See Also: Appetizers · Cooking Club · Mushrooms · Spain · Vegetable Dishes
Pine Nuts and Mushrooms
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/4 cup extra-virgin olive oil
4 - 5 cloves garlic, sliced
3/4 - pound small white mushrooms
1/4 cup sherry
1/2 cup pine nuts
zest and juice of a lemon, lime or orange (great choices!)
salt and pepper to your taste
2-3 tablespoons chopped fresh parsley
little toasts or slices of bread, for serving
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 citrus 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.
