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Linda Monte's Portabella Mushrooms

Funghi delle Portabelle alla Linda Monte


1/2 can of chicken broth

2 tablespoons of olive oil

4 tablespoons of cooking wine

1 tablespoon of Worcestershire sauce

1/2 teaspoon of garlic

2 portabella mushrooms


Add all ingredients in a small frying pan, cook slowly until mushrooms are tender. Cut into strips but serve as if it whole. Drip the wonderful reminder of the juices over mushroom just before serving. Serve with a semi-sweet wine like Gewürztraminer Lieblich from Germany, or Berlinger white zinfandel from California. Also to make it all that it can be, serve with hot french bread or something similiar.


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