Wild mushroom and parsley saute

Yield: 2 Servings

Measure Ingredient
2 tablespoons Butter
1 \N 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
\N \N Salt and pepper

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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