Post by Chris in NM on May 28, 2003 20:58:48 GMT -6
APPLEBEE'S CHARDONNAY MUSHROOMS
Posted by GayleL at recipegoldmine.com - May 7, 2001
Source: themilwaukeechannel.com - Applebee's Recipe Of The Month
1/2 C. fresh butter
1/4 tsp. granulated or powdered garlic
1/2 tsp. salt
1/4 tsp. black pepper
Dried parsley flakes
1/4 C. Chardonnay
1 lb. fresh mushrooms, quartered, 40 degrees
Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.
Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft. Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.
If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.
Posted by GayleL at recipegoldmine.com - May 7, 2001
Source: themilwaukeechannel.com - Applebee's Recipe Of The Month
1/2 C. fresh butter
1/4 tsp. granulated or powdered garlic
1/2 tsp. salt
1/4 tsp. black pepper
Dried parsley flakes
1/4 C. Chardonnay
1 lb. fresh mushrooms, quartered, 40 degrees
Thoroughly clean and sanitize sink. Wash mushrooms under cold running water and drain. Cut mushrooms into quarters.
Heat butter in saucepan over low heat until melted. Add mushrooms and stir in garlic, salt and pepper. Cook over medium heat, stirring often, approximately four minutes or until soft. Turn off heat and immediately pour Chardonnay onto mushrooms. Add parsley and toss together. Serve over your favorite steak.
If preparing ahead of time for later reheating, cool in a shallow pan, not tightly covered, in refrigerator. If not totally cooled in four hours, discard.