionally. Mix cornstarch with 2 teaspoons cold water, and stir into mushrooms. Cook, stirring, until mixture boils and thickens slightly. Stir in green onion and parsley. Makes about 2 cups.
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