Broiled Tomatoes With Mushroom Sauce - cooking recipe

Ingredients

3/4 tsp. beef flavor bouillon granules
2 Tbsp. butter, melted
1 1/2 tsp. instant blending flour
1 tsp. dried whole oregano
2 Tbsp. lemon juice
2 Tbsp. vegetable oil
1/4 c. hot water
2/3 c. sliced mushrooms
2 Tbsp. white wine
2 large tomatoes
1/2 c. fine dry bread crumbs
1 Tbsp. grated Parmesan cheese
dash of salt

Preparation

Dissolve beef bouillon in water; set aside.
Saute mushrooms in butter in a heavy skillet until tender.
Stir in wine.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly. Gradually add bouillon.
Cook over medium heat, stirring constantly, until slightly thick and bubbly.
Keep warm while broiling tomatoes.
Remove stems from tomatoes; cut in half crosswise.