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OUTBACK STEAKHOUSE SAUTÉED SHROOMS

1 (10.5 oz.) can beef broth
1/2 C. diced white onions
1 1/4 lb. white button mushrooms, cleaned and blanched
    or 2 (8 oz.) jars small whole button mushrooms
    (and the liquid from one of the jars)
1/3 C. Burgundy wine

Heat beef broth in saucepan to a boil. Add and simmer onion for 15 minutes, or until transparent. Add the blanched mushrooms and the wine. Simmer for 15 minutes and serve.