| Instructions: |
1 lb Fresh mushrooms; cut in 1"
-Thick slices
4 c Diagonally sliced celery; 1
-Inche thick, (1 to 1 1/2)
1 ts Instant beef bouillon
1/2 c Burgundy wine
3 tb Lemon juice
2 tb Butter or margarine melted
1 ts Salt
1/4 ts Pepper
1 tb Parsley flakes
Spread half the mushrooms in bottom of 2 quart casse- role. Cover with
celery. Top with remaining mushrooms. Pour wine over vegetables. Sprinkle
with instant bouillon, lemon juice, butter, salt, pepper and parsley
flakes. Cover and cook in microwave on High 6 to 8 minutes or until celery
is tender crisp. Make 4 to 6 servings.
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