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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. Sauté 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. Sauté 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.