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By Craig Claiborne
Clean and slice the mushrooms. Place them in a one-and-one-half-quart pan. Rinse, drain, and cover.
Place the pan over medium heat and when the cover is hot, reduce the heat to low and cook for five minutes.
Crush the cloves in a mortar and blend with the remaining ingredients. Add to the mushrooms and boil for one minute, or until the sauce is thickened. Serve over toast points.
© 1966 Craig Claiborne estate. All rights reserved.