Hors D’oeuvre Mushrooms

• 1 pound tiny button mushrooms
• 5 T olive oil
• 2 T butter
• 4 minced shallots
• 1 clove garlic, pressed
• 1 T minced parsley
• 6 T French (Vinaigrette) dressing
• 3 peeled sliced cold boiled potatoes
• 2 large chopped peeled ripe tomatoes
• 4 lettuce leaves

Place lettuce leaves on 4 plates, top with chopped toma­toes surrounded by sliced potatoes.

Sauté the whole tiny mushrooms in olive oil for 5 minutes. Add butter.
Mix shallots, garlic and parsley and sprinkle over mush­rooms. Cook 1 minute, remove from fire, and thoroughly stir in the Vinaigrette dressing.

Pour the hot mushroom mixture over the tomatoes and potatoes.

Filed under recipes, Mushrooms recipes, Gourmet recipes, Appetizers.
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