Cajun Mushrooms

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Cajun Mushrooms

 

1 stick butter (1/4 lb)

3 or 4 cloves of garlic, minced or 2 tablespoons ready-minced garlic

5 or 6 green onion tops or shallots

10 sprigs of parsley

Two 8-ounce or 1 pound carton of mushrooms

1-1/2 cup sauterne or other dry white wine

Red pepper to taste

Pinch of salt if needed

 

Wash mushrooms. Use whole, if small and uniform in size, or slice larger

mushroom lengthwise so that the shape of the mushroom is preserved, to

ensure even cooking. Chop onion tops and parsley until very fine. Finely

minced garlic or use pre-mixed garlic.

 

Heat butter in large skillet. When melted, add garlic and saute. Add

onion tops and parsley. Saute. Add mushroom and wine and add red pepper.

Add salt if needed saute until mushrooms just turn brown. Don't

over-cook. Should be firm, but not raw.

 

Serves 6.