Easy Recipe Finder
Recipe Feeder
1/4 lb unsalted butter
1 lb fresh white mushrooms or mushroom stems, wiped clean and finely chopped
1/4 lb shallots, peeled (about 5 shallots)
1/2 cup parsley leaves (tightly packed)
2 tsp kosher salt
1/2 tsp freshly ground black pepper
Heat butter in a 1-quart souffle dish, uncovered, at 100% power for 2 minutes, until melted. Add mushrooms and stir to coat. Cook, uncovered, at 100% power for 5 minutes.
Put shallots and parsley in the workbowl of a food processor and process until finely chopped. Remove mushrooms from oven. Stir in shallots, parsley, salt and pepper. Cook, uncovered, at 100% power for 8 minutes. Remove from oven.
Servings: 2
1 lb fresh white mushrooms or mushroom stems, wiped clean and finely chopped
1/4 lb shallots, peeled (about 5 shallots)
1/2 cup parsley leaves (tightly packed)
2 tsp kosher salt
1/2 tsp freshly ground black pepper
Heat butter in a 1-quart souffle dish, uncovered, at 100% power for 2 minutes, until melted. Add mushrooms and stir to coat. Cook, uncovered, at 100% power for 5 minutes.
Put shallots and parsley in the workbowl of a food processor and process until finely chopped. Remove mushrooms from oven. Stir in shallots, parsley, salt and pepper. Cook, uncovered, at 100% power for 8 minutes. Remove from oven.
Servings: 2
