Wild Mushroom And Parsley Saute

[Guest guest]

Wild Mushroom And Parsley Saute

 

2 tablespoons butter

1 garlic clove, minced

1 tablespoon white wine vinegar

1 10 oz. package mushrooms, wiped clean, trimmed, and thinly sliced

4 ounces wild mushrooms, trimmed, sliced thin

2 cups packed curly parsley leaves, stemmed, minced fine

salt to taste

freshly-ground black pepper to taste

 

Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms

and saute for a minute or until mushrooms are coated with butter. Add a

tablespoonful or so of white wine vinegar plus 1 tablespoon of water. Cover and

simmer for 4 minutes or until mushrooms are tender.

Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and

simmer until the parsley has wilted; season well to taste with salt and pepper

and serve.

Makes 2 servings.