Title: Wild Mushroom and Parsley Saute
Categories: Vegetable Categories
Yield: 2 Servings

2	tb	Butter
1		Garlic clove; minced
1	tb	White wine vinegar
10	oz	Mushrooms; wiped clean -trimmed and thinly sliced
4	oz	Wild mushrooms; trimmed -and thinly sliced
2	c	Packed curly parsley leaves; stemmed -and finely minced
		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@netrax. net>

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6620

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