Categories: sauce

Ingredients

• Butter or margarine
• 2 lbs. mushrooms, chopped very fine
• 1 clove garlic, finely chopped
• 2 shallots or 1 small onion, finely chopped
• Salt

Directions

1. Melt 1/2 cup butter in heavy skillet and add mushrooms, garlic and shallots. Cook very slowly, stirring occasionally, until liquid has evaporated and mushrooms are fairly black in color. Add more butter if needed; salt to taste when mixture begins to cook down.
2. Store in covered jar or crock. Add to vegetable dishes or use as seasoning for sauces and eggs. It will keep 2 weeks in refrigerator.

3. makes about 3 cups

Email to a friend | Print this recipe | Back