Yield: 1 Servings
|1 pounds||Mushrooms,; cleaned and finely chopped|
|¼ cup||Finely chopped onion or shallots|
|2 \N||Garlic cloves,; peeled and finely chopped|
|5 tablespoons||Finely chopped parsley (optional)|
Melt the butter in a large heavy frying pan over medium-low heat. Add the mushrooms, onion, and garlic and cook until the moisture has cooked out and is almost a paste, about 20 to 30 minutes. Add the parsley if desired.
Store, covered, in the refrigerator for up to a week or freeze.
Makes 2 cups
Recipe By :WELL-STOCKED PANTRY SHOW#ND7048 Posted to MC-Recipe Digest V1 #283 Date: Thu, 7 Nov 1996 08:32:28 -0500 From: Meg Antczak <meginny@...>