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From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup extra-virgin olive oil
In sauté pan, heat oil and add garlic slices. Cook and stir about 2 minutes and then stir in mushrooms, sherry, and pine nuts. Cook and stir until mushroom juices have almost evaporated. Add lemon zest, juice, salt, pepper, and parsley. Serve with little toasts or slices of bread. If the mushrooms are fairly large, slice them before cooking.
Recipe created 1997-07-20.