Diagonally sliced celery; 1 Inche thick, (1 to 1 1/2)
1 Teelöffel
Instant beef bouillon
1/2 Tasse
Burgundy wine
3 Esslöffel
lemon juice
2 Esslöffel
butter or margarine, melted
1 Teelöffel
salt
1/4 Teelöffel
pepper
1 Esslöffel
Parsley flakes
die Zubereitung:
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.
