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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

A Message from our Provider:

“People ignore God and then blame him for the chaos that results”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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