Mushrooms a la Bordelaise:
by Chef Murph
Mushrooms a la Bordelaise
Drain 1 can of mushrooms; chop 6 shallots very fine and saute in 1 tablespoonful of butter.
Add the chopped mushrooms; sprinkle with
salt, pepper, some chopped parsley, and 1 minced bay-leaf.
Let cook ten minutes with 1/2 glass of sherry wine.
Serve hot on slices of French toast.
Enjoy! Show some love and cook for someone!
XoxoX
Chef Murph
