slice mushrooms and onions, sprinkle w/ salt and pepper. Preheat non-stick skillet until hot enough for onion to sizzle when touching surface. Add mushrooms, onion, and red wine. Cook on high heat, stirring frequently, until all liquid has evaporated. Meanwhile, toast bread. Serve as thick sandwiches. If desired, spread bread with stoneground mustard prior to making sandwiches (I usually dont, but nice as a change) Serves 2, or one really hungry person. Measurements are approximate. The number of sandwiches you make may depend on the size of your bread. Source: Apparent original. Posted by Robert Rounthwaite <robertro@microsoft.com> to the Fatfree Digest [Volume 15 Issue 14] Feb. 14, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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