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Mushrooms w/Garlic & Parsley

Source of Recipe

by Millie, from the Frugal Gourmet Cooks with Wine


Recipe Introduction

Whenever you see the term �bordelaise� on the menu, it generally means that the dish has been prepared with a wine sauce loaded with garlic and parsley.

Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.187

List of Ingredients

1# fresh mushrooms
5 T olive oil
3 cloves garlic, crushed
4 T dry red wine
salt to taste
freshly ground pepper to taste
2 T chopped parsley for garnish


Recipe

Remove the stems from the mushrooms but do not wash them. Wipe them with a damp towel.

Heat a large frying pan & add half the oil. Saut� the caps on high heat, tossing them about so that they cook evenly. Very lightly brown them. Set aside on a warm plate.

Chop the mushroom stems to a coarse mince. Saut� this in the remaining oil, along with the garlic for 3~4 minutes. Add the wine & cook til the wine is almost gone. Salt & pepper to taste.

Place the chopped mushroom & garlic mix on top of the mushroom caps. Garnish with parsley & serve.