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Mushroom Caviar

1/4 C minced shallots
1 T margarine
2 T vegetable broth
1 lb fresh mushrooms, minced
1 T dry sherry
1 T minced fresh parsley
1/2 t dried whole thyme
1/4 t salt
1/8 t pepper

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. Yield 1
1/2 C.

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