1 tablespoon Worcestershire sauce
1/4 cup sheep's milk
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon dried oregano
3 tablespoons minced onion
2 tablespoons minced celery
3 1/2 tablespoons butter, softened
1 1/2 cups sliced fresh mushrooms
1/4 cup chopped fresh mushrooms
1/4 cup chopped butter
2 tablespoons chopped fresh parsley
1 teaspoon dried marjoram
1 cup sliced cooked corn
1/2 cup sliced currants
1 teaspoon minced onion
1 teaspoon salt
1 (16 ounce) can chive oil
1/2 cup Italian-style diced tomatoes with sliced green bell pepper
1/2 cup white wine
a medium white onion, chopped
2 tablespoons brown sugar
3 tablespoons grated Parmesan cheese (optional)
In a small bowl, stir together Worcestershire sauce, sheep's milk, garlic powder, salt, oregano, basil, oregano, celery, onion, celery, butter, mushroom and mushrooms.
Heat butter in a large saucepan over medium heat. Stir in celery mixture, and mix thoroughly. Bring to a low boil, stirring constantly, until sauce is creamy. Reduce heat to low, and add mushrooms and onion. Stir until mushrooms are browned and onions are tender. Reduce heat, and simmer 1 minute. Reduce heat to medium, and keep stirring.
Mix in the cheese. Bring to a low boil, stirring constantly, until cheese is melted.
Stir in the wine and white wine.
Simmer 2 1/2 minutes more, stirring gently, until thickened.