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LOCATION: Recipes >> Shellfish >> Escargot 16

Print this Recipe    Escargot 16

MUSHROOMS A LA ESCARGOT

1/4 lb. margarine
2 garlic cloves, minced
2 Tbsp. fresh parsley, minced
2 green onions, minced
2 Tbsp. Parmesan cheese, grated
1 lb. fresh mushroom caps

Melt butter in a microwave dish. Add garlic, parsley, onion and
Parmesan cheese to butter. Add mushroom caps; stir and cook 4 to
5 minutes until tender. Serve with hot sourdough bread to catch
drippings.

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