Garlic-Parsley Sauce Recipe
Ingredients
30 large garlic cloves, peeled
Water
3/4 cup Chicken Stock
1 1/2 cups sliced fresh mushrooms
1 teaspoon minced green onion
1 tablespoon snipped parsley
1/4 teaspoon salt
1/2 teaspoon bottled brown bouquet sauce
Directions
Cover garlic cloves with water in a saucepan; heat to boiling and drain.
Repeat 2 more times.
Add remaining ingredients, except brown bouquet sauce, to garlic in saucepan; simmer, covered, 15 minutes.
Puree all ingredients and brown bouquet sauce in a food processor or blender.
Heat in a saucepan to serve hot, or refrigerate and serve cold.
Serve on roast beef, steak, or veal.
Or fill mushroom caps with sauce; bake at 300°F 15 minutes
Repeat 2 more times.
Add remaining ingredients, except brown bouquet sauce, to garlic in saucepan; simmer, covered, 15 minutes.
Puree all ingredients and brown bouquet sauce in a food processor or blender.
Heat in a saucepan to serve hot, or refrigerate and serve cold.
Serve on roast beef, steak, or veal.
Or fill mushroom caps with sauce; bake at 300°F 15 minutes
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