Heat in skillet butter and oil. Add mushroom caps and saute' about 3
minutes. Add garlic and cook until tender. Sprinkle parsley and
season to taste with salt and pepper. You may wish to add a dash of
worcestershire sauce or sherry. Serve over steak.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
MMMMM
-- Sean
... The murals in restaurants are on par with the food in museums.
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