Anchovy Stuffed Mushrooms
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Chopped parsley||2 Tablespoon|
|Anchovy butter||2 Tablespoon|
|Bread crumbs||1⁄3 Cup (5.33 tbs)|
|Buttered bread crumbs||1⁄4 Cup (4 tbs)|
Wash and dry mushrooms; remove caps, and finely chop stems.
Saute' caps very briefly in 1/4 cup butter or margarine; remove, and set aside.
In same pan saute shallots and garlic until soft.
Add mushroom stems, wine, parsley, and anchovy butter.
Cook, stirring, ovef*low heat 3 minutes.
Stir in 1/3 cup bread crumbs.' Fill caps with mixture, sprinkle with buttered crumbs and brown lightly under broiler.
Makes approximately 14-15.