Made a mushroom tart the other day that was so easy - and so delicious - I thought I’d pass the recipe on. Saute 3 minced shallots in a tablespoon of butter. When the fragrance begins to rise from the pan, add 12 ounces or so of ordinary mushrooms and saute until they’ve surrendered all their juices. Keep cooking until the liquid has evaporated. (At medium heat this will take 20 to 30 minutes.) Add salt and pepper, then a good slug of cream sherry, and cook, stirring, until the sherry has cooked away. Set aside to cool.
Such an Easy Appetizer
Such an Easy Appetizer
Such an Easy Appetizer
Made a mushroom tart the other day that was so easy - and so delicious - I thought I’d pass the recipe on. Saute 3 minced shallots in a tablespoon of butter. When the fragrance begins to rise from the pan, add 12 ounces or so of ordinary mushrooms and saute until they’ve surrendered all their juices. Keep cooking until the liquid has evaporated. (At medium heat this will take 20 to 30 minutes.) Add salt and pepper, then a good slug of cream sherry, and cook, stirring, until the sherry has cooked away. Set aside to cool.