Name: Mushroom Casserole with Marjoram

Ingredients:

• 1 tablespoon chopped marjoram
• 1 teaspoon minced chives
• 1 lb. mushrooms
• 1/2 cup butter, melted
• 1/2 cup chicken bouillon
• 1/4 cup dry white wine
• 1 teaspoon salt
• Freshly ground black pepper

Instructions:

• Put the mushrooms in casserole.
• Combine butter with marjoram, chives, salt and pepper.
• Add chicken bouillon and wine.
• Stir well and pour over mushrooms.
• Cover and bake in a moderate oven (350º) for 20 minutes.

Comments:
5/2/2016 - I had 18 oz mushrooms, cut coarsely in halves or quarters. I used 3/4 cup of bouillon. I substituted powdered marjoram for fresh, sherry for white wine, and 1 green onion for the chives. I omitted the salt and pepper. I used our largest casserole dish but could have used a smaller one. I cooked it at 425º instead of 350º. The result had a lot of liquid and we used soup bowls for it. The first night we ate it with Garlic Parmesan Roasted Cauliflower , green salad, and rosemary-loaf bread. We ate most of it the first night. The second night I added 1 1/2 cup of cooked rice, but it was still very liquid and we used soup bowls again.

Source: http://recipes.epicurean.com/recipe/451/mushroom-casserole-with-marjoram.html

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