Wild mushroom and parsley saute
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1 | Garlic clove; minced | |
| 1 | tablespoon | White wine vinegar |
| 10 | ounces | Mushrooms; wiped clean, trimmed and thinly sliced |
| 4 | ounces | Wild mushrooms; trimmed and thinly sliced |
| 2 | cups | Packed curly parsley leaves; stemmed and finely minced |
| Salt and pepper | ||
Directions
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@...> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest V1 #690 by 4paws@... (Shermeyer-Gail) on Jul 26, 1997
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