Sherry-Mushroom Caviar Recipe
Ingredients:
- 1/4 cup shallots minced
- 1 tbsp margarine
- 2 tbsp vegetable broth
- 1 lb fresh mushrooms, minced
- 2 tbsp dry sherry
- 1 tbsp fresh parsley minced
- 1/2 tsp dried whole thyme
- 1/4 tsp salt
- 1/8 tsp pepper
Directions:
- 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.