Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Mushrooms; thinly sliced |
| 2 tablespoons | Butter |
| 2 | Cloves garlic; minced |
| ½ cup | Parsley; chopped |
| White pepper | |
| Salt | |
| 1 | Shallot; chopped |
| 4 | Toasts; buttered |
1. Melt butter in pan
2. cook mushrooms in butter until all liquid has evaporated.
3. season with salt and pepper
4. Stir in shallots and garlic and cook 1 minute.
5. Stir in parsley and spoon over toasts. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Leon & Miriam Posvolsky <miriamp@...> on Jul 15, 1997