| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Veggie-sd, Categories |
2 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter |
| 1 |
|
Garlic clove; minced |
| 1 |
tb |
White wine vinegar |
| 10 |
oz |
Mushrooms; wiped clean, trimmed and thinly sliced |
| 4 |
oz |
Wild mushrooms; trimmed and thinly sliced |
| 2 |
c |
Packed curly parsley leaves; stemmed and finely minced |
|
|
Salt and pepper |
INSTRUCTIONS
Heat butter in a large skillet. When foaming subsides, add the garlic,
mushrooms and saute for a minute or until mushrooms are coated with butter.
Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water.
Cover and simmer for 4 minutes or until mushrooms are tender.
Uncover the skillet and evaporate the liquid. Stir in the parsley, cover
and simmer until the parsley has wilted; season well to taste with salt and
pepper. Serve with either one of veal recipes
Yield: 2 servings
Busted for you by Gail Shermeyer <4paws@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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