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Armenian Mushrooms

450g (1 lb.) Large Mushrooms
60g (2 oz.) Butter
110g (4 oz.) Streaky Rashers
2 Cloves Garlic
1 Glass red Wine
1 bunch Fresh Parsley, finely chopped

Chop the rashers and cook them until crisp in the butter a large frying pan.
Remove these with a slotted spoon leaving all the fat on the pan.
Slice the mushrooms, not too thinly.
Fry these in the fat in the pan until they start to brown and they are no longer swimming in their own juice.
Chop the garlic finely and add to the pan.
After this has fried for a few minutes add the wine to the pan and bring to the boil.
Simmer for just a few minutes.
Sprinkle generously with the chopped parsley

These are delicious on toast or as a garnish for steak.



June 19, 2007 09:32 AM | 1 Comments
  Martin Dwyer
Consultant Chef