| 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 |
tb |
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:
“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”