1 1/2 teaspoons minced fresh parsley
1 cup chopped onion
1 pint fresh mushrooms, sliced
1 cup white wine
2 tablespoons white sugar
1 tablespoon Worcestershire sauce
1 teaspoon hot hot sauce
2 teaspoons lemon juice
2 teaspoons dried minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried marjoram
1 teaspoon dried dill weed
1 tablespoon ketchup
1 egg, lightly beaten
1 tablespoon butter or margarine, melted
1 tablespoon packed brown sugar
Preheat oven to 350 degrees F (175 degrees C).
Trim the bottom of a 9x9 inch baking dish, and seal to 1/2 inch shut. Place the mushrooms and onions in the bottom of the baking dish. Sprinkle the mushroom caps and capillaries around the edges.
Heat the wine and sugar in a large saucepan over medium heat. Stirring constantly, remove mushrooms and onions from the pan. Pour over the mushrooms and onions.
Cover the pan with foil, and heat in the oven for 12 to 15 minutes. After 15 minutes, remove foil, and remove mushrooms and onions from the pan.
While the mushrooms and onions are heating, place the white wine mixture in the bottom of a small bowl. Mix together the Worcestershire sauce, hot sauce, lemon juice, onion, basil, oregano, rosemary, marjoram, dill weed, ketchup, egg, butter or margarine, brown sugar, and pepper.
Remove foil from pan, and pour the wine mixture over all. Scatter the top of the mushrooms and onions over all.
Bake 45 to 50 minutes in the preheated oven, or until mushrooms and onions are tender.