1/2 c. chopped onions
1/2 c. butter
1 c. beef bouillon (2 cubes per cup)
2 tbsp. cornstarch
1/2 tsp. dried marjoram
1 lb. cooked, sliced & drained mushrooms
2 tbsp. dry sherry
2 tbsp. snipped parsley
1/2 c. coarsely crumbled saltines (8 or 10)
2 tbsp. melted butter
2 tbsp. Parmesan cheese

In saucepan, cook onions in 1/2 cup butter until tender. Blend bouillon with cornstarch and marjoram and add to onion mixture. Cook and stir until mixture thickens. Add mushrooms. Remove from heat. Stir in wine and parsley. Pour into 1 quart casserole. Combine cracker crumbs, cheese and melted tablespoon butter and sprinkle on top. Bake at 350 degrees for 20 minutes. Serves 6.