Drain 1 can of mushrooms and heat 2 tablespoonfuls of butter. Add 6
shallots and 1 clove of garlic chopped fine, some parsley and thyme
and the mushrooms. Let all fry a few minutes; then add the mushroom
liquor and 2 tablespoonfuls of white wine, salt and pepper to taste.
Let simmer five minutes and serve hot on slices of toast.
Spanish Mushrooms
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