Spanish Mushrooms.

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Wash and slice thin or chop half fine about 1 pound of Mushrooms. If in a hurray drain 1 can of mushroom, heat in  2 tablespoonfuls of butter. Add 6 shallots and 1 clove of garlic chopped fine some parsley and thyme.

Let them melt together almost frying for a few minutes; then add the mushroom liquor and/or 2 tablespoonfuls of white wine or red wine. Whatever is left over from the night before, salt and pepper to taste. Let simmer five minutes and serve hot on slices of toast.

Variations: I have used 3/4 cup heavy cream with 1 tsp of flour or arrowroot to make like a cream sauce. Just wonderful over toast. Use a little of white wine. The red makes a terrible color.

Enjoy

Chef Murph

 

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