"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
3 T Butter 2 (6oz) Jars of Mushrooms (sliced) 1/2 C Green Onions (sliced) 1 T Sherry (optional) 1/4 C Heavy Cream 1 C Sorrento Roasted Garlic Mozzarella Cheese, shredded 1/4 C Parsley (chopped) 1/4 tsp Salt 1/4 tsp Pepper 24 (2inch) Tartlet Shells or Phyllo Cups
In a medium skillet, melt butter, cook mushrooms and green onions until tender. Add Sherry and heavy cream, bring to low simmer; stir in cheese, parsley and seasonings, stir until cheese is melted. Remove from heat, let stand 5 minutes and spoon into tartlet shells.
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