Ingredients

• 2 tablespoons butter
• Garlic clove, minced
• 1 tablespoon white wine vinegar
• 10 ounce package mushrooms, wiped clean trimmed and thinly sliced
• 4 ounces wild mushrooms, trimmed and thinly sliced
• 2 cups (packed) curly parsley leaves, stemmed and finely minced
• Salt and pepper

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Instructions

1. Heat butter in a large skillet. When foaming subsides, add the garlic, mushrooms and saute for a minute or until mushrooms are coated with butter. Add a tablespoonful or so of white wine vinegar + 1 tablespoon of water. Cover and simmer for 4 minutes or until mushrooms are tender.
2. Uncover the skillet and evaporate the liquid. Stir in the parsley, cover and simmer until the parsley has wilted; season well to taste with salt and pepper. Serve with either one of veal recipes.