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GARLIC MUSHROOMS : 12 appetizer servings (If making up to 6 hours ahead, keep at room temperature.) 1 tablespoon olive oil 1 tablespoon chopped garlic 1 lb mushrooms (2 " wide) - rinsed & drained 3 tablespoons dry vermoth or sherry 1/4 teaspoon hot chili flakes 1 tablespoon chopped parsley salt/pepper 1. In a 10-12 " frying pan over high heat, stir oil, garlic and mushrooms until garlic is limp (about 2 minutes). Add sherry (we used vermouth) and chili flakes; cover and simmer over medium-high heat, stirring occassionally, until most of the liquid is evaporated and mushrooms are brown (about 7 - 10 minutes). 2. Stir in parsley. Add salt & pepper to taste. Serve hot or at room temp. Jim and Judy Wert (Spanish Dinner 8/11/01) |
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