| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Butter |
| 1/4 |
c |
Finely minced onion |
| 1/4 |
lb |
Finely chopped mushrooms |
| 1 |
ts |
Minced garlic |
| 2 |
ts |
Fresh rosemary |
| 1 |
c |
Soft bread crumbs |
| 1/2 |
c |
Pitted Nicoise olives |
| 1/4 |
c |
Minced parsley |
|
|
Salt and pepper |
INSTRUCTIONS
Melt 4 tablespoons butter. Saute onion for about 5 minutes or until tender.
Add the mushrooms and saute for another 5 minutes or until tender. If they
give off a lot of water, then reduce over high heat until mushrooms are
dry.
Add the garlic, rosemary and bread crumbs and remove from heat. Season with
olives, parsley and then with salt and pepper to taste.
Yield: 3 to 4 cups
Recipe By :COOKING MONDAY TO FRIDAY SHOW # MF6663
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:46 -0400
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Conviction is not repentance; conviction leads to repentance. But you can be convicted without repentance. #Martyn Lloyd-Jones”