Recipe for food recipes

Recipe for... bread recipes

 

 Recipe for...
 Recipe for bread
 Recipe for cake
 Recipe for chicken
 Recipe for cookies
 Recipe for kids
 
 All recipe categories
 All recipes

Sherry-Mushroom Caviar

This recipe is rated : 0

Recipe Ingredients

1/4 cup shallots minced
1 tbsp margarine
2 tbsp vegetable broth
1 lb fresh mushrooms, minced
2 tbsp dry sherry
1 tbsp fresh parsley minced
1/2 tsp dried whole thyme
1/4 tsp salt
1/8 tsp pepper

Cooking Procedures

Saute minced shallots in margarine in a large nonstick skillet over medium high heat until tender. Add broth and fresh mushrooms, cook over high heat 5 minutes or until all liquid evaporates, stirring constantly. Add sherry, and stir gently. Stir in fresh parsley, dried thyme, salt and pepper. Remove from heat and allow mixture to cool.
Pack mushroom mixture into a small crock or container and chill at least 2 hours. Serve with toasted french bread rounds. 
 
recipe titles recipe ingredients

Excerpt from the wayback cook-book collection:

Place the bottles on their side in a wash boiler sterilizer, covering the bottles completely with water. Heat the water slowly until it tests 175 degrees F. on the thermometer. Keep the water at this temperature for about twenty minutes. Remove the bottles and seal the corks with melted paraffin. This makes a very pleasing and refreshing beverage. LOGANBERRY AND BLACKBERRY JUICE Heat the crushed berries to about 140 degrees F. Press out the juice and if the juice is very sour add su

© 2009