MUSHROOMS in warm FRENCH SAUCE

TABLE OF CONTENTS: APPETIZERS

2 pounds fresh mushrooms, white or Crimini (small Portabellas).  Select the smallest size available.

1 cup real butter (do not substitute)

¼ cup fresh flat-leaf parsley, finely chopped

4 large cloves fresh garlic, crushed

¼ tsp. fresh ground black pepper

¼ tsp. ground nutmeg

1 tsp. salt

1 large loaf French bread, cut into cubes for dipping

 

 

Cut stems off of mushrooms at the bottom edge of the mushroom cap or pop the whole stems out of the caps.  Discard stems.  Use a deep bowl to very quickly wash half of the mushrooms in cold water; quickly drain, and place on thick paper towel to completely drain.

Repeat with the remaining mushrooms.  Definitely do not leave mushrooms in water to soak.  If the mushrooms are larger that bite-size, then cut them in half.  (Cut mushrooms from the topside of the cap for a clean cut.)

In a Dutch oven, slowly melt the butter, do not boil; then add all ingredients except the mushrooms.  Bring the butter mixture to just under boiling temperature and add the mushrooms.  Stir to mix and lower heat to simmer.  Cook, stirring, for about 10 minutes.  Taste for salt and add if needed.

Pour mushrooms and sauce into a chafing dish or bowl that can be kept warm.  Place the mushrooms and the French bread cubes on a large serving tray with skewers or cocktail picks to prevent spills on your tablecloth.  Let guests spear a French bread cube, then spear a saucy mushroom cap.  The serving tray will help with this delicious saucy delight.

 


This is a very popular appetizer once it is ‘”discovered” at a party.   In fact, it will develop a Fan Club that usually hovers nearby.  If there is any concern about

the garlic, place a “bouquet” of fresh parsley in a tiny vase close to the mushrooms.  Eating fresh parsley leaves takes away the aroma of garlic. Then you will

have to worry about having eaten green specks of parsley.  Awwww, come on, just enjoy it.  Not to worry!



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