Mushroom Appetizer from New York Times Menu Cookbook by Craig Claiborne
Preheat oven to moderate (350°F.). Remove the stems from the mushroom caps. Chop the stems and sauté them in three tablespoons of the oil for two or three minut
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Oven
- Baking dish
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
Ingredients
- 1 garlic clove, finely minced
- 1 teaspoon lemon juice
- ¼ cup olive oil
- 1 can (2 ounces) flat anchovy fillets
- 24 medium to large mushroom caps or 40 tiny caps
- Freshly ground black pepper
- ¾ cup soft fresh bread crumbs
- ¼ cup chopped parsley
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