by patriceinil » Tue Nov 08, 2016 2:15 am
Serves: 4
Ingredients :
2 TBS Olive Oil
1 Small Onion, finely chopped
1 Garlic clove, minced
1 TBS Tomato Paste or pureé
1/4 Cup Amontillado Sherry
1/4 Cup Water
2 Cloves (freshly ground or 1/8 tsp ground)
1/2 lb Mushrooms, small white, trimmed
Chopped Parsley (garnish)
Directions :
Heat oil in pan. Add onion and garlic, cook until soft. Add tomato product and "roast" for 1 minute. Add sherry, water and cloves. Season with salt and freshly ground pepper.
Bring to a boil, cover and simmer for 45 minutes adding water as necessary.
Add mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from heat and allow to cool, still covered. Chill overnight.
Serve the mushrooms cold and sprinkle with chopped parsley.
Serves: 4
Ingredients :
2 TBS Olive Oil
1 Small Onion, finely chopped
1 Garlic clove, minced
1 TBS Tomato Paste or pureé
1/4 Cup Amontillado Sherry
1/4 Cup Water
2 Cloves (freshly ground or 1/8 tsp ground)
1/2 lb Mushrooms, small white, trimmed
Chopped Parsley (garnish)
Directions :
Heat oil in pan. Add onion and garlic, cook until soft. Add tomato product and "roast" for 1 minute. Add sherry, water and cloves. Season with salt and freshly ground pepper.
Bring to a boil, cover and simmer for 45 minutes adding water as necessary.
Add mushrooms to the pan, then cover and allow to simmer for about 5 minutes. Remove from heat and allow to cool, still covered. Chill overnight.
Serve the mushrooms cold and sprinkle with chopped parsley.
