Just 4 U
Drain 1 can of mushrooms; chop 6 shallots very fine and sauté 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.
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