Mushroom Relish

1. 1

   In a large skillet over medium heat, melt butter and saute rosemary and garlic until tender.

2. 2

   Stir in mushrooms and saute until juices run.

3. 3

   Add parsley and stir occasionally to prevent sticking.

4. 4

   When mushrooms are tender, stir in tomatoes and mix well.

5. 5

   Stir in cornstarch.

6. 6

   Simmer for about 5 minutes or until sauce is thickened and bubbly.

7. 7

   Stir in Scotch and cook for 1 minute more.

8. 8

   This will keep in the fridge for about 3 days.

9. 9

   For an Italian flavor, substitute oregano or basil for rosemary and red wine for Scotch.

* Per serving · 4 servings · Values may vary.

No additional tips available.