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From: Bruce <Bruce@invalid.invalid>
Newsgroups: rec.food.cooking
Subject: Re: 25-feb-2025  Something a little different for lunch
Date: Fri, 28 Feb 2025 04:13:42 +1100
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On Thu, 27 Feb 2025 13:13:06 -0000 (UTC), Cindy Hamilton
<chamilton5280@invalid.com> wrote:

>On 2025-02-27, fos@sdf.org <fos@sdf.org> wrote:
>> On 2025-02-25, Cindy Hamilton <chamilton5280@invalid.com> wrote:
>>> On 2025-02-25, fos@sdf.org <fos@sdf.org> wrote:
>>>> On 2025-02-25, Cindy Hamilton <chamilton5280@invalid.com> wrote:
>>
>>>>> I had some rather elderly button mushrooms in the fridge.  I sliced
>>>>> them fairly thin, sweated them down and browned them in butter, with
>>>>> salt, pepper, and a shot of Worcestershire sauce.
>>
>>>>> I had a likewise senescent portion of an onion, which I sliced thinly.
>>>>> When the mushrooms were done, I squeezed them against the side of the
>>>>> pan to release some of the butter and moved them into a storage bowl.
>>>>> Then I sweated and browned the onion in the remaining butter, with
>>>>> additional salt and pepper.  The volume of onion was about equal
>>>>> to the volume of mushrooms; I mixed them together.
>>
>>>> experimenting one day i put a couple splashes of sherry liquor
>>>> in some fried mushrooms and onions and it worked really well.
>>
>>> Yes, I think that would be excellent.
>>
>> marsala works too. but sherry (dry) i like to drink ice cold out 
>> of a rocks glass so it's more readily available at my house. i 
>> don't drink marsala. :)
>
>"I never drink... wine."  But I keep sherry, vermouth, sake,
>white zinfandel (my husband makes spaghetti sauce with it), and
>some sort of tetra-pak red wine for cooking.

I hope you realise opened wine goes off after a week or so.

-- 
Bruce
<https://i.postimg.cc/zf7JhPvB/the-lord-of-the-rings.jpg>