| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Categories, Veggie-sd | 2 | Servings | |
INGREDIENTS
| 2 | T | Butter |
| 1 | Garlic clove, minced | |
| 1 | T | White wine vinegar |
| 10 | oz | Mushrooms, wiped clean |
| trimmed and thinly sliced | ||
| 4 | oz | Wild mushrooms, trimmed and |
| thinly sliced | ||
| 2 | c | Packed curly parsley leaves |
| stemmed and finely minced | ||
| Salt and pepper |
INSTRUCTIONS
Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender. Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes Yield: 2 servings Busted for you by Gail Shermeyer <4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 105
Calories From Fat: 101
Total Fat: 11.5g
Cholesterol: 30.5mg
Sodium: 1.9mg
Potassium: 16.9mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g