GRILLED SHERRY MUSHROOMS
"Serve over grilled hamburgers, or on toasted French or Italian bread as an appetizer."
1 pound small to medium-sized fresh white mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 teaspoon finely chopped fresh garlic
1/4 cup dry sherry
1/4 cup chopped fresh parsley
Preheat grill or broiler.
Trim mushroom stems; halve mushrooms; set aside.
In a medium bowl, combine oil, salt and pepper; add mushrooms and toss well.
Transfer mushrooms to a vegetable grate or rack in a broiler pan; grill or broil until lightly browned and softened, turning occasionally, about 5 minutes.
Meanwhile, in a medium saucepan, melt butter. Add garlic; cook and stir until softened and pale gold, about 1 minute.
Add sherry; simmer for 1 minute.
Stir in mushrooms and parsley; toss well.
Makes about 3 cups
Source: The Mushroom Council
"Serve over grilled hamburgers, or on toasted French or Italian bread as an appetizer."
1 pound small to medium-sized fresh white mushrooms
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 tablespoons butter
1 teaspoon finely chopped fresh garlic
1/4 cup dry sherry
1/4 cup chopped fresh parsley
Preheat grill or broiler.
Trim mushroom stems; halve mushrooms; set aside.
In a medium bowl, combine oil, salt and pepper; add mushrooms and toss well.
Transfer mushrooms to a vegetable grate or rack in a broiler pan; grill or broil until lightly browned and softened, turning occasionally, about 5 minutes.
Meanwhile, in a medium saucepan, melt butter. Add garlic; cook and stir until softened and pale gold, about 1 minute.
Add sherry; simmer for 1 minute.
Stir in mushrooms and parsley; toss well.
Makes about 3 cups
Source: The Mushroom Council
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