| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Canadian | Dips, Cheese/eggs | 6 | Servings |
INGREDIENTS
| 1/3 | c | Coarsely chopped pecans |
| 1/4 | c | Butter |
| 3/4 | c | Finely chopped onion |
| 2 | Cloves garlic, minced | |
| 1 | lb | Mushrooms, finely chopped |
| 2 | tb | Dry vermouth |
| 1/4 | ts | Salt |
| Pepper | ||
| 2 | tb | Parmesan cheese |
| 2 | tb | Sour cream |
| 1 | tb | Finely chopped fresh parsley |
INSTRUCTIONS
Toast pecans on baking sheet in 350 F oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat. Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans. Makes about 1 1/2 cups. Origin: Canadian Living, December 1988. Shared by: Sharon Stevens From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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