Mushrooms with Wine and Dill
A recipe from the “Beacon Hill Wednesday Night Buffet” group.
Ingredients
3 cups finely sliced mushrooms
6 tablespoons butter
salt and cayenne pepper
3 tablespoons sherry
1 tablespoon chopped dill
Instructions
Cook the mushrooms in very hot butter for 3-4 minutes. Add the salt and cayenne, then the sherry and finely chopped dill.
Yield:
Serves 6
Preparation Method
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Course
Source
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