Melt ½ cup butter or oleo in a saucepan. Sauté 1 small minced shallot, just until tender. Add 1 tsp dried marjoram, 1 tsp dried parsley, ½ cup chicken bouillon, ¼ cup white wine, salt and pepper to taste. Place 1 pound of mushrooms in a casserole. Pour butter mixture over mush-rooms. Bake for 20 minutes at 350°.

The Culinary Gardener, Peoria Herb Guild

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