Guest guest Posted February 27, 2007 Report Share Posted February 27, 2007 Hi PunkinPie68, I just made them and loved them (though I used EVOO because I don't do butter). A little technique question for you (I have no cooking common sense): that's a fair amount of wine; was I supposed to let it burn off totally? I cooked on med heat and ended up with a lot of extra " soup " at the end since I didn't want to cook them too long. Thanks, Heidi , PunkinPie68 wrote: > > 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 > Quote Link to comment Share on other sites More sharing options...
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