Mushroom Caviar

1. 1

   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.

2. 2

   Remove from heat and allow mixture to cool. Pack mushroom mixture into a small crock or container and chill at least 2 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.