Recipe - Mushroom Caviar

One fourth cup Minced shallots
1 tablespoon Margarine
2 tablespoon Vegetable broth
1 pound Fresh mushrooms, minced
1 tablespoon Dry sherry
1 tablespoon Minced fresh parsley
One half teaspoon Dried whole thyme
One fourth teaspoon Salt
1/8 teaspoon Pepper

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. Yield 1 One half C.

Per Tablespoon Calories 11 Protein .4g Fat .6g Carbohydrates 1.1g
Cholesterol 0 Iron 0.3 Sodium 32mg Calcium 3 Enjoy!!

Laura jeff@cts.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini