Pine Nuts and Mushrooms Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Appetizers · Cooking Club · Mushrooms · Spain · Vegetable Dishes

Pine Nuts and Mushrooms

From Dorothy McNett's recipes at

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.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.