Yield: 4 Servings
|1 large||Portobello mushroom; diced|
|⅓ cup||Dry red wine|
|2½ tablespoon||Parmesan cheese; grated|
1. Melt butter in nonstick pan. Add diced mushroom and cook until soft, about 8 minutes. Sprinkle salt over mushroom and raise the heat to high.
Add red wine and let it evaporate.
2. Transfer the mushrooms to food processor and process to paste.
3. Add cheese.
NOTES : **Adapted from "CELEBRATIONS ITALIAN STYLE" By Mary Ann Esposito Recipe by: **
Posted to recipelu-digest Volume 01 Number 533 by Kj375<Kj375@...> on Jan 15, 1998