Guest guest Posted November 2, 1999 Report Share Posted November 2, 1999 * Exported from MasterCook * Mushroom Confit Recipe By :Veggie Life, Winter 1999-2000 Serving Size : 8 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds mushrooms, mixed types if desired -- cleaned and quartered 1 cuup chopped shallots 1 teaspoon sugar 1 teaspoon crushed thyme leaves salt and pepper to taste 2 tablespoons olive oil 3/4 cup red wine 2 tablespoons balsamic vinegar 2 tablespoons butter or margarine 1/4 cup grated parmesan (optional) cooking spray Preheat oven to 375F and lightly spray a 9 x 13-inch baking dish. Spread mushrooms and shallots into prepared dish in an even layer. Sprinkle with sugar, thyme, salt, and pepper. Drizzle with oil, then wine and vinegar. Dot with butter or margarine. Bake 1 hour, until bubbly. Raise oven heat to 425F. Stir to redistribute mixture, and return to oven for 15 to 20 minutes until juices are reduced and top is lightly brown. Sprinkle with Parmesan if desired. - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 6g Total Fat; (90% calories from fat); trace Protein; 1g Carbohydrate; 8mg Cholesterol; 44mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.