Return to Content

Mushrooms with Wine and Dill

Mushrooms with Wine and Dill
0 votes, 0.00 avg. rating (0% score)
by

Yield: Serves 6

A recipe from the "Beacon Hill Wednesday Night Buffet" group.

Ingredients:

  • 3 cups finely sliced mushrooms
  • 6 tablespoons butter
  • salt and cayenne pepper
  • 3 tablespoons sherry
  • 1 tablespoon chopped dill

Instructions:

Cook the mushrooms in very hot butter for 3-4 minutes. Add the salt and cayenne, then the sherry and finely chopped dill.
Updated Tuesday, October 9th, 2007
Yankee Magazine Advertising

$10 Introductory Offer
plus, get the Tablet Edition FREE!

In this issue: Thoreau's Maine

  • Best Chowder: We Found It!
  • 5 Best Historic Home Tours
  • Spring Comes to Narragansett Bay
Subscribe Today and Save 72%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111