| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 1/2 |
lb |
Mushrooms; Chopped |
| 2 |
tb |
Shallots; Chopped |
| 2 |
tb |
Butter |
| 3 |
tb |
Olive Oil |
| 1/4 |
ts |
Nutmeg; Grated |
INSTRUCTIONS
Chop the mushrooms very, very fine and squeeze in a cloth to remove as much
liquid as possible, capturing the liquid. Set aside. Cook the shallots in a
mixture of butter and olive oil until golden. Add the mushrooms and their
juice plus the nutmeg. Season to taste. Saute on high heat until all the
mushroom liquid has been absorbed. Refrigerate until ready to use. Will
keep up to five days.
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Aug 28, 98,
converted by MM_Buster v2.0l.
A Message from our Provider:
“With Jesus, you can do it”