Yield: 1 Servings
|1 pounds||Mushrooms; thinly sliced|
|2||Cloves garlic; minced|
|½ cup||Parsley; chopped|
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