25 ml butter 2 tbsp
500 ml onions, sliced 2 cup
15 ml dried parsley 1 tbsp
2 garlic cloves, minced
2 ml thyme 1/2 tsp
2 ml marjoram 1/2 tsp
dash pepper
500 ml mushrooms, sliced 2 cup
25 ml all purpose flour 2 tbsp
375 ml beef bouillon 1 1/2 cup
50 ml sherry 4 tbsp
Melt butter in large skillet; saute onions and seasonings over low heat for 15 minutes. Add mushrooms and cook 15 minutes longer. Stir in flour. Slowly add bouillon and sherry, stir until thickened. Serve hot with roast goose.
Serves 4