8 oz mushrooms, sliced, whole or quartered
1/2 cup butter or margarine
2 tbsp green onions, chopped
1/4 cup red wine
2 baked potatoes (about 6 oz each)
Salt & pepper to taste

Mushroom Burgundy Topping

1. In skillet heat, melt butter or margarine.
2. Saut� green onions and mushrooms for 7 minutes. Add wine and simmer for 2 minutes longer.
3. Split and fluff potatoes. Top with hot mushroom mixture.
4. Top off your baked potatoes, chicken or steaks with this delicious mushroom burgundy sauce.
   Makes 2 servings.