Wild Mushroom And Parsley Saute Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Butter,
1: Garlic clove, minced
1 tbsp: White wine vinegar,
10 ounce: Mushrooms, wiped clean, trimmed and thinly sliced
4 ounce: Wild mushrooms, trimmed and thinly sliced
2 cup: 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@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
Source from luhu.jp
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@netrax.net>
Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620 Posted to MC-Recipe Digest
V1 #690 by 4paws@netrax.net (Shermeyer-Gail) on Jul 26, 1997
Source from luhu.jp