| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Side dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Mixed fresh wild mushrooms |
| such as procini | ||
| crimini | ||
| chanterells morels | ||
| and oyster | ||
| 1/4 | c | 1/2 stick unsalted |
| butter | ||
| 4 | Large garlic cloves | |
| minced | ||
| 2 | T | Chopped fresh parsley |
INSTRUCTIONS
Thickly slice procini, if using. Cut any large mushrooms into quarters; smaller ones may be lft whole. Melt butter in heavy large skillet over medium-high heat. Add mushrooms, minced garlic and 1 tablespoon chopped parsley. Season to taste with salt and pepper. Saute until liquid given off by mushrooms evaporates, about 10 minutes. Divide sauteed mushrooms among plates. Sprinkle with remaining 1 tablespoon chopped parsley and serve. Bon Appetit/May 94 Typed for you by Didi Pahl From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 366
Calories From Fat: 343
Total Fat: 38.9g
Cholesterol: 106.2mg
Sodium: 267.7mg
Potassium: 98.1mg
Carbohydrates: 1.5g
Fiber: <1g
Sugar: <1g
Protein: 4g