Spanish Mushrooms
Drain 1 can of mushrooms and heat 2 tablespoonfuls of
butter. Add 6 shallots and 1 clove of garlic chopped fine,
some parsley and thyme and the mushrooms. Let all fry a
few minutes; then add the mushroom liquor and 2
tablespoonfuls of white wine, salt and pepper to taste.
Let simmer five minutes and serve hot on slices of toast.
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